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The A-B-Cs of Pilaf (Almonds, Bulgar & Cornflower) - Bulgar & Mushroom Pilaf
by
Shane "Culinary Alchemist" Wingerd
Calificación: 4.0
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.%3C/p%3E%3Cp%3ERoasting%20is%20pretty%20straight%20forward.%20%20I%20find%20that%20the%20wing%20tips%20often%20burn,%20so%20I%20put%20the%20chicken%20in%20a%20yoga%20pose,%20with%20the%20tips%20of%20the%20wings%20behind%20it's%20back,%20then%20set%20the%20chicken%20on%20the%20rack,%20breast%20side%20up.%3C/p%3E%3Cp%3ESeason%20with%20salt%20and%20cracked%20pepper%20and%20place%20in%20a%20preheated%20400F%20(200C)%20degree%20oven%20for%2015%20minutes,%20then%20reduce%20the%20temperature%20to%20375%20(190C)%20and%20continue%20roasting%20for%20about%2020%20minutes%20per%20pound,%20minus%201lb.%20%20(i.e.%205%20lb%20chicken...%20%2015%20minutes%20on%20400%20then%201%20hour%2020%20minutes%20on%20375%20for%20the%20remaining%204%20lbs)%20%20Then%20again,%20if%20you%20have%20a%20temperature%20probe,%20simply%20roast%20until%20the%20inner%20thigh%20reaches%20165F%20(75C)%20degrees.%3C/p%3E%3Cp%3EEither%20way,%20a%20roasted%20chicken%20is%20a%20beautiful%20thing%20to%20behold.%20%20Especially%20when%20it%20is%20resting%20languidly%20in%20a%20Corningware%20P-21%20Roaster.%20%20I'm%20just%20sayin'.%3C/p%3E%3Cp%3ESo%20what%20do%20you%20have%20with%20said%20roasted%20chicken?%20%20Well,%20it's%20time%20to%20take%20a%20walk%20on%20the%20Mediterranean-ish%20side.%20%20%20Bulgar%20Pilaf.%20%20True,%20when%20thinking%20of%20Pilaf%20most%20people%20think%20of%20rice,%20and%20that%20is%20the%20typical%20rendition.%20%20But%20me%20being%20me,%20I%20like%20to%20change%20things%20up%20a%20little%20every%20once%20in%20awhile.%20%20Not%20to%20mention%20that%20I%20get%20%22riced%22%20out%20simply%20because%20I%20make%20Risotto%20ALL%20the%20time.%20%20Thus,%20Bulgar%20Pilaf%20fits%20the%20bill%20quite%20nicely.%3C/p%3E%3Cp%3ESo%20what%20exactly%20IS%20Pilaf...%20Well,%20all%20I%20can%20really%20tell%20ya%20is%20that%20it%20is%20fairly%20common%20in%20the%20Balkans%20&%20Southeastern%20Asia%20where%20it%20is%20known%20by%20many%20names%20such%20as%20pilav,%20pulaw,%20pulao,%20polow,%20or%20plov.%20%20It%20is%20basically%20the%20same%20thing%20as%20a%20Risotto,%20though%20the%20type%20of%20rice%20is%20different%20and%20there%20is%20NO%20stirring%20involved.%20%20On%20some%20level,%20I%20feel%20this%20makes%20it%20easier%20to%20execute%20that%20Risotto,%20and%20just%20about%20as%20tasty.%20%20It%20really%20depends%20on%20how%20you%20like%20your%20rice.%20%20Fluffy%20individual%20grains?%20%20Go%20with%20Pilaf.%20%20Swimming%20in%20an%20unctuous%20sauce?%20%20Go%20with%20Risotto.%20%20Oh,%20and%20as%20far%20as%20I%20am%20concerned,%20Pilaf%20just%20isn't%20Pilaf%20without%20some%20type%20of%20nut%20being%20added.%20%20For%20me,%20that%20usually%20means%20slivered%20Almonds%20or%20Pistachio.%3C/p%3E%3Cp%3ETechnically,%20Pilaf%20should%20be%20cooked%20completely%20on%20the%20stove%20and%20not%20be%20baked%20in%20the%20oven.%20%20But%20since%20I%20use%20Corningware%20to%20make%20Pilaf,%20I%20utilized%20the%20oven,%20mainly%20because%20I%20can.%20%20There%20is%20another%20reason%20for%20baking%20pilaf%20in%20the%20oven,%20though.%20%20If%20the%20Pilaf%20is%20out%20of%20sight,%20then%20it's%20out%20of%20mind.%20%20This%20can%20be%20a%20good%20thing%20if%20you%20are%20a%20chronic%20sneaker%20peeker%20like%20I%20am,%20cause%20the%20secret%20to%20good%20Pilaf,%20whether%20with%20Rice%20or%20Bulgar%20is%20DO%20NOT%20lift%20that%20lid!!%3C/p%3E%3Cp%3EBegin%20warming%20the%20chicken%20stock%20in%20your%20Saucemaker%20set%20over%20medium%20flame.%3C/p%3E%3Cp%3EYes,%20I%20am%20using%20my%20mysterious%201%20Pint%20one.%3C/p%3E%3Cp%3EPlace%20the%2010%20inch%20skillet%20over%20medium-low%20flame%20as%20well%20and%20begin%20melting%20the%20Butter.%3C/p%3E%3Cp%3EOnce%20the%20butter%20is%20melted,%20add%20the%20Celery%20and%20Onion,%20sweating%20until%20almost%20tender.%3C/p%3E%3Cp%3EAdd%20the%20Mushrooms%20and%20cook%20until%20they%20begin%20to%20release%20their%20liquid.%3C/p%3E%3Cp%3EAdd%20the%20Bulgar%20and%20toast,%20stirring,%20until%20it%20begins%20to%20smell%20nutty%20(about%205%20minutes)%3C/p%3E%3Cp%3EAdd%20the%20warm%20Chicken%20Stock.%3C/p%3E%3Cp%3EStir%20in%20the%20Lemon%20Juice,%20Lemon%20Zest%20and%20Parsley.%3C/p%3E%3Cp%3EBring%20to%20a%20simmer.%3C/p%3E%3Cp%3ECover.%20(OK,%20NO%20more%20peeking)%3C/p%3E%3Cp%3EMove%20to%20the%20preheated%20oven%20and%20bake%20for%2030%20minutes.%3C/p%3E%3Cp%3ERemove%20from%20the%20oven....%20OK,%20NOW%20you%20can%20peek.%3C/p%3E%3Cp%3EAdd%20the%20Almonds.%3C/p%3E%3Cp%3EStir,%20or%20rather%20fluff%20everything%20up,%20with%20a%20fork.%3C/p%3E%3Cp%3ERecover%20and%20place%20in%20a%20handy%20Platinum%20Cradle%20(P-10-M-1)%3C/p%3E%3Cp%3ERemove%20cover%20for%20serving.%3C/p%3E%3Cp%3EWhere%20is%20your%20Corningware??%3C/p%3E%3Cp%3EP.S.%20There%20is%20still%20time%20to%20enter%20the%20Up%20For%20Grabs%20giveaway,%20and%20add%202%20Snack-it%20plates%20to%20your%20own%20collection.%3C/p%3E){kind=link}