Rice Cooker Mushroom Rice

This has been a cruelly hot summer.  Particularly and most especially in the city.  Steaming pavements, blazing sun, heat-headaches and the sticky lethargy that comes upon you when you feel like you are trapped in an oven.  The slow roast…that’s what this summer has been.  It is driving people bananas and electricity bills sky-high.

Which is why we have been escaping to the beach every chance we get.  Lovely beaches aplenty are one of the many perks of living on a tropical archipelago, specifically one near the equatorial belt.  Yes, the heat can be debilitating, and the monsoons can drive you mad.  We don’t have four distinct seasons either, so I have never experienced a white Christmas, or a golden autumn.

But the beaches...ah, yes.  No matter how hot it gets (and believe you me, it gets scorching, fry-an-egg-on-the-sidewalk hot), having my toes in the sand, ice cold beer in my hand, or just floating on my back in the sea, letting the gentle waves rock me this way and that…this still makes me feel like I am the luckiest girl ever.

It does not, admittedly, make for the best environment for cooking.  Fortunately, another perk of living in this particular tropical archipelago, is the presence of a rice cooker in ever home.  Toss everything in, plug, power on, and scuttle back into a/c.

Rice Cooker Mushroom Rice

• Roughly 3 1/2 cups water
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon mirin
• 1/2 tablespoon sugar
• 1 teaspoon sesame oil
• 40 grams dried oyster mushrooms
• 120 grams Chinese sausage (about 3 pieces), sliced on the diagonal
• 300 grams brown rice
• 3 cups liquid (water or the mushroom liquid)
• 5-6 stalks green onions, sliced (white and light green parts only)

- Bring the water to a boil.  Place dried mushrooms in a heatproof bowl.  When water comes to a boil, pour over the mushrooms.  Set aside.

- Mix soy sauce, oyster sauce, mirin, sugar, and sesame oil is a small bowl and set aside.

- When the mushrooms have softened and the water has cooled down a bit (not completely cool but not quite boiling hot anymore), drain the mushrooms but make sure to save the liquid.

- Measure out into your rice cooker bowl the rice, 3 cups of the mushroom liquid, the mushrooms, the sausage, and the sauce mixture.  Mix well.  Cover the rice cooker and set to cook.

- When the rice is done, sprinkle in the green onions, fluff the rice, and cover once more on the “keep warm” setting for a further 10-15 minutes.

- Remove the rice from the cooker and serve in bowls.

I remember the first time I read that many consider the rice cooker a “single use” non-necessity.  Single use??  For Filipinos, that “single use” is one of the most basic and necessary uses we have in our kitchen.  For a culture that cooks a batch of rice almost once a day (sometimes more!) the rice cooker gets more work than many other “multiple use” appliances.  That being said, we sometimes fail to look beyond this single, yet ever so important, use.  You can use the rice cooker for many other things as well.  You can make oatmeal and quinoa in it.  I’ve even cooked pasta in it.  And, like this dish, you can make many a one-pot meal.

I used the dried oyster mushrooms here from the giveaway I had a while back.  I wanted to feature a recipe that used them so Sweet Tooth, my lucky winner, could get some ideas.  These dried ones have a stronger and more intense taste than the fresh oyster mushrooms, but do need more liquid, and a longer cooking time, to cook properly.  Soaking them, as I have done here, and then cooking them with the rice, really plumps them up and infuses them with all the flavors in the dish.  They would also work very well is stews and braises.

If I am lucky enough to have some Chinese goose liver sausage on hand I would use that instead of regular Chinese sausage.  I like to serve this with some sliced omelet on the side.  You can also toss a nice handful of frozen peas in before cooking.  C likes to have it generously laced with sriracha, which I also highly recommend.

We are, once again, off to the beach tomorrow!  To escape the city heat but also to make the most of our last month of summer.  We will be with my mom’s family, a crazy bunch that I love to bits.  Little C, who has become quite the island girl, as is her birthright, has been asking us every morning this week for “beach” and “sand”. So I bid you good night and a happy weekend, whatever the weather may be like where you are!

Breakfast #59: Peanut Butter and Honey Granola

One of the things I resolved to do this year is to make more things from scratch...to make more of our basic commodities (as far as food is concerned that is – I haven’t yet reached the exulted heights of making my own detergent or conditioner) and condiments .  I love the feeling of smug satisfaction I get from having homemade jams and chutneys in my pantry, stock in my freezer, and jars of pickling vegetables in my fridge.

Some may scoff at the Suzy-homemaker-ness of it all and label it as trite or kitsch or old-fashioned.  I see you rolling your eyes, brandishing your high-stress jobs like swords, all while trying to keep those multiple balls that you juggle in the air.  Well, I only have this to say, I am one of you.  I have a full time, high stress job that I absolutely love to wield like some shiny weapon, or more to the point, like a shield…"I’m stressed!  Don’t bug me!"  My job has nothing to do with writing or food or this blog.  It is a regular job, and like the millions of regular jobs out there – takes up most of my time and can be the cause of some energetic head-against-the-wall banging.  I juggle multiple roles and yes, it does get tiring and frustrating.  I don’t always stick my lemons in my San Pellegrino, despite my best efforts.  Sometimes I suck on them and grumble and say “oh phooey!”

But, these homey, hearth-y tasks like making stock from scratch, kneading bread, or making your own cereal, actually help relieve the stress of a fast-paced world.  Its very clichéd corniness, its almost primitive function, brings me comfort.  Slowing down my steps, doing something good for myself, my body, and my family...puttering, contemplating, working with my hands.  The very antithesis of the harried pace of work and, sometimes, life.

Plus there is the added benefit, lest we forget, of avoiding all the additives and what-nots that you find in the packaged, store-bought stuff. 

Peanut Butter and Honey Granola

(adapted from theKitchn)

• 3 cups old-fashioned rolled oats
• 1 cup very roughly chopped walnuts
• 1 cup very roughly chopped almonds
• 1 cup hulled raw pumpkin seeds
• 1 cup wheat germ
• 1 1/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup honey
• 1/2 cup packed dark brown sugar
• 1 cup natural peanut butter, smooth or chunky
• 1 1/2 teaspoons vanilla
• 2/3 cup vegetable or olive oil
• 3/4 cup chopped dried dates

- In a large bowl, combine oats, nuts, pumpkin seeds, wheat germ, salt, and cinnamon.

- In a small saucepan, mix the honey and brown sugar. Bring to a simmer over medium heat, stirring constantly until sugar is melted.  Take the pan off the heat and stir in the peanut butter and vanilla until smooth.

- Pour the honey/peanut butter mixture over the oat mixture. Add the oil, and stir thoroughly until everything is evenly coated. The mixture will be chunky and rough.

- Spread the oat mixture evenly on 2 foil-lined (original calls for parchment-lined but I like how foil stays put better) baking sheets and bake in a pre-heated 325F oven for 40 minutes, stirring 2-3 times while baking (I like stirring every 10 minutes).

- When the granola is done transfer to another baking sheet, this one lined with parchment, and spread out.  I find this is a good way to let the granola cool down.  Once cool, add the dates, and toss to combine.

I haven’t bought granola, or cereal, for a while now (except for the occasional box of raisin bran…for which I have an inexplicable love).  I cannot recommend making your own granola enough.  It tastes so much better than what you buy in the stores, it is wickedly easy, and you can tailor it to your tastes.  I have my basic, go-to recipe for granola here, but this is a wonderful variation.  I mean, peanut butter granola…what more needs to be said?  I deviated from the original recipe by using walnuts and almonds instead of all peanuts, and forgoing the ground ginger.  This makes an absolutely gorgeous granola – redolent with sweet-salty peanutbuttery goodness, and the dates are the perfect dried fruit for it.  The recipe makes a nice big batch too, so take out those jars and cute labels and share with family and friends!

Now, don’t think that I’ve gone the full Martha.  Although I do dedicate my best efforts to making things from scratch, I won’t get up on a soapbox and say that I never use cube bullion or buy jam.  I do, after all, as I said, understand firsthand life’s often frenetic pace and I won’t (and neither should anyone) beat myself up if I can’t make bread this week.  Still, do not underestimate the benefits, both in the goodness of the end product and in therapeutic qualities of the process, of doing things the “old-fashioned” way :) 

To all the worker bees out there: may our weekend be as luxuriously slow as our week was dizzyingly fast!

And to all the mamas out there, who are always working, 24/7: Have a fabulous Mother’s Day!  If I could give all of you peanut butter granola topped kisses I would :)

Grilled Figs and Cheese

I have a friend called T.  She can leave a person quaking in their shoes with a word and can slay dragons with her eyes.  She is certainly no one you would want to mess with.  She walks with a confidence that is both hard-earned and natural-born, can look anyone in the eye, and can wring success out of even the most stubborn situation.  She is also not scared of frogs…which is a huge deal in my book.

To the untrained eye, T may seem to be all hard edges and glacial surfaces.  Not to say the intimidating aura that floats about her is a sham.  It isn’t.  And don’t you get caught on the wrong side of that is all I can say missy!  But, that being said, beneath the ice and fire, is one of my sweetest friends (she will deny this no doubt, the way she tries to brush off hugs and kisses, but I will persist).

She is fiercely loyal to those she considers friends.  She will fight lions for you.  She will burn you music of an amazing variety -- random, yet awesome, music.  That includes an all Filipino ballad CD meant for singing along, in the car, in the rain. She is generous and thoughtful and will gift you with things she knows you will enjoy – whether it is an interview with your favorite local band, a pot of truffle salt, or luscious dried figs from Turkey.

There is no real recipe for this, but I will try to outline the method and ingredients as best I can, because this was truly extraordinary, as far as sandwiches go.  Just as T is, as far as friends go.

Grilled Figs and Cheese  

(for one)

• Two slices sourdough bread (or your favorite bread…I imagine a darker multigrain would work well too)
• About 3 dried figs, sliced
• A spoonful of chopped walnuts
• A couple spoonfuls of ricotta
• 2-3 slices brie
• 2-3 thick slices fresh mozzarella
• Generous drizzlings of honey
• A sprinkle of truffle salt

- Heat a panini press or grill pan.

- On one slice of bread smear the ricotta thickly.  Top with fig slices and walnuts.  Top that with the brie, then the mozzarella.  Drizzle with honey and sprinkle with truffle salt.  Top with the other slice of bread.

- Place sandwich on the press or grill and press down.  Grill, pressing down, until grill marks appear, bread is toasted, and the cheeses have melted and melded into a beautiful mess.

I have stuck to relatively mild cheeses here because I wanted something very creamy, and I wanted to use the truffle salt (which would be impossible with sharper, saltier cheeses).  You can certainly use other cheeses, and I am looking forward to experimenting in that direction as well.  Just remember to nix the truffle salt if you are using stronger cheeses.  Another, delicious, way to go at it would be to use truffle honey instead of the honey + truffle salt.  Oh yes.

And wait…I haven’t forgotten about the packet of locally cultivated, raised with much love and care, dried oyster mushrooms that I promised you!  After, quite literally, putting all your names in a hat and picking one (yes, I do not know how to work a random number generator), the winner is…Sweet Tooth (I’ll be emailing you shortly)!!  Thank you to everyone who joined!  I had fun and I hope you did too.  I think I’ll be doing more of this in the future :)

(ssshhhh...just nod twice if there are too many Game of Thrones references in this post)

Mushrooms with Chinese Goose Liver Sausage (and a giveaway)

Through almost seven years of blogging I realize, with a start, that I haven’t really changed all that much.  Well, I have grown somewhat I’d like to think.  I believe I can safely say that my photography skills have improved to some extent – although, truth be told, I suspect that is largely due to my camera upgrade than from any amazing talent on my part.  I have also, finally, managed to smarten up the look here – although that is, by and large, due to the talents my lovely blog designer.  So yes, there have been changes….but the basic essence of it, its soul (if you will allow me a little cheesiness here), remains the same.

And really, I’m glad for it.  For me, this blog has always been, from that first hopeful post in 2005 until now (a husband, a baby, and two moves later), an extension of my person, and as such, has always been immensely personal.  My food, my thoughts, my culinary journey.  Simple, overly and overtly simple at times…but, without doubt or discussion, all mine.

So, you could say, I am not the most savvy when it comes to what is actually going on “out there” in the heady world of blogging.  While others launch themselves wholeheartedly into a flurry of new and exciting ways to reach and interact with more readers, I’ve been right here clacking away at my keyboard, on my third latte, happily tucking into a Canadian ham/brie/wilted wild arugula/chipotle fried egg tartine.  I am blithering dolt at parties when people ask me about product reviews and sponsors and “how to engage readers” or “tap into more bloggers”.  I can tell you how to make really good scrambled eggs though!  Search Engine Optimization?  No clue.  Pork Belly Caramelization?  That I can do!

Be all that as it may, I just wanted to say, I DO love you dear readers!  Oh so very much actually.  Have I been a bad, bad blogger for not optimizing my reaching out to you?  If I have, I am sorry.  To make it up to you I have decided to have a giveaway!  Your comments and emails are a big part of the inspiration that goes into making this little space such a haven for me.  Let me show my gratitude with…mushrooms :)

Mushrooms with Chinese Goose Liver Sausage

• Canola oil (or any other mild flavored oil)
• 2 pieces Chinese goose liver sausage (about 70 grams total), sliced on the diagonal
• 100 grams shitake mushrooms, stems trimmed and caps sliced
• 100 grams oyster mushrooms, whole or cut in two if very large
• 1 teaspoons soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon mirin
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• Some water, if needed

- Place the soy sauce, oyster sauce, mirin, sesame oil, and sugar in a small bowl and mix well.  Set aside.

- Heat and wok or skillet on medium high heat.  When hot add a swirl of canola oil.  When the oil is hot add the sausage and sauté for a few minutes until sausage softens a bit and edges are slightly toasted.  Remove from pan a set aside.

- Add mushrooms to the pan and toss.  Add part of the sauce mixture, toss until all the mushrooms are coated, and cover.  Let this cook for a couple more minutes, stirring occasionally, until mushrooms have softened.

- Add sausage back to the pan along with the rest of the sauce mixture, stir, and cook just until the mushrooms have fully softened.  If it gets too dry add a bit of water.

I stingily used the last of my Chinese goose liver sausage for this and I can say, with all confidence, that it was well worth it.  Have this with heaps, and I do mean heaps, of steaming white rice and you will be in Chinese goose liver sausage nirvana.  Which is, in my book, a very good place to be.

So, without further ado…what I am giving away, to one lucky reader, is a pack of dried oyster mushrooms from the Ministry of Mushrooms!  I have mentioned them before here and I have been an avid customer since I first came upon them.  I love mushrooms, and I love local purveyors who are passionate about what they stand behind.  So I have decided to share that love with you. 

I will need to limit this giveaway to readers within the Philippines – sadly, I can’t guarantee that posting some mushrooms overseas will go off without a hitch.  For all of you over here, all you have to do is leave a comment, that’s it!  Before my next blog post (which should be a week from now) I will put all your names in a hat, and pick one, and ta-da, the mushrooms are yours!  I will announce the winner in my next blog post.

If lots of you think that this is fun then we will definitely do it again.  I have a bunch of ideas already brewing in my head and I can’t wait to share, literally, the things I love with you!  Happy weekend friends!