Stems and Seeds

Stems and Seeds, Stems and Seeds

Hippy food has long been a bastion of vegetarian eats for many reasons. Some political, some personal but in all honesty mostly because it is cheap and often utilizes every last morsel sharing some of the same philosophy as head to tail eating, ironic?, well, yes. Never mind the reasons though because that doesn’t mean it doesn’t taste great and utilizing every part means new tastes and textures from veggies you have long grown tired of.

There is nothing better than to take a bite of something and not only have it taste good but when it feels good, or nutritious, as you eat it it is all the better. Having said it time and time again there are certain dishes that hit that button and, man, there is no better eating. This salad hits that button.

So get out your tie dies and put on your birks, crank up the Dead and get in touch with your inner vegetarian, oh, and make extra because the nice thing about this salad is it is no worse for the wear the next day.

The soy ginger vinaigrette in this recipe was adapted from Jean-Georges Vongericthen’s Simple Cuisine. Learn this recipe you because will find yourself using it on everything. It is a genius recipe.

Makes 4 servings

For the vinaigrette:

2 1/2 tablespoons soy sauce

2 tablespoons lemon juice

1 teaspoon ginger, finely minced

1/3 cup canola or unflavored oil

1/3 cup extra virgin olive oil

kosher salt and fresh ground pepper

1 1/2 tablespoons water

Put all the ingredients into a pint mason jar and screw the lid on tightly. Shake the hell out of it. Set the dressing aside.

For the salad:

1 to  1 1/2 cups blanched broccoli stems, 1/4 inch dice

1/2 cup carrots, grated

3 cups cooked brown rice

1/4 cup sesame seeds

1 1/2 tablespoon chives, minced

soy ginger vinaigrette

kosher salt and fresh ground pepper

1. Place all the ingredients, except the dressing in a large bowl and toss to combine. Add 1/3 of a cup of the dressing and combine everything. Taste, adjust the salt and pepper and add more dressing if you like.

Peas and Rice with Crispy Shallots

Rice and Peas with Crispy Shallots

I never feel like people like to cook rice unless of course they are from a country or region where it is a staple.  I will say it took me a while to get the hang of it.  Even after culinary school, because I didn’t cook rice often, it was a struggle.  It seemed like it would either be a gooey mess, or dry and not cooked all the way through.  Some recipes seemed to work one time and the next they failed.

It wasn’t until I started to look for a rhyme and reason that it started to get better for me.  I stopped buying different brands, types and kinds of rice for regular use and narrowed my selection down to two.  I use medium grain brown rice from Lundberg farms in California and a kapika short grain white rice from Japan.  For other dishes such as risottos or paella I use carnaroli.

For those not familiar with kapika it is a process where by the rice is polished using the grains themselves to remove the outer husk which also allows for greater water absorption.  What I like about the kapika process is you do not need to rinse the rice before it is cooked and it has a stickiness to it that allows you to be able to eat it with chopsticks if you choose.  Still there is more to kapika then just chopstick usability, there is the chew.  It has, for me, the perfect chew it is tender with a spring.

I cook brown rice using a method that is wildly different from how I cook any other rice.  I always parboil it in large quantities of lightly salted water, drain it and cool it much like you might pasta.  They I use it in applications like fried rice, casseroles and pilafs.

I usually by larger quantities of white rice then brown.  I love brown rice but brown rice can go rancid if left sitting around or because of lower turnover in the store, the rice is already old and needs to be used up before it goes south.  It has an acrid smell to it when it is old.  White rice like white flour has a longer shelf life.

Obviously brown rice is better for you because it is a whole grain but I am certain white rice is more soothing to my stomach.

For this recipe I could simply enjoy sitting at the table and eating it all on its own.  I need no other dish alongside it but if it is going to be a side dish roast chicken is a real good choice as is rabbit.

My absolute favorite condiment for this dish is the gelatinous stock (not the chicken fat) that forms on the bottom of the roast chicken pan.  If you have it available stir some of it in to the rice after it has cooked but before serving.

Serves 4 to 6

2 cups kapika rice

2 3/4 cup vegetable broth

1 cup peas, fresh or frozen

1/2 cup shallots, sliced into very thin rounds and separated

peanut or safflower oil

2 teaspoons fresh chives, minced

2 teaspoons parsley, minced

1. Place the rice into a 3 1/2 quart enameled Dutch oven with a heavy lid.  Add the vegetable stock and a pinch of salt.  Bring the broth to a boil over high heat.  Immediately turn down the heat to simmer and put the lid onto the pot (I weight the lid with a two pound weight but that is up to you).  Set a timer for 20 minutes.

2. While the timer is running place a 2 quart sauce pan over medium high heat.  Add a 1/2 inch worth of oil to the pan.  Once the oil is to temperature, you can test this by dropping in a shallot ring it should drop to the bottom then come back to the top all in slow motion, add the shallots.  It won’t take long for them to brown so don’t leave the stove.  Once they are brown remove them from the pan with a metal slotted spoon to a paper towel lined plate and season them with salt and pepper.  Set aside.

3. When the rice timer goes of quickly lift the lid and add the peas.  Don’t stir them just leave them on top to steam.  Cover the pot and set the time for 10 minutes.

4. At the end of ten minutes remove the lid to the pot and with a fork fluff the rice which will also stir in the peas.  Bowl up the rice, sprinkle on the herbs and finish it with the shallot garnish.  Serve.