Today’s international copyright class was about venue – the ol’ forum non conveniens and balancing test, blah blah blah. The case involved the copyrights of a Russian composer (actually, his assignee of the rights) and the use of the musical composition – Stravinsky’s The Rites of Spring – in Disney’s animated movie Fantasia. Disney was asserting that their use of The Rites of Spring – which is in the public domain in the US but not necessarily so in other countries – as distributed on videocassette was not an infringement, Stravinsky’s assignees thought it was, and the whole thing was being subjected to a forum non conveniens motion. The Rites of Spring has never been more hotly contested.
Speaking of spring (big stretch here), it’s supposedly so outside. Maybe, but it’s been raining a ridiculous amount out here in Los Angeles lately, which I think is a little uncharacteristic for the area, but it makes me happy – I love the rain and that means awesome snow up in the mountains (if I ever get off my lazy ass and go snowboarding). Anyway, spring makes me think of fresh green foods – such as mint, peas, fennel, late pears and herbs. This “salad” just tastes like spring, and is really good with saucy foods like pork ribs drenched in a spicy glaze (which I’ll put in a later post). Would probably be great with lamb, because of the mint. I forget where this recipe is from, probably a mixture of a couple of sources.
Mint can be really terrible at (most) major grocery stores. The worst bunch was definitely from Ralphs, which normally isn't too bad. Oddly enough, I always get the best and most flavorful mint from 99 Ranch, the Asian supermarket chain, but I’d probably find really great mint at the farmers markets as well. If only I had the time. You're looking for extremely fragrant mint - the kind that turns your head as you pass by the aisle and makes you buy five bunches, despite the fact that you don't normally cook with mint (a la my roommate - we once made mint juleps and mojitos for a week). Try a leaf, it should be a fresh burst of flavor, and not at all bitter.
Snow peas can be substituted with sugar snap peas, whatever’s available.
Snow pea rice salad
- 2 cups uncooked long-grain white rice
- 3 ½ cups water (more or less)
- 2 cups snow peas, trimmed
- 2 cloves minced garlic
- ½ cup fresh lime juice
- 1 tbs. sugar
- ½ cup extra-virgin olive oil
- salt, pepper to taste
- dash of sesame oil (optional)
- ¼ cup ginger, cut into matchstick strips
- ¼ cup of packed mint leaves, sliced
- ¼ cup of green onions, sliced (about 1 bunch)
1. Rise the rice under cool water, until water runs clear. Combine rice and the water, cook until rice is tender (approx. 15 or so minutes over low heat after bringing the mixture to a boil). Scoop out cooked rice into a large bowl and allow to cool completely.
2. Boil a few cups of water in a small pot, with a dash of salt. Add peas and blanch for about 15-20 seconds, then immediately drain and plunge peas into a bowl of ice water to stop the cooking and keep the peas a bright green. Drain.
3. In a small bowl, mix the garlic, lime juice, sugar, olive oil, and salt and pepper to taste. You can add the sesame oil here if desired.
4. Toss together the cooked rice, peas, ginger, mint leaves, and green onions. Add the dressing – you may need less than is prepared, but it makes a nice lime vinaigrette for later use. Toss well, and adjust seasonings if necessary.
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