Crème brûlée can feel intimidating: what if the pudding curdles, or doesn't bake quickly enough? How do you use a blowtorch? This version—combining comforting rice pudding with the burned sugar topping of crème brûlée—takes out a lot of the guesswork, and you can use the broiler or a blowtorch to caramelize the sugar. Just be sure to watch it closely to make sure it doesn't burn too much! (And psst: using a blowtorch is really fun.) Find the video and full recipe on Sunset.
I wanted to share the second video I shot with Sunset—this time, using leftover rice to make arancini! What's not to love about fried cheese and rice—and these are definitely worth the effort. See the full recipe and video here.
I've spoken before about my love for fried rice as an easy weeknight meal, but lately I've been wanting to spice it up a little. Believe it or not, I had never had kimchi until relatively recently (there aren't a ton of Korean restaurants in Minnesota, unfortunately) and the first time I tried it, I wasn't so sure if I liked it or not.
But after trying it a few more times, I'm officially a convert–plus, fermented foods are supposed to be very good for you. Ari is still a little wary of the funky, spicy fermented cabbage, so I've been making this fried rice in the meantime–you still get all of the spicy goodness of kimchi, but cooking it for a few minutes tones down the taste.
Kimchi Fried Rice (adapted from Food52)
4 to 5 scallions, whites only, finely sliced
1 1/2 cups kimchi, chopped
2 tablespoons gochujang (Korean chili paste)
4 cups cooked rice
2 tablespoons soy sauce
1 pinch salt, to taste
Continue cooking, stirring constantly, for just a few more minutes until the rice is warmed through. Season with salt, to taste.
Serve topped with a fried egg and sprinkled with scallions greens.
Do you ever have one of those nights where you feel like you have nothing to eat even though the fridge has plenty of food? Sometimes I get home from work at 7:30 and don't feel like making a complicated meal, and lately, fried rice has been the one thing that has saved me from ordering takeout (also great, but it adds up quickly). Fried rice may not be quite as healthy as having a salad, but it is a great way to use up any miscellaneous vegetables and the variations are almost endless. I love adding chicken or tofu for more protein, and while my favorite vegetables are broccoli and peas, it would be great with carrots, zucchini, or pretty much anything else you might have lying around in your refrigerator.
Vegetable Fried Rice (serves 3-4)
2 tablespoons canola oil
3 large eggs
Salt and pepper
2 garlic cloves, minced
5 scallions, white and green parts separated
1 tablespoon fresh ginger, minced
1/4 teaspoon red pepper flakes
1 tablespoon rice vinegar
1 tablespoon brown sugar
2 cups broccoli florets and stems, roughly chopped
3/4 cups fresh or frozen peas
3 cups cooked rice
2 cups spinach, chopped
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1/2 cup roasted salted peanuts (optional)
Heat 1 tablespoon oil over medium heat in a large sauté pan or wok. When hot, crack eggs directly into pan, and quickly scramble with a spatula until barely set. Season with salt and pepper and set aside. Heat remaining oil in the same pan. When hot, add white parts of scallions, garlic, ginger, and red pepper flakes and sauté until you can smell the aromatics, 1-2 minutes. Quickly add rice vinegar and sugar and stir. Add broccoli and peas, and cook until broccoli is bright green and still crisp, about 5 minutes.
Add rice, spinach, oyster sauce, soy sauce and fish sauce and mix well. Sauté for 2-3 minutes, then add cooked eggs. Serve immediately, garnishing with remaining scallions and peanuts, if desired.