Pumpkin and Chorizo Paella

I love the flavor combination of pumpkin/squash and chorizo.  When I found the basis for this recipe (hungry-kittens.com) I couldn't wait to get home and try it.  Now that it's been tweeked to STM tastes, we're sharing it with all of you.  I hope you enjoy it as much as we do!

STM's Roasted Sofrito:
3 large Tomatoes, chopped or 1/2 c cherry/grape/sunshine gold baby tomatoes
1/4 c STM Meyer Lemon or Citrus Habanero EVOO
1 tb STM Traditional or Black Walnut Balsamic
1 diced Onion
3-4 chopped Garlic cloves
1 small Bell Pepper, chopped
1 chile pepper of desired heat level
3 tb Cilantro
  Combine the vegetables and peppers, toss with the evoo and balsamic.  Roast for 15 minutes at 350.  This can be made ahead of time.
Paella:
3/4 lb Chorizo sausage, sliced
1/4-1/2 lb raw Shrimp
1/4 lb Scallops *optional
12 fresh Mussels *optional
roughly 1/4 small Pumpkin, cubed
3 tb STM Garlic EVOO
1 c Arborio rice
3 c Chicken stock
pinch or two STM Saffron threads
1 c Peas, frozen
  Heat the chicken stock in a small pot, add the saffron and let infuse.  In a large dutch oven, saute the chorizo, shrimp, and scallops until cooked through and starting to brown.  Remove to a dish.  Add the evoo to the pan juices.  When it's nice and hot, stir in the uncooked rice.  Let it cook, stirring often, until the oil has been absorbed and the rice begins to brown.  Now stir in the sofrito mixture along with any juices in the pan.  Let it cook down for a few minutes.  Stir in the pumpkin, frozen peas and the previously cooked meats.Smooth out the rice and add enough stock to completely cover it.  Cover and cook until the rice is just under done.  Don't scrape the bottom of the pan, the rice there will caramelize and form a lovely crust. Add a bit more stock to the pan if needed and tuck in the mussels if using.  Cover and steam them until they open and the rice is done (you don't want soupy rice, so adding stock a bit at a time as needed is a great way to go)  Remove the pan from the heat and cover with a clean towel - rest 5 minutes.  This is the perfect time to uncork a bottle of wine for dinner ;)  We like it with our Adelsheim Pino Gris.

Clementine, Carrot & Coriander Soup

This is a beautiful, light soup fantastic for fall evenings.  It goes great with gourmet grilled cheese sandwiches, grilled fish, or just a light salad.

1 1/2 lbs Carrots, diced  (Peel or don't as you prefer - but there's lots of vitamins in it)
1 c chopped Onions or Leeks
2-3 tb STM Blood Orange or Citrus Habanero EVOO
1 1/2 pint (2 1/2 c) Vegetable stock or Carrot juice
1 tb STM Coriander seeds, toasted & ground
1/2 tsp STM Cumin seeds, toasted & ground
1/2 tsp STM Ginger
2 tb STM Grains of Paradise
1 tsp STM Ras el Hanout **optional
4-6 Clementines; Juice & zest.
1-2 tb flour
Roasted Pepitas (Pumpkin seeds) & Greek plain yogurt for garnish

Sweat the carrots and onions/leeks in the evoo until soft, 10 minutes.  Stir in the spices and cook for another 2 minutes.  Now add the stock or carrot juice (or combination thereof).  Cover and simmer for 15-20 minutes.  Add the flour and the juice and zest of the clementines.  Continue simmering for 30 minutes.  Puree if desired.  Add a dollop of yogurt and sprinkle with some pepitas before serving.

Second Round Vino Club

Goodness, time, she is a flying.  We have a delicious second rounder for you.  Healthy, low maintenance, and- most importantly-super yummy.   We adapted this recipe from one in Bon Appetit October 2003.

Savory Vegetable and Cannellini Bean Soup
1lb dried cannellini beans (white kidney beans) *to save time use an equal amount of canned.
2 tb STM Meyer Lemon EVOO
1 Onion, diced
4 minced Garlic cloves
1/4 head of Cabbage, chopped
2 c diced Tomatoes
4 diced Celery stalks
3 diced Carrots
1/2 head Red Cabbage, chopped
4 Zucchini, chopped
2 diced Potatoes
10 c (+) Vegetable Stock
2-3 tsp STM Savory Herb blend
1 tsp STM Cumin
1/2 - 1 tsp STM Fennel
6 thick slices toasted 7 Grain bread
1 c Parmesan cheese

If using the dried beans, cover them with at least 3 inches of water and soak overnight.  Drain and rinse before using.  Saute the onion, herbs and garlic for 5 minutes.  Add the green cabbage, tomatoes, celery, & carrots.  Cook for 10 minutes.  Next, stir in the stock, beans, potatoes and basil.  Cover and simmer the soup for about an hour.  Then add the red cabbage and zucchini.  Cover the pot and continue simmering the soup for another 20 minutes, until all of the vegetables are tender.  Remove the soup from the heat and lay the toast on top of it.  Let it sit for 10 minutes - no fussing!  Then stir in the cheese.  Drizzle a touch of EVOO on to finish.  This is a great main meal or accompanied by a nice panini sandwich.

Second Round Hops Club

Is it that time already?  We've got an amazing second round recipe for you.  It's easy, tasty and fairly healthy (don't tell, ok?)   I adapted it from Parade Magazine's September 2002 issue.

Tuscan Grains and Greens Casserole
2 tb STM Basil EVOO
1lb Sweet or Hot Italian Sausage (make your own : ground pork or turkey and about 1/4 c STM seasoning)
4 oz fresh Spinach
4 oz Escarole, Swiss Chard, or Kale
1 tb minced Garlic
3 c Chicken stock
1 tsp STM Italian Sausage blend
1 tsp STM Marjoram
2 tsp STM Basil
4 oz small Shell Pasta, uncooked
1/2 c Rice (Jasmine or basmati), uncooked
1/2 c Pearl Barley (Quick cooking is okay too)
Parmesan or Gruyere Cheese
  Heat the EVOO and brown the sausage.  Be sure to break it up if you use the links.  Add the greens, cover and allow to wilt, about 3-5 minutes.  Meanwhile heat the stock to a boil and add the spices and herbs.  Let simmer 5 minutes.  Preheat the oven to 350 F.  Spread the pasta in the bottom of a large casserole with a tight fitting lid.  Evenly spoon the meat/greens over the pasta.  Scatter the rice and barley over top.  Add the broth and spices.  Cover and bake for about 30 minutes, or until all of the grains are done.  Sprinkle with cheese and enjoy.

Cinnamon Anyone?

While it may be the most recognized spice in the world, there is nothing common about this versatile spice. There are actually four species of cinnamon that are sold or recognized
     Cinnamomum verum ("true cinnamon" from Sri Lanka or Ceylon)
     C. burmanni ( Korintje or Indonesian cinnamon)
     C. loureiroi ( Saigon or Vietnamese cinnamon)
     C. aromaticum (Cassia or Chinese cinnamon)
Essentially,Ceylon cinnamon has a more subtle, woody and sweet flavor and has a more crumbly texture due to its thinner bark. The Korintje cinnamon or cassia is noted to have a more intense flavor and less aroma. Its bark is much thicker than Ceylon cinnamon. Having noted the basic differences, let's move on to a great recipe that Trader Jen has found!
                      Cinnamon-Pomegranate
                   Grilled Cornish Game Hens
For the glaze:
1/2 c. STM Pomegranate  Balsamic Vinegar
2 TBSP orange juice
2 tsp STM Saigon Cinnamon

4 Cornish game hens
1 tsp STM rubbed sage
STM Blood Orange EVOO

Directions:
Create a glaze with the first 3 ingredients. Place Cornish game hens on a grill and brush them with the Blood Orange extra virgin olive oil (EVOO) and sage. Grill the birds for about 10 minutes then brush them with the pomegranate/cinnamon glaze. Continue cooking on the grill until the birds are done ( check with an accurate meat thermometer). Brush them again with the glaze prior to serving and serve with the glaze as a sauce. Be prepared for rave reviews!!!

I Miss My Sous-Chef....

I really, really miss my sous-chef. I had forgotten how much time and arm-power peeling, chopping, dicing, blending and stirring can take. My sous-chef will be coming back from Oregon next week. And although he is not always available, he has (almost uncomplaining) done more than his fair share of the chopping. My sous-chef would frequently meet me at the back door to help me carry in the groceries. He would take a look at my face and usually ask how my day went before he launched into his own school monologue. While I unpacked the groceries, he would sit at the counter, open a beer, pour me a glass of wine and wait for me to settle down. Then he would ask if there was anything he could do to help. Depending on how my day went, I would either say no or more often than not, have him start chopping onions ( I almost always use onions in whatever I cook). He is a very thorough sous-chef - he always chops consistently and as finely as instructed. When he stirs, he does so slowly, without flinging sauce all over the stove like someone else I know. My sous-chef has picked up lots of tips on cooking and grown to be a very good critic of flavors and seasonings. When asked to taste something, he will get that far away look in his eyes and you know he is very focused on the task. Since he likes to eat many different types of food, I once suggested he might be interested in taking a cooking class. He looked at me and indignantly told me in no uncertain terms that he already knew how to cook. Somehow along the way, he graduated from sous-chef to chef without my even knowing it! In fact, part of his acceptance into his summer internship was based on his employer asking him if he could cook. He quickly replied " Well, right now, I am making two different quiches and barbecuing shish kebabs - does that sound like I can cook okay ? ". Yep, I miss my sous-chef, I really, really do.

New Arrival!! Achiote Seeds and Achiote-Orange Carnitas

The Captain ranges far and wide in his travels, seeking wonderful new culinary experiences.  Recently he came across some amazing flavors in South America and the Caribbean.  Being the generous man that he is, the Captain stuffed his hold full of foodie goodies and raced home to share it with all of us.

Achiote seeds, also known as Anatto seeds, are a subtle yet key ingredient in many Latin and Caribbean dishes.  Sweet and slightly nutty, it has a light peppery bite that many find irresistible.  Chances are that you've had it with out ever knowing it - Anatto seed is a common food coloring agent. It's what gives Cheddar cheese that distinct orange color.  American cheese and Velveeta also use annatto coloring as do the cosmetics industry.  In Latin and Caribbean cuisines, the seeds are ground with spices and chiles to form a paste.  Achiote paste, called Recado Rojo, is used to flavor everything from rice and beans, to meats and stews.  Some innovative new chefs are even using it in desserts!

Achiote seeds come from the Bixa orellana tree, named after the Spanish Conquistador Francisco de Orellano who was the first European to explore along the Amazon River.  The plant is native to South America and the Caribbean, and now can be found growing in Topical and Sub-tropical regions all over the world.  The seeds grow in a large, rather hairy, heart-shaped pod that opens to reveal the seeds when fully mature.  Each pod contains 40-60 seeds.  The term achiote comes from the Aztecs' word for the tree and seeds, "achiotl".

Achiote Paste  "Recado Rojo"
5 tb STM Anchiote seeds
2 tsp STM Cumin seeds
1 tb STM Tellicherry Black Peppercorns
8 STM Allspice Berries
1/2 tsp STM Whole Cloves
3 Habanero chiles (or to taste)
1/2 c Orange juice
1/2 c STM Traditional Balsamic
8 minced Garlic Cloves
2 tb Sea Salt
5 Lemons, juiced
1 tsp premium Tequila
  Toast the spices until fragrant and then grind them.  Combine everything in a food processor and pulse until a thick paste forms.  Wrap in plastic wrap and keep in the fridge.  Or slice into cubes and dry in a low oven. Keep in an air tight container.

Achiote-Orange Carnita Tacos
3lbs Pork country ribs or shoulder roast
3/4 c Orange Juice
1/4 c STM Citrus Habanero EVOO
2 tsp Achiote Paste (see above recipe)
1 tsp STM Cumin seeds
1 tsp STM Oregano
1 tsp Sea Salt
1/2 tsp STM Ancho chile
1/4 tsp STM Aleppo Chile
2 tb Bacon fat (or more EVOO)
4 minced Garlic cloves
2 c Chicken Broth
  Toast and grind the cumin.  Combine with the other spices.  Stir in the orange juice, achiote paste and evoo.  Coat the meat and marinate overnight.  The next day, remove the meat from the marinade -reserve the marinade.  In a large dutch oven, sear the meat in the bacon fat until golden brown.  Set aside.  Saute the garlic in that same, uncleaned pan.  After 2-3 minutes add the marinade and cook for another 2-3 minutes.  Stir in the chicken broth and bring to a gentle simmer.  Return the pork to the pot and braise for 1 -1 1/2 hours.  Remove the meat and chop or shred.  Roast the meat with 1 c of the sauce at 400 for 20 minutes to caramelize.
  Serve with corn tortillas, lime wedges, and some fresh lime juice coleslaw.  I like to stir some of the extra sauce into rice and vegetables as a side dish.