Food and Drink Search: Starch/Tuber/Grain

Pickled Beets

Posted Sun, 05/01/2011 - 16:49 by Audrey

Yield: 5 pints

~12 medium sized beets (ideally, your beets are the same diameter as your jars)
1 cup water
1 cup white vinegar
1 cup sugar

Wash beets well. Trim roots, but leave attached to vegetable so the beet doesn't bleed too much when cooked.

Put beets in boiling water for 30-45 minutes (until they peel easily).

Peel beets. Put in cold water to cool.

While beets are cooling, mix water, vinegar, and sugar. Warm on stovetop until hot, but not boiling.

Meanwhile, warm jars and lids. Use mandolin to slice beets ~1/8-1/4" thick.

Gallo Pinto

Posted Tue, 08/25/2009 - 12:22 by Jon

Makes a lot. Halve for a more reasonable yield.

2 cups small "centroamerica" red beans.
1 small or medium onion
3 cups (700 ml) chicken broth
2 cups (350 ml) precocido / parbroiled white rice
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil 1-3 Tablespoon oil to fry the Gallo Pinto

Potato Gnocchi

Posted Tue, 08/25/2009 - 14:31 by Jon

The gnocchi are surprisingly easy (if messy) to make; and freeze well. This goes great with almost any creamy pasta sauce, but especially will with a truffle cream sauce, makes ~100 gnocchi

2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
Pinch of salt

Tah Chin (Persian Rice Casserole)

Posted Sun, 02/28/2010 - 18:00 by Audrey

When I was in high school, I dated a Persian (Iranian) guy for a few months. I don't remember much about our relationship, but I do remember his mother's cooking! After we'd been dating for while, his family invited mine over for a Friday night dinner. All I remember is a chicken/rice/currant/nut casserole that was absolutely delicious. This recipe is my attempt to recreate the dish from my memory (and with the help of several websites). It may have nothing to do with what I actually ate, but hopefully it will taste good nonetheless.

Posole

Posted Mon, 01/02/2012 - 19:51 by Jon

We modified a recipe from Bon Appetit to spice it up and re-balance this posole. Next time, we may add a hot pepper to the posole as it cooks to add some heat.

INGREDIENTS

Pork
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
Dash smoked salt
1 pound boneless pork shoulder (Boston butt)
Kosher salt and freshly ground black pepper
1/2 red onion, sliced

Posole
1/4 cup vegetable oil
1/2 red onion, chopped
3 garlic cloves, minced
2 plum tomatoes, diced

Wheat Berry, Fennel, and Pomegranate Salad

Posted Mon, 01/09/2012 - 21:34 by Audrey

I modified a Bon Appetit recipe, and it was delicious. The original recipe called for quinoa, but only having wheat berries in the pantry, I substituted. And frankly, I think the wheat berries were better because they provided more texture and toothsome-ness that quinoa would have. The only other change I made was dropping the dill. I don't particularly like it, and even though Jon does, I made it when he wasn't home!

Serves 2 as a main course or 4 as a side

Potato Latkes

Posted Tue, 08/25/2009 - 19:11 by Audrey

Audrey's family's latke recipe. Closer to hashbrowns than pancakes. Serve with applesauce and sour cream.

Mike's Potato Soup

Posted Tue, 08/25/2009 - 12:07 by Jon

From @MikeCotton

5 pounds baking potatoes
1 pound butter
1 pound applewood smoked bacon, chopped
1/2 pound medium cheddar, grated or finely diced
5 cloves garlic

1 1/2 teaspoons dried thyme
sea salt, black pepper to taste

Kitchen needs: a large pot, another pot, and a lot of large prep bowls

Prep

Wild mushroom and mozzarella risotto cakes

Posted Tue, 08/25/2009 - 11:05 by Jon

Risotto Cakes from deliciousmagazine.co.uk

From deliciousmagazine.co.uk Difficult to form, but tasty! Freezing them gives a good snack/side later on

2 tbsp butter
1 cup assorted wild or chestnut mushrooms, wiped clean and sliced
1 onion, finely chopped
1 garlic clove, crushed
1.5 cups arborio rice
1/3 cup white wine
3 cups vegetable stock, hot (approx - make more if needed)
1 tbsp fresh thyme leaves
4 oz buffalo mozzarella ball, cut into 12 pieces
4 tbsp plain flour, seasoned
3 tbsp sunflower oil

Red Wine Risotto

Posted Thu, 03/11/2010 - 22:18 by Audrey

A twist on classic risotto. Doesn't taste too red winey.

From http://www.newitalianrecipes.com/red-wine-risotto.html. Makes 3-4 side dish servings.

Ingredients:
About 3 cups of chicken broth. (Amount needed to finish the red wine risotto will vary, so have a couple of extra cups at the ready, just in case.)
1 T extra virgin olive oil
1.5 T minced shallots (or onions)
1/2 cup Italian Arborio rice
1/3 cup good quality red wine
1 T balsamic vinegar
2 cloves garlic, sliced thinly

Audrey and Jon

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