I love fried rice.
Like most of my dishes I modify it to suit my mood and the contents of my fridge.
The original recipe, that I found in one of my Chinese cook books many years ago, included the peas and the egg.
Savoy or green cabbage is leafier than the traditional white cabbage. It cooks quickly and is perfect if it retains a slight crunch.
It’s a great substitute for bok choy in Asian cooking.
Combining vegetables with rice (or pasta) makes an easy side dish.
Fried… Continue reading.....
There was a time when I was a two-rice cook: Arborio for risotto and Minute Rice for everything else.
When we moved to Ireland I wandered into a bulk rice shop in the wonderful English Market in Cork.
It was a revelation.
I discovered Basmati, … Continue reading.....
To grill salmon?!?!?
But it’s always the season to eat salmon.
Cindy, of Baked Alaska sent me some wonderful Slammin’ Salmon grilling spice mix.
Being from Eagle River, Alaska, where (I think) it’s also not grilling season, she sent me … Continue reading.....