Today, people want recipes that help them cook fast and get it out of the way. Editors are looking for cookbooks that make the consumer's cooking life easier. Go to a book store and look at the titles of some of the cookbooks, "fast," "easy," "simple," are words that are in the title. Gone is the art of the long, slow cooking process, learning how to do it right. People just don't have the time.
I contend that we do.
Lemongrass is a sweet, slightly lemon-ey flavor from Asia. When used properly, it imparts an earthy lemon scent to food. Used in rice, it adds a depth and dimension to whatever dish you are serving it with.
Cilantro and lime meet rice in a tantalizing and scrumptious way. Read on for this recipe.
Lavender adds a perfume taste and scent to rice. Use a delicate grain like Jasmine for this infusion. Serve on a special occasion like Mother's Day. And the smell of lavender will permeate through out your house.
Rice comes in all forms and varieties. The kind of rice you use depends on the application. For sushi, you would use sushi grade rice. For this recipe, you can use almost any kind of rice, even the difficult short grain brown rice. This is an herby springtime rice, but you can make it any time of the year.
One of the main ingredients I cook with is chili peppers. Jalapenos, Serranos, Anaheims, New Mexico Reds, Poblanos, Pasillas, Cayenne, all these chilis and more have a home in my kitchen.
There are approximately 25-30 kinds of chili peppers, and in that family there are multiple varieties. Chilis give flavor to dishes, and some great health benefits as well. A hot chili pepper has more vitamin C in it than an orange.
When I first started cooking rice, I didn’t get it quite right. It was too sticky or too hard. I would have to add more water while it was cooking. So I ate a lot of potatoes, they were easier to cook. But I enjoy eating rice, so I needed to conquer my fear about cooking rice, and learn how to do cook it properly.
Cooking rice depends on several factors; equipment, the kind of rice used, and altitude. Make sure you have a 4 quart sturdy pot with a tight fitting lid. What kind of stove top will the rice be cooked on? Induction, gas, or electric.
Basic recipes for cooking brown and white rice.
Good cooking is built on basic techniques. And I've chosen to include the basics on this blog. You'll be able to access information without stepping outside of this website.
How to cook potatoes or rice, make seasoning mixes, vinaigrettes, how to cook tofu or roast a squash, how to chop food with the basic cuts, as well as basic recipes and then recipes that include the basics. Along the way there will be stories about how I became adept at culinary skills (much pain was involved), how I became so passionate about food, and why I love to cook.
I’m beginning to take this food writing business seriously. I’ve had this blog for a long time, and I essentially ignored it until a spark of inspiration hit my brain. What does a working chef, who cooks vegan at home have to say to the community at large about food?
I have a handful of faithful readers. I have some good recipes. And a few good stories. But, it’s time to write more.
I recently researched food writing. I was chasing the story about Cook’s Source Magazine (the one that plagiarized food writer’s works) and found more blogs about food, food writing, cooking, and food related stories. These are blogs that have been on the web for longer than I’ve been writing this one. I had no clue. And the Food Blogosphere exploded while I was working in New Mexico at a soul sucking, mind-numbing job.
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