{"id":100,"date":"2018-03-31T00:29:47","date_gmt":"2018-03-31T00:29:47","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=100"},"modified":"2018-03-31T00:29:47","modified_gmt":"2018-03-31T00:29:47","slug":"first-time-for-everything","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2018\/03\/31\/first-time-for-everything\/","title":{"rendered":"First time for everything"},"content":{"rendered":"<p>The cookbook we got for Christmas, British chef Jamie Oliver\u2019s \u201c5 Ingredients,\u201d has some interesting ingredients and in the case of sheet pan-like recipes, an interesting choice of preparation dishes.<\/p>\n<p>It\u2019s kind of like that Eddie Izzard joke about the difference between American English and British English, only less funny. But it is fun to suss out the differences in British cuisine and American, and sometimes challenging.<\/p>\n<figure id=\"attachment_93\" aria-describedby=\"caption-attachment-93\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" class=\"size-medium wp-image-93\" src=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/03\/0311181848-1-300x272.jpg\" alt=\"\" width=\"300\" height=\"272\" srcset=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/03\/0311181848-1-300x272.jpg 300w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/03\/0311181848-1-768x696.jpg 768w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/03\/0311181848-1-1024x928.jpg 1024w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/03\/0311181848-1.jpg 2026w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-93\" class=\"wp-caption-text\">Saffron rice ingredients. Thankfully, easy to find.<\/figcaption><\/figure>\n<p>Mostly in the US it\u2019s getting easier to find the ingredients (yay rogan josh curry!) or find substitutes (no double cream, no problem, just mix sour cream with cream). But I\u2019ll admit I\u2019ve been kind of stumped by his use of a \u201croasting tray.\u201d<\/p>\n<p>It seems quite a bit like a rimmed sheet pan, but as with this week\u2019s recipe, it calls for cooking ingredients on the stove in the tray before baking. As far as I know my sheet pan shouldn\u2019t be used the same and I wasn\u2019t willing to risk ruining my main shtick to test it out.<\/p>\n<p>Given this difference between British cooking and American cooking, I\u2019m not sure it made a ton of sense to prepare this week\u2019s meal on a sheet pan, but part of me just wanted to prove that it was possible to do it.<\/p>\n<p>See, it was baked saffron rice, and I\u2019ve never baked rice and wanted to see if it worked.<\/p>\n<p>It maybe wasn\u2019t practical but it did work and made a nice side dish for some lamb kofta. And because it wasn\u2019t made like normal rice, it had a little more texture.<\/p>\n<p>All in all, I think it was pretty worth it. And since it was only 5 ingredients (plus some pantry items), it was pretty easy. And tasty!<\/p>\n<figure id=\"attachment_95\" aria-describedby=\"caption-attachment-95\" style=\"width: 263px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" class=\"size-medium wp-image-95\" src=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/03\/0311182047b-1-263x300.jpg\" alt=\"\" width=\"263\" height=\"300\" srcset=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/03\/0311182047b-1-263x300.jpg 263w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/03\/0311182047b-1-768x878.jpg 768w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/03\/0311182047b-1-896x1024.jpg 896w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/03\/0311182047b-1.jpg 1835w\" sizes=\"(max-width: 263px) 100vw, 263px\" \/><figcaption id=\"caption-attachment-95\" class=\"wp-caption-text\">Baked rice, who&#8217;d have guessed?!<\/figcaption><\/figure>\n<p>Here\u2019s what I did:<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>2 medium red onions, or 1 large<\/li>\n<li>2 pinches of saffron<\/li>\n<li>1 (5.3 oz.) container plain yogurt<\/li>\n<li>1 (2.8 oz.) tube of sun-dried tomato paste<\/li>\n<li>1 \u2153 to 1 \u00bd c. white basmati rice (it actually calls for 300 grams, and I have a scale so I measured 300 grams, but for those that don\u2019t, the Internet gave me a cup equivalent)<\/li>\n<li>1 to 2 T. olive oil<\/li>\n<li>2 \u00bd c. boiling water (again, this is 600 milliliters, which should be on a measuring cup, but just in case, this is the conversion)<\/li>\n<li>Salt and pepper, to taste<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Heat oven to 400 degrees.<\/p>\n<p>Chop the onions, and fry with olive oil in a large pan for about 4 minutes. Meanwhile, place half the saffron in the boiling water. In a small bowl, cover the remaining saffron with 1 T. boiling water, steep for a short while (he recommends 10 seconds, I did mine for minutes) \u00a0and then mix it with the yogurt. Set aside the yogurt mix.<\/p>\n<p>Once the onions are ready, stir in the tomato paste, rice, salt and pepper, and then pour on the saffron water. Bring to a boil, and then transfer to a large rimmed sheet pan (about 15 inches by 12 inches). Bake rice in the oven for about 15 to 20 minutes, or until the rice has absorbed the water and fluffed up.<\/p>\n<p>Spoon the yogurt mixture onto the rice, and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The cookbook we got for Christmas, British chef Jamie Oliver\u2019s \u201c5 Ingredients,\u201d has some interesting ingredients and in the case of sheet pan-like recipes, an interesting choice of preparation dishes. It\u2019s kind of like that Eddie Izzard joke about the difference between American English and British English, only less funny. But it is fun to &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/christiniacrippes.com\/food\/2018\/03\/31\/first-time-for-everything\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;First time for everything&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,8,11,1,17],"tags":[72,71,69,70,68,67],"_links":{"self":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/100"}],"collection":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/comments?post=100"}],"version-history":[{"count":1,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/100\/revisions"}],"predecessor-version":[{"id":101,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/100\/revisions\/101"}],"wp:attachment":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/media?parent=100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/categories?post=100"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/tags?post=100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}