Julia Childs Puree Of Rice And Turnips With Herbs And Garlic Food

RICE WITH FRESH HERBS

Steps:

• Bring a large pot of water to a boil over high heat. Add the rice and 1 tablespoon of the salt and cook, stirring occasionally, until the rice is tender, 12 to 15 minutes. Drain through a fine-mesh sieve and rinse under cold water to stop the cooking. Shake the sieve to drain as much water as possible.
• Melt the butter in a large nonstick skillet over medium heat. Add the rice and the remaining 1/2 teaspoon salt and stir with a heatproof rubber spatula to coat all the rice with the butter. Once the rice is warmed through, about 3 minutes, transfer the rice to a serving bowl and add the herbs plus additional salt, if needed. Stir with a fork to incorporate and fluff the rice and serve warm or at room temperature.

JULIA CHILD'S PUREE OF RICE AND TURNIPS WITH HERBS AND GARLIC

Steps:

• Bring the milk to a simmer, add the rice, salt, butter, garlic and seasonings.
• Simmer stirring occasionally for 10 minutes, until the rice is partially tender.
• Stir in the turnips, adding more milk if necessary to submerge the vegetables.
• Cover and simmer for 15 minutes stirring occasionally until the turnips are tender.
• The liquid should almost be absorbed.
• Puree in a food mill or a food processor.
• Shortly before serving, reheat, stirring.
• Carefully correct seasonings.
• Stir in the butter or cream by spoonfuls.
• Turn into a hot serving dish and sprinkle with parsley.

CILANTRO AND RICE WITH SWEET PLANTAINS

Steps:

• Preheat the oven to 375 degrees F. Combine the cilantro sprigs, garlic, chicken broth and 1 1/4 teaspoons salt in a blender and puree. Transfer to a liquid measuring cup and add enough water to make 3 3/4 cups liquid.
• Heat the vegetable oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the cilantro puree and bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, about 20 minutes. Remove from the heat and let stand, covered, 10 minutes.
• Spread the plantains on a baking sheet and bake until heated through, 15 minutes. Stir the chopped cilantro into the rice. Top with the plantains.

BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD)

Steps:

• Preheat oven to 375.
• Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color.
• As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven.
• As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes).
• Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).

FRENCH CRêPE RECIPE (BASIC CRêPES)

Steps:

• Whisk together all ingredients in a bowl.
• Let batter sit in the refrigerator at least 1 hour (or overnight).
• Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
• Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
• Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
• Make Ahead: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.

HERBED WILD RICE

Steps:

• In a large saucepan over medium heat, saute the onions in butter until tender, about 5 minutes. Add rice; cook for 8-10 minutes. Add broth, sage, thyme and salt if desired. , Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 70-80 minutes or until rice is tender and liquid is absorbed.

HERB AND SCALLION RICE

Steps:

• Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.
• Heat oil in a small saucepan over high heat. Add rice, and stir to coat. Cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 teaspoon salt. Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes.
• Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

RICE WITH HERBS

Steps:

• Melt butter in a large saucepan over medium heat until golden brown for about 2 minutes, stirring occasionally. , Stir in the rice, water, bouillon and poultry seasoning. Bring to a boil. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork.