April 22, 2010
Wild rice katsudon with spring vegetables Total time: 50 minutes Servings: 4 4 pork cutlets (about 1 pound total) 1/4 cup plus 1 generous tablespoon soy sauce, divided, more to taste 3/4 cup pale beer, preferably a lager Juice of 1 lemon 5 eggs, divided Salt and pepper 2 teaspoons olive oil, divided, more as needed 2 tablespoons sesame oil, divided, more to taste 1 red onion,...
CALIFORNIA | LOCAL
October 19, 1989
In his essay "Wild Rice Glut Leaves Bitter Taste" (Sept. 16) Bob Secter clearly outlines the tragic demise in Indian participation in an "industry" which has attempted to usurp for profit what for the Chippewa has been their principal staple for centuries. In my book ("Wild Rice and the Ojibway People," Minnesota Historical Society Press, 1988) I trace the role of wild rice in the Indian economy, showing how the fur trade could never have been sustained had not Indians been induced to overproduction of rice as a trade item, enabling trading posts to survive the winters.
February 23, 2012 |
When cooks travel, they inevitably bring back recipes as souvenirs. A trip to central Italy might mean a wonderfully simple braise of fennel in olive oil. Go to southwest France and come back with pork confit. Visit Tokyo and you find a twist on the savory custard chawan mushi . When I hit the road, I usually seem to come back with pancakes. Several years ago in Mendocino I discovered one of my absolute favorite pancake recipes, from Ole's Swedish Hot Cakes at the Little River Inn. They're rich - 11/2 sticks of butter!
April 11, 1985 |
Ah, the natural, exotic aroma of wild rice as it cooks with freshly bagged duck, pheasant or quail. The only thing, says the Agriculture Department, wild rice "is usually not wild and it's definitely not rice." What then? "Wild rice is really a grain more akin to oats than rice, and most of it is now cultivated in commercial paddies," says a report by the department's Economic Research Service. It's called rice mainly because of appearance, according to Barbara Stucker, an agency rice analyst.
November 19, 1992 |
DEAR SOS: Wild rice soup was served at the St. Paul Hotel in St. Paul, Minn. I would appreciate your effort to obtain the recipe. It will be worth it. --RUTH DEAR RUTH: Rich, rich, rich, but good, good, good for a wintry holiday table.
November 15, 1990 |
For a small and very special Thanksgiving dinner, consider the guinea fowl. This luxury game bird is now being bred in Canada from French stock and shipped weekly to the United States. Pintade Farms of Toronto, which introduced the bird to the New World in 1985, is the largest producer in North America and the only one that brings in French birds for breeding. The French fowl has a larger breast and is more tender and moist, says James R. Hicks, a partner in the enterprise.