New food experiment. Mac and cheese but with black rice as the starch and add some broccoli because why not.
2 cups black rice
2 cups water (or stock)
2 cups whole milk
1 t mushroom paste (Better than Bouillon)
roux from 1 cube butter and 1 cup flour
maybe 1/2 C each Parmesan and Asiago
couple cups milk or so
1 lb shredded medium cheddar
1 lb frozen chopped broccoli
Add in order above (though that extra milk can be added as needed). Use lowest heat throughout so the oils don’t break the emulsification.
Pretty thick. Maybe too thick? I was lazy and used pre-shredded Parmesan, Asiago, and cheddar. The Asiago and cheddar contain starches which can interfere with emulsification and make the final sauce less smooth so that’s likely a factor. Flavor is pretty good but can likely be made better. Arguably the flavor of the broccoli overpowers all else; it’s very strong compared to the rest.
Been trying to a) decrease my consumption of red meat (fuck you, cholesterol) and b) increase my consumption of soluble fiber (fuck you, cholesterol), so I’ve cobbled together some meatballs with oatmeal and where I can use various combinations of meat as situations demand. Here is the basic recipe which I just made and which were really delicious.
1 lb meat (I used hot Italian style sausage made at my local grocery)
1 lb ground turkey
2 good sized shallots finely chopped
1 C oatmeal (I use Bob’s Red Mill)
(one could add some Worcestershire or garlic if desired)
1½ t salt
1 t pepper
2 t cayenne
For oven baked, set oven to 375f; for pan fried prepare a cast iron skillet with oil
Mix all the stuff in a bowl.
Make balls from the mixture no larger than a golf ball.
For oven, disperse balls over sheet (with or without parchment paper); or place gently into hot oil to shallow fry and brown evenly on various sides.
Bake for 25 minutes; not sure how long to fry but you got this.
This is technically a double batch so one could cut everything in half and do a smaller batch.
Note that I used half ground turkey (chicken would substitute, of course). I should be able to alter the primary meat (in this case hot Italian style sausage) to use lamb or beef (again using half turkey) with solid results. I may try the lamb version this weekend. We shall see.
These two cropped but unmanipulated photographs were shot 22 December 2021 in Orléans from Pont George V. I spent half an hour waiting for this bird to move so I could capture it in motion. It was freezing. Probably that is beside the point.