My sister Michele's paella. Spicy greatness this way comes...
What is paella? Paella is a cornerstone of traditional Spanish cuisine, originating in Valencia, although it is served all over the nation, especially on Sundays and holidays. Superficially, it resembles a risotto, since the dish is made with rice, meats, and vegetables cooked together in a large pan, also called a paella, or paellera in some regions of Spain. However, the cooking process for a paella is slightly different than risotto. Primarily, the rice is never fried in a paella, although it is to make risotto. It can be made at home for a dinner party, but prepare to put some serious prep time into it, as there are a lot of ingredients in a good paella.
A traditional paella is made in a broad, shallow dish with sloping sides. It is usually around 13 inches (33 centimeters) in diameter. First, the vegetables and meats are sauteed in olive oil, usually separately to ensure that they are cooked all the way through. Next, water is added, followed by rice. The mixture of meat, vegetables, and rice is stirred and then simmered slowly for approximately twenty minutes on low heat before the heat is raised to high to make the soccarat, the deliciously toasted bottom which is a delicacy in Valencian cuisine. After the soccarat has formed, the paella is removed from the heat, allowed to cool slightly, and served.
A choice cut steak in a blue cheese red wine reduction over butter parsnip puree. Parsnips are one of my favorite starches!
What are parsnips? The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most carrots and have a sweeter taste, especially when cooked.[2] The buttery, slightly spicy, sweet flavor of cooked mature (often picked after the first frost) parsnips is reminiscent of butterscotch, honey, and subtle cardamom.
Salmon in a lemon white wine reduction & dill.
Humus guacamole- just a basic humus recipe with added avocado, lime, red pepper flakes & finely chopped red onion.
salmon stirfry with buckwheat noodles
Gluten free quiche in a rice crust. The salad looks quite red due to the ground carrot, it is tossed in a fresh roma tomato vinaigrette.
I made the rice crust by combining cooked rice, mozz & parm cheese, egg, herbs & spices. It held together perfectly.
Aidan gettin' down for the cause, it's quiche time.
Cashew mac & cheese in a brown rice pasta...in your dreams.
He lovers it.
Pan seared organic chicken in herbs, sweet potato puree & an asparagus cream sauce.
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