GARNISHES

Carrot and Courgette ribbons

My all time favourite garnish

          BROWN RICE- Oh my!!!


A cold May afternoon like the one we had today got me adventurous in the kitchen. We got a bag of brown rice yesterday that my mum got from a friend of hers and she was all excited about it.

So my cute ma, goes like, "Esther, i know you will make us great brown rice." Aaaaaaaaaahhh! I think not. Ok, so that was yesterday.....

Back to today, The bag of rice comes with no instructions (great help). I went ahead and called the only brown rice guru i know, Ruth (my sister).

The phone conversation went something like this:

• General rule rule is 1:1
• Soak the rice for 45mins
• Boil water, add salt, 2 tbsp of oil
• Cook the rice on low heat for 20 mins

I set it out slightly differently, you know, just to see what will happen. I am a culinary student, that is what we do.
  

• 2 cups of brown rice
• 3 cups of chicken stock (Boiling)
• 2 tbsp oil 
• 1/2 bunch of coriander
• 4 twigs of spring onion, finely chopped
• 1 tbsp of oil for frying, finely chopped

              

                   METHOD

1. Wash the rice twice
2. Soak the rice for 45 mins
3. Drain the water and rinse once through
4. Re-heat your stock and once boiling, add oil 
5. Add the rice and cover with a tight lid
6. Once it gets to a boil, simmer for 25 mins
7. Check for doneness. (it should chewy)
8. In a heated small pan or skillet add oil and onions and the coriander and allow them to sweat for 5 mins when covered.

Add this mixture into the rice using a rice fork and enjoy.

I have been snooping around the net for Brown Rice recipes. 
Oh My!!!!! There are varied methods in how to make the perfect bowl of rice.

E.g.- One website states that 1cup of rice:12 cups of water (saveur technique). I thought that this is quite peculiar so i don't know whether it works. . They claim is fail-proof so
please try it out and let me know how it turns out. 
 
http://www.saveur.com/article/Recipes/Perfect-Brown-Rice




Try this one out though, i like this method because it is similar to what i did.
 
http://www.thekitchn.com/how-to-cook-brown-rice-113856

 

INGREDIENTS
 
1 cup brown rice
2 1/4 cups water
Sesame or vegetable oil (OPTIONAL)
1 teaspoon salt (OPTIONAL)
Soy sauce (OPTIONAL)

EQUIPMENTS
 
1-quart (or larger) pot with tight-fitting lid

INSTRUCTIONS

1. Measure out 1 cup of brown rice. We generally use short-grain or medium-grain brown rice. Long-grain may need a little extra water.

2. Rinse the rice thoroughly in a sieve or strainer until the water runs clear.

3. OPTIONAL: Heat a little oil in the pot over medium heat and fry the rice for a moment before adding the water. This helps build flavor, but is definitely optional.

4. Add 2 1/4 cups water and stir just once.

5. Bring to a simmer.

6. Cover tightly.

7. Turn the heat to low and cook for 45 minutes.

8. Remove the lid and stir once to make sure there is no more liquid water at the bottom of the pan. Serve immediately, or let cool for half an hour and then refrigerate for future lunches.

ADVENTURES IN MY KITCHEN: All things Vegeteria...

ADVENTURES IN MY KITCHEN:                               All things Vegeteria...:                               All things Vegeteria n I love my trips to the market, City Park Market. I have a go to guy in d...

Beef in a red wine sauce garnished with a sauteed turnips and carrots

Duchess Potatoes

Garnish- Carrots and Rosemary

Vichy Carrots

Chicken Fricasse

Boiled Beef made in a broth that had a Bouquet Garni of Carrot, Leek,Celery, a Studded Onion and Cabbage

. The Bouquet Garni was served with the dish.

Duchess Potatoes, Vichy Carrots, Beef stew garnished with Sau

                              All things Vegeterian

I love my trips to the market, City Park Market. I have a go to guy in different parts of the market depending on what i need.

In this dish, I chopped the peppers for ma, you know just trying to practice my knife skills. I was too tired to cook so I stood by her and instructed her on what to do. I was quite pleased by the outcome because this is such a beauty with  such unusual ingredients. 

• Arrow roots
• Red pepper
• Yellow Pepper
• Carrots
• Green Pepper

The past few weeks of cooking school have been quite an adventure. We have made stocks, soups, broths. It got daunting but it is worth the labour love. 

" A good stock is the basis of all good food preparation."

• Blanching Bones
• Skimming and more skimming
• The art of Simmering
• Browning Bones
• Mirepoix
• Bouquet Garni
• Vegetable Cuts

I will share with y'all my love for making soups and stocks in due time. Carrot Soup is my all time fav. poor pumpkin soup. I loved you :-)

TRAINING AS A CHEF

On April 2nd, 2012, i started my two year journey of training as a chef at Top Chefs Culinary Institute.

It's been 1 month and a beat and you know what, I love it, love it, love it. At the end of all this, i would love to teach, teach and teach some more. I have to spread the food appreciation bug.

Culinary School isn't for the faint hearted. It involves:-

• tears
• happy tears
• frustrating tears
• knife handling skills
• cuts
• Surprise tests (Thanks Chef Felix)
• creativity
• guts
• will power
• calm mind
• sweat
• thick skin

 I will be posting my progress as often as i can possibly can.

Thanks for dropping in.

Love you all food enthusiasts and all curious beings.
 

Life made Easy

It has been a while since i blogged.
Life has a way of taking over all of you and that is why i have been very rare.

I haven't cooked anything grand and i think i lost my mojo.If you find it please holla.

:-)     :-)      :-)

That said, i bumped into this website that is absolutely grand and it makes life so easy.

Please check it, it inspires me.

www.allrecipes.com

Love you all