Tag Archives: cooking

Annette’s Fireside Paella Recipe

Paella IMG_6358 IMG_6365 For the paella party and photo shoot for Atlanta Magazine’s Home, I pulled together my colorful and delicious fireside paella recipe. I prepared it over an open flame, and it was such a wonder to see it come together in front of the guests eyes. The best part of this party is that you have the preparation out of the way, this dish really is simple to pull together, and it is a delicious treat that your friends will absolutely love. See more from my paella party in the Premiere issue of Atlanta Magazine’s Home. Pick up your copy today! Or check it out online

Annette’s Fireside Paella

You will need:

– 8 bone-in, skin-on chicken thighs
– 1/3 cup olive oil
– 1 tablespoons paprika
– Coarse salt and freshly ground black pepper
– 1 cup crushed tomatoes
– 1 red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
– 1 green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
– 2 tablespoons saffron + 2 cups warm water
– 6 cups homemade or store-bought chicken stock
– 1 pounds chorizo cut into 3 inch pieces
– 2 cups pounds haricots verts trimmed and cut into 1 1/2-inch pieces
– ½ onion chopped
– 4 cloves finely chopped garlic
– 1 pound pounds calamari, cleaned and cut crosswise into 1/2-inch rings
– 16 jumbo shrimp, peeled and deveined
– 1 dozen littleneck clams, scrubbed
– 1 dozen mussels, scrubbed
– 4 cups *Bomba rice
– 1/2 package frozen lima beans
– 2 cups fresh or frozen peas
– 2 freshly squeezed lemons

To prepare:
Place chicken in a large bowl and add 1 tablespoon olive oil. Sprinkle chicken with paprika and 1/2 teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 4 hours and up to overnight.

Cut peppers crosswise into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron. Add saffron mixture to a medium bowl and add 2 cups water. Whisk until well combined; set aside.

If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 1 to 2 seconds, you have high heat and are ready to cook. Alternatively, you can cook the paella on a stove over high heat.

Place a 20-inch paella pan with 3-inch sides over desired heat source. Coat the bottom of the pan with olive oil and heat, until pan is very hot, about 5 minutes. Add chicken thighs and cook, turning, until golden brown on all sides, about 8 minutes. Add sausage and cook, turning, until browned, about 3 minutes then pull from the pan and set aside.

Put onions, garlic, into the pan sauté until transparent and caramelized. Add rice and saffron water to onion garlic mixture, stir to coat, cook about 1 minute. Add 3 cups of stock and bring to a boil.  Add tomatoes, and haricots verts. Cook, stirring, about 2 minutes. Add chicken and sausages and add calamari, and shrimp, and cook, stirring, about 2 minutes more; add clams and mussels. Cook until rice is tender, about 15 minutes, adding more stock as necessary.

Add lima beans and peas and cook, until tender, about 3 minutes more. Season with salt and lemon juice; serve immediately.

* Bomba Rice is a specialty Spanish Rice

Photos by Nicole Letts

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Fall recipes :: Butternut Squash Vegatable Soup

veggiesoup

I love butternut squash soup, the creamy, butter, nutty kind. Don’t get me wrong, I enjoy the creamy squash soup everyone makes this time of year, but in general, I like a little bite to my soup, too.  In other words, I like veggies to be apparent in my soup.

So here is my take on fall butternut squash soup.

Butternut Squash Soup (with a little extra)
Serves 8

* note: use all organic vegetables, preferably from your garden or a local farmer or farmers market.*

You will need:

– 1 cup cubed butternut squash
– 1 cup rough chopped yellow onion
– 1 cup cubed carrots
– 1 cup cubed celery
– 1 cup cubed parsnips
– 1/2 cup cubed baby red potatoes
– 1/2 cup chopped fresh parsley
– 2 cups kale, shredded
– 1/4 cup olive oil
– 1 15 oz can of white beans
– 1 quart organic vegetable stock
– salt and pepper

Preparation:

Peel and cube squash, onion, carrots, celery, parsnips, and red potato into 1 inch cubes.

Put the vegetables in a heavy cast iron pot, except the kale and white beans

Saute all the vegetables in the olive oil until  the vegetables are soft and the onion is translucent  (about 15 minutes).  Then add the kale, beans and stock, and stir until blended.  Season mixture with salt and pepper.

Simmer on low heat for 1 and 1/2 hours and serve.

To serve:

I think that you will love this version with a nice bite. Serve it with crusty bread and a spinach, apple, walnut salad with blue cheese crumbles and balsamic vinaigrette.  This perfect for a tummy-warming fall supper with family and friends.

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Cookbook 3: Cookwise

 


Cookwise is written by Shirley O. Corriher and is a reference cookbook for those of you who would like to master cooking the classics and baking flawlessly. It is my go to reference book. When it came on the market, there was a lot of buzz in the food community. Finally a cookbook the revealed all the secrets of the chemistry of cooking. Yes every trick of the trade in understandable language for the home cook. If you read this book from cover to cover, you will become a knowledgeable cook.

 


One of my favorite features in this book are the charts. for example the chocolate chip cookie chart. She has four recipes 1. Basic 2.Thin 3.Puffed 4.In Between…Simply fantastic, in each recipe she alters the chemistry and measures just enough, that the outcome is the one you prefer.

Chocolate Chip Cookies 3 Ways

Ingredients:

  • 1 cup pecans, coarsely chopped
  • 2 tablespoons butter
  • 1 1/2 cups flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 10 tablespoons fat
  • 1 cup sugar
  • 1 large egg
  • 1 tablespoon vanilla
  • 1 cup semi-sweet chocolate chips

    Method:

    For Thin Crispy cookies:.

  • for flour, use bleached all purpose flour.
  • increase baking soda to 3/4 teaspoons.
  • for fat, use butter.
  • for sugar, use 1/2 cup sugar, 1/3 cup light brown sugar, and 3 Tbs corn syrup.
  • Instead of egg, use 2 Tbs milk.

    For puffed cookies:.

  • for flour, use cake flour.
  • instead of baking soda, use 1 1/2 tsp baking powder.
  • for fat, use 9 Tbs butter flavored shortening.
  • for sugar, use 1 cup minus 1 Tbs light brown sugar.

    For In-between (Chewy) cookies:.

  • for flour, use cake flour.
  • instead of baking soda, use 1 1/2 tsp baking powder.
  • for fat, use 5 tbs butter and 5 Tbs butter flavored shortening.
  • for sugar, use 3/4 cup light brown sugar and 2 Tbs corn syrup.

    Directions for all:.

  • Preheat oven to 350 degrees F.
  • Roast pecans in oven for 10-12 minutes. While still hot, stir in 2 Tbs butter.
  • Turn oven up to 375 degrees F.
  • Sift together flour, salt and baking powder (soda).
  • Using an electric mixer, cream together fat and sugar in a large bowl until light and fluffy.
  • Add the corn syrup if using. Add egg or milk and beat throughly. Beat in vanilla. Stir in flour mixture, then pecans and chocolate chips. Mix well.

  • Spray a cookie sheet with cooking spray. Drop slightly heaped tablespoons of dough about 2″ apart.
  • Bake 12 minutes or just until edges begin to brown.
  • Remove from oven and allow to cool on the cookie sheet placed on a rack for 3 minutes. Remove cookies to rack to cool completely.

    Genius. You will love this book. It’s just so darn interesting.This book is so chocked full of information, I could not put it down. Shirley is a lovely woman, a wise chef and a James Beard Award winner, humble and brilliant. This book is a classic and a must have in your own cookbook collection, make a note and add it to your collection.Buy Cookwise here

    photo by lesley graham

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