Lunchbreak: Black rice with shrimp and avocado tarragon cream

Lunchbreak: Black rice with shrimp and avocado tarragon cream

CULINARY PACK OF ITALY. A NEW BOOK, ITALY BY INGREDIENT IS PACKED WITH FLAVOR AND THE AUTHOR’S FAMILY HERITAGE, FOOD WRITER, WE TONY WRITES ABOUT ITALY’S MOST ICONIC INGREDIENTS AND HELPS HOME COOKS INCORPORATE THE TECHNIQUES INTO THEIR KITCHENS. AND TODAY SHE JOINS

US TO SHARE A SHRIMP AND BLACK RICE RECIPE. AND WE WERE TALKING IN THE BREAK ABOUT BRYCE. WHEN PEOPLE THIHINK OF ITALIAN COOKING, THEY ONLY THINK ONE THING WHEN IT COMES TO RICE. HE’S THE SO MUCH MORE TO ARISE. AND I’VE ACTUALLY

BEEN WORKING IN MY BOOK, TOO. >> EXPEND THE CONCEPTION THAT PEOPLE HAVE OF CERTAIN INGREDIENTS THAT IN COOKING INCLUDING G RICE USE OF A WHOLE CHAPTER ON RISE. AND THERE’S A LOT AFTER AND I’M FEATURING IN ADDITION TO THE

WANT. SO WE ALSO WE ALL KNOW ALSO KIND OF NOT AND A BODY. THERE’S A WONDERFUL BLACK RICE CALLED AT THAT MEETING WHICH WE WOULD TRY TODAY AS WELL AS WREG RISE AND FRIEND TYPES WHITE RICE, RICE AND YOU NEED

THAT IS BEING IS USED FOR SOUPS OR SALADS FOR SWEETS WERE LIKE MANY, MANY DIFFERENT THINGS THAT LOOKS BEAUTIFUL. IS IT SIMILAR TO SAY A SQUID INK PASTA OR KNOW WHAT IS ACTUALLY NATURALLY WHITE? IT’S A CROSS BETWEEN BRITO BLACK

RICE. A SHORT BREAK, SOMETHING AKIN TO FORBIDDEN RICE AND OF IT ALSO KIND OF LIKE THEY THOUGHT FORBIDDEN RICE AND THEN THE BUS MIGHT BE WHICH GIVES US A VERY AROMATIC ON MUCH LONGER. A GREAT, WONDERFUL ART. LET’S GET

STARTED ON A RECIPE. SO I’M THE ONE THING. I WANT YOUR THE WORK TO LEARN TODAY. MOST IMPORTANT THING IS HOW TO COOK FOR HIM. SO MAIN SPENDER. SO WE HAVE SOME BOILING WATER HERE WHICH IS FLAVORED WITH LEMON LITTLE BIT OVER ON JAN,

SOME HERBS AND SALT. AND WHAT YOU DO IS YOU TAKE THE SHRIMP AND YOU PUT THEM INTO THE BOILING WATER. WONDER STEER AU. THEN YOU COVER THEM AND JUST TURN OFF THE >> DINA BAIR: IT’S SO INTERESTING BECAUSE YOU THINK

ABOUT SQUEEZING LEMON ON TO SHELLFISH AFTERWARDS. I LOVE THE IDEA THAT YOU’RE WITH IT NOW. YEAH, YOU CAN USE WIND IF YOU WANT I DON’T HAVE THEM ON. YOU COULD USE A LITTLE BIT OF VINEGAR AS LONG AS IS. AND IS

A BIT OF A SOMETHING ASSET. YEAH. SO THE THE INGREDIENTS ARE GOING TO THE START. OF COURSE, RICE, WHICH IS SO AM I THINK THE DISHES THAT YOU NEED TO DO. NOT THINK, TOO, IF I DIDN’T SOLVE, CAN WATER A

LITTLE BIT ABOUT 35 TO 40 MINUTES BY YOUR HOUSE. IT’S GOING TO LIKE THE MOST BEAUTIFUL AND COMFORTING HOME EVER. OHIO, DON’T WONDER. AND THEN WE HAVE THE SHRIMP, OF COURSE, THAT ARE GETTING TENDERING THERE. AND WE KNOW TO HAVE BEEN AVOCADO CREAM

HERE YOU KNOW, >> TURNS CHANGE COLOR A BIT. SO TO KIND OF COME TO WRECK, THAT WOULD JUST PUT HIM IN A JERUSALEM ON TO GIVE IT. >> BRIGHTNESS, BRING IT BACK TO ITS NICE. WHAT ELSE IS IN THERE OTHER THERE ARE HERBS

ARE ARE SOME CAPERS SALT AND PEPPER ALL AND THEN WE’D HAVE SOME PAPERS. THE CAPERS, THE OTHER INGREDIENT THAT I WANT TO TALK ABOUT. I USE ALL TO CUT PACKED CAPERS AND AS YOU SEE ALSO, RIGHT? YEAH. SO FIRST YOU NEED TO RENTS THAT

SALT OFF. AND THEN YOU ACTUALLY NEED TO SOAK THEM FOR A BIT. BUT YOU CAN JUST DO. IT CELTIC TO BEGIN YEAH. SO WHENEVER YOU TAKE SOMETHING BEATS ALL BE CAPERS BEAT ALL BUT ANYTHING THAT’S BEEN SITTING IN SALT DURING BRIAN,

YOU ALWAYS WANT TO RUN THEN WE HAVE SOME TIME KIND GUN IS WHAT I’VE CHOSEN YEAR. IT’S GREAT MATCH WITH SHRIMP. AND WITH THE AVOCADO. BUT OF COURSE, IF YOU’RE IN A GOING AND IF YOU HAVE SOME KERRVILLE PARSLEY, BASIL, WHATEVER,

DON’T GO OUT AND SHOP FOR CARGO. IF YOU’RE ONLY GOING TO USE IT FOR THIS ONE RECIPE. >> LAUREN MAGIERA: LIKE THE IDEA THAT YOU’RE USING IT, THOUGH, BECAUSE I THINK IT’S IT’S ENTER THAT WE DON’T OFTEN WE USE AN AMERICAN COOKING.

AND KNOW IT’S MORE EVEN NEED TELL YOU THE TRUTH. IT’S NOT A BIG THING. IT’S MORE OF A FRENCH COOKING THING. BUT I WE DID ALL THAT AND I THINK WITH FISH, ESPECIALLY ITS BEAUTIFUL SUPPLY. YEAH. >> LET’S LOOK AT OUR BEAUTIFUL

SHRIMP HOW NICE AND THUNDER AND PINK. YEAH, YES. SO YOU CAN USE TECHNIQUE WITH ALL SORTS OF THINGS, INCLUDING KIND OF SOMETIMES IS IT WITHOUT A SHELLFISH, YOU CAN USE IT WITH PRIDE. HE JUST KIND OF HAVE A VERY FLAVORFUL

WATER PUT THE FISH IN COLOR. AND BY THE TIME YOU’RE DONE WITH THE REST OF YOUR INGREDIENTS, KIDS, YOU DON’T KEEP A BOILING, YOU TURN TURN IT OFF. IF YOU KEEP BUDDING, IT’S GOING TO GET REALLY ROBBERY AND GOT ME AND HARD

THAT’S THE KEY. ALL RIGHT. SO WE’VE GOT A BEAUTIFUL HUMMINGBIRD PLAY. I KNOW SO WE START WITH THEM IN A BED THAT. A BAG OF RICE ARE GOING TO GET A SHOT OF THE PLATE REPORTED. BUT THE RISE ON THAT COMING

BRIDGES. YES, THEY ARE. ALL RIGHT. AND THEN WE PUT ALL THE REST. SO WE I LIKE TO PUT A LITTLE BIT OF CREAM ON THE BOTTOM. >> DINA BAIR: I KNOW YOU’RE SIGNING YOUR BOOK AT EATALY. I IMAGINE THEY HAVE THE BLACK RACE THERE.

>> THEY DO. THEY HAVE THE BLACK RISE IN A RED RICE AND SEVERAL WHITE RICE WILL BE SIGNING TONIGHGHT AT 5.0, PERFECT. IT EXCITED. AND THERE’S THERE’S EVEN A GUIDED TOUR FOLLOWING THE SIGNING. A PRIVATE GOT TO DO WITH ME

THROUGH THE MEANDERS WILL BE CUT MARKETPLACE WITH SOMETHING STINKS ON ICE. >> DINA BAIR: AND ALSO WAYS TO BUY SO THAT WE CAN MAKE THESE RECIPE AT ALL FOR YOUR BUCK. THEY EVEN HAVE A FRESH COUNTERS IN FOR PRETTY GREAT.

LOST IN THERE. I DID THIS EVEN BEFORE COMING FORWARD? BUT YOU MADE IT HERE. >> ALL RIGHT. SO HERE IS A LITTLE BIT OF UNDERNEATH AND THEN WE PUT SOME MORE ON TOP OF ON THE SHRIMP AND ON THE

RICE OR RICE IS KIND OF LIKE WAR ME TO ROOM TEMPERATURE THE SHRIMP ARE HARD TO THE AVOCADO. OF COURSE, COLD AND THAT. CONTRAST OF TEMPERATURE HAS BEEN IS THE CONTRAST OF CONSIST CONSISTENCY AND AND TAX TRUST THAT WE ARE BRINGING

IN WITH ALMONDS. AND WE CAPERS REALLY DOES MAKE THIS DISH. I ALWAYS ENOUGH TO PUT EXTRA LITTLE BIT OF LEMON BECAUSE LEMON IS TO BRING OUT ALL RIGHT, THAT THAT AND THEN, OF COURSE, IT ALL A PLOY IS MADE ON THE LIGHT ON EXTRA VIRGIN,

OF COURSE, ARE VERY A YOU CAN JOIN VIOLA FOR A BOOK SIGNING EVENT AT EATALY OF TONIGHT FROM 5.30, TO 6.30. >> FOLLOWED BY THAT GOT GUIDED INGREDIENT OR THAT. SHE MENTIONED THAT 6.30, CHECK OUT THE OLAS ITALY DOT COM. FOR

WE’RE GOING TO POST THE RECIPE THAT WE MADE TODAY AND INFORMATION ON HOW YOU CAN GET THE BUCK AS WELL. THAT’S ALL AT WGN TV DOT COM