Southwestern, Turkey Tamale Pie!

Got leftovers? Dont worry- they will disappear in a second with this recipe!

Tamale pie is a casserole dish found in the cuisine of the Southwestern portion of the US. Typically prepared with a cornmeal crust and ingredients used in delicious recipes indigenous to the region. A typical comfort food and a welcomed change of flavors after an abundant holiday chow down! Originally developed as a standalone meal and not to rework leftovers– and rightfully so.

Tamale Pie was developed sometime in the early 1900s- and may have originated in Texas. Its first known published recipe- dates way back to 1911.

You know it’s gotta be good. Yum!

You’ll Need:

3-5 cups shredded large chunks of cooked turkey

2 cups your favorite fresh prepared salsa

2 cups your favorite enchilada sauce

1-12-ounce can black beans, drained and rinsed

1 cup cooked corn kernels

1 cup sliced black olives

1 onion, cleaned and diced small dice

1 1/2 -2 cups good quality chicken or turkey broth

1 Tablespoon ground chili powder

1 Tablespoon ground cumin

4 scallions sliced

1 1/2 cup cornmeal

1 cup cheddar cheese, grated medium

1 Tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Garnishes:

Sour cream

Sliced black olives

1 bunch cilantro, chopped

2 beefsteak tomatoes, chopped

2 avocados, large dice

1-2 jalapeño or Serano chilies, sliced

Crumbled Mexican cheese

Here’s How:

Preheat the oven to 400’F degrees. Prepare a 9 x 13 x 2 ovenproof baking dish with non stick cooking spray. Or, a large cast Iron pan. Set aside.

If using the cast iron pan- prepare everything on the stove and transfer to the oven later. If not, use a medium saucepan, over medium heat and warm the turkey with the salsa, sauce, beans, onions, 1/2 cup of the stock, chili powder and cumin. Stir to combine and bring to a simmer.

Remove from the heat and fold in the scallions and sliced black olives. Set aside.

In an additional medium sized sauce pan, combine the cornmeal with the remaining 2 cups chicken or turkey broth. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes.

Remove from the heat and stir in the cheddar cheese and the butter. Taste, and adjust seasoning with salt and pepper. Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes.

Serve warm, with a platter full of delicious garnishes.

Stuffed Mushrooms with Italian Sausage, Sherry and Parmesan Cheese

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First, a little “Housekeeping” regarding mushrooms:

How to purchase a brown ( Cremini ) or white ( Button) shaped mushroom.
If you know me, you know I love to forge in the wild for mushrooms. Shopping for mushrooms in a large chain grocery store can be like hunting. By the time a mushroom is picked, boxed transported and stored on display– they are not so fresh. If you don’t have the luxury to know a mushroom vendor; here are a few hints on how to ensure you are choosing the freshest mushroom from your local grocery store chain.

When hunting for your fungi in the grocery store – never purchase a package. Find the loose box and for this recipe – consistently choose two-inch sized mushroom caps. While they look bigger than bite size, mushrooms are full of liquid and they dramatically evaporate when baked, resulting in a decrease in size.

Choose mushrooms that have closed gills. Look in the area where the stem and the cap- meet. Turn the mushroom over and look under the cap. If the gills are exposed, it’s a sign the mushroom is not fresh.

Choose mushrooms without brown spots, or dents and ones that are firm–not shriveled or wrinkled. Avoid any mushrooms coated with a notable slime feel.

I like to choose the one with the least amount of soil.Mushrooms are very porous. Chefs usually don’t wash them in liquid. Brushing mushrooms is the best method. Less soil means less work!

How to Clean a Mushroom 
To clean mushrooms, wipe them gently with a damp paper towel. I reserve a very soft-bristled babies hair brush; just for this application. If they are really dirty give them a very quick rinse and a fast dry. We want the mushrooms flesh to be filled with flavor, not water.

The Recipe:

Ingredients: 
24- 2 inch cremini, or white button mushrooms, cleaned thoroughly.
3 cloves of fresh garlic, cleaned
1/2 cup fresh flat leaf parsley, plus more for garnish
2 shallots, cleaned
1/2 cup walnuts ( optional )
3 Tablespoons good quality olive oil
2 Tablespoons unsalted butter
2 1/2 tablespoons good quality sherry ( optional )
3/4 pound bulk sweet Italian sausage, or–removed from the casings
1 red bell pepper cut into small confetti ( cut thin matchsticks, then into very small dice pieces- chefs call this cut: “Brunoise” bro͞onˈwäz – typically 1/8 x 1/8 inch )
2/3 cup panko crumbs
5 ounces cream cheese
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

Preheat the oven to 375’F Degrees. Remove the stems from the caps and place the stems inside the bowl of your food processor. Add garlic, parsley, shallots, walnuts and a pinch of salt and a few grinds of fresh pepper. Pulse process until everything is the size just under a small pea shape. Set aside.

 
Slice a very small, and very thin slice of the rounded edge of the mushrooms that wobble and wont stand up straight. Add the pieces to the mixture. You will want assurance they mushroom caps will sit flat and not tip over once it is filled, baking or when you serve them. Place the prepared mushroom caps in a bowl and toss with 3 Tablespoons of the olive oil, and a good dusting with salt and pepper. Remove the mushroom caps from the bowl, and place the rounded side down on a high-sided baking sheet lined with a silicon baking mat, or parchment paper. Set aside. Keep bowl available for future use.

 
In a large sauté pan over medium heat, melt the butter. Add the mushroom and herb mixture from the food processor. Sauté until the mushrooms are soften, about 3-5 minutes. Add the sausage. Stir to crumble and cook stirring to incorporate the mushroom mixture evenly throughout.

 

When sausage is cooked- about 8-10 minutes, remove the pan from the heat and stir in the sherry. Return to heat and cook an additional 1 minute. Place the cooked sausage mixture into the bowl you tossed the mushrooms in the oil earlier. Set aside to cool.

 

Once the mixture has cooled, add the creamed cheese, parmesan cheese, panko and the red bell pepper confetti. Add about 7-8  twists of fresh ground pepper. Taste. Adjust seasoning with salt if necessary. Mix to throughly to combine. Refrigerate for a minimum 30 minutes covered air tight.

 
Fill each mushroom generously by using a 1/2 ounce portion scoop or a heaping tablespoon. Mound high. Bake for 45- 50 minutes until golden brown. Dust with a sprinkling of grated parmesan the last 2 minutes of baking.

 

Remove and sprinkle with chopped fresh parsley before serving.

 
Note: Mushrooms can be stuffed ahead a few hours, covered and refrigerated until guests arrive, then bake and serve.

The Best Thanksgiving Stuffing I’ve Ever Made! 

Grand Mariner Apricot and Sausage Stuffing. 

This recipe is adapted from The Silver Palate Cookbook. One of the first cookbooks I ever purchased. Co-Authors, Sheila Lukins and Julee Rosso Miller were hot on the gourmet carry-out scene in 1980’s. They really kicked off the “Artisan” food trend!

From that birthed, The Silver Palate Cookbook in 1982. An instant success! This book helped cement America’s interest in quality cooking and helped acquaint cooks with purchasing much-needed  “gourmet” ingredients.

Pioneers, if not legends for their Manhattan, food-to-go and gourmet ingredient boutique ! One of my favs!

You’ll Need:

1 cup diced dried apricots

1 1/2 cups Grand Mariner

1 cup unsalted butter

2 cups coarsely chopped celery

1 large onion, chopped small dice

1 lb bulk pork sausage

1 lb herb stuffing mix

1 cup slivered almonds, toasted

2 cups rich chicken broth

1/2 teaspoon dried thyme

1/2 teaspoon dry sage

Salt & freshly ground black pepper

Here’s How:

Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside

Melt ½ cup of butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large bowl.

In the same skillet, cook the sausage, crumbling it with a fork, until it’s no longer pink. Remove from heat and add to the celery & onion mixture.

Add the stuffing mix, apricots with the liquid, the almonds. Stir to combine.

Heat the remaining 1/2 cup butter and chicken stock just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten the stuffing, adding the thyme, ground sage, salt and pepper to taste.

Bake stuffing in a large buttered casserole at 325’F degrees for 30-35 minutes.

Note: Enough to stuff a 21-24 pound bird with a small extra casserole on the side.

Now, should you stuff the bird is the question!

Happy Holidays

Hassleback Potato Casserole

Acclaimed food science writer, J. Kenji López-Alt has developed this sort of “mash-up ” ( if you will ) of a classic French gratin, and a beautiful Hassleback potato recipe. The idea is to stand the slices of potato vertically, rather than laying them flat. This ensures each serving receives both a creamy potato serving and a crispy edge in each bite.

This is my adaption.

You’ll Need:

4 to 4 ½ pounds russet potatoes, peeled and sliced 1/8-inch thick slices with a sharp knife of on a mandoline 

4 tablespoons unsalted butter

1 1/2 cups heavy cream

1/2 cup chicken stock

3 medium cloves garlic, minced

1 tablespoon fresh thyme, leaves removed for the stem

Kosher salt and black pepper

1/4 teaspoon ground white pepper

1/2 teaspoon red chili flakes

2 cups finely grated Gruyère cheese

1/2 cup finely grated Parmigiano-Reggiano

1 bunch chives, chopped for garnish

Here’s How:

Adjust oven rack to middle position and heat oven to 400’F degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside for garnish.

Add cream, stock, garlic and thyme to the cheese mixture, and mix well. Season with salt and pepper, add white pepper, and red chili flakes– stir to combine.

Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Prepare a 2-quart casserole dish with butter. Place on a high sided baking sheet.

Pick up a handful of potatoes, organizing them into a neat deck stack, lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. It is important the potatoes are very tight.

Pour the excess cheese mixture evenly over the top of the potatoes in the casserole dish until the mixture comes halfway up the sides. You may not need all the excess liquid.

Cover dish tightly with foil– sprayed on the inside with non-stick cooking spray. Transfer to the oven. Bake for 30-40 minutes. Remove foil and continue baking until the top is golden brown, about 45 minutes longer.

Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes,  garnish with chopped chives and serve.

Enjoy!

Make-Ahead Feast Worthy Cranberry Pear Compote! 


This recipe has been in my culinary repertoire for over two decades. It’s my absolute favorite! Loose the canned cranberry sauce- trust me on this one.

Just like everything Thanksgiving– it’s better the next day; especially smothered all over your leftover turkey sammy! There is quite a bit of sugar in the recipe because the natural flavor of cranberry is very, very tart so it’s ok to substitute with honey or your favorite sweetener.

Oh, sure to call your order in using discount code : “Chef Gigi” when ordering the wine from RiverStar Vineyards and secure 20% off you entire holiday purchase!

You’ll Need:

2 pounds fresh or frozen whole cranberries 

1 1/4 cups granulated sugar, or your choice of alternitive

3 tablespoons brown sugar, packed

3 Bosch pears, peeled, cored and chopped in large one inch chunks 

2 wide strips of lemon zest

1 lemon juiced, seeds removed

1 orange zested and juiced

1 bottle RiverStar Vineyards Sauvagnon Blanc

1-2 small cinnamon sticks

1/2 teaspoon ground ginger

1/4 teaspoon fresh ground nutmeg 

1/4 teaspoon ground cloves

1 large sprig fresh thyme

1/4 teaspoon salt 

1/4 teaspoon fresh ground pepper 

Fresh red forest cranberries

Here’s How:

In a medium high-sided saucepan, combine the cranberries, sugar, lemon zest, wine and spices including salt and pepper. 

Bring to a boil over medium-high heat then reduce to a simmer. Cook until you begin to hear the cranberries begin to pop open. Add the pears cook an additional 8-10 minutes until the pears are soft but still holding shape. Once the cranberries pop the sauce will begin to thicken. Continue to cook until a knife will gently slide through the pears. Taste, and adjust seasoning.

Remove from heat, cool and store air tight in glass jars. Can be made up to a week in advance. 

Makes a great hostess gift when packed in a fancy glass container with a fresh sprig of thyme and orange peel! 


Yields approximately 20 -25 servings 

Green Beans with Brown Buttered Walnuts and Caramelized Shallots

I love to cook green beans, especially Haricots Verts, pronounced { herəkō ˈver } they are delicious and so tender. They are the French variety typically slimmer and longer than the common green bean we see here in America. You can use any fresh green bean for this recipe. 

You’ll Need:

1- 2 pounds fresh haricots verts, root ends trimmed

4-6 ounces unsalted butter or 3-4 teaspoons good quality olive oil

4-6 gloves of garlic, peeled and smashed

6-8  large shallots, cleaned and sliced thin

1/4-1/2 cup good quality chicken, vegetable stock, or white wine 

Salt and fresh ground pepper 

2 springs fresh thyme

Squeeze of fresh lemon juice 

1 cup browned buttered walnuts, see recipe below 

1 orange zested 

Here’s How

Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. Pat dry.

In a large skillet, melt the butter over medium-high heat. Add the shallots and sauté until they are browning and nicely caramelized about 5-8 minutes. Add the garlic and continue to cook an additional minute. 

Add the haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender.

Deglaze the pan very quickly with the chicken stock, add the fresh thyme and a squeeze of fresh lemon juice toss. Add toasted walnuts and toss.

Adjust seasoning with salt and pepper one last time, top with orange zest. Serve warm.

Approximately 4-6 serving


Variations: Add cooked bacon bits, panchetta, lemon zest, almonds or a splash of cream 

 

Browned Butter Walnuts


You’ll Need

1 – pound halved fresh walnuts

1 1/2 tablespoons of unsalted butter

1 teaspoon brown sugar

Salt and fresh ground black pepper

In a large sauté over medium heat melt the butter. Add the sliced almonds and sauté storing constantly until golden and fragrant. About 3- 5 minutes toss in the sugar lst minute toss till melted and remove from heat to a sigle layered sheet pan to cool. 

The walnuts will brown fast in the butter so be sure to remove them from the hot pan and cool quickly, or you will risk over browning.

Dust with salt and pepper while warm. 

Grilled Pizza! Get Your Pie Out-of-the-Oven and onto the Grill!

The trick to a perfect grilled pizza is all the preparations. Roast, sauté, cook, slice, and grate whatever toppings you like before you begin your grilled pizza journey. Adding those pre-cooked toppings to the pizza as it is grilling is the trick.

The dough will only require a 3-5 minutes cook time per side.

Making the Dough

Keep in mind, yeast is a living organism, so don’t kill it by burning it with hot water or salt. I add sugar to my recipe to feed the yeast. Why? Honestly – I’m in a hurry. Shhhh.

The yeast will reconstitute in the water, wake up and be really hungry. The yeast eats- then it quickly begins to digest its food and yes, creats gas. Yes, I know it’s funny, and trust me when I say the kids will LOVE this Science lesson on C02 and so will you ! This step actually helps accelerate the dough’s rise faster! Definitely a win-win.

The important part about the end of the day, is also being with your family so– It’s also okay to use uncooked-prepared store bought pizza dough if you are short on time. Many grocers carry great organic uncooked pizza doughs today without tons of preservatives. The pizza police wont come for you, I promise!

You’ll Need

6 cups all-purpose flour plus more for shaping dough
1 teaspoon active dry yeast ( rapid rise yeast if you are in a big hurry )
1/4 teaspoon sugar or honey
1-2 cups room temp water, as needed
2 tablespoons good quality olive oil
1 teaspoon Kosher salt


Here’s How

Whisk sugar or honey with the yeast in a medium bowl with 1 cup of the water. Set aside for about 5-10 minutes until foaming with bubbles. Make sure the water temperature is not above 105’F degrees or you will kill the yeast.

In a large gallon sized food storage bag or bowl of your stand mixer with dough hook attached, add the flour and the salt. Combine to distribute the salt throughout the flour. Make a well in the center of the flour if using the bag method.


Add the water with the yeast mixture, 1/2 of the remaining cup of water, and all of the olive oil. Close food storage bag by removing air and sealing all but a 1/2 inch up at the zip. Massage from the bottom of the bag up and incorporate well. Mix dough gently to form a nice dough ball. Add more of the 1/2 cup remaining water if water if needed. or, start the mixer on medium speed and mix until dough hook forms and ball.

If using a stand mixer continue to knead the dough until it pulls away from the sides of the bowl. About 5 minutes. Remove into a lightly oiled bowl.

If using the food storage bag method – knead well until it all comes together and forms a ball. Open the food storage bag, and transfer the dough ball to a large clean lightly floured surface.

Hand knead about 10 minutes until dough seems smooth. Resting in-between if it becomes unmanageable. This is actually the gluten forming which is rubber-band like. Just let it relax and return after a minute or two once dough seems smooth- place in a lightly oiled bowl.

Cover the dough ball with plastic wrap and allow to rise at room temperature (about 72° F degrees) in a draft-free area until surface until dough has doubled in size, about 1.5 hours. Use rapid rise yeast instead of regular dried yeast if you are in a hurry- the rise will happen faster.

When dough has risen, transfer on to a floured work surface. Gently shape into a rough rectangle. Divide and cut into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour and set it aside on work surface or a floured baking sheet.

Repeat with remaining portions. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, an additional hour.

Planning Ahead

The dough can be made 3 days ahead. Wrap each dough ball separately in a gallon sized plastic food storage bag with rolled in a little bit of flour and chill in fridge until ready to use. When ready to use, unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap for about 15-20 minutes before shaping.

To Make The Pizza
During the last hour of dough’s resting, heat your sauce, sauté your vegetables and grate the cheeses.

With one dough ball at a time, dust dough generously with floured hands stretch the dough into a rectangle or triangular form the best you can. Free form is the way to go with grilled pizzas.

Oil both sides lightly with a good quality cooking oil. Set on a clean baking sheet.

Prepare the grill by oiling. Once the grate is well oiled, place your raw dough on hot cooking grates and resist the urge to move it.

Grill the dough for about 3-5 minutes. Flip the dough when it releases from the grates when given a nudge. Look for deep colored grill marks and some crispy edges before tuning over. Repeat on each side.

When both side are cooked, move pizza crust to indirect heat choose a side of the grill where the heat element is turned off below, or to a side of the grill where there are no burning coals.

Top the rustic pizza dough with warmed pesto or pizza sauce if desired — then add your choice of pre-cooked toppings. Top with cheese, melt by closing lid or covering with a foil tent. Finish with flavored oil ( see my recipe here ) and serve. So delicious!

Variations : Add fresh chopped herbs to your dough or fresh chopped garlic for an additional favor layer.

Skinny Garlic Pommes Frites

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In the production of a really good ‘French Fry” the type of fat used to fry with can make all the difference. Not to mention the type of potato and the potatoes sugar content will make a difference as well. Seriously, this subject for scholarly debate! Many establishments that place “Pommes Frites” on the menu are doing the potato justice because they are correctly frying them in animal fat (tallow, lard, duck or goose fat). I think there might be one thing we all agree on– we are all looking for the same great flavor and texture in a skinny pommes frites. If so, this recipe is for you!

Ingredients:
1/8 cup good quality olive oil
4-6 cloves fresh garlic, peeled and cut and smashed to paste
Grapeseed cooking spray, or your favorite high smoke point oil
3 russet potatoes, washed and dried
Kosher salt
fresh cracked black pepper
1/4-1/2 cup fresh grated, good quality Parmesan cheese ( optional)
1 bunch fresh Italian parsley, finely chopped

 

Method:

Combine the oil and crushed garlic in a large mixing small bowl. Set aside.

Preheat the oven to 425 F- 450°F. Lightly coat a baking sheet with cooking spray. If you use Aluminum, lay a sheet of foil inside baking sheet and spray foil with non-stick cooking spray. This will ensure easy cleanup. Set aside.

Cut the potato lengthwise into 1/4-inch thick slices; cut each slice into 1/4-inch thin strips. Once cut, pat dry with a paper towel.

Toss cut potatoes in the bowl containing the oil and smashed garlic. Use your hands to evenly coat. Season with salt and black pepper after they have been coated with the oil and garlic mixture. Place oil coated cut potatoes onto the prepared baking sheet.

Bake uncovered in the center of the oven until tender crisp and golden brown, about 10 minutes on each side. Remove from oven and toss with cheese and fresh chopped parsley. Adjust seasoning with salt and pepper.

Serve immediately. if you like, serve with my HomeMade Ketchup Recipe at 30 Second Mom

Variations: You can use other root vegetables like sweet potatoes or parsnips.  Or try Yukon gold, or other variety of potato. Increase bake time for sweeter content root vegetables.

How to Make a 10 Minute Dashi Broth

 

dashi_bowlWhat is Dashi? Dashi is a very simple broth that is  one of the cornerstones of Japanese cooking. It is made with kombu (dried kelp), and bonito fish flakes. The results produce an amazing flavorful clear broth. One that has the taste and smell of a fresh salty ocean. Dashi is so flavorful it activates the Umami taste receptors of our tongues and because of that Dashi and will enhance any  of your dishes without taking center stage in flavor. Great flavor enhancer for picky eaters.

Dashi is definitely a professional chef’s secret weapon in the kitchen. 

 

Ingredients:

4 cups filtered water

2-3 inch piece of kombu

1/2- 3/4 cup loosely packed dried bonito flakes

Special Equipment:

Mesh strainer

Cheesecloth

 

Method:

In a small 1 quart saucepan, over medium heat combine 3 cups of the water and kombu. Bring to a boil. Remove the kombu from the water just before it comes to a full boil. Do not allow the kombu to boil. ( Your broth will result in a bitter flavor and also become cloudy if kombu is allowed to boil )

Once the kombu is removed, add the bonito flakes and reduce to a simmer. Simmer for an additional 1 minute. Remove the pan from heat, and allow the bonito flakes to steep in the pan for an additional 5 minutes, or overnight for a deep rich flavorful broth.

Strain the bonito flakes into a cheese cloth lined, mesh strainer. Add the additional 1 cup of filtered water. Use, or store in an air tight jar in the fridge up to a week.

Use as you would broth or stock to enhance all your soups and stews. Freeze in ice cube trays to use for an immediate pan sauce.

Freeze up to 1 month. Makes approximately 4 cups.

 

PHOTO CREDIT : The Humble Bean 

 

10 Minute Umami Fried Rice 

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During the week families need meals that are fast, cheap and easy.

If I make rice I ALWAYS make additional and set some aside just for this recipe. My family loves this fried rice and I do too because it is practically a meal-in-itself.  Add sautéed shrimp or grilled chicken to the dish, and there you have it…. dinner. Using day old rice is not only to speed the preparation process, it’s important because fresh cooked rice  can continue steaming itself to mush during the stir fry process. Still good, but even better if the rice sits in the fridge overnight.

If you can’t get your hands on Japanese rice, feel free to substitute with other types of short grain rice. You can also use Jasmine or Basmati. To save additional time, I often use my mini food processor to chop the onion, garlic and the carrot.

Ingredients:

6 Tablespoons butter or butter substitute

1 large yellow onion, very finely diced

2 cloves garlic, minced

1 large carrots, peeled and diced very small

6 cups day old short-grain Japanese rice, room temperature

2 eggs, beaten

½ teaspoon garlic salt

1/8-1/4 cup soy sauce

1 cup frozen green peas, cooked and held warm (optional)

3-4 green onions, sliced in 1/4 inch diagonal slices

Sesame seeds for garnish

 

Method: 

In a large stove top wok or 12-14 inch large sauté pan, heat the butter. Add the onions and carrots. Sauté until the carrots and onions begin to brown and the natural sugars start to caramelize. About 4-5 minutes. Add the garlic and cook an additional 1 minute.

Add the day old cooked rice and stir until the carrot, onion and garlic are incorporated well. Add the beaten eggs and toss  the rice quickly to cook through —stir well. After everything is incorporated turn up the heat to high and allow the rice to begin browning string constantly. About an additional 3-4 minutes.

Season to taste with the soy sauce and add fresh cracked black pepper if desired. Remove from the heat, add the cooked peas, and scallions – toss to fluff the rice up and serve immediately. Garnish with sesame seeds.

To enhance the umami flavors ( our fifth taste sensation ) use Dashi broth instead of water when making rice!

Makes approximately 6 to 8 servings.