Geek Chef

I cook, I talk, I geek

Fun with food December 29, 2009

Filed under: Food — geekchef @ 3:34 pm
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This is a fun treat to serve at dinner parties and potlucks. It requires little to no actual cooking but a fair deal of creativity and assembly. Looking for ingredients can be tricky, but it can be fun and spark creativity.

This is less of a recipe and more suggestions for materials. Have fun and feel free to explore.

Candy Sushi

Nori:
fruit roll up
soy paper

Rice:
rice crispy treats
marshmallows
sweet glutinous rice/ thai coconut rice (recipe follows)
marzipan
twinkies
angel food cake

Filling:
swedish fish
gummy worms
dried fruit

Extra Stuff:
sprinkles
sesame seeds
red hots
wasabi peas
candied ginger

Take some or all of the above ingredients and play with your food! Not sure how else to explain it and I think it’s best to keep the instructions minimal so you can explore the possibilities.

Thai Coconut Rice

1 1/2 cup sweet glutinous rice
1 cup coconut milk
1/3 cup sugar

Rinse rice and soak for a few hours and up to overnight. Steam rice until tender, about 15 minutes. While rice is steaming, mix  coconut milk and sugar in a small saucepan and boil. reduce heat and stir regularly allowing milk to reduce. Dump out rice until a bowl and fold in the coconut milk. Allow rice to cool before serving or working into sushi.

 

Comfort food September 11, 2008

Filed under: Food — geekchef @ 12:28 pm
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I’ve been in a mood lately. Perhaps it’s a feeling of displacement after moving. Whatever it is, I’ve been craving comfort food. Rich starchy goodness that hugs me from the inside. Here are a few goodies in case you are feeling down.

Potato and portobello mushroom gratin

1 1/2 cups hot water
1 1/2-ounce package dried porcini mushrooms – or any wild mushroom of your liking
1 1/2 pounds portobello mushrooms
12 tablespoons olive oil
4 garlic cloves, minced 4 pounds Yukon Gold potatoes or white-skinned potatoes, peeled, cut into 1/8-inch-thick slices
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon ground black pepper

Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.

Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.

Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.

Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)

Rice Porridge or Jook

This is a traditional Chinese breakfast. Super easy and yummy, a perfect way to start a cold winter’s day.

1/2 cup rice: white, long grain or glutinous works (jasmine is my standard)
pinch of salt
1 tablespoon of sesame oil or peanut oil
2-4 cups water (depending on desired thickness)
2-4 cups chicken stock (depending on desired thickness)
a good chunk of ginger, sliced
an equal amount of chopped green onion
1 tablespoon of soy sauce

Rinse the rice, then add all ingredients into a large pot. Slow cook the rice for about 1 1/2 hours, time will differ depending on the amount of fluid used. After about a half hour, stir to loosen the grains on the bottom of the pot. Stir occasionally and add more water/stock as you see fit.
I like my jook nice and thick, but traditionally it’s pretty thin. You must decide what works for you… Just remember that the more water you add the thinner the taste.

Once the porridge is about the consistency of cream of wheat it’s ready to go. By itself it’s pretty plain, that’s where toppings come into play. Leftovers are a good place to start. Meat, sausage, diced onion, cilantro, tuna and fishballs are all great , chop it up small and toss it in and enjoy. My fav is egg and bonito flakes with a little extra soy.

 

Freeform yummy September 6, 2007

Filed under: Food — geekchef @ 11:42 am
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I had the idea of making a Moroccan inspired chicken dish, I had the ingredients in mind but no recipe to speak of. So I winged it and it was super tasty.

I’m not sure if I’ve got the proportions exact, feel free to adapt this to your liking and let me know if you have discovered a fantastic addition.

1 lbs Chicken, boneless in sections
2 cups rice
½ cup dates, chopped
¼ cup Spanish olives with pimento, chopped
¼ cup capers
¼ cup sun dried tomatoes
½ cup leeks, sliced fine
2 cloves garlic, minced
1 cup white wine
1 ½ chicken stock
2 tbsp cumin
1 tbsp chili pepper
1 tbsp ground black pepper
Juice of ½ lemon

These instructions are for the oven, but would make an excellent crock-pot recipe.

Place rice in bottom of a deep casserole dish, chop dates, olives and tomatoes and sprinkle over rice. Place chicken pieces on top evenly leaving some spaces between so fluid can reach rice. Sprinkle chicken with spices and let sit while preparing liquid.
Chop leeks and garlic, heat olive oil in a large pan and sauté leeks until slightly brown, add garlic and brown a little longer. Add wine and stir to release the bits stuck to the bottom of the pan. Let liquid reduce for a few minutes, then add chicken stock or water and bullion, heat liquid slightly and pour over rice and chicken. Cover casserole with lid and bake at 450 for 2 hours or until the liquid has been absorbed by the rice – if you have time to cook it longer at a lower temp, even better.