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.
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