Saturday - August 07, 2010

Cooking for Men

I was single until I was 30. Which means I had to cook for myself. Worse, while growing up, Mom was a lousy cook. Oh, she had a dish or two, but I later found that she’d gotten them off of a can of green beans. Haute cuisine was Salisbury steaks and Minute Rice. Or Hamburger Helper. I started trying to cook while in the Cub Scouts in self-defense. By the time I was a Webelo and had earned the Arrow of Light, I was a better cook on an open fire than Mom was at home.

I believe it was my cooking that ultimately won my now-wife over. Once while we were dating, she was sick at home, with a couple of teen-aged boys. I brought over a big pot of my Chicken Cider Stew. That not only fed all three, but my stew isn’t so different from basic chicken soup, which we all know is good for what ails you.

Anyway, cooking is a hobby of mine. I just have to share this recipe I found last year at food.com (formerly Recipezaar.com)

Rice With Garlic and Pasta

1 cup jasmine rice
1/2 cup orzo pasta
2 tablespoons olive oil
3 garlic cloves, minced
salt
2 1/4 cups chicken broth

(I’m not sure why it specifies salt. I’ve occasionally salted the dish after cooking, but you don’t need it, unless it’s to help the water boil.)

1. in a medium sauce pan brown the pasta in the oil until golden brown.
2. add chicken broth bring to a boil.
3. add rice and garlic.
4. cover and cook over low heat 20 minutes.
5. remove from heat and let rest for ten minutes.
6. stir and enjoy.

Source: Rice with Garlic and Pasta

Orzo pasta is a rice-shaped pasta. I buy it a my local Meijer’s store. A Meijer’s-brand box runs about $1. Since I usually double the recipe, I can get three pots from one box.

Jasmine rice is a short-grain aromatic rice from Thailand. I highly recommend washing it before cooking. Just rinse it off 4 or 5 times to remove the excess gluten (and possible talc that Thailand sometimes uses to keep it from clumping). I find 4 or 5 rinses is enough; the rice will still be ‘sticky’ without being a soggy mass.

I’ve been experimenting with this recipe for over a year now. I double the garlic (personal preference, we love garlic). Served hot I recommend some Parmesan cheese. Fresh-grated if you keep such on hand, but the usual pre-grated stuff works also, I just find more is needed for the same taste.

Served cold, I like a few dashes of Balsamic vinegar on it. I pack it cold w/Balsamic vinegar for my lunches at work.

Hope you’ll try it. Let me know what you think. And let the chef know at the link above.

Posted by Christopher     on 08/07/2010 at 10:33 PM   
Filed Under: • Fine-Dining • Miscellaneous • Personal •  
• Comments (2) • Trackbacks(0)  Permalink •  

DISCLAIMER

THE SERVICES AND MATERIALS ON THIS WEBSITE ARE PROVIDED "AS IS" AND THE HOSTS OF THIS SITE EXPRESSLY DISCLAIMS ANY AND ALL WARRANTIES, EXPRESS OR IMPLIED, TO THE EXTENT PERMITTED BY LAW INCLUDING BUT NOT LIMITED TO WARRANTIES OF SATISFACTORY QUALITY, MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, WITH RESPECT TO THE SERVICE OR ANY MATERIALS.

Not that very many people ever read this far down, but this blog was the creation of Allan Kelly and his friend Vilmar. Vilmar moved on to his own blog some time ago, and Allan ran this place alone until his sudden and unexpected death partway through 2006. We all miss him. A lot. Even though he is gone this site will always still be more than a little bit his. We who are left to carry on the BMEWS tradition owe him a great debt of gratitude, and we hope to be able to pay that back by following his last advice to us all:

1. Keep a firm grasp of Right and Wrong
2. Stay involved with government on every level and don't let those bastards get away with a thing
3. Use every legal means to defend yourself in the event of real internal trouble, and, most importantly:
4. Keep talking to each other, whether here or elsewhere

It's been a long strange trip without you Skipper, but thanks for pointing us in the right direction and giving us a swift kick in the behind to get us going. Keep lookin' down on us, will ya? Thanks.

THE INFORMATION AND OTHER CONTENTS OF THIS WEBSITE ARE DESIGNED TO COMPLY WITH THE LAWS OF THE UNITED STATES OF AMERICA. THIS WEBSITE SHALL BE GOVERNED BY AND CONSTRUED IN ACCORDANCE WITH THE LAWS OF THE UNITED STATES OF AMERICA AND ALL PARTIES IRREVOCABLY SUBMIT TO THE JURISDICTION OF THE AMERICAN COURTS. IF ANYTHING ON THIS WEBSITE IS CONSTRUED AS BEING CONTRARY TO THE LAWS APPLICABLE IN ANY OTHER COUNTRY, THEN THIS WEBSITE IS NOT INTENDED TO BE ACCESSED BY PERSONS FROM THAT COUNTRY AND ANY PERSONS WHO ARE SUBJECT TO SUCH LAWS SHALL NOT BE ENTITLED TO USE OUR SERVICES UNLESS THEY CAN SATISFY US THAT SUCH USE WOULD BE LAWFUL.

Copyright © 2004-2015 Domain Owner