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Spanish | |
| Calabrian Chile Oil � cup finely chopped calbrian chiles, drained 1 cup olive oil Salt and freshly ground black pepper Combine chiles and oil in a blender and blend until smooth, season with salt and pepper, transfer to a bowl and let sit for at least 1 hour to allow flavors to meld. Mushroom Stock 1 ounce dried porcini mushrooms 1 tablespoon olive oil 1 Spanish onion, chopped 1 carrot, chopped 1 stock celery, chopped 1 pounds cremini mushrooms, plus stems, coarsely chopped 4 thyme sprigs 6 sprigs flat leaf parsley 8 whole black peppercorns 1 teaspoon kosher salt 1. Put porcini in a medium bowl, add 1 cup boiling water and let sit for 30 minutes. 2. Heat the oil in a medium saucepan over medium heat, add onion, carrot and celery and cook until soft. Add the cremini mushrooms, thyme, parsley, peppercorn and salt and add 6 cups of cold water. 3.Drain the porcini mushrooms through a small strainer lined with paper towels or cheesecloth into a bowl. Add the porcini and the strained soaking liquid to the pot, bring to a boil. Reduce the heat to low and simmer for 30 minutes. Strain the stock into a clean saucepan and keep warm over low heat. Fried Baby Artichokes � cup olive oil 4 baby artichokes, choked removed and halved Kosher salt and freshly ground black pepper Heat the oil in a small saute pan over medium heat until it begins to shimmer. Add the artichokes and cook until lightly golden brown and crispy, about 5 minutes. Remove with a slotted spoon and drain on a plate lined with paper towels and season with salt and pepper. Yellow Pepper Saffron Sauce � cup rice vinegar Pinch of saffron 2 yellow peppers, roasted, peeled, seeded and chopped 1 clove garlic, finely chopped 2 teaspoons Dijon mustard 2 teaspoons clover honey � cup canola oil osher salt and freshly ground black pepper 1. Bring vinegar to a simmer, add the saffron and let bloom for 5 minutes. Let cool completely. 2. In a blender, combine the peppers, vinegar, garlic, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsified; season to taste with salt and pepper. Paella 4 tablespoons olive oil, divided 12 ounces kale, coarsely chopped 4 cloves garlic, smashed and chopped to a paste, divided 1 � pounds cremini mushrooms, quartered 1 medium Spanish onion, finely diced � cup finely diced red bell pepper � cup finely diced poblano pepper 1� cups short grain Spanish rice 1 cup dry white wine 6 cups mushroom stock or vegetable stock 2 teaspoons finely chopped fresh thyme Kosher salt and freshly ground black pepper 4 large eggs � cup chopped fresh flat leaf parsley | |
1.Heat 2 tablespoons of the oil in a large saute pan over high heat, add the kale, salt and pepper and turn to coat in the oil, saute until it begins to wilt, about 5 minutes. Add half of the garlic and continue to cook for 30 seconds longer. Remove to a plate. 2.Heat 2 tablespoons of the oil in a medium paella pan over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown. Remove to a plate. Add more oil to pan, if needed, add the onions, red and poblano pepper and cook until soft, about 5 minutes. Add the � of the garlic and cook for 30 seconds. 3. Stir in the rice and cook, stirring constantly, for a few minutes or until the rice is translucent. Add the wine and cook until completely reduced. Stir in 4 cups of the stock, salt and pepper, the mushroom and thyme and cook, stirring occasionally, until the rice al dente and a crust (soccorate) has formed around the sides and bottom. Stir in the kale and cook until just wilted, about 5 minutes. 4. During the last few minutes of cooking. Heat a few tablespoons of olive oil in a nonstick saut� pan over medium heat . Crack a few eggs a time into the pan, season with salt and pepper and cook until the edges are lightly brown and the yolk is set but still runny, about 3 minutes. Top the paella with the eggs and sprinkle with the parsley. Garnish each with 2 fried artichoke halves and drizzle with yellow pepper sauce and calabrian chile oil. | |
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