A collection of 100 recipes for main courses, side dishes, appetizers and desserts involving grains, rice and beans. This book also contains information on each type of legume, rice and grain featured, with details on history, use in different cuisines, and nutrition.
Grains, Rice, and BeansIn Grains, Rice, and Beans, award-winning chef Kevin Graham transforms these humble staples into one hundred creative, flavorful, and stylish recipes for main courses, side dishes, appetizers, even desserts.
In this collection of naturally low-fat recipes for vegetarians and non-vegetarians alike, grains both familiar and unexpected star in dishes that range from comforting classic to creative contemporary. Here are Kasha with Shrimp, Lemon, and Rosemary and Amaranth Pear Tart, Beans, simple and sophisticated, shine in Spinach and Black Bean Quesadilla and Scarlet Runner Beans with Crawfish and Ginger. Saffron Pilaf with Shredded Lamb and Basil and Soba Noodles with Citrus and Smoked Fish demonstrate Graham's passion for rice and noodles.
Stunning color photographs by acclaimed photographer Ellen Silverman and sidebar information on ingredient varieties, history, buying guidelines, and nutrition make this book indispensable to anyone wanting to add more interesting complex-carbohydrate dishes to everyday cooking.
Table of Contents
Introduction
Beans
Lentils and Peas
Grains
Rice and Pasta
Nuts and Seeds
Appendix
Index
About the Authors
KEVIN GRAHAM is chef/owner of Sapphire's, located near the French Quarter in New Orleans. He is also the author of The Cuisine of the Windsor Court (1991), where he was executive chef from 1988 to 1994, Kevin Graham's Fish & Seafood Cookbook (1993), which was nominated for a James Beard award, and Creole Flavors: Recipes for Marinades, Rubs, Sauces, and Spices (Artisan, 1996)
ELLEN SILVERMAN'S photographs appear regularly in magazines such as Eating Well and Food & Wine, and she has photographed numerous cookbooks and cookbook covers. She maintains a studio in New York.
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Poached Chicken with Miso Sauce
Miso (fermented soybean paste) is made in a variety of colors and textures. My favorite, especially with poultry, is red miso (called aka miso in Japan), which has a bitter, fermented flavor.
Red miso is available in most Japanese grocery stores. If you cannot find it, choose another kind of miso as long as it has no additives, such as MSG. Note that miso is quite acidic and high in sodium and should be used sparingly.
Lay the chicken pieces on the bottom of a heavy 4 quart saucepan and cover by 1 inch with cold water. Add the onion, ginger, bay leaf, and star anise to the pan and bring to boil. Skim the surface, cover, reduce the heat, and simmer for 45 minutes. Remove the chicken pieces to a plate and cover to keep warm.
Strain the cooking liquid into a clean saucepan, return to low heat, and gently stir in the miso paste. When the paste is incorporated, add the mushrooms and bring to a simmer. Add the rice noodles and simmer for an additional 5 minutes. Return the chicken pieces to the pan and stir in the sherry. Sprinkle in the scallions, cilantro, and red pepper flakes. Divide among 4 bowls. Garnish each serving with lemon zest.
