Rihanna by Mikael Jansson for Interview Magazine December 2010

Stir Fried Sesame Vegetables with Rice

1 1/2 cups vegetable broth
3/4 cup uncooked long-grain white rice
1 tablespoon margarine
1 tablespoon sesame seeds
2 tablespoons peanut oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces1 large red bell pepper, cut into 1 inch pieces
1 large yellow onion, sliced
2 cups sliced mushrooms
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
3 tablespoons soy sauce
1 tablespoon sesame oil

Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed. Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

Apple Bourbon Pie

½ cup raisins
½ cup bourbon
3 pounds apples, peeled, sliced
¾ cup sugar
2 tablespoons all-purpose flour
1 tablespoon cinnamon
¼ teaspoon salt
1/8 teaspoon nutmeg
½ cup chopped pecans or walnuts, toasted
1 (15-ounce) package refrigerated pie crusts
2 teaspoons apricot preserves
1 tablespoon buttermilk1 tablespoon sugar

Combine raisins and bourbon in a small bowl; soak 2 hours. Preheat oven to 450°F. Place apples in a large pot and add just enough water to cover. Bring to a boil over high heat, reduce to a simmer, and cook, covered, until apples are tender, about 15 minutes. Combine sugar, flour, cinnamon, salt, and nutmeg in a large bowl; add apples, raisins in liquid, and pecans, stirring. Fit 1 pie crust into a 9-inch pie plate; brush preserves over the surface. Spoon apple mixture evenly into pie crust. Roll remaining pie crust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves over apple mixture; brush leaves with buttermilk and sprinkle with sugar.Bake 15 minutes; reduce oven temperature to 350°F and bake an additional 30 to 35 minutes, until pie is bubbling.

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