Sunday, October 16, 2011
Last Tomatoes Standing
Since I've returned from Greece, I've made stuffed tomatoes at least once a week. The first batch had crunchy, undercooked rice. The second batch was delicious, but I spent at least an hour chopping all the ingredients and referring to a cookbook. The third batch turned out just right, and thanks to my food processor, it was simple to put together.
The rice stuffing I liked the best included shallots, dill, parsley, fennel, pine nuts and obscene amounts of olive oil. Thanks to all this Greek food experimentation, I had to buy my olive oil in bulk!
While the book called for expensive risotto rice, I substituted a Chinese short grain rice. The results were very risotto-like, so my next food experiment is to use this same rice for an actual risotto (it's much, much cheaper).
This short grain rice is the same one I use for my Thanksgiving turkey stuffing with Chinese sausage and shitake mushrooms.
Now that I got the flow of the cooking method down, I want to experiment with different grain stuffings and different seasonal vegetables.