PRONTO PAELLA

A Paramount Preparation To Pamper The Palate

Paella, the colourful, internationally known Spanish dish is a triumphal culinary rice preparation that developed in the fields by laborers using local foods. It is named after the wide shallow pan it is cooked in and can contain almost anything, including chicken, pork, shellfish, beans and peas; in short, whatever particular vittles you care to use. So what defines a paella? Olive oil, rice and saffron is the heart of a paella. Ask a hundred Spaniards what goes in a paella and you'll get 100 different answers, or more if they tell you how their mom or aunt makes it.

 

When the Moors ruled most of Spain, they popularized rice eating with the casseroles they prepared and subsequently established the custom of eating rice on that Iberian peninsula

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In Spain, families like to take a paella pan and the paella ingredients and picnic by building a fire and cooking the paella al fresco. When cooked, they all sit around the paellera and eat communally.

If you have ever tasted a paella, you know what an extraordinarily delectable dish it is but were perhaps put off by the tedious time-consuming effort required to prepare this precious gustatory sensation. I thought about this and have actually prepared a stripped down recipe that still tastes like a paella should. This paella pronto compares with classic paellas taste-wise and takes little time to prepare.

Pronto Paella            serves 4

 

Ingredients:

 

2 Tablespoons highest quality olive oil

2-3 links of hot Italian sausage (about a half pound) casings removed

1 Cup of medium-grain rice (not long-grain)

2 cups of clam broth, seafood stock or water

½ Teaspoon salt (omit if using seasoning mix below)

½ Cup white wine (optional)

 

 

1 Sixteen oz can of stewed tomatoes

1 Cup frozen shelled edamame, cut-up green beans or frozen peas, partially thawed

1 Pound of large (15-25) shrimp, shelled and deveined *

1 Red bell pepper (capsicum), cleaned and chopped

1 Tablespoon paella spice mix (see below) OR:

½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika. Less than 1/8 teaspoon ground cloves , ½ teaspoon saffron, and quarter teaspoon dried rosemary

 

Method:

 

 

• Heat a wide skillet (ten inch or wider) over medium- high flame and add the oil
• Put sausages in skillet and cook, breaking up as you stir, until browned
  • Remove the sausage to a bowl
  • Put the raw rice in the skillet, lower flame to medium heat
  • Stir the dry rice in the fat for a couple of minutes
  • Add the salt and broth,stock or water and turn up the flame
  • When liquid boils, lower heat, cover and simmer 10 minutes
  • Add wine if using
  • Add edamame or green beans and cook 5 minutes (if using peas, wait)
  • Add red pepper and tomatoes and spices and turn heat to boil
  • Add the shrimp, stir and when comes to boil, lower flame
  • Cook the shrimp three minutes only and then add the peas if using
  • Cook one minute, just to heat the peas
    * If you so desire, you could boil the shrimp shells in water to cover for ten minutes and make a lovely seafood shrimp broth.
  • I think this is pretty simple to prepare; a pretty paella made pronto. I hope you will try this paella soon and remember: once you have the olive oil, saffron and rice you can choose your own vegetables and meats or just vegetables only would be good.
  • Paella Seasoning Mix
    50 whole saffron stigmas
    4 Tablespoons paprika, Hungarian or Spanish or both
    1 Tablespoon smoked paprika
    2 Teaspoons onion powder
    1 ½ Teaspoons garlic powder
    1 Teaspoon coarse ground black pepper
    1 Teaspoon dried rosemary
    2 teaspoons salt
  •  
  • Thoroughly combine all and store in an airtight jar.
  •  
  • The Moors (Muslims originating from North Africa) did a lot of good in Spain. They encouraged learning and the arts. Although the rest of Europe was mired in the dark ages, the Moors studied and kept alive the works of the classical Greeks and Romans. The Moors are also responsible for the exquisite architecture to be found in Spain. Not only did the Moors introduce rice from Asia to Spain, they also started the cultivation of oranges and a complex system of irrigation that made Spain a prosperous group of kingdoms. They were expelled right before Christopher Columbus set sail for India. But you can enjoy the fruits of the rice they favoured
  •  
    Happy eating
     
    

LEFTOVER TURKEY

 

We visited our daughter in Florida for Thanksgiving and her spouses' mom put on a big spread. All the traditional foods were on the table and there was plenty of it. So when we left that beautiful home on the water, we brought back a huge bag of turkey including the carcass.

The next day my BW picked through the bag and separated all the meat. We decided to prepare a casserole using items already on hand. Everyone raved about the casserole so I thought I'd mention it here. It is not difficult to prepare and is a taste sensation. I know because we all finished the casserole that night. My daughter had these cans of soup in her cupboard and they became the flavour base.

Turkey Pasta Casserole           serves 8 normal people

Ingredients:

4-5 cups chopped cooked leftover turkey

1-pound of macaroni, I used Ziti
¼ pound of butter
½ cup flour
1-teaspoon of seasoning salt, such as Lawry's. I used Tony Chacherie's Creole Seasoning

2-cups milk
 

2-18.5 ounce cans of soup, I used Progresso brand Bacon, Potato Soup but there is a wide variety of these prepared soups to choose from.

1-2 cups grated cheese, I used mostly Asiago with Parmesan directly on top but Mozzarella, Monterrey Jack and Provolone would also be good.

Method:

Put on a pot of water to boil the macaroni. When boiling, add a little salt and macaroni

1. Pre-heat oven to 350F/175C
2. In a large saucepan, melt the butter on medium heat
3. Heat the milk almost to boiling in microwave or stove-top saucepan
4. Add the flour and seasoning to the butter, stir to combine, cook a minute or two
5. Pour the hot milk into the flour/fat roux and stir to make a white sauce
6. Drain the cooked macaroni
7. Grease or spray non-stick on a 13inch by 9 inch baking pan
8. Spread the macaroni in the pan
9. Add most of the cheese to the white sauce and stir thoroughly. Reserve some cheese.
10. Add the cans of soup to the cheese sauce and combine
11. Pour into the macaroni and combine
12. Place in middle of oven and bake 20-30 minutes
13. Shut oven, turn on broiler
14. Spread some grated cheese atop the casserole. Optionally, shake black pepper all over.
15. Place under broiler a minute or so to make top golden.

And that is a wonderful way to deal with leftover turkey. Quite frankly, if it wasn't for tradition, I would serve turkey this way on Thanksgiving day, but of course it wouldn't be the same, would it? But the next day? Oy, what a treat. Deja vu never tasted so good.

ROASTED BEETROOT

If the notion of eating borscht or beets in any form makes you sad, get ready for a tremendous upgrade. You’ll be delighted to learn that there is a perfectly wonderful way to enjoy this very healthy vegetable which is so rich in folate, manganese and fiber.

If you think you don't like beets – think again. You do like beets; you just haven't had them correctly prepared. Forget those horrible, cafeteria –style, canned, bland beets and roast up some of your own. When you do, you'll be a beet-lover. (Doesn’t that beat all?)

As their intense colour would suggest, beets are big-time on antioxidants, and have cancer and heart disease-fighting properties, as well as a host of vitamins and minerals. All in all, I can’t see why eating beets should be a rarity. Nutritious beets are inexpensive; they store well; and they’re available throughout the year.

Forget about the numerous health benefits these ruby-coloured foods bestow. Roasting the beets magically brings out a fabulous flavour that you will savour with an overall warm pleasantness that will tickle your innards. Roasted beets can’t be beat.

Roasted beets pair well with greens, cheese and nuts. If you haven’t eaten beets in awhile, here is a dish that will make you happy; a zesty, vibrant salad of greens, cheese and nuts that features roasted beets.

Salad of Roasted Beets with Gorgonzola and Walnuts                 serves four

Ingredients

5 small beets

¼ cup raspberry vinegar
1 teaspoon Dijon mustard
A couple drops of honey
1 clove of garlic, minced

1/4 cup olive oil     
½ teaspoon salt
Black pepper to taste

½ pound baby spinach, torn
Small handful of watercress or radicchio, torn
1/2 cup walnuts, toasted                                
3 ounces gorgonzola cheese, crumbled (or blue cheese or goat cheese)  

Cut-up sliced peaches or mandarin orange segments (optional)

Method

• Heat oven to 400F. Wrap the beets in aluminum foil tightly and .bake for 45 minutes. Remove from oven and let the beets steam for 10 minutes, then open and let the beets cool slightly.
• Meanwhile, whisk together vinegar, mustard, honey, and garlic in a small bowl. Slowly whisk in the oil and season with salt and pepper. Set vinaigrette aside.

·        After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces.

·        Mix beets with half of vinaigrette, then mix spinach and watercress or radicchio with the rest of the vinaigrette.

·        Transfer greens to plates and top with beets, walnuts, and gorgonzola cheese. You could add a little fruit to this if you like.

 Eat a beet this way for your good health, but mostly because it tastes marvelous.

PIEROGI

Each October, certain North American cities take a moment to savour the rich history and the flavourful traditions that make pierogi such a treasured and tasty treat. And nowhere do they love pierogi more than in the commonwealth of Pennsylvania – a state that, according to Mrs. T's Pierogi, a big commercial pierog maker, purchases more pierogi per capita than any other U.S. state. In fact, Pittsburgh, Philadelphia, Harrisburg, and Scranton/Wilkes-Barre are all included in the top 10 U.S .pierogie markets. The Pittsburgh Pirates hold a pierogi race during the bottom of the 5^th inning at home games.

There are “pierogi days” festivals in Indiana and Connecticut too- but what about the rest of us? How come we aren’t enjoying those succulent filled- dumplings?

We might have come close without knowing it because pierogi-like products are truly worldwide.

Pierogi (singular-pierog) are a little like Italian ravioli, Ashkenazic kreplach and Oriental wontons.  Basically pierogi are filled dumplings, usually semi-circular, of unleavened dough which are first boiled and then baked or fried in butter along with fried minced onions. They are usually stuffed with potato filling, cheese or ground meat.

In certain parts of the world pierogies are very popular. The Western Slavs (Poles, Czechs and Slovaks), the Eastern Slavs (Belarusians, Russians and Ukrainians) and the Baltic peoples (Estonians, Latvians and Lithuanians) all consider pierogies their own, even though they all spell them slightly differently.

There are different ways to make pierogi, but I remember dough made with sour cream in it that was so wonderful. You don’t have to be Polish to love pierogi. I like using the untraditional ricotta cheese for this, which everyone absolutely loves.

Cheese Filling                                         Makes 3 cups

1 pound of regular ricotta cheese

2 eggs

1 tablespoon of sugar

Salt

Mix everything well.

Dough                                              Makes about one dozen pierogi

2cups flour, plus extra for kneading and rolling dough

½ teaspoon salt

1 large egg

½ cup sour cream

¼ cup butter cut into small pieces

Butter and finely chopped onions for frying with the pierogi

Method

Mix the flour and salt

Beat the egg and pour into the flour

Add the sour cream and the butter pieces and work into the dough a couple minutes

You may do above step in food processor but beware of over-beating

Wrap the dough in plastic wrap and refrigerate for a half hour or overnight, but no longer than 2 days

Preparing Pierogi

• Roll the dough on a floured board to1/8 inch thickness. It must be thin.
• Cut circles of dough with a cookie cutter, drinking glass or other device to a diameter of 2 inch or 31/2 inch depending on what size you prefer
• Place a small mound of filling (approximately 1 tablespoon) on each circle of dough
• Fold the dough over to form a semi-circle
• Press the edges together with a fork. If having trouble making them stick, use a little water on the edges.

• Boil the pierogi in a large pot of water large enough to hold them all or in batches
• After about 8 minutes, they will float to top and can be removed, rinsed in cool water to stop further cooking, and dried on a wire rack

Fry finely chopped onions in butter until softened. Then add the pierogi and pan fry until lightly crispy. Serve the pierogi and onions with sour cream on the side.

When October rolls around, you can be ready to serve these delectable dumplings. If you enjoy making these, you’ll find plenty of folks to share them with.

TEMPTING TOFU....REALLY

When we think of beans, we may think of pork and beans, red beans and rice or perhaps cassoulet, see here but automobiles? Really? Automaker Henry Ford grew acres and acres of soybeans, intending to make a soybean plastic to build cars out of them. He made one prototype in 1941 but World War II priorities killed the program. Ford, a believer in agriculture uses for industrial use did use soybean-based plastic for gearshift knobs, horn buttons and such.

While soybean use in Asia goes further back, the American chemist George Washington Carver, in 1904, detailed how valuable a foodstuff soybeans are. Not just the bean’s oil or the protein in the meal but the huge concentration of vital minerals as well. Carver also related how exceptional planted soybeans were for farmland soil enrichment.

I think the best use of soybeans is in producing bean curd, which the Chinese call tofu. Many people turn up their noses when I mention tofu but it really is a miracle food. Vegetarians can appreciate tofu for the high protein content but so can anybody, because properly prepared; tofu makes a superlative culinary contribution. I have been preparing Italian –style stuffed shells with it for years. See here

A great tofu dish for neophytes is a crispy one with a couple of colourful vegetables in a sweet and hot sauce. These crispy, golden cubes are aromatic and spicy and sure to thrill your taste-buds. You may already have all the groceries for the tofu in your pantry. So please give it a try, you’ll be pleasantly surprised. Really.

Adapted from:  http://chefinyou.com/2011/10/fried-tofu-sweet-chille-sauce/

Crispy Tofu with Chili Soy Sauce                                 serves 4

Ingredients

1 pound of firm tofu

3 Tablespoons  vegetable oil

2 Garlic cloves, sliced thinly

1 Carrot, cut into julienne sticks

1 Green or red bell pepper, cut into julienne sticks

1 Small red chili pepper, seeded and minced or ¼ teaspoon dried red pepper flakes or 1/8 teaspoon cayenne pepper. Adjust according to taste

2 Tablespoons soy sauce

1 Tablespoon lime juice

1 tablespoon fish sauce (aka nam pla or nuoc mam)

2 tablespoons brown sugar

Method

• Thoroughly drain the tofu, first on a wire rack, then on paper towels.
• Cut into small cubes (3/4 “) or slice horizontally so you have ¼ “ planks and then cut them into one inch squares (they will be like wafers)
• Place them on fresh paper towels to absorb any excess moisture
• Heat a large skillet till warm, add the oil and slowly heat.
• Increase the flame to high and add the garlic
• Fry garlic, stirring all the while and remove when golden and set aside
• Add the tofu, let sit a minute or two, and then carefully turn when golden brown. You might want to do small portions at a time. Adjust flame so as not to burn
• Take out the tofu and drain on wire rack or paper toweling, keep warm
• Put the carrot and bell pepper into skillet and stir-fry one minute
• Put the tofu into a serving dish or the individual plates and put the stir-fry atop it
• Combine the last five ingredients in a bowl
• Stir the mixture to dissolve the sugar
• Pour over the tofu and top off with the garlic slices.

How hard is that? Not. But wait, the taste is so awe-inspiring you will stock tofu regularly. Really.

CHILI CON CARNE

In the early eighteenth century, one year before George Washington was born; fifteen families from the Spanish Canary Islands immigrated to what is now known as the city of San Antonio in the then Spanish province of Tejas. Many decades before English- speaking peoples arrived, Spain had encouraged these Islenos (Islanders) to develop more Spanish presence west of Louisiana so as to deter further French westward expansion. Historians note that the Islenos made a spicy “Spanish” stew that is similar to chili.

By the 1880’s, as the Texas cattle drives were winding down, Latin women in colourful attire sold a stew they called “chili con carne” made from dried red chilies and beef . These ladies were famously known as “Chili Queens” and they sold chili con carne (nowadays simply called chili), in the market centre. These Chili Queens adorned their wagons with bright lanterns and operated in San Antonio until the 1930’s.

At the 1893 Chicago Worlds Fair, a San Antonio chili stand was on display, further popularizing Chili.

“Chili parlors” also sprang up, even outside of Texas, in the early 1900’s. An Illinois chili parlour advertised it’s product as “Mexican Chili”, amusing because Chili is strictly a southwest American concoction.

Serious Chili devotees insist that chili should not contain beans. And actually, original chili didn’t contain tomatoes either. Beans probably were used as a meat extender at first and then people came to like their inclusion, but Texas-style chili is beanless.

Here is an authentic old Texas-style Chili recipe. Adapted from Jane Butel.’s Southwest Cooking.

Ingredients                                                     serves 8 or more

3 lbs lean beef, cut into 1-inch cubes

2 ounces of rendered beef kidney suet (Absolutely great flavour, but you can substitute with lard or butter)

4 hot chili peppers, chopped (spicy, use less if desired)

Water to cover

1 teaspoon each of dried oregano, powdered cumin, salt and red pepper

3 tablespoons powdered Ancho chili pepper (take dry ancho peppers and grind in coffee mill)

2 cloves of chopped garlic

2 teaspoons masa harina (Mexican corn flour, not cornstarch), or cornmeal or wheat flour

Method

• Melt the suet in a Dutch oven
• Sear the beef all over
• Add the chili peppers, stir and cover with water
• Simmer for thirty minutes
• Add the spices, ancho chili and garlic bring to boil
• Lower heat and simmer for 45 minutes
• Add the masa and simmer for another thirty minutes
• Taste for salt and seasoning and adjust as desired

You can and should refrigerate the chili and later skim off any excessive grease. The chili will taste better when served the next day.

There is an annual chili cook-off  held in Terlingua, Texas. There you can find a myriad of different chilis, some made with beer, chocolate or coffee, and all manner of ingredients. A few years ago, one fellow won the cook-off but was disqualified after officials discovered he had mixed a batch of samples from a half-dozen contestants and offered it up as his own entry.

Some historians believe that chili began as trail food.  Others disagree. Chuck wagon cooks might or might not have used dried Chile peppers as a spicing if they were available. One thing is for sure – Chili is definitely good groceries. And today there is a chili variation for everybody, even vegetarians.

Stay Tuned for a Visit from a Superhero!

Sh Sh Sh Let the Baby Sleep

Superhero Zachary can fly higher than Superman!

How is this possible? What does he eat? This superhero is prepared to reveal his secret diet with us at the end of June. 

Zachary is the main character in my wife, Kathy Stemke's new book, Sh Sh Sh Let the Baby Sleep.  He will be stopping by this blog on his Virtual Book Tour. 

Check out some reviews here:

In Sh Sh Sh Let the Baby Sleep, Kathy Stemke tells a story that children, especially those who have younger siblings, can relate to. Zachary's life takes a drastic change when a baby sister enters it. He puts on his special glasses and uses his creative imagination to become a superhero and quiet all the wild and noisy commotions that disturb her sleep. Each page of this delightful book is filled with bold, colorful illustrations by Jack Foster and has cute rhymes, which add to the fun. As an added bonus, there are games, word puzzles, a song, and rhymes at the end of the book. It's a great book for home and the classroom.

Review by

Connie Arnold

Having a new baby in the house can be a stressful situation for the parents, but don't forget the affect it has on the baby's older siblings. This is the premise of Kathy Stemke's delightful children's picture book, Sh Sh Sh Let the Baby Sleep.

Before Layla joined the family, Zachary's time was his own, whether playing, feeding the bird, or going to school. Now, his time revolves around the needs of his baby sister. His mother needs this for the baby and she needs that for the baby. And, shhhh, Zachary needs to be sure Layla doesn't wake up. And, he's just about fed-up.

Escaping the annoying and boring tasks that his mother asks of him for the baby, Zachary dons a pair of black-rimmed glasses and turns into what every little boy would love to be . . . a superhero. And, in superhero-mode he saves his baby sister from a ferocious bear, a tooting train, and a number of other calamities that either scare or awaken little Layla. One action adventure after another.

Sh Sh Sh Let the Baby Sleep is a story that children will absolutely love and will easily be able to relate to. How many children get annoyed that they're no longer the center of attention, or that they have to help take care of the baby, or that the family revolves around the baby's needs. Stemke addresses this issue in a fun-filled manner that shows children who feel this way, they are not alone and all is not lost.

With amazing and vivid full page illustrations and witty rhymes that lend themselves to teaching children consonant blends, this story will be a wonderful addition to every child's library, as well as the classroom.

At the end of the book, Stemke includes a "Teacher Supplement" that includes:

* The link to a template of thick black-framed glasses that Zachary wore
* Comprehension questions
* A consonant blend song
* A consonant blend musical chairs game
* A consonant blend worksheet
* Dolch Sight Words Recognition exercise
* Instructions for Beanbag Hoop Toss

Review by

Karen Cioffi

PINTO BEANS ARE NOT PIE IN THE SKY

When I was a kid, we always had two pies after holiday meals, pumpkin and mincemeat. I liked both of them. Years later I tasted sweet potato pie, which is quite similar tasting to pumpkin. I came to realize the key taste was due to the exotic spices in both pumpkin and sweet potato. So it is six of one, I enjoy them both.

I also remember a woman in Mississippi who baked “Bean Pie” which tasted like the aforementioned pumpkin/sweet potato pies. When I inquired as to why pinto beans, she said she “didn’t have no sweet potatoes around, and it sure ain’t pumpkin season”. She said all she did was make a puree of the pinto beans and take it from there. I asked about the taste and she explained that the spices nullified any bean flavour. She was right.

Recently I baked a Pinto Bean Pie myself and it was so good that, to use an old expression, “It’ll make you want to slap your mama”.

If you have pinto beans on hand (and who doesn’t), you can make this tasty dessert, which happily contains the nutritive bonus of the legume.

Pinto bean puree:

Clean, sort and soak 1 cup of dried pinto beans overnight, or quick soak by bringing soaking water to boiling and then let beans sit for 1 hour. Now, in a medium saucepan, cover pinto beans with water, ½ teaspoon of salt and 1 tablespoon of vegetable oil. Bring to a boil and simmer until beans are tender, about 1 hour. Or pressure cook about 6 minutes, quick-release the pressure and taste for doneness. Drain the beans but reserve the liquid. Put the pinto beans in an electric blender with a little of the reserved liquid and blend till smooth. This makes about 2 cups of puree.

Pinto bean pie:

3 eggs
2 cups pinto bean puree

1-1/4 cups whole milk

6 fluid ounces light cream

1 cup sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 nine inch diameter unbaked pie shell Whipped cream

Preheat oven to 375F (190C). Beat eggs well in a large bowl. Now add the puree, milk and cream. Stir until smooth. Add salt and sugar and the spices, stirring until thoroughly blended. Pour into the pie shell and bake for 1 hour. Check doneness by sticking clean knife blade in centre. It should come out clean. Cool to room temperature. Chill the pie and when you serve it put a spot of whipped cream on each wedge.

That Pinto Bean Pie is good groceries, I tell you.