Reprises

Made repeats of two recent dishes.

1. Saffron Rice Pilaf with Pine Nuts. Not much variation but used california white rice. Rice came out somewhat soggy. Probably want to stick with jasmine/basmati rice and use 3-1/2 C water for 2 C rice.
2. Also repeated Grilled, Marinated Flank steak. Use flap meat and flank steak from Marina Foods. Forgot the pepper in the marinade but otherwise similar. Found my timing intuition was off. Meat came out undercooked. Also flap meat was much more variable in thickness with a very thick end that cooked more slowly and a very thin end. Wasn't as satisfying in terms of the marinade flavor. Don't know what this was. Maybe to much soy sauce relative to other ingredients?

Saffron Rice Pilaf with Pine Nuts

Saffron Rice Pilaf with Pine Nuts
2 C basmati or jasmine rice
4 C chicken stock, at a simmer
1/4 C pine nuts, freshly toasted
1/2 tsp saffron threads, crushed by rolling in aluminum foil
2 T butter
2 T olive oil
1 large onion, minced
salt and pepper to taste

Soften the saffron in the stock. Saute onion in olive oil until translucent adding salt to aid sweating. Add the rice and toast until slightly browned. Add the stock and saffron and some pepper. Bring to a boil, reduce heat to a bare simmer, cover and cook for 20 minutes. Stir in the butter and fluff the rice and serve.

First made around Jan 12, 2007.

Farro pasta with Mushrooms and Basil

Made up these two variations on dishes I've made before. They both turned out very well.

Farro pasta with mushrooms and basil

8 oz whole grain farro pasta pizzichi-shape
3 large portobello mushrooms, stemmed and cut into small 1/8" slices
3 T toasted pine nuts
1/2 bunch basil cut into 1/4" diameter pieces
1 clove garlic sliced or minced
1 T butter
2 T olive oil
1 C chicken stock
2 T Marsala
Salt and pepper
Freshly grated Parmesan

Toast the pine nuts at 300F in oven for 15 minutes.

Melt the butter with the oil and saute the garlic then add the mushroom pieces and cook stirring occasionally until much reduced and caramelized. If the pieces seem to large, mince further and return to the pan. Add the chicken stock and Marsala and reduce over low heat until nearly evaporated. Meanwhile cook the pasta. When the pasta is barely cooked add the pasta to the mushrooms and add ~1/4C pasta liquid and cook sauce and pasta together stirring to combine. Once the sauce has thickened, add most of the pine nuts and some of the basil and stir them in. Sprinkle a handful of cheese on the pasta and stir in. Transfer pasta to warmed bowl and top with remaining pine nuts and basil.

Grilled, marinated flank steak

1.5 lb flank steak
Marinade - brown sugar, olive oil, soy sauce, rice wine, crush garlic, cumin, smoked paprika, black pepper.

Marinate for 30 minutes. Heat grill for 10 minutes. Grill with top up for 4-5 minutes on first side and then 2-3 minutes on second side. Rest on a warm plate tented with foil 5 minutes. Slice thin across the grain.