Cooking: Meowy Kitsmas!
Dec. 25th, 2010 09:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsMeowy Kitsmas y'all!
We had our family dinner yesterday, because forecasts suggested it would be rainy on Christmas day, which might be a bit of a damper on traveling about. Brian made the customary roast beef with rice and potatoes au gratin, and I made the veggies: honey-ginger-glazed carrots (as I did for Thanksgiving) and sautee'd spinach with marinara sauce, almond slivers, and parmesan cheese baked on top. Came out great!
Auntie Margaret baked an apple pie for the occasion as well - first time she has baked in years. Also very tasty!
But, there's a traditional part of the meal that you might be interested in if you like Chinese food: Rice Crust! Served with leftover gravy from the roast beef. (we call it 'Noem' though I'm not sure of the English transliteration)
You cannot make this with a rice cooker! Instead, what you do is to use a normal pot, and cook the rice in it (after washing it several times to remove particulate matter and with enough water to cover the rice with 0.75 to 1 inch to spare). As you do so, the rice at the bottom of the pot will form a golden crust. (assuming you don't have it on too high a temperature, burnt is no good!) You then scoop the rice out, leaving the crust at the bottom, and leave the pot to cool off over the course of the meal.
At the end of the meal, you then prise the crust out of the pot. Serve on a platter with gravy on the side. Pour a bit of gravy over the rice crust and eat with your fingers! It's like a cracker but made with rice.
We had our family dinner yesterday, because forecasts suggested it would be rainy on Christmas day, which might be a bit of a damper on traveling about. Brian made the customary roast beef with rice and potatoes au gratin, and I made the veggies: honey-ginger-glazed carrots (as I did for Thanksgiving) and sautee'd spinach with marinara sauce, almond slivers, and parmesan cheese baked on top. Came out great!
Auntie Margaret baked an apple pie for the occasion as well - first time she has baked in years. Also very tasty!
But, there's a traditional part of the meal that you might be interested in if you like Chinese food: Rice Crust! Served with leftover gravy from the roast beef. (we call it 'Noem' though I'm not sure of the English transliteration)
You cannot make this with a rice cooker! Instead, what you do is to use a normal pot, and cook the rice in it (after washing it several times to remove particulate matter and with enough water to cover the rice with 0.75 to 1 inch to spare). As you do so, the rice at the bottom of the pot will form a golden crust. (assuming you don't have it on too high a temperature, burnt is no good!) You then scoop the rice out, leaving the crust at the bottom, and leave the pot to cool off over the course of the meal.
At the end of the meal, you then prise the crust out of the pot. Serve on a platter with gravy on the side. Pour a bit of gravy over the rice crust and eat with your fingers! It's like a cracker but made with rice.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2010-12-25 09:55 pm (UTC)