In Culinary Basics, each aspect of a meal is covered in class from start to finish. For example, with the Jasmine Pear Pilaf, we discussed types of rice, the choices of pear, the importance of using unsalted butter, the basics of a good chicken stock, the advantages of kosher salt, and the meaning of the "pilaf" method of cooking rice.
The "pilaf" method of cooking rice involves briefly sautéeing the rice in hot fat before cooking it in hot water or stock.
1 Bosc or Comice Pear
2 tablespoons Butter, unsalted
1/4 cup Shallots, chopped
2 cups Jasmine Rice
4 cups Chicken Stock or Broth, heated
Kosher Salt and Pepper
1. Preheat the oven to 350 degrees F. Peel and dice the pear into 1/4" x 1/4" cubes. Set them aside in a cool-water bath.
2. Heat an ovenproof pan on top of the stove over low heat. Add the butter and allow it to melt. Add the shallots. Cover, and allow them to sweat for approximately 1 minute. Do not allow the shallots to brown.
3. Add the rice and stir to coat the kernels with fat.
4. Add the hot stock, cover the pan again tightly, and place it in the oven for 10 minutes.
5. Drailn the cubed pear. Remove the pilaf from the oven, add the drained pear, cover, and place back in the oven for 10 more minutes.
6. Remove the pilaf from the oven and let it stand for 5 minutes. Uncover the pot and season with salt and pepper to taste.
by Carol W. Maybach
The Lyons Press
Hardcover, 320 pages
Recipe reprinted by permission.
This page created April 2004
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