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27
rICe
Meet the Chef —
david guas
restAUrAnt:
Bayou Bakery, Coffee Bar & Eatery,
Arlington, VA
MY VerY FIrst JoB In tHe KItCHen
was as a
dishwasher and “head” rice maker at a restaurant called
Panda Cafe in Steamboat Springs, Colorado, when I was 18
years old.
I Know wHAt It MeAns to MIss
new orleAns.
For me like most people
it’s food, but it’s also the smells that come
from the food. You can walk down the street
and immediately catch a whiff of gumbo or
crawfish étouffée. One I remember most, when
driving from New Orleans East into the city, is
the strong aroma of coffee that comes from the
Luzianne Factory. I knew I was almost there.
Other New Orleans treasures that I miss are
Hubig’s Pies, sno-balls, the fresh gulf seafood,
especially drum and sheephead, and oysters
you need a knife to suck down. Not to mention
late nights at the Maple Leaf (Tuesdays of
course for Rebirth Brass Band), Tipitina’s, St.
Charles Avenue and the street names.
I loVe to eAt oUt wHen I AM In
new orleAns.
I used to live next door to
Port of Call, which is still to this day my staple
for burgers. Parkway Tavern is my spot for roast
beef po-boys. Patios and Clancy’s are great
Chef Michelle Rainey, Mr. B
’
s
photo by
Frank Aymami
tIps & teCHnIQUes: stoVetop rICe
by
Chef Michelle Rainey, Mr. B’s, New Orleans
S
ome recipes call for a 2:1 ratio, but always, no matter what kind
of rice I make, I use a 1.5:1 ratio. That’s one-and-a-half cups of
liquid (you can use water, stock, juice, coconut water, etc.) to one cup
of uncooked, dry rice.
Prep:
Measure ½ cup of dry rice per serving and
choose a saucepan that will allow space for the rice to expand.
Cook:
In
a saucepan, bring liquid, salt and butter to a boil, stir in the rice, cover
and reduce to low for about 15 minutes. Don’t open the pot while the
rice is cooking; this lets out the steam and increases your cooking time.
After 15 minutes, open the lid and fluff the rice with a spoon or a fork.
Let the rice rest for a minute or two before serving so it dries.
rice pudding
by Chef David Guas
WHAT YOU WILL NEED
3
cups whole milk
1
cup extra-long-grain white rice
⅓
cup sugar
1
each vanilla bean
⅛
teaspoon Kosher salt
Cane syrup, for serving
HOW TO PREP
Place the milk, rice, sugar, vanilla bean, and salt
in a medium saucepan over medium-high heat.
Bring the mixture to a simmer, stirring often, and
then reduce the heat to low, cover, and cook for
15 minutes, stirring every 5 minutes. Turn off the
heat, uncover, and stir, and then place the lid back
on the pan and let the rice pudding rest for 10
minutes. Serve while warm with a drizzle of cane
syrup. [Refrigerated leftovers can be warmed in the
microwave with some milk to loosen the pudding.]
(Serves 6)
This recipe and other great recipes appear in
DamGoodSweet: Desserts to Satisfy Your Sweet Tooth
New Orleans Style [Taunton Press, 2009] available in
local bookstores and online.
reCIpe,
try me!
Chef David Guas, Bayou Bakery, Coffee Bar & Eatery
for dinner. My favorite brunch, hands down, is
Ralph’s on the Park. Middendorf’s Seafood has
some of the best crispy fried catfish, and two
of my favorite new restaurants are Root in the
Warehouse District and Chef Donald Link and
Stephen Stryjewski’s Peche Seafood Grill.
