The Best Rice Pudding

Ingredients:
3 T unsalted butter, plus more for greasing pan
3/4 cup white rice
5 cups whole milk
5 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup white sugar
1 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy cream
1/2 to 3/4 cup raisins soaked in 1/4 cup of rum or cognac, optional

lazy cream, for serving

Preparing the rice pudding:
Preheat the oven to 350 degrees F. Grease a 13-inch by-9-inch by 2-inch baking pan with butter.

Using a double boiler over medium heat, cook the rice in the milk with a pinch of salt uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.

While the rice is cooking, combine the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.

Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.

Pour the mixture into the prepared baking pan. Drain and add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving. Serve with a dollop of lazy cream on top and a sprinkle of ground cinnamon.

Serves 16

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Beans And Rice

Ingredients:
1/4 cup olive oil
2 onions, finely chopped
2 green bell peppers, chopped
3 garlic cloves, chopped
4 bay leaves
1 T ground cumin
2 cups long grain white rice
4 (14-ounce) cans black beans, drained and rinsed
2 (14-ounce) cans diced tomatoes with green chiles drained
2 cups water
1/4 cup apple cider vinegar
kosher salt and freshly ground black pepper

Preparing the beans and rice:
Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.

Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

Serves 16

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Sweet Arancini

Ingredients:
4 cups water
1/2 stick (1/4 cup) unsalted butter
kosher salt
4 cups skim milk
1 3/4 cups sugar
2 vanilla beans, split and seeds scraped
2 cinnamon sticks
2 1/2 cups Arborio rice
1 cup Nutella
1/2 cup flour
1/2 cup plain dried breadcrumbs
8 cups vegetable oil
1/2 teaspoon ground cinnamon

Preparing the arancini:
In a medium saucepan, bring 3 1/2 cups water and butter to a boil; season with a pinch of salt. In a separate medium saucepan, heat the milk, 1 1/2 cups sugar, vanilla bean and seeds, cinnamon sticks over medium-low heat. When the water comes to a boil, add the rice. Cook, stirring occasionally, until most of the water has absorbed into the rice, about 15 minutes. Strain the milk mixture into the rice; cook, stirring often, until the rice is tender, 10 to 15 minutes. Spread the cooked rice on a large rimmed baking sheet to cool; refrigerate at least 2 hours and up to overnight.

Place the hazelnut spread in a pastry bag. On a wax paper-lined plate, pipe the spread into 12 (1-inch) morsels. Transfer plate to freezer; freeze until hazelnut spread is solid, about 1 hour.

Using a 1/2-cup measure, form the cool rice into balls; insert a portion of the frozen hazelnut spread into each ball. Repeat with remaining rice and hazelnut spread.

In a large bowl, whisk together 1/2 cup flour and 1/2 cup water until smooth (should be the consistency of buttermilk). Place the breadcrumbs in a shallow dish. Dip each rice ball into the batter, shaking off the excess; roll in the breadcrumbs. Repeat with the remaining rice balls.

In a Dutch oven or other large pot, heat the oil to 350 degrees F. Use a slotted spoon to lower the rice balls into the hot oil in batches of 2 to 4 arancini; don't crowd the pan. Fry the arancini, turning occasionally, until golden, 3 to 5 minutes. Place arancini on a paper towel-lined plate to drain. In a small bowl, stir together the remaining 1/4 cup sugar with 1 teaspoon ground cinnamon. Roll warm arancini in cinnamon sugar.

Makes 1 dozen

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Baked Chicken And Wild Rice

Ingredients
6 T unsalted butter, plus more for casserole dish
5 cups water
1 sprig fresh thyme
1 bay leaf 2 T salt
2 boneless, skinless chicken breasts
1 1/3 cups wild rice
6 T dark brown sugar
1 cup cranberries, fresh or frozen
2 T chopped fresh rosemary leaves
1/4 cup bread crumbs
salt and freshly ground black pepper
5 ounces button mushrooms, quartered, (about 2 cups)
1 small onion, chopped
2 1/2 cups heavy cream
1/2 teaspoon ground cinnamon
2 cups shredded Gruyere cheese

Preparing the chicken and rice:
Preheat the oven to 375 degrees F. Butter a 9-inch by 13-inch casserole dish.

In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2-inch cubes and reserve.

Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes. Drain the excess water, transfer the rice to a bowl and set aside.

In a small pot, over medium heat, add 2 tablespoons of butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. In a large straight-sided saute pan over medium-high heat, melt 2 tablespoons butter. Add the mushrooms, onions, and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the heavy cream and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Add the rice and chicken to the pot and stir to combine. Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish. Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes.

Serves 8

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Fried Harvey

This simple fare (delicious, hearty and addictive) was a special offered at a former Denny's restaurant (the chain) in Venice, California, that had been taken over by a hippies in the 1970s.

Ingredients:
1/2 cup diced onion
1 cup diced zucchini or other squash
2 cups spinach
1/2 cup diced green bell pepper
1/2 cup diced red, orange or yellow bell pepper
1/4 cup diced celery
2 T vegetable oil
2 to 4 cups cooked rice
1 raw egg, slightly beaten
1/2 cup toasted cashews or almonds
1 cup grated cheddar cheese
1/4 cup scallions, thinly sliced, green part only

Optional: Soy sauce, sliced mushrooms, diced carrots, chopped broccoli, or oter vegetables

Preparing the Fried Harvey:
Sauté onion, zucchini, spinach, peppers and celery lightly in oil.

In a separate pan, heat vegetable oil and add cooked rice. Scramble egg into rice and add vegetables. If using soy sauce, add now and mix. Add the nuts and cheese over the top. Cover for a few minutes on low heat until cheese melts. Sprinkle sliced scallions over the top.

Serves 4

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Arborio Rice Pudding

Ingredients:
1 cup water
pinch salt
1/2 T butter
1/2 cup Arborio rice
2 cups whole milk
4 T sugar
1 teaspoon vanilla extract or scrape out the seeds from on vanilla bean
a few dashes ground cinnamon
whipped cream, for serving

Preparing the pudding:
Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.

Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, anywhere from 15 to 45 or so minutes, depending on your stove.

Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dusting of cinnamon.

Serves 4

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TF's Rice Pudding

Ingredients:
3 cups white rice, cooked
3 cups milk
2/3 cup sugar
2 T butter
1/2 cup raisins
1 teaspoon vanilla extract
zest of 1 lemon, grated
1 teaspoon cinnamon, divided

Preparing the rice pudding:
Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. Serve chilled or at room temperature.

Serves 4 to 6

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Grilled Wild Mushroom Risotto

Ingredients:
6 1/3 cups chicken stock
handful dried porcini mushrooms
extra virgin olive oil
1 small onion, peeled and finely chopped
2 sticks celery, trimmed and finely chopped
14 ounces risotto rice
2/3 cup vermouth or white wine
sea salt and freshly ground black pepper
4 large handsful of wild mushrooms (chanterelles, shiitake, black trumpet or oyster), cleaned and sliced
a few sprigs of fresh chervil, tarragon or parsley, leaves picked and chopped
1 lemon, juiced
2 T unsalted butter
2 handsful freshly grated parmesan, plus extra for serving
Extra-virgin olive oil

Preparing the risotto:
Heat stock in a saucepan and keep it on a low simmer.

Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they've softened. Fish them out of the stock and chop them, reserving the soaking liquid.

In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry without coloring for at least 10 minutes, then turn the heat up and add the rice and stir. Stir in the vermouth or wine and keep stirring until the liquid has cooked into the rice.

Pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlesful of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next. Continue adding stock until the rice is soft but with a slight bite, about 30 minutes.

On a griddle or a grill, grill the wild mushrooms until soft. Don't crowd the mushrooms - grill them in batches. Remove to a bowl and add the chopped herbs, a pinch of salt and the lemon juice.

Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the parmesan. It should be creamy in texture, but should spread slightly out on a plate; add a bit more stock if necessary. Put a lid on and leave the risotto to relax for about 3 minutes.

Taste, for seasoning or Parmesan. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated parmesan and a drizzle of extra virgin olive oil.

Serves 4 to 6

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Lobster Risotto

Scallops, sauteed, can be substituted for the lobster.

Ingredients:
1 pound (about 2 medium) frozen lobster tails, thawed
4 1/2 cups reduced-sodium chicken stock
4 T butter, at room temperature
1 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup brandy
1/2 cup grated parmesan
1/4 cup chopped fresh chives
kosher salt and freshly ground black pepper

Preparing the risotto:
Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.

Serves 4

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Healthier Fried Rice

Ingredients:
1 T plus 1 teaspoon canola oil, divided
2 large cloves garlic, minced
4 scallions, greens included, rinsed, trimmed and thinly sliced
1 T minced ginger
4 cups leftover cooked brown rice
3/4 cup finely diced red pepper
3/4 cup cooked, shelled edamame
1/2 cup fresh or frozen, thawed, corn
6 ounces firm tofu, cut into 1/4-inch cubes
2 eggs, beaten
3 T low-sodium soy sauce

Preparing the fried rice:
Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

Serves 4

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Rice Pilaf

Ingredients:
2 T vegetable oil
1 large onion, finely chopped
2 cloves
3 cardamom pods, bruised
1 cinnamon stick, broken into 3
1/2 teaspoon cumin seeds
2 1/2 cups basmati rice
4 cups chicken stock
1/2 cup sliced almonds, toasted, for garnish
2 to 3 T chopped fresh cilantro leaves, for garnish

Optional: 1/2 teaspoon nigella seeds

Preparing the rice pilaf:
Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.

Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.

Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. Leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when ready for serving, scattering the toasted sliced almonds and cilantro on top.

Serves 8

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Rice & Beans, Indian-style [Mujaddara]

Ingredients:
3/4 cups Puy lentils, French lentils, the tiny dark brown ones
1 teaspoon salt, divided
1 cup jasmine rice
2 T butter
3 T olive oil
6 cups onions (about 3 medium onions), halved and thinly sliced

* * * * * *

Ingredients for the yogurt:
1/2 cup Greek yogurt
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground cumin
1/2 teaspoon freshly ground coriander
1/2 teaspoon spicy paprika or aleppo pepper
3 T chopped fresh mint
zest and juice of half a lemon
1/4 teaspoon salt

Preparing the yogurt:
Mix all ingredients together in a small bowl.

* * * * * * *

Preparing the rice and beans:
Preheat the oven to 400 degrees F.

Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside. Rinse pot.

Add rice, the remaining 1/2 teaspoon salt and 1 1/2 cups water to the pot, set over medium heat, and bring to a boil. When water begins to boil, cover pot, transfer to oven, and cook for 17 minutes until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside.

While rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil.

After 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.

Combine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to marry the flavors together. Taste, and add more onions if desired. Serve hot with a dollop of yogurt over the top

Serves 4

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Lobster Risotto

Ingredients:
1 pound (about 2 medium) frozen lobster tails, thawed
4 1/2 cups reduced-sodium chicken stock
4 T butter, at room temperature
1 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup brandy
1/2 cup grated Parmesan
1/4 cup chopped fresh chives
kosher salt and freshly ground black pepper

Preparing the risotto:
Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.

Serves 4

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Sweet And Sour Pork Over Choi Sum Salad

Ingredients for coating:
3 T roasted whole soya beans (soy) or dry-roasted peanuts
1 teaspoon crushed dried chiles
freshly cracked white pepper

* * * * * *

Ingredients for sweet and sour sauce:
4 ounces pineapple juice
4 ounces canned pineapple
3 T fresh lime juice

* * * * * *

Ingredients for pork:
2 pork loin steaks (chops), trimmed of fat
2 T groundnut oil (peanut)
light soy sauce
splash of rice wine or dry sherry
freshly cracked white pepper

* * * * * *

Ingredients for choi sum and mixed vegetable salad:
7 ounces Choi Sum leaves (flowering Chinese cabbage) or baby bok choy, washed, trimmed and sliced
4 ounces sugar snap peas, washed
2 large carrots, julienned
1 red bell pepper, sliced
1 yellow bell pepper, sliced
8 ounces canned pineapple, sliced
2 spring onions (green), finely sliced

* * * * * * *

Ingredients for pineapple dressing:
2 to 3 T groundnut (peanut) or olive oil
7 T pineapple juice
2 T light soy sauce
1 T rice vinegar or cider vinegar
pinch freshly cracked black pepper

* * * * * *

cooked rice

Preparing the choi sum:
Toss the choi sum leaves, sugar snap peas, carrots, red bell pepper, yellow bell pepper, pineapple, and spring onions together in a large serving bowl.

* * * * * * *

Preparing the dressing:
Mix the groundnut oil, pineapple juice, light soy sauce, rice vinegar, and black pepper in a small bowl, and stir well. Then, pour the dressing mixture over the salad just before serving. Toss well, and serve immediately.

* * * * * * *

Preparing the coating:
Add the soya beans, dried chiles, and white pepper to a food processor and pulse until coarsely ground. Transfer the mixture to a shallow bowl.

* * * * * *

Preparing the sauce:
Put the pineapple juice, pineapple, and lime juice into a blender, and blend to a paste.

* * * * * *

Preparing the pork:
Using a meat mallet or rolling pin, bash the pork steaks until they are half their thickness. Press the pork steaks into the spice mix, pressing down so that the mixture sticks to the meat, turn and coat the other side.

Heat a wok or pan over a high heat, and add the groundnut oil. Add the pork steaks to the hot oil, and cook for 2 minutes, or until browned. Turn them over and cook the other side for 2 minutes, or until they are fully cooked. Remove the pork steaks from the wok, and set them aside in a warm place.

Pour the sweet and sour sauce into the wok, and cook for 1 to 2 minutes, or until the sauce has reduced and thickened naturally. Season further, if required, with light soy sauce, rice wine and pepper.

Serve the sauce poured over the chops with a side of rice and choi sum salad.

Serves 2

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Basmati Rice

Ingredients:
1 T unsalted butter or olive oil
1 yellow onion, chopped
1 cup long grain basmati rice
1 3/4 cups water
1 1/2 teaspoons kosher salt
1/4 cup sliced scallions
1 T minced fresh parsley

Preparing the rice:
Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork.

Serves 4

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TF's Shrimp Fried Rice

Ingredients
6 T peanut oil
2 shallots, thinly sliced
1 (2-inch) piece ginger, peeled and grated
1/2 small head napa cabbage, core removed and finely sliced
salt
2 cloves garlic, minced
1/2 pound medium shrimp, peeled and deveined
3 large eggs, lightly beaten
4 cups cooked long-grain white rice
1/2 cup frozen peas, thawed in warm water
3 T soy sauce
1/4 bunch scallions, sliced, for garnish
1/2 cup chopped peanuts, for garnish

Preparing the shrimp fried rice:
Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. When hot, add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.

Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

Serves 4

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Paella

Ingredients:
6 cups chicken stock
1/2 teaspoon saffron threads
1 small yellow onion, peeled
3 pounds chicken pieces
salt
4 T extra virgin olive oil
1 pound chorizo, cut into 1/2-inch slices
1/3 pound cured ham, diced
1 medium yellow onion, chopped
6 cloves garlic, minced
3 whole canned pimento or roasted peppers, diced
1 pound medium shrimp, shelled, deveined
2 1/2 cups short grain Paella rice from Valencia, Spain
5 T chopped fresh flatleaf parsley
2 bay leaves, crumbled
1/2 cup dry white wine, Sauvignon blanc
1 T lemon juice
1/2 pound shelled fresh or frozen peas
24 Manila clams, washed
24 mussels, washed

Garnish with lemon wedges and chopped parsley

Preparing the paella:
Heat the stock with the saffron and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure approximately 5 1/2 cups stock.

Cut the chicken into small serving pieces, the breast into 4 parts, the thigh into 2 parts, the wings discarded, the end removed from the drumstick. Dry the chicken pieces and salt lightly. In a paella pan with about a 15-inch base, heat the oil. Add the chicken pieces and cook, turning occasionally until golden on all sides, 10 to 12 minutes. Remove from the pan and keep warm.

Add the chorizo and ham to the pan and cook, stirring occasionally, 10 minutes. Add the onions, garlic and pimentos and cook, stirring occasionally until the onions are soft, 7 minutes. Add the shrimp to the pan and cook about 3 minutes. Remove the shrimp and add to the chicken. Add the rice to the pan and stir to coat it well with the oil. Add the parsley and bay leaves.

Preheat an oven to 325 degrees F. Bring the chicken stock to a boil and add to the pan along with the wine, lemon juice, peas and salt to taste. Simmer 10 minutes. Bury the shrimp, chicken, clams and mussels in the rice. Bake uncovered until the clams and mussels are open, 20 minutes. Remove from the oven, cover and let stand for 10 minutes.

Before serving, sprinkle chopped parsley over the top and serve with lemon wedges.

Serves 8 to 10

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Red Beans And Rice

Ingredients:
1 pound dried red beans, picked over to remove small rocks and other types of beans
4 or 5 large celery stalks, cut in fine dice
1 large or 2 medium green bell peppers, cut in fine dice
1 large or 2 medium white or yellow onions, peeled and diced
2 or 3 dried bay leaves
1 teaspoons garlic powder
1 teaspoons onion powder
1 teaspoon dried thyme (not ground)
1 teaspoon dried oregano (not ground)
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground or crushed white pepper
1/4 teaspoon ground cayenne pepper
2 teaspoons Tabasco sauce, plus more to serve
kosher salt

2 cups uncooked long-grain white rice


Variation: Add 1 or 2 smoked ham hocks along with the celery and other ingredients. When the beans are almost tender, remove the ham hocks, cool until easy to handles, pull the meat from the bones and return to the pot.

Preparing the red beans and rice:

Put the beans in a large container, add water to two inches above the beans and soak for 8 hours or overnight. Drain, rinse and set aside.

Put the celery, bell peppers, onion, garlic and onion powder, thyme, oregano, peppers and the 2 teaspoons of Tabasco sauce in a large saucepan or kettle, add 2 quarts (8 cups) of water, set over high heat, bring to a boil, reduce the heat and simmer for about half an hour. Skim off the foam and impurities that rise to the surface.

Add the beans and 2 teaspoons of kosher salt and continue cooking until the the beans begin to fall apart, about one to one-and-one-half hours, skimming off foam as needed. Stir frequently and add water as necessary to keep the mixture from becoming too thick; do not let the beans burn. When the beans are almost tender, cook the rice according to the package directions.

When the beans are done, remove from the heat. Taste and correct for salt.

To serve, place a generous scoop of rice in the center of individual serving plates and ladle the beans over the rice. Serve with Tabasco sauce on the side.

Serves 6 to 8

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Channa Dal With Rice, Yoghurt And Chutney

Ingredients:
1 cup yellow split peas
1 yellow onion, minced
3 T peanut oil or mild olive oil
4 garlic cloves, peeled and minced
1-inch piece of fresh ginger, peeled and grated
1 teaspoon brown mustard seed
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cayenne pepper
kosher salt and freshly ground black pepper

3 cups cooked basmati rice

1 cup plain whole milk yogurt, such as Bellwether Farms, Strauss or Pavel's

chutney of choice

1/4 cup fresh cilantro leaves, chopped

Preparing the dal:
Pick through the split peas or lentils and discard any stones or darkened legumes. Put the peas or lentils in a heavy saucepan, add 6 cups of water and bring to a boil. Lower the heat, cook for about 5 minutes and then skim off any foam that rises to the surface.

Meanwhile, heat the oil in a small saute pan, add the onion and saute until it is very soft and fragrant, about 15 minutes. Add the garlic, saute 2 minutes more and stir in the ginger, mustard seed, turmeric, nutmeg, cumin, cardamom, and cayenne pepper. Cook for 1 minute, season with salt and pepper and add the mixture to the dal. Stir and cook gently until the peas fall apart, from 40 to 60 minutes, depending on their age. They will continue to absorb water (even after they cook) and you may need to add more water.

Taste the dal and correct for salt and pepper.

Divide the rice among warm soup bowls, ladle the dal over the rice. Serve immediately, with the yogurt, chutney and cilantro alongside.

Serves 4 to 6

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Beef and Broccoli Stir Fry

Ingredients:
2 cups broccoli florets
1/2 cup vegetable oil
1 pound boneless, lean beef, cut into strips
3 cloves garlic, chopped
1 T chopped fresh ginger
1/2 cup chopped scallions
1 red bell pepper, julienned
1/2 cup very thinly sliced carrots
1 1/2 cups sliced mushrooms
1 cup drained bamboo shoots
3 T oyster sauce or black bean sauce
2 teaspoons soy sauce, or more to taste

white rice

Preparing the beef and broccoli saute:
Bring a pot of water to a boil, add broccoli and cook for 2 minutes. Drain broccoli, plunge into ice water to stop cooking and set aside.

Bring a wok to medium-high heat. Add the oil to the wok and heat until the oil begins to shimmer. Add the beef strips and stir fry until the beef changes color, about 1 minute. Remove the beef with a slotted spoon. Pour off all but 2 tablespoons of oil.

Add the garlic and ginger to the wok and stir fry for 1 minute. Add the broccoli, scallions, bell pepper, and carrots and stir fry for 1 minute. Add the mushrooms and bamboo shoots and stir fry for 1 minute. Return the beef to the wok and add the oyster or black bean sauce and soy sauce. Stir fry for 1 minute, or until the beef is cooked through, and serve over white rice.

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