How to Make Sushi Rice That Even Works for Sushi

I don’t make sushi at home very often, or ever, since we’re surrounded by top-notch sushi chefs here in San Francisco, but that doesn’t mean I don’t make sushi rice. I think sushi rice makes a perfect side dish for just about any grilled meat, and since it’s perfectly fine at room temperature, it’s great for picnics.

You can even turn it into some quick tortilla-less tacos using nori seaweed wraps, as seen in the video. They make for such a unique summer meal – the perfect delivery system for any and all leftovers. I even seen it rolled into balls, and tossed in toasted sesame seeds, or seaweed, and served like truffles.

What I’m trying to say is, you can do a lot with this stuff. Including sushi. There are thousands of videos on YouTube showing how to make literally every type of sushi in existence, so check those out if you’re so inclined. Maybe one of these days I’ll even give it a go, if only for the “constructive criticism.”  I really hope you give this sushi rice technique a try soon.  Enjoy!

2 cups sushi rice, rinsed well, and left to dry for one hour

2 1/4 cups water

1/4 to 1/3 cup seasoned *rice vinegar, or to taste

* I buy mine already seasoned, but to make your own seasoned rice vinegar; combine:

1 cup rice vinegar, or cider vinegar

1/2 cup white sugar

4 teaspoons kosher salt

Tartiflette – French Potato, Bacon, and Illegal Cheese Casserole

There’s nothing I like more than getting a food wish for something I didn’t know existed, and thanks to a Mr. Patrick Ryan, I now know that tartiflette exists. This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese.

If you haven’t heard of Reblochon, don’t feel bad. It’s illegal here. Since it’s made with raw milk, which apparently is dangerous, even though people have been eating it for centuries, it’s not allowed to be imported into the country. However, while you can’t get the real stuff, without smuggling at least, you can get a wonderful substitute, called “Dancing Fern,” from Sequatchie Cove Creamery.

If you’re wondering what it’s like, this is their description: “…soft and supple texture and barnyardy aroma, along with notes of cultured butter, shiitake mushroom, and walnuts.” You can find it at your finer cheese shops, or from several online sources, and while very expensive, it really was a magnificent cheese.

If you can’t swing faux-reblochon, I’ve read about some people using half gruyere and half brie. After tasting the finished product, I can see how that combo could create a somewhat similar flavor profile. Of course, since we’re talking about potatoes and bacon, just about any melting cheese should work beautifully. I really hope you give this amazing casserole a try soon. Enjoy!

Ingredients for about 8 portions:

butter for greasing casserole dish

3 pounds russet potatoes, cooked with skins on, in salted water

12 ounces thick-cut bacon, cut into 1/2-inch pieces

2 large onions, sliced thin

salt, freshly ground black pepper, and cayenne to taste

1⁄2 cup drinkable white wine

3/4 cup crème fraiche

1 pound Reblochon cheese, or something similar like Dancing Fern

- 375F. for 45 minutes, or until potatoes are very tender

Nectarine Salsa – Stone Cold Delicious

I’ve always loved the marvelous contrast between a hot, smoky piece of meat, and a cold, fruity salsa; and this version featuring nectarines did not disappoint. In fact, the only thing that pairs better with this fresh fruit salsa is a basket of crispy tortilla chips.

This salsa will work with any stone fruit, but nectarines are my favorite. They’re usually sweet, even when still a bit firm, which I prefer texturally over a perfectly ripe price of fruit. Having said that, if you do have a few peaches to use up this summer, this is something to keep in mind.

As I said in my closing arguments at the end of the video, if you think fruit salsa is just too weird, then you need to be reminded that tomato, a fruit, is the most popular salsa ingredient of all time. I rest my case…again. Hope you give this a try soon. Enjoy!

Ingredients for about 2 cups Nectarine Salsa:

*Note: everything here is “to taste,” so adjust accordingly.

1 cup finely diced nectarine

1/3 cup finely diced onions

1/2 cup finely diced red bell pepper

2 tbsp finely diced jalapeno pepper

1 tbsp chopped cilantro

2 tsp olive oil

1 tbsp fresh lime juice

1/2 tsp salt, plus more to taste

pinch cayenne

pinch freshly ground black pepper

Spinach and Parmesan Quinoa

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Here's a delicious healthy side dish, that's sure to please and goes with everything from grilled chicken and fish to baked pork chops. It's a favorite of mine to serve with simply marinated and grilled lamb chops.

Other than a side dish, this would also make a terrific vegetarian lunch idea or as part of a Meatless Monday supper.

Serves 6

Bring to a boil over low heat:

• 1 cup quinoa
• 1/2 tsp salt
• 1 1/2 cups water

Cover and simmer very slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite. As in cooking rice I like to keep the pot covered tightly, turn off the burner in the last five minutes and let it it sit: then fluff with a fork when it's done.

In a wok or large saute pan add:

• 3 tbsp olive oil
• 2 cloves minced garlic
• 1 small minced shallot

Saute for a moment to soften the shallot and garlic then add:

• 1 small red, yellow or orange bell pepper
• 1/2 cup pitted olives (optional)
• 1 small diced de-seeded tomato
• 1/2 tsp black pepper

Saute for only a minute or to heat the peppers through, then remove from the heat and toss in:

• 1/4 cup grated Parmesan cheese
• 2 cups fresh baby spinach leaves

Toss together well until the spinach wilts and serve immediately with a drizzle of extra virgin olive oil and shards of Parmesan as a garnish.

Spinach and Parmesan Quinoa

Spinach Pesto Pappardelle

Spinach Pesto Pappardelle

I'd never made spinach pesto before but with half a large bag desperately in need of being put to good use I decided to give it a try for lunch. The kids in particular loved it and Olivia even had the pasta for lunch again the next day.

I was a little worried about using the spinach completely fresh as you would use basil in pesto, mainly because I wanted to preserve the color, so I blanched it and patted it dry between layers of paper towels. That method worked like a charm and the color was just as bright and inviting in the leftover refrigerated pesto even 2 days later.

This recipe is a great way to get the kids to eat their spinach and makes for a great side dish as well as a delicious lunch.

• about 4 cups baby spinach leaves (1 cup wilted spinach)

Have a large bowl of ice water standing by. Drop the spinach into boiling water for only about 30 seconds. Drain immediately and plunge the spinach into the ice water. Drain and lay the spinach out on a few layers of paper towels and pat them dry before adding them to a blender or food processor along with:

• 1/2 cup grated Parmesan cheese
• pinch black pepper
• 1/4 cup toasted pine nuts
• 2 cloves finely minced garlic

I toast the pine nuts in the oven on a cookie sheet for a few minutes but you can toss them in a non stick saute pan for a couple of minutes until they begin to brown a little. Either way, watch them carefully, they can burn quickly. Process on medium speed until the spinach and other ingredients begin to form a paste, then reduce the speed to low and begin slowly drizzling in:

• 1/2 cup good quality extra virgin olive oil

If you want to use the pesto as a dip you can cut back on the amount of olive oil to make it thicker.

Makes enough pesto to coat about 1/2 pound dry pasta when cooked, like pappardelle; enough for 4 servings.

Store any leftovers in the fridge.

Spinach Pesto

Warm Roasted Spaghetti Squash and Quinoa SaladWarm Roasted Spaghetti Squash and Quinoa Salad

Warm Roasted Spaghetti Squash and Quinoa Salad

Here's an invention of Spouse's that was made to use up some already cooked quinoa in the fridge. She added ginger for warmth and lemon for brightness to the quickly stir-fried peppers and onions and served it over sweet roasted spaghetti squash. This makes a terrific healthy lunch or I'd even serve it as a side dish with lean grilled chicken, pork or fish.

Serves 4
Preheat oven to 375 degrees F.

• 1 large spaghetti squash
• salt and pepper to season
• 1 tbsp olive oil

Cut the squash in half and remove the seeds and fibers from the center. Season with salt and pepper and brush the inside surfaces with the olive oil. Place on a baking sheet and roast for about 40 minutes or intil fork tender. Use a fork to scrape out the cooked "spaghetti" stings of squash.

• 1/2 cup quinoa
• 2 cups water (or chicken stock)
• 1/2 tsp salt

Slowly simmer the quinoa in the salted water (or chicken stock for about 20 minutes until fully cooked. Quinoa should be cooked in a similar way as rice. I always turn the heat off for the last 5 minutes, cover and let sit, then fluff with a fork at the end.

• 2 tbsp olive oil
• 2 cloves minced garlic
• 1 small red onion, diced
• 1 cup chopped bell peppers
• 1 tbsp finely grated ginger
• 1/2 tsp five spice powder
• salt and pepper to season
• zest and juice of one lemon

Heat the oil over medium heat and add the garlic and red onion until they begin to soften. Quickly add the peppers and stir fry for one minute before adding the ginger, five spice powder, lemon zest, lemon juice and salt and pepper. Stir fry for only a few minutes before serving over the roasted spaghetti squash. Top with green onions and a drizzle of extra virgin olive oil if you like.

Warm Roasted Spaghetti Squash and Quinoa Salad

Citrus Fig Cranberry Sauce

Citrus Fig Cranberry Sauce

What's turkey without cranberry sauce? It would be like not serving gravy with the meal. There's no need to serve it out of a can though because homemade cranberry sauce is one of the easiest things to prepare with your roast turkey dinner. This recipe adds some sweet figs and balancing citrus and spice flavors to the sauce for special occasions like the Holidays. These traditional festive flavors give very complimentary yet not overwhelming notes to the sauce.

Give it a try with roast chicken and pork as well. If you make a large batch and properly bottle it in mason jars, you can enjoy it for months to come and it makes a nice homemade gift too.

Citrus Fig Cranberry Sauce

Recipe by Barry C. Parsons

A delicious, lightly spiced accompaniment to roast turkey, chicken or even pork.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 3 cups sauce

Ingredients

• 3 cups fresh or frozen cranberries
• 1 cup chopped dried figs
• juice of one orange
• juice of one lemon
• 1/2 tsp finely minced orange zest
• 1/2 tsp finely minced lemon juice
• 1 cup water
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 1/4 tsp cinnamon
• 1 star anise (optional)

Cooking Directions

1. Simmer all of the ingredients together slowly for 30-40 minutes or until the cranberries are fully cooked and the mixture reduces and thickens to a jam-like consistency. Stir the sauce often as it simmers.
2. Remove the star anise if you used one and store in mason jars or in plastic containers in the fridge until served.

Maple Roasted Vegetables

Maple Roasted Vegetables

We adore our Roast Potatoes here in the Parsons household but truth be told, whenever they are in the oven they are most likely always sharing space with other roasted vegetables too, especially carrots and parsnips. After a visit to our local farmers market last week, Sunday dinner got this beautifully colorful addition to our Lemon Sage Butter Roasted Turkey.

I only add the maple syrup to these vegetables after they are partially cooked so that the sugar in the syrup does not burn. This allows the veggies to develop a little caramelization before the light glaze of maple syrup finishes them off.

Maple Roasted Vegetables

Maple Roasted Vegetables

Recipe by Barry C. Parsons

Roasted Autumn vegetables with a light lemon, maple glaze.

Prep time: 15 minutes
Cook time: About 60 minutes
Total time: 75 minutes
Yield: Serves 4-6 as a side dish.
Ingredients

• 2 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 1 large red onion, cut in wedges
• 1 lemon
• 1 small butternut squash, cut in chunks
• 4 cloves garlic, unpeeled
• 6 yellow beets, quartered
• 4 tbsp olive oil
• pinch salt
• pinch black pepper
• 2-3 tbsp pure maple syrup

Cooking Directions

1. Toss all of the ingredients, except the maple syrup together with the olive oil.
2. Roast in a single layer in a 350 degree oven for approximately 1/2 hour.
3. Squeeze the roasted lemon over the rest of the vegetables and add the maple syrup.
4. Toss together well to coat all the vegetables and roast for about another 30 minutes or until all of the vegetables are fork tender.
5. Toss the vegetables several times during the last of the cooking time to glaze the vegetables in the maple syrup.

Roasted Garlic and Lemon Duchess Potatoes

Roasted Garlic and Lemon Duchess Potatoes

More great side dish ideas is one request often made by our readers and are always a welcome addition to a recipe arsenal. So often we have the same roast chicken, beef or turkey and the side dishes become even more important to add interest to what might otherwise be a rather mundane meal.

As part of a recent Sunday dinner which would do great service as a Thanksgiving or even Christmas dinner, we enjoyed these potatoes with roasted vegetables and a very delicious Lemon Sage Butter Roasted Turkey. The lemon and roasted garlic for these potatoes actually came from roasting the vegetables that we served with it but if you are making this as a side dish for another meal, they are easily roasted on their own.

Roasted Garlic and Lemon Duchess Potatoes

Recipe by Barry C. Parsons

Roasted Garlic and Lemon Duchess Potatoes - golden crusted, creamy duchess potatoes with sweet roasted garlic and a hint of lemon.

Prep time: 45 minutes
Cook time: 20 - 30 minutes
Total time: 1 hour 15 minutes
Yield: 6-8 servings
Ingredients

• 3 lbs red or yellow potatoes
• 1/4 tsp black pepper
• 1/2 tsp salt
• 4 tbsp melted butter
• 1/3 cup cold whipping cream
• 4 egg yolks
• 1/2 roasted lemon, juiced
• 4 cloves roasted garlic
• drizzle olive oil (for lemon and garlic roasting)

Cooking Directions

1. Place garlic cloves in a garlic roaster or just wrap in aluminum foil with a pinch of salt and a light drizzle of olive oil.
2. In a small glass baking dish drizzle a little olive oil then place the lemon, cut side down. Roast with the garlic for 45 minutes or so or until the garlic has softened.
3. Meanwhile, peel and cut your potatoes into chucks and simmer gently until fully cooked and for tender. Drain.
4. Mash the potatoes well and add the butter, juice from the roasted lemon, roasted garlic and salt and pepper. Mash until smooth.
5. Whisk together the egg yolks and whipping cream. Quickly mix into the mashed potatoes. Turn into a greased baking dish and bake at 375 degrees F for about 20 minutes or until the top turns golden brown.
6. Duchess potatoes can also be baked on a parchment lined baking sheets by dolloping the potato mixture or even piping it onto the sheet in individual servings or smaller sizes to serve 2 or 3 as a serving.

Apple Pecan Cornbread Stuffing

Apple Pecan Cornbread Stuffing

Cornbread stuffing is not something that I make often because there is rarely enough leftover cornbread to make it but on this occasion, I thought about adding some pecans and apples to the recipe to serve with our Brown Sugar Pecan Glazed Pork Loin. Since cornbread really takes just a few minutes to throw together, I decided it was worth the effort to whip up a quick batch. Along with some cauliflower gratin, it was the perfect accompaniment to the juicy and delicious glazed pork loin but it would be equally as good served with roast chicken or turkey or even with a baked ham dinner.

Apple Pecan Cornbread Stuffing

Recipe by Barry C. Parsons

An old fashioned baked cornbread stuffing, with the added deliciousness of thyme, pecans and apples.

Prep time: 15 minutes
Cook time: About 1 hour including baking time for the cornbread.
Total time: 1 hour 15 minutes
Yield: About 8-10 servings
Ingredients

• 4 -5 cups large cornbread cubes
• 1 cup chicken or vegetable stock
• 1 egg
• 2 diced apples
• 1/4 cup melted butter
• 2 tbsp chopped fresh thyme (or oregano)
• 2 tbsp olive oil
• 3 cloves minced garlic
• 1 large onion, diced small
• 1 stalk celery, diced small (optional)
• 3/4 cup pecans
• 1/2 tsp freshly ground black pepper
• pinch salt
• To Prepare the CORNBREAD
• 2 large eggs
• 1 1/2 cups buttermilk (or milk soured with 1-2 tbsp lemon juice)
• 3/4 cup + 2 tbsp all purpose flour
• 1 cup yellow cornmeal
• 2 tbsp sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Grease an 8x8 inch baking dish well with butter.
3. Heat the olive oil in a saute pan and add the garlic, onions and celery. Cook just until the onions have softened but not browned.
4. Toss the cooked onion mixture with the cornbread cubes, apples, thyme, salt, pepper and melted butter.
5. Place the cornbread mixture evenly into the greased baking dish.
6. Whisk together the eggs and chicken or vegetable stock well and pour evenly over the cornbread mixture.
7. Sprinkle the pecans over the top.
8. Bake for 30-35 minutes.
9. To prepare the cornbread, sift together the cornmeal, flour, sugar, baking powder and baking soda.
10. Add the eggs and milk and beat together until smooth.
11. Pour batter into a well greased 9x9 baking dish and bake at 350 degrees F for about 30 minutes or until a wooden toothpick inserted in the center comes out clean. 

Cornbread

Balsamic and Honey Roasted Beets

Balsamic and Honey Roasted Beets

Today's recipe comes courtesy of Spouse who loves this time of year because it's time for fresh local beets to hit the market. She grew up enjoying her mom's pickled beets all year long and our son has definitely inherited that love too.  Beets are a close second to parsnip in her list of favorite root vegetables and roasting them is her preferred method of cooking this dark, sweet vegetable.

Roasted beets are delicious just tossed with salt, pepper and a drizzle of olive oil but the addition of another couple of simple ingredients like honey and balsamic vinegar adds a beautiful, glistening and very tasty glaze to the roasted beets. Everyone is always looking for great side dishes for Fall meals and this one is not to be missed.

These warm roasted beets also make a phenomenal addition to any salad but adding them to a spinach and goat cheese salad is a particular favorite of mine.

Balsamic and Honey Roasted Beets

Recipe by Barry C. Parsons

A simple delicious side dish or a great addition to a spinach and goat cheese salad.

Prep time: 5-10 minutes
Cook time: Approximately 1 hour
Total time: 1 hour and 10 minutes
Yield: 6 servings
Ingredients

• 2 pounds fresh beets
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tsp chopped fresh thyme (optional)

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Peel the beets and cut them into roughly 1 to 1 1/2 inch cubes.
3. Toss the beets in the salt, pepper and olive oil.
4. Roast in a single layer for about 45 minutes, tossing occasionally.
5. Toss the partially roasted beets in the honey and balsamic vinegar and add the thyme too if you are using it.
6. Return to the oven and roast for an additional 15 minutes or so, tossing occasionally until the beets are fork tender.

Creamy Curry Orzo Salad

Creamy Curry Orzo Salad

Here's a terrific, easy, flavorful summer side dish perfect for barbeques and picnics.

• 3 cups fully cooked orzo pasta
• 1/2 cup finely chopped red pepper
• 1/4 cup coarsely grated carrots
• 1/4 cup golden raisins

Dressing

Mix together:

• 1/2 cup plain yogurt
• 1/2 cup plain mayonnaise
• 2 tbsp grated ginger
• 2 tbsp honey
• juice and zest of 1 lemon
• 3 tsp yellow curry powder
• salt and pepper to season
• 2 tbsp chopped cilantro
• 2 tbsp chopped chives

Toss with the other ingredients and let sit in the fridge for an hour or two before serving.

Lemon Chive Grilled Corn Salad

Grilled corn is a bit of a summer staple at our house. My son in particular loves it and will even eat leftover grilled corn on the cob out of the fridge so we don’t often get to make this salad with leftover grilled corn but it is a great way to use up some if you have it. It is a delicious side dish addition to any grilled dinner this season. I make my own mayo for this recipe but you could easily use store bought and add the lemon zest and chives to that.

Don't be intimidated if you have never made homemade mayonnaise before; it is easier than you think .

Prepare your mayonnaise first.

In a blender or food processor, combine until thick and pale in color

2 large or extra large egg yolks
3/4 teaspoon salt
1 teaspoon sugar
A pinch cayenne pepper
Zest of ½ lemon finely chopped

Add oil alternately with lime juice in three parts, adding the oil very slowly in a thin stream.

1 cup extra virgin olive oil
Juice of ½ lemon

This will produce a thick mayonnaise. Fold in two tablespoons chopped chives.

Toss together

3 to 4 large ears grilled corn, removed from the cob

2 large granny smith apples chopped

¼ cup finely diced red pepper

3 tbsp chopped green onion

½ to ¾ cup lemon chive mayo (or to taste)

salt and pepper to season

Chill the salad for an hour or two before serving.