Vivian Howard Beef Bhog Rice Recipe

A Chef's Life, Episode 8: A Road Trip for Rice

In A Chef's Life, go inside the life of chef Vivian Howard, who, with her married man Ben Knight, left the big metropolis to open up a fine dining restaurant in small-scale-town eastern North Carolina. Each episode follows Howard out of the kitchen and into cornfields, strawberry patches and grunter farms as she hunts down the ingredients that inspire her seasonal menus. Using a chef'due south modern sensibilities, she explores Southern cuisine, past and present — one ingredient at a time. A celebration of true farm to table food, the serial combines the action and drama of a loftier-pressure business with the joys and stresses of family life.

Episode Preview

Vivian travels to Columbia, Southward Carolina, to meet with Glenn Roberts of Anson Mills and learns near Carolina Heirloom Rice growing in fields on the Savannah River. Glenn explains Anson Mills' efforts to save heirloom grains and discusses the importance of ingredient biodiversity. Glenn's passion inspires Vivian to host a "rice dinner" at Chef & the Farmer, where each course centers around this grain. Scarlett, Vivian's mom, schools her daughter on how to make the Craven and Rice she grew up eating.

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Vivian's Cooking Demo

Vivian's Featured Recipe

Crispy Rice with Leeks, Ginger and Garlic

This recipe appears in the "A Route Trip for Rice" episode of A Chef'south Life, featuring chef Vivian Howard.

    Ingredients

  • 1 cup cooked white rice
  • ane Tbsp. butter
  • 1 Tbsp. grapeseed (or other neutral flavored oil)
  • 1 Tbsp. minced ginger
  • ane Tbsp. thinly sliced garlic
  • compression chili flakes
  • 1/four cup leeks, white part merely, sliced into 1/2 inch rounds

    Directions

  1. To melt the rice.
    If we serve rice in the restaurant we almost always melt it ahead of time and chill information technology down quickly to maintain the integrity of the grain. In these instances, we cook rice like pasta. Brainstorm with a medium to large pot of boiling salted water. Add your rice, making sure you take way more water than needed to cook the rice. Equally the rice cooks, gear up a cookie or baking pan adjacent to your humid rice. In one case the rice is just barely done, drain it in a colander, run common cold water over it and spread the rice out in a thin layer on your blistering sail. This will stop the cooking process and ensure you accept perfect individual grains of rice. Drizzle a piffling grapeseed or other vegetable oil over the rice, tossing it with a spoon or your hands to ensure the oil coats every grain. Pop the blistering sheet uncovered in the refrigerator to absurd thoroughly and dry out for a minimum of an hour.
  2. To well-baked and flavour the rice
    In a medium sauté pan, heat the vegetable oil and the butter until the butter is foaming. Add the ginger and allow that to begin to sizzle. Add your rice and printing it into a thin layer over the surface area of the entire pan. Once y'all've pressed the rice out, get out it there, resisting the urge to milkshake or stir. To the summit of the rice, add your garlic, chili flakes, and a little table salt. Later well-nigh 5 minutes, check the bottom of your rice and assuming it has started to accept on a petty color and crispy texture, stir in all those ingredients. Allow the other side the opportunity to take on a little color and texture as well. The leeks and garlic should soften but non take on much, if whatever, color. Taste and adjust seasoning with salt.

Tips/Techniques

This is really a technique that is platonic for transforming leftover rice into something new and special. You can go wild using annihilation you have in your refrigerator to jazz it upward, simply I dearest to serve this nether an over-easy egg with lots of soft herbs, like basil, cilantro, and chervil strewn around.

Yield: 2 servings


Presented past:

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Source: https://www.pbs.org/food/features/a-chefs-life-episode-8-a-road-trip-for-rice/

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