From Spots to Spotted: Rice Pudding
OK, so I went a little TMI with last weeks blog entry. I got some feedback, on and offline, that a food blog isn't the place to share about skin malfunctions. Fair enough.
But it's a perfect segue into a really special thing that happenned to me last week.
Nadia, one of my co-hosts on Home Made Simple, and I were in Chicago, tearing it up at the Gay Pride parade. I'd never been, as parades in New York can get a bit claustrophobic, but since Chicago's a far more manageable city, I thought I'd give it a go. I had always wanted to see Pride, and I'd like to thank the gay men and women of Chicago for bringing their A-game to the streets, and showing this straight girl a great day. Fab music, kickin' outfits, a whole bunch of attitude and free condoms; what more could you want from a parade?
While Nadia and I were taking it all in, an attractive man looked at me strangely and said, "I know you." I didn't recognize his face, but started gathering my facts and stats for a round of Jewish geography. "Well, I'm not from here...I live in New York..." and with that I let out a nervous giggle.
"Ooooh. I know that laugh. I know YOU." He grabbed a friend and pointed at me, "How do we know her? I KNOW I know you."
"I went to Cornell...."
Nadia, ever eager, had two cents to add. "She's on a TV show. We're on a TV show on TLC called Home Made Simple." My veteran colleague had been through this before.
With this our attractive friend lets out a squeal. "OMIGOD! IT'S THE MAVENS!! YOU'RE THE COOKING MAVEN! YOU'RE THAT DECOR MAVEN! YOU GUYS, IT'S THE MAVENS!!"
And that is how, at the Chicago Pride parade, I lost my virginity again. I was recognized for the very first time.
Anyone who has ever opened a copy of People magazine has an image of how this might work in real life. Someone will see you, recognize you for something you've accomplished somewhere along the line ("Weren't you Eliza Doolittle in the South Side High School production of My Fair Lady back in 1988? You were incredible..."). And there it was. No Allison, no Fishman, but a maven and a lick of the chops. In my dreams I'm not sure that maven was the term used, just as dreams of a poofy white dress and Prince Charming are rarely experienced as you anticipated when you were eight years old.
My Virginity Stealer and I had a lovely conversation, took a few pictures, and enjoyed the parade together. And as if outing me at Pride wasn't enough, VS did one more generous act for me on this day: he told me what he thought of my cooking. Which isn't easy to do, given that he'd never eaten anything I'd made. He told me that I was the person who made him try fish tacos for the first time (he loves them!); and the woman who convinced him to try paella on the grill.
In this day of irritating heiresses and pop tarts, it was an absolute pleasure to think that through the media, we had started a conversation about food. He liked my food, and I liked cooking with him. We dined together on several occasions, and we had a similar palate. He didn't care about my clothes, my makeup, or my age; he just wanted to have a pal in the kitchen, and I just wanted someone to talk food with.
Rice Pudding
Makes 4 cups.
On a show I just taped, I made this kickin' rice pudding. I searched far and wide (okay, I googled) for a good rice pudding recipe that I could make in 20 minutes with leftover white rice. I couldn't find a single one, so I made this puppy up and I gotta tell you, it's a fast favorite. So if you're considering tossing that carton of aging Chinese order-in rice; rethink it. Mamma's got a little lovin for you, as long as you've got milk, cream and eggs in the fridge. Mmmm-hmmm.
2 cups milk
1 cup cream
1 teaspoon vanilla
1/3 cup sugar
1/4 teaspoon salt
1 tablespoon corn starch
1/4 teaspoon cinnamon
6 egg yolks, lightly beaten
2 cups cooked rice
Crushed ginger snaps, brown sugar, cinnamon, wheat germ, to garnish
1. In a medium saucepan, add milk, cream, vanilla, sugar and salt; whisk to combine. In a small bowl, combine cinnamon and corn starch with 1 1/2 tablespoons of water. Stir to combine; whisk corn starch mixture into pot.
2. When mixture comes to a gentle simmer, slowly whisk half the mixture into the egg yolks. Lower heat to medium-low, and return egg mixture to the pot, whisking constantly. When mixture thickens, after about 5 minutes, add the rice to the pot. Stir until rice is warmed through, and mixture has thickened.
3. Pour pudding into custard cups, or one serving vessel. Chill in the refrigerator for at least one hour. Garnish as you like, and serve.
But it's a perfect segue into a really special thing that happenned to me last week.
Nadia, one of my co-hosts on Home Made Simple, and I were in Chicago, tearing it up at the Gay Pride parade. I'd never been, as parades in New York can get a bit claustrophobic, but since Chicago's a far more manageable city, I thought I'd give it a go. I had always wanted to see Pride, and I'd like to thank the gay men and women of Chicago for bringing their A-game to the streets, and showing this straight girl a great day. Fab music, kickin' outfits, a whole bunch of attitude and free condoms; what more could you want from a parade?
While Nadia and I were taking it all in, an attractive man looked at me strangely and said, "I know you." I didn't recognize his face, but started gathering my facts and stats for a round of Jewish geography. "Well, I'm not from here...I live in New York..." and with that I let out a nervous giggle.
"Ooooh. I know that laugh. I know YOU." He grabbed a friend and pointed at me, "How do we know her? I KNOW I know you."
"I went to Cornell...."
Nadia, ever eager, had two cents to add. "She's on a TV show. We're on a TV show on TLC called Home Made Simple." My veteran colleague had been through this before.
With this our attractive friend lets out a squeal. "OMIGOD! IT'S THE MAVENS!! YOU'RE THE COOKING MAVEN! YOU'RE THAT DECOR MAVEN! YOU GUYS, IT'S THE MAVENS!!"
And that is how, at the Chicago Pride parade, I lost my virginity again. I was recognized for the very first time.
Anyone who has ever opened a copy of People magazine has an image of how this might work in real life. Someone will see you, recognize you for something you've accomplished somewhere along the line ("Weren't you Eliza Doolittle in the South Side High School production of My Fair Lady back in 1988? You were incredible..."). And there it was. No Allison, no Fishman, but a maven and a lick of the chops. In my dreams I'm not sure that maven was the term used, just as dreams of a poofy white dress and Prince Charming are rarely experienced as you anticipated when you were eight years old.
My Virginity Stealer and I had a lovely conversation, took a few pictures, and enjoyed the parade together. And as if outing me at Pride wasn't enough, VS did one more generous act for me on this day: he told me what he thought of my cooking. Which isn't easy to do, given that he'd never eaten anything I'd made. He told me that I was the person who made him try fish tacos for the first time (he loves them!); and the woman who convinced him to try paella on the grill.
In this day of irritating heiresses and pop tarts, it was an absolute pleasure to think that through the media, we had started a conversation about food. He liked my food, and I liked cooking with him. We dined together on several occasions, and we had a similar palate. He didn't care about my clothes, my makeup, or my age; he just wanted to have a pal in the kitchen, and I just wanted someone to talk food with.
Rice Pudding
Makes 4 cups.
On a show I just taped, I made this kickin' rice pudding. I searched far and wide (okay, I googled) for a good rice pudding recipe that I could make in 20 minutes with leftover white rice. I couldn't find a single one, so I made this puppy up and I gotta tell you, it's a fast favorite. So if you're considering tossing that carton of aging Chinese order-in rice; rethink it. Mamma's got a little lovin for you, as long as you've got milk, cream and eggs in the fridge. Mmmm-hmmm.
2 cups milk
1 cup cream
1 teaspoon vanilla
1/3 cup sugar
1/4 teaspoon salt
1 tablespoon corn starch
1/4 teaspoon cinnamon
6 egg yolks, lightly beaten
2 cups cooked rice
Crushed ginger snaps, brown sugar, cinnamon, wheat germ, to garnish
1. In a medium saucepan, add milk, cream, vanilla, sugar and salt; whisk to combine. In a small bowl, combine cinnamon and corn starch with 1 1/2 tablespoons of water. Stir to combine; whisk corn starch mixture into pot.
2. When mixture comes to a gentle simmer, slowly whisk half the mixture into the egg yolks. Lower heat to medium-low, and return egg mixture to the pot, whisking constantly. When mixture thickens, after about 5 minutes, add the rice to the pot. Stir until rice is warmed through, and mixture has thickened.
3. Pour pudding into custard cups, or one serving vessel. Chill in the refrigerator for at least one hour. Garnish as you like, and serve.
posted by Allison Fishman Task at 9:37 AM
1 comments
