heather_in_sf
Well-known member
Mark Bittman wrote a nice article about State Bird Provisions, my latest favorite restaurant that's impossible to get into, and shared 3 recipes from their kitchen. This one made my heart sing with joy, an eggless dessert!!
I did save the avocado salad recipe but lately the avocado roulette lottery hasn't been working out for me. Does anyone else have this problem? You buy them hard as rocks and the moment they soften they're rotten inside.
The fried asparagus sound nice too but I don't fry things at home, not enough ventilation in my kitchen.
Anyway, I'm going to make the pudding this weekend!
REC: State Bird Provision's Double-Chocolate Rice Pudding
4 1/4 cups whole milk
1/2 cup granulated sugar
3/4 cup arborio rice
3 ounces milk chocolate, chopped
3 1/2 ounces 60 percent chocolate, chopped
PREPARATION
Combine the milk and sugar in a saucepan or skillet and bring to a boil. Add the rice, and let boil for 1 minute. Reduce the heat and simmer, uncovered, stirring occasionally so the rice doesn’t stick to the bottom of the pan, 45 to 50 minutes.
Put the chocolate in a bowl with a strainer on top; strain the hot rice milk over the chocolate and stir until the chocolate is melted, thick and slightly cooled. Stir in the rice, and serve warm. (Will keep in the fridge for 3 days.) ((HA! I doubt this - hal))
YIELD 8 servings
http://www.nytimes.com/2013/03/10/magazine/fine-dining-gets-the-dim-sum-treatment-finally.html?ref=magazine&_r=1&
I did save the avocado salad recipe but lately the avocado roulette lottery hasn't been working out for me. Does anyone else have this problem? You buy them hard as rocks and the moment they soften they're rotten inside.
The fried asparagus sound nice too but I don't fry things at home, not enough ventilation in my kitchen.
Anyway, I'm going to make the pudding this weekend!
REC: State Bird Provision's Double-Chocolate Rice Pudding
4 1/4 cups whole milk
1/2 cup granulated sugar
3/4 cup arborio rice
3 ounces milk chocolate, chopped
3 1/2 ounces 60 percent chocolate, chopped
PREPARATION
Combine the milk and sugar in a saucepan or skillet and bring to a boil. Add the rice, and let boil for 1 minute. Reduce the heat and simmer, uncovered, stirring occasionally so the rice doesn’t stick to the bottom of the pan, 45 to 50 minutes.
Put the chocolate in a bowl with a strainer on top; strain the hot rice milk over the chocolate and stir until the chocolate is melted, thick and slightly cooled. Stir in the rice, and serve warm. (Will keep in the fridge for 3 days.) ((HA! I doubt this - hal))
YIELD 8 servings
http://www.nytimes.com/2013/03/10/magazine/fine-dining-gets-the-dim-sum-treatment-finally.html?ref=magazine&_r=1&