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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (July 7, 2020)
2B — THE OBSERVER & BAKER CITY HERALD RICE to the dish, so don’t skip this step. (This also helps prevent the dish from burning on the Continued from Page 1B bottom during cooking.) Add the marinated paneer Stir in the rice, then pour in to the rice and stir gently. the rest of the hot broth with Cover and cook for another 10 the peas and saffron. Push to 12 minutes or until all the down any grains of rice from liquid is absorbed. the sides of the pot, making Remove from heat and sure that everything is sub- uncover the pot. Sprinkle the merged in the liquid. onion, mint and cilantro on Pressure cook the paella. top and let the biryani rest for Secure the lid on the pres- 10 minutes. sure cooker and make sure Transfer to a wide-rimmed the pressure regulator is in bowl and fl uff rice with a fork. its “Sealing” position. Cancel Taste for seasoning and add the “Saute” cooking program, more salt if needed. select the “Manual” or “Pres- Serve hot with raita (yogurt sure Cook” program and set sauce) or potato chips. the cooking time to 5 minutes Makes 6 servings. at high pressure. The pot will take 5 to 10 — Arthi Subramaniam minutes to come up to pres- sure, and then the cooking program will begin counting down. Release the pressure. When Unless you are a purist, the cooking program ends, let don’t fret if you don’t have the pressure release naturally a paella pan; an Instant Pot for 10 minutes, then release comes in handy to make a the remaining pressure by delicious paella. Bomba is a moving the pressure regulator go-to rice for paella, but since to its “Venting” position. I could not fi nd it I used the When the pressure is fully plump arborio rice instead. released, open the pot. Add lemon juice and gently mix 1½ cups chicken broth together with the rice. Scoop 1 cup frozen peas onto plates, garnish with Big pinch of saffron chopped parsley and serve threads (roughly equal piping hot. to ¼ teaspoon) You may get a crust of dark 1 tablespoon olive oil caramelization and crunchy 3 cloves garlic, chopped rice at the bottom of the pan. 1 medium yellow This is called socarrat and is onion, chopped traditional for paella. Just mix 1 red bell pepper, chopped it in and enjoy. 1 teaspoon smoked paprika Yields 4 to 6 servings. 1 teaspoon cayenne — Adapted from pepper, optional simplyrecipes.com 1 teaspoon salt 1 pound (3 or 4) boneless, skinless chicken thighs, cut into 1 inch pieces 12 ounces chorizo or other spicy sausage, sliced 1½ cups arborio rice 2 tablespoons lemon juice This rice has a pronounced 2 tablespoons parsley coconut fl avor as it has both In a small saucepan, heat the broth to a simmer. CHICKEN AND SAUSAGE PAELLA COCONUT RICE WITH COCONUT MILK In a small saucepan, heat the broth to a simmer. Add the peas and saffron. Reduce the heat to low to keep the broth warm and give the saffron a chance to infuse the broth while you get everything else ready. Select the “Saute” setting on your electric pressure cooker and add the oil and garlic. Saute until little bubbles of oil form around the garlic and it becomes aromatic, 1 to 2 minutes. Stir in the onion and bell pepper. Saute until they have softened a little bit, 3 to 4 minutes. Stir in the paprika, cayenne (if using) and salt, and saute for 1 more minute. Add the chicken and sau- sage and stir to combine. Sau- te for 5 to 6 minutes, until the chicken has turned opaque. It’s OK if the chicken is still a little pink in the middle. Scrape the bottom of the pan. Add a splash of the hot broth to the pan and use it to scrape up any browned bits. These bits add a lot of fl avor BUILDING Continued from Page 1B N. K. West was a true entrepreneur and during his lifetime his foresight into the building of a greater La Grande led him into many partnerships over the years. Such was the case with Clarence S. Jacobson. Mr. Jacobson was a wealthy businessman in Portland as a manager of Neustadter Brothers’ industries and one who had also built his own large wholesale clothing manufacturing business. He was probably acquainted with West from his Portland days. According to a 1913 Observer article Mr. Jacobson “had been watching the growth potential of La Grande” and when approached with the opportunity to invest in funding the building at 1300 Adams he came on board. Clarence Jacobson, age 53, died suddenly of a heart at- tack only six years after the construction of this building. Keep looking up! Enjoy! coconut milk and freshly grated coconut. I opted for the fl oral jasmine rice, and cooked it in my automatic rice cooker using its direc- tions. But here are the direc- tions to cook in a heavy pot on the stovetop. 2 cups jasmine rice, rinsed and drained 1 (14-ounce) can coconut milk 1¼ cups water 1½ teaspoons salt 1 tablespoon canola oil ½ teaspoon black mustard seeds, optional 1 teaspoon fennel seeds 3 dried red chilies 1 tablespoon freshly grated coconut ½ cup green peas ½ teaspoon salt ¾ cup fried onions 2 tablespoons fresh cilantro In a large heavy pot over medium heat, combine rice, coconut milk, water and salt. Bring to a boil, then reduce heat to a simmer and cover the pot. Cook rice 18 to 20 minutes or until rice is tender. Remove from heat and let the rice sit for 10 minutes, then fl uff with a fork. In a skillet, add oil over medium heat. Add mustard seeds, if using, and as soon as they begin to pop, add fennel seeds. A minute later add the red chilies and stir for a few seconds. Make sure the chilies don’t burn. Add grated coconut and saute for about 3 minutes. Add green peas and salt and saute for 2 minutes. Transfer rice to a medium bowl and add the seasoned coconut. Combine together gently. Taste and add more salt if needed. Garnish with fried onions and cilantro leaves. Makes 4 servings. — Arthi Subramaniam TREE FACT: Always FREE Estimates 3110 10th Street, Baker City TUESDAY, JULY 7, 2020 HOME & LIVING SPORTS Then there was Bruce Arians, who won 50 games Continued from Page 1B in fi ve seasons with the NFL I occasionally was as- Cardinals, and was as enter- signed to wait outside Barry taining as a coach can get. Bonds’ locker in the odd When he was asked what chance that he would utter a he thought of parents dress- sentence as he dressed after ing their kids like him — a game. As I recall, he never including that Kangol-style said anything. Any ques- hat — for Halloween, he tion would be ignored. Few said all they needed was a seldom even tried. cocktail in their hand. I also was there when the Other coaches could be Seahawks’ Marshawn Lynch diffi cult. Dirk Koetter when repeated over and over he was at Arizona State again at the Super Bowl comes to mind. So does media day “I’m only here so Denny Green in his brief I don’t get fi ned.’’ time with the Cardinals. I got into a shouting There was a running joke match with St. Louis about my persistent, and Cardinal center fi elder Jim ultimately failed, effort to Edmonds, who was upset engage Green in small talk. with we reporters seeking to He just wouldn’t do it. talk to and about Rick An- There is a tedium to the kiel, who was going through work sometimes. a horrendous wild streak During the last 10 or so that eventually caused him years that I covered the to give up pitching. Cardinals, most weekdays But such run-ins were would begin, a half-full coffee rare. And there were play- cup in my hand, I’d climb ers that were a joy to cover into my trusty 2010 Impala — Larry Fitzgerald, Kurt (God rest its soul) and ne- Warner, Steve Nash, Luis gotiate the 46-mile drive to Gonzalez and Mark Grace, the team’s practice facility in among many others. south Tempe. Coaches presented an- The route cut through the other challenge. heart of Phoenix on Inter- Some were great to deal state 10, a truly miserable with: Mike D’Antoni in his drive most days. If I had to days with the Suns was a be at practice early I’d be personal favorite. caught in the crawl of rush When he brought the hour and it might take two Houston Rockets to face hours. I spent a lot of time on the Suns in my next-to-last that highway. NBA game last year, I told him at his pre-game news conference that I was retiring. “You should retire,’’ he said. “You’re old as dirt.’’ Cardinals coach Dave McGinnis was often hilarious with his west Texas wisdom. Before I left for a track trip to Paris, he insisted that I not bring him back one of those cheap snow globes. So, after some searching, I brought him a little snow globe of the Eiffel Tower. He insisted a few years ago that he still has it. Once I arrived, reporters were herded out to watch 20 minutes of practice. Usually we saw stretching or a few punt-team and kickoff team workouts. Then we were escorted back to the press room to wait until practice was over. Waiting is by far what reporters do the most. That and eat. The food used to be free, leading to my com- ment that you’re not a real sports writer until you complain about the quality of the free food. Except it’s not always free anymore. The Diamondbacks and NHL’s Coyotes charged $10 per meal, the Suns a bargain at $7. The NFL’s Cardinals still put out a great pre-game spread, often complete with a carving station, and it’s free. All in all, my wife prob- ably summed up my career the best. “It’s like being married to a doctor,’’ she said, “without the money.’’ Bob Baum retired last year after 43 years with The Associated Press, the fi rst 23 in Portland and the last 20 as a senior sports writer based in Phoenix, Arizona. He and his wife Leah live in Island City with their two dogs and four cats. You can grow a Bonsai Orange Tree that will actually fruit miniature oranges. Hospice is... GoHOSPICE.com Complimentary Consultations! A support service that keeps patients comfortable, teaches families to provide care, and offers emotional support. UPGRADE BAKER CITY (541) 524-7688 LA GRANDE (541) 624-5800 BLUE MOUNTAIN REPAIR RV 215 Elm Street La Gande • (541) 963-5440 'HDOHU )DFWRU\&HUWLÀHG7HFKQLFLDQV northwestfurnitureandmattress.com 'LVFRXQWIRU$OO0LOLWDU\ )LUVW5HVSRQGHUV 5LFN 7RGG 360.601.2067 541.786.5095 ($UFK6W8QLRQ25 Market swings making you uneasy? Let’s talk.
