How to Cook Perfect Wild Rice

In cooking, there is a difference between simple and easy. Easy recipes don't require a lot of skill to prepare. Then, there are recipes that are simple: that is to say that there are few ingredients, but the preparation of the ingredients may be very complex.

Cooking rice is as much an art as it is a science. I remember watching a program when chef Morimoto talked about how difficult it is to prepare properly seasoned sushi rice. I'm no expert at making sushi rice but I do make a lot of brown, basmati,  jasmine and wild rice for my husband. If cooked improperly, wild rice can taste like horse food. But it doesn't have to be that way, I've discovered some method and techniques that will produce a softer, more delicate end product . Just because wild rice is good for you doesn't mean that it can't taste good as well.

A special note: The wild rice in the picture was given by my father-in-law's friends from Minnesota.

Brown Butter Crouton and Mandarin Segment Salad with a Sugar Cane Vinaigrette

Again! I had a leftover baguette from last night's dinner. But never fear, I had a plan. I have a number of go-to recipes that are tailored for leftovers. Waste not, want not.

Croutons are a perfect way to recycle stale, crusty bread. To kick up the flavor, I soaked the bread in brown butter. In French, brown butter is called beurre noisette, which literally means hazelnut butter. It really does impart a nutty flavor to the croutons. I used the extra brown butter for the vinaigrette that I paired with sugar cane juice and sugar cane vinegar. I also added whole mandarin segments to add a citrus-y flavor.

Garlic Parmesan Bread Deluxe Recipe

We had some guests over last night for dinner and I had 2 baguettes left. Nothing goes to waste. I created some garlic parmesan bread that are to die for. All you need is a few spices from the pantry, butter and some parmesan.  And of course garlic.  LOTS of garlic.

Creamy Gorgonzola Ranch Salad Dressing

I had some gorgonzola left over from the cheese soufflé I made yesterday, so I decided to make a salad dressing out of it. Instead of going for the obvious choice of making a bleu cheese dressing with the gorgonzola, I opted to make a ranch dressing. Ranch salad dressing is a blend of mayonnaise, sour cream, buttermilk and spices. Traditional mayonnaise calls for egg yolks but my 9-year-old- sister-in-law is deathly allergic to eggs so I substitute it with homemade vegenaise made with silken tofu.

This flavorful salad dressing meets everyone's diet restrictions in my home while still being delicious. I hope you will enjoy it as well.

Soy Bacon Parmesan Puff Pastry Knots

Puff pastry knots is the easiest and fastest way to get some appetizers ready right before dinner. I usually make these appetizers whenever I have leftover puff pastry dough. Nothing goes to waste!

I made cheese twists a few months ago and wanted to try out some new flavors. Half of the crowd at my home is vegetarian so I gathered some of my meatless pantry staples like soy bacon bits and horseradish mustard to please everyone.