Plain Rice Pilaf

In “Vol. II Treasured Recipes–from the Kitchens of Members and Friends of the Hayward Women’s Golf Club,” Marge Gogian suggested that the shish kebab grilled by George the Turk should be served with rice pilaf. She did not give a recipe for the pilaf, but it was probably similar to what I call The Turk’s Pilaf, a plain side dish designed to enhance rather than compete with the entrée.

The Turk’s Pilaf is made with bulgur or cracked wheat simmered in broth and seasoned only with salt and pepper. Plain rice pilaf is made in much the same way, though in its simplest version, the rice is cooked in water rather than broth.

Here is a simple rice pilaf recipe. It makes four generous servings of a flavorful side dish that goes well with shish kebab, steak, grilled chicken or salmon.

INGREDIENTS:

1 cup long grain white rice
1 T butter
3 T olive oil
2 cups chicken broth
1/4 tsp. freshly ground black pepper
1/4 tsp. salt

PROCEDURE:

Rinse the rice well in cold water and allow it to drain thoroughly in a colander. Melt the butter and olive oil in a heavy-bottom covered saucepan or a skillet with a tight-fitting lid. Heat the broth until it is nearly boiling.

Put the rice into the pan and raise the heat to moderately high. Sauté the rice, stirring constantly, for three or four minutes until it just begins to turn gold. Reduce the heat and carefully stir in the hot broth.

Stir in the salt and pepper and reduce the heat to low. Cover and simmer the rice until it has absorbed all the broth, usually fifteen to twenty minutes. You can check how the rice is doing, but DO NOT STIR the rice. When the rice is nearly done, you will see little holes in the rice made by steam escaping from the bottom of the pan and you can gently tip the pan to see if all the broth has been absorbed.

Remove the pan from the heat, take the lid off and stretch a dry tea towel over the pan. Replace the lid and let the pilaf rest for five to ten minutes. Then fluff it with a fork and serve.

NOTES: If you want to be fancy, garnish the rice with toasted slivered almonds, pine nuts or chopped mint leaves.

The grains of rice should not stick together. Stirring the rice while it is cooking releases starch that glues the rice together as does the steam that condenses once you remove the pan from the heat. The towel keeps water from dripping onto the rice as the steam condenses on the lid. So don’t stir and use the towel.

George the Turk was known for telling everyone “Don’t worry ‘bout.” I used to think that he used the expression only as his way of making guests feel welcome until I bussed tables at the Turk’s Inn one New Year’s Eve.

As you would expect, it was busy. George was everywhere—greeting guests at the door, ushering them into the Harem Lounge where three bartenders labored to keep up with the orders, circulating among the tables in the Sultan and Kismet Rooms, trotting up the stairs from the basement with pans full of steaks or other items from the coolers, and running through the kitchen to make sure that everything was under control. Even the busboy and the dishwasher got the same good advice.

Keep it in mind when you are making pilaf. Even if it’s not perfect, it will taste just fine, so “Don’t worry ‘bout!”

Mom’s Dough Gods

When we kids were at home, Mom made dough gods almost every time she made bread. We devoured them hot from the pan coated with sugar and cinnamon. We thought they were better than doughnuts.

Some people call them dough gobs, but they were dough gods to us. I don’t know how they got that name, but they deserve it. They truly are a heavenly treat, despite the fact that they are one of the simplest foods you can make. Stir up some bread dough, let it rise an hour or so and fry it in any kind of cooking oil you have available. Mom used lard, shortening or vegetable oil, and her dough gods always turned out golden and tasty.

You don’t need a special dough. The recipe below makes a standard nine by five inch loaf of old-fashioned white bread or a batch of dough gods. Double the recipe and you can bake a loaf of bread along with the dough gods. There’s really no extra work to make both at the same time, so you get the loaf of bread as a bonus.

INGREDIENTS:

1 cup milk
1 heaping tsp. active dry yeast (1/2 package)
1/2 cup water
1 T sugar
1 T butter
3/4 tsp. salt
2 1/2 – 3 cups all-purpose flour
Oil to fry dough gods in
1/4 cup sugar
1/4 tsp. cinnamon

PROCEDURE:

As with all bread baking, start by scrubbing your hands well.

Put one-half cup warm water (90º to 110º) in a cup with a quarter teaspoon of sugar and stir in the yeast. While the yeast is proofing, warm the milk to about 110º and pour it into a large bowl. Stir in the salt and sugar. Melt the butter and add it to the milk.

Stir in the flour one cup at a time, beating thoroughly between additions. After you have stirred in the first cup, mix in the yeast. Continue adding flour one cup at a time until the dough becomes stiff and begins to pull away from the sides of the bowl.

Let the dough rest in the bowl for five minutes, then scrape it out onto a well-floured work surface with a spatula and use the spatula to turn the dough to coat it with flour before starting to knead it. Powder your hands with flour, and knead the dough until it is smooth and satiny, about four to five minutes.

If you have never kneaded dough, you should check out Wikihow.com for an excellent lesson on kneading or go to Thekitchn.com for a good video showing you how to do it. Actually, doing both is a good idea. Just go to the sites and use the search for “knead dough.”

Return the dough to a greased bowl, roll it to cover the surface lightly with grease, and cover the bowl with a damp towel. Put the bowl in a warm spot in the kitchen (I use the top of the refrigerator) and let the dough rise until it has doubled in bulk, usually an hour or a little more. Punch it down and knead it on a lightly floured work surface five or six strokes. Pat it down to about an inch thick and use a knife or baker’s scraper to divide the dough into twelve or fourteen pieces. Roll the pieces into balls about the size of walnuts and cover them with a damp towel.

Put the sugar into a shallow bowl or pie tin and mix in the cinnamon. Put some paper towels in a baking pan or on a plate to absorb any oil from the dough gods after they are fried.

Heat a quarter to half-inch of vegetable oil in a ten or twelve inch skillet over medium high heat. While the oil is heating pat some of the dough balls into circles about a quarter inch thick, then stretch them out even thinner.

Test to determine if the oil is hot enough by dropping a small piece of dough torn off from one of the bigger balls into the oil. It should brown on one side in about thirty seconds and finish in another thirty seconds on the other side.

Put two dough gods into the oil, let them fry for about a minute, then using tongs or a slotted spoon, turn them over to finish cooking. If the first one is not golden brown when you turn it, just turn it back for a few more seconds and raise the heat a little.

When both sides are golden brown, take the dough gods from the oil and let them drain while you put the next pair into the pan. Dredge the two you just cooked in the cinnamon sugar and put them on a plate.

Enjoy!

NOTES: Dough gods are best eaten warm, and a couple of kids can keep up with the pan, at least for the first four or five dough gods. You can omit the cinnamon and even the sugar if you want.

I think that Mom used tongs to handle the dough gods, but I have a faint recollection of her using a cooking fork. Just be careful not to splash any hot oil on eager hands snatching dough gods from the plate.

And finally, I found a couple of recipes on the Web that called for frozen bread dough (thawed and allowed to rise of course). I would never use it, but perhaps I am a Luddite in the kitchen.