Jasmine Rice Timbales With Black And White Sesame Seeds Food

JASMINE RICE

Steps:

• Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat.
• Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid.
• Remove the lid and fluff the rice gently with a fork or rice paddle. Serve warm.

JASMINE RICE TIMBALES WITH BLACK AND WHITE SESAME SEEDS

Steps:

• Combine rice, 1 T butter, 1 tsp sesame oil, 2-1/2 cups water and 1/4 tsp salt in large saucepan. Bring to boil -- reduce heat to low. Cover and simmer for 15 minutes.
• Lightly coat small ramekin dishes with remaining sesame oil. Set aside.
• Add remaining 1 T butter, chives and sesame seeds to rice. Fluff with fork. Cover and let stnd 5 minutes,
• Pack rice tightly into prepared dishes. Turn timbales out onto plates and serve.

JASMINE RICE TIMBALES WITH BLACK AND WHITE SESAME SEEDS

Steps:

• Combine rice, 1 tablespoon butter, 1 teaspoon sesame oil, 2 1/2 cups water and 1/4 teaspoon salt in large saucepan. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender, stirring once, about 15 minutes.
• Add remaining 1 tablespoon butter, chives and sesame seeds to rice. Fluff with fork. Cover and let stand 5 minutes. Fluff rice again. Season to taste with salt and pepper.
• Brush six 3/4-cup soufflé dishes or custard cups with remaining 2 teaspoons sesame oil. Divide rice among dishes. Pack rice tightly into dishes. Turn timbales out onto plates and serve.

BROCCOLI WITH SESAME SEEDS

Steps:

• Toast sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes.
• Set aside 1 tbs toasted sesame seeds.
• Place remaining sesame seeds in a spice grinder.
• Add salt and 1/2 tsp crushed red pepper; grind coarsely.
• Set sesame-red pepper mixture aside.
• Steam broccoli until crisp-tender, about 7 minutes.
• Transfer to large bowl.
• Add oil, 1 tbs reserved sesame seeds, remaining 1/4 tsp crushed red pepper and 2 tsp sesame-red pepper mixture; toss to combine.
• Serve, passing remaining sesame-red pepper mixture separately.

BROWN RICE WITH SESAME SEEDS

Steps:

• Saute rice in butter just until translucent and very lightly browned.
• Add onion and sesame seeds, and continue browning until onion is translucent, stirring frequently to prevent onion from burning.
• Drain any excess butter or olive oil.
• Add stock or water carefully to prevent steam burns; it WILL blow steam!
• Adjust heat for a slow simmer, cover, and cook about 45-50 minutes, stirring gently every 15 minutes.
• If all liquid is not absorbed, remove cover and continue cooking for up to another 15 minutes.
• Fluff with a fork before serving.

GINGER CARROTS AND BROCCOLI WITH SESAME SEEDS

Steps:

• In a medium saucepan of boiling water, simmer carrots, partially covered, for 5 minutes.
• Add broccoli and continue cooking 3 minutes or until veggies are tender.
• Drain well.
• Meanwhile, in a large frypan, melt margarine over medium heat.
• Saute celery, red pepper, sesame seeds and ginger, 3 minutes or until tender.
• Add carrots and broccoli to frypan and stir fry until heated through.
• Season with salt and pepper.

GROUND BEEF WITH HOISIN

Steps:

• Combine orange juice& cornstarch and set aside.
• Saute meat over medium high heat until cooked.
• Drain off excess fat, remove and set aside.
• Add sesame oil to skillet, stir fry ginger, garlic and orange peel briefly.
• Add green onion and stir fry 1 minute.
• Return meat to skillet, add hoisin and stir until blended.
• Add orange juice mixture and stir until thickened (about 1 minute).
• Can serve over rice or couscous or"fusion" it as I do.

RICE TIMBALE (LIKE BAKED ARANCINI)

Steps:

• Oil a 5-pint casserole dish (such as a Corningware souffle dish) 8-10 inches in diameter and coat lightly with dry breadcrumbs. This will serve as your timbale mold. Put aside.
• For the meatballs, combine the beef, soft breadcrumbs, 2 1/2 tablespoons parmesan, parsley, 1 egg, salt and pepper in a bowl (add a minced clove of garlic, if desired). Mix thoroughly to achieve a medium-soft consistency. Add a second egg if the mixture is too dry.
• Form meatballs the size of a large cherry and fry in 2 tablespoons of oil until lightly brown (alternatively, bake in the oven at 350°F for 15 minutes).
• Simmer 1 1/4 cups of the sauce in a pot, drop in the meatballs, and simmer for 15 minutes. Set aside.
• For the pea filling, heat 1 tablespoon of the oil in a pan and add the bacon, the peas, a pinch of salt, and 1/4 cup water. Simmer for 15 minutes.
• Add the sausage meat and simmer, stirring occasionally, for about 10 minutes, until the sausage changes color.
• Stir in the chicken livers and the wine. Simmer for 5 minutes. Taste for salt and set aside.
• For the rice mixture and assembly, preheat the oven to 375°F Bring the beef stock and 1/2 cup of the spaghetti sauce to a boil in an ovenproof casserole, stir in the rice, cover and bake for 10 minutes.
• When it comes out of the oven the rice will be underdone and very moist. Stir in 3/4 cup parmesan, 2 well-beaten eggs, and some freshly-ground pepper. Mix thoroughly.
• Spoon 3/4 of the rice mixture into the prepared timbale mold, pressing firmly against the sides and bottom, leaving a hollow in the center.
• Cover the bottom of the hollow with half the mozzarella, then half the ham. Add the pea mixture, then the meatballs with their sauce, the mushrooms (here you could use sauteed cultivated mushrooms; it is more authentically Italian to use dried porcini mushrooms), and finally the remaining mozzarella and ham.
• Cover with the remaining rice, sprinkle the top with dry breadcrumbs and dot with butter.
• Bake in the oven at 375°F for one hour or until a golden crust forms. Remove from oven and let settle for 10 minutes, then unmold on a serving platter. Serve immediately.

CHICKEN PATTIES WITH GINGER AND SESAME SEEDS

Steps:

• Cut the scallions crosswise into thin rounds, including some of the green. Peel and mince the garlic and finely grate the ginger.
• Put the chicken in a bowl and mix with the scallion, garlic, ginger, sesame seeds, sesame oil, soy sauce, pepper, and chili powder.
• Shape the mixture into 6 patties.
• Lightly oil a non-stick frying pan and cook until done, turning once. Recipe states these can also be grilled.
• Serve with Korean dipping sauce.
• NOTE: My patties were a bit soft so I did add a small amount of bread crumbs to help them hold their shape.

SNOW PEAS WITH SESAME SEEDS

Steps:

• Pour the water into a saucepan.
• Bring to a boil and add the snow peas to the pan.
• Blanch them for 1 minute and drain.
• Melt the butter in a nonstick frying pan.
• Add the sesame seeds and brown them lightly.
• Add the snow peas, shallots, and pepper.
• Saute for 1 minute and serve.

ZHIR MA BAO (BLACK SESAME FILLING FOR BUNS)

Steps:

• Toast sesame seeds very lightly (be careful, black sesame becomes very bitter if overtoasted.).
• Add 1/4 cup sugar to the boiling water, dissolve.
• Combine 1/4 cup remaining sugar, sesame seeds, and 1 tbs peanut oil in a blender or masher.
• Process or crush to desired fineness - it can be anything from a gritty paste to a smooth filling.
• Add the hot water and remaining 1/4 cup of sugar and the remaining 1 tbs oil during the grinding process to adjust sweetness, consistency, and smoothness to taste.
• NOTE: This recipe should yield a very sesame-flavored, gritty paste after 5 - 10 minutes of start-stop processing without any extras.