Courtesy of Jimmy John's.
I’ve never made it at home, but lately, I’ve had my eye on this recipe from Laura Rege, which promises all of those flavors I love with an extra aromatic layer from dry vermouth.I can’t wait to try it when colder weather returns later this year.” —.
Bridget Hallinan, staff writer.Hung's Clay Pot Rice.“Cooking Hung Huynh’s Clay Pot Rice is all about listening.
Once you hear the rice gently snapping and sizzling against the bottom of the covered pan, you know you’re ready to take it off the heat.I always use an enameled cast-iron casserole (though one day I will cook this dish in a clay pot!
), and it simply always delivers the most delicious, comforting meal.
Tender, perfectly steamed grains of rice, studded with savory mushrooms, scallions, ginger, and garlic, resting above a crispy, even satisfyingly crunchy, bottom layer of rice.generous portions of caviar and truffles.
on his otherwise mid-Atlantic-focused dishes.When it comes to truffles, less pungent varieties incite comments from guests like, “It’s not as aromatic as I’ve had in the past.”.
Rucker has some tricks up his sleeves for enhancing truffle aromas, like grating them over hot.“Steam helps the aromatic value of the truffle,” he finds..
(Editor: Basic Gadgets)