Tag Archives: pancetta

Ginger Fried Rice

Chef John and I use my wok at the least 2 times a week because well I have an unhealthy relationship with Asian food and we love my wok.  We make about a dozen varieties of fried rice, but Jean-Georges Vongerichten’s is hands down the best recipe.  It is so simple and clean yet extremely flavorful; it’s unlike any other fried rice I have had.  Like all fried-rice dishes, you must start this one with leftover rice; fresh rice is simply too moist.  Bittman suggests using white rice from Chinese takeout; not a bad call. The recipe calls for jasmine rice, almost any rice will do as long as it is a day old.  Also the original recipe calls for cooking the rice in rendered fat; I am just using peanut oil.  Unlike other one pot fried rice dishes, this one has a couple steps but is 100% worth the effort.  I highly recommend sprinkling some fried pancetta along with the ginger and garlic.  Of course Jean-George serves this by molding it into beautiful mounds and tops each with egg and garnish.   -ts
A Mark Bittman adaption of a Jean-Georges Vongerichten recipe, with a few tweaks.  Serves 2.

1/3 – 1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
1 cup thinly sliced leeks, white and light green parts only, rinsed and dried
1 cup day-old cooked rice, preferably jasmine, at room temperature
2 large eggs
2 teaspoons sesame oil
2 teaspoons soy sauce

  1. In a large skillet, heat peanut oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
  2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
  3. Raise heat to medium and add rice. Cook, stirring well, until heated through and almost crispy. Season to taste with sesame oil and soy sauce.
  4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
  5. Divide rice among two dishes. Top each with an egg and drizzle a little more sesame oil and soy sauce. Sprinkle crisped garlic and ginger (and pancetta if using) over everything and serve.
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Filed under Asian food, Comfort food, Main Course, Party food, Rice, Side dishes

Barrett’s Bolognese

Another sauce I am yet to try. It begins with pancetta, a.k.a. bacon’s fancy cousin, and ends with heavy cream, so I’m gonna go ahead and pre-approve this one.

2 ounces of pancetta, finely diced
1/2 oz olive oil
1/2 oz butter
2 yellow onions, finely diced
2 celery stalks, finely diced
8 oz ground beef
8 oz ground pork
8 oz white wine
1 1/2 oz tomato paste
salt, black pepper, and nutmeg to taste
16 oz chicken stock
8 oz heavy cream

  1. Cook pancetta with oil and butter in a medium stockpot. Cook over medium heat, until the pancetta is golden brown.  Increase the heat to medium high heat.  Add onions and celery, cook until veggies are soft.
  2. Add ground beef and pork.  Cook, stirring continuously, until the meat is browned. Drain the fat.
  3. Stir in wine and reduce the mixture until nearly dry. Stir in the tomato past and cook for 2 to 3 minutes.  Season the sauce with salt, pepper, and nutmeg.
  4. Add the chicken stock, bring to a boil, reduce heat to low, and simmer for 2 hours.
  5. Stir in the heated cream just prior to serving. Do not allow the sauce to boil. Serve over your favorite pasta.

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Filed under Beef, Italian food, Main Course, Pasta, Sauces