Cheesy Artichoke Rice

I hate the way when you look up “cheesy rice” and you get “minute rice” and non-cheese cheese slices. Ugh. That is just not right. And that is also not cheese either.  Who does this?  I ran out of orzo and thought to make a rice recipe that would work for my lunches at work. I prefer home-made lunch to restaurants, with some exceptions.  You know, things I just don’t make (Indian food) and that I know other people do a much better job than me. But pasta dishes, rice dishes, when lots of cheese or mushrooms are involved – I think I got this. No, I know I do. D&D_2081

So my thoughts on this are:

I need lunch for tomorrow.
I have no vegetable or chicken stock (unreal!) and I’m not going to the grocery store at 8:30pm. Nope.
I have lots of rice.
I have quite the variety of cheeses.
I have scallions that are mostly okay.~
Always have onions and garlic.
Lemon zest

With all that in mind, I’m going to figure out what to make tonight and here is what I did.
2 cups H2O
1 cup long grain rice
lots of salt

Cook like you always make rice – if you need a tutorial this is how it goes: Thank you The Kitchn.

Once you remove it from the heat, add 3 Tbs of unsalted butter while it steams on the back burner — important: lid on, heat off.

Unsalted butter
Olive oil
Small yellow onion, diced
3 good sized cloves of garlic, minced
artichoke hearts, drained & quartered (not marinated)
~ the scallions were past there “best buy” date at this point – too bad. But the onions and garlic made up for it.

In a saute pan, melt 2 Tbs unsalted butter and one small yellow onion diced and a good pinch of kosher salt. Saute on low-ish heat until soft. Then add three cloves (less or more as you prefer) minced and let them sit on the top of the onions  – you don’t want them to burn. Stir them in a bit and then remove from heat.

Now, here is where things get interesting – I opened a can of artichoke hearts and quartered them and added them to the onion mixture with a little glug of olive oil and let everything simmer until it was a cohesive mix of veg that was soft – that seems to be key.

D&D_iPhone_image1As mentioned – I have cheese options – so I pulled out all the cheese that had already been opened. Pecorino Romano, Parmigiano Reggiano, Manchego  – so the decision is which one or which combination to use. I used some Manchego because it is melty but it grates like a cheddar, but just a little softer and the Dog (Hood) really likes it. And then the Pecorino – for that salty flavor – a great sheep’s milk hard cheese. Not too different, really from Parmigiano, but not the same either. Manchego is another sheeps’ milk cheese from Spain – from the La Mancha region. So I guess this is the Spanish sheep milk cheese recipe.

I have to say cheese, for me, matters not if it from a cow, a goat, or a sheep. I just love cheese in a stupid sort of way. That is probably obvious by now.

But when I do it again, I will put some sharp cheddar in the mix. This time I added lemon zest at home and took that lemon to work for the juice for my lunch leftover hacks. Excellent.

I think that just might be the key to a great lunch hack at work. I always have a fresh lemon and a bit of grated Pecorino or Parmigiano in the fridge there – it really makes all the difference in the world. From boring leftovers to something special.

Manchego Crackers

So I had Manchego and had to figure out something to do with it. I buy cheese like that – buy it and then figure something out. Improvisation or some such. Manchego is sheeps’ milk cheese from Spain – from the La Mancha region. I guess this is the sheep milk cheese cracker. I am a big fan of sheeps’ milk cheeses, and goats’ milk cheese, and cows’ milk cheese. Well you get the idea. Fan of cheese is all possible variations.

This is a new recipe to me – so here we go.

D&D_2057

6 tablespoons cold unsalted butter, cut into ½-inch pieces
3⁄4 cup all-purpose flour
1⁄2 teaspoon salt
1⁄8 teaspoon cayenne
2 ounces Manchego cheese, finely grated

Place all ingredients in the bowl of a food processor, and pulse just until a dough forms. Do not overwork dough, or crackers will be tough.

Roll dough into a log about 1.5 inches in diameter (is that the right word for round-ish? – don’t know). Refrigerate. I usually just refrigerate overnight just to be safe and it seems to work well.

Preheat oven to 400° F. Slice dough into rounds about 1/4 inch thick and place on baking sheet lined with parchment. Dock the crackers with a fork. Bake in middle of oven until golden, about 10 minutes. Allow crackers to cool on the baking sheet for about 5 minutes, then transfer them directly to a cooling rack to cool.

Store crackers layered between sheets of wax paper in an airtight container at room temperature up to 4 days.

Adapted from Epicurious. Via http://lifecurrents.dw2.net/manchego-crackers/

~Original directions: Gather dough into a ball, and flatten into a 5-inch disk. Wrap dough in plastic wrap, and chill dough, until firm, about 30 minutes. The dough can be made ahead and chilled like this for up to 2 days.

Roll out dough on a floured surface with a floured rolling pin until about 1/8-inch thick, roughly 14-inch round.

Working quickly, cut out rounds with a 1 ¾ to 2-inch floured biscuit cutter, and arrange the rounds ½-inch apart on a silpat or parchment paper covered baking sheet. Re-roll scraps (but only once or they will get tough; chill first if soft), and cut out more rounds. Prick each round 2 or 3 times with a fork.

If your kitchen is warm, roll out dough between 2 sheets of wax paper.

~ Notes: I really hate rolling out crackers, or cookies for that matter. Let’s just keep it simple. I did the same thing with Scottish Sharp Cheddar Shortbread just last week. I’ll be damned if it doesn’t work. At least, I’m two for two right now and I shall just keep going. I guess my exception is my favorite sugar cookies. I am not sure how they could be made any other way – but that does not mean I am not open to trying something new.