Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well.
In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven.
Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.Yield: 4-6 servings.
In a medium bowl, whisk the eggs with the mirin, soy sauce and salt.
Brush a 10-inch nonstick skillet with oil. Add one-third of the eggs and swirl the skillet to evenly coat. Cook over moderate heat until the egg is almost set, about 1 minute. Using a spatula, roll up the omelet and push it to the side of the skillet. Brush the skillet with more oil, then add another one-third of the eggs, lifting the rolled omelet so the uncooked egg flows underneath it. Cook until the egg is almost set, about 1 minute. Roll up the first omelet in the cooked egg, forming a second layer; push to the side of the skillet. Repeat this process one more time with more oil and the remaining eggs. Turn out the omelet onto a work surface and slice 1 inch thick. Serve warm.
Wow…I have only made risotto twice in my life. And this was the second time. Now, I am not saying it was easy, but, it helps to have mise en place before you start.
I was driving home tonite and was thinking what I could make for dinner. I knew I had just bought some shrimp so I knew that would be the protein. I started thinking what recipes I had that I could use the shrimp in and thought about the Cajun Shrimp and Rice recipe that I have made before. Ok, I thought, rice is in this recipe and I remembered I had a recipe for Seafood Risotto. Ehh…why not…I combined them.
How I cooked it:
1/3 cup olive oil
1 Tbls butter
1/2 cup onion minced
3 cloves garlic minced
2 tsp cajun seasoning
1/2 cup dry white wine
1 1/3 cup Arborio Rice
3 cups homemade stock,
preferably vegetable or seafood stock
1 lb large shrimp, peeled and deveined, tails removed
loosely chopped italian parsley
1 Tbls Olive Oil
Freshly grated Parm
1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
2. In a large saucepan over medium low heat, warm the olive oil. Add 1 tablespoon of the butter, and the onion, and sauté, stirring occasionally, until tender, about 4 minutes. Add the garlic and cajun seasoning and saute until fragrant, about a minute. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any carmelization.
3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
4. Add the shrimp and tomatoes, and continue cooking, stirring occasionally, until the shrimp is cooked and the rice is al dente, about 8 minutes more. As the rice continues to absorb the liquid, add more as needed.
5. Remove the risotto from the heat and add the parsley, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper.
I improvised when I made this. I clearly followed a recipe. But it clearly illustrates that when you start improvising with technique and flavors, you really start to learn to cook.