Basically it was a rice dish combined with pasta. You browned the rice and pasta in a skillet and then added water and a seasoning packet. I am sure it was pretty high in salt and artificial flavours and ingredients.

These days I prefer to make it from scratch.  Its not very hard to make from scratch when it comes right down to it. Is quick, easy and delicious.

These days I prefer to call it a Pilaf . A Pilaf is a rice dish that originated in the middle east. It usually involves browning or toasting some rice (and in this case vermicelli) and then adding seasonings, vegetables and stock.

You can also add bits of meat or fish.  This version is meant to be a side dish and I have added Italian flavours.

Normally I would use vermicelli, which is a very thin pasta.  I did not have any of that today. Today I used broken up spaghettini. It worked well.

You can also use orzo.  Orzo is a rice shaped pasta.  All work in this. You are going to toast it in some butter. This adds flavour, colour and interest.

You brown the pasta in some butter and then toss in the rice.  I used Jasmine rice.

I love Jasmine rice. You sometimes will see it called popcorn rice. It is a long grain rice and is perfect for things like pilaf. It has a delicate floral and buttery scent.

Once you have coated the rice in the butter you then add water and a mix of herbs and seasonings. Today I added Italian flavours.

Basil, oregano, thyme, rosemary,  parsley, etc. You can use fresh if you like.  Just double the amounts. I had no fresh today so I used dried.

In the olden days fresh herbs were a real rarity. My mother never used fresh herbs. not ever.  Except perhaps fresh chives of parsley.  And even that was once in a blue  moon.

Parsley was meant as a garnish.  My father grew a pot of chives. He liked them in his bologna sandwiches.

My mother didn't use a lot of herbs at all. My father didn't (and doesn't) like wildly flavoured food. He likes things simple. My mom used salt and pepper.

When I was a teenager she discovered oregano. Before we knew it she was sneaking dried oregano into everything!

When I say everything, I mean literally everything. Nothing was safe from her bottle of Oregano. it ended up in our soups, stews, BBQ sauce, Chili, everything.

Bless her heart. She was actually living life on the edge with this discovery. For her anyways.  My father accepted the oregano and peace reigned.  He is always reminding me however, that he likes simple things.

I am not sure if he will like this or not.  We shall see. I hope that he will.  I happen to love it.

It goes together really quickly and has fabulous flavours.  Flavours that go together with just about anything.

 I especially love it with grilled salmon.  Salmon is one of those fishes that demands strong flavours to accompany it.

Salmon can be quite a strongly flavoured fish . You want something on the side that will stand up to it, but not overcome it. You want it to complement it.

If you wanted to you could turn this into a main dish by adding some cooked meat or fish to it. It would be kind of like a fried rice then I suppose.  With Italian flavours.

I was trying to describe how to make this to my daughter earlier. She thought it sounded really delicious.

 My oldest daughter is developmentally challenged. I always try to write my recipes so that anyone can cook them. I try to explain them in simple terms.

I try to write them so that she can make them. Generally speaking that is my criteria. If I think she can cook them.  That way I know most people can have success with them.

I really get perturbed when someone tries one of my recipes and they say it didn't work for them.  They will say, I cut down this, and I added that and I left out whatnot, but it didn't work! 

Like its the recipe's fault.  Cooking is very subjective and very much a matter of taste.  What I present here have always been tested and tried.  I have had success with them, as written.

Anything else is a matter of taste.  And we all like different things.  In any case, I hope you will make it and enjoy it.  

It makes a great midweek side dish and the leftovers reheat very well.
 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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12 round buttery crackers, crumbled



Melt the butter in a saucepan over medium low heat.  Add the chopped onion, reduce the heat to low and cook, stirring frequently, over low heat until the onions begin to caramelize.  This will take about 10 minutes.

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a shallow casserole dish.

Well, I have to say the weather this summer so far has been absolutely horrible!  Rainy and cold, cold, cold.   As I write this (Thursday June 30th) we are debating on whether we want to put the heat on or not.  My sensible side says no, just put on a sweater, but the wimpy part of me wants to give in!

I am quite sure that if you were to look up the word comfort in a dictionary, you would find the words "Rice Pudding." written there in black and white . . . perhaps with a tasty picture that would speak a thousand words about just how tasty and soulful Rice Pudding really is . . .

No???? Well, then they certainly should be!!!

 

We were cleaning out the freezer at the weekend and I found a nice piece of salt beef that was in danger of having been in there for far too long, so what's a gal to do.  I thawed it out and cooked it.  I know it's not St Patrick's Day or even close to it . . .  but in all honesty I can eat salt or corned beef anytime!  And of course the tastiest go with it side dish has to be cabbage!

I love October . . .  it is in October that my taste palate turns to the colour orange and I just want to eat my fill of winter squash and pumpkins, carrots and sweet potatoes.  I don't crave these things in July and August,  or even September  . . . but once the calendar page flips over to October, I can't seem to get enough of them and I start incorporating them into whatever I can.

I was recently sent a beautiful cookbook . . . Great Homemade Soup's, a cook's collection, by Paul Gayler.  I am no stranger to Paul Gayler's cookery books.  I already own three of them, and love them so I was really pleased to have been given the offer of this one.  I knew I was in for a real treat and I was not disappointed.

In this gorgeously presented book Paul shares a comprehensive collection of over 100 of his most appetising soup recipes alongside recipes from guest chefs including Daniel Boulud, Antonio Carluccio, Chris and Jeff Galvin, Tom Kerridge, Atul Kochhar, Pierre Koffman and Susan Spicer.



It brings you through the whole range of soupery, from basic equipment and stocks, broths and consommes, smooth and creamy soups, hearty soups, traditional soups, exotic concoctions and chilled soups.  There is something in this lovely book to suit any taste and budget, with clear and concise instructions and beautiful imagery.



Each recipe has a full colour and mouth watering photograph to accompany it (photography by Lisa Linder.)

I found the first chapter which included a brief introduction to soups, their classification, the equipment needed, some information on garnishes, accompaniments and soup toppings before detailing in step-by-step Masterclasses how to make perfect homemade soup stocks, the fundamental base to every good soup to be very informative and my favourite chapter.   There was so much to learn about soup in there . . .  and I like to think that you are never too old to learn something new.



Amongst the many soups on offer you will see such tasty delights as . . .

• Cauliflower soup with brie toasties
• Roasted pepper and aubergine soup
• Carrot, pineapple and ginger soup
• Jamaican pepper pot soup
• Soupe a l'oignon gratinee

And that's only the tip of the iceberg. Of course the proof of the pudding is always in the eating and I would never recommend a cookbook to you if I hadn't tried at least one of the recipes included.  It was really difficult to make up my mind with this book as everything looked so delicious, but I finally narrowed it down to one.



I chose his recipe for Italian Wedding Soup.  Not only did it look beautiful, but I had everything in the house that I needed in order to make it.   I had never had Italian Wedding Soup before and I was keen to try something different.



The instructions were concise and easy to follow.  Even though it was not something I had ever eaten, I knew exactly what I was supposed to do.  None of the ingredients was outrageous or difficult to find.  In fact I already had all of them in the house, although I did substitute Cavolo Nero for the lettuce, because that is what I had and what I thought would look prettiest, and I think food should be pretty don't you?



It went together beautifully . . . and the end result was a lovely soup.  Hearty enough to be a main meal once I added crusty bread on the side.  The Toddster who usually loves his soups creamy and thick, declared it to be one of the nicest soups he had ever eaten.  So in short . . . this was a real winner!




First make the meatballs.  Combine all of the ingredients, mixing well with your hands, in a bowl.  Season to taste and then place in the fridge to chill for an hour.  Remove from the fridge at the end of that time and then using wet hands roll into 1 inch balls.

Heat a large frying pan with 2 TBS of the oil over medium low heat.  Add the meatballs and cook, for 5 to 8 minutes, or until golden all over.   Remove with a slotted spoon to some paper towels and set aside.

Using a clean pan, over medium heat, heat the remaining oil.  Add the onion, garlic and chilli flakes and reduce heat.  Cook, stirring until softened, for about 10 minutes.  Pour the stock over all, bring to the boil and then reduce to a simmer.  Add the pasta and the escarole and simmer for 10 to 12 minutes, or until the pasta is al dente.  Add the meat balls to the broth and simmer for about 5 minutes longer.  Sir in the parsley.

Whisk together the egg and Pecorino Romano in a bowl.  Slowly pour this mixture into the soup, stirring continuously and always in the same direction with a wooden spoon as you pour..  Simmer for 30 seconds over the lowers heat to cook the eggs and thicken the soup slightly.  Taste and adjust seasoning.  Divide between heated bowls and serve immediately!



This was an amazing collection of soups in just one place. The author has done a great job at collecting and sharing a wide array of soups from every part of the world that will warm you inside and out.  All-in-all this is a comprehensive cookbook with amazing images throughout that will leave your mouth watering.  I give this book 10+ and highly recommend it for anyone's cookery book collection.  It would make a fabulous gift for the foodie in your life, especially if you are wanting them to make you some tasty soups to indulge in!

Book: Great Homemade Soups: A Cook's Collection
Author: Paul Gaylor
Publisher:  Jacquie Small LLP, 74-77 White Lion Street, London N1 9PF
ISBN: 9781909342231
Publication Date: 17 October 2013
Cover: Hardback
RRP: £25 UK, $30 US

 

Did you notice that beautiful cast iron casserole I was using to make my soup in???  I know isn't it gorgeous.  It is a part of the Pro Cook line of cast iron Casseroles. 



I was recently sent the ProCook Turquoise Cast Iron Casserole20cm / 2.9L Round Casserole Dish to try out and I have to say I am loving it.  I already had a much higher priced "luxury" brand cast iron casserole dish and I was keen to compare the two.  I have to say in all honesty, I can't see a difference . . . except in the price.  Seriously.   I can't speak for it's value over long term use as I have only had each of these casseroles a short time, but so far they have both performed equally.

The Pro Cook traditional cast iron range is built to last a lifetime. Hand cast from molten iron giving incredible strength and durability, topped with smart, stainless steel knobs, cast iron handles and enameled inside and out with turquoise and cream for a stunning, self-basting finish and excellent heat retaining properties.

Suitable for hob and oven cooking and for all cookers including induction, this range is ideal for long, slow cooking so you can just pop it into the oven.

One of the drawbacks would be that they are not suitable for dishwasher use.  But even Le Creuset recommend that you only wash in the dishwasher with caution.  They come with a full 25 year guarantee. (Le Creuset offers a lifetime guarantee.) Right now you can purchase this same one on their page for £32 a reduction from the regular price of £64 on the high street.

The Pro Cook Oven to Table line of Cast Iron Cookware comes in a wide range of sizes and colours and I truly feel they are good value for money spent.   I could honestly see NO discernable difference in performance between the more expensive brand cast iron cookware and this reasonably priced brand.   I highly recommend.

Place the potatoes in a pot of lightly salted water to cover.  Bring to the boil.  Cook until tender, drain, and then mash.  Whilst the potatoes are cooking, melt one TBS of the butter in a large frying pan.  Add the chopped onions.  Saute, stirring occasionally, over medium heat until the onions soften and begin to caramelize.  Once you have the potatoes mashed, whisk in the hot milk, remaining TBS of butter and the caramelized onions, along with some salt and white pepper.   Serve hot.

To serve, cut the baguettes in half lengthwise.   Spread with some of the mayo and top with a generous amount of the shredded beef and some of the pickled onions.  Serve immediately.  We like to have coleslaw with this, but fill your boots and have whatever you want with it.  Todd likes his on a Baguette, but I prefer mine on a Ciabatta.   It's all a matter of taste and texture!