Nice Rice

 Lemon Rice

Lemon Rice (from The Illustrated Kitchen Bible with Sterling's additions)

3 tbsp vegetable oil

1 tsp yellow mustard seeds

6 green cardamom pods, split

1/2 tsp ground tumeric

2 dried hot red chilies, cut lengthwise

1/2 in piece fresh ginger, peeled and finely chopped

1 clove garlic

10 fresh or dried curry leaves

3 tbsp fresh lemon juice

4 cups cooked basmati rice

1/2 cup toasted and chopped cashews

2 tbsp cilantro 

1.  Heat the oil in a large frying pan over medium heat.  add the mustard seeds, cardamom pods, tumeric, chiles, ginger, garlic, and curry leaves.  Cook, stirring often, for 2 minutes, or until very aromatic.

2.  Add the lemon juice and cook for 1 minute.  Add the rice and cook, stirring occasionally, for about 3 minutes, until the rice is heated and coated in the spices.  Transfer to a platter, sprinkle with the cashews and cilantro, and serve hot.

Rye flour. Caraway Seeds. Drama.

Rueben Sandwiches on Homemade Rye Bread

So, who knew that finding rye flour and caraway seeds is a complete joke!  Seriously, grocery shopping took me three hours today because I had to track these lovely little ingredients down.  For those of you interested in rye flour:  it's in the health food section.  Why is it not with the flour and other baking needs?!  Now we all know.  And caraway seeds...don't even get me started!  I feel being bad for being kind of rude when I called the girl at Harris Teeter to ask if they carried them.  Why did I feel so entitled to have my caraway seeds that very instant?  She didn't even know what they were!  (It's funny:  I only learned what they were a few hours earlier...)  When I trekked up to the customer service counter after searching the spice aisle (after she told me that they DID have them), she had them all ready for me to take.  So nice, right?! I felt like an ungrateful, crazy woman!  I know it just looks like a sandwich, but a lot of emotion went into that little meal :)  And sauerkraut?  I forgot how amazingly good that stuff is.  Go Germans!

Homemade Rye Bread (from The Illustrated Kitchen Bible)

For the starter

1 cup tepid water

1 cup rye flour

3/4 cup plain yogurt

1 tbsp molasses

1 tsp instant yeast

1 tsp caraway seeds, lightly crushed

For the dough

1 cup rye flour

2 tsp salt

1 3/4 cups bread flour, as needed

1 large egg, beaten to glaze

1 tsp caraway seeds, for the crust

Make the starter the day before making the bread.  

1.  Whisk the starter ingredients together in a medium bowl.  Cover with plastic wrap and let stand for 8-12 hours, until bubbly. 

2.  Transfer to a large bowl.  Stir in the rye flour and salt.  Stir in enough of the bread flour to make a stiff dough.  Knead on a lightly floured surface, adding more flour as needed, about 8 minutes, until the dough is smooth and elastic, but slightly sticky.  Shape the dough into a ball, and turn in an oiled bowl.  Cover with plastic wrap and let stand in a warm place until the dough doubles, about 1 hour.  

3.  Punch down the dough and form into a 9 inch long football shape.  Transfer to a floured baking sheet, cover with plastic wrap, and let stand until almost doubled, about 30 minutes.

4.  Preheat the oven to 425 degrees.  Brush the loaf with beaten egg and sprinkle with caraway seeds.  Cut a shallow slash down the center of the loah.  Bake for 20 muntes.  Reduce the oven temperature to 400 degrees and continue baking until the dough sounds hollow when tapped on the bottom.  Cool on a wire rack.

Reuben Sandwiches (from The Illustrated Kitchen Bible)

8 oz sauerkraut

8 slices homemade rye bread (see recipe above)

1/2 cup store-bought Russian salad dressing

12 oz sliced corned beef

4 oz sliced Swiss cheese

4 tbsp butter

1.  Rinse the sauerkraut in a colander.  Place a plate on top and let drain in the sink for 15 minutes. 

2.  Spread the bread slices with the dressing.  Divide the corned beef, Swiss cheese, and sauerkraut over 4 slices.  Top each with a bread slice, dressing side down. 

3.  Melt 1 tbsp of butter in a very large frying pan over medium heat.  Add 2 of the sandwiches and top each with a small heatproof plate.  Cook for about 2 minutes, or until the underside is golden brown.

4.  Flip the sandwiches over, removing and replacing the plates.  Add 1 tbsp of butter and cook another 2 minutes, or until the other side is golden brown.  Transfer to a platter and tent with aluminum foil.  Repeat with the remaining sandwiches and butter.  Serve hot.  Good with pickles :)

Sterling's Birthday Cake and Pie (Yes, he got both!)

Sterling's 27th birthday was last week on Wednesday, May 25th.  Despite our preferences, the national government still required that he go to work that day--lame!  They must have just forgot that Sterling has been working hard and needed to stay home with his wife on his birthday.  I'll make sure they remember next year!

When Sterling got home, we had a little birthday dinner.  I surprised him with  green Thai curry, rice, mangoes and apple pie for dessert (per request).  Now, I can't say that I would have normally paired curry with apple pie, but it kind of worked...  To celebrate, later than evening, we returned the shirt I got him.  I still haven't mastered the "shopping for your husband" thing, but I am going to keep trying...  I had fun watching him try on saucy workout shirts at Sports Authority.

On that Saturday we had a few friends over to eat some more.  This was my first real attempt of a "fancy" birthday cake.  Now, we really don't put saffron in everything.  I promise!  But!  I just HAD to try it in homemade buttercream frosting.  With a little cinnamon.  The frosting also had a bit more salt in it than your typical frosting, but it gave it this sort of sweet/salty vibe.  Dark chocolate cake covered in butter--that's what we ate.  With a slice of apple pie, ice cream, and Sachi's incredible sponge-type cake with mango cream inside.  Nate, Sachi, and Jared:  thanks for celebrating with us.  It is always a joy!