Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Friday, January 27, 2012

Cilantro Lime Rice (Rice Cooker)


1 cup uncooked long-grain white rice
1 teaspoon butter
2 cloves garlic, minced
2 teaspoons freshly squeezed lime juice
1 (15 ounce) can vegetable broth or water
1 tablespoon freshly squeezed lime juice
2 teaspoons granulated sugar
4 tablespoons fresh chopped cilantro

Follow the direction on your rice cooker. Here is what I do for mine:
1. Rinse the rice and soak for 15 minutes in cold water. (This is done in the bowl of my rice cooker)
2. Add the appropriate amount of vegetable broth for the amount of rice. (again follow the directions on your rice cooker)
3. Add a teaspoon of butter for each cup of rice.
4. Add two cloves of minced garlic for each cup of uncooked rice.
5. Add two teaspoons of fresh lime juice for each cup of uncooked rice

Make a mixture of 1 tablespoon of fresh lime juice, 2 teaspoons sugar, and 4 tablespoons of chopped cilantro. Adjust the amount of this mixture if you cook more than one cup of rice.

At this time you can start your rice cooker and cook the rice. When the rice has finished cooking transfer to a serving bowl and fold in the mixture of lime juice, sugar and copped cilantro.

Saturday, January 7, 2012

Cilantro-Mint Chutney

2 cups lightly packed fresh cilantro leaves
1 cup lightly packed fresh mint leaves
1 small yellow onion, minced
1 garlic clove, minced
1/2 teaspoon ground cumin or tandoori spice
1 serrano chili, seeded and minced (include some seeds to increase heat of the chutney)
1/2 teaspoon sugar
1 teaspoon of kosher salt
2 Tablespoons of fresh lemon juice
1/3 cup plain yogurt

In a food processor, combine the cilantro, mint, onion, garlic, cumin, chili, sugar, salt, lemon juice and yogurt. Puree until smooth, 2 to 3 minutes.

Transfer the chutney to a bowl, cover and refrigerate until ready to serve. The chutney keeps for up to 3 days refrigerated.

Makes approximately 1 and 1/2 cups.

Serve with Samosas or Naan