Tuesday, December 15, 2009

wee mittens

on the needles...

a bounty of wee mittens is in the works (pattern here):
What have I been up to? Another trip to Minnesota, lots of (unbloggable) gift knitting, cookie baking, and reading, both for research and for pleasure. Busy, busy. :-)
in the kitchen...

Over the years I've learned that there are a few key ingredients that nearly always ensure culinary success chez Caffeinated Yarn. Leeks, shallots, almonds, pumpkin, goat cheese, and black beans are at the top of the list. Leeks and shallots are under-appreciated in the U.S. but absolutely phenomenal. They're like onions' more sophisticated older cousins. You know, the ones who can get by with wearing dramatic hats and actually impress you when they pull out the guitar (rather than send you scrambling for your earmuffs).

Shallots are more delicate than onions, with a slightly garlic-y and sweet flavor and an immensely satisfying deliciousness.

Rice Pilaf with Shallots and Parmesan

Serves 2-3 as a side dish ~ doubling this recipe works very well

2 tsp. butter
2 T. minced shallots
1 clove garlic, minced
1/2 C. basmati rice (can sub long-grain, but basmati has more flavor and aroma)
1 C. chicken broth
1/4 C. dry white wine (or sub more broth)
2 - 3 T. grated fresh Parmesan cheese (I use something halfway decent like Grana Padano)
2 T. minced fresh parsley
dash of salt freshly ground black pepper
dash of salt

Melt butter in a small saucepan over med-high heat. Add shallots & garlic, saute 1 min. Stir in rice; saute 1 min. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 15-20 min.

Remove from heat. Stir in cheese, parsley, pepper, and salt. Bon appetit!

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