Monthly Archives: May 2010

Episode 12: Rice Balls

The squeezing, my god, the squeezing! Today we’re woman- and manhandling rice into onigiri, Japanese rice balls, and filling them with all sorts of traditional ingredients like pickled plum, salmon, and…black forest ham? Recipe: Rice balls. www.spilledmilkpodcast.com

Brought to you by Sur La Table.

Sur La Table

Rice Balls (recipe from Episode 12)

For the rice balls recipe, look no further than Just Hungry:

Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step

and her rice ball FAQ.

Here’s some of that Korean seaweed we were grooving on (this is a different brand and possibly a different size, but the same stuff).

Finally, here’s a video of Molly making a rice ball. It’s that easy!

Spilled Milk: Molly makes a rice ball from Matthew Amster-Burton on Vimeo.

Episode 11: Peas

If you’ve been taught to cook your peas just until they’re bright green and fresh-tasting, you’re about to get schooled. We know a guy with a pea-encrusted axe to grind. Guest: Francis Lam, food editor, Salon.com. Explicit language. Recipe: Mushy Peas. spilledmilkpodcast.com

Mushy Peas (recipe from Episode 11)

MUSHY PEAS
Adapted from Jamie Oliver

2 tablespoons olive oil
1 small onion, chopped
1/4 cup fresh mint leaves
1 pound frozen peas (preferably not petite peas)
2 tablespoons water
2 tablespoons butter
salt and pepper

In a saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent but not browned, 2 to 3 minutes. Add the mint and peas and cook until the peas begin to lose their frosty tinge. Add the water, cover, and simmer until the peas are army green, 8 to 12 minutes. Transfer to a food processor, add the butter and salt and pepper to taste, and process to just shy of smooth. Serve hot.

Yield: 4 servings