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With Gourmet no longer publishing (and Gourmet Live now deleted from my iPad because I was no longer willing to put up with its bugginess, much less the greedy bastards at Condé Nast), I've been looking for a replacement source for interesting recipes and food information for some time now. The closest thing I've found so far has been Tasteologie, which I follow on Twitter -- it's a little spammy, but there's usually at least one link I want to click each day, and often more.
This red rice and paneer pilaf recipe has been on my to-do list ever since Tasteologie linked it about a month ago. It takes very little prep beyond seeding a pomegranate and/or making your own paneer, and neither of those two tasks is terribly difficult. I ended up using well-rinsed black sticky rice instead of red rice and was quite pleased with the results; the sweet crunch of the pomegranate seeds, the creaminess of the paneer, and the nuttiness of the rice are a delicious combination. Next time, though, I'm going to put the cardamom, black peppercorns, and cloves in cheesecloth so they're easier to retrieve, because once the rice has turned everything a nice, deep purple, the whole spices are impossible to find.
This red rice and paneer pilaf recipe has been on my to-do list ever since Tasteologie linked it about a month ago. It takes very little prep beyond seeding a pomegranate and/or making your own paneer, and neither of those two tasks is terribly difficult. I ended up using well-rinsed black sticky rice instead of red rice and was quite pleased with the results; the sweet crunch of the pomegranate seeds, the creaminess of the paneer, and the nuttiness of the rice are a delicious combination. Next time, though, I'm going to put the cardamom, black peppercorns, and cloves in cheesecloth so they're easier to retrieve, because once the rice has turned everything a nice, deep purple, the whole spices are impossible to find.