|
This typical
way of cooking rice in Brazil is so good it
may become the typical way of cooking rice
in your house. Feel free to doctor it up
with diced bell peppers, red pepper flakes,
or chopped leftover meat.
Brazilian Rice (Arroz Brasileiro)
1/4 cup (60 ml) olive oil
1 large onion, thinly sliced
3 cups (750 ml) raw long grain rice
3 cups (750 ml) boiling chicken stock
3 cups (750 ml) boiling water
2 medium tomatoes, peeled, seeded and
chopped, or
2/3 cup (180 ml) drained, chopped canned
tomatoes
1 tsp (5 ml) salt
In a large saucepan heat the oil over
moderate heat and cook the onions for about
five minutes, until transparent but not
brown. Add the rice and stir for two to
three minutes to coat the rice in oil. Add
the remaining ingredients and return to the
boil, stirring once or twice. Reduce the
heat to the lowest setting, cover the pan,
and simmer for 20 minutes, until all the
liquid is absorbed. Serves 8 to 10.
Reader
Wendy Hovey from beautiful downtown Big
Flats writes:
This week's theme reminded me how fond I am
of this cookbook. It has been a favorite of
mine forever. Now that I understand that
potatoes have a high glycemic index, I turn
to it even more often. Bluefish fillets with
Avocado and Saffron Rice, Madras Spicy Rice,
Potatoes and Rice (really!), Hong Kong Pork
and Lime Rice, Limone Riso, Indian Rice with
Lentils... someone stop me!
Click here for more information.
Tell us about
your favorite cookbook, kitchen tool, or gourmet
food by sending a brief review to
Review@wwrecipes.com. And please don't
forget to include the link to Amazon.com or the
ISBN or ASIN number.
Slow Cooking - 100
recipes for the slow cooker.
EXTRA! Editions contain hundreds of recipes and
are delivered in the form of large email
messages. Topics include Breakfast & Brunch,
Vegetables, Fruits, Herbs, Gifts from the
Kitchen, and many more. They're only $5 each,
and every purchase helps to support your
favorite free recipezine, so please
click here for complete details.
Thanks to
reader Sharon P. for today's helpful hint:
Recently a
reader asked a question about removing egg
shells. This works for me. As soon as my
eggs start to boil, I cover the pan and turn
off the burner. I let them sit for 10-15
minutes. I pour off the hot water and
immediately start running cold water into
the pan. While the cold water is running
into the pan cooling them down, I take each
egg and lightly crack them several times to
make the shells feel soft. I put the cracked
eggs back into the cold water. I keep the
cold water running to keep the water from
getting warm. The eggs shells should come
off easily.
If you have a
handy solution to a common kitchen problem,
please send it to
Tips@wwrecipes.com
Carla
Johnston asks: My question is about the
size of shrimp. What number per pound
are considered large shrimp? Another
question is, there are so many different
kinds of shrimp in the freezer sections,
or at the fish mongers, as well: green,
white, tiger, salad (I know these are
the tiny ones), how do we know which
ones to purchase, and for what use?
The Chef
answers: As you are aware, shrimp are
priced according to their size which is
expressed as the number of shrimp in a
pound, and as a general rule, the larger
the shrimp, the higher the price. There
is no "official" designation for the
various sizes and the following
categories will vary by region and even
by retailer, but they can be used as a
guideline: colossal (10 or fewer per
pound), jumbo (11-15), extra large
(16-20), large (21-30), medium (31-35),
small (36-45) and miniature (more than
45). Colossal and jumbo are often sold
as "prawns" in the US, even though
prawns and shrimp are two different
species. As for the various types of
shrimp, I doubt the differences in taste
and texture can be detected by even the
most sensitive palate, so let price be
your guide when choosing. Since even the
"fresh" shrimp in your supermarket have
been frozen unless you can see shrimp
boats from the store's parking lot, I
suggest you buy your shrimp frozen and
thaw them immediately before cooking for
the freshest flavor.
Send your questions on any topic, no matter how
serious or silly, to
AsktheChef@wwrecipes.com - I can't answer
them all, but I'll publish one every day whether
I know the answer or not.
Would you like the convenience of having all the
information on this page (and much more)
delivered by email and available to read at your
leisure? Then the PLUS Edition is what you want.
The Worldwide Recipes PLUS Edition is delivered
in its entirety by email every weekday, and
every edition contains:
- Everything in
this free version
- PLUS a second
new recipe by the Chef
- PLUS a Bonus
Recipe from the Worldwide Recipes Archives
- PLUS a second
Bonus Recipe from the Archives
- PLUS Quizine
Food Trivia
- PLUS Food News
- PLUS Culinary
Chronicles - Food in History
- PLUS the
Pen-Pal Forum where readers share recipes and
make friends
- PLUS free
unlimited access to the Bulletin Board
- At least 8
recipes every day - over 2,000 recipes a year!
Click here for complete details.
Like a
Beacon
by Grace Nichols
In London
every now and then
I get this craving
for my mother's food
I leave art galleries
in search of plantains
saltfish/sweet potatoes
I need this link
I need this touch
of home
swinging my bag
like a beacon
against the cold
Please address
your comments regarding "The Last Morsel" to
editor Barbara Forsythe at
TLMEditor@aol.com
For an archive of all Morsels published in
Worldwide Recipes, plus Weekend Morsels for
insatiable foodies, please visit
Barbara's web site.
Free "Nice Is Good, Spread the Word" Cards
The Members
Only Area
Conversion
and Ingredient Information
The
Chef's Favorite Cookbooks
Worldwide Recipes EXTRA! Editions
The Worldwide
Recipes Mall
"Nice Is Good" Gear
Club
Recitopia
Subscribe,
Unsubscribe, and Change of Address
|
