Sageandparmesanrice Recipes

Steps:

• In a medium saucepan with a lid, bring 1 1/2 cups water to a boil. Add rice and teaspoon salt. Cover and reduce to a simmer. Cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat.
• Add butter, Parmesan, and parsley; fluff gently with a fork.

Steps:

• Pour 2 Tbsp. oil into an 8x8" baking pan; set aside. Bring a pinch of kosher salt and 4 1/4 cups water to a boil in a medium saucepan. Whisking constantly, gradually add chickpea flour. Once all the flour has been incorporated, reduce heat to low and cook mixture, whisking often to prevent scorching and to keep a skin from forming on top, until a thick lumpy porridge forms that is just starting to pull away from the sides of the saucepan, 20-25 minutes.
• Transfer mixture to a food processor (keep saucepan close at hand) and process until smooth and very glossy, about 45 seconds. Working quickly so mixture does not start to set, transfer back to saucepan, season with more kosher salt, and cook over low heat, whisking often to prevent any new lumps from forming, until you can see the bottom of pan while whisking and mixture no longer tastes raw, 10-15 minutes.
• Scrape mixture into prepared pan and quickly smooth top. Drizzle 1 Tbsp. oil over and cover with a sheet of parchment paper. Let cool, 1-1 1/2 hours (you can speed this up by chilling mixture until cold).
• Using the tip of a knife, slice mixture on an angle into 12 irregular strips of varying lengths and thicknesses. Heat remaining 1 1/2 cups oil in a medium skillet, preferably cast iron, over medium-high until the first wisp of smoke appears. Working in 2 or 3 batches, fry strips (if panisses are not submerged in oil, add more just to cover), turning several times, until puffed, crisp, and golden all over, about 5 minutes per batch. Transfer panisses to paper towels to drain and sprinkle with sea salt.
• Add sage to skillet and cook just until crisp, about 10 seconds, then transfer to paper towels to drain.
• Top warm panisses with sage and serve with lemon wedges.
• Panisse mixture (before cutting) can be made 1 day ahead. Cover and chill.

Steps:

• Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
• Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
• When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
• Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
• Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
• Season liberally with pepper, and salt to taste.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish.
• Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
• Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
• Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.

Steps:

• Heat the oven to 350°F or 180°C.
• Put the rice, stock, cream, garlic and parmesan into an ovenproof casserole dish.
• Cover with foil and put in the oven to cook for 40-45 minutes.
• Check on the rice at 35 minutes- stir it gently and lay knobs of butter over the top. Re-cover and put back in the oven to finish cooking.
• When the rice is done- stir, serve immediately and enjoy!

Steps:

• In large saucepan, bring water to a boil.
• Add rice, stir, reduce heat to low.
• Cover and cook for 20 minutes.
• In skillet, melt butter until lightly browned.
• Mix rice and parmesan cheese.
• Place in serving bowl.
• Drizzle butter over rice.
• Sprinkle with parsley.