Fried Rice, Forbidden Style

A few months ago, we upgraded our rice cooker. We love it! It makes the BEST rice. We now know what rice is supposed to taste like. The cooker has multiple settings. It reads the temperature of the rice and compensates to keep the rice from over-cooking. It has a timer so you can choose what time the rice will be done. And, it has a retractable cord.


Hubs is now addicted to rice. On average, we have 6-7 varieties in the house at all times. We've started buying the giant bags from the Asian market. We eat about 14 cups of rice a week. Uncooked. We may have a problem.


One of the many varieties of rice occupying our pantry is black rice. It is also called "Forbidden" rice because long ago, only the Emperor of China was allowed to eat it. Thankfully, that harsh restriction has lifted. I expected the rice to be chewy like wild rice, but it was soft and nutty. The bacon and roasted garlic added smokiness and richness to the fried rice.


Fried Rice, Forbidden Style
Adapted from Sang Yoon
As seen on Food and Wine


1 head of garlic, cloves separated and peeled
2 Tbs vegetable oil, plus more for drizzling
2 c black rice, uncooked
2 c water
8 oz bacon, coarsely chopped
1 medium onion, diced
¼ c soy sauce
Salt and freshly ground pepper
4 scallions, chopped into large slices


One day before making the fried rice: Preheat oven to 350°F. Place whole garlic cloves on a double layer of foil. Drizzle vegetable oil over the garlic and wrap tightly. Bake for about 1 hour, until garlic is soft and caramelized. Let cool, then chill overnight. Pour rice and water in a saucepan and bring to a boil. Cover rice, reduce heat to low, and cook for 20 minutes, until the water is absorbed and rice is tender. Remove from heat and let stand, covered, for 10 minutes. Spread the rice on a large baking sheet and let cool to room temperature. Store in an airtight container, and refrigerate overnight.

In a large wok, cook the bacon over medium-high heat until crisp. Using a slotted spoon, transfer bacon to a plate. Drain bacon fat from wok. Add the 2 Tbs vegetable oil. Adjust heat to almost high. Add the onion and cook, stirring frequently, until browned. Add bacon, black rice, and roasted garlic and stir-fry until warmed through, about 3 minutes. Stir in the soy sauce and season with salt and pepper. Transfer to a bowl, garnish with scallions, and serve.

Vanilla Strawberry Whoopie Pies

A few weekends ago we held the Central Florida Food Blogger Bake Sale. It was organized by Julie of The Little Kitchen and Aggie of Aggie's Kitchen. I couldn't wait to meet many local food bloggers, and was impressed by the spread. Other participants of the bake sale were:


Jaclyn from food + words (@foodpluswords)
Monica from Sweetbitesblog (@sweetbitesblog)
Jim from Comfort In Crumbs @comfortincrumbs
Pearleen from MegaYummo! (@MegaYummo)
Dawn from Wicked Good Dinner (@dawnviola)
Katie from Katie’s Cucina (@katiescucina)
Robin W. (@SimplySoBaking)
Natasha from Thats So Yummy (@thatssoyummy)
Wanda from My Sweet Zepol (@mysweetzepol)


Unfortunately, I couldn't stay for the entire event. Remember how I mentioned that May was my busy month? Well, that weekend I had a rehearsal and two orchestra performances. I had to dash from the bake sale to our dress rehearsal with violinist Joshua Bell. I managed to snap a few pictures of all the yummy baked goods before I had to leave.



For my part, I made dipped waffle cone bowls and vanilla strawberry whoopie pies. I've made the whoopie pies for a few different events recently - bite-sized ones for a reception, and large ones for the bake sale.


I fell in love with these the moment they came out of the oven. The cookie and filling combination tasted like a strawberry milkshake. After one bite, Hubs closed his eyes and murmered, "I'm so glad I married you."

Vanilla Strawberry Whoopie Pies

adapted from King Arthur Flour

1 c unsalted butter, room temperature

1 ½ c sugar

3 large eggs

1 vanilla bean, split lengthwise

1 ½ tsp vanilla extract

4 ½ c unbleached all-purpose flour

1 ½ tsp salt

1 Tbs baking powder

1 ¼ c milk

Preheat oven to 375ºF. Line 2 baking sheets with parchment paper.

In a large mixing bowl, cream together the butter and sugar until fluffy. Beat in eggs, one at a time, until well combined. With the edge of a knife, carefully scrape the seeds from the inside the vanilla bean and add seeds to the butter mixture. Add vanilla extract and beat to combine.

In a medium bowl, combine the flour, salt, and baking powder. Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Drop by scoopfuls (I use an ice-cream scoop) onto prepared baking sheets, leaving a few inches between cookie dough. Bake until the tops are springy and just barely dry, 7-11 minutes depending on the size. Watch carefully to keep from browning. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Strawberry Swiss Meringue Buttercream Filling

1 c sugar

4 large egg whites

Pinch kosher salt

2 sticks unsalted butter, room temperature

2 Tbs crushed freeze-dried strawberries (crush berries, then measure)

Place sugar and egg whites in the bowl of a stand mixer. Place the bowl over a pot of simmering water. Heat, whisking constantly, until the mixture reaches 160°F. Mixture will be frothy.

Remove bowl from heat and attach to the mixer. Fit the mixer with the whisk attachment. Beat on medium-high until stiff peaks form, about 10 minutes. The mixture should be room temperature. Reduce speed to medium and add the butter, 2 Tbs at a time, making sure each addition is well incorporated. If the mixture is soupy, stick the bowl in the fridge, chill for 15-20 minutes, and continue to beat until the mixture comes together. If the mixture looks curdled, just keep beating. Beat in the crushed strawberries.

To assemble cookies, spread filling on bottom-side of one cookie. Place a second cookie, right-side up, on top to form a sandwich.

Bean Burritos with Rice and Cheese

The month of May is hands down my busiest time of the year. Between spring school concerts, end-of-the-season gigs, and the craziness of wrapping up classes, I hardly have time to cook or see my family. My blog(s) usually go on hiatus at this time.


One thing that is keeping us fed during this busy time are frozen burritos. We usually get a bunch of Amy's burritos, but I made some of my own. We already make our own refried beans, and they taste fantastic tucked into a tortilla with some rice and cheese. I make a double batch of burritos because we go through them so quickly. The are the perfect lunch on the go, quick dinner, and late night snack.


Refried Beans
Adapted from Pinch My Salt

2 Tbs bacon fat (or vegetable oil)
1 small onion, finely chopped
3 cloves garlic, minced
2 cans (15 oz) small red beans
Salt and pepper to taste

In a large heavy skillet, heat the bacon fat (or vegetable oil) over medium high heat until shimmering. Saute the onion until soft. Add the garlic and sauté for another minute. Add the beans with their liquid. Smash beans with a potato masher. Reduce heat to medium-low, and let beans simmer until softened, about 20 minutes, stirring occasionally. Add a little water if they start to dry out. Season with salt and pepper.


Bean Burritos
original recipe

Refried beans (see recipe above)
2 c cooked rice
2 ½ c grated Mexican blend cheese
12 8-inch flour tortillas (large taco size)

Place a tortilla on a plate and cover with a damp paper towel. Heat in the microwave for about 20 seconds. Place a few (2-3) tablespoons of refried beans, a few tablespoons of rice, and some cheese in the tortilla, just a little off center. Fold sides up and roll the tortilla. Place on a lined baking sheet, seam side down. Repeat with remaining tortillas and filling. Freeze burritos for 2 hours. Remove from freezer and place in a freezer-safe container. Place burritos back in freezer.

To reheat, wrap frozen burrito in a paper towel. Microwave for about 2 minutes.

Orange Honey Butter

Whenever I thought about homemade butter, I always imagined the old fashioned wooden butter churner. I never dreamed I could make it at home. So when I saw a friend post this on her blog, the light bulb went off in my head.


On some basic science-of-cooking level, I knew that if you kept whipping cream past the soft peak stage, it would eventually turn into butter. So I gave it a whirl (pun intended.) After a few minutes of whipping, I had beautiful whipped cream. Another few minutes, and I had soft-whipped butter. After this, the butter started to separate into a solid and a liquid. I kept whipping until most of the liquid separated. Because there was little water left in the butter, it was a little harder to spread when chilled, so I recommend warming it a little before serving. Its taste was much richer than the butter I usually have. The honey and orange were perfect for my morning biscuit.


Orange Honey Butter
original recipe

1 c heavy cream
3 Tbs honey
1 Tbs fresh orange zest


Pour cream into the bowl of a stand mixer. Using the whisk attachment, beat on medium-high until the cream separates into a solid and a liquid. Drain water from bowl. Beat in honey and orange zest. Keep chilled in refrigerator.

Waffle Cone Bowls

What better way to improve ice cream than to serve it in a homemade, edible receptacle? Since ice cream is Hubs' favorite late night snack, I'm always looking for ways to alleviate the monotony.


The waffle cone maker is the newest small appliance to grace our (already crowded) counter tops. They're a snap to make, and cook in about a minute and a half. I prefer to shape them into bowls because 1) they stand up on their own, and 2) they hold more ice cream.


I plan on making lots of these for the upcoming Central Florida Food Blogger Bake Sale.


It is being hosted by Julie of The Little Kitchen and Aggie of Aggie's Kitchen. It takes place on Saturday, May 14th, and proceeds go to Share Our Strength. Interested in stopping by and browsing all the fantastic baked goods? More information can be found here. If you can't make it to the bake sale, but would still like to contribute, visit the Share Our Strength site.


Waffle Cone Bowls
adapted from the Chef's Choice recipe

1 egg
1 egg white
1/4 tsp salt
2/3 c granulated sugar
2/3 c sifted all-purpose flour
2 Tbs melted butter


Beat egg, egg white, salt, and sugar in a medium bowl until sugar has incorporated and the mixture turns thick and light yellow. Add the flour and stir until just incorporated. Add the melted butter and stir until well blended.

Preheat the waffle cone maker to desired setting. Spoon about 3 Tbs of batter into the center of the iron. Close the lid, fasten the latch, and cook until light brown, about 90 seconds. Carefully peel the waffle from the iron (I use a wooden chopstick) and either shape into a cone, or drape over and upturned glass to form a bowl. Cool until set (a few minutes.)