Paella-Style Rice with Ham and Shrimp

"Keep your face to the sunshine and you cannot see the shadows. It's what the sunflowers do." Helen Keller

An unexpected photo op today driving up north from the cities was this expansive field of sunflowers facing the sun. It was a showstopping moment. 

Paella-Style Rice with Ham and Shrimp
Cook's Notes: Paella is a Spanish saffron rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine with rice, sausage and vegetables. Ham stands in for sausage in this one skillet dinner inspired by traditional Spanish paella. The meal comes in under 400 calories. I used basmati rice but long grain white rice works too. It was a healthy dinner choice that was quite delicious perfect for a summer meal.  Recipe serves 3-4 and was adapted from Taste of Summer Midwest Living 2015.

Ingredients:

• 12 ounces frozen cooked large shrimp
• 1 tablespoon olive oil
• 1 cup coarsely chopped mini sweet peppers, orange and red
• ½ cup chopped onion
• ½ cup thickly sliced celery
• ¾ cup uncooked long grain white rice
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1/3 cup dry white wine
• 1 cup cubed cooked ham
• 1 cup sugar snap peas, trimmed and halved lengthwise
• ¼ teaspoon ground saffron or 1 teaspoon paprika
• 1 teaspoon dried parsley flakes
• Optional: garnish fresh parsley

Directions:

• Thaw shrimp, rinse and pat dry; set aside.
• Add oil to the skillet along with peppers, onions and celery. Cook over medium heat for 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add rice and garlic; cook and stir for 2 minutes. Remove skillet from the heat and carefully stir in the broth, wine and ham. Bring to boiling; reduce heat to low. Simmer, covered, for 15 minutes or until rice is tender and liquid is absorbed. Add more broth if rice is sticking to pan bottom.
• Add the snap peas; cook, uncovered, 2 minutes more. Stir in cooked shrimp, saffron or paprika and parsley. Cook 1 minute more. Remove from the heat and sprinkle with parsley before serving.

Footnotes: This photo below was taken in Spain when I was dining out the paella way. 
Paella's name comes from the paellera, the flat, round pan in which it is cooked.

Saffron is one of key ingredients in this dish though paprika can be substituted.

DID YOU KNOW Saffron is one of the most precious spices in the world, retailing for more than $500 an ounce. It is so expensive because its an extremely labor-intensive crop. Crocus sativa, or the saffron crocus, flowers in the fall. Each flower has three tiny, threadlike stigmas in the center. Saffron from Iran is considered the best in the world. To order or learn more about this spice go to www.saffron.com

I have been hoarding this tiny, tiny tin of Saffron for just the right recipes. It's weight at 1 gram was $7.95 at the co-op in 2015 with an expiration date of 2021. The color is a rusty red. You only need a few threads for each recipe so your saffron tin will last a long time. 

One Bowl Chocolate Cake with Ganache Icing

with this One Bowl Chocolate Cake with Ganache Icing 

Chocolate Cake with Ganache Icing
Cook's Notes: Imagine making a moist, chocolaty cake with a ganache topping and no mixer is needed. It's easy, tasty  and your day will rock with just one slice.
A sprinkle of toasted coconut and pecan bits on the top are just the piece de resistance! 
Recipe from recipecritic.com

Cake Ingredients:

• 1 cup all-purpose flour
• 6 tablespoons dark unsweetened cocoa powder e.g. Hersheys
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup granulated sugar
• ¼ teaspoon kosher salt
• ½ cup coffee, cooled
• ½ cup buttermilk
• ¼ cup vegetable oil
• 1 large egg
• 1 teaspoon pure vanilla extract

Chocolate Ganache Ingredients;

• 4 oz. heavy whipping cream ½ cup
• 4 oz. dark chocolate melting wafers or your preferred chocolate e.g. 1 bar Ghirardelli Bittersweet Chocolate

Cake Directions:

• Preheat the oven to 350°F.
• Spray a 8 inch round  cake pan with PAM. Set aside.
• In a large mixing bowl, whisk together coffee and buttermilk. Whisk in the vegetable oil, then egg and vanilla. Beat until thoroughly combined.
• Sift flour, cocoa powder, baking soda, baking powder into the liquid mixture. Add salt and sugar and whisk until a smooth batter forms.
• Transfer the cake batter into the prepared cake pan and bake for 28 minutes or until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
• Allow the cake to cool in the pan for 10 - 15 minutes before inverting it over and set it on a wire rack to cool completely.

Chocolate Ganache Directions:

• Microwave the cream in a heat proof vessel for 50 - 55 seconds, watching it during the last few seconds to ensure it doesn’t boil over.
• Add the chocolate in a small mixing bowl and pour the hot cream over it. Allow it to stand for a minute or two before whisking it until the chocolate melts completely and the mixture is smooth. Let the ganache cool completely and refrigerate for about 15 - 20 minutes until it thickens but still pourable.
• Place the cooled cake on a cake stand or plate and drizzle the ganache over the top of the cake, tap the cake stand or plate lightly on the table top to even out the top of the ganache. Serve right away or let the ganache thicken further in the fridge before serving.
  
  

Meet Minnesota Author Mike Lein

NAC 2020 AUTHOR VIRTUAL TOUR

Mike is known across the north country for his many published stories of cabin life with dogs, boats, relatives, friends, and other assorted shady characters. He calls himself a “semi-famous, award winning Minnesota Author”. He has published over 50 non-fiction pieces in magazines such as “The Minnesota Conservation Volunteer,” “The Lake Country Journal,” and “Cabin Life.” Many of these works take an off-beat, humorous look at life in the Northwoods. 

His first two books – "Firewood Happens" (2016 ) and "Down at the Dock" (2017) won back-to-back First Place Awards for Humor from the Midwest Independent Publishing Association. 

Synopsis: A series of short essays, humorous, knowledgeable stories for those who like to hunt, fish, or sit on a lakeshore.

Synopsis: "Down at the Dock" (2017)  More Stories of the good life in the Northwoods.

Synopsis: "The Crooked Lake Chronicles" (2019) Mostly true stories of Life Up North continues in this series with more lightly embellished tales of the things that happen, the people you meet, and the struggles with Mother Nature that occur when you step out and enjoy the simple life in the great outdoors.

Participant Northwoods Art and Book Festival 

Mike's books were published by Jack Pine Writers' Bloc and can be ordered through their website http://www.jackpinewriters.com/ or Amazon.

Strawberry Mousse

Jazz up you Sunday supper with a little bit of fancy 

Strawberry Mousse Parfait
Cooking Tip: Chill beaters before using, wash and dry strawberries.
Ingredients:

• 1 quart strawberries (about 2-1/2 cups)
• 1 tablespoon granulated sugar
• 1 tablespoon Grand Marnier (a French orange-flavored liqueur)
• 1/2 envelope unflavored gelatin
• 1 cup cold whipping cream
• 1-1/2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract

Directions:

• Slice the strawberries into 1/4"-thick pieces, placing them in a medium bowl as you work.
• Add the granulated sugar and Grand Marnier. Using a large rubber spatula, stir to thoroughly combine. Set aside, allowing the strawberries to macerate, for 15 minutes, stirring with the spatula 3-4 times during this time.
• Using a slotted spoon, transfer the strawberries to the work bowl of food processor fitted with steel blade, leaving all juices remaining in bottom of bowl. There will be about 1/4 cup. If you don't have 1/4 cup, add water to total 1/4 cup.
• Sprinkle the gelatin evenly over the 1/4 cup and set aside to "bloom" for 5-10 minutes. Do not stir.
• While gelatin is blooming, process the strawberries to a puree, starting with 15-20 rapid on and off pulses, then turning the motor on for 45-60 seconds. Transfer the berry puree to a medium bowl.
• Place the gelatin, which is now very thick, in the microwave. Melt it, without allowing it to simmer or boil, 12 seconds.
• Add the gelatin to the strawberry puree and stir thoroughly. Set aside for 15-20 minutes.
• Place the whipping cream, confectioner's sugar and vanilla extract into a chilled stainless steel bowl.
• Over high speed of hand-held electric mixer, beat until stiff peaks form, scraping down the sides of the bowl constantly, about 3 minutes. 
• Using a large rubber spatula, working quickly but gently, begin folding the strawberry puree into the whipped cream, in four increments, folding well, but not necessarily thoroughly after each addition. When all puree has been added, now is the time to fold until mixture is uniform in color.
• Gently spoon and evenly divide mousse between 6 small wine glasses, 4 8-ounce parfait glasses, stemmed wine glasses or your favorite 1-cup dessert bowls or ramekins.
• Refrigerate 3-4 hours or overnight prior to serving chilled. At serving time garnish each portion with a dollop of freshly-whipped cream and a whole strawberry or a festive strawberry fan.
  

Now this is what I call a little more than a bit fancy. My neighbor, a master baker, created this cake to help celebrate my birthday. It even came decorated with fresh flowers from her yard.  Won't you agree it's a very professional looking creation!  

Another neighbor spent a bit of time harvesting these wild raspberries from her yard. It's a  time consumming effort as she had to put on suitable attire to tramp through grasses, weeds and thistles to pick them. What a treat as these small raspberries have a sweet delicious taste. They were the perfect garnish for a strawberry mousse parfait and the perfect birthday gift. 

Happy National Wine and Cheese Day

National Wine and Cheese Day July 25th

Add some humor to the day celebrating National Wine and Cheese Day and a few tomato appetizers.

Tomato and Mozzarella Caprese Skewers

Recipe from Taste of Home makes 12 kabobs

Cook's notes:

These appetizers can be made up early in the day before serving and stored in refrigerator. The basil does wilt a little, but they still look fine. As far as the mozzarella goes, I chose the ciliegine, or cherry-sized, mozzarella balls. Depending on the brand available at your grocery store, you may find slightly larger sizes, or smaller, such as the perline variety. Personally I liked using mozzarella balls that are about the same size as the grape tomato, so I tried to match them up in size.

Ingredients:

• Grape or cherry tomatoes
• Cherry-size fresh mozzarella cheese balls
• Fresh basil leaves
• Drizzle of olive oil 
• Drizzle of high quality dark balsamic vinegar or chocolate balsamic  
• Skewers

Directions:

• On each wooden skewer, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate.
• In a small bowl, whisk the oil and vinegar; drizzle over kebobs just before serving.

Another serving idea when a mini bite will do

I found these mini cups at Michaels perfect for a small bite. I used a toothpick for each one and threaded on one mozerrella ball, a basil leaf and a grape tomato. Right before servving added a small drizzle of chocolate balsamic to the cup. Dark balsamic (good quality) can be used too. I put two mini appetizers in each cup. 

Pesto Tomato Cheese Tarts
Recipe from Taste of Home makes 15 appetizers
Ingredients:

• 2/3 cup diced tomatoes, patted dry on a paper towel
• 1/3 cup mayonnaise
• 1/3 cup grated mozzarella cheese
• 5 tablespoon freshly grated Parmesan cheese
• 2 teaspoon prepared pesto
• 1/8 teaspoon pepper
• 1 package (1.9 oz.) frozen miniature phyllo tart shells

Directions:

• In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper.
• Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet.
• Bake at 350° for 8-12 minutes or until lightly browned. Yield: 15 appetizers.

If life deals you lemons, make lemonade,

If it deals you tomatoes, make Bloody Marys.
Anonymous

National Wine and Cheese Day Alert

Rejoice National Wine and Cheese Day is but only 1 day away. It's the perfect occasion to host a small group of 10 or less who can easily adhere to socially distancing guidelines but still want to enjoy a glass of wine with some yummy cheese pairings. Be creative with your charcuterie board.

Cabernet and Aged Gouda
Gouda has a nutty flavor so perfect with a bold glass of cabernet.

Rose and Feta 
The crisp flavors of a Rose pairs well with tangy flavors of feta cheese. Prepare the feta with olive oil and herbs, serve with fresh warm bread. 

Chardonnay and Cheddar
The dryness of Chardonnay with its apple and pear notes will enhance the flavor of mild cheddar.

Pinot Noir and Brie 
Brie needs a wine that will go with its distinct nutty flavor. It's a match made in heaven with Brie cheese.

Pinot Grigio and Mozzarella 
Pinot Grigio is a light bodied wine with refreshing pear and melon flavors. A soft mild cheese like mozzarella will help enhance its earthy mineral flavors. 

Sauvignon Blanc and Goat Cheese
Sauvignon Blanc is light bodied wine, dry full of citrus and grassy notes.  It pairs well with the tangy flavor of goat cheese.

Prosecco and Parmesan Cheese
This pairing was made for each other. Both come from Italy and the bubbles in Prosecco cut through the saltiness of Parmesan making it a tasty combination.

Vintage Port and Bleu Cheese
Port is full bodied and sweet with tannins, It needs a powerful cheese to stand up to its strong taste and crumbly bleu cheese makes the perfect pairing.     

All Things Tomato Part One

This year I went again with four potted tomato plants. With a string of warm weather days and lots of rain, the plants are thriving.  

Each day more and more cherry tomatoes ripen but the larger ones seem a bit slower. I have no shortage of tomato recipes that work great as a side for grilled entrees. So let's get the party with...  

Tomato Cucumber Herb Salad with Balsamic Vinaigrette is the perfect salad using the bounty of summer tomatoes, cucumbers and herbs. Recipe serves 2-4. Drizzle vinaigrette on salad just to moisten ingredients.
Ingredients:

• 5 large ripe tomatoes cut in chunks or 4 cups cherry tomatoes, halved  
• 1 whole large English cucumber, sliced in half lengthwise and sliced
• 1 cup red onion, diced
• Mixed fresh herbs chopped: parsley, basil and oregano to equal 1/4 cup
• 2 TB. traditional Dark Balsamic Vinegar, Fig Balsamic, Pomegranate Quince or Oregano Balsamic
• 1/2 teaspoon honey
• 1/2 teaspoon mustard
• 1/4 cup Extra Virgin Olive Oil, Tuscan Herb or Lemon Olive Oil
• 1/4 cup Feta crumbles or 1/3 cup herbed mozzarella balls (pearls) found in deli  
• Sea Salt and Pepper to taste

Directions:

• In a large bowl combine tomatoes, cucumbers, red onions and herbs. 
• In a screw top jar or blender mix balsamic vinegar, mustard, honey and olive oil.
• Season with sea salt and pepper to taste.
• Drizzle balsamic vinaigrette over the tomato cucumber mixture.
• Refrigerate salad for a minimum of an hour or up to 4 hours for best flavor.
• Add feta crumbles or herbed mozzarella balls right before serving.
  

Muffin Pan Tomato Appetizer

A new twist on the classic summer pie starts with puff pastry sheets and multi colored cherry tomatoes. It's an easy appetizer or serve as a main meal paired with soup or chili. Another twist added is a sprinkle of Everything Bagel Seasoning (either homemade or a Trader Joes  product)
Recipes makes 18 appetizers.

Ingredients:

• 1 (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed
• 1/2 cup mayonnaise or Miracle Whip
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 10 oz. sharp Cheddar cheese, finely shredded (2 1/2 cups)
• 11 oz. multicolored cherry tomatoes (about 3 cups), halved
• 2 tablespoons torn fresh basil
• Parmesan cheese
• Everything Seasoning 

Directions:

• Preheat oven to 400 degrees and put 2 large pieces of wax paper on counter. Gently unfold both pastry sheets place on wax paper.  Spread 1/4 cup mayonnaise on each pastry sheet; sprinkle each with salt and pepper.
• Cut each pastry sheet into 9 (3-inch) squares using a pizza cutter. Gently press squares into 2 lightly greased muffin pans. Divide cheese and tomatoes among tarts. Sprinkle with Parmesan cheese and Everything Basil Seasoning.
• Bake until pastry is golden brown, about 18- 20 minutes. Let pastry cool in pans on a wire rack 5 minutes. Top with torn fresh basil. Serve immediately.

Espresso to Go

Espresso is a concentrated form of coffee served in small, strong shots and is the base for many coffee drinks. It's origin is Italy. 

If you're not familiar with espresso powder (or instant espresso), it's actually super concentrated coffee granules that quickly dissolve in liquid. So it's not just ground coffee beans: a common misconception. 

Many bakers keep espresso powder in stock as seriously as they do most spices. It amps up the rich, chocolate flavor of many desserts including cakes, brownies and cookies. You can use just a little (less than a teaspoon) to draw out the natural flavors of chocolate desserts or you can go heavier (more than a teaspoon) to achieve a coffee or mocha flavor. You can also whisk granules (about 1 tsp.) into vinaigrettes, meat marinades, stews, chili and favorite brownie batters.  Stir until crystals are dissolved for a subtle boost. 

You should not substitute brewed espresso for instant espresso powder in baking unless recipe calls for it as the added liquid will affect the recipe.

Anything with chocolate and espresso flavor gets my vote. So when I spied these new chips at the store from Nestles I knew what my next cookie recipe world be. 

It was recommended on package to use equal parts of espresso and semi-sweet chips so I followed that suggestion. The cookie recipe on back of this wrapper was different than my standard Nestle chocolate chip so I used my old stand-by recipe and one I have memorized...
2-1/4 cups flour, 3/4 cup brown sugar, 2 large eggs 3/4 cup white sugar, 1 teaspoon vanilla, 2 sticks of butter, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2 cups chips and 1 cup chopped walnuts. Chill dough and bake at 375 for 10-11 minutes. 
Postscript: Using half espresso and half semi-sweet chips in this cookis recipe were a winning combination for me.

In case you are wondering the coffee cup reads I shall eat chocolate drink coffee and sing silly songs

Looking for some creative ways to use espresso powder? Try some of these previously posted tried and true recipes from Ever Ready.

Classic Chocolate Mousse
https://sockfairies.blogspot.com/2014/12/celebrate-jane-austin-with-decadent.html

Mexican Brownies
https://sockfairies.blogspot.com/2018/02/super-bowl-2018.html

Snowball Crinkle Cookies

https://sockfairies.blogspot.com/2019/12/and-let-holiday-baking-begin.html

Autumn Beef Stew
https://sockfairies.blogspot.com/2018/10/autumn-beef-stew-slow-cooker-style.html

Chili Tortellini
https://sockfairies.blogspot.com/2018/10/national-pasta-day.html

Capturing an early evening tranquil lakescape