1chop onion and peppers small, mix with all ingredients in bowl.. set oven to 350, bake for 40 min. until golden brown
1rinse rice in colander. 1 tablespoon of oil in heavy pot.. put in rice and fry until all grains are coated. Add enough boiling water to cover, put on tight lid and reduce heat let rice steam to cook on back burner.
2slice carrots on bias. 2 tablespoons of water 1 tsp of sugar on low heat. put in carrots and mix until all slices are coated.. cook 8 mins on low heat
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Easy Rice Pudding
A simple and supremely satisfying dessert, rice pudding is pure comfort in a bowl. It's easy to get there too! Just simmer white rice with whole milk, sugar, and a pinch of salt until the grains are tender, plump, and creamy, then stir in a little vanilla or almond extract while the pudding's still warm. Top however you like (fresh berries in season, dried fruit, toasted nuts for a crunchy contrast, a sprinkle of cinnamon)—you really can't go wrong. Read more.
DIY Puffy Rice Snacks
Crispy, puffed rice is actually a type of culinary foam, but it doesn't take a lot of fancy equipment to make. In this episode of MDRN KTCHN, host Scott Heimendinger shows you how to make puffed rice snacks at home using only a microwave and some frying oil. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!