In my annual effort to eat food made at home more often, I’ve started making large batches and freezing it into portions. I’ve learned a few new things, including that I need a larger pot.
So far I’ve made bolognese and Susie’s Green Curry with chicken (which have both become standards here), and I’ve frozen them into flat zip top freezer bags, a tip from the Jan/Feb 2008 Everyday Food magazine. I also heard this tip ages ago on The Splendid Table by, I think, regular guest Sally Schneider. Last year I froze things into disposable continers, or sauce in individual muffin cups, but that still took a while to unfreeze (we are microwave-less). The flat bags store pretty efficiently in the freezer, and to thaw enough to get them back out of the bag you run them under a hot tap.
The other week I was listening to The Splendid Table and she gave a caller this tip: cook rice the way you would cook pasta. Apparently it comes out just as well, and cooks a bit faster. Last night I made a whopping amount of green curry but forgot about the rice, Lundberg Brown Basmati, so I boiled it. It turned out pretty well. I have a history of rice making trouble. Anyhow ever heard of boiling rice like pasta? What little Googling I did turned up a few suggestions, and one that finished by putting the still wet rice back into the pot and letting it steam for a few minutes before serving.
My favorite pasta to put the bolognese on remains the chiocciole (snail) from Bionaturae, they are nice and big. And I’m glad to know I can buy these on Amazon since I suspect they are going to disappear from my small local market at any moment now.
They look freaked out, don’t they?