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Arroz a la Cubana!
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NormanKliman
Posts: 1143
Joined: Sep. 1 2007
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RE: Arroz a la Cubana! (in reply to Ron.M)
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Good one. Most Spaniards boil rice with more water than necessary, sometimes with a laurel leaf and/or a bit of garlic, and then strain the rice and heat it in another pan for a few minutes with a bit of olive oil and browned garlic. Another great staple is lentils. The best recipe I've come across so far couldn't be simpler or healthier: lentils, water, paprika, olive oil, salt, onion and carrot. You don't even have to soak the lentils overnight, and if you use a pressure cooker, it takes about 30 minutes at most. I've found that the commonly used strategy of using lots of ingredients to boost flavor tends to backfire, especially when green pepper is added. If you use those seven ingredients in the right proportions, the results are very tasty, and with very little room for improvement. I got the recipe from an old woman who made that way because of health issues and a tight budget, but it's still the best, IMO. You can add a laurel leaf at the beginning and, in the last five mintues, a bit of saffron and potato. Of course, bacon and sausage are another story...
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REPORT THIS POST AS INAPPROPRIATE |
Date Feb. 25 2012 10:34:33
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srshea
Posts: 833
Joined: Oct. 29 2006
From: Olympia, WA in the Great Pacific Northwest
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RE: Arroz a la Cubana! (in reply to Ron.M)
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I once crumbled a strip of bacon over a banana split, and it was a truly righteous salty/sweet combo. So, anyone leery of putting sweet fruits into their otherwise savory dishes is missing out. Times have been tight lately, so I've been trying to make do with what's already in the cupboard, and have been working through the several dusty cans of garbanzos on the top shelf. I've developed a White Boy Potaje that I've been refining over the past few weeks: can of beans, couple potatoes, carrot and parsnip of any are on hand, whatever spices and herbs are around, simmered on low heat for about an hour to let everything hang together for a while. I had a breakthrough last time around when I caramelized an onion in the pot before putting everything else in, and that added a lot of depth to the flavor and a nice sweetness as well.
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REPORT THIS POST AS INAPPROPRIATE |
Date Feb. 26 2012 19:48:23
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