Hear Jaimie Johnston on the Autodesk podcast

Le Creuset Champagne Crown Sealer.

Add crème fraîche and pulse until incorporated, about 10 times..Fill a large Dutch oven with water to a depth of 3 inches.

Heat over low to 170°F.Shape pike mixture into 16 ovals (about 1/4 cup each) by using a spoon to press and smooth mixture against a second spoon.Cook quenelles, in batches if necessary, in water, flipping and bobbing to submerge occasionally, until cooked through, about 15 minutes, adjusting heat as needed to maintain 170°F.. Heat remaining 1 1/2 tablespoons oil in a large skillet over medium-high.

Add mushrooms; cook, stirring occasionally, until lightly browned and tender, 6 to 8 minutes.Sprinkle with remaining 1/4 teaspoon salt and set aside.. Preheat broiler to high with oven rack 6 inches from heat.

Place 2 quenelles in each of 8 (12-ounce) gratin dishes and spoon 1/2 cup lobster sauce into each dish over quenelles.

Place gratin dishes on a rimmed baking sheet and broil until sauce begins to bubble and lightly brown, 2 to 4 minutes.You know Minute Rice.

At least if you're from the Midwest you do.It's the starchy, mostly flavorless, always kind of tough, uniformly-grained, done-in-five-minutes side dish of choice from my childhood.

Like any mass-produced consumer staple, Minute Rice has a distinctive feel (stiff, each individual grain separate, with no stickiness in sight) and taste (starchy and mostly flavorless) that you come to expect with every box.Now as an adult, the thing I love most about rice is its versatility.