Girls' Night In

Girls' nights out are always a good time, but sometimes it is even more fun to have a girls' night in. The pace is more relaxed, and the waiter doesn't give you dirty looks when you have been sitting, laughing loudly of course, at his table for more than four hours. Last night, some friends came over for dinner and drinks. It was a beautiful, albeit breezy night, and I served up chips, salsa and guacamole along with margaritas out on the deck. We also had some Margarita Grilled Chicken (a Barefoot Contessa recipe) and a festive confetti rice salad.

We gathered in honor of Ocho de Mayo. Haven't heard of it? Well, we hadn't either, until we decided to make it a holiday...any excuse to get together and have a party. There was much eating, drinking and making merry, and we learned (some of us the hard way) that there is truth to that saying, one margarita, two margarita, three margarita, floor. The food was great and the company was even better. I hope we can do it again sometime very soon, perhaps with a little more to eat and a little less to drink.

Confetti Rice Salad

serves 4-6

1 C dried basmati rice, cooked according to package directions

1 can black beans, rinsed

1 yellow bell pepper, seeded and chopped

1 bunch green onions, thinly sliced

1 package cherry tomatoes, halved

1 C cooked corn (either frozen or fresh off the cob)

1 handful of cilantro, chopped

juice from 2 large limes

1/4 C vegetable oil

1 t salt

1/2 t pepper

While rice is still hot, stir lime juice, oil, salt and pepper together in a large bowl. Add hot rice to the mixture, tossing gently to combine. Add rest of the ingredients and toss again. Taste for seasoning, adding more if necessary. Serve at room temperature, in a halved bell pepper for fun, if desired.

It's That Time of the Month Again...

No! Not that time...it's Book Club time. I missed last month because I was at my writing class- my writing is so much better, no?-and so it has been two whole months since I've been able to gather with these amazing and interesting women who have become some of my dearest friends. This month's selection is Out Stealing Horses by Per Petterson. It got off to a really slllloooooow start, with short sentences and a choppy writing. I wondered if it was his particular writing style or a translation gone bad (it is a Sweedish book), but as the book has gone on, I stopped noticing his sentence structure and am completely fascinated by the story. When I paused to check if he was still writing that way, I realized that he is not, that it must have been some sort of stylistic thing just to heighten the drama at the start (or something). Regardless, I am truly enjoying this lovely book...and still have over 100 pages to finish by tonight, so I must be brief today.

But I did want to share a recipe with you (obviously, isn't that the whole point of this blog?), and realizing that I have been very rice and cilantro-heavy lately, I hope you'll forgive yet another recipe which features my favorite grain and herb. I actually spotted it on the Lundberg Rice website last week when I was waxing poetic about the wonders of local and organic rice. It looked so delicious and I knew right away that I needed to bring it to our book club, as it is my turn to provide an appetizer. I hope that it tastes as scrumptious as it sounds.

Shrimp and Rice Patties with Cilantro Sauce
Recipe adapted from “Rice to the Rescue!” Recipe Contest Winner - Daljeet Singh

1 C chopped cilantro leaves
1 (16-ounce) container light sour cream
2 jalapeno peppers, seeded
1 1/2 t salt, divided
3 C cooked jasmine rice
1 pound medium shrimp, peeled and deveined
1 C chopped green onions
1/2 t pepper
2 T olive oil

Combine cilantro, sour cream, jalapenos and 1/2 teaspoon salt in food processor and puree until smooth. Spoon into bowl; refrigerate.

Combine rice, shrimp, green onions, remaining salt and pepper in food processor (do not wipe clean) and pulse until texture is coarse. Shape into 24 patties, about 1 1/2 inches in diameter. Heat oil in large nonstick skillet over medium heat. Add half of the patties and cook 2 to 3 minutes on each side or until lightly golden and shrimp is cooked through. Remove. Cook remaining patties, using additional oil, if needed. Serve immediately with sauce and lime wedges(or keep warm in a 200 degree oven).

Asparagus Risotto

It's always nice to end the weekend with some music, wine, and risotto, don't you think? It was creamy and comforting and spiked with tender young asparagus spears and langostino tails (from Trader Joe's). A simple meal to end a complicated weekend. If you've never made risotto before, you need not be afraid--it's not nearly as difficult as some folks make it out to be. The worst part (and I say worst very loosely because I don't really think it is half bad to stand in my kitchen with a wooden spoon in one hand and a glass of wine in the other), is that the rice needs to be tended to every five minutes or so. But preparing risotto is about as challenging as making a pot of Irish oatmeal, and once you get the hang of the basics, you can make any number of different risottos, from saffron to seafood. They all essentially begin the same way: First a little little shallot or onion is sauteed in butter and olive oil. Then the short-grain, arborio rice is added and stirred around until it is glossy. After that you splash a bit of wine in the pot, and wine in a glass for you. And finally, warm broth is stirred in slowly as each previous addition evaporates. Stir and sip, stir and sip. See? It really is that easy.

Asparagus and Langostino Risotto

serves 3ish (though we-my husband and I-can almost eat a whole pot by ourselves)

1 T butter

1 T olive oil

1/2 C finely chopped shallot

1 1/2 C arborio rice

1/2 C dry white wine (something you would drink)

1 quart of reduced sodium chicken broth

1 bunch of thin asparagus

1/2 pound frozen (but thawed), cooked langostino tails (or cooked shrimp)

1/2 C shredded Parmesan cheese

Chop bottom inch off of the asparagus spears and place in a small saucepan, along with the broth. Bring to a simmer. Slice remaining asparagus into 1-inch segments and set aside. Meanwhile, heat a medium sized, heavy bottomed pot over medium heat. Add butter and oil and stir until butter melts. Add shallots and a large pinch of salt and saute for about 5 minutes or until shallots are soft, but not brown. Add rice and stir to coat the grains with the butter and oil. Add wine and stir until evaporated. Reduce heat to low.

Remove asparagus stem bottoms from the broth and discard. Add broth, 1/2 C at a time, to the risotto and stir occasionally until evaporated. Continue in this way, until you have almost used up all the broth and the risotto is plump and creamy. It should take about 25 minutes or so. During the last 5 minutes of cooking, add thawed langostino tails and asparagus spears (and remaining broth). The risotto should be still quite moist at this point. You will know when it is done when the grains of rice are tender, but not mushy. Stir in shredded Parmesan cheese. Taste for seasoning....it could require up to 1 t more of salt and a few grinds of pepper. Top with additional Parmesan cheese and serve.

Ode to Cilantro

I will never forget the moment I discovered cilantro. It was a revelation of sorts...the missing component in my salsa that I had been struggling for weeks to perfect. While I knew that my homemade version was far superior to the stuff that came out of a jar, it still wasn't as good as my favorite Mexican restaurant's. One Sunday afternoon, when I was eating lunch there with my boyfriend, I slowly rolled the spicy tomato and onion laden sauce around my tongue, trying to identify what was lacking from my own recipe. When it came upon that illusive flavor, I finally had my "aha" moment. Was it parsley? No way. Though it looked an awful lot like it, the flavor was worlds apart. This was grassy, tender, and fresh, like a bit of summer on my tongue. The salsa tasted complete, well-rounded, right.

What is this green stuff? I asked the waitress. Cilantro, she replied in her thick Spanish accent. Cilantro? Never heard of it, and certainly had never cooked with it, and neither had my mother. Luckily for me, despite the fact that it was 1992, and cilantro (also called fresh coriander or Chinese parsley) hadn't yet hit the mainstream, we lived in a small farming community with a substantial Mexican migrant worker population, so it was readily available at our supermarkets. I bought armfuls of it, it seemed, and made salsa like it was going out of style, sometimes with more cilantro than tomatoes, I think. I still hadn't been introduced to other cuisines that used this glorious herb, most notably and deliciously those from Thailand, Vietnam and India. But as my experience with ethnic foods broadened after I moved to Los Angeles, so did my recipes, and I began to use cilantro in many other dishes besides salsa.

Along the way, I was surprised to learn that there are people as disgusted with cilantro as I am enamored with it. To them it tastes soapy, bitter and the smell is nauseating. Ina Garten (The Barefoot Contessa) is among them, I realized with disappointment after watching her show one day and gasping in disbelief as she replaced my favorite herb with parsley in a recipe. Parsley, my dear Ina, doesn't even come close to the sweet perfection that is cilantro. But evidently she is not alone. There are hate clubs, devoted to the common loathing of cilantro--this one is filled with letters from people who cannot stand it, there is even a page of haikus. Here is my favorite...

What's that awful taste?

Is this the flavor of death?

No, it's cilantro.

- Davecort

Some are convinced that those who dislike cilantro are genetically predisposed to do so, like people who are sensitive to bitter (or cannot taste it at all), though science has yet to prove it. But for whatever the reason, I think that these folks are seriously missing out...I like to cook with cilantro often, and almost always have some on hand. Tonight, we made the incredible Thai grilled chicken (with those cilantro roots I told you about pureed into a marinade along with garlic, ginger and fish sauce), and cilantro rice to accompany it. The finished dish is gorgeous and verdant because it is tossed with a dressing made from scallions, cilantro, and ginger. It is fresh and bright tasting and the perfect accompaniment to the grilled chicken.

Cilantro Rice

serves 8

2 C jasmine rice

1/2 C chopped cilantro

2 scallions, chopped

1 T freshly grated ginger

1 t salt

1 T vegetable oil (not extra-virgin olive)

1 clove of garlic, chopped

Boil 3 1/2 C of water in a large sauce pan. Add a big pinch of salt and the rice, stir and return to boil. Reduce heat, cover and simmer on low heat for 20 minutes, or until liquid has been absorbed.

Meanwhile, in a blender, combine remaining ingredients with 2 T of water. Pulse until it becomes a fine puree.

After rice is finished cooking, fluff with a fork and carefully stir in the herb puree. Topped with more chopped cilantro as a garnish if desired.

The Classic Combo

Just about every culture has a one-pot chicken and rice meal, and for good reason; it's usually easy to prepare, economical, comforting and of course, delectable. Rice is my preferred starch and I like it just about every way. In fact, I have never met a meal of rice that I didn't like; Arancine makes me swoon, risotto is all about creamy deliciousness, fried rice is fun, jambalaya is like a party in my mouth, biryani is complex, and tah digue is a delight. I could eat rice every day and never grow tired of it, and I practically do...just ask my family.

Luckily, here in California, we have a rice grower that is far above the rest when it comes to sustainable farming. According to their website, "Lundberg Family Farms is a leader in producing and marketing high quality organic and eco-farmed rice products in a sustainable and beneficial manner." They have a fantastic variety of rices including brown, white, jasmine, basmati, red, black and wild that are available at specialty grocers like Whole Foods and Bristol Farms.

While their organic rice might be a tad more pricey than the usual kind, it is a worthy investment in both the health of the environment and your family. Rice that has not been farmed organically has been treated with some 40 different kinds of pesticides and herbicides in California alone, 15 of which have been classified as being high risk to humans, animals and/or groundwater supplies. That by itself should be enough to knock some sense into anyone, but the fact that imported rice contains even more pesticides, some banned in the United States, makes me all the more careful about what I buy. Something that I put into my body nearly every day, had better not be a hazard to my health. If you'd like to read more on this interesting, if not depressing subject, look here.

But I prefer to discuss happier things...so onto the recipe, which I found in Gourmet Magazine. It was appealing for several reasons, not the least of which is that it only requires one pot, which is fantastic--the help (husband) is especially grateful. Plus, with its saffron scented rice, peas and chicken thighs, it just sounded so yummy--and it was.

Latin One-Pot Chicken and Rice

adapted from Gourmet Magazine

serves 4

2 pounds of bone-in, skin-on chicken thighs (about 6)

2 T olive oil

2 T butter

salt and pepper

1 large onion, chopped (1 C)

3 cloves of garlic, smashed and minced

1 C organic, long-grain rice

1 3/4 C chicken stock

1 bay leaf

1/4 t saffron threads, crushed

4 large green olives with pimentos, sliced

1 C frozen peas, not thawed

2 T chopped parsley

Heat olive oil and butter in a large, heavy bottomed skillet over medium high heat. Season chicken on both sides with salt and pepper. Place chicken, skin side down, into hot oil and brown for about 5 minutes on each side. Remove to plate. Pour off all but 2 T fat and reduce heat to medium. Put onions and garlic into pan along with a large pinch of salt and saute for about 5 minutes or until golden brown. Add rice and stir to coat the grains with the oil. Add broth, saffron and olives and stir to combine. Return chicken and any juices to pan (skin side up) and nestle down into the rice mixture. Cover with lid and reduce heat to low, simmering for about 25 minutes, or until broth has been absorbed. Remove from heat, open lid and stir in peas. Cover pan with a clean dish cloth, return lid and let steam for 15 minutes more, or until tender and fluffy. Taste for seasoning, garnish with parsley and serve.

A Late Lunch

I am really not a huge fan of sandwiches, unless they are those time-consuming ones made on artisan bread, smeared with fig jam and goat cheese, and stuffed with arugula or some such. But even those can get tiresome after awhile. My real preference is a hot lunch, made with leftovers, especially when I can recreate them into something new. Today I did just that; with a few slices of bacon, a couple of eggs, some cold leftover rice, a handful of frozen peas and some sliced scallions, I made fried rice.

This is a great way to use up leftover rice, because it needs to be made using cold rice, so that the grains do not break apart and become gummy. Adding some bacon (and cooking the eggs in the bacon fat), imparts a delicious smokiness that adds depth of flavor. A drizzle of dark sesame oil and tamari (soy) sauce finishes the dish. This makes a quick and tasty lunch...or you could even eat it for breakfast (it does have bacon and eggs, after all).

Quick Fried Rice
serves 2

3 slices of bacon (chopped)
2 eggs
1 T vegetable oil
5 scallions, sliced diagonally
2 C cold, leftover rice
a handful of frozen peas
a drizzle of dark sesame oil (about 1 t)
a drizzle of tamari (about 1 T)

Add bacon to a heavy bottomed saucepan and fry, over medium high heat until fat is rendered and bacon is beginning to crisp. Remove from pan and drain out all but 1 T of fat. Crack eggs into hot pan and using spatula, break up yolks and scramble eggs until no longer shiny. Remove from pan and set aside. Add 1 T of vegetable oil to pan along with the scallions and stir fry for one minute. Add rice and stir fry for about 3 minutes, or until rice is heated through. Add peas, eggs and bacon and continue to cook for 2 minutes more. Drizzle with sesame oil and tamari. Top with some of your leftover crispy kale (optional).

Amazing Arroz

When I was 18, and before my first year at college, my parents allowed me to spend a summer in Guadalajara, brushing up on my Spanish skills and getting a head start on my units. I had the great fortune of being able to live with a family who had relatives in my small town who were patients of my father. And like most Mexicans, being the hospitable folks they are, this family was so very happy to welcome a total stranger into their home. I shared a room with two sisters about my age, one of whom had to give up her own bed so she could sleep with her sister in a twin bed. I would have never been so generous.

It was a lovely experience, and a growing one too. I learned to navigate a huge foreign city by myself, hopping into taxis and buses to get to my destinations. Perhaps I was a bit naive in assuming that I would be safe, but I never got into any trouble at all, even if I did get many strange looks. My pale skin and red hair gave me away instantly, but folks were always surprised at how well I managed the language and culture.

The best part of my adventures was the food, of course! I managed to pack 5 pounds onto my small frame in a matter of weeks. The mother of the house was an excellent cook and she got up early to make me a delicious breakfast each day. It usually consisted of scrambled eggs and tomatoes or a huge bowl of hot pinto beans with cheese and tortillas, hot chocolate (Mexican hot chocolate is fabulously spiked with cinnamon), and freshly squeezed orange juice. Mexican breakfasts are made with ample portions because they do not eat again until the late afternoon, when they have their main meal. When I got home from school we would have a huge feast with chiles rellenos, grilled meats, or enchiladas, and rice and beans. Always rice and beans. It was the rice that did me in, I think.

Homemade Mexican rice is so much better than that MSG loaded garbage they sell in the supermarkets. And it really tastes nothing like the packaged stuff. It is so easy to make and if you've got a tomato, onion, clove of garlic, a pinch of cumin and some chicken base, you are in business. Oh, and you need a blender too. Your rice will rival the best Mexican restaurants. The mother of the house shared her recipe with me, and I make it often for my family and friends.

Arroz Mexicano

1 1/2 C long-grain rice (I like basmati)

1 tomato, cored and coarsely chopped

1/2 medium yellow onion

1 clove garlic

1 t chicken base (I like Better Than Bouillon)

1 pinch cumin

1 pinch sea salt

2 t vegetable oil

Heat oil in medium sauce pan then add rice and cumin, stirring to coat. Saute rice over medium heat, stirring often, until rice looks white and opaque and is just beginning to get golden. Meanwhile in a blender add tomato, onion, garlic, chicken base, and sea salt. Blend, adding enough water to make it easy to puree. Add enough water to bring it to 2 1/2 C of liquid. Run blender again to mix thoroughly. When rice is opaque, carefully stir in the liquid mixture from blender, taking care because it will splatter. Bring to a boil and reduce heat to low, cover and simmer for about 18 minutes, or until tender.

Jambalaya

Girlfriends came over tonight, and despite the margaritas and glasses of wine, despite the cacophony of children in the background, and despite all the catch-up chatter, we managed to pull together a dinner, mostly from ingredients out of my freezer; chicken breasts, andouilli sausage (that came from a small sausage maker we visited last spring located near my dad in northern California), shrimps, and sliced bell peppers. It was a humble one pot meal, the best kind really, thrown together in a hurry and eaten with gusto.

This meal is one of my favorites, and the recipe is adapted from Cooking Light Magazine, although with the changes I've made I doubt it could qualify as "light."

Cajun Jambalaya

2 tablespoons canola oil
1 pound andouille sausage cut into (1/4-inch-thick) slices
3 cups finely chopped red bell pepper
3 cups finely chopped yellow onion
2 cups finely chopped celery
2 bay leaves
2 1/2 cups chopped skinless, boneless chicken breast
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons finely chopped jalapeño pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
3 garlic cloves, minced
1/2 cup tomato puree
2 3/4 cups fat-free, less-sodium chicken broth
1 1/2 cups basmati rice
1 pound peeled and deveined shrimp (tail left on)
1/4 C chopped parsely

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.

Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.

Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 15 minutes. Add shrimp and push into rice slightly. Simmer for another 5 minutes. Discard bay leaves. Top with parsley.