Recipe Rolodex

2 cups Japanese short grain rice 

1 ½ teaspoons dashi powder 

1 ½ tablespoon soy sauce 

1 tablespoon sake 

2 6-8 ounce boneless salmon fillets 

1 thumb size ginger, peeled and sliced into thin strips 

2 scallions, finely chopped

Directions

Rinse the rice well until the water runs clear and add it to the rice cooker inner pot. 

Add enough water to reach the 2 cups line and add the dashi, soy sauce, and sake. Stir to combine. 

Place the salmon fillets and ginger on top of the rice and close the lid. 

Select the [Plain] function and press start. 

When the cooking is done, use the rice paddle to break the salmon and mix it into the rice. You can remove the skin at this point. 

Ingredients

3 tablespoons neutral oil, such as canola or vegetable oil

5 scallions, thinly sliced crosswise (about ¾ cup), plus 1 to 2 scallions, thinly sliced on an angle, for garnish

5 garlic cloves, finely chopped

3 tablespoons finely chopped fresh ginger (from one 3-inch piece), plus extra julienned ginger, for garnish

4 teaspoons ground coriander

1 tablespoon ground turmeric

Kosher salt and black pepper

1½ cups short-grain brown rice or Arborio rice (10 ounces)

3 quarts chicken stock

3 bunches baby bok choy (about 1 pound)

1 (3- to 4-pound) chicken, wings and legs removed and reserved (this will help the chicken fit better in the pot)

Sliced fresh red chile and chopped cilantro, for serving

Directions

1. In a large pot, combine the oil with ¾ cup scallions, the garlic, finely chopped ginger, coriander and turmeric. Season with salt and pepper, and cook over medium-low, stirring occasionally, until slightly softened, about 5 minutes.

2. Add the rice and stir until coated. Add the chicken stock and 2 teaspoons salt, and bring to a boil over high. Meanwhile, prepare the bok choy: Trim and discard the ends, then halve crosswise, separating the leafy bok choy tops from the heftier stems. Cut the stems crosswise into ½-inch pieces. Set aside.

3. Once the stock comes to a boil, reduce the heat to medium-low and carefully add the whole chicken, then the wings and legs, adding the meat in a single layer. (If the chicken isn’t fully submerged, add enough water until the meat is fully covered.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium-low until the chicken is cooked through, about 20 to 25 minutes. (Reduce the heat to low if necessary. You want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.

4. Continue to cook the soup over medium, uncovered, until the rice is tender and the liquid starts to thicken, 20 to 25 minutes. While the rice continues to cook, shred the chicken: Once cool, discard the chicken skin and tear the meat into bite-size pieces, discarding the bones. (You should have about 3 packed cups of shredded meat.)

5. Stir the bok choy stems and shredded chicken into the soup, and simmer just until stems are slightly softened, 2 to 3 minutes. Stir in the leafy bok choy tops, and season to taste with salt.

Ingredients

8 cups chicken broth

1 pound boneless, skinless chicken thighs

4 celery stalks, leaves reserved and stalks thinly sliced

¾ cup jasmine rice (unrinsed)

Salt

½ cup fresh parsley leaves

1 teaspoon fresh lemon zest plus up to ½ cup lemon juice (from 2 to 3 lemons)

1 small garlic clove

1 tablespoon unsalted butter (optional)

Directions

1. In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.

2. Meanwhile, finely chop together the parsley leaves, lemon zest and up to ½ cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.

3. Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full ½ cup juice.)

Ingredients

4 ounces bacon, chopped (about ½ cup)

1 cup all-purpose flour

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon baking powder

8 large eggs

¾ cup whole milk

¼ cup grated Parmesan

¼ cup chopped chives

4 tablespoons unsalted butter

1 (8- to 10-ounce) wheel of Camembert, rind on and cut into ¼-inch slices (not wedges)

Directions

1. Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.

2. Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder. In a medium bowl, whisk together eggs and milk, then whisk egg mixture into flour. Stir in Parmesan and half the chives.

3. Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Camembert pieces on top.

4. Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.

Tips

To make this vegetarian: