Noodles /Pasta/Potatoes/Grains
/ Dumplings and Flatbreads
“Steamed” Jasmine Rice
Well sort of…………. it is actually boiled until the water
absorbs into the grains of rice.
Mistakenly most restaurants refer to this as “steamed” rice; the water
and rice are combined and boiled. There
are times that rice is actually steamed over boiling water – for instance in Thailand
a long grain sticky rice is soaked and steamed over
water in a conical baskeTbsp. There is also literally boiled rice- some
Indian cooks will boil large vats of water and then rain in long grain rice,
cook it done and then drain them – similar to how Italians cook pasta!
Yield: 6-8 servings
Jasmine
rice 2
½ cup
Water 2
¾ cup
1. Rinse
rice well. Use your hands to gently move
rice under several changes of water.
Drain the rice well. Transfer to
saucepan with tight fitting lid.
2. Uncovered,
bring rice to a boil – give one quick stir.
3. Cover
rice and lower to simmer for 20 minutes.
4. Remove
pan from heat (do not uncover!) and rest covered for 10 minutes.
5. Fluff
gently with fork or wooden spoon.
Chile
Whipped Sweet
Potatoes
Yield: 6 Servings
2 large Sweet Potatoes - Peeled and cut into 1 inch
pieces
1 small Russet Potato - Peeled and cut into 1 inch
pieces
1/2 cup Pure Maple Syrup
1 Tbl. Kosher Salt
1 tsp. Cayenne Pepper Powder
1 Tbl. Mild - Pure Chile
Powder
4 oz. (1 stick) Unsalted Butter - Room temperature (8 Tbl.)
1. Place
the potatoes in saucepan, cover with cold water and bring to boil over high heaTbsp. Reduce heat
and simmer for 15 minutes or until tender .
Note: To check for doneness, pierce
potato with small pearing knife, when knife is
removed, potato should fall easily from knife.
2. Drain
potatoes very well, transfer too food processor. Add maple syrup, salt, cayenne pepper and chile powder.
3. Process
for no more than one minute while adding butter one tablespoon at a time.
4. Serve
immediately or transfer to covered ovenproof dish and keep warm in 200°
oven.
