Brittany's Pantry
As I have previously mentioned, Mexican food is not my favorite cuisine.
My husband does not share this opinion.
Also, his birthday was this week. Do you know what this means? It means that I suck it up and make him Mexican food because I love him more than I hate cilantro.
Did I mention that chips and salsa is one of his most favorite snacks? He loves it and when he had the time-i.e. no children and his comrades were other lonely sailors-he would often sit and talk at a restaurant for hours, ordering nothing more than endless chips and salsa and an ice cold Corona. Sadly, I never warmed up to salsa, which is a big bummer because it is extremely good for you. I kid you not, friends! Munch away. And if you go once step farther and make your own, you can control the amount of heat and salt that goes into it too.
Making your own salsa is fast, easy, cheap, and satisfying. And in some cases, a very serious matter. I know a priest that covets his salsa recipe very close, tending to his ‘salsa’ garden daily and with a dedication that can only come from a man of the cloth! There are infinite varieties and ways to mix the different flavors which is part of what makes it so fun. All you have to do is find your perfect balance of tomatoes, peppers, onions, and heat. We prefer it straight up; good, fresh ingredients without the extra flavorings. Classic and full of garden ingredients. Feel free to use the following as a base to add or detract what you do or don’t like. Share with everyone. It may even taste better with a sailor or two!
Garden Salsa
4-5 Roma tomatoes, diced
1/2 yellow onion, minced
1/2 bell pepper, diced
1 clove garlic, minced
2 jalapenos, seeds and ribs removed, minced
1 T fresh lime juice
salt and pepper
Mix all ingredients together in a small bowl. Taste for seasoning. Let sit for at least a hour, preferably more, to let all the flavors merry. Feel free to add chopped cilantro, fresh corn, black beans, or whatever you like to make it unique. You can also change the ratio of tomatoes to peppers and onions, or omit an ingredient altogether.
One of my great pleasures in life is when I turn to my husband and say, “What do you want for your Father’s Day dinner?” I love to make food for the people I love and making something that they have requested is even better. The satisfaction of preparing something for them that is what they really want and not just what is for dinner, well, it fills me with joy. It is part of the whole ‘taking care of the ones I love’ sort of mumbo jumbo. Hence, the whole reason for writing this blog for you. Providing food for your family is one of the most basic needs we have. Fulfilling that need with care, dedication, and creativity is one of the easiest ways for me to show that love. Not just to my husband and my kids but to my family and friends, our neighbors, and our co-workers. If this blog makes that party of your life easier or more fun, then it really makes me a happy camper!
Food shows you care. And Rum Raisin Rice Pudding shows you care A LOT! Psst! Be careful who you serve it to! They may instantly fall in love with you!
The first time I made this recipe, I was totally blow away. Every kind of rice pudding I had ever had was cold, sticky, tasteless and bland, and the rice was hard and chewy. Not good. But it was a cold winter night and I was sucked in by Ina’s promise that this rice pudding would turn out creamy and wonderful. The immediate sparkle that appeared in Mike’s eyes when I mentioned it-and my brother’s too, who happened to be visiting that night-was enough to make me sigh and make it up.
Oh. My. Goodness.
I knew at that moment that my life would never be the same. Pure decadence. So rich. So creamy. Soooo unhealthy. Its a good thing we have saved this for a special occasion dessert. It is way to tempting to have around on a regular basis. Trust me when I say that its force is too powerful to resist.
That first time we ate it warm, but I was excited to chill it and have it cold the next day; you know, test it to see which way I liked it better. The recipe, after all, serves 6-8. No chance. We ate it all-well, my brother ate at least half-and there were no leftovers. The second time I made it there was very little leftover, but alas, just enough to confirm its wonderfulness when cold.
And when Mike requested Rum Raisin Rice Pudding for his Father’s Day dessert, I jumped at the chance to show him how much I loved him. So…who will you share a bowl with?
Rum Raisin Rice Pudding
Adapted from Ina Garten
3/4 c raisins
2 T dark rum
Combine in a small bowl and set aside, tossing occasionally.
3/4 c white basmati rice
1/2 tsp salt
5 c half & half, divided
1/2 c sugar
1 egg, beaten
1 1/2 tsp vanilla
In a large saucepan, stir together the rice, salt, and 1 1/2 c water. Bring to a boil and then simmer, covered, on very low heat for 7 or 8 minutes, until most of the water is absorbed. Stir in 4 cups of the half & half and the sugar and bring to a boil. Lower the heat and simmer, uncovered for 25 minutes, until the rice is very soft. Stir often so that it cooks evenly and doesn’t scorch, especially at the end when it starts to get thick. Slowly stir in the beaten egg and continue to cook for 1 minute. Turn off the heat and add the last cup of half & half, the vanilla, and the raisins with any remaining rum. Stir well. You can serve it right away, nice and warm, but if you intend to let it sit for any length of time (10 minutes or 10 hours) place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. This is excellent for breakfast. Serves 6-8, or 2 adults and my brother Travis.
How To: Roast Asparagus
Brittany wrote this on 19 June 2011
asparagus, gluten-free, How To
Aaahhh. Asparagus. Is there anything better about spring (and early summer) than the joy at seeing these bundles of bright green vegetables lined up in rows at the grocery store or farmers market? OK, fine. Not having to wear a jacket every time you leave the house, living in flip flops, and tan lines all run a close second. Asparagus is best in the spring and early summer, although this can vary depending on where you live and how long the snow lingers into May.
If you are not an asparagus lover, I feel the need to ask you a several questions about why. Have you eaten it recently, or is this a dislike leftover from childhood? If that is the case, it is time to give it another try. Was it over-cooked and mushy the last time you ate it? I’m sorry. Roast it next time. It will change your life. Or at least dinner. Have you never tried it before because you are a big, wimpy chicken and trying new foods gives you the heebie jeebies? Well then GET OVER IT! There is a whole new food world out there, my friend! Jump in with both feet, go really crazy (not really since asparagus isn’t all that exotic, but it just might be to you!) and roast some veggies!
Here is a perfect example. Years ago, a very close friend of mine shuddered and cringed when I served her asparagus, shaking her head and waving her hands in front of her as if to ward off its ickyness. I shrugged, setting the platter in front of her, and turned back to the kitchen to finish making dinner. The platter was filled with steamed asparagus, still firm, and chilled, drizzled with a raspberry walnut vinaigrette. Her curiosity got the best of her and she snatched a spear from the pile and munched away. Before dinner was ready, the whole pound of asparagus was gone, and grinning to myself, I patiently steamed another batch.
When choosing asparagus look for unblemished spears with dry, tight tips. Thin and about the width of a pencil seems to result in the most tender vegetables, but anything up to the size of your middle finger is really fine. Bigger than that and you have to peel them and the ends are extra woody…too much work.
Snap off the end of one of the spears and it will naturally break where the woody portion ends and the tender stalk begins. If you have the time, feel free to snap every single spear. I find this is a good task for children who want to help in the kitchen. If you want to move things along…
…use one spear as a guide and trim the ends off the whole bundle. This is much easier when you have large hands like my husband and can hold onto the whole pound at once! Then toss onto a sheet pan, drizzle with olive oil, and season with salt and pepper.
My son was helping us in the kitchen!
Roll the asparagus around a bit to evenly coat and then roast in a 425 degree oven for 10-15 minutes, or until crisp tender and desired doneness.
Let the drooling commence!
Happy roasting!
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
