28 Feb 2012 5 Comments
27 Feb 2012 7 Comments
26 Feb 2012 4 Comments
Sunlight first thing in the morning makes for perfectly backlit photos of our critters. I took my camera out this morning because I kicked myself for not having it yesterday. I sat down after chores to rest in a pile of hay next to our feeder and found myself with two baby goats in my lap (one asleep), a goat nibbling at my jacket collar and our cow licking my boots. I felt like Snow White in the forest.
25 Feb 2012 5 Comments
24 Feb 2012 2 Comments
23 Feb 2012 2 Comments
I made paella last weekend and thought I’d post my recipe. My family loves it so now they know where to find the recipe when they need it. I make everything but the chicken and rice ahead of time then gently warm everything in the microwave and assemble it right before serving.
The first thing I make is lemon garlic mixture that will flavor the rice when it’s done. In my mini chopper, I whirl together:
The zest of a lemon
1/2 cup lemon juice
1/2 cup olive oil
12 garlic cloves
salt & pepper
This goes into tupperware and waits in the fridge for assembly.
Then I saute the sausage. I used a fresh chorizo and a fresh andouille sausage removed from their casings, crumbled and browned and smoked andouille sausage links sliced and browned.
Red and yellow peppers were sliced, seeded, splashed with red wine vinegar and olive oil then roasted for 45 minutes at 350 degrees. Once they’re cool enough to handle, I peel the skin off.
Then comes the seafood. Sea scallops patted dry and sauteed in a little olive oil just 2 minutes per side. Then shrimp were peeled, deveined and sauteed in a little olive oil. They just take a minute or two per side.
To do the chicken thighs, brown both sides in a little olive oil and butter. Put them skin side up on a baking pan, season with salt and pepper then put them in the oven at 450 degrees for 30-40 minutes depending on how big they are. They come out crispy and delicious.
Here’s what goes into the rice:
3 cups of long grain rice sauteed in a little butter
6 cups of chicken stock
A pinch of saffron
salt and pepper to taste
Bring to a boil then simmer for 15 minutes, toss 1 cup of frozen peas in during the last 3 minutes of cooking.
Assemble everything and enjoy!