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Thread: Recipe and a question

  1. #1
    Lynn from Fargo Guest

    Default Recipe and a question

    This recipe is in today's (Fargo) Forum. The columnist is local - Sue
    Doeden and she's a mostly self taught and very experienced home/family
    cook. I like her stuff. (She's the one with the Beet Chocolate
    Cupcakes)

    My question is, If I make this recipe to take to a Thanksgiving that's
    at least an hour away by car, what's the best way to do that without
    killing any of the guests. I'd LIKE to do it in a crockpot wrap it up
    well and plug it in again when we arrive. Would it be better to
    prepare it all the way to the oven point, refrigerate it and hope the
    hostess has room in her oven (probably not - it's turkey+ for
    thirty.) Or should I just do it all the night before, refrigerate it
    and nuke it when I get there. I'm afraid it will get soggy or mushy.
    Whaddya think? (I can make this without having to go to the store!)
    Lynn in Fargo

    Autumn Rice on the Wild Side

    cup (1 stick) butter

    1 cup uncooked wild rice
    1 cup finely chopped onions
    2 cloves garlic, minced
    1/4 cup honey
    1 1/2 cups orange juice
    1 1/2 cups chicken or vegetable broth
    3/4 teaspoon salt
    1/4 teaspoon ground coriander
    1/4 teaspoon ground cardamom
    1/8 teaspoon ground nutmeg
    2 cups diced sweet potatoes (about 1 pound)
    2 cups diced butternut squash (about 1 pound)
    1/2 cup chopped fresh cranberries (I'm gonna use Craisins)
    1/2 cup toasted pecans

    Melt butter in a heavy 4-quart Dutch oven. When butter is melted and
    hot, add wild rice and onions. Cook, stirring, for 5 minutes. While
    rice and onions are cooking, bring orange juice and broth to a boil.
    You can do this in a 4-cup glass measure in the microwave or in a
    saucepot on the stove. Add garlic to wild rice mixture and cook for 2
    more minutes. Stir in honey and blend well. Add hot liquid mixture to
    pot along with salt, coriander, cardamom and nutmeg. Stir in the sweet
    potatoes and squash. Bake, covered, in a preheated 350-degree oven for
    45 minutes. Remove cover and stir in chopped fresh cranberries.
    Replace cover and bake for another 15 to 30 minutes, until rice and
    squash are tender and almost all of the liquid has cooked away.
    Sprinkle with toasted pecans and serve. Makes 8 side servings.

    PS: Sue says if you add cooked/canned black beans to this you have a
    really satisfying vegetarian entree.

  2. #2
    merryb Guest

    Default Re: Recipe and a question

    On Nov 19, 11:59*am, Lynn from Fargo <lynng...@i29.net> wrote:
    > This recipe is in today's (Fargo) Forum. The columnist is local - Sue
    > Doeden and she's a mostly self taught and very experienced home/family
    > cook. *I like her stuff. (She's the one with the Beet Chocolate
    > Cupcakes)
    >
    > My question is, If I make this recipe to take to a Thanksgiving that's
    > at least an hour away by car, what's the best way to do that without
    > killing any of the guests. *I'd LIKE to do it in a crockpot wrap it up
    > well and plug it in again when we arrive. Would it be better to
    > prepare it all the way to the oven point, refrigerate it and hope the
    > hostess has room in her oven (probably not - it's turkey+ for
    > thirty.) *Or should I *just do it all the night before, refrigerate it
    > and nuke it when I get there. *I'm afraid it will get soggy or mushy.
    > Whaddya think? (I can make this without having to go to the store!)
    > Lynn in Fargo
    >
    > Autumn Rice on the Wild Side
    >
    > cup (1 stick) butter
    >
    > 1 cup uncooked wild rice
    > 1 cup finely chopped onions
    > 2 cloves garlic, minced
    > 1/4 cup honey
    > 1 *1/2 cups orange juice
    > 1 1/2 cups chicken or vegetable broth
    > 3/4 teaspoon salt
    > 1/4 teaspoon ground coriander
    > 1/4 teaspoon ground cardamom
    > 1/8 teaspoon ground nutmeg
    > 2 cups diced sweet potatoes (about 1 pound)
    > 2 cups diced butternut squash (about 1 pound)
    > 1/2 cup chopped fresh cranberries (I'm gonna use Craisins)
    > 1/2 cup toasted pecans
    >
    > Melt butter in a heavy 4-quart Dutch oven. When butter is melted and
    > hot, add wild rice and onions. Cook, stirring, for 5 minutes. While
    > rice and onions are cooking, bring orange juice and broth to a boil.
    > You can do this in a 4-cup glass measure in the microwave or in a
    > saucepot on the stove. Add garlic to wild rice mixture and cook for 2
    > more minutes. Stir in honey and blend well. Add hot liquid mixture to
    > pot along with salt, coriander, cardamom and nutmeg. Stir in the sweet
    > potatoes and squash. Bake, covered, in a preheated 350-degree oven for
    > 45 minutes. Remove cover and stir in chopped fresh cranberries.
    > Replace cover and bake for another 15 to 30 minutes, until rice and
    > squash are tender and almost all of the liquid has cooked away.
    > Sprinkle with toasted pecans and serve. Makes 8 side servings.
    >
    > PS: Sue says if you add cooked/canned black beans to this you have a
    > really satisfying vegetarian entree.


    Sounds really interesting! To not f**k with the cook's plans, I would
    have it done beforehand and reheat in the microwave...

  3. #3
    Cuthbert Thistlethwaite Guest

    Default Re: Recipe and a question



    Lynn from Fargo wrote:


    > My question is, If I make this recipe to take to a Thanksgiving that's
    > at least an hour away by car, what's the best way to do that without
    > killing any of the guests.


    If you finish cooking it just before you pack it up and leave, you're
    good. An hour's travel time is not long enough to cause any problems.

    The rule of thumb is to avoid the range above 40 degrees and below 140
    degrees, for four hours. Personally, I don't mess around with the
    higher end of the four hour period, but one hour or even three should be
    fine.

  4. #4
    Ted Campanelli Guest

    Default Re: Recipe and a question

    Ted shuffled out of his cave and grunted these great (and sometimes not
    so great) words of knowledge:
    > This recipe is in today's (Fargo) Forum. The columnist is local - Sue
    > Doeden and she's a mostly self taught and very experienced home/family
    > cook. I like her stuff. (She's the one with the Beet Chocolate
    > Cupcakes)
    >
    > My question is, If I make this recipe to take to a Thanksgiving that's
    > at least an hour away by car, what's the best way to do that without
    > killing any of the guests. I'd LIKE to do it in a crockpot wrap it up
    > well and plug it in again when we arrive. Would it be better to
    > prepare it all the way to the oven point, refrigerate it and hope the
    > hostess has room in her oven (probably not - it's turkey+ for
    > thirty.) Or should I just do it all the night before, refrigerate it
    > and nuke it when I get there. I'm afraid it will get soggy or mushy.
    > Whaddya think? (I can make this without having to go to the store!)
    > Lynn in Fargo
    >
    > Autumn Rice on the Wild Side
    >
    > cup (1 stick) butter
    >
    > 1 cup uncooked wild rice
    > 1 cup finely chopped onions
    > 2 cloves garlic, minced
    > 1/4 cup honey
    > 1 1/2 cups orange juice
    > 1 1/2 cups chicken or vegetable broth
    > 3/4 teaspoon salt
    > 1/4 teaspoon ground coriander
    > 1/4 teaspoon ground cardamom
    > 1/8 teaspoon ground nutmeg
    > 2 cups diced sweet potatoes (about 1 pound)
    > 2 cups diced butternut squash (about 1 pound)
    > 1/2 cup chopped fresh cranberries (I'm gonna use Craisins)
    > 1/2 cup toasted pecans
    >
    > Melt butter in a heavy 4-quart Dutch oven. When butter is melted and
    > hot, add wild rice and onions. Cook, stirring, for 5 minutes. While
    > rice and onions are cooking, bring orange juice and broth to a boil.
    > You can do this in a 4-cup glass measure in the microwave or in a
    > saucepot on the stove. Add garlic to wild rice mixture and cook for 2
    > more minutes. Stir in honey and blend well. Add hot liquid mixture to
    > pot along with salt, coriander, cardamom and nutmeg. Stir in the sweet
    > potatoes and squash. Bake, covered, in a preheated 350-degree oven for
    > 45 minutes. Remove cover and stir in chopped fresh cranberries.
    > Replace cover and bake for another 15 to 30 minutes, until rice and
    > squash are tender and almost all of the liquid has cooked away.
    > Sprinkle with toasted pecans and serve. Makes 8 side servings.
    >
    > PS: Sue says if you add cooked/canned black beans to this you have a
    > really satisfying vegetarian entree.


    I suggest cooking this ABOUT 30 minutes. Next, remove the insert from
    the oven and wrap the insert in a blanket. Bring the crockpot with you
    "JUST IN CASE". Wrapped in the blanket, everything will continue to
    cook, but at a slower rate (for reference Google "Haybox Cooker"). When
    you arrive check the contents, and if it has not finished cooking,
    finish it off with the crockpot.

    The 2nd 30 minutes will TYPICALLY take about 1 1/2 - 2 hours wrapped in
    the blanket.

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