Project Food Blog 2010: Challenge #2 – The Classics

“I can’t deny the fact that you like me, right now, you like me!” Sally Field’s famous words were the first to come to mind when I found out that ‘My Baking Heart’ had moved on to Challenge #2 in Foodbuzz’ Project Food Blog 2010. Many, many thanks to those who took the time to vote for little ol’ me. I am incredibly honored! Get ready to vote again on Monday, September 27th – I’ll be reminding you, so keep an eye out! 😉

The 16th anniversary of my Uncle Ben’s untimely death is next month, and since I’ve been thinking about him quite a bit lately, I knew it was fitting to cook a few of the dishes that he was famous for. The recipes below are ones I’m definitely comfortable eating; heck, he fixed them almost every single time we visited (which was pretty often). However, before this challenge, I had never made them. Not even once. And since this second task calls for us to cook a regional dish that’s outside of our comfort zone, these were perfect.

Along with my mom and dad, I sat down to enjoy these yummy dishes. We spent an hour talking about Ben and the first time that he and my parents had met. We laughed at several different memories and discussed the things that made him such a great man. He was an incredible chef (one who rarely followed a recipe), but he was also a brilliant silversmith. Uncle Ben left this world entirely too soon, but I feel that if he were here today, he would be extremely proud of this meal.

Hot and Sour Soup, Szech’uan Style
Source: The People’s Republic of China Cookbook

3 dried mushrooms
Seasoning mixture:

• Pinch of MSG
• 3/4 tsp salt
• 3/4 tsp thin soy sauce
• 1 tbsp rice wine
• 1 tbsp Chinese red vinegar
• 1/2 tsp white pepper or 3/4 tsp Szech’uan hot bean paste

4 c chicken broth
3/4 c chicken breast, cut into shreds 2 inches long
2 tbsp canned bamboo shoots, cut into shreds 2 inches long
1 tsp water mixed with 1/2 tsp cornstarch
1/2 c cubed bean curd
1 large egg, beaten

Soak the mushrooms in warm water for 15 minutes. Drain, dry well, remove the stems and quarter the caps. Combine the ingredients for the seasoning mixture. Bring the stock to a boil in a large pot. Add the chicken and cook for about 1 minute over medium heat. Add the mushrooms and bamboo shoots. After 2 minutes, add the seasoning mixture and stir a bit. Add the cornstarch mixture and stir until the sauce is thickened. Add the bean curd and the egg. Stir several times and transfer the soup to a serving bowl. Serves 3.

~

Fried Rice
Source: Ben S. & Momma G.

2 tbsp vegetable or olive oil
1/2 c onion, chopped
1-1/2 tbsp garlic powder
2 eggs
4-5 tbsp soy sauce, or more to taste
1 c peas & carrots mix, frozen
3 c steamed rice, cooled completely

Heat oil in a large skillet on medium to medium-high heat. Cook onion and garlic powder until onions are pale, about 2 minutes. Transfer cooked onions to a bowl and set aside. Add eggs to skillet and scramble. Add onions back to skillet and cook with eggs for another minute. Add rice to skillet. Mix thoroughly with onions and eggs, then add the peas & carrots mix. Pour soy sauce over rice and stir. Add a bit more oil, if needed, and continue cooking for another 3-5 minutes, stirring occasionally. Serve warm.

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Plum Sauce
Source: Family friend, Sharon M.

1 small jar of plum jelly
1 (5 oz.) can of crushed pineapple
1-2 splashes of white vinegar
1/2 c pineapple juice
1 tbsp cornstarch

Heat all but the pineapple juice and cornstarch over low-medium heat. Stir the cornstarch into the pineapple juice, then after about 4 minutes, add to the pot to thicken. Boil until thick and clear. Serve warm on chicken.

~

Here’s to you, Uncle Ben… we miss you!!

 

Cilantro-Lime Rice

Super-yummy and easy to boot!! I could eat this, and this alone. 🙂

Cilantro-Lime Rice
Source: Everyday Food, April 2008

1 c long-grain rice (I used 1-1/2 c Basmati rice)
coarse salt
1/2 c fresh cilantro
2 tbsp fresh lime juice
1 tbsp olive oil
1 garlic clove (I used 2)

In a medium saucepan, bring 1-1/2 c water to boil. Add rice and 1/4 tsp salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic and 2 tbsp water. Blend until smooth. Stir into cooked rice and fluff with a fork.

 

Champagne Risotto

I intended to make this with AggiesGirl06’s Scallops Provencal, but because of a horrible migraine, I slept all day Sunday and didn’t get to make either one.  Tonight was leftover-night, so along with some grilled chicken breasts, I had this. 🙂

Champagne Risotto
Source: Giada de Laurentiis

4 thin slices prosciutto (omitted)
3 c reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tbsp butter, divided
1 shallot, finely chopped
3/4 c Arborio rice or medium-grain white rice
3/4 c Champagne
1/4 c freshly grated Parmesan
1/4 tsp salt
1/2 tsp freshly ground black pepper

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

 

Chicken Rice Pilaf

I had to use up some celery and onion from the fridge and found this recipe out-of-the-blue. Thanks to NinaBeth for my dinner!! 😉

Chicken Rice Pilaf
Source: NinaBeth’s Love-Sweet-Love Blog

2 cups uncooked long grain rice
1 cup chopped celery
1/2 cup chopped onion
1/4 cup butter or margarine (I used appx. 3-4 tbsp olive oil instead)
4 cups chicken broth
1 teaspoon Worchestershire sauce
1 teaspoon soy sauce
1/4 teaspoon dried oregano or basil
1 1/2 cup cooked, chopped chicken

In a skillet, saute rice, celery and onion in butter (or olive oil) until the rice is lightly browned and the vegetables are tender.
Spoon into a greased 2 qt. casserole. Combine all remaining ingredients, pour over rice mixture. Cover and bake at 325 degrees for 50 minutes or until rice is done.

Fast, easy & yummy… although, it did come out a little bland for my taste. Maybe I shouldn’t have used a low sodium chicken broth?? I’ll just have to try it again… 🙂