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Xmas paella (and other cooking)
Dec. 24th, 2010 12:32 pmOK, it's really more Spring Vegetable Paella but I made it for my Spanish class end-of-semester potluck and today I felt like making another batch. I won't forget the artichokes this time.
It's basically this Epicurious recipe except ditch the baby carrots, turnips, potatoes, asparagus and garbanzo beans and instead add 1/2 bag of frozen peas & carrots, 1-2 sticks celery, 1 bell pepper, and a can of artichoke hearts. Add the pepper & celery in the initial sauté step and add the artichoke and peas & carrots with the fennel bulb. Also I don't have fresh parsley so I just used about 2 Tbsp dried parsley and it's fine.
Warning: check the roasting fennel after 30 minutes! I don't know what kind of giant chunks they were cutting it into but mine always falls apart anyway (it has layers like an onion). And the small pieces will burn if you leave them in too long.
Also last time I made it, it was a little bland so I added a sprinkle each of white pepper and coriander this time. The broth tastes good! We'll see how it turns out. A little more pepper came out than I wanted but it's fine. I was thinking of bringing some to my parents' place tomorrow but I won't if it turns out spicy; my mum can't stand spicy food. Like even a tiny bit spicy.
Apart from that, I still need to make my sugar nutty crescent cookies if I feel like it. I have nuts left over from the cherry & nut roll-up cookies. Except I also need walnuts, I don't know if I have any of those. Aw, if not then these will just be pecan crescent cookies instead.
I didn't get around to making gingerbread cookies yesterday either. The recipe specifically says not to use blackstrap molasses (dammit, how many s's does it have?! oh, it's an e there not an a) and that's the only kind I have. I didn't know there were other kinds! I think I'll just use it anyway.
ETA: I was thinking, I never put a picture in my food posts because I always eat the food before it occurs to me to take a picture but this time I remembered!
See? It's totally Christmassy. Look at that thing behind it!
Also: yep, it's good but a touch too much white pepper. I'll be more careful sprinkling it from the jar next time.
It's basically this Epicurious recipe except ditch the baby carrots, turnips, potatoes, asparagus and garbanzo beans and instead add 1/2 bag of frozen peas & carrots, 1-2 sticks celery, 1 bell pepper, and a can of artichoke hearts. Add the pepper & celery in the initial sauté step and add the artichoke and peas & carrots with the fennel bulb. Also I don't have fresh parsley so I just used about 2 Tbsp dried parsley and it's fine.
Warning: check the roasting fennel after 30 minutes! I don't know what kind of giant chunks they were cutting it into but mine always falls apart anyway (it has layers like an onion). And the small pieces will burn if you leave them in too long.
Also last time I made it, it was a little bland so I added a sprinkle each of white pepper and coriander this time. The broth tastes good! We'll see how it turns out. A little more pepper came out than I wanted but it's fine. I was thinking of bringing some to my parents' place tomorrow but I won't if it turns out spicy; my mum can't stand spicy food. Like even a tiny bit spicy.
Apart from that, I still need to make my sugar nutty crescent cookies if I feel like it. I have nuts left over from the cherry & nut roll-up cookies. Except I also need walnuts, I don't know if I have any of those. Aw, if not then these will just be pecan crescent cookies instead.
I didn't get around to making gingerbread cookies yesterday either. The recipe specifically says not to use blackstrap molasses (dammit, how many s's does it have?! oh, it's an e there not an a) and that's the only kind I have. I didn't know there were other kinds! I think I'll just use it anyway.
ETA: I was thinking, I never put a picture in my food posts because I always eat the food before it occurs to me to take a picture but this time I remembered!
See? It's totally Christmassy. Look at that thing behind it!
Also: yep, it's good but a touch too much white pepper. I'll be more careful sprinkling it from the jar next time.
