Tag Archives: milk

Moroccan Rice Pudding

25 Monday Oct 2010

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What a unique, delicious rice pudding! The orange zest and pistachios add such a different flavor. Before you make this recipe, please note that it takes at least 2 hours of simmering.

Recipe adapted from The Moroccan Collection.

INGREDIENTS

  • 8 cups organic whole milk
  • 2/3 cup short-grain raw white rice (such as sushi or arborio rice)
  • 3/4 cup organic sugar
  • 1/2 tsp salt
  • 2 tsp organic orange zest
  • pistachio nuts (for garnish)

DIRECTIONS

  1. Heat milk in a heavy saucepan. Stir in the rice and bring to a boil, stirring. Lower the heat and cook very gently, stirring occasionally, until the pudding is thick, velvety and falls easily from a spoon. This may take up to 2 hours.
  2. Stir in sugar, salt, and orange zest. Garnish with pistachios. Serve warm or cold.

 

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Carrot Ginger Soup

11 Sunday Oct 2009

Posted by in Dinner, Lunch, Recipe, Side, Soup, Vegetarian

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Carrot Ginger Soup

Michael, the farmer from our CSA, offered beautiful, large carrots for us to take in addition to our weekly pickup.  While picking through the basket, another member and I both suggested carrot soup.  She noted that she would be spicing hers with caraway seed, while I offered that ginger makes for a delicious soup.  This recipe also uses one of the apples from our bounty (which adds a nice, tart brightness to the soup), and a cup of the fresh apple cider, which brings out the natural sweetness of the carrots.

INGREDIENTS

  • 3 large carrots, diced (about 4 cups)
  • 1 Medium apple, diced
  • 1 cup apple cider
  • 4 cups (1 quart) vegetable stock
  • 1/2 cup whole milk
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp ground ginger (or to taste)

DIRECTIONS

  1. Place chopped carrots and apples in a large pot and cover with cooking liquid.   Bring to a boil, then cover and reduce to a simmer.  Cook until carrots and apples are fork-tender.
  2. Ladle carrots, apples and cooking liquid into a blender, and process until smooth (this may take more than one batch, depending on the size of your blender).
  3. Return the soup to the pot and heat gently.  Stir in milk, salt and ginger.  Thin the soup with additional stock or cider, if desired.
  4. Top with croutons or caramelized onions.

Makes 4-6 servings.

Carrot Ginger Soup

10 Saturday Oct 2009

Posted by in Dinner, Lunch, Recipe, Side, Soup, Vegetarian

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John inspired me to try a carrot ginger soup recipe. I ended up finding one on epicurious.com. After reading the reviews, I modified it quite a bit. I served a cup of it along side the Roasted Autumn Vegetables and Grilled Pork Chops with Chimichurri Sauce. Here’s my version of the recipe:

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 2 tbsp minced peeled fresh ginger (way too much, only add about 2 tbsp)
  • 3-4 cups chicken stock or vegetable stock
  • 4 cups sliced peeled carrots (about 1 1/2 pounds)
  • 3/4 cups orange juice
  • 1/4 cup half and half (1/4 cup)
  • 1-1.5 cups apple cider
  • ½ tsp kosher salt
  • freshly grated pepper

Directions

1.     Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes. Add chicken or vegetable stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

2.     Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half and cider. Cook over low heat 5 minutes.  Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls.