Rice, Lasagna, and Egg Culinary Techniques
Rice Dishes
White Rice
Rice boiled in salt water, then cooled and drained. The water quantity should be 4 times more than the rice. Cooking water should gush and be removed when water resumes boiling. Continue boiling, then cool for 20 minutes away from the heat. Drain afterwards.
Dry Rice
The cooking liquid should be absorbed by the end of the cooking process. There are three types:
- Pilaf: Pre-soaked rice, fried, and cooked in a flavored broth.
- Risotto: Round-grain rice soaked with butter, with hot cooking liquid added several times.
- Paella: Round-grain rice (like pump), oil, colored fat, and flavored with saffron.
Rice Broth
Cook until the liquid is absorbed. To prevent the rice from drying out, gradually add broth during serving.
Paella Recipe
Ingredients: Olive oil (1.5dl), julienned onion (150g), green pepper, red pepper, green beans, green asparagus, artichokes, mushrooms, broad beans (100g), parsley garlic (4 cloves), hot peppers, laurel, rice (1/2 kg), tomato puree (100g), meat broth (3/4l), salt, and a few strands of saffron.
Instructions: Wash, clean, and chop the vegetables. Put whole garlic and dried red peppers in open and dry when it is gilded. Remove and add the broth and mash to a boil. Sauté lightly all vegetables. Fry the tomatoes, add the rice, sauté for a few minutes, and wet with the hot, seasoned broth. Cook for two or three minutes over high heat and finish in the oven.
Lasagna Florentine
Pasta Ingredients
2 eggs, water, 200g flour.
Tomato Sauce Ingredients
1kg tomatoes, 125g onion, 1/2dl oil, 1/2 teaspoon paprika, 2 cloves garlic, 1 bay leaf, 1 tablespoon flour, 1 tablespoon sugar.
Bechamel Sauce Ingredients
400g flour, 50g butter, 1/2l milk, 2 egg yolks, 25g grated cheese, ground white pepper, grated nutmeg.
Other Ingredients
50g butter, 50g grated cheese, 100g spinach.
Instructions
Pasta: Create a volcano-shaped flour mound. Add salt, water, and eggs. Mix with fingertips. Knead with the palm of your hands until the dough is very hard. Cover the dough with a damp cloth and let it stand for 1 hour.
Tomato Sauce: Peel garlic, cut the tomatoes, and wash the onion and bay leaf. Sauté garlic and onion until golden brown. Add flour and paprika and stir for 1 minute over low heat. Add the chopped tomatoes, bay leaf, sugar, and salt. Stir all ingredients, cover the pan, and cook for 30 minutes, taking care not to grip. Sift and strain the sauce.
Bechamel Sauce: Melt the butter, add flour, and cook. Add milk to the roux and season with salt, pepper, and nutmeg. Remove from heat and add the yolks and cheese. Mix gently.
Assembly: Stretch the dough into sheets. On one sheet, put tomato sauce. On the second, put a sauce made from spinach and bechamel. On the third, sprinkle cheese on the surface. Put in the oven until done.
Egg Dishes
Water-Cooked Eggs
The yolk and the clear liquid are semi-coagulated. Add salt and vinegar for cooking soft-boiled eggs (oeufs mollets). Cook by immersion in salt water for 5-6 minutes and cool.
Onsen Tamago
A Japanese specialty.
Oeufs Diplomate
Foie gras slice, egg, tomato sauce cord.
Oeufs Colbert
100g butter, lemon juice, black pepper, salt, and meat glaze.
Cooked Eggs
Oeufs Mimosa
Cooked and drained eggs filled with sieved yolk, mayonnaise, parsley, and ground pepper. Also, poached eggs.
Oeufs Niçoise
Fillets of anchovies, capers, black olives, tomatoes concasse, chopped garlic, parsley.
Oeufs Cocotte
Cooked in a ramekin with salsa salmis (mirepoix of vegetables, shell hunting).
Poached Egg – Oeufs Vella Aurora
On baked potato with a splash of truffle, shrimp, and mushrooms, bound with mornay sauce. Add eggs and mornay sauce.
Eggs Cooked in Shell
- Pigeon eggs
- Poached eggs cocotte
- Fried eggs (Anglo, Spanish, Andalusian)
Shakes Shelled Eggs
- Scrambled eggs
- Omelets (natural, rolled: garnished “Meyerbeer”, garrison built with “ham”, without garrison “French”. Round and countrywoman pespañola)