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Thanks to lovely Sig for hosting the last session of the Monthly Mingle. Sig hosted a fantastic summer fun mingle with Grill it! You can check out the roundup on her blog here.
Now it's time to unveil the theme and your challenge for August!
August is always bursting with the juiciest, ripest...
[Read the rest of this post on my website]
[Read the rest of this post on my website]
There was a time when I made paella about as often as I made lasagna, almost once a month. Living in Seattle meant I had easy access to wonderful seafood, so I was able to throw together a Paella Valenciana like I now throw together risotto.
One day while shopping at the Pike Place Market I stumbled across a new shop, The Spanish Table, where I finally invested in a paellera, a traditional paella pan. I was also given a photocopy of this recipe after a lively discussion with the owner about paella recipes. I already had a favorite but he swore that his was the best, so I agreed to try it.
His recipe won.
If you make risotto or jambalaya, then please, try making paella. It is no more difficult and you will love the robust, rich flavors of this saffron infused, seafood and meat dish.
There are many, many "paella" recipes. Originally paella was a dish made in Valencia using chicken, rabbit, snails and three kinds of fresh beans. Now, paella is almost always associated with seafood, chicken and vegetables. There is no right or wrong recipe, only the recipe that pleases you. Paella ingredients vary from place to place, and time to time, depending on local traditions and the ingredients available. Anything from fresh garden produce to holiday left-overs can inspire a cook to create an original version of this one-dish feast! The dish was named after the pan it is cooked in, a Paellera, which is also used for a variety of rice dishes, such as arroz negro, as well as the Spanish pasta dish: fideuá.
This is only one recipe, use your imagination and the ingredients at hand:
Paella
from The Spanish Table
½ cup uncooked Valencian Rice per person
1 cup chicken stock per ½ cup of rice, more if using Bomba
5 threads saffron per person, dissolved in ½ cup white wine
4 tablespoons, or more, olive oil, to cover bottom of pan
1 piece of chicken, such as a thigh, per person
½ to 1 soft chorizo, such as Bilbao or Palacios, per person
½ teaspoon Spanish sweet pimentón (paprika) per person
1 clove garlic per person, minced
¼ cup chopped onion per person
c cup grated tomato (cut in half, grate and discard the skin) per person
2 shrimp or prawns per portion
2-4 small clams and/or mussels per portion
red piquillo peppers cut in strips
artichoke hearts, green beans or peas
cooked judíon beans (called garrofón in Valenciano) - optional
lemon wedges for garnish
Heat stock and keep warm. Toast saffron gently in a small pan. When aroma is released, add white wine. Allow to come to a boil then remove from heat.
Heat paella pan over medium heat, add olive oil and fry chicken.
When chicken is golden and the juice runs clear, add garlic and onions and saute until translucent.
Add chorizo and cook until heated.
Add the rice, stirring until well coated with oil (about one minute). Add the paprika and grated tomato. Stir, add saffron flavored wine and hot stock.
Bring to a boil, scraping the bottom of pan, then add piquillo pepper and add artichoke hearts, green beans, cooked judíon beans or peas.
Adjust heat to maintain a slow boil. After about five minutes, add the seafood.
Cook another 15 minutes, or until rice is done.
Sprinkle with chopped parsley, garnish with lemon wedges and serve.
Traditionally, Paella is not stirred during the second half of the cooking time. This produces a caramelized layer of rice on the bottom of the pan considered by many to be the best part. With a large pan, it is difficult to accomplish this on an American stove and you may prefer to stir the Paella occasionally or move the pan around on the burner(s). Another alternative is to finish the Paella by placing it in the oven for the last 10-15 minutes of cooking. Paelleras can also be used on a barbeque, over an open fire (the most traditional heat source), or on a counter-top grill. See full article.
Related Entries:
Contents of this feed are a property of Creative Weblogging Limited and are protected by copyright laws. Violations will be prosecuted. Please email us if you'd like to use this feed for non-commercial activities at feeds - at - creative-weblogging.com.
One day while shopping at the Pike Place Market I stumbled across a new shop, The Spanish Table, where I finally invested in a paellera, a traditional paella pan. I was also given a photocopy of this recipe after a lively discussion with the owner about paella recipes. I already had a favorite but he swore that his was the best, so I agreed to try it.
His recipe won.
If you make risotto or jambalaya, then please, try making paella. It is no more difficult and you will love the robust, rich flavors of this saffron infused, seafood and meat dish.
There are many, many "paella" recipes. Originally paella was a dish made in Valencia using chicken, rabbit, snails and three kinds of fresh beans. Now, paella is almost always associated with seafood, chicken and vegetables. There is no right or wrong recipe, only the recipe that pleases you. Paella ingredients vary from place to place, and time to time, depending on local traditions and the ingredients available. Anything from fresh garden produce to holiday left-overs can inspire a cook to create an original version of this one-dish feast! The dish was named after the pan it is cooked in, a Paellera, which is also used for a variety of rice dishes, such as arroz negro, as well as the Spanish pasta dish: fideuá.
This is only one recipe, use your imagination and the ingredients at hand:
Paella
from The Spanish Table
½ cup uncooked Valencian Rice per person
1 cup chicken stock per ½ cup of rice, more if using Bomba
5 threads saffron per person, dissolved in ½ cup white wine
4 tablespoons, or more, olive oil, to cover bottom of pan
1 piece of chicken, such as a thigh, per person
½ to 1 soft chorizo, such as Bilbao or Palacios, per person
½ teaspoon Spanish sweet pimentón (paprika) per person
1 clove garlic per person, minced
¼ cup chopped onion per person
c cup grated tomato (cut in half, grate and discard the skin) per person
2 shrimp or prawns per portion
2-4 small clams and/or mussels per portion
red piquillo peppers cut in strips
artichoke hearts, green beans or peas
cooked judíon beans (called garrofón in Valenciano) - optional
lemon wedges for garnish
Heat stock and keep warm. Toast saffron gently in a small pan. When aroma is released, add white wine. Allow to come to a boil then remove from heat.
Heat paella pan over medium heat, add olive oil and fry chicken.
When chicken is golden and the juice runs clear, add garlic and onions and saute until translucent.
Add chorizo and cook until heated.
Add the rice, stirring until well coated with oil (about one minute). Add the paprika and grated tomato. Stir, add saffron flavored wine and hot stock.
Bring to a boil, scraping the bottom of pan, then add piquillo pepper and add artichoke hearts, green beans, cooked judíon beans or peas.
Adjust heat to maintain a slow boil. After about five minutes, add the seafood.
Cook another 15 minutes, or until rice is done.
Sprinkle with chopped parsley, garnish with lemon wedges and serve.
Traditionally, Paella is not stirred during the second half of the cooking time. This produces a caramelized layer of rice on the bottom of the pan considered by many to be the best part. With a large pan, it is difficult to accomplish this on an American stove and you may prefer to stir the Paella occasionally or move the pan around on the burner(s). Another alternative is to finish the Paella by placing it in the oven for the last 10-15 minutes of cooking. Paelleras can also be used on a barbeque, over an open fire (the most traditional heat source), or on a counter-top grill. See full article.
Related Entries:
Wine and Paella - 20 April 2007
Pizza schlägt Paella - 06 Februar 2008
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WHITE CHILI WITH CHICKEN
2 cups white beans, picked over and soaked overnight
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne...
Please visit the site to see the rest. Thank you
Please visit the site to see the rest. Thank you
About this Recipe
During a recent visit to the Blue Frog Truffle Farm just outside of Canberra, I was lucky enough to observe the annual winter truffle harvest. At the conclusion of the truffle harvest I grabbed one of the black truffles which was found and cooked this chicken dish for the Blue Frog Truffle Farm staff. The freshly harvested black truffle had an amazing aroma and really enhanced the cream sauce.
Ingredients
4 x 200g Chicken Breast
10g Wildfire Spice
1 small brown onion (diced)
1 clove garlic (minced)
200ml thickened cream
10ml white wine
50g English spinach
8g black truffle
7g butter
pinch salt
Cooking Instruction
Heat a frying pan to medium heat.
Dust both sides of the chicken breasts with Wildfire Spice and season with sea salt. Lightly oil the frying pan and then place the chicken breasts in the skin side first. Cook until golden brown, turn over, cover with lid and reduce the heat to low.
While the chicken is cooking, in a small sauce pan sauté the diced onions and garlic with butter. Cook till the onions have a little colour. Deglaze the saucepan with white wine and then add the thickened cream. Reduce the cream sauce till thick and remove from the heat, season with sea salt. Add 3-4 thin slices of black truffle into the sauce and allow to infuse for 3 to 5 minutes.
Turn the heat off on the chicken and place the chicken breast on to a large serving plate. Add the spinach to the cream sauce and cover the chicken breast with the creamy black truffle sauce.
Finally for garnish only, shave a little black truffle shavings on top of the chicken breast.
Benjamin Christie's Australian Food, BBQ Recipes and Australian Recipes feature bush tucker ingredients like lemon myrtle and wattleseed. Check out recipes like shrimp on the barbie, anzac biscuits, lamingtons and banana bread.
Food Service professionals will be interested in his chef blog as well as articles on menu planning, food photography, cooking kangaroo, menu engineering and food costing.
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In mid August the farmer's markets are absolutely bursting with vibrant, gorgeous color!
Last week at our local, Tuesday morning market I filled my straw bag with prunes reine-claudes also called greengage plums, white nectarines, blueberries and peaches. I didn't bother to buy blackberries as they grow in our village so I can go out and pick them for free. Raspberries, melons and grapes are also in abundance.
Tomatoes of every size are literally overflowing and there are several varieties of eggplant available. I found piles of dark green, round zucchini and yellow summer squash as well as perfectly snappy green beans. Cucumber, beets, Napa cabbage and little potatoes are in season, as is sweet corn.
Have you been shopping at your local farmer's market this summer?
See full article.
Related Entries:
Contents of this feed are a property of Creative Weblogging Limited and are protected by copyright laws. Violations will be prosecuted. Please email us if you'd like to use this feed for non-commercial activities at feeds - at - creative-weblogging.com.
Last week at our local, Tuesday morning market I filled my straw bag with prunes reine-claudes also called greengage plums, white nectarines, blueberries and peaches. I didn't bother to buy blackberries as they grow in our village so I can go out and pick them for free. Raspberries, melons and grapes are also in abundance.
Tomatoes of every size are literally overflowing and there are several varieties of eggplant available. I found piles of dark green, round zucchini and yellow summer squash as well as perfectly snappy green beans. Cucumber, beets, Napa cabbage and little potatoes are in season, as is sweet corn.
Have you been shopping at your local farmer's market this summer?
See full article.
Related Entries:
Free Market - Fair Market - 28 March 2004
To Market, To Market - 24 August 2007
Think Outside of the Grocery Store - 21 March 2008
Farmer's Market Work Out - 17 June 2008
Contents of this feed are a property of Creative Weblogging Limited and are protected by copyright laws. Violations will be prosecuted. Please email us if you'd like to use this feed for non-commercial activities at feeds - at - creative-weblogging.com.
About this Recipe
During a recent visit to the Blue Frog Truffle Farm just outside of Canberra, I was lucky enough to observe the annual winter truffle harvest. At the conclusion of the truffle harvest I grabbed one of the black truffles which was found and cooked this Ribeye Steak with Truffle Mushroom Sauce for the Blue Frog Truffle Farm staff. The freshly harvested black truffle had an amazing aroma and really enhanced the cream sauce and complemented the mushrooms very well.
Given the chilly temperatures in Canberra I thought that I’d use Alpine Pepper to flavour the ribeye steak, not only because we were near Australia’s Alpine region, but because the pepper flavour goes so well with the steak.
Ingredients
4 x 300g ribeye steak
60g brown mushroom
60g shitake mushroom
1 small brown onion (diced)
1 clove garlic (minced)
pinch Alpine Pepper
200ml thickened cream
8g black truffle
7g butter
pinch salt
Cooking Instruction
Heat the BBQ or grill frying pan to medium heat.
Dust both sides of the ribeye steak with Alpine Pepper and season with sea salt. Place the steaks onto the BBQ. I prefer my ribeye steak to be cooked medium rare, but cook to your required doneness. Don’t turn too many times.
While the ribeye steak is cooking on the BBQ, in a small sauce pan sauté the diced onions and garlic with butter. Add the mushrooms and cook till the onions have a little colour. Deglaze the saucepan with white wine and then add the thickened cream. Reduce the cream sauce till thick and remove from the heat, season with sea salt. Add 3-4 thin slices of black truffle into the sauce and sit for 3 to 5 minutes.
Remove the ribeye steak from the BBQ and place in a warm place to rest for about 5 minutes. When rested, place the ribeye steak on the plate and cover with Black Truffle Mushroom Sauce. To garnish, shave a little black truffle shavings on top of the ribeye steak.
Serve with mash potato and an Australian Cabernet Sauvignon.
Benjamin Christie's Australian Food, BBQ Recipes and Australian Recipes feature bush tucker ingredients like lemon myrtle and wattleseed. Check out recipes like shrimp on the barbie, anzac biscuits, lamingtons and banana bread.
Food Service professionals will be interested in his chef blog as well as articles on menu planning, food photography, cooking kangaroo, menu engineering and food costing.
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