Search results
Sushi Ran - Yahoo Recipe Search
YummlyYummy! I had to use half of a green apple (julienned) in place of carrots, skipped the avocado (I ran out of carrots and avocado) and added a tsp ofYummlyRinse sushi rice under running water until the water runs clear. Add rinsed rice and water to a pot and let sit for approx. 10 min., then bring to a simmer over low heat. Cover with a lid and let simmer for approx. 10 min. Remove pot from heat and let the sushi rice sit, covered, for approx. 15 min. longer. Afterwards, let rice cool down completely.Food and WineSome people think cilantro tastes like parsley dusted with Bar Keepers Friend; others love it so much they want to rub their snouts in it. I belong to the latter group. If a bunch of cilantro would hold up as a bouquet, I would have carried it at my wedding. I wish someone would market a cilantro tincture that I could dab behind my ears.I make this salad, which is about 75% cilantro, at the end of winter when I’m daydreaming of my summer herb garden, where I plant cilantro every spring—and every July, and again at the end of August. It grows quickly; I harvest it by the roots, and plant it again. Unlike other soft herbs like basil and tarragon that can withstand regular picking and keep on producing, cilantro is what we garden-nerds call a bolter. It speeds quickly to the harvest zone, pausing like a new teenage driver at a stop sign (the rolling stop) before rushing straight to seed. After the leaves begin to frill, the flavor is gone.So when I see cilantro sold with its roots still attached—and in the winter, this can only mean that I’m shopping my favorite Asian market in nearby Fargo, North Dakota—I snatch up a few bunches. Any place that sells root-bound cilantro understands that the pungent perfume concentrates in cilantro’s roots, runs like nectar up through the stems, and dissipates through the leaves. As if that’s not enough to earn my devotion, Asian markets also sell sushi rice and toban djan (Chinese chili bean paste), ingredients essential to making this powerhouse of a salad.Built on a lump of leftover rice, this dish comes together as quickly as a fire built in my wood stove. Chili paste for kindling, onions and peanuts stacked crosswise to burn, and tons of quick-fire cilantro on top. The lime juice is like lighter fluid here, setting the whole thing aflame—a false igniter that at the end of the winter I’m not averse to using.Feel free to throw something grilled on top of this cilantro bed and call it dinner, but truth be told, I prefer it the next day, cold from the fridge, eaten straight from its storage container.Food.comI feel aiolis make an excellent compliment to a number of different types of appetizers and entrees. This particular aioli is inspired by the Mediterranean coastal areas of Spain and France, and was a frequent compliment to many foods during my study abroad. I like it on everything from crabcakes, fish, and even sushi to chicken and finger foods. You can put the aioli in a pastry decorating bag to create appealing appetizers and tapas. This particular recipe calls for saffron threads and saffron powder. Saffron is easy to find in most place in the thread form, but the powder can be a little more difficult to locate. If you visit a hispanic market, you can typically purchase enough pouches of saffron powder to last you over time. I use Vigo brand. Also, please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another tip - when purchasing your saffron (and other spices in general), its often $6-10 US dollars cheaper if you buy it in the hispanic/ethnic section of your grocery store. For instance, Badia Saffron runs about $3 in my grocery store, but the same amount of McCormick Saffron can cost upwards of $10. Hope you enjoy!Food and WineGinger, carrots, and soy, along with the master dashi, flavor this perfectly tender sushi rice from chef Brandon Go’s glorious bento boxes. Rinsing the rice until the water runs clear is crucial for the final texture of the rice because it washes away extra starches that would make it gummy.Food NetworkOur chopped challenge this week was smoked salmon. We couldn't let go of how much we love it on bagels, so we took those flavors and ran with it. Chopped Basket Ingredient: Smoked Salmon
