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Archive for January, 2009

Yield: 4 Servings

Ingredients:

  • 1/8 teaspoon crushed saffron threads (if using the powdered form, use 1/32 teaspoon)
  • 2 cups boiling water, divided use
  • 1 cup long-grain white rice
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Directions:

  1. Steep the saffron in 1/2 cup of the boiling water for 5 minutes. Keep rest of the water boiling.
  2. Lightly sauté the rice in the olive oil in a large skillet or saucepan.
  3. Add salt, strained saffron water, and the balance of the boiling water.
  4. Cover tightly, reduce the heat to very low, and simmer until the rice is done (about 20 minutes) Let cool.
    (Once cooled, you can freeze for future use)

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Recipe Source: Emeril Lagasse – Food Networ

Ingredients:

  • Eggs
  • Water to cover eggs
  • Pinch salt

Directions:

  1. Place the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Cook for 2 minutes.
  2. Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes.
  3. Drain and cool the eggs for 2 minutes in ice water. Drain and peel the eggs.

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