Archive for the ‘Rice’ tag
Those of you who read this blog know that I cook from David Chang’s Momofuku Cookbook quite often (if I continue writing this blog I will eventually post every recipe in the book, and I hope his lawyers don’t come after me). I love the flavor profiles he uses, and I have been slowly incorporating his techniques and ingredients into my daily cooking repertoire. Last night I got some friends together to watch Lost, and a marinated hanger steak ssam seemed like the perfect dish. Easy to make, great for a crowd, healthy, and delicious.
This month, as part of my farm share distribution, I got 2 lbs of dried black beans. I’m not exactly sure how this happened, because I’m relatively certain that the upstate New York farm wasn’t growing black beans this season, but hey…you never know. I think that this month’s share was a little light, so they supplemented in some beans to make up for it. In any case, I was faced with the prospect of cooking black beans, and my favorite way to do it is to make the ultimate Latin American comfort dish: black beans and rice. Simple and satisfying, I could eat this all the time, and it’s healthy to boot.
I’ll admit it. Fried rice isn’t fancy, and it isn’t, for the most part, inspiring. When you think of fried rice, you are usually thinking of cheap Chinese takeout, laced with pork and oil, served alongside your General Tso’s chicken. Granted, it’s usually delicious, but it always seems like an afterthought. This recipe for fried rice comes from one of the masters of French Asian cooking, can be made easily at home, and is going to be the best fried rice you have ever tasted. Seriously.