Jambalaya

Begin by making a rue with equal parts butter and flour.  The longer you allow the rue to cook, the darker it will become, and the more flavor it will impart to your jambalaya.

In a large skillet over medium heat melt 2TB butter. 

Add and brown:

1 chicken (2 -2-1/2 lbs), cut into serving pieces.  Then, remove from pan and set aside.

Add to the drippings in the skillet:

3 TBS olive oil

1 cup chopped yellow onion

2 medium-large garlic cloves, minced

2 large bay leaves (or 1 tsp bay leaf power)

Sauté until onions are translucent and then stir in:

1 cup carrots, sliced diagonally, 1/8” thick

2 cups coarsely chopped red & green bell peppers (about 1 of each color)

1 cup chopped celery

2 tsp dried basil (2 TB fresh, julienne)

1/4 tsp dried thyme (1-1/2 TB fresh)

1/4 tsp dried marjoram (1-1/2 TB fresh)

Sauté, stirring occasionally, for five minutes.  Return the chicken to the pan and add:

1 lb dry-cured chorizo, thinly sliced

3 cups homemade vegetable stock

1 lb peeled & de-veined shrimp

1 cup basmati rice

2 cups coarsely chopped fresh tomatoes

2 cups fresh whole baby okra (approx. 15-20)

1/4 cup fresh parsley, chopped

1/8 tsp ground allspice

1/8 – 1/2 tsp cayenne (or to taste)

S & P to taste

Rue

Cook, covered, over medium-low heat until the stock is absorbed and the chicken is cooked through, about 20 minutes.  Then, cook uncovered until any excess moisture is evaporated, about 3 minutes.  Remove bay leaves before serving.

Top with chopped fresh parsley, scallions, and grated smoked Swiss cheese.  Serve with cornbread.

Paella Valenciana

Paella Valenciana 

(this recipe will create a 26” paella, enough for 12-14 people)

To a large stockpot add:

12-15 cups vegetable stock

4 cups chicken stock

2 tsp saffron, ground with a mortar and pestle

1 medium onion, peeled and cut in half*

2 TB smoked sweet paprika

5 bay leaves*

1TB kosher salt

4 TB finely chopped fresh parsley

2 TB finely chopped fresh thyme

1 TB finely chopped fresh rosemary

1/2 cup dry white wine

Simmer, covered, until onion is soft and translucent.  Keep the stock covered and at a low simmer until you begin to prepare the paella.  However, the stock should be boiling hot when you are ready to add it to the paella pan, so remember to adjust the heat accordingly before you are ready to add the stock.

Using seasoned wood or hardwood lump charcoal, build a fire hot enough to maintain a rapid simmer once the stock and rice is added to the pan, but not so hot that the stock evaporates faster than the rice can absorb it.  The latter will result in a burnt paella.  Achieving (and maintaining) the right temperature of the fire can be the trickiest part of the entire cooking process.  However, don’t let this deter you from attempting to make this fantastic dish over an open fire; the result is phenomenal. 

We lay lengths of rebar (three vertically, and two horizontally) across the opening of our fire pit, and then rest the paella pan on the top two lengths of rebar. 

To the paella pan add:

1/4 cup olive oil

1 large onion, finely chopped

Sauté for a minute and then add...

8 large cloves of garlic, minced

Sauté for a minute and then add...

15.8 ounces dry-cured chorizo, sliced rounds

6 chicken thighs, cut into bite-sized pieces

Sauté for 3-4 minutes and then add…

1 pound fresh green beans, halved

Sauté for 3-4 minutes and then add…

Stir contents together and then add to the paella pan…

12 cups of boiling hot stock (*minus the onion and bay leaves)

4 cups (equivalent to two pounds) of Calasparra rice.  Sprinkle the rice in the pan to help evenly distribute it.  Allow the mixture to simmer for 3-4 minutes, without stirring, before adding the remainder of the components.

Beyond this point, it is forbidden to stir the paella!  Stirring will prevent socarrat from forming on the bottom of the pan, which is key to adding a depth of flavor to your paella that cannot be obtained any other way.  Socarrat is a thin layer of rice on the bottom of the pan that becomes caramelized and crispy (not burnt), and is quite delicious.  Again, have a fire hot enough to maintain a rapid simmer but not so hot that the stock evaporates faster than the rice can absorb it. 

You’re now ready to assemble a visual masterpiece!  Add to the paella pan, distributing evenly, one ingredient at a time:

14-ounce can of artichoke hearts, plus brine

Fresh-squeezed juice from one lemon

8-ounce jar of roasted piquillo pepper, cut into strips

14-ounce can of white beans

10-ounce jar of Manzanilla olives, stuffed with pimento

Thinly sliced lemon rings from one lemon

2 dozen large shrimp, peeled and deveined

Cover the paella pan with foil and allow paella to cook for 20-25 minutes.  Then, taste rice for doneness.  If the rice is nearly done but a fair amount of liquid remains in the pan, let the paella finish cooking uncovered for roughly another 10 minutes.  Conversely, if too little stock remains, add more hot stock (as much as you feel is necessary), re-cover, and cook until rice is done, checking frequently.

Serve with lemon wedges, a sliced, warm baguette, and Verdejo wine.  

Enjoy! 

Potato Salad

Potato salad is the ultimate picnic side dish.  It pairs well with so many things, and is hearty enough to stand alone.

Depending on my mood, sometimes I peel the golden potatoes and other times I do not.  This recipe will make enough salad to feed 10-12 people.


3-4 lbs of golden potatoes, sliced 1/4" thick
6 cold, hard boiled eggs, coarsely diced
1 medium onion, finely minced
1/2 cup finely diced celery
1/2 cup finely diced cucumber
1/4 cup diced pickle, plus 1 TB pickle brine
2 TB yellow mustard
2 TB vinegar
2 tsp yellow mustard powder
1/4 cup fresh dill, minced
1/4 cup fresh parsley, minced
1/8 cup fresh tarragon, minced
1 cup mayonnaise
1 cup milk
1 tsp each of S&P, plus more to taste

Prepare a large stock pot of salted water to boil your potatoes.  Once the water reaches a boil, add your potatoes and note the time.  Keep a close eye on the time, occasionally testing the doneness of the potatoes.  They should be cooked almost to al dente, which should take roughly 10-13 minutes.  Once they reach that point, drain as much boiling water from the pot as possible without losing potatoes, and then begin filling the pot with cold water to help the potatoes stop cooking.  Gently stir the water in the pot to help the cold and hot water mix, and keep the potatoes circulating in the cooler water.  Continue to do this until the water temperature remains cool enough that you can place your hands in the water to gently move the potatoes around.  Leave the potatoes in the cool water until ready to mix them with the remainder of the ingredients that make up the dressing.

Meanwhile, in a large glass or metal bowl, combine the dill, parsley, tarragon, celery, vinegar, and pickle brine and mix together well.  Next, add your hard boiled eggs to the bowl.  I find it easiest to hold an egg in the palm of my hand while using a butter knife to slice and dice it.  Your goal is not to have uniform cuts.  Toss the eggs with the herb blend.

To a 4-cup liquid mixing cup add the mayonnaise and milk together, and gently whisk to combine.  Add to the mixing cup: onion, cucumber, pickle, mustard, mustard powder, and S&P and whisk together.  Feel free to add more milk if you would like a thinner dressing.

It is now time to add the potatoes to the bowl with the herb mixture.  Add a layer of potatoes and then some dressing; add potatoes and then dressing.  Continue this method until everything is in the same bowl.  Using two large spoons, gently toss the mixture to combine everything together.  Allow all of the components in the salad to mingle and marry for at least 30-60 minutes before adjusting seasoning.  Continue to gently toss periodically until it is time to serve.

Chimichurri Sauce

This flavorful sauce requires a lot of chopping, but it is worth the effort.  Chimichurri is traditionally  used as a dipping sauce for beef, but tastes equally great on pork and chicken.  It can also be used as a marinade for the same proteins.  Heck, it would taste wonderful on potatoes, eggs, or mixed in rice, too.  Make some and you will see how delicious and versatile chimichurri sauce is.

Add to a large metal or glass bowl:

1/2 cup, plus 2 TB, red wine vinegar
2 tsp kosher salt
2 tsp freshly ground black pepper
4 large garlic cloves, finely chopped
1/4 cup red onion, finely diced  (1 shallot, finely diced is also an option)
1/2 tsp red pepper flakes
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh oregano
1TB fresh squeezed lime juice

Whisk ingredients together well.  Then, while rapidly whisking, slowly drizzle 3/4 cup extra virgin olive oil into the bowl.  Cover bowl or pour mixture into a glass jar (with lid) and allow to sit at room temperature for at least one hour to allow flavors to develop and marry.

This recipe makes about 2 cups of chimichurri sauce.

Chicken & Dumplings

Once the temperatures dip below freezing, the urge to cook and bake are strong.  You stay warm in the kitchen while busy around the stove and oven.  At the end of it all, you have delicious things to eat! 

One of my favorite things to prepare during the winter months is a large pot of chicken and dumplings.  Plenty of parsley in the dumplings add a wonderful, bright flavor to them.

Start with the stock.

Chicken quarters (legs & thighs, about 3 lbs.)

4 quarts of water (16 cups)

Quarter and add to the pot:

Two medium potatoes

1 large tomato

1 medium/large apple

3 - 4 carrots broken in half

3 - 4 celery stalks (ends cut off) broken in half

1 large yellow onion, skin on

3 large garlic cloves, skin on

A couple bay leaves

salt (about 2 TB)

fresh ground black pepper (about 1 TB)

Bring just to a boil and then reduce to the lowest possible simmer.  Make sure pot is covered with a tight fitting lid.  Simmer away for at least 4 hours and as long as 12.

Strain stock making sure to reserve the chicken.  Once the veggies cool, discard them.

Chicken & Dumplings

Begin with 4 quarts of homemade chicken stock.   (If you prefer to use canned broth, bring it to a simmer before adding recipe ingredients.)

To prepare the chicken and dumplings, add to an uncovered pot over a medium flame:

2 cloves of garlic, minced

1 medium/large yellow onion, chopped

4 - 5 carrots, chopped

3 - 4 celery stalks, chopped

1 large sweet potato, peeled and cubed

1 bunch of kale, chopped

1 TB fresh sage

1 TB fresh thyme

1 TB fresh marjoram

1/4 cup fresh parsley

2 tsp. paprika

salt & pepper to taste

pulled chicken

To prepare the dumplings, in a large bowl add:

1-1/2 cups flour

1 cup grated Parmesan-Reggiano cheese

1/4 tsp. salt

1/4 fresh ground black pepper

3/4 cup chopped fresh flat leaf parsley

Mix together.  Once mixed, make a well in the center and add one lightly beaten egg.  Blend in egg with a fork and then slowly add 1/2 cup milk.  The dumpling mixture should be sticky not wet.  If mixture is too wet, add a bit more flour as needed.  Do not give in to the temptation to mix with your hands.  Half the mixture will end up on your hands and the stuff is like glue.  Stick with a fork.  I always tend to make a double batch of dumplings ‘cause they are so good!

Once the chicken mixture has simmered for about 30 - 40 minutes, you can add the dumplings.  You can make the dumplings as large or small as you would like, however, when they are walnut-sized they are easier to manage and eat.  With a spoon, scoop up a bit of the dumpling dough -- you can use a second spoon to help shape the dumpling into a more uniform shape -- and slowly drop the dumpling into the broth.  Continue this method until all the dumplings are in the pot, taking care to distribute the dumplings around the pot as you drop them in.  The dumplings will be finished cooking in about 10 minutes, but the longer they are in the pot, the more they will help thicken the broth.

To thicken the stock further, you can mix 1/4 - 1/2 cup of cold water with about 2 TB of flour.  Whisk together in a cup, and then pour mixture into the stock while whisking!  If you pour straight into the stock, you will have lumps.  Another option is to thicken the stock on the front end before adding any vegetables.

If you add flour to thicken, be sure to allow the chicken and dumplings to cook for at least an additional 30 minutes.  

Taste as you prepare and adjust seasonings.  You should not add any more seasoning after the dumplings have been added.

Bon Appetit!

Compound Butters

Beginning at top-left in a clockwise direction:
Dill, whole garlic scapes, butter, radishes, and in the center, thinly sliced garlic scapes.

❀

Compound herb butters are a cinch to make.  All that’s needed is butter and the fresh herb (or herbs) of your choice.  Mince the herb, mix it with softened butter, and there you have it-compound herb butter!  

The butters can be used in many different ways. For instance, you can spread radish butter on a baguette and then toast it under the broiler or on a grill; garlic scape butter can be used in the same way to make garlic bread.  Dill butter is great when used with fish or even on a bagel.  Any of these butters can be used in cooking, to finish off a steak, fish, or chicken, or to enhance the flavor of vegetables.  What herb(s) to add and what to use them with is only limited by your imagination.

Properly stored, the butters will last for a year or more in the freezer.  In the summer months, you can make the butters fresh so I definitely like to store some of them now to use during the cold, winter months.  To store the packaged compound butter in the freezer, put it in a freezer bag marked with the date.

Radish Butter

The resulting flavor of this butter is surprisingly sweet (mildly so) and delicate.  The butter will not overwhelm your taste buds, making you feel like you just bit into a huge radish; it's delicate yet flavorful, and unless you tell someone it's radish butter, they probably won't guess.

8 ounces of softened butter
5-6 medium sized radishes

With a small slotted grater, grate the radishes into a bowl.

As you can see in the photo below, the radishes contain a fair amount of water.  Grabbing small handfuls at a time, sqeeeeeeze the water from the radishes and then place the compact balls in a separate dish.

Water-free

Now, loosen the grated radish and mix them into your softened butter.  And, for heaven's sake, use real butter!  Butter has been vilified wrongly for far too long.  Butter made from the milk of green grass fed cows, which have also been raised humanly and naturally, is rich with vitamins A, D, E & K2, important trace minerals, healthy fatty acids, conjugated linoleic acid (CLA), and omega-3 and omega-6 fats.  Butter is delicious and good for you.

Garlic Scape Butter

8 ounces of softened butter

7-8 garlic scapes, with flower head removed

Thinly slice the scapes and then mince the slices.

 Blend the butter and minced scapes together well.

Scoop the mixture back into the package the butter came in, or a sheet of waxed paper, fold and store.

You get the idea- mix 8 ounces of softened butter with any fresh herb of your choice and you then have a compound butter.  The possibilities are endless and delicious!

Pistachio Bundt Cake with Buttermilk-Lime Glaze

When I was girl, my Mom's friend, Joanne, was quite the baker.  She would bake homemade desserts on a regular basis for her family, and there were always a couple from-scratch desserts available at their summer gatherings.  One of the cakes that my Mom really enjoyed was Joanne's pistachio bundt cake.  This happened to be a cake that Joanne didn't make from scratch but it was delicious nonetheless.  Joanne copied down the recipe for my Mom and she's been making it ever since.

The recipe was quite simple really: a boxed yellow cake mix and two boxes of instant pistachio pudding combined with a couple additional ingredients.  Pour the final mixture into a bundt pan, bake and viola!

Those pistachio bundt cakes set me on a path to love all things Bundt, but, as I grew older and more conscious of what I ate, it bothered me that this beloved pistachio cake was a processed nightmare.  More along the lines of a Chemical-Pistaschio Bundt Cake than anything resembling "cake" or actually containing pistachio nuts.  The instant pudding mix contains "less than 2%" of pistachio nuts!  Boo.

The last time I made the boxed version of the cake I swore it would be the last time. Determined to create a from-scratch pistachio cake recipe, I consulted "The Joy" for a yellow cake recipe.  Then I recalled a vendor at a local art fair last summer who sold her homemade nut butters.  Heck, I had tasted her pistachio butter and even thought then that it could be used to make cake.  How could this epiphany have slipped my mind?!

Adapted from The Joy of Cooking's yellow cake recipe, here is my from-scratch recipe for:

Pistachio Bundt Cake with a Buttermilk-Lime Glaze

Preheat the oven to 350˚
Grease and flour a Bundt cake pan.  Take care to reach every nook and cranny.

Sift together and set aside:
2-2/3 cups all-purpose unbleached flour
2-1/4 tsp baking power
1/2 tsp salt

In a measuring cup combine and set aside:
1 cup milk
2 tsp vanilla extract
1/2 tsp almond extract

In a large bowl, cream 2 sticks of butter (1/2 pound).  Add 1-1/2 cups of sugar to the butter and beat until light and creamy.  Then add 4 large eggs and mix well.  Alternating the flour mixture and the milk mixture, add and blend each with the butter/egg mixture.  Add 1 cup of Futters pistachio nut butter, 1/2 cup vegetable oil, and 1 TB of walnut oil and blend well.

Add the cake batter to your Bundt pan and bake for 45-55 minutes, or until a toothpick comes out clean.

Buttermilk-Lime Glaze:
2 TB of well-shaken buttermilk
1-1/2 cups confectioners sugar
Zest of two limes

Once the cake has cooled completely, whisk the above three ingredients together and then drizzle the glaze over the bundt cake.

Moist, nutty, and delicious!