Friday, October 12, 2007

Fusion Food

Sometimes fusion food is nothing more than a technique borrowed from one cuisine used to create a dish using ingredients from another. Take my last night's "Fried Rice". It's just a veggie sauté with rice added in. I needed a simple dish to go with baked trout. Here's what I came up with:

Veggie Fried Rice

Toasted nuts
Olive oil
Frozen veggies--thawed and drained well
1-2 slices cooked bacon--diced
Shallots or onion
Cooked rice
salt & pepper

The amounts you need will depend on how many veggies you're cooking. Heat olive oil in a large skillet. Add veggies and onion. Sauté until the veggies are almost done. Add the garlic and bacon. Sauté a minute or so. Add rice. If your pan isn't nonstick--the rice will stick a little no matter how much oil you use, however, adding a bit more oil before adding the rice helps keep sticking to a minimum. Sauté to heat the rice through. Stir in the toasted nuts. Season with salt and pepper, to taste.

Note: This is one of those basic technique recipes you can use to create a lot of different dishes. Different vegetable combinations would go with different combinations of herbs and spices. You could melt in some grated cheese right before you serve it. I'd recommend adding the salt after the cheese, since cheese can be salty, so your dish could end up too salty if you do the salt before the cheese. You could use fresh veggies and prepare them the way you would for a stir-fry. After all, a stir-fry is simply the Asian version of the French sauté.