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Definition: Mirin

YumSugar — Thu, 27 Sep 2007 08:01:33 -0700

Mirin
A low-alcohol sweet Japanese rice wine. It is essential in Japanese cooking and adds a sweet flavor to dishes, sauces, and glazes. It is also used to erase the smell of broiled fish. In dishes it is sometimes used instead of a sugar/soy sauce combo. It is often referred to as rice wine.

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The Amazing Rice: Wild Rice and Goat Cheese Stuffing

partysugar — Thu, 06 Nov 2008 10:15:45 -0800

During his Thanksgiving demonstration at the Food Network NYC Wine and Food Festival, Bobby Flay made a scrumptious-sounding stuffing. I've been looking for an exciting new recipe to include on my Thanksgiving day menu, so I decided to give his recipe for wild rice and goat cheese stuffing a try. The rich stuffing is packed with delicious flavors: fragrant chorizo, milky cheese, and fresh herbs that combine to create a dish full of contrasts. It's moist yet crunchy, spicy yet creamy, and incredibly addictive. I'm contemplating doing a Southwestern-themed dinner, so I can make this stuffing, it's that good. To look at Bobby's recipe, read more.

Wild Rice and Goat Cheese Stuffing
From Bobby Flay

Ingredients

1 1/2 cups wild rice
5 cups water
Salt
1/2 cup coarsely diced chorizo
4 tablespoons unsalted butter
1 large onion, finely diced
1 tablespoons minced garlic
2 carrots, finely chopped
3 celery stalks, finely chopped
3/4 pound stale country-style bread, cubed
6 ounces goat cheese
2 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped fresh thyme
1 1/2 cups chicken stock, plus extra, if needed

Directions

Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.

Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.
Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes.

Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.

Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.

Serves 8.

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Noteworthy Nibbles - Oct. 14-20, 2008

YumSugar — Tue, 14 Oct 2008 14:00:42 -0700

It's only Tuesday, but I'm already looking forward to the multitude of festivals this weekend.

There are so many in the Bay Area alone that I can't decide whether to hit up the Santana Row Pear Festival, the Half Moon Bay Art & Pumpkin Festival, or the Monterey Wine Festival. I suppose I might just rock them all!

Have we left something out? If so, please drop us a line in the comments below!

San Francisco, CA: Wine & Spirits Top 100 Tasting - Oct. 14
New York, NY: At the Table: New York - Oct. 14
Torrance, CA: Oktoberfest at Alpine Village - Oct. 14-20
Circleville, OH: Circleville Pumpkin Show - Oct. 15-18
Monterey, CA: Monterey Wine Festival - Oct. 16-18
Tulsa, OK: Tulsa Oktoberfest - Oct. 16-19
Crowley, LA: International Rice Festival - Oct. 16-19
New York, NY: 6th Annual Gourmet Institute - Oct. 17-19
Paso Robles, CA: Harvest Wine Weekend - Oct. 17-19

To see the rest, read more.

Niceville, FL: Boggy Bayou Mullet Festival - Oct. 17-19
Hood River, OR: Hood River Valley Harvest Festival - Oct. 17-19
Atlantic City, NJ: Atlantic City Food & Wine Festival - Oct. 17-19
Poquoson, VA: Poquoson Seafood Festival - Oct. 17-19
Shenandoah, VA: Hot Air Balloon & Wine Festival - Oct. 17-19
Richmond Hill, GA: Great Ogeechee Seafood Festival - Oct. 17-19
Chackbay, LA: Louisiana Gumbo Fest of Chackbay - Oct. 17-19
Llano, TX: Llano Chuck Wagon Cook-Off - Oct. 18
Pittsburgh, PA: Good Taste! Pittsburgh - Oct. 18
Chincoteague, VA: Chili & Chowder Cookoff - Oct. 18
Half Moon Bay, CA: Half Moon Bay Art & Pumpkin Festival - Oct. 18-19
Chicago, IL: Tour de Champagne - Oct. 18
Wellfleet, MA: Wellfleet OysterFest - Oct. 18-19
Millville, NJ: South Jersey Pumpkin Show - Oct. 18-19
Cullman, AL: Alabama Gourd Festival - Oct. 18-19
Cedar Key, FL: Cedar Key Seafood Festival - Oct. 18-19
Leonardtown, MD: St. Mary's County Oyster Festival - Oct. 18-19
Salisbury, MD: Wicomico County Autumn Wine Festival - Oct. 18-19
Gautier, MS: Gautier Mullet & Music Fest - Oct. 18-19
Chatsworth, NJ: The Cranberry Festival of Chatsworth - Oct. 18-19
Newport, RI: Bowen's Wharf Seafood Festival - Oct. 18-19
Richmond, VA: Shockoe on the Halfshell - Oct. 18-19
Berkeley, CA: Spice of Life Festival - Oct. 19
New York, NY: Apple Day - Oct. 19
San Jose, CA: Santana Row Pear Festival - Oct. 19
Welches, OR: Wild About Game Festival - Oct. 19
San Francisco, CA: Fiesta on the Hill - Oct. 19
Philadelphia, PA: Foodie Venture Fair - Oct. 19-27
San Francisco, CA: Nirvino Female Bartender Cocktail Competition - Oct. 20

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The Amazing Rice: Chicken Rice Salad

partysugar — Thu, 30 Oct 2008 10:15:54 -0700

Rice isn't just for dinner; the staple grain also makes a delicious lunch salad. In this healthy recipe the rice is mixed with roasted chicken and nuts. A fresh cranberry vinaigrette brightens up the flavor of the dish. Although this salad takes time, it makes a huge batch. Put it together while you cook Sunday dinner and the entire family can eat it for lunch during the week. It's a versatile recipe that's easily adaptable to your needs. Don't like hazelnuts? Stir in almonds. The day after Thanksgiving it would be an excellent way to use leftover turkey and cranberry sauce. To look at the recipe, read more.

Chicken and Rice Salad With Cranberry Vinaigrette
From Food and Wine

Ingredients

1/4 cup hazelnuts
1/4 cup fresh cranberries
1/2 cup cranberry juice cocktail
1 tablespoon honey
1 teaspoon red wine vinegar
Sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Four 4-ounce skinless, boneless chicken breast halves
2 medium oranges
2 cups cooked rice
4 scallions, thinly sliced
1/3 cup chopped flat-leaf parsley
1/4 cup dried cranberries

Directions

Preheat the oven to 350°.
In a pie plate, toast the hazelnuts for 12 minutes, or until fragrant and browned. Transfer the nuts to a kitchen towel and let cool completely, then rub the nuts together in the towel to remove the skins. Coarsely chop the hazelnuts.

Increase the oven temperature to 425°.
In a small saucepan, simmer the fresh cranberries in the cranberry juice until the juice reduces by half, about 5 minutes.

Transfer to a blender and let cool. Add the honey and vinegar, season with salt and pepper and puree. With the machine on, blend in the olive oil.
Season the chicken breasts with salt and pepper and roast on a baking sheet for 10 minutes. Turn and roast for 10 minutes longer, or until just cooked through.

Let cool, then pull the meat into shreds and transfer to a large bowl.
Peel the oranges with a sharp knife; be sure to remove all the white pith. Working over a bowl, cut in between the membranes to release the sections. Dice the sections and add to the chicken. Reserve the juice for another use.
Add the rice, scallions, parsley, dried cranberries and vinaigrette to the chicken and toss.

Mound the salad on plates, sprinkle with the hazelnuts and serve.

Serves 4.

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All the News That's Fit to Eat - Oct. 1, 2008

YumSugar — Wed, 01 Oct 2008 12:30:00 -0700

Early autumn is a perfect time to try some of Italy's most charming reds. - Boston Globe

Satisfy the football fans

Los Angeles Times

Why Tom Colicchio's newest restaurant concept is sure to be one of the toughest reservations in town. - Diner's Journal
Top choices and worst picks for sustainable seafood found on sushi menus. - San Francisco Chronicle
Enter the fascinating realm of faux food. - Chicago Tribune
Meet Jen Lin-Liu, one of America's experts on Chinese cuisine. - Washington Post
The time is ripe for enjoying green tomatoes. - The Oregonian
Why a rice cooker ought to be standard equipment in your kitchen. - New York Times

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The Amazing Rice: Indian Rice With Red Lentils

partysugar — Thu, 25 Sep 2008 10:30:43 -0700

Like David Chang, I believe this year is all about rice. It's a delicious and ancient staple consumed by more than half the world's population. There are more than 7,000 varieties of rice and countless cultural preparations, so I've decided it's time to race around the world in the comforts of my own kitchen. Naturally I'm inviting you to join me on my rice adventures as I travel the globe experimenting with risotto, sushi, gumbo, and everything in between. To get things started, let's head to India with this rice and lentils with raita. It's healthy, fast, and delicious. Learn how I made it and read more.

Indian Rice and Lentils with Raita
From Food and Wine

Ingredients

3 tablespoons vegetable oil
2 medium onions, thinly sliced
5 whole black peppercorns
5 cardamom pods
5 whole cloves
2 dried red chiles
1 cinnamon stick
1 cup jasmine rice or other long-grain rice, rinsed
1 cup red lentils, rinsed
3 1/2 cups hot water
Kosher salt
1 medium cucumber-peeled, seeded and thinly sliced
1 cup plain, nonfat Greek yogurt
2 jalapeños, seeded and very finely chopped
1 small garlic clove, very finely chopped
Freshly ground pepper

Directions

In a medium saucepan, heat the vegetable oil. Add the sliced onions and cook them over high heat, stirring occasionally, until they are golden brown, about 10 minutes. Transfer half of the onions to a plate.

Add the peppercorns, cardamom, cloves, chiles and cinnamon stick to the onions in the saucepan and cook over moderately high heat for 1 minute, stirring.
Stir in the rice, lentils, water and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low, cover and simmer for 15 minutes, until the water is absorbed and the rice and lentils are tender.

Meanwhile, in a medium bowl, toss the sliced cucumber with the yogurt, jalapeños and garlic and season with salt and pepper.

Gently fluff the rice and lentils with a fork and discard the whole spices. Transfer the rice to a platter, garnish with the reserved onions and serve with the cucumber raita.

Serves 4.

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Fast & Easy Dinner: Red Wine Risotto With Grilled Chicken

partysugar — Fri, 13 Feb 2009 10:30:30 -0800

Still wondering what to serve your sweetie for dinner tomorrow night? Well how about a delicious, balanced meal complete with chicken, risotto, and greens? The risotto is cooked in red wine giving it a delightful, deep-purple color and rich, layered flavor.

The chicken is flash-marinated in a balsamic-Worcestershire mixture before being seared on a grill pan. The entire dish is topped with shredded spinach and arugula making for a meal that is indulgent, yet healthy. To check out the recipe, read more.

Red Wine Risotto with Grilled Chicken
From Rachael Ray

Ingredients

1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning
6 skinless, boneless chicken thighs (about 1½ pounds total)
1 ounce dried porcini mushrooms
4 cups chicken broth
1 medium onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice
2 cups Barolo (dry Italian) red wine (two-thirds of a bottle)
2 tablespoons finely chopped fresh rosemary (about 4 sprigs)
2 tablespoons cold unsalted butter, cut into small pieces
1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
2 cups arugula, shredded
2 cups baby spinach, shredded

Directions

Preheat a grill or a grill pan to medium-high. In a shallow dish, combine the balsamic vinegar, Worcestershire sauce, 3 tablespoons of the oil and the grill seasoning. Add the chicken thighs and turn to coat evenly with the marinade.
In a small saucepan, heat the dried mushrooms and chicken broth over medium-low heat.
In a large skillet, heat the remaining olive oil over medium heat. Add the onion, season with salt and pepper and cook for a couple of minutes to soften.
Add the rice, stir to coat and cook for 1 minute.
Add half of the wine; when it has been absorbed by the rice, stir in the remaining wine and the rosemary. When all of the wine is absorbed, ladle in some of the mushroom broth.
Place the marinated chicken thighs on the grill and cook for 7 to 8 minutes on the first side and for 5 to 6 minutes on the reverse side.
Add a ladle of the mushroom broth to the risotto every few minutes, stirring occasionally and cooking until absorbed.
Remove the softened mushrooms from the broth and chop; add to the risotto. Cook the risotto until creamy and al dente, 20 to 22 minutes. Remove from the heat; stir in the butter and cheese.
Thinly slice the grilled chicken. Divide the risotto among shallow bowls and top each serving with the arugula, spinach and sliced chicken.

Serves 4.

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Monday's Leftovers: Arroz con Pollo

YumSugar — Mon, 10 Nov 2008 06:45:57 -0800

The meal known as arroz con pollo is popular around the world. With tender chicken, tomato-tinged vegetables, and savory rice, it happens to be well-balanced and delectable,

While the name may sound sophisticated, all you really need are some leftover chicken breasts and thighs, combined with other staples that you likely have on hand. To learn how easy it is to make this Latin favorite, read more.

Arroz con Pollo
From Food and Wine

Ingredients

1 tablespoon olive oil
4 chicken thighs
4 chicken drumsticks
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
2 ounces smoked ham, cut into 1/4-inch dice
1 small onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 3/4 cups canned tomatoes, drained and chopped
1 tablespoon tomato paste
2 cups canned low-sodium chicken broth or homemade stock
1 cup rice, preferably long-grain
2 tablespoons chopped fresh parsley

Directions

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.
Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.
Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.

Serves 4.

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Come Party With Me: Boy's Birthday - Dessert

partysugar — Wed, 23 Jul 2008 15:00:50 -0700

Although there a tons of different equally delicious desserts out there, for a child's birthday, let them eat cake. Ask the birthday honoree what type of cake they would like to celebrate their big day.

Kenny is a huge fan of Butterfinger candy bars, so this milk chocolate-peanut butter layer cake is perfect for him. It has a crunchy middle layer filled with almonds, peanuts, and rice krispies.

This scrumptiously rich cake is sure to impress any age, so get the recipe and read more.

Crunchy Milk Chocolate–Peanut Butter Layer Cake
From Food and Wine magazine

Ingredients

Cake:
2 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3/4 cup plus 2 tablespoons boiling water
Filling:
1/3 cup sliced almonds
1/2 cup confectioners’ sugar
2 large egg whites
1 tablespoon granulated sugar
1/2 cup salted roasted peanuts, coarsely chopped
1 cup creamy peanut butter
2 tablespoons unsalted butter, softened
3 ounces milk chocolate, chopped
1 cup Rice Krispies
Ganache:
1 1/4 pounds milk chocolate, chopped
1 3/4 cups plus 2 tablespoons heavy cream, warmed

Directions

Make the cake: preheat the oven to 350°. Butter and flour a 9-by-13-inch cake pan.
In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda, and salt.
In a medium bowl, whisk the eggs, milk, oil, and vanilla. Whisk the wet ingredients into the dry ingredients. Whisk in the boiling water.
Pour the batter (it will be thin) into the prepared pan and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool.
Invert the cake onto a work surface. Working carefully, slice the cake horizontally. Reduce the oven temperature to 325°.
Make the filling: trace a 9-by-13-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet.
In a food processor, pulse the almonds with the confectioners’ sugar until they’re finely ground.
In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes.
Using a rubber spatula, fold in the almond mixture. Spread the meringue on the parchment to fill the rectangle. Sprinkle the chopped peanuts on top.
Bake for about 20 minutes, until lightly browned and firm. Let cool.
In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted.
Remove from the heat and fold in the Rice Krispies. Spread the mixture all over the meringue rectangle. Transfer to the freezer and let cool completely.
Make the ganache: in a medium bowl set in a saucepan of simmering water, melt the chocolate. Whisk in the cream until smooth. Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread.
Assemble the cake: place the bottom cake layer cut side up on a large board. Spread one-third of the ganache over the cake. Invert the filling onto the cake and peel off the paper.
Spread half of the remaining ganache over the filling, then top with the second cake layer. Refrigerate until firm, at least 1 hour.
Using a serrated knife, trim the edges. Spread the remaining ganache over the top and sides of the cake and refrigerate to set. Cut and serve.

Serves 16.

Make ahead: the cake can be refrigerated for up to 4 days.

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Fast & Easy Dinner: Ginger-Sesame Chicken with Bok Choy and Mushrooms

partysugar — Wed, 04 Jun 2008 06:46:48 -0700

I love making quick, Asian inspired dishes because usually they only involve cleaning one pan! For example, this recipe for a fragrant chicken dinner, cooks the meat, vegetables, and sauce all in the same pan. Each ingredient is sautéed individually before being tossed together with the sherry-sesame oil sauce. Served over a bed of steamed rice, this makes a hearty, delicious meal. To look at the recipe, read more.

Ginger-Sesame Chicken with Bok Choy and Mushrooms
From Food and Wine magazine

Ingredients

1/2 cup chicken stock or canned low-sodium broth
3 tablespoons low-sodium soy sauce
1 tablespoon sherry
1 tablespoon sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 teaspoon unseasoned rice vinegar
1/2 teaspoon Asian sesame oil
1/2 teaspoon crushed red pepper
3 tablespoons canola oil
3/4 pound oyster mushrooms, thickly sliced
3/4 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground pepper
3/4 pound bok choy, thickly sliced crosswise
1 small red bell pepper, cut into 3/4-inch pieces
2 tablespoons finely chopped fresh ginger
1 garlic clove, minced
Steamed rice, for serving

Directions

In a medium jar, combine the chicken stock with the soy sauce, sherry, sugar, dissolved cornstarch, rice vinegar, sesame oil and crushed red pepper and shake well.
In a large nonstick skillet, heat 2 teaspoons of the canola oil until shimmering. Add the oyster mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes. Transfer the mushrooms to a large plate.
Add another 2 teaspoons of canola oil to the skillet. Season the chicken breast pieces generously with salt and pepper, add them to the skillet and cook over high heat, stirring occasionally, until they are golden and just barely cooked through, about 4 minutes. Transfer the chicken pieces to the plate with the oyster mushrooms.
Add 1 tablespoon of canola oil to the skillet along with the bok choy and red pepper and cook over high heat, stirring occasionally, until crisp-tender, about 3 minutes. Transfer the vegetables to the plate.
Add the remaining 2 teaspoons of canola oil to the skillet along with the ginger and garlic and cook, stirring, just until fragrant, about 1 minute. Return the chicken and vegetables to the skillet. Shake the sauce and add it to the skillet. Bring to a boil and simmer, stirring, until slightly thickened, about 1 minute. Transfer the chicken and vegetables to a bowl and serve.

Serves 4.

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