Little Things

I think its funny when I follow other food blogs and we write about the same things within weeks of each other. I wonder sometimes if its the way our minds work, or if the power of suggestion is so strong that the thought that had been lurking on the edge of my subconscious suddenly lurched to the front after reading the title, and I believe in my heart that I had been intending to write on that.
Well, now it has happened again. Not quite, but close. I had decided a while ago to write about fried rice, but keep putting it off. Other, more exciting things have been visiting our table and I have wanted to write about them instead. I was looking through my blog the other day and realized that I had promised that the recipe for fried rice would be coming soon, so I decided I should write on that. One or two days later another blogger wrote about fried rice. Not the same version as mine, but I still found it funny. Maybe all foodies are on some sort of lunar cycle or something (well...most female foodies are, anyway).
So, let me tell you about fried rice. We love it. I usually make veggie fried rice to accompany our Asian inspired meals, but I have also made it with shrimp, just for fun. I have made fried rice in a wok, and in a pan, and I don't see any difference. For a while, it turned out really great, than I hit a low time when it was just pretty nasty. I mean it tasted good, but the texture was really weird.

I kept switching it up, but nothing really seemed to work. Then I read something in a magazine (I know, happens a lot) and it just clicked. I had been scrambling my egg into the rice, instead of on the side and then combining them. Little thing, right, but it really made a huge difference.
And then, life was good again.
A little tip: When I make Asian food, which calls for small amounts of many different ingredients, I find prep dishes very useful. A great phrase to keep in mind is mise en place which is a French term that essentially means "everything in place". Chop, wash, prep, and measure out everything ahead of time and you will be all set.
Fried Rice
Serves 6

2 Tablespoons toasted sesame oil
2 Tablespoons vegetable oil
1/2 cup mixed vegetables, chopped into 1/4 inch pieces or strips
1 cup shredded cabbage
3 cloves garlic, roughly chopped
2 Tablespoons Teriyaki marinade and sauce
1 teaspoon salt
1/2 teaspoon pepper
2 cups cooked white rice (I love Jasmine rice)
2 eggs
2 scallions (green onions) thinly sliced

Set a pan over medium high heat and add the sesame oil and vegetable oil. When oil is hot add vegetables and cabbage. Saute for about 2 minutes, stirring constantly, then garlic. Saute for one minute more, then add Teriyaki, salt, and pepper. Saute for about 2 minutes more, or until vegetables begin to soften. Add white rice and combine well. Push rice and veggie mixture to one side of the pan. Crack the eggs into the other side, and begin scrambling in the empty side of the pan. Once it is mostly cooked, combine with the rice and veggie mixture. Add scallions. Cook for 1 minute more.
Enjoy!

Chicken and Peas

I have to say, the weather has been quite strange. One day, it is so warm I think we skipped spring and hit summer, and the next it is chilly and raining! I'm  not complaining- I love the rain. I get this itch when the weather is overcast and it only goes away when I bake something. Today, in celebration of the dismal weather, I made some lovely orange-scented wedding cupcakes. I wanted to make banana bread, but I didn't quite have time. When the weather is like this I also love soups and stews and cassoulets and brewing a fresh pot of coffee at 2:30.
One dish that I really like on days like this I stumbled across in one of my favorite magazines. I often forget about it, then suddenly remember it when I see some lonely frozen peas in the freezer. Its a meal that comes together quickly, with a few ingredients, and gives you time to put together a salad and throw a dessert in the oven. Its perfect for days like this because it is homey, and comforting. It is simple and frank, a bit rustic in its own way. It was also an excuse to use my new dutch oven, even though I really didn't need it for this dish.
It takes about an hour, from start to finish, but a lot of that time it is just bubbling away on the stove, giving you time to sip your coffee and play tetris. Or whatever you do with your free time. I actually used the time to pipe obscene amounts of frosting onto my orange cupcakes.

This recipe calls for chicken thighs, which I suppose could be substituted for another part of a chicken, or pork or beef for that matter. I have been faithful to the thighs. With the skin on. Not what I usually do, but this dish turns out so good I don't want to change it. It also demands peas, which could be swapped for corn, or carrots, but I like peas. Especially in this dish. They are bright and sweet, and add something lovely to the chicken and rice.

An uncommon ingredient listed here is saffron. I happen to have some, so I always put it in. I read reviews by others that said they omitted it, and I suspect that would work out fine.

So, in essence, what I am telling you is feel free to experiment, to change things around, add what you like, and take away what you don't. The basic concept is delicious. But, I would try it this way first. You might decide to stick with it.

Chicken with Peas and Rice

serves 4

1 pound chicken thighs with skin and bone

2 tablespoons unsalted butter,

1 tablespoon olive oil

1 large onion, chopped

3 garlic cloves, minced

1 cup white rice

1 cup chicken broth

3/4 cup water

1/4 teaspoon crumbled saffron threads

1 Turkish or 1/2 California bay leaf

1 cup frozen peas (not thawed)

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet. Cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. Remove from heat and stir in peas. Cover with the lid and let stand until all of liquid is absorbed, about 10 minutes. Discard bay leaf.