Monday, December 17, 2018

Closing Out the #KitchenMatrixCookingProject with Pecorino-Parsley Brown Rice Cakes


It's the end of the road for the #KitchenMatrixCookingProject. We've been working out way through Mark Bittman's Kitchen Matrix* for over fifty weeks.

First, let me start off by thanking my #KitchenMatrixCookingProject gals - Wendy of A Day in the Life on the Farm and Karen of Karen's Kitchen Stories - who cooked along with me for a year. You can read more about our project here. But, I can tell you that committing to a year-long cooking project is no easy task and these ladies were fantastic. So, thank you, Wendy and Karen. I so appreciate your dedication to this with nothing more than my gratitude in return! You are both amazing.

Second, I wanted to shine the spotlight on some of my favorite weeks of cooking. There were so many fun ingredients, but these were the three that I enjoyed the most!


Whole Duck Cassolet: I loved this week because it definitely got me out of my comfort zone...and it was delicious! Click here for the recipe.


Spring Rolls: These were a hit and really, really fun to lead a group of teenagers in making them. What a blast! Click here for the recipe.


Spice Blends: Making my own spice blends has been something I've done for years. I really enjoyed seeing how the other gals used their homemade spice blends for delectable dishes. Click here for the recipe.

For me, those three weeks encapsulated why I organized this project: I cooked things that were previously intimidating to me; I cooked things with kids and getting kids into the kitchen is always a positive; and I found recipes or processes that I will continue to use moving forward. So, despite a little bit of fatigue in these final weeks, this project was a success in my book.


Lastly, the three of us took turns selecting the recipes and, in this final month, Karen picked the recipes. This week, she selected Brown Rice + 12 Ways. Bittman offers everything from pilafs to stews. I ended up loving his rice cake variations. I made a riff on the Parmesan Scallion cake, using Pecorino and Parsley instead. And my typically rice-eschewing husband had two cakes! But, first, here's what the others shared...





Ingredients
  • 2 C cooked brown rice
  • 1 C grated cheese (I used Pecorino Romano) + more for serving
  • 1/4 C fresh parsley, chopped
  • butter for cooking
  • Also needed: skillet


Procedure
In a medium mixing bowl, place the rice, cheese, and parsley. Mix together (I used my hands) until well-combined. Form into patties and set aside.


Melt butter in a skillet and place the patties in the pan. Cook for 2 to 3 minutes on one side; you should have a nicely browned crisp bottom. Flip over and cook for another 2 to 3 minutes. Remove from pan to a serving platter.


Sprinkle with more grated cheese for serving. Serve hot. We served this with oven-roasted cod and a spinach salad for an easy weekday dinner.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

2 comments:

  1. I love your choices for your top three! Thank you so much, our fearless leader!

    ReplyDelete
  2. It's been a fun year Cam, thanks.

    ReplyDelete

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