Lemon Pappardelle w/ Mushrooms + Chicken

 

Ingredients: Lemon Pappardelle pasta, Crimini, Portobello, and Shiitake mushrooms, organic chicken breast, heavy cream, garlic, kosher salt, black pepper, extra virgin olive oil, Meyer lemon zest, Italian parsley

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I love the Lemon Pappardelle pasta at Trader Joe's - you can spruce up any old pasta dish using this. I used a variety of mushrooms here, wishing I had more time to stop by the mushroom stand over the weekend; otherwise, these three kinds (crimini, portobello, and shiitake) can be easily found in any supermarket. 

I thought I'd experiment more with cream sauces, as I've usually avoided them like the plague. I always had the impression that anything with cream in it (especially a pasta) would leave me feeling heavy and gross afterward, but used correctly, cream can add so much body and flavor to a boring pasta! I added about 1/2 cup to the pan after I sauteed the mushrooms, garlic, and chicken and let it simmer down for about 5-8 minutes. At this point you can also add some freshly grated Parmesan or even a dollop of ricotta (although I left this out on mine).

I topped with some freshly grated Meyer lemon zest and chopped Italian parsley. 

From the Garden // Meyer Lemons

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A friend of mine gave me a huge bag of Meyer lemons that were exploding off his tree this season. Anything with Meyer lemons that you find in restaurants, cafes, ice cream shops, or markets always costs an arm and a leg for some reason, so I thought I'd take advantage with the 30+ lemons I got. 

The most distinct visual difference with a Meyer lemon compared to a "regular" lemon, is the texture of rind. The Meyer's rind is very smooth, almost shiny; it's not at all bumpy like its more popular cousin. The color is also very saturated - a perfect sunny yellow that is usually even all around with little or no green (and definitely no white/brown spots!). Plus, Meyers are a tad bit smaller and more petite.

The flavor is very distinct, not like any other lemon we are all familiar with. It is not as citrus-y in the traditional sense, but more tangy; you can really taste the flavor of the Meyer lemon blossom and the essence of the leaves in both the juice and the rind. It is very floral and fragrant and should be used sparingly because the flavor is so potent. I had these in a bag in my kitchen and it actually smelled like I had a big bouquet of lemon blossoms in a vase. 

I attempted to make an Meyer lemon sorbet with just the rind, the juice, and sugar - the result was one puckery, sour, eye-watering, lip smacking dessert!! It really needed to be diluted with either a cream or another fruit. The rind, however, can be used in just about anything - from a pasta to a pie crust. The flavor used by the rind is a bit easier to control, zesting with a microplane zester or slicing off a bit of the rind (minus the white pith) and using it for preserves, drinks, dressings, sauces, and just about anything. Remember, a little goes a very long way with these lemons!

  

Paella w/ Chicken + Artichokes

Ingredients: short-grain white rice, vegetable stock, organic chicken breast, artichoke hearts, soy chorizo, paprika, New Mexico red chile, saffron threads, shiitake mushrooms, dried mushroom medley, yellow onion, garlic cloves, diced canned tomatoes, lemons, fresh Italian parsley, kosher salt, black pepper, extra virgin olive oil

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I've been dying to make a paella for the longest time and finally got a paella pan (for Christmas). I based my first paella venture on a recipe by José Andrés; I thought it was essential to find a Spaniard to provide a solid foundation for a good quality paella! The original recipe called for shellfish, other seafood, and pork-based products; I improvised as the dinner party I was attending had guests who couldn't eat either shellfish or pork. I love artichokes and thought I'd throw those on in lieu of mussels and found an awesome soy chorizo at Trader Joe's (it tastes exactly like the real chorizo!).

It was first necessary to saute the chicken and chorizo in the paella pan and cook it through, set aside, and then saute the mushrooms and artichoke hearts in the same pan, setting this aside in the same bowl. Earlier on, I hydrated the dried mushrooms in a separate bowl with some boiling water. I then set aside about 2 cups of this "mushroom broth" (to be used later). I used the dried mushroom medley from Trader Joes which is a really quick - yet gourmet - solution to any dish.

In the paella pan, add the onions and garlic and cook until translucent and add the uncooked rice. I stirred it around for about 1 minute and added about 2 cups of the mushroom broth, the diced canned tomatoes, the New Mexico red chile (ground in a mortar/pestle), paprika, and saffron threads. These spices are key ingredients! No shortcuts! The saffron is a bit pricey, but definitely worth it - a paella isn't a paella without saffron. 

Bring to a low boil and add the chicken, chorizo, mushrooms, and half of the artichokes sauteed earlier (set aside about 8-10 artichokes) - reduce heat to low and simmer. Make sure the paella is patted down in an even layer and add the reserve artichoke hearts in a circular pattern. 

At this point, the paella becomes a bit tedious as it will take the next hour or so to cook. You will need to add 1/2 cup of vegetable broth every 10 minutes for the next 30 minutes. Then, switch to boiling water every 10 minutes for the next 30 minutes (or, veggie stock for three times and boiling water for three times, every 10 minutes). Make sure you leave the paella uncovered while it cooks! You can snag a bite toward the end to taste-test; remember that the outer edges and surface of the paella may have some hard, crunchier bits of rice (it doesn't mean it's not cooked). 

Add fresh lemon wedges and freshly chopped Italian parsley upon serving. It's in typical Spanish tradition to serve with a nice dry Spanish white wine. Enjoy!

New Year's Cure: Bloody Mary

 

Ingredients: organic tomato juice, celery stalks + leaves, shallot, Worcestershire sauce, vodka, kosher salt, black pepper

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There are so many variations and types of Bloody Marys so I thought I'd throw together a recipe that combines all the Bloody Marys I've tried and really liked. The key to a really great version is to puree one celery stalk, some celery leaves, and 1/2 of a shallot in a food processor first (if you're a horseradish fan, you can throw some fresh cuts of it at this stage). Starting with a pureed paste really kicks up the flavor of regular old tomato juice and adds a thicker consistency to the drink so it's not too watered down when you add the ice. Using V8 or a bloody mary mix should be illegal (so much salt!!!).

Combine the juice, the puree, and the vodka in a pitcher and add a few dashes of the Worcestershire sauce and salt and pepper to taste. If you're a Tabasco fan, you can add some at this point, too (I omitted it from mine because of the threat of heartburn - the thought of drinking Tabasco is too intense for me).

I also added the juice of half a lemon and rubbed the spent lemon around the rim of the glass, dipping it in kosher salt. Add ice to the glasses to serve (leaving out the ice from the pitcher, or else it'll water it down). The garnishes are of course the fun part - I like to keep it simple by just adding a celery frond, but there is this great bar in the Mission in San Francisco that piles on the pickled green beans, caper berries, olives, lemon wedges, and fresh celery.

Happy 2012!