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Congee With Mushroom, Carrot & Egg

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“Congee With Mushrooms, Carrots & Egg (Chinese Rice porridge)“
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Excerpt from a previous post of Congee on ChefsOpinion :
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” Rice Porridge –
The first thing that comes to mind is probably baby food or hospital gruff.
Most folks would never think of ordering it from a menu in a restaurant, much less wake up and crave it for breakfast, if they hadn’t tasted or at least seen it before.

Now, let’s try again :
Congee. Lúgaw. Chok. Xifan. Juk. Okayu.
OK now, that’s better 🙂

Sounds more interesting and exotic? These are just a few names given to rice porridge around the world. If there is a country or region which traditionally eats rice, then there is some form of rice porridge eaten.
Congee can be enjoyed as breakfast, snack, lunch or dinner. Congee most often contains rice, but other grains can be used.
Ideally, it is made with strong, tasty stock that infuses great taste and debt into the dish. But from there on, let your fantasy run wild. Congee can be made with seafood, meat, vegetables or a combination thereof.
Then there are the toppings – Pickled vegetables, fried shallots, sliced scallions, any mushroom, crisp fried garlic, dried shrimps, 100-year eggs, cilantro, etc, etc.
If you like it, put it on.
Below is a version I made on Sunday for breakfast. The texture is more like a Filipino Lugaw, with the rice VERY soft but still keeping its shape. “.
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Bon Appétit ! Life is Good !
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Congee With Mushrooms, Carrot & Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: to 1 qt chicken stock, add 2 cup cooked Fan (Chinese steamed rice) and 1 cup cleaned, sliced carrots; simmer until the rice and porridge has the desired texture and the carrots are tender (if too dry, add more chicken stock)

: meanwhile, saute 1 cup sliced mushroom of your choice in 1 tblsp peanut oil until lightly browned, season with kosher salt and cayenne pepper to taste, reserve

: when the congee has the desired texture, add 4 whole whisked eggs, simmer one minute, remove from heat, check/adjust seasoning, plate in a bowl

: drizzle with chili oil (optional)

: sprinkle with 1 tblsp sliced scallions, top with the sauteed mushrooms

: Congee With Mushroom, Carrot & Egg

: Congee With Mushrooms. Carrots & Egg

: Congee With Mushroom, Carrot & Egg

: Congee With Mushroom, Carrot & Egg

: Congee With Mushroom, Carrot & Egg

: Congee With Mushrooms. Carrots & Egg

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Twice Baked Shepherd’s Potatoes

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Shepherds Pie is such great comfort food.
Meat sauce, mashed potatoes, and cheese – who could resist ? 🙂
However, there is one flaw in shepherds pie which diminishes its enjoyment a bit for me – it is entirely soft in texture and usually, the sauce is a bit bland and the whole thing, therefore, often resembles baby food 😦
Let me come to the rescue with this new recipe.
Instead of mashing the potatoes to a puree, just break them up a bit into med-sized chunks. Adding the peppers and lots of onions and garlic to the meat sauce will further increase the taste and texture of the filling of the potato shells, which will result in a dish who’s taste still resembles shepherds pie but at the same time is so much more interesting and TASTY !
Overall, this “fully loaded” baked potato is without a doubt one of the tastiest incarnations of the lowly baked potato as well as the ordinary shepherd’s pie.
While I have prepared and created dozens of variations of twice baked potatoes over the years, some more, some less exotic, some over the top and some down to earth, using all kinds of additions to the stuffing, such as shrimp, smoked salmon, ham, different vegetables, cheese, yogurt, herbs, etc, etc., the ones I prepared today are the very best of the best 🙂
Although very simple and easy to prepare, the texture, taste, and looks are just perfect and go to show that uncomplicated food, if done right, can take the price over complicated and elaborate any time ……..
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Bon Appétit ! Life is Good !
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Twice Baked Shepherd’s Potatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: in a 400F oven, bake 2 large russet potatoes until cooked through, remove from oven, cut -off the tops, remove the flesh, discard the empty tops