Archives for the 'Grains and Beans' Category
Calling this a recipe is a bit of a stretch. It’s one step away from reading “follow package directions”. The ingredients are salt, long-grain white rice, and water. Normally I cook rice by boiling salted water, then adding rice, letting it come back to a boil, then reducing the heat to low and letting [...]
My parents who spent the last two years in India, have become rice snobs. I don’t know much about rice, or think too much about it. To me it’s a side dish, serviceable, and functional, but not really worthy of notice. My parents however are attuned to the subtle differences in texture, flavour, and [...]
I messed this dish up quite badly, so badly I’m not sure it’s fair to count it. The main ingredient is 2 cups of wild rice, without further specification. I’m not a big rice eater, and I’d never cooked wild rice before. I went to the health food store and got two cups of [...]
This is The Book’s definitive and official cassoulet recipe. I wrote about the Easy Cassoulet recipe a couple of months ago, which skipped steps and cut corners, but still resulted in a very delicious dinner. This adaptation of Julia’s from Mastering the Art of French Cooking takes two days, and goes out of it’s [...]
No recipe for this one, but the proportions are the same as the Basic Polenta recipe, with butter and Parmigiano-Reggiano stirred in at the end.
I’m not really clear on why this recipe needed to be a recipe at all, it could easily have been some optional additions at the bottom of the Basic Polenta recipe. [...]
I was happy to find this recipe in The Book. I make my own version often enough because it requires no though, hardly any effort, and costs pennies per serving. I am not a great planner, and I rarely have the wherewithal to think through tomorrow’s dinner and get beans soaking the night before. [...]
This recipe uses The Book’s Basic Polenta recipe as it’s main ingredient. The basic polenta is a great no-fail staple recipe. Here it’s dressed up by stirring in some cheese, putting it under the broiler, and topping with a very simple tomato sauce.
I served this as part of a vegetarian dinner. It was nicely [...]
No recipe for this one.
Easy indeed. I’ve made both of the cassoulet recipes in the book now. This is the easy version which can be prepared in 4 hours, plus soaking time for beans. The more authentic version takes 2 days. Both were delicious, and the differences between them were pretty subtle. It’s nice to [...]
No recipe for this one.
These beans were fine, completely middle of the road fine. They’re pretty standard soaked black beans with a bit of bacon, green pepper, cider vinegar, and a bay leaf added. The effect of these added flavours was very subtle, so subtle you might not notice them at all. I tried them [...]
The linked recipe differs from The Books version in the cooking directions. The linked version would have us standing there stirring the polenta for 40 minutes, which is enough to get me to give up on polenta forever. Fortunately The Book’s version is kinder, we’re only asked to stir 1 minute out of every [...]