Thai Saffron Rice

Was bringing rice to a friend's house and he was making salmon, so the fish-sauce-themed Thai saffron rice was a good fit. I'll have to try some other recipes, too – the fish sauce is certainly noticeable, so moderate as you deem fit – with other takes on saffron/yellow rice.

Ingredients

• 2 c. white Thai jasmine-scented rice (not brown rice)
• 3 1/2 c. chicken or vegetable stock
• 1-2 tbsp. fish sauce, OR 1/2 tsp. salt
• 1/2 tsp. turmeric
• 1/2 tsp. saffron threads
• 2 cloves garlic, minced
• 1/2 tsp. dried crushed chili
• squeeze of lemon juice

Procedure

1. Pour stock into a medium-size pot with tight-fitting lid and place pot on the stove over high heat.
2. While stock is coming to a boil, add the turmeric, saffron, garlic, chili, and a squeeze of lemon juice; stir well.
3. Add the rice, plus fish sauce (or salt) and stir. 
4. Bring to a boil, then reduce heat to low and cover tightly with a lid. 
5. Cook 12-15 minutes, or until liquid has been absorbed by the rice. 
6. When most of the liquid is gone, turn off the heat and place lid on tight. 
7. Allow the pot is remain on the burner another 5-10 minutes
8. Serve and enjoy!
   

Sunday is Food Day: Catfish Rice and Carrot Soup

Unsurprisingly, much of the time spent since my return to NC has been on food-related issues. There was a slight, er, incident in the freezer in my absence but the damage appears to be localized and minimal. Mostly I just needed to re-stock the larder and cook some food for what promises to be a busy week. Two-and-a-half recipes follow.

Recipe one, lifted from Bittman mostly:

Catfish with Rice

Ingredients:

• 3 cups fish or chicken stock (I used chicken, as it was what I had)
• 1 1/2 cups long-grain rice, rinsed and drained
• 2-3 medium tomatoes, cored, chopped and mashed (w/their juices)
• 3 tbsp. butter, melted
• 2 tsp. garlic, minced
• 1 shallot, minced
• 1/2 cup Madeira or other sweet wine
• 1-1 1/2 lb. catfish or other mild, firm fish, cut into bite-sized pieces

Procedure:

1. Bring stock to a gentle boil in medium sacuepan or wide skillet with lid
2. Add rice and bring to a boil
3. Turn heat to medium-low and cover; cook for 15 min.
4. Turn heat to low and stir in tomatoes with their juices, shallot, garlic, butter and Madeira.
5. Gently fold in fish, cover, and simmer for 15 min.
6. Serve hot and enjoy!

Verdict:

Tasting halfway through I knew that this wasn't quite doing it for flavor – nice, but needed something more. So I began preparing a supplementary sauce (below); if I'd had to do it again I'd probably have added a bit of salt to the rice, along with some paprika and saffron. Maybe 1/2 chopped onion. However, all that said – it was really nice, delicate and all the tastes that were there, were good.

Totally-Improvised Accompaniment Sauce to Above Dish

Ingredients:

• 4 oz. red wine
• ajvar (several tbsp.)
• 3 cippolino onions, diced
• olive oil
• 6 preserved capers
• several large dashes paprika
• fewer dashes cayenne

Procedure:

1. Heat olive oil to medium
2. Add onions and cook until soft
3. Add spices, stir in, and then add half of wine
4. Cook wine down for several minutes, stir in ajvar, and add capers and remaining wine
5. Cook down to desired consistency

Verdict:

Very nice and works quite well over the rice

Carrot-Sweet Potato Soup

Ingredients:

• 4-6 carrots, cut into 1/4" sections
• 1 sweet potato, cubed
• 1 large onion, diced
• 4 cups vegetable broth
• 2 bay leaves
• 1 tbsp. fresh ginger root, minced
• 2 sprigs fresh sage, cut
• 2 cups water

Procedure:

1. Bring stock to low boil and add onions; cover and cook for 5-10 min.
2. Add bay leaves, sage, cover and cook for 2-3 min.
3. Add sweet potato and cook 10 min.
4. Add carrots and cook 5 min.
5. Uncover and add ginger; cook 10 min.
6. Cover and cook 20 min, or until most of stock is cooked off.
7. Add water, bring to boil for 2 min. and turn off heat
8. Let cool and transfer to food processor; blend to desired consisentency
9. Serve hot or cold

Verdict:

Sweet, flavorful, and not planned at all. A win!