paella

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I will always associate paella with the group of friends I hung out with in graduate school. We all enjoyed good food and good drinks, so whenever we got together, everyone would bring food and wine to share. One of my friends was from Spain, and he made paella at several of these get-togethers. Of course, it was fully authentic, cooked in a paella pan set on a tripod over an open flame. The smoked paprika, saffron, roasted red peppers, and rice came directly from Spain, picked up on his latest trip home to visit his parents. Sitting around the fire in my friends’ backyard, drinking good wine and eating paella is one of my most vivid food memories.

paella 1

I knew that cooking paella in a Dutch oven on the grill wouldn’t be the same, but I was hoping for just a twinge of that taste, that memory. That’s why I insisted on cooking it outside on the grill instead of using the much easier option of the stove and oven. Maybe it would pick up a hint of smokiness from the coals, but it was more than just the flavor I was after, it was that feeling.

paella 2

我得到了一些。凭借铸铁荷兰烤箱,一个戴夫和我在过去的十年里露营露营,在烤架上加热了煤炭,我有一些烹饪户外的乐趣。戴夫坐在外面和我一起喝一杯葡萄酒,让我禁止世界各地文化中的不同米饭。

paella 3

食物很好,但我需要一些西班牙岛练习,然后才能达到我记得的标准。我制造的最大错误是防止形成SoCcarat,锅底的一层硬壳,这是肉肉杉最好的部分之一。让米饭粘在锅底的底部反对多年的米饭烹饪训练,我最终加入了太多的液体,制作湿润,起来鲜明的肉菜。我也想下次我会遗漏番茄。他们被列入了一些我看了的一份肉菜,但这不是我与肉菜蛋白联系的味道。雷电竞体育官网

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总的来说,这是一个成功的饭菜,因为我很开心,它味道很好。但下次,我会使用我学到的课程,就像没有搅拌米饭并留下番茄一样,我的肉菜蛋糕会更好。然而,我怀疑它会在享受美好朋友们的同时在肉饭锅中煮熟的味道时味道。

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一年前:Bruschetta用鹰嘴豆酱
两年前:烤土豆和蔬菜沙拉
三年前:Casatiello.
四年前:Soba Salad with Feta and Peas

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Paella(改编自烹饪,奥尔顿布朗纽约时报Leite’s Culinaria, 和关于.com的)

我的大多数问题都来自于这种方法,增加了更多的液体和搅拌,因为我担心米饭的烹饪不均匀。但是,应该注意的是,这里给出的配方尚未完善。

食谱具体是指木炭烧烤方法,但我认为它可以很容易地适应气体烤架。

4 cups water
8 ounces shrimp, peeled, shells reserved
1 onion, half sliced, half diced
2个大蒜丁香,1个切片,2切碎
1个小湾叶
1个大百里香枝
salt and pepper
1磅的鸡腿和/或大腿,带骨、皮肤-on
2 tablespoons olive oil
1 red pepper, diced
½ teaspoon smoked paprika
¼ teaspoon crumbled saffron
1杯短粒米,最好是Bomba
7 ounces canned diced tomatoes with juice
2 tablespoons white wine
½杯豌豆

1.在中高温的中等锅中,将水,虾壳,切片洋葱,切片大蒜,叶片,百里香树枝和1茶匙盐煮沸。将热量减少到介质和煮沸约30分钟。菌株,丢弃固体。将肉汤送回平底锅,盖子,并保持温暖的低热量。

2.将虾与2茶匙橄榄油,碎大蒜,¼茶匙辣椒粉,以及少量茶匙盐。用调味料混合涂层,让腌至少15分钟或最多1小时。

3. Light about 2 quarts of charcoal briquettes; once the briquettes are lightly covered with gray ash, spread them over the bottom grate of the grill, then top with another 2 quarts of unlit coals.

4. Heat a 10-inch cast-iron skillet or Dutch oven directly over the coals. Add the shrimp and cook, without moving, until browned and pink on one side, 30 seconds to a minute. Flip the shrimp to brown the second side. Transfer to a plate.

5. Season the chicken generously with salt and ground black pepper. Add 1 tablespoon of olive oil to the hot skillet (or Dutch oven). Add the chicken, skin-side down, and cook with moving until the bottom is deeply browned, 3-4 minutes. Turn each piece of chicken to brown the other side. Transfer the browned chicken to a plate. (Because the chicken is mostly raw and the shrimp is cooked and will only be briefly reheated, don’t put them on the same plate.)

6.加入切片洋葱,红辣椒和少量盐;炒,经常搅拌,直到软化和轻微褐色,8-10分钟。加入藏红花并剩下¼茶匙辣椒粉和厨师,搅拌不断,直至香,大约一分钟。

7. Add the rice, stirring well to coat with the onion mixture. Add the tomatoes, wine, half of the hot shrimp broth, ½ teaspoon salt, and the browned chicken. Bring to a brisk simmer, stirring once. Simmer, uncovered, until most of the broth has been absorbed, about 10 minutes.

8. Add the remaining broth and cook for an additional 10 minutes. Turn off the heat and arrange the peas and shrimp over the surface of the rice in one layer. Cover the pan with a clean dish cloth. Let the rice rest for 10 minutes before serving.

paella 9

素食者chili

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当我的姐姐计划用餐一次性冷冻柜烹饪时,她通常在制作更大的批量冻结之前测试一小批配备。这是良好的做法,我最近学到了。几个月前,我制作了素食辣椒,带来了露营,即使我正在尝试食谱,我有足够的自信,它会变得很好,我制作了巨大的批量和冻结了一半。错误!

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有很多食谱,我认为肉肉只是无关,辣椒是雷电竞体育官网一个很好的例子。辣椒有这么多种调味剂,通常味道味,豆类提供了大量的蛋白质,因此肉类也不需要营养。它只是填充物,昂贵,那种不健康的填充物。

When I noticed that my favorite vegetarian chili recipe was very similar to my favorite beef chili recipe, except for the beef, I decided to combine parts of each that I liked. Where I screwed up the first time was in not taking into account that with less filler, I’d need less tomatoes as well. The result was (a huge pot of) chili-flavored spaghetti sauce (that I had to share with friends on the camping trip – sorry guys!).

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在我能再次尝试之前,我必须在冰箱里完成所有冰冻的方式太冻结的方式。当我终于再次制作素食辣椒时,我确切地了解我想做的更改。I made a smaller batch this time, just in case, but wouldn’t you know it that I totally nailed it this time with a rich, spicy, meaty-even-without-meat bowl of chili that gets even better when topped with an assortment of garnishes.

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一年前:Salmon Cakes, Flaky Biscuits, Hashed Brussels Sprouts- 最近(虽然不同的饼干),我几乎完全同样的用餐,这太好了。餐厅质量食品肯定。

Vegetarian Chili(基本上适应Jeanne Lemlin'sVegetarian Classicsand Cooks Illustrated’s新的食谱的)

在将它们添加到辣椒之前,我喜欢将西红柿砍掉。我通常只是把一把厨房剪剪到西红柿的罐子里,然后开始削减。

I’ve never actually added the butter, in an effort to reduce the fat in the recipe. However, I’m guessing it helps mimic the richness that beef would provide.

2 tablespoons olive (or vegetable) oil
2 medium onions, diced
1中红色甜椒,芯片,播种,并细致
6个大蒜丁香,通过大蒜压榨或压制
3 tablespoons chili powder
1 tablespoon ground cumin
1½茶匙地面香菜
¾茶匙红辣椒片
1 teaspoon dried oregano
⅛ teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes, undrained
2(15盎司)罐芸豆,排水并冲洗
1(15盎司)可以黑豆,排水和冲洗
½ teaspoon salt
1 tablespoon soy sauce
1汤匙黄油(可选)
Garnishes: lime wedges, sour cream, cheddar cheese, scallions, red onion, cilantro

1.Heat the oil in a large Dutch oven over medium heat. Stir in the onions, bell pepper, garlic, and spices and sauté, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.

2. Add the tomatoes, beans, salt, and soy sauce. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat to low. Cook, covered, at a low simmer for one hour, stirring occasionally. If the chili is too thin, cook uncovered until it’s your preferred consistency. Stir in the butter and serve with the garnishes.

stuffed sandwich rolls (aka monsters)

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This is a recipe that has drastically changed throughout the years. Six years ago, I got the idea for sandwich filling sealed in biscuits from a book of backpacking recipes. I originally followed the recipe exactly, making biscuits with whole wheat and soy flour. They were so dense that they earned the name “monsters” with my group of backpacking friends. Every time I’ve made them since, I’ve adjusted the biscuit recipe slightly, making it lighter and adding flavor. Still, the biscuits always seem dry and dense.

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I finally had an epiphany this last time – the fundamental flaw in this recipe is that biscuits are used at all. Biscuits are best fresh out of the oven, not carried around in a backpack for three days. I’m guessing the backpacking recipe book developed the recipe with biscuits because they assumed that the average backpacker wasn’t comfortable baking with yeast. But as far as food preparation goes, I am not the average backpacker.

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这导致怪物2.0 - 肉和奶酪密封在我最喜欢的三明治面包中。这些远比原来的怪物更好。它们保持密封更好 - 饼干版本倾向于流行开放。它们更健康,因为饼干通常含有大量的脂肪。尽管酵母面包需要比饼干更多的耐心,但我认为这一新版本涉及比饼干版本更多的实际努力。

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But the main advantage was, of course, in the eating. We ate these four days after I made them, and they still tasted fresh. And while food always tastes better in the woods, I think Monsters have their place at home as well. You can make a batch, bake them, freeze them, and then have a delicious sandwich ready whenever you need it.

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Monsters 2.0 (Stuffed Sandwich Rolls)(bread recipe pieced together from Betty Crocker, Cooks Illustrated, and Peter Reinhart)

Makes 12 sandwiches

I apologize for the vagueness of “sandwich fillings” as an ingredient. You can use whatever you want, although cheese and meat is the obvious choice. I think ham makes the best filling because it keeps well. That being said, I always use turkey because one of my friends who I often make these for doesn’t eat red meat. I don’t know how we get away with eating turkey that hasn’t been refrigerated for days, but no one has ever had a problem with it. As far as how much to use – as much as possible. I’ll update this next time I make these with something more precise, but I never use enough filling. Definitely use more than you see in the photos.

3-3½ cups (15-17½ ounces) unbleached flour, plus extra for work surface
1½ teaspoons table salt
1 cup water, warm (110 degrees)
1 egg
2 tablespoons vegetable oil or unsalted butter, melted
¼杯(1.75盎司)砂糖或3汤匙蜂蜜
1 package (2¼ teaspoons) rapid-rise yeast (also called instant)
Sandwich fillings (see note above)
2汤匙牛奶

1.一个djust an oven rack to middle position and heat the oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain heat for 10 minutes, then turn off the oven.

2.将面粉,盐和酵母混合在一块常设搅拌机中配有面团钩的碗里。在1夸脱的Pyrex液体测量杯中混合水,鸡蛋,黄油和蜂蜜。将机器变为低,慢慢添加液体。当面团汇集时,将速度提高到介质(在厨房的混合器上设置4号),并混合直到面团是光滑和洁净的,停止机2或三次,在必要时从钩子刮擦面团,约10分钟。将面团转到轻微撒粉的工作表面;揉捏平滑,圆球,约15秒。

3. Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes.

4. Divide the dough into 12 equal pieces. Form the pieces into smooth balls. Cover the balls with plastic wrap and allow them to rest for 10 minutes.

5. On a lightly floured work surface, roll out each ball to form an oval ⅛-inch thick. Layer sandwich filling on one side of each oval, leaving a ½-inch border. Fold dough over filling, stretching it a bit if absolutely necessary. Seal the edges with the tines of a fork.

6. Cover the rolls loosely with plastic wrap. Let rise until puffy, 30-45 minutes.

7.热烤箱到350F。使用叉的齿重新密封辊的边缘。使用糕点刷,用牛奶刷卷。

8. Bake until rolls are golden, 25-40 minutes. Transfer the rolls to a cooling rack. Wait at least 30 minutes before serving.

asian peanut dip

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I keep my eye out for vegetables dips that aren’t ridiculously unhealthy. The thing is, when I serve some sort of meat that’s finger food, I don’t like to serve a vegetable that requires silverware. The perfect accompaniment is crudité (snobby way of saying vegetables eaten as a snack) with a dip, but most dips are nothing more than seasoned mayonnaise and sour cream. Not that I don’t love mayonnaise and sour cream, but I don’t always want to think of the dip as a treat.

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我发现了一个vegetable dipthat’s a little healthier, and now I have another one. When struggling to figure out what to serve with the shrimp tempura recipe I was testing for Cooks Illustrated, I remembered that my friend had recently made this great spicy peanut dip on a camping trip. She got食谱from背包客杂志但是,当我在互联网上搜查时,我看到有许多类似的食谱,大多数就像我们在旅途中那样容易。雷电竞体育官网每个人之间有轻微的变化,我决定坚持背包客杂志一体,因为它使用米醋而不是石灰果汁酸性,我真的很享受。

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(Clearly at the time I didn’t realize I’d blog about this at some point, or I would have taken a more flattering/interesting photo.)

The recipe, designed as it is to be made outdoors on a single-burner backpacking stove, is simple. I’ve tweaked the instructions just slightly, to bring the most flavor out of the red pepper and to tame the bite of the garlic. I also increased the seasoning and decreased the amount of red pepper flakes. It seemed far spicier when I made it at home than it did on the trip, maybe because I heated the flakes in oil first. And of course we didn’t add the scallions when we were camping – who brings scallions on a multi-day canoeing trip?

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Usually, we adapt our favorite meals to be appropriate outdoors. I think this is the first time I’ve adapted a backpacking recipe for home, but this is a great recipe to have. I know peanut butter isn’t exactly a low-fat ingredient, but it’s a heck of a lot healthier than mayonnaise or sour cream, and this dip is just as good as more decadent vegetable dips.

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一个sian Peanut Dip(改编自背包客杂志的)

服务4.

1茶匙油菜或植物油
1 garlic clove, minced
½ teaspoon red pepper flakes
½ cup water
½杯花生酱,奶油或粗糙
4汤匙酱油
2 tablespoons rice vinegar
1葱,切片
salt to taste

在中等热量,加热油,大蒜和红辣椒薄片上的小平底锅。煮熟,经常搅拌,直到大蒜芬芳,1-2分钟。加水,将热量增加到高,并煮沸。当水沸腾时,从加热中移除锅,加入花生酱,搅拌直至光滑。搅拌剩余的成分(如果需要,节省一些用于装饰的葱切片)。返回加热并继续搅拌2-4分钟,直至混合物加厚。用薄脆饼干或寒冷的饼干提供温暖或寒冷。