January 22nd, 2007

super fine sugar and red rice

I want to make s'foof or commonly called Lebanese yellow cakes...The only problem is that the recipe calls for 'super fine golden sugar'. I do not do refined sugar and I have not been able to find it at the middle eastern specialty market. When baking I usually use sugar in the raw or turbinado...What can/should I do?

Also my mister loves his mom's 'red rice'...So being the super fab girlfriend I try to recreate red rice...I try a few spanish rice recipes and non work for him. Last week I run into his mom and ask her what her secret was...Well the way she described it the rice is simple. She uses a bit of olive oil and then ads white rice, tomato sauce and a bit of water and cooks it...She says to stir it and taste it till it is done. OK now I need more complete instructions like how much water/tomato sauce I use and how do I cook the uncooked rice in olive oil? I am confused and since I don't talk to his mom much (I am intimidated by her!) I need help. Also all the white rice I found at the store is enriched. Should I call the companies to make sure the vitamins are not animal-derived. The brand she uses in Mahatma (or something like that)...

Roasted Garlic and Potato Soup

I just finished making this tonight. It is delicious.

You will need:
- 2 small heads of garlic
- 2 yellow onions, chopped
- 1 1/2 to 2 cups of chopped carrots
- 4 medium potatoes, cut into 1 inch cubes
- 7 to 8 cups of vegetable stock or water
- salt/pepper to taste

Preheat oven to 375 degrees Fahrenheit. Place unpeeled garlic heads in a small roasting pan and bake for 30 minutes or until soft in the center.
Heat some olive oil in a medium pan. Saute the onions and carrots until they are cooked but still firm.
Boil the potatoes for about 10 to 15 minutes (they will still be slightly undercooked. Drain.
In a large pot, simmer the stock/water for 5 minutes. Add the potatoes, onions and carrots.
Peel the garlic and mash the now soft garlic cloves before stirring into the soup.
Bring to a boil and simmer for another 15 minutes or until vegetables are fully cooked.

*If you like spicy food as I do, you can add some chili paste/sauce or cayenne pepper to the onions/carrots when sauteing them.