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Daisy's Cookbook

...Recipes From
Daisy's Cooks!:
Latin Flavors That
Will Rock Your World

(HYPERION 2005)

 

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Yellow Rice

You know those packaged rice mixes you can buy with the foil bag of mystery spice? When you taste this rice, you’ll forget all about them. This is remarkably easy to make, once you’ve got achiote oil and sofrito on hand. Even if you’re starting from scratch without those two staples, you can still get this on the stove in fifteen minutes. I have never served this at a party without rave reviews. Guests have often said that they could eat just the rice and nothing else. I’m always delighted to tell them how easy it is, but encourage them not to pass on the beans or other accompaniments!

½ cup Achiote Oil
½ cup Sofrito
½ cup alcaparrado (see below) or coarsely chopped pimiento-stuffed olives
2 to 3 tablespoons salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 bay leaves
3 cups long grain white rice
Chicken Broth, homemade or canned as needed (about 4 cups)

Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, and bay leaves, stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice.

Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring.

Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot.

Daisy’s Pantry: Alcaparrado, a mixture of olives, pimientos and capers sold in bottles, is widely available. There are versions made with pitted and unpitted olives. Go for the unpitted version. If you can’t find it, substitute an equal amount of coarsely chopped olives stuffed with pimientos. Throw in a teaspoon of capers if you like.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Daisy In The News

Dinner411

"In “Kitchen Stocking 101,” Daisy tells you what every good kitchen has to have in the pantry – and innovative ways to use what you already have."
Watch all her videos...

Food & Wine



"The world of Latin flavors according to new PBS star Daisy Martinez
Daisy Martinez was working off-camera as a prep-kitchen chef for Lidia Bastianich's Italian-American Kitchen when she was "discovered" by the producer and given her own PBS series Daisy Cooks! last spring. Here, the unbelievably energetic Martinez shares seven great Latin recipes;the kind she might make for her own four kids."
Read the article...

 

FoodCandy

"An intense interplay of contrasting colors is dominating this recipe. The Latin flavors of garlicky tostones fill the kitchen. The steaks are sizzling on the skillet. I am instantly transported to Cuba, Spain, Venezuela, Mexico, and Peru. My guide is "Daisy Cooks", authored by a nationally syndicated TV celebrity and new blogger Daisy Martinez."
Read the article...

 

NPR

NPR

All Things Considered, December 25, 2007 · Each Christmas, All Things Considered presents an original story.

This year, two writers have teamed up. Esmeralda Santiago is the author of critically acclaimed memoirs, including When I Was Puerto Rican and Almost a Woman.
Read the article, listen to the show.

 

Today

Today Show Jan 16 2008

Tired of the same bland, boring meal? Spice things up with chef Daisy Martinez's recipes. Full of Latin-inspired flavor, her dishes will definitely add a new kick to your dinner. On the menu: mariscada en salsa verde and sofrito.
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Daisy In The News...