Rice

Rice, Seafood

It’s a Process, Part 2

On to our next ingredients. We have some lovely shrimp, that still have their shells ON, but have been deveined (intestinal tract removed). Why are the shells still on? Flavor. Bones and shells have tons of flavor, which is why they are great for making stock. […]

Rice, Rice, Seafood, Seafood

It’s a Process, Part 1

Although I may not be in front of the stove for our next adventure, I am in full swing as sous chef for our dinner. Our little band of six, known to ourselves as “wine group”, have gathered for the evening, but I can no […]

Rice, Techniques, Uncategorized

Stove Top Rice vs Risotto

Usually when you cook rice on the stovetop, the common recipe is to bring 2 parts water to boil in a saucepan, with your oil/butter and seasonings, then add 1 part rice, cover, reduce heat and simmer for about 20 minutes until water is absorbed. […]