Rice pudding — the way every mother in France makes it — is simple and lighter than its creamy counterpart, since there it is traditionally cooked in milk. It's one of those dishes that serves double duty as dessert following a light salad meal or as an after school snack.
There are two camps: Those who love rice pudding and those who are wrong.
Rice pudding or riz au lait — literally, rice with milk — brings back memories of running up the driveway and having a warm bowl waiting to soothe the ills after a day of practicing times tables and conjugating irregular verbs and hiding as far outfield during baseball games as possible.
When it came to making rice pudding for my children I was under strict instructions to make it, "Exactly like Mamie's." No pressure. What's a mom to do? As any self-respecting woman does, I called my mom. After asking for simple things like, I dunno....Ingredients? And quantities? And cooking time?...and getting exactly nowhere:
I scoured the web and found a recipe that seemed to most closely resemble what I'd grown up with. So, put aside any idea that pre-packaged rice pudding is anything like actual rice pudding and enjoy.
Combine the milk, vanilla, lemon zest, and sugar into a saucepan and slowly bring to a boil over medium to high heat.
Once the milk begins begins to boil, slowly stir in uncooked rice.
Lower heat to medium and keep stirring to prevent sticking.
Once the rice has absorbed most of the milk, remove from heat, stir once more, and allow to cool.
Serve warm or cool with a splash of milk and a dash of cinnamon.
Makes enough for 6-8 servings.
Another dish that required pulling teeth to get the recipe is Leek, Potato, and Carrot Soup, but it was worth it!
Based on recipe from Marmiton.
Apples and pork go together like Bogart and Bacall, or Ren and Stimpy, or pancakes and maple syrup — stay with me — so don't pass up the chance to wow your family or weekend company with a melt-in-your mouth cheesy and slightly sweet tenderloin.
Don't panic if some of the cheese and onions have spilled out. Scoop them onto your plate; they're still delicious. The pork will be moist and slightly tinged with pink once cooked. Serve with a side of roast potatoes and a green salad.
Bon appétit! And don't forget dessert! Try a caramelized apple cake.
I'm on a bit of a ginger bender — 'tis the season for colds, after all — and any recipe that calls for it makes it to the weekly menu. Many Lao dishes use ginger, so it's a flavour my family is already familiar with and likes.
Several months ago I received a text from my brother reading, "Start making this juice for the family STAT." He's kind of bossy, but I love him anyway. A popular green juice that's been touted for all kinds of health benefits inspired the recipe he sent me. All I know is it provides another source of vegetables for my children and it packs an energy punch.
Will your kids love it the first time they taste it? Maybe. Or maybe not. It's sweet, but not too sweet and tart, but not too tart. But you know what? Tastebuds become accustomed to familiar flavours. The adults surveyed love it and the kids — my brother's and mine — have all learned to like it, even those who weren't super fans from the beginning. My children are old enough to understand when maman tells them we're incorporating something new into our daily lives for its health benefits, they don't argue. Much.
I usually make it in the morning, but anytime of day will do. Just drink it.TM
Wash all fruits and vegetables.
Peel the lemon and cut lemon and apples into pieces to fit the juicer.
Alternate dryer ingredients — kale — with ones that contain more water — cucumber — and add water at the end.
Stir and serve.
Refrigerate any leftovers. Juice is best consumed the same day, but keeps well for one to two days.
Makes 5 cups or enough that four people can each drink a large glass.
Quantities will vary slightly depending on the type of juicer used. This amount is based on using a masticating juicer, which squeezes the guts out of anything I throw at it or in it, even red cabbage.
Recipe adapted from Reboot with Joe.