Good Dirt On Food

I really like this book and have recommended it to a lot of beginner to intermediate cooks. Jacques Pépin Celebrates by Jacques Pépin is the companion book to his series on PBS. There are many recipes and at the beginning of the book are the 13 show menus with wine pairings.

“So these menus are intended to help. I hope that you will adapt them to your style of cooking and enjoy them with your family and your friends.”

He lets us know early on that it is fine (and expected) to make substitutions in the wine and adapt to what produce is available. I have talked to a number of customers who cook strictly by the recipe and I always let them know that I generally don’t. I refer to recipes for ideas and use them as guides. One of the things I like about cooking is the creative process. When I make baked goods I will usually follow the recipe the first time.

The recipes here are wonderful but the reason I recommend this book so much is because of the techniques that are covered and then you can put them to use in the recipe. The pictures are wonderful and you can easily see what he is talking about so that you know what to look for in your own kitchen. The examples that have helped me the most are the sections on boning-filleting-removing skin from fish, cleaning leeks, and boning poultry. Basic information that will improve your work in the kitchen and make it more enjoyable.

There are also a number of good tips. One of the stand outs is “how to make a proof box” in the Bread chapter. It’s like an Alton Brown thing. Basically, you use a cardboard box (with the top and one side removed) large enough to accommodate a baking sheet, and insert that with the dough into a large plastic garbage bag. This creates the humid hothouse similar to what professionals use.

A lot of fundamental information that all cooks should know. Many good tips. Terrific recipes that most cooks can follow and be successful.

Do you have a question about nutrition, healthy eating, weight control? Send your questions to askrd@evze.com or post at this site. 

According to the International Rice Research Institute (IRRI) there are about 120,000 varieties of rice known to exist. So, why do you only have long-grain rice in your cupboard?

Rice, is the staple food for over half the world’s population. It grows on all continents except for Antarctica. It will grow in cold climates, hot climates, in the lowlands, at high altitudes, and many other diverse environments but grows best when the plant is submerged in water.

Much of the world’s rice crop is harvested by hand although there are mechanized methods. The rice is separated from the straw and after the moisture content has been reduced (often dried in the road) it is milled. The inedible hull is removed by a sheller. The brown bran is then removed from the rice by abrasion as the grains are forced to rub against one another. Or, in the case of brown rice, it is left on. There are two types of starch found in rice. One makes some varieties sticky and the other makes rice separate and fluffy. Although most of the rice we are familiar with is white it can range in color from white to black.

Rice is a wholesome and nutritious cereal grain. It is high in complex carbohydrates, cholesterol-free, contains almost no fat, ranges from 0 – trace amounts of sodium and is easy to digest. It is also a good source of vitamins, fiber and is a fair source of protein. “Rice is a good choice for a healthy diet. It is a good source of complex carbohydrates and can help you achieve a reduced fat diet.”
– American Dietetic Association

Well, there are any number of cookbooks devoted to rice or including rice dishes so I’ll just make a few suggestions. Arborio is a popular rice and often used in risotto and arroz con pollo. Try substituting Carnaroli instead. It produces the creamiest risottos and is considered the king of Italian rices. But don’t use these just for risotto. Use them for your soup instead of long-grain rice or pasta. The high starch content will be released and give your soup a wonderful creaminess.

Many of you love Thai food so bring some Jasmine Rice into your pantry. This long-grain white rice has a delicate aroma reminiscent of Jasmine tea. It is light and fluffy and slightly sticky with a subtle sweetness.

Add some color to your plate and try Himalayan Red Rice (also called Bhutanese Red Rice). It has a wonderful red color that mellows to pink after it cooks. This rice has a firm texture and a nutty flavor. It works very well for salads and pilaf dishes.

For something really exotic then Chinese Black Rice or Forbidden Rice is the thing. It becomes a beautiful indigo color after cooking. It has a nutty flavor and a firm, chewy texture. Chinese Black Rice is high in fiber and has a good mineral content, including iron. It is very good in cold rice salads. Mix together with white rice for a striking presentation but cook separately. Most white rice cooks in 20 – 30 minutes but Chinese Black Rice needs about 40 minutes to become tender.

Those rubs and spice mixtures you have in your cupboard can add flavor to your rice, too. Add about a teaspoon for each cup of dried rice into the liquid along with the rice. If the rubs and spice mixtures are salt-free then this is a great way to add flavor without salt for those of you watching your sodium intake. Add some steamed or sautéed vegetables in with the rice.

Rinse or not to rinse. That depends. Read the package directions for each rice or consult the particular recipe you are working with.

Rice is very popular throughout the world. It’s nutritious, fairly inexpensive and versatile. It’s easy to make, although it takes a little practice to get the liquid/rice ratio and cooking time to your liking. So, add another rice or two to your pantry and experiment. Sticky or fluffy, mild or nutty, there is something there for every palette.