Royal Rice and Mushrooms

Next to potatoes, rice has also been enjoyed in some very interesting and delicious side dishes at our table for many years.

My favourite while living at home was a bowl of fluffy white rice with a couple of  knobs of sweet butter melted in and topped with a generous sprinkle of freshly chopped Italian parsley.  This is still a perfect option on those days needing a break from potatoes and looking for a simple tasty side.

During my high school years Home Economic classes were mandatory and reflecting back on those days I realize how much the 101 lessons in just about everything pertaining to the home and life skills created a solid base to grow on.

I’ve saved many of the information sheets and recipe booklets that were handed out and to this day still draw ideas and inspiration from the lessons learned during those years.

Several recipe booklets have survived the many years of use along with the one containing this recipe for Royal Rice and Mushrooms.  Back in the day, this booklet was published by the Rice Council of America and has several delicious recipes that we have come to enjoy as main dishes and sides.  Unfortunately, it’s most likely been out of print for some time and probably won’t be making a comeback any time soon. 

If it does make a comeback the title of the booklet "Man-pleasing Recipes" will require updating for obvious reasons although the recipes themselves are still as good as the day they were printed.

However, one very important change is a must in this particular recipe.  The use of fresh mushrooms is imperative since I’m sure the canned variety originally called for in this recipe wouldn't be that pleasing to any man!
 
Royal Rice and Mushrooms
1/2 cup finely chopped green onions including tops
2 tablespoons butter
4 tablespoons cooking oil
3 to 4 cups cooked rice
1 pound button mushrooms
Salt and pepper to taste

1. Sautee mushrooms in oil and butter until almost all of the liquid released by the mushrooms has evaporated.
2. Add the chopped onions and continue cooking until onions soften slightly (do not overcook onions).
3. Add cooked rice and mix together, season with salt and pepper.
4. Cook until heated through; if too dry add a few tablespoons of chicken or beef stock or water. (Addition of liquid should evaporate and just add a little moisture to the mushrooms and rice, no liquid should remain on the bottom of the pan.
5. Makes 4 to 6 generous sides.

 
 








Notes, Tips and Suggestions

• You may be wondering exactly what the size of a knob of butter looks like.  No it is not the size of a door knob! It’s more like the size of a walnut or to be a little more precise 2 tablespoons. I first heard about this standard of measurement on a Jamie Oliver cooking show (one of my favourite cooks) but it seems that Jamie always adds the size of knob he feels necessary at the time. I think that’s one of the reasons I like the way he cooks!
• Although never having tried myself I’m sure this recipe will work with different types of rice.
• Various types of mushrooms such as crimini, oyster etc. or a mix of different varieties can also be used.
• This rice dish makes a great side for meat and chicken dishes.

Believe It Or Not

This booklet is at least fourty five years old and still being utilized and no I wasn't kidding about the title.

Orecchietti with Rappini

I was surprised to find out that World Pasta day has been celebrated on October 25th since 1995.  Being Italian I don’t know how I missed that memo but not to worry as we enjoy pasta at least two times a week.  I am however planning to make it a special pasta celebration next October.

While we enjoy many pasta dishes with tomato sauce just as many are enjoyed “in bianco” translated “in white” basically meaning no tomato sauce.

I've always known this vegetable to be called Rappini but it also goes by the names of Broccoli Rabe and Broccoletti just to mention a few and are commonly found in Italian as well as Chinese cuisine.

In this recipe for Orecchiette and Rappini, the garlic flavoured olive oil brings the ingredients together for a delicious pasta experience.   Linguini and spaghetti can also be successfully used but I’m sure there are other preferred pasta shapes that work as well.

Although Rappini are an excellent choice for this dish the more familiar Broccoli is a good substitute if the slight bitterness of Rappini does not appeal to the taste.

I've watched my mother make homemade Orecchietti for many years. Her special tools consist of a rustic wooden board and special knife.  Not that the knife itself is special in any way since it's just a regular dinner knife.  It becomes special in her hands as she cuts small pieces from a long rope shaped piece of dough and drags it over the board with the gentle guidance of her fingers.  It's amazing to see these perfectly shaped orecchietti or “little ears” emerging from beneath that knife.  I think it has more to do with the size, shape and weight if the particular knife that makes it her perfect choice.

There is a definite difference between store bought and home made Orecchietti as the store bought variety are very thick and chewy compared the home made.  Since semolina is the star ingredient in  home made the taste and texture is far superior.  However, if one has never experienced home made Orecchietti there will not be any opportunity for comparison therefore store bought will do.

Unfortunately I did not inherit the ability to make this wonderfully shaped pasta but plan to inherit that knife some day which is at the moment taking a well deserved rest.  Perhaps at some point I may be inclined to give it a try even if just to carry on the tradition.

Though the knife may never produce another Orecchietti it will forever hold memories that are truly dear to me.

Orecchiette with Rappini

Quantities are approximate and measurement of ingredients can be adjusted to accommodate personal preference.

2 bunches rappini
450 grams of Orecchiette or favourite pasta
½ cup extra virgin olive oil
2 to 3 cloves garlic
2 to 3 anchovy fillets (optional)
freshly ground black pepper or dried chili flakes

1. Cut off lower, tougher stems from rappini, cut stalks in half, wash in cold waterand drain.
2. Boil in salted water until just tender, drain and set aside, do not overcook. 
3. Cook pasta according to package directions, drain, reserving about 1 cup of pasta water.
4. After draining, place pasta back into pot and add cooked rappini, tossing together.
5. Heat olive oil with finely minced garlic until very hot (if desired squash garlic cloves and add to oil for flavor only then remove. If using anchovies add them in with the garlic.)
6. Pour hot oil over pasta and rappini and toss together.  Add a little reserved pasta water if too dry.
7. Plate and add black pepper or dried chili flakes (optional).
8. Approximately 6 servings.

Notes, Tips and Suggestions

• Boiling may not be the best way of cooking vegetables but in this case it helps remove some of the bitterness of the Rappini although some of us actually love it.
• Adding the garlic whole to the oil then removing it gives a subtle garlic taste without finding pieces in the dish.  Again, this is a matter of taste as some enjoy eating the garlic.  Whatever you do just don't burn it, if you do start over.
• I have always omitted the anchovies to avoid a revolt at the dinner table, it's up to you to include them.
• My favourite is Rappini with Linguini...delicious and rhyming as well!

Raspberry Semifreddo Chocolate Cake Roll

I’ve made both Chocolate Cake Roll and Raspberry Semifreddo at separate times for different occasions. Taking on the role of matchmaker this week I arranged a special meeting of the two. They were absolutely meant for each other as it was love at first taste!

Here we have another interesting translation as the word Semifreddo in the Italian language translates into “half cold.”  It’s a dessert that has the consistency of frozen mousse yet the flavour of ice cream.  The good news is that there is no need for an ice cream maker or special utensil for making this tasty treat.

I have included the recipe for the Chocolate Cake Roll since they work so well together but the Raspberry Semifreddo can certainly be served on its own.  It’s usually molded in a terrine which is typically an oblong or loaf shape pan.  When frozen, it’s cut into slices for serving. 

I have only made Raspberry Semifreddo so far but am anxious to try as many flavours as I can in the future especially with the warmer weather approaching.  Flavour possibilities are truly endless and layering of different flavours can make it a really special dessert.

Don’t let the “half cold” translation mislead you.  This dessert freezes solid and requires a few minutes out of the freezer before serving.

Translations should not be taken too seriously as this particular one has raised a puzzling question…if it’s half cold is the other half not?


Chocolate Cake Roll
1 cup plus 2 tablespoons sifted cake flour
¼ cup unsweetened cocoa
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla
1 cup sugar
3 eggs, separated
1/3 cup water
¼ cup oil

For more information and pictures on method for making a cake roll see Chiffon Cake Roll.

1. Grease a jelly roll pan with shortening, line with a piece of wax paper then grease again.
2. Sift together flour, cocoa, baking powder, salt and 3/4 cup of the sugar
3. Beat egg whites until frothy and add remaining 1/4 cup of sugar, beat until stiff.
4. Make a well in the center of the dry ingredients and add oil, water, egg yolks and vanilla.
5. Beat until well blended then fold mixture into the egg whites until completely combined and no streaks of white remain.
6. Pour batter into prepared jelly roll pan and bake in a preheated 350 degree F. oven for approximately 20 minutes or until top springs back when lightly pressed.
7. Remove from oven and immediately turn out onto a clean dish towel that has been sprinkled with cocoa.
8. Remove wax paper and roll cake beginning at the narrow end.
9. Place on rack to cool.

Raspberry Semifreddo
10 ounces/300 grams frozen raspberries, thawed. (use half of the 600 gram pouch bag available in the super market.)
3 eggs
2/3 cups granulated sugar
2 teaspoons unflavoured gelatine
2 tablespoons water
1 ¾ cups whipping cream (35%)

1. Press thawed raspberries through a sieve to make ¾ cups puree.
2. Set a large heatproof bowl over a pot of gently simmering water and add puree, eggs and sugar.
3. Wisk over water for about 8 minutes until mixture begins to slightly thicken and is hot throughout.
4. Refrigerate 1 hour to cool, stirring occasionally.
5. In a small (very small) pot place the 2 tablespoons of water and sprinkle the gelatine on top.  Place over low heat and stir until gelatine is melted and water becomes clear.
6. Stir into raspberry mixture.
7. Whip cream until stiff then using rubber spatula fold raspberry mixture into whipped cream.
8. Place mixture into freezer stirring and scraping sides of bowl occasionally for 30 to 35 minutes until mixture becomes thick enough to spread with a knife, like soft frosting.

Assembly

1. Unroll cooled cake roll and place on wax paper.
2. Spoon semifreddo mixture onto cake and spread evenly.
3. Re-roll cake and wrap in the wax paper. (Don’t worry if the cake cracks somewhat while rolling.  No one will notice when served.)
4. Wrap in plastic wrap and place in freezer

Notes, Tips and Suggestions

• The chocolate cake roll can be filled with as many different fillings as your imagination allows.
• Semifreddo can also be frozen in individual molds.
• If timing permits, Semifreddo is absolutely at its best when served just frozen to the spreading consistency. It's like eating the best soft serve ice cream ever. Since no one was around when making this I got the coveted bowl and spatula!

Italian Rice Croquettes

It’s common knowledge that anything fried can’t be anything but delicious.

As much as Potato Croquettes rank high on the list of fried foods these Rice Croquettes may be their fiercest competition.

I’ve experimented with several recipes having little to no success but the challenge to find an easy and satisfying recipe has never been far from my mind.

When least expected the one cup of leftover cold rice sitting in the fridge and three different recipes on which I had been contemplating turned out to be a challenge ready to be taken on.  If things had not worked out I wasn't anticipating any waste as plan B was already in place. Frittata anyone?  The recipe is for another post.

Cold rice is the number one enemy when making rice balls and I don't think parboiled long grain rice was the best choice for making these either. Two counts against me didn't make for a promising endeavor but I somehow felt it was worth a try.

In the recipe for Potato Croquettes a piece of mozzarella is usually placed in the middle of the mixture before frying and this is also common practice when making rice balls.

I experimented by gently warming up the cold rice and adding an egg, parsley, some cheese and small cubes of mozzarella right into the rice mixture instead of saving it for the middle. Part of the mozzarella melted which helped hold things together long enough to give them the bread crumb coating. Once fried, the remaining pieces created those enjoyable strands of cheese that are loved by all.

I used Arborio rice when making them for this post since it's also the preferred variety for risotto. The higher starch content makes it a little stickier and easier to work with.  I have concluded that the parboiled rice worked just as well as the Arborio in this recipe and will most likely be my choice when making them again.  I preferred the texture and taste of parboiled to the Arborio.

I am grateful for those who originate recipes and even more grateful to those who find it in their heart to share them.  However, the opportunity to see an even greater potential in an existing recipe should never pass you by.  This recipe includes ingredients but mostly methods of preparation from three different recipes plus a few small changes of my own.

A big thanks to all who unknowingly contributed to this delicious new recipe.  Enjoy!


Italian Rice Croquettes
2 eggs
2 tablespoons finely minced fresh Italian parsley
1/3 cup grated Parmesan cheese
¼ teaspoon freshly ground black pepper
1 teaspoon salt
1 tablespoon butter (soft)
3/4  cup cubed mozzarella (1/2 inch dice)
1 ½ cups fine dried bread crumbs
Oil for frying

1 liter water
1 teaspoon salt
1 cup uncooked white rice

1. In a medium bowl, wisk together eggs, cheese, parsley, pepper, butter and 1 teaspoon salt.  Cover and refrigerate.
2. In a large saucepan bring water and 1 teaspoon salt to a boil.  Stir in rice and reduce heat to low.
3. Cook rice until water is almost all absorbed, stirring frequently.
4. Remove from heat and slowly pour in egg mixture stirring rapidly to prevent egg from scrambling.
5. Allow rice mixture to cool down for about 1/2 hour.
6. Stir in cubed mozzarella until partially melts.
7. Scoop out enough mixture with a spoon or small ice cream scoop to make a 2 inch ball.  Don’t worry about making it perfectly round at this point. (Form and bread one Croquette at a time.)
8. Place the ball of rice into the bread crumbs, roll around until covered with bread crumbs then pick up and form into a ball. (It’s so much easier to form it into a ball at this stage.)
9. Place on a wax paper lined pan and refrigerate at least 1 ½ hours. This refrigeration time is very important otherwise croquettes may fall apart when fried.
10. In a small, deep skillet fry 4 to 5 at a time turning as need to ensure even browning.  (Make sure you have enough oil to almost cover the croquette.)
11. Drain on paper towel and serve warm. 
12. Makes approximately 24.

 

 

 

 





Notes, Tips and Suggestions

• If the croquettes flatten a little during refrigeration, before frying give them a light roll with hands to reshape into a ball.
• Fry 3 to 4 at a time to maintain proper oil temperature for quick browning and minimal oil absorption.
• One of the recipes added the step of dipping the rice balls into beaten egg before coating them with bread crumbs.  I decided to skip this step according to another recipe and roll them directly into the bread crumbs with excellent results. 
• The 1 1/2 hour resting in the fridge is the minimal time required to set.  I made them early in the morning then fried them just before dinner.  I may even try making them the night before next time.
• Recipe can be easily cut in half to make 12 instead of 24. 

Likeable Spiders

I find myself reaching for the spiders in my kitchen regularly but not those of the eight legged variety! (The very thought gives me the shivers.)   These tools are also known as strainers or skimmers used to retrieve food from pots of hot water or oil and are called spiders since the basket resembles a spider's web.
The original one I bought had a wooden handle and I finally put it to rest when I couldn't get the handle clean to my satisfaction.  I later purchased different sized spiders with metal and plastic handles which are so much easier to clean.
The larger ones do a great job of straining vegetables and pasta eliminating the need of a colander while the "itsy-bitsy" spider size is perfect for scooping out Croquettes from the hot oil.

Wonderful tool...how did I ever manage without one!