From Summer to Fall: Cherry Almond Black Rice

Rice. It’s typically thought of as the boring side dish used for soaking up sauces or saving your precious phone from water damage. We’ve all had bad rice experiences…. The dry, bland, cardboard-would-be-better variety. The chewy, sticky, this-is-nearly-playdough kind. And butter drenched, heart attack-waiting-to-happen kind. But rice can be delicious (shocker, I know). It can be perfectly tender, aromatic and a satisfying side.

The main issues with cooking rice are usually user error and I’ve been guilty of these errors more than once! Spending a few extra minutes doing your recipe research will be a huge benefit.

This Little Piggy’s rice tips:

1)   Pick the right rice.  You need to select the best rice to complement the rest of the meal. We have been inundated with varieties of rice so do a little research before your reach for the bag of Uncle Ben’s and make sure that the brown, jasmine, black, bomba, basmati, or whichever type you’re cooking, is the best pairing for the other dishes.

2)   Prepare it properly. Every variety of rice requires different techniques to ensure the end result won’t disappoint. Check whether rinsing or soaking the grains is most appropriate for the variety you’re using. Also, cooking times vary based on the type of grain, so be mindful of how long you should leave the rice on the stove.

3)   Select the boiling liquid carefully! The type of liquid you use to cook the rice can really affect flavor. Water might not always be the best option, so experiment with chicken or vegetable stock, wines or different combinations and proportions.

My recipe for Cherry Almond Black rice strikes a sweet-tart-nutty balance that marries the flavors of summer and fall. The cherries bring vitamin C and fiber to this dish, as well as potassium. Almonds bring vitamin E, protein, manganese and cooper to the dish and are linked to lowering blood sugar levels, enhancing energy and heart health. Certain studies have even linked black rice to reducing inflammation, so don’t shy away from these carbs!

Cherry Almond Black Rice

1 cup black (or forbidden) rice, rinsed

½ cup frozen pitted cherries, thawed

½ cup raw almonds

2 tbsp butter

Rinse rice twice in cold water. Bring 1 ¾ cup of water and the rice to a boil in a large uncovered pot. Once water boils, cover and reduce heat to medium-low. Simmer for 30 minutes.

While the rice is cooking, roughly chop the cherries and almonds. Place 2 tbsp of butter in a large saucepan to melt. Add the almonds and toast lightly for 2 minutes over medium heat.  Remove with a slotted spoon and set aside.

When rice has been cooking for 30 minutes, add the chopped cherries (be sure to re-cover the rice) to heat through. Simmer for an additional 5 minutes When rice and cherries have finished cooking, transfer to the large saucepan with the remnants of the butter. Cook over high heat for 1 minute. Add almonds and season with salt and pepper to taste.

Serve with wilted greens, such as spinach or Swiss chard and a light protein. Enjoy!

Ringing in Summer: Strawberry Rhubarb Genoise Cake

One of my most vivid memories of my childhood is the strawberry shortcakes my Grandma Lilly used to make my brother and me during the summer. From June through August, Wednesdays meant playing in grandma’s and grandpa’s pool (diving board included J), helping grandpa in his garden and ending the day with a deliciously sweet strawberry shortcake with extra cool whip.  It was too hot to even think about turning on an oven, so the shortcakes was from the store, but the garden fresh strawberries truly made it so you’d never know.  We had it good!

With summer just around the corner I was inspired to recreate this most loved dessert with a bit more panache. One of my prized accomplishments in the kitchen is making a Genoise cake. Though the recipe itself isn’t too complicated, I’ve always viewed Genoise as a challenge given the care that is needed while heating the egg mixture and incorporating the flour. It’s a delicate process that yields a delicately delicious cake and endless possibilities.  The strawberry rhubarb compote takes the traditional version up a notch by adding sweet depth to the dessert. While I wouldn’t dub this the most healthy of desserts it is on the lighter side and uses little butter compared to other cakes. The strawberries boast a big dose of vitamin C, while rhubarb is rich in vitamin K. These power house vitamins help with tissue repair and bone health! Not too bad for dessert, right?

Genoise (from Tartine, 2006)

5 Tbsp unsalted butter

1 ⅓ cups all-purpose flour

1 Tbsp cornstarch

6 large eggs

Pinch salt

1 cup +1 Tbsp sugar

Preheat the oven to 350˚F. Line the bottom of a 10” springform pan with parchment that precisely covers just the bottom and not the sides of the pan. You can also use a 10” cake pan.

Melt the butter over low heat in a small saucepan. Once finished, remove from heat and set aside.

In a medium bowl, sift together the flour and cornstarch and set aside.

Create a double boiler with a small saucepan filled with a small amount of water and bring it to a simmer. In the meantime, combine the eggs, salt and sugar in the metal bowl of a stand mixer. Place the mixer bowl on top of the saucepan with the simmering water, making sure the bowl does not touch the water. Whisk the egg mixture constantly until it is warm (120˚F) – about 5 to 7 minutes. I used a candy thermometer to ensure the egg mixture did not get too hot.

Next, place the bowl on the mixer stand and fit the mixer with a whisk attachment. Whisk on medium-high speed until the batter is pale yellow and has tripled in volume. The batter should fold back onto itself and dissolve slowly into the batter when the whisk attachment is lifted out – about 3 to 5 minutes. Using a rubber spatula (one that is slightly curved works best), fold the flour mixture into the egg batter. Be sure to scrape the spatula on the bottom of the bowl as the flour will sink to the bottom.

Once the flour is completely incorporated, scoop out a few tablespoons into a small bowl and whisk in the warm butter, then fold the mixture into the batter. Take care not to deflate the batter.

Pour the batter into the springform (or cake) pan and bake for 40 to 45 minutes. The cake should spring back when lightly touched. Cool the cake in the pan on a wire rack. 

Genoise cakes are extremely versatile and can be used as a base for nearly any recipe. Try topping with an orange marmalade and serving as a sweet brunch treat, or topping with fresh raspberries and drizzling with melted chocolate. The possibilities are endless!

Strawberry Rhubarb Compote

4 stalks rhubarb, cut into ½ inch pieces

2 large oranges

¼ cup water

⅓ cup sugar

½ tsp vanilla

½ tsp cinnamon

1 cup sliced strawberries

Similar to the Genoise cake, you can use this compote recipe in many ways. It’s delicious spread on scones or stirred into greek yogurt in the morning.

Clean rhubarb stalks thoroughly and pat dry before slicing.

Zest and juice the two oranges and set the zest aside. In a medium saucepan, combine the rhubarb, orange juice, water and sugar and bring to a gentle boil.  Simmer on medium-low heat until rhubarb can be pierced with a fork – about 10 minutes. Add the vanilla, cinnamon and strawberries and continue to cook for another 5 minutes.

Then, put it all together...

After the cake has cooled gently slice the cake in half horizontally. Set the top layer aside and spoon half of the compote onto the bottom layer. Cover with the top layer and spoon the remaining compote on top. If desired add a few dollops of fresh whipped cream, mascarpone cheese, or even break out the cool whip for nostalgia’s sake! 

Eggplant Tomato Bruschetta

I am very happy to announce that I have not disappeared from the face of the earth as my blog history may imply! The first few months of 2014 have been a very exciting whirlwind of events, the most joyous of which being our engagement! The amazing man who named me his “Little Piggy” and contributed to the naming this blog years ago popped the question this January on a wintery ski trip and we have been enjoying a blissful start to 2014 ever since! Don’t worry, while I’ve been MIA from these pages I’ve been busy in the kitchen and cannot wait to share all of the recipes we’ve been developing!

With a busy start to the year I’ve been focusing on recipes that I can really be stretched and used in many different ways. My recipe for tomato eggplant bruschetta is extremely versatile and can be turned into a thick pasta sauce, a cold dip crudités or folded into an omelet to brighten breakfast. The possibilities are truly endless with this all-star combination that is high in fiber; vitamins A, B1 and C; cooper, niacin and thiamin. While the two fruits may look very different, tomatoes and eggplants come from the same family, often-called “nightshade,” and their nutrients help fight against heart disease as well as protect against neurological problems.   

While the nutrient profiles of these vegetables are rich, they are both low in calories and fat. This recipe aims to play up the true flavors of the eggplant and tomato with little added fat. My favorite element of this recipe is how roasting the eggplant brings out a creaminess that perfectly complements the acidity in the tomatoes.  

Eggplant Tomato Bruschetta

1 large eggplant

6 tablespoons olive oil, divided

½ cup chopped brown onion

4 cloves garlic, sliced

1 28oz can whole San Marzano tomatoes

½ cup red wine (I usually use cabernet sauvignon)

¼ cup pine nuts

⅓ cup panko bread crumbs

1 cup basil, plus some for garnish

Thickly sliced crusty baguette

Preheat oven to 375˚F. Peel eggplant and cut into 1 inch cubes. (I highly recommend using a ceramic peeler for ease.) Generously salt the eggplant and place it in a colander and let it sit for an hour. Next, gently squeeze the eggplant to get rid of additional moisture. Take a damp paper towel and blot the eggplant to remove some of the salt. Salting the eggplant to remove moisture helps the eggplant to absorb less oil during cooking and prevents a soggy texture, which is especially important in this recipe given the amount of liquid the tomatoes add.

Lightly coat a rimmed baking sheet with 2 tablespoons olive oil then evenly spread the eggplant cubes onto the baking sheet.  Drizzle another 2 tablespoons of olive oil over the eggplant and toss to coat. Roast for 25 minutes, tossing occasionally.

While the eggplant is roasting, heat the remaining 2 tablespoons olive oil in a large sauté pan over medium heat.  Stir in the onion and garlic and cook for 4-5 minutes, or until soft and starting to lightly brown. Add in the tomatoes and reduce heat to medium-low. Simmer for 6-8 minutes. If you have the rind of the parmigiano reggiano available, add it to the tomato mixture to enrich the flavor. Slowly pour in the wine, increase the heat to medium and cook for 10 minutes. Remove the tomato mixture from the heat and let cool (remove rind if used).

Remove the eggplant from the oven and let cool for 10 minutes. I guarantee you’ll have neighbors knocking on your door at this point from the delicious smells of the roasted eggplant and tomatoes! Place the pine nuts and breadcrumbs in a food processor and pulse for 5 - 10 seconds. Add eggplant and repeat. Next add the tomato mixture and pulse until well combined; add the basil and pulse again.

Lightly toast the sliced baguette to desired crispness and generously top with the tomato eggplant puree. Garnish with a sprinkle of basil and cracked pepper, pour yourself a glass of the Cab and enjoy!