Wow, the latest Saveur magazine....

[grasswire]

Celebrating American crabs, but also full of other goodies. It came this afternoon when I was trying to plan dinner for six around a roasted salmon. I read the article about brown rice and decided to make the Japanese fried rice (pine nuts, sesame oil, scallions, soy sauce, and I added frozen edemame beans and Tabasco also). Here was the menu:

Whole roasted sockeye salmon. I salted it liberally with French sea salt, stuffed it with thin lemon, orange, and lime slices, and covered the top of it with more citrus and some sea salt. Wow, it was a knockout.

Fried Japanese rice as above.

Salad of whole fresh sugar snap pea pods, thinly sliced English cucumber, and sliced green zebra tomatoes with Trader Joe's cilantro salad dressing.

Fresh asparagus, poached and then dressed with a bit of butter and a squeeze of orange juice.

Sherry cake for dessert. Not bad for a Thursday night. It all came together well.

I was exceptionally pleased with the Saveur method for cooking brown rice. Wow!! No more mushy rice.

[Phentex]

1. when did you add the edemame?

I'll look up the recipe, but did you wait to add it? That sounds like something we'd like.

[grasswire]

2. when the pine nuts and scallions were toasting in the oil

The recipe is basically this:

Stir fry 2 T pine nuts and 7 sliced scallions in 2 T sesame oil (I added the frozen edemames here and I may have used a bit more oil) 'til pine nuts are slightly toasted. Add two cups of cooled brown rice and 3 T light soy sauce. Here I added a good shot of Tabasco to taste. Stir fry til warmed through.

Their method for cooking the rice is simple and great. Boil 12 cups water in a large pot with tight fitting lid. Add 2 cups brown rice, stir once, and boil UNCOVERED for 30 minutes. Drain the rice, and then put it back in the pot and cover tightly. Let sit for ten minutes. Fluff it with a fork and cool if using for stir fry.

[Mind_your_head]

3. That sounds positively delicious!

Thanks for the ideas/recipes. Think I'll try that next time I make salmon - probably not the sherry cake, b/c we're not big on desserts - but the rest sounds awesome. Now I'm hungry *sigh* :-)