Grand Vegan Paella

Grand Vegan Paella

A vegan take on Spain’s regal rice dish, this fragrant paella will bring the same wow factor to the table as any holiday roast. It requires a proper paella pan, but it will feel like a wise investment after the first bite. If you can’t find Spanish bomba rice—it’s worth seeking out—use arborio rice instead and reduce the vegetable stock to 5 cups (1.25 mL).6 cups (1.5 L) vegetable stock, preferably homemade.

Ingredients:
Large Pinch of Saffron
1/4 cup (60 mL) extra virgin olive oil
2 onions, finely chopped
1 red pepper, finely chopped
6 cloves garlic, minced
2 tsp (10 mL) chopped thyme
1 teaspoon paprika
1 teaspoon smoked paprika
2 tablespoons tomato paste
S&P to taste
2 cups bomba rice 1/4 cup (60 mL) extra virgin olive oil
1 medium zucchini, halved lengthwise, sliced 1/2 inch (1 cm) thick
6 oz (170 g) green or runner beans, cut into 2-inch (5-cm) lengths
1 cup (250 mL) cooked white kidney beans
4 jarred piquillo peppers, drained, dried, cut into strips, at room temperature
4 canned artichoke hearts, drained, dried, quartered, at room temperature
1 tbsp (15 mL) chopped flat-leaf parsley
Lemon wedges for serving

Directions:
Preheat oven to 425°F (220°C).

Place stock and saffron in a medium saucepan over low heat. Season 
with salt.

In a 14- to 16-inch (35- to 40-cm) paella pan, heat oil over medium heat. Add onions and red pepper. Cook, stirring occasionally, until soft and lightly brown, about 20 minutes. Add garlic and cook for 2 minutes. Add thyme and spices. Cook 1 minute. Add tomato paste. Cook, stirring constantly, 3 minutes. Season with salt and pepper.

Stir in rice to coat evenly in onion mixture then stir in zucchini, green beans and kidney beans. Pour in the stock. Raise heat to medium-high and turn burner closest to pan on medium-high as well. Carefully slide pan to be on both burners. When it comes to a boil, move the pan around occasionally to cook evenly. Do not stir, but occasionally move zucchini and green beans around with tongs so they are evenly distributed. When liquid is at the level of rice, after 7 to 8 minutes, carefully transfer the pan to the middle rack of the oven. Bake until liquid has been absorbed, 15 to 17 minutes.

Remove pan from oven and arrange piquillo peppers and artichokes overtop. Cover with foil and let stand 5 minutes. Remove foil. Sprinkle with parsley. Serve with lemon wedges. Serves 6 to 8                       

Provencial Tomato Sauce, Julia Child

Provencal Tomato Sauce ~  Julia Child

Preparation 
Yield: About 1 quart
Time: About 1 hour 30 minutes
Julia Child's Provençale Tomato Sauce

This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes. It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed. Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more. It is a combination of two things Mrs. Child loved: good technique and fresh Provençal flavors. It is a great recipe. —Julia Moskin

Ingredients:
1/4 cup olive oil
⅔ cup finely minced yellow onions
Kosher salt and black pepper
4 teaspoons all-purpose flour
5 to 6 pounds ripe tomatoes, quartered
⅛ teaspoon sugar, plus more totaste
4 cloves garlic, minced or put through a press
A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 sprigs thyme, all tied in cheesecloth
1/4 teaspoon fennel seeds
1/2 teaspoon dried basil, oregano,marjoram or savory
Large pinch saffron threads1 dozen coriander seeds, lightly crushed
1 2-inch piece dried orange peel (or 1/2 teaspoon granules)
2 to 3 tablespoons tomato paste (optional)

Directions:
In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.

Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.

Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

Provencal Tomato Sauce Julia Child

Provencal Tomato Sauce   5*

Ingredents:
¼ cup olive oil
⅔ cup finely minced yellow onions
Kosher salt and black pepper
4 teaspoons all-purpose flour
5 to 6 pounds ripe tomatoes, quartered
⅛ teaspoon sugar, plus more to taste
4 cloves garlic, minced or put through a press
A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 

   sprigs thyme, all tied in cheesecloth
¼ teaspoon fennel seeds
½ teaspoon dried basil, oregano, marjoram or savory
Large pinch saffron threads
1 dozen coriander seeds, lightly crushed
1 2-inch piece dried orange peel (or 1/2 teaspoon granules)
2 to 3 tablespoons tomato paste

Directions:
In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

Lamb Biryani

Lamb Biryani

Ingredients:

• 2 pounds (910g) boneless leg of lamb, trimmed of excess fat and cut into 1-inch (2cm) cubes
• 1 cup plain, unsweetened full-fat yogurt
• 6 medium garlic cloves, peeled and finely grated
• One 2–inch piece fresh ginger, peeled and grated 
• 3 teaspoons Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume
• 1/4 cup (60 ml) plus 2 teaspoons (10ml) ghee or neutral oil, such as grapeseed, divided
• 2 large yellow or white onions (26 ounces; 750g total), sliced thinly
• 5 green cardamom pods, lightly cracked, divided

1 cinnamon stick

• 4 cloves
• 2 dried bay leaves 
• 1 teaspoon garam masala, store-bought or homemade
• 1 teaspoon ground Kashmiri chili (see note)
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground turmeric
• 1 cup (240ml) water or low-sodium stock (lamb, beef, or chicken)
• 2 cups (400g) basmati rice
• 1/4 cup (60ml) fresh lemon or lime juice
• 1 bunch fresh cilantro leaves and tender stems, chopped
• 1 bunch fresh mint leaves, chopped
• 1 fresh green chile, such as a serrano or Thai bird, minced
• 1/4 cup (60ml) whole milk
• 20 strands of saffron, divided
• 2 teaspoons rosewater
• 2 teaspoons pandan (kewra/screwpine) water (see note)

Directions:

Place the lamb in a 1 gallon (3.8L) ziptop bag. In a medium bowl, mix the yogurt, garlic, ginger, and 1 1/2 teaspoons salt until combined, pour the yogurt mixture over the lamb, seal the bag, and shake the bag to coat the lamb well. Leave the ziptop bag in the refrigerator to marinate overnight.

Heat 1/4 cup (60ml) ghee or oil in a Dutch oven or saucepan with a heavy bottom over medium heat. Add the onions, season with a pinch of salt, and cook, stirring occasionally, until the onions caramelize and turn dark brown (but not black), about 25 to 30 minutes.

1. 

Set oven rack at the middle position and heat the oven to 350°F (180°C). Place half the saffron threads in a mortar and pestle and grind to a fine powder. In a small saucepan placed over low heat, warm the milk just until it starts to bubble, then turn off the heat. Add the ground saffron and remaining saffron strands to the hot milk and let steep for 10 minutes.

1. 

Meanwhile, as the lamb cooks, prepare the rice. Pick over the the rice for any debris, then place it in a fine mesh strainer and rinse under cold running water, until the runoff is no longer cloudy; drain well. Place the rice in a bowl and cover with 4 cups (960ml) water and let stand for 30 minutes. Strain the rice, discarding soaking water. In a large saucepan, combine rice with 4 cups cold water, lemon juice, the remaining 1 1/2 teaspoons kosher salt, the remaining 2 green cardamom pods, and the remaining 2 teaspoons of ghee or oil and bring to a boil over medium heat. Boil for 2 minutes and then strain the rice; discard cooking water. It will be partially cooked—if you break a grain of rice, you will see an outer translucent ring and a tiny, opaque inner ring.

1. When the lamb is tender, remove lid and increase the heat to medium, stirring often to prevent scorching, and cook until the liquid starts to thicken and reduces to about 1 1/2 cups (360ml), about 5 minutes. Remove from heat. Using a clean, large wooden spoon or spatula, spread the rice out in an even layer over the meat in the Dutch oven.
2. 
   
3. Set oven rack at the middle position and heat the oven to 350°F (180°C). Place half the saffron threads in a mortar and pestle and grind to a fine powder. In a small saucepan placed over low heat, warm the milk just until it starts to bubble, then turn off the heat. Add the ground saffron and remaining saffron strands to the hot milk and let steep for 10 minutes.

6.     

Sprinkle the saffron-infused milk over the rice, followed by the rosewater and the pandan water. Garnish the top of the rice with the reserved caramelized onions. Cover the Dutch oven with two sheets of aluminum foil and crimp the overhang to form a tight seal, place the lid over the foil, and place the Dutch oven in the preheated oven for 20 minutes to let the rice steam. Remove from the oven and let stand for 5 minutes. Uncover the pot and carefully peel off the aluminum seal. Use a fork to loosen the rice a little and serve immediately straight from the Dutch oven. Alternatively, biryani can be transferred to a platter and served.

Special Equipment
Dutch oven, 3 qt. saucepan, 2 quart saucepan, fine mesh strainer, mortar and pestle.

Notes:
The ground Kashimiri chile can be replaced with a combination of 3/4 teaspoon ground smoked sweet paprika and 1/2 teaspoon ground cayenne.

Pandan water can be purchased at speciality food stores or online.

Make-Ahead and Storage
Lamb biryani is best served immediately, but will keep in an airtight container for up to o0ne week in the refrigerator.

Saffron Risotto

Ingredients:
3 1/4 cup vegetable broth or stock
1 teaspoon saffron threads
6 tablespoons salted butter cut in 1 tablespoon 
   pieces
1 cup cannoli rice or arborio rice
1 ounce parmesan cheese
1/4 teaspoon Kosher, salt to taste
4 teaspoons white balsamic vinegar

Variations:
Mushroom and Sage
Tomato and Basil
Risotto with Fresh Herbs

Directions:
In a small pan over medium heat, bring the broth covered to a simmer.  Reduce to low to keep warm. In a small bowl or measuring cup, combine 1/2 cup of the hot broth aside.

In a large saucepan over medium-high, melt 2 tablespoons of butter.  Add the rice and cook, stirring constantly, until translucent at the edges, 1 to 2 minutes.  Add 2 1/2 cups of the remaining hot broth and bring to a boil, then reduce to medium and cook, stirring frequently and briskly, until grains are almost tender but still quite firm at the core (it will be quite soupy), 8 to 10 minuets;

Adjust the heat to maintain a vigorous simmer.

Add the saffron and cook, stirring frequently and briskly, until the rice is just shy of al dente but still soupy, 3 to 5 miniutes,  If the rice is thick and dry but the grains are still to firm, add the remaining hot broth in 1/4 cup increments and continue to cook, stirring, until the rice is just shy of al dente.

Off heat, stir in the parmesan, 1/2 teaspoon salt and the remainiing 4 tablespoons butter, 1 piece at a time.  Taste and season with salt, then stir in the vinegar.  Serve immediately.

Tip: Don't cook the rice to the ideal al dente texture before removing the pan from the burner. The grains will continue to cook with residual heat as the cheese and butter are stirred in.

Classic Saffron Rice

Classic Saffron Rice

Ingredients:

1 cup long grain white rice

2 cups water or chicken stock

1 tablespoon butter

1 tablespoon finely minced onion

1/2 teaspoon salt

1 small pinch saffron 

Directions:

Place butter and minced onion in a heavy quart saucepan.  Saute over medium heat until onion is translucent.  Add rice, water or stock, saffron, and salt.  Bring to a rolling boil.  Cover, reduce heat to simmer, cook until rice is tender and liquid is absorbed, about 18 minutes.

Steamed Mussels With Sherry, Saffron, And Chourico

Steamed Mussels With 

Sherry, Saffron, And Chourizo

In this simple yet deeply flavored dish, briny mussels and smoky Portuguese sausage are steamed in a fragrant broth of garlic, saffron and dry sherry. Make sure to have plenty of crusty baguette on hand to mop up the heavenly sauce. Since mussels are so perishable, source them from a reputable fishmonger and cook them on the same day you buy them. Ingredients: 2 lbs (1 kg) mussels Large pinch saffron ¼ cup (60 mL) boiling water 2 tbsp (30 mL) olive oil ½ cup (125 mL) finely chopped shallots 3 cloves garlic, finely chopped 4 oz (125 g) mild chourizo or other smoked sausage, diced ¼ cup (60 mL) chopped flat-leaf parsley, divided ¾ cup (175 mL) dry amontillado or oloroso sherry 1 tbsp (15 mL) cold unsalted butter, diced 1 tsp (5 mL) fresh lemon juice Salt and freshly ground black pepper to taste Directions: Wash mussels in several changes of cold water. Discard any open mussels that do not close when sharply tapped on counter. Refrigerate, covered in wet kitchen towel, until ready to use. Combine saffron and water in a small bowl. Let stand 10 minutes to infuse. In a large pot, heat oil over medium heat. Add shallots. Cook, stirring, until tender, 5 minutes. Add garlic. Cook 1 minute. Add sausage and half of the parsley. Cook 1 minute. Add saffron water and sherry. Raise heat to high. When mixture starts boiling, add mussels, stirring to coat. Cover and reduce heat to medium. Cook until mussels fully open, 4 to 6 minutes. Discard any that do not open. Stir in butter and lemon juice. Taste sauce and season with salt (if necessary) and pepper. Sprinkle with remaining parsley. Serve immediately. Serves 4 as an appetizer, 2 as a main course

Persian Fried Chicken

Persian Fried Chicken

Ingredients:
½ teaspoon saffron
2 cups plain whole-milk yogurt
1 tablespoon chopped garlic
2 ½ pounds boneless, skinless chicken thighs
2 cups flour
2 teaspoons paprika
1 tablespoon dried mint
1 tablespoon salt, more for sprinkling
½ teaspoon black pepper
Oil for frying
1 cup walnut pieces
1 lemon, cut into wedges

*

Directions:In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. 

Place in food processor with yogurt and garlic and purée until smooth and yellow. 

Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.

In a medium bowl, combine flour, paprika, mint, salt and pepper. 

Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. 

Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 7 minutes a side. Remove and drain on paper towels.

Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.