Passionate for Paella!

There is something to be said about the power of suggestion. The force was strong last night indeed! I was watching "Spain...On The Road Again" on PBS, a food and travel show with Claudia Bassols, Mario Batali, Mark Bittman, and Gwyneth Paltrow. In the series the four travel all around Spain sampling the best wines and foods the country has to offer. In last night's episode Mario and Gwyneth traveled to Valencia to experience their infamous paella. They had it cooked for them on an outdoor grill over wood from orange trees. As Mario and Gwyneth articulated on the smoky flavor, texture of the dish and how delicious the crispy bits from the bottom of the pan (the best part!) were my mouth was watering and I knew I had to make it for dinner tonight! Enjoy my version of paella!

Ingredients:
2 tbsp extra virgin olive oil
1 lb large shrimp (cleaned and deveined)
2 hot turkey sausages removed from their casings
1 yellow onion finely chopped
4-5 chopped garlic cloves
1 jar of diced or whole pimentos (dice them if they come whole)
1/2 cup chopped fresh grape tomatoes
1 tsp smoked paprika (add more if you want more smoky flavor)
1 tsp saffron
1 tsp salt
1 cup homemade lobster stock (or store bought fish stock)
1/2-1 cup chicken stock
2 cups rice (white, or I used basmati)

Shrimp marinade:
Juice of 1 lime
2 tbsp extra virgin olive oil
1 tbsp sweet paprika
1 tbsp onion powder
1 tbsp dried thyme
1 tsp cayenne pepper

Directions:
Add all the shrimp marinade ingredients together and let shrimp sit in it while you prepare the other ingredients (about ten minutes)
Put 2 tbsp oil in large pan/paella pan over medium high heat. Add marinated shrimp once pan is heated, cook shrimp 2-3 minutes per side, remove from pan and set aside for later. Add diced onion and cook for about 5 minutes, add garlic and turkey sausage and brown sausage. Next add tomatoes and pimentos for about 3 minutes. Add salt, saffron, smoked paprika and cook for another 5 minutes. Next add the lobster/fish stock, bring to a boil and cook for 5 minutes, add the rice and stir well to distibute it all evenly. Cook without stirring for 10 minutes. Reintroduce shrimp to the paella, stirring in, add more salt if so needed and more smoked paprika if you desire if you so desire (to replicate the outdoor grilled flavor) Add 1/2- 1 cup chicken stock now depending on how dry the paella is. Now cook again without stirring for 10-15 minutes more or until all the liquid is almost completely absorbed and you hear the pan make a crackling noise (it's a good thing!) Remove from heat and let it rest before serving.
Tip: When serving give everyone a few bits of the bottom of the pan goodness!

Wine Pairing Suggestion:
2003 Rincon del Baron Double Blanc
A Mexican wine that my friend Robin Mackenzie gave me, it's crisp with a hint of sweetness that was perfect with the heat from the paella spices

Pinot Meunier, The Unsung Hero in Champagne

Pinot Meunier, a mutation of Pinot Noir, is to many an unknown grape varietal. However, for Champagne making it is almost essential. I say almost because as a general rule the grapes used in making Champagne are the white Chardonnay grape and the dark red Pinot Noir and Pinot Meunier grapes. Chardonnay and Pinot Noir are known as noble varieties and are often more emphasized than the Pinot Meunier in Champagne making. In Champagne Pinot Meunier contributes a certain body and richness, yet until recently many makers denied any of it in their blends. Some say it is because of it's lack of aging potential and others say it lacks the elegance of the other two grapes. Interestingly enough though it is the most widely planted grape in the esteemed Champagne region at 35-40%. Pinot Meunier grows better in the cold Northern climate of Champagne than Chardonnay or Pinot Noir.

You will rarely see Pinot Meunier as a single varietal still red wine. I was fortunate however to discover Domaine Chandon (known for their sparkling wine) produces one. It has become one of my favorite wines. I like it because of it's smooth sophistication, flavors of cherries and rhubarb. My most recent food pairing with Pinot Meunier was with my Slow Cooker Maple PumpkinTurkey (see last post for recipe). It would also pair well with duck or pork.

I really do believe that this grape is misunderstood and hope it gets the respect it deserves some day.

Slow Cooker Maple Pumpkin Turkey Breast

For Christmas Eve this year I wanted to do something special for dinner, but being that it was only Conrad and I it did not make sense to make an entire turkey. I wanted something fairly simple. I decided to get a turkey breast and try it in our slow cooker (crock pot). This freed up the oven so I could also be working on desserts and food for Christmas Day! Next decision was how would I season it? I decided on using one of my favorite flavors...pumpkin! It came out delicious and so juicy! The flavors were pleasantly complex with the onions, salt and pepper reining in the sweetness of the pumpkin and maple. Another great variation for fall would be to use apple butter instead of pumpkin and throw in some granny smith apples cut up and tossed with the sweet potatoes!

Slow Cooker Maple Pumpkin Turkey Breast:
Ingredients:
1.75-2lb boneless turkey breast
1 sweet onion sliced
1/4 cup pure real maple syrup
1/4 cup pumpkin butter
1/4 tsp ground cinnamon
1/2 tsp salt
1/8 tsp white pepper
2 sweet potatoes peeled and chopped into chunks
4-5 Fresh sage leaves

Directions:
Take sliced onions and sweet potato chunks and toss them together in the slow cooker. In a bowl mix the maple syrup, pumpkin butter, cinnamon, 1/2 tsp salt and 1/8 tsp white pepper. Put the turkey breast on top of the sweet potatoes and onions. Pour the sauce all over the turkey. With your hands take some of the sauce and work it under the skin of your turkey as well as the fresh sage leaves (see sage in the turkey slices in picture!) Cover the slow cooker and set it for 4 hours on high. Over the course of the turkey's cooking time be sure to baste 3 or four times..mostly towards the end, over both the turkey and the sweet potatoes. Your bird will be done when it's internal temperature reads 165. Remove everything from the slow cooker onto a platter and cover to rest for 10-15 minutes, and then enjoy!

For the wine pairing I would suggest
Domaine Chandon's Pinot Menuier
(check my next post for more on this grape varietal, essential for most Champagne making)

Healthy Holiday Dip

The Holidays are here in full effect and so are all the parties, but the big question is
"What should I bring??" I have found the perfect delicious and festive dip to wow your guests, or guests at any parties you will be attending. I found this recipe while attending a healthy cooking class at the University of California San Diego. I adjusted it a little and decreased the amount of heat, but if you like it hot, just add more jalapeno! It is a Cranberry Salsa Dip with non fat or low fat cream cheese. The colors are ideal for the season with the lovely red of the cranberries and the crisp green from the cilantro and jalapeno!

Ingredients:
3 cups fresh or frozen (defrosted) cranberries
4 green onions minced
1/4 jalapeno minced with seeds removed
1/2 cup sugar
1/4 cup fresh cilantro minced
2 tbsp fresh ginger, finely grated
2 tbsp fresh lemon juice
1 8oz package of fat free/low fat cream cheese
*Reserve a few fresh cranberries and sprigs of cilantro for garnish

Place your cranberries in your food processor and pulse into finely chopped, but not mushy. Transfer to a bowl. Stir in your green onions, jalapenos, sugar, cilantro, ginger, and lemon juice. Cover and refrigerate for at least four hours to let the flavors mingle. (If you taste the dip immediately the flavor is too sharp..with time it mellows and sweetens!)
Although the salsa is delicious alone, to arrange it with the cream cheese place the block on a pretty plate and pour the salsa over the cheese. Add cranberries and cilantro sprigs for garnish and serve with whole wheat crackers or mini toasts.

Other serving ideas are to prepare the bites ahead of time for guests. Spread 1/2 teaspoon of cream cheese on each cracker and top with 1 teaspoon salsa. If you will be bringing this to a party get a holiday mini loaf dish (Michaels has them for $1!) , spread the cream cheese on the bottom and pour over the salsa and the mini loaf dish makes a festive hostess gift!

Paris Street Food

It's been awhile since I posted but with good reason, I was busy getting married and on my honeymoon! Now that we are back I have many pictures and food and wine fairy tales from our travels to share!

Since I was a little girl my dream had always been to go to Paris so when we began planning our honeymoon and Paris was going to be in my future I was so ecstatic!! I dreamed of eating a crepe freshly made along the streets of Paris while strolling into all the beautifully decorated shops and markets! One of my favorite streets (pictured here with me enjoying my first Parisian crepe) was Rue Mouffetard. The crepe I got was heavenly! It was so simple too! It was a "crepe de framboise" ( raspberry crepe) made right on the street in front of me and filled with scoopfuls of Bonne Maman Raspberry Jam. This is my new favorite brand of jam that was everywhere in France. It was so fresh, tasting like the raspberries were just plucked and now melting into my warm crepe! In honor of this delicious street food snack I have come up with my own recipe that is pretty close posted below:

Ingredients:
1 1/2 cups flour
2 cups skim milk
2 eggs (lightly beaten)
1 1/2 tbsp light oil
1 tbsp sugar
Pinch of salt
Directions:
Pour the milk into the flour, add oil, eggs, and sugar. Stir. Let the batter rest for 1 hour to help ensure best texture. The batter must be thin and fluid so you might need to add more milk. Oil a frying pan, pour in a small amount of batter and spread aruond the bottom of the pan. Let it cook for about 1 minute, flip, cook the other side. Once removed from pan fill with Bonne Maman Raspberry Jam, fold and close your eyes and imagine you are in Paris!