Our Foodie With Family columnist Rebecca Lindamood passed along a recipe today that she said is too good not to share. Also, she had submitted a wonderful dessert recipe with her most recent column but due to space limitations, which is thankfully not as big of a problem on this blog, it was cut. That also follows.

Here they are, in her words:

This is a recipe from “Not Your Mother’s Slow Cooker Cookbook” by Beth Hensperger who in turn attributes it to food writer Elaine Corn. She mentions that there is a uniquely Chinese American tradition of serving this rice soup the day after Thanksgiving using leftover turkey.

I recommend taking it one step futher by making your own turkey stock from your leftover bird to really round out the flavor. If you make a brined turkey using ginger or other traditional Asian flavors it makes this jook even better! This is one of the favorite breakfasts around our house because it is delicious, economical and customizable for every family member.

This makes an unbelievably great savory breakfast but works equally well as a light dinner or starter course.

Basic Savory Jook

(for this recipe you need a medium to large sized slow cooker)

• 1 c. medium grain or sushi rice
• 2 T. neutral oil (such as canola, peanut, vegetable, etc…)
• 10 c. chicken or turkey broth
• 2 t. salt (if you use bouillon instead of broth omit this salt!!!!)
• About 1 T. minced cilantro stems (optional if you hate cilantro!)
• 1 c. plain soy milk (optional)

Any or all of the following for serving:

• Chopped Fresh Cilantro Leaves
• Minced fresh green onions
• Chopped leftover turkey
• Soy sauce
• Oyster sauce
• Hot sauce (Sriracha- preferably, or Tabasco, Frank’, etc…)

1. Wash the rice in the colander until the water runs clear. Soak in water to cover about 30 minutes.

2. Meanwhile, heat the oil in a covered slow cooker on HIGH. Drain, rinse, and drain the rice one last time. Add the rice to the hot oil and cook, stirring, until the rice is well coated with oil and smells toasty, about 5 minutes. Add the stock all at once then the salt and cilantro stems. Stir well, cover, turn the cooker to LOW and cook 8 to 9 hours, or overnight.

3. To finish the jook, stir it well becaue the liquid and rice may have separated. If you want your jook thicker, turn the cooker to HIGH, cover and cook for 1 to 1 1/2 hours more, stirring now and then. The soup will become thick and white. Add the soy milk now, if desired, for an ultra creamy consistency.

4. To serve, set out small bowls of chopped cilantro leaves and minced green onion with a choice of toppings.

Chocolate Pots de Crème (Baked Chocolate Custards)

This is a variation on a recipe that originally appeared in Martha Stewart’s Every Day Food magazine in the October 2003 issue. We always double or triple this recipe!

• 1 ½ c. half-and-half
• 1 t. vanilla extract
• 3 large egg yolks
• ¼ c. granulated sugar
• Pinch of salt
• 1 3.5-oz extra dark chocolate bar (70% or higher cocoa content), broken into small pieces

Preheat oven to 325. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Set aside.

In a small, microwave safe bowl, put the chocolate bar pieces. Microwave on high for 45 seconds and then stir. Keep heating in 10-second increments and stirring until chocolate is melted and smooth. In a medium mixing bowl, add egg yolks, sugar and salt and beat with a mixer or whisk until light. Then add chocolate. When chocolate is fully incorporated, gradually add hot half and half mixture with your mixer running or while whisking constantly.

Divide mixture among four six ounce custard cups and place in a baking dish that just holds them all. Place in oven and carefully pour enough boiling water in dish to come halfway up sides of cups. Take care not to get water in your custard cups as you pour. Loosely cover the baking dish with foil, but do not seal it.

Bake custards until just set (still slightly wobbly in center when you jiggle each cup gently) about 40-45 minutes. Remove cups from baking dish and cover with plastic wrap directly on the surface of the custard. Refrigerate until completely chilled, at least 2 hours.

This entry was posted on Tuesday, November 21st, 2006 at 9:11 am and is filed under Cook's Corner. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.