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Food52Port and gourmet bacon create the perfect personality for this Creole I started making shrimp Creole using the Joy of Cooking recipe from the cookbook I had received as a wedding gift in 1974. I love good shrimp Creole, and have ordered it at seaside restaurants at every opportunity. When we eat out and I order Creole I drive my husband mad by trying to guess the ingredients and cooking methods. As the years have passed, my recipe has evolved. Friends and family request Creole when we get together, and with a large family it is one of my favorites to make since it serves a crowd, and most of the work is “front end”, I add the seafood and put on some rice during cocktails, and I still have time to spend with my family and friends. Fresh herbs, good quality bacon and Port are important, as is the necessity to not be in a hurry in making the sauce. We have a fantastic seafood shop in Tallahassee, and I always have them peel and devein the shrimp for me because they do it much more quickly than I can. I have made this for a party at my daughter’s home in Montana where all I could get was a bag of frozen shrimp, and frozen whitefish. And although it was still a meal I was proud to present, it was a little watery. So for those that live in areas where fresh seafood is rare, you can use frozen seafood, but be sure to thaw and drain your fish and shrimp well before putting them in the sauce. If you want to make a richer/thicker sauce try my daughter’s method: she prepares the sauce the day before, refrigerates it overnight, and the next day lets the sauce cook for a couple of hours before the seafood is added . This recipe is a great place to start your own family Creole recipe. Run with it and be creative.Food.comThe Victoria Sandwich is the quintessential English cake, conjuring up images of old England and afternoon tea. It's always been a favourite in cake baking competitions and is even used by manufacturers to test new cookers.This is one of the recipes that I use when I make my Victoria Sandwich sponge cake - the other method is posted at the end of the recipe; the ingredients are the same but the weight ratio is slightly different. This method is the original and more traditional way of weighing your ingredients, bearing in mind that the recipe is Victorian! A true Victoria Sandwich would only contain jam, usually raspberry, but as the cake became more popular and cooks became more affluent, cream was added as a delicious addition. I was always taught that caster sugar was sprinkled on top - again, icing sugar is often used nowadays. This recipe adaptation was taken from the WI website, a wonderful organisation in Great Britain for woman of all ages, backgrounds, race or creed - remember The Calendar Girls? They were all WI members! Historical note: Anna, the Duchess of Bedford (1788-1861), one of Queen Victoria's ladies-in-waiting, is credited as the creator of tea time. She invited friends to join her for an additional afternoon meal at five o'clock in her rooms. The menu centred around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea.The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses. Queen Victoria adopted the new craze for afternoon tea time. By 1855, the Queen and her ladies were in formal dress for the Victorian tea time parties. This simple cake was one of the queen's favourites and was named in honour of the Queen as a mark of the cake's most devoted followers! (I used home made lemon curd for the cake in my photos, a tangy change from raspberry jam!)Food.comMany years ago I was visiting a friend and noticed that she added chopped fresh vegetables to her rice dish. The rice dish had a lot of eye appeal and I decided to copy her idea. She also cooked the dish in the oven. I like cooking the rice in the oven although it does take a lot of extra time. I have prepared the dish by placing everything in a microwave or by sautéing the vegetables first and then adding the rice and cooking on top of the stove. I use the microwave method when I am in a rush and do not have much time. Likewise preparing on top of the stove is quicker than doing it in the oven. However using this method requires the addition of oil (additional calories) which is not needed in the other two methods. The number of servings can be adjusted very easily to suit your needs. I usually use equal amounts of rice, carrots, celery, mushrooms and onions. I especially like this recipe because it has so many vegetables and if I am too tired to cook another side dish it is not necessary. I like to use the left over rice the next day and add sautéed bell peppers and diced canned tomatoes to make the dish a little different from the day before.Food52Ingredient List (Feel free to add your own twist): 20 Oz Glutinous Rice 2 Oz Cured Pork Belly, diced 1 Oz Chinese Sausage, diced 1 Oz Peanuts 1 Oz Dried Scallops, rehydrated and chopped 1 Oz Dried Shrimp, rehydrated and chopped 1 Oz Dried Shiitake Mushrooms, rehydrated and chopped 1 Oz Ginger 2 Oz Green Onion, chopped 1 tablespoons of oyster sauce 1 tablespoon of soy sauce 1/2 tablespoon of dark soy sauce 1 tsp sugar A dash of humor (because cooking should always be fun!) Hey my foodie friends! Welcome back to my cooking channel, where we embark on a culinary journey to excite your taste buds. Among the many videos on YouTube sharing stir-fried glutinous rice, what is the difference between this fried glutinous rice video I shared? Stir-fried glutinous rice is a classic dim sum with a long history in Chinese restaurants. Introduction Traditionally, this cooking method is time-consuming and laborious, similar to how risotto is cooked from raw to cooked. But the videos we often see on YouTube all use a simple and convenient cheat method - first cook the sticky rice and then stir fry it. However, today I devoutly follow the traditional method to share this fried glutinous rice dish, so that everyone can understand the traditional classic raw fried glutinous rice. Of course, at the end of the video, I will also share the simplest and most convenient method with 0 skills, be sure to watch the end. There are many versions of stir-fried glutinous rice recipes on the Internet, and the version we introduce today is chewy glutinous rice with juicy and delicious pork belly, Chinese sausage and surprises that will be discussed later. Glutinous Rice Processing First let's learn the tip of glutinous rice preparation before making traditional stir-fried glutinous rice. Rinse the glutinous rice well and soak it in water for 1 hour. Of course, as usual, we wash the rice three times before soaking. Note that the soaking time of glutinous rice should not be too long, 1-2 hours is the best. After soaking the glutinous rice, use this colander to drain the water. This ensures the rice is plump, happy, and ready to soak up all those delicious flavors later on. This will make it easier to fry glutinous rice. Ingredients Processing Wash the dried shrimp in clean water, and drain. Then, soak the dried shrimp in warm water, which will help them soften up faster than if they were to soak in cold water. Similarly, wash the dried shiitake mushrooms，drain, and then soak in warm water to rehydrate and soften. They should be soft and ready to cut. We'll first cut them into thin slices, then rotate go degrees to dice into small pieces. After prepare dried ingredients, we'll cut cured meats. wait! wait! I still want to remind: do not throw away the water soaking dried ingredients, because it will play an important role in the future. In Guangdong, raw fried glutinous rice is also called La Mei glutinous rice. La Mei is pickled food. Today we use two kinds of preserved meat, lap cheong（chinese sausage）and lap yuk （cured meat）. Curing meat with salt was popular in China hundreds of years ago. Although it was to preserve excess food, or to make food transportation more convenient. Now it is specially made for the unique taste of cured meat. In the eyes of Cantonese, glutinous rice without lap cheong is soulless. Chinese sausage is the main ingredient of glutinous rice. Then we started cutting the cured meat. Cured pork belly is very dense, so it's hard to cut through, even with a sharp or heavy knife. Be careful! Make sure that your non-cutting hand is grasping the meat with a claw-like grip, with fingertips tucked under so they don't get bit by a slipping knife. Cut the cured pork belly into strips, and then dice into small pieces. Make the pieces a similar size and shape to the diced mushrooms. Chop the Chinese sausage the same way: cut into strips, then diced into small pieces. If you want to learn more about Cantonese cuisine, please follow our channel. We will share Cantonese cuisine recipes and related knowledge step by step every week. Of course, if you like our video, please like and leave a message to tell us. If your friends like Cantonese cuisine like you, please share our channel and let us explore the delicacy of Cantonese cuisine together. Stir-Fried Ingredients When the ingredients are done prepare, it's time to start stir-frying everything together! Heat your wok or pan on high. When it's hot, or after about 30 seconds, add oil, and give it a swirl to coat. When the oil ripples, or after 40-50 seconds, add all ingredients. Stir-fry the ingredients on low heat for 1-2 minutes, then add minced ginger. Stir-fry for another 30 seconds, until the ingredients turn golden brown and release the aroma and oil, and then scoop everything out and onto a plate. Glutinous rice is traditionally considered to have the effect of warming the stomach. It's also a must-order for dim sum, but it's also very often made at home. We usually eat glutinous rice during the two traditional Chinese solar terms of "Major Cold" and "Minor Cold" to make our bodies feel warm. Great Cold is the last of the 24 solar terms in traditional China, and it is also the coldest day of the year. So on this day, some areas of Guangdong will have the custom of eating glutinous rice. Although the sticky rice is similar to another classic sticky rice chicken, however, Lo Mai Gai has chicken and salted eggs, and is wrapped in lotus leaves and steamed. It's a bit more labor and time - intensive than this Cantonese Sticky Rice, Lo Mai Fan, recipe. Frying Sticky Rice Now once the ingredients is done cooking, we start frying sticky rice. Drain the glutinous rice. After the ingredients are evenly stir-fried, add the glutinous rice directly, and stir to make the rice be coated with the oil released by the ingredients. Then add water 2 tablespoons at a time and stir fry over medium heat. When the water is almost dry, add more water. Repeat the process of stirring and spreading the rice 3 times, adding 2 tablespoons of water each time. After repeating 3 times, try to spread the glutinous rice in a thin layer and cook it evenly over medium heat. Cover and simmer for 3 minutes. After 3 minutes, add rice wine and 2 tablespoons of water, and simmer for another 5 minutes until the rice is fully cooked. After the rice is cooked, Stir-fry and mix everything for 2.5 minutes. Stir well and add seasoning, remembering to taste for yourself and adjust to personal taste. Finally, turn off the heat, add chopped peanuts and chives, and stir well. Stir-fried glutinous rice is not only scrumptious, but it's also a culinary adventure filled with fun and flavor. So go ahead, make it your own, add your twist, and enjoy the stir-fry shimmy in your kitchen. See you next time ! Wait! Wait! I seem to have forgotten something? correct! I would also like to introduce you to one of the simplest and most convenient 0 skills to live with glutinous rice. Let's find out together! You can use an electric rice cooker to cook the glutinous rice first, then mix the fried ingredients into the rice in the rice cooker, stir well with chopsticks and enjoy the deliciousness. Congratulations to you who watched the video here, because you have mastered two different ways to make sticky rice. Yes, this time is really over, it's really time to say goodbye, let's see you next time! Finally, remember to like, share, comment and subscribe to our channel, let's explore the deliciousness of Cantonese cuisine together. Glutinous Rice: Frequently Searched Questions｜Do You Understand Everything? Is Sticky Rice Ok For Fried Rice? Another good option for fried rice is Japanese-style sushi rice, which is a short-grain sticky rice. When used to make fried rice, it may stir-fry into clumps because it's so starchy; it will also be chewier in texture compared to the drier, crunchier texture of standard takeout fried rice. What Is The Difference Between Sticky Rice And Glutinous Rice? Hailing from southeast and east Asia, sticky rice – also referred to as glutinous rice or sweet rice – is known for its propensity to be more compact. Rice contains two types of starches: amylose and amylopectin. Should Stir Fry Rice Be Sticky? Fried rice is at its most delicious when it's fluffy and not too sticky. It should have distinct, individual grains. Here are tips to help you make fried rice that tastes as good as it does at your favorite restaurant. Should You Soak Glutinous Rice Before Cooking? Tips for Preparing Sticky rice Sticky rice can be a bit tricky for the inexperienced, here are some important things to note: If possible, soak the rice for 1-2 hours. 2 hours is technically the maximum, but if your rice is old, it maybe extra dry and need more time. Wash sticky rice until the water runs almost clear. Can You Cook Sticky Rice The Same As Regular Rice? Trust me, if you could cook it like regular rice the whole nation of Thailand wouldn't do it any other way. Sticky rice can't absorb much water, and it is not forgiving at all if you add even a bit too much - so cooking it in water willy-nilly can result in mushy rice very easily. When Do Cantonese Eat Sticky Rice? Glutinous rice is traditionally considered to have the effect of warming the stomach. It's also a must-order for dim sum, but it's also very often made at home. We usually eat glutinous rice during the two traditional Chinese solar terms of "Major Cold" and "Minor Cold" to make our bodies feel warm. Great Cold is the last of the 24 solar terms in traditional China, and it is also the coldest day of the year. So on this day, some areas of Guangdong will have the custom of eating glutinous rice.YummlyA traditional Mexican dessert, Jericalla is an elegant custard — a cross between flan and crème brûlée — that's deceptively easy to make. It is a legendary dish, but the origin is uncertain. Some believe it's a dessert that comes from the Colombian town of Jericó, others think it's from the Spanish town of Jérica. But the most elaborate and interesting story is about a Spanish nun who worked in an orphanage in Guadalajara Mexico. As the tale goes, the children she looked after were undernourished. For a restorative, the nun blended and cooked milk, eggs, and sugar to form a custard. In a kitchen mishap, she burned the custard and, unfazed, the children ate the burnt custard and liked it. Apparently, others liked it enough to cook it into everlasting fame! For Jalisco Jericalla, or La Jericalla, the custard ingredients are combined over heat and then poured into flan ramekins or individual molds, and cooked in a water bath until golden. Creamy and light in texture, the rich caramelized flavors of this Guadalajara-style custard are the perfect sweet notes to end a meal. But so you don't have any kitchen mishaps of your own, here are a few tips to get it right. ### Making Jericalla ## Classic Vanilla Vs Mexican Vanilla Mexican vanilla is different than other types of vanilla, such as Tahitian or Bourbon. The beans have a sweet flavor with a hint of spice, similar to nutmeg or clove. Mexican vanilla pods are thicker than other types and are typically darker and richer. It has a smooth, creamy flavor, with a strong, delicious fragrance. For a good vanilla extract, make sure it is actually an extract and has vanilla bean listed in the ingredients. Vanilla flavor and vanilla extract are two different things. Vanilla flavor includes propylene glycol or glycerine and is made without alcohol. ## Using A Bain-Marie A bain-marie, or baño maría in Spanish, is essentially a water bath. It's a method used to cook dishes using indirect heat. There are special bain-marie machines used in restaurants, but they can easily be MacGyvered at home. In the case of Jericalla, you would fill ramekins with the uncooked custard and place them in a shallow pan and then add water to the pan. Everything is then placed in the oven to gently cook the custard. ## Recipe Tips _Use Mexican ingredients:_ As we mentioned, if you have Mexican vanilla and cinnamon on hand, you're better off using them. However, if you don't have them and aren't up to finding them for this recipes, you can go ahead with the vanilla and cinnamon you have in your cupboard. You'll still get a delicious flavor, it will just be milder. _Understand tempering:_ When you're whisking the hot milk mixture into the egg, you are "tempering" the egg. Basically, you're very gradually pre-cooking the egg so it doesn't scramble and it will hold its texture when it's cooked a second time to set it. _Brown the top:_ To lightly burn the top of the Jericalla, raise the heat in the final few minutes, or place under the broiler for about a minute until the tops burn slightly. You can also use a crème brûlée torch if you have one. ## Variations _Spike with brandy:_ Feel free to lace your Jericalla with brandy or rum for added depth and flavor. Simply add a few spoonfuls to your Jericalla custard before baking. _Make them mini:_ Vary the sizes of your custards by using miniature molds or ramekins. _Add toppings:_ While you can easily enjoy this custard on its own, feel free to add toppings such as chopped nuts—walnuts or almonds would be delicious. You could also top it with dried fruits like raisins or pureed fruit. Adding fresh whipped cream could be a great way to top off this dish as well.Food52My go-to road trip sandwich when I visit Spain is the ubiquitous and satisfying Spanish omelet (also known as tortilla española) on a sweet baguette. It's cheap, fast, tasty, and ever so Spanish. This sandwich has trekked with me on many a train trip, plane ride, and afternoon in the park. In Spain, it usually doesn't come with the addition of allioli (the Catalonian version of aioli), and since it potentially won't travel well on longer trips, feel free to leave it off; if you like instead, lightly rub the cut side of bread with the cut side of a clove of garlic for an extra kick. For a fun flourish, add some Manchego cheese or a slice of dry Spanish ham like jamón serrano; what they lack in tradition they will make up for deliciousness. I use a method of par-cooking the potatoes in the microwave because I have zero patience for how long they take in the pan when they go in raw, and I feel like I get more consistently cooked potatoes when I par-cook them first (I use this method for homefries, too). If you have more patience than I do, feel free to skip the microwave step, and plan to cook the potatoes longer in the pan. Also, you have a lot of leeway with the amount of potato and egg you use; if you want a less dense omelet, use less potato and add more egg. The cream is optional and will give the omelet a little extra bounce. I don't go out of my way to buy cream, though, and only use it if I happen to have some in the fridge. Lastly, I finish my tortilla off in the oven, which again is not traditional, but I just find that it works more consistently for me. If you want to go the "real" route, finish the tortilla on the stovetop, sliding it out and flipping it (with the aid of a plate) a little past mid-way to cook from both the top and bottom.Food52Chicken soup of any type is the perfect salve for everything from cold, blustery weather to cheerless spirits. This chicken soup with udon noodles is one I turn to often when I want something warm and comforting without too much effort. Unlike many traditional chicken soups, this one does not rely on standard mirepoix vegetables. Instead, it leans on a Korean-style method of creating flavorful and umami-rich broth based on konbu kelp (dashima in Korean). Rather than sautéing aromatics in butter, oil, or another fat, the aromatics used here (garlic cloves, scallions, and onion) are simply thrown into the pot along with a chunk of daikon radish (mu in Korean), whole peppercorns, and of course, bone-in chicken. I recommend removing the skin for a clear-tasting stock—but be sure to fry them up for a tasty snack separately from the soup. We'll cover everything with cold water, bring to a boil, and reduce to a simmer (while occasionally skimming away scum and foam as it appears) until the chicken and daikon/mu radish are cooked, about 25 to 30 minutes. Both the chicken and mu/radish are removed and left to cool slightly before being handled, while the rest of the aromatics get strained out and discarded. The resulting broth is then seasoned with soy sauce, salt and pepper, while staying warm over low heat. After shredding the chicken (by hand is best), season the chicken with a bit of toasted sesame oil, salt and pepper. Cut the radish into bite-sized pieces. We are using my favorite frozen udon blocks in this recipe, but fresh Korean-style udon or jjajang noodles are also a great choice. The important tip to note here is to cook the noodles (specifically, we are just reheating the frozen udon blocks until they come apart) just before serving to retain the best noodle texture for the soup. The cooked udon are placed into serving bowls before being topped with ladled broth and the chicken, radish, and scallion garnitures.Food52Some of the best things in life are created out of necessity, which is exactly how this recipe was developed. This delicious arugula salad was thrown together one night when I had very few ingredients to cook with: a half-eaten bag of grapes, stale bread, and bacon chopped into lardons. The lardons came from the belly of a wild hog I trapped at my ranch. It was cured for a week, then smoked for several hours before being trimmed and sliced. A wild hog’s belly is similar to a domestic pig, but with a few differences. The cut is tougher and typically has less fat. The flavor is much more robust than domestic pigs due to its diet. This makes it rich and succulent. However, you can use domestic pig products like thick-cut bacon, slab bacon, or similar. One other thing to note is that the fat from wild hogs takes longer to render than traditional bacon. The best way to enjoy it is to cook at lower temperatures, so the meat doesn’t burn before the fat has melted. This method yields crispy perfection while leaving behind a luscious base for the vinaigrette.Food.comI learned to make this from Brahim, a Berber who guided me and my husband through the Sahara desert twice. It is not normal for men to do the cooking in Morocco but Brahim had to learn because he has to cook when he takes people into the desert and how he has learned! We never ate better than when we were in the desert. This is an authentic Moroccan way of making couscous and even though the Moroccans often buy the same boxed couscous available everywhere, they use this special method of preparation for it because they say it helps with digestion. The one difference I have seen between this and other Moroccan methods is that it does not involve washing the grains at the start. I can only assume this is because the recipe was originally made in the desert, where conservation of water is crucial. The vegetables here are a guide. Potatoes, carrots, courgettes, tomatoes and onions are always in a couscous. You may wish to vary the proportions or add things like parnsips, chickpeas and aubergines. The only rule is no garlic, according to Brahim. I admit this couscous is light on meat, but I believe you only need a bit of meat for flavour. If you are a devoted carnivore, by all means add more.
