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Brown Rice November 16, 2008

Posted by pcorcoran in Recipe, Rice.
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1 part brown rice
1-3/4 parts water
1 pinch salt

Boil water with salt in pot with tight-fitting lid.  Add rice and bring water back to boil.  Reduce heat to low, cover pot, and simmer for 35 minutes without disturbing rice.  Remove from heat when all water has been absorbed.

Sauce Bercy November 16, 2008

Posted by pcorcoran in Recipe, Sauce.
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4 shallots, finely chopped
1 cup dry white wine
1 sprig thyme
3/8 cup seafood or chicken stock
6 tbsp. butter
1/8 cup chopped Italian parsley
squeeze of lemon or lime

Bring wine, shallots and thyme to boil in a medium saucepan.  Reduce liquid by half.  Remove thyme.  Add stock and reduce by half again.  Add butter in chunks of 1 tbsp., whisking to thicken sauce.  Remove sauce from heat, stir in parsley and squeeze of lemon.

Serve over seared scallops, filet mignon, or pan-seared chicken.

Tunisian Lamb Stew with Quince November 10, 2008

Posted by pcorcoran in African, Braising, Entree, Lamb, Recipe.
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2 lbs. lamb shoulder, cubed
1 tbsp. coriander seeds
1/2 tbsp. caraway seeds
1/2 tbsp. cumin seeds
3 cloves garlic, sliced
2 dried ancho chiles, stems and seeds removed
1 tsp. paprika
1/2 tsp. cayenne pepper
1 large yellow onion, coarsely chopped
6 oz. tomato paste (1 small can)
1 cinnamon stick
Small pinch of saffron
4 cups chicken stock
2 quinces
1 tbsp. honey

Time to Prepare: 3 hours + Overnight marinating.

Difficulty: 4/10

Serves: 4+

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1. Toast coriander, caraway, and cumin in a small dry pan until they begin to release their aromas. Remove from heat and let cool for 5 minutes.  Crush seeds with mortar and pestle.  Tear chiles into coin-sized pieces.  Combine seeds with garlic, chiles, paprika, and cayenne.  Season lamb with spice mix and 2 tbsp. olive oil.  Cover and refrigerate overnight.

2. Bring lamb to room temperature.  Using medium-high heat on the stovetop, heat 2 tbsp. olive oil in a medium dutch oven.  Brown the lamb cubes in batches until evenly browned, about 10 minutes per batch.  Set aside.

3. Cook onions with 1 tbsp. tomato paste in dutch oven until soft and golden.  Add a splash of chicken stock and deglaze the pot.  Add the remaining chicken stock and tomato paste to the pot, mix well, and bring to a gentle boil.  Add the cinnamon stick and saffron.  Add lamb, reduce to a low simmer, cover.  Cook for 90 minutes.  Check pot every 30 minutes, making sure that the liquid is not cooking off too quickly.  (Add water 1/2 cup at a time to replenish, as necessary.)

4. Wash quinces under cold water.  Slice into eighths and remove the cores.  Stir honey into simmering lamb stew.  Submerge quinces in stew liquid, cover, and cook for another hour.

5. Remove from heat.  Serve over cous cous.

This recipe is adapted from http://www.chow.com/recipes/11148.  Proportions and ingredients were adjusted to suit my whimsy.

Braised Endives November 9, 2008

Posted by pcorcoran in Braising, Recipe, Side Dish, Veggies.
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2 lbs. Belgian endives
1 c. water
3 tbsp. butter
2 tsp. kosher salt
2 tsp. brown sugar
1 tsp. white wine vinegar
1/8 tsp. toasted cumin seed (optional)
freshly ground black pepper

Quarter the endives lengthwise.  Combine the other ingredients in a bistro pan and bring to a boil.  Add endives, cover, and cook at medium heat for 10 minutes.  Remove cover, increase heat and boil off liquid until endives are almost dry.  Serve immediately, or remove endives from heat and hold, covered, for up to 15 minutes.

Variant: substitute one 1 teaspoon bacon drippings for one of the tablespoons of butter.