Archive for the 'Riesling' Category

18
Mar
10

Red, brown, or wild, it’s all good!!!

I frequently look in my fridge and observe what’s left-over, and ponder what to do with it! So the other day, I did pan seared salmon, my stand-by roasted veggies and steamed red rice. This rice is a chewy, nutty rice, and it was wonderful as a neutral balance for the meal. So next evening when I’m standing at the fridge pondering what to do, viola! Red rice = Rice Cakes! I had everything I needed to make a basic cake, and so I expanded my creativity as I forged ahead. The following recipe is my fast-born creation. As always, I’m a loosey-goosey cook, so feel free to adjust this recipe as needed to perfect it for you – one warning though: Be careful with the flour for the final binding, use it sparingly and just enough to hold them together for the pan searing. Too much flour and you’ll have gummy cakes… YUCK! Other than that, have fun and PLEASE do try them and let me know how they turned out and what you did to make them yours!!!

Red Rice Cakes

Ingredients:

  • 2 cups cooked red, wild, or brown rice
  • ¼ cup toasted pine nuts
  • ¼ cup minced dried cranberries
  • ¼ cup minced green onions
  • ¼ cup grated Parmesan cheese
  • 1 egg – slightly beaten
  • Salt & Pepper to taste
  • 4 Tablespoons flour
  • 1 cup Panko bread crumbs
  • 2 Tablespoons Clarified butter

Method:

Combine first 5 ingredients together in mixing bowl, when done stir in slightly beaten egg, season with salt and pepper, and add only enough flour to gently bind the mixture (mixture will still be sticky, don’t add too much flour or cakes may be gummy when done).

Put panko in a shallow bowl and reserve for coating cakes.

Shape mixture into small patties, and gently coat each patty with panko. When done shaping and coating rice cakes, heat clarified butter in small sauté pan over medium heat. When hot, place cakes in pan and cook on each side until golden brown. Remove from heat and reserve for plating.

Plating:

These cakes are wonderful as stand-alone appetizers, or as a first course on a bed of greens tossed in a light vinaigrette. They are also excellent topped with fruit chutneys, mango salsa, lemon aioli, etc. Trust your taste buds and have fun!

Wine Pairing:

These cakes are earthy,  savory, and a little sweet. A dry Riesling would be my first choice. It creates a nice counter-balance to the cakes, plus if you plate them with a vinaigrette the wine won’t be trounced by the acidity in the salad. Another choice would be a medium bodied Chardonnay or Viognier. Stay away from overly bright acidic whites like Pinot Grigio, or NZ Sauvignon Blanc. They are too bracing and bodacious if you’ve added the dried fruit. If you’ve omitted the dried fruit and kept them very savory, then these wines would work, but they’d HATE any sort of vinaigrette, so go the aioli route with them! MOST importantly, trust your palate… after all, you’re the one eating them!!!




Patrick Bartlett


A conversation about food, wine, and the art of living well!

Categories

May 2017
M T W T F S S
« Mar    
1234567
891011121314
15161718192021
22232425262728
293031  

Archives