Lunch Box: Paella – From Start to Finish

Lunch Box: Paella - From Start to Finish

1 T Santo Domingo Pimenton de la Vera* (sweet paprika)

2 tsp dried oregano

Kosher salt and freshly ground pepper

1 (3-#) frying chicken, cut into 10 pieces

1/4 C extra-virgin olive oil

2 Spanish chorizo sausages, thickly sliced*

Kosher salt and freshly ground pepper

1 Spanish onion, diced

4 garlic cloves, crushed

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

1 (15-oz) can whole tomatoes, drained and hand-crushed

4 C Santo Tomas Arroz Bomba rice* (paella rice)

6 C water, warm

Generous pinch saffron threads

1 # jumbo shrimp, peeled and de-veined

1/2 C sweet peas, frozen and thawed

Lemon wedges, for serving

Special equipment:

Large paella pan or wide shallow skillet*

Combine paprika, oregano, salt + pepper in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

 Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

            In the same pan, make a sofrito by sauteing the onions, garlic and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5-8 minutes of cooking, add the shrimp, tucking them into the rice. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom (this is called socarrat!), then it’s perfect.

            Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Lunch Box: Summer Salads

Ingredients:

· 1 C vegetable or chicken stock
· 1 C brown and/or wild rice mixture
· 1 C dry French green lentils
· 1/4 C Leblanc Almond Oil*
· 1/4 C BR Cohn Extra Virgin Olive Oil*
· 1/4 C BR Cohn Raspberry Vinegar*
· 2 garlic cloves, minced and mashed
· 3/4 C finely diced red onion
· 1 C dried cranberries
· 1 C chopped almonds, toasted
· Salt and Pepper to taste

Method

· Combine 1 cup water and the stock in a saucepan over high heat and bring to a boil. Add the rice, cover and simmer over medium heat until all the liquid has been absorbed, about 30 minutes.

· Meanwhile, place lentils in a saucepan over medium heat and cover with 11/4 cups water. Simmer until just tender, about 15 minutes. Drain and let cool. In a large salad bowl, combine the cooked rice and lentils.

· Prepare a vinaigrette by whisking together the walnut oil olive oil, vinegar and garlic in a small bowl. Pour the dressing over the lentils and rice. Add the red onion, dried cranberries and slivered almonds. Season with salt and pepper as desired.  Serve warm or at room temperature.

* These products are available for purchase at Datz.

Have some fun while you eat lunch and learn how to cook something new! Sign up for a Lunch Box lesson this week. You can find registration information on our website at www.datzdeli.com.

From Lunch Box Monday July 26: Homage to Jacques Pepin

Ingredients

• 1/3 C Lucero Mission Extra Virgin Olive oil*
• 3 T fresh lemon juice
• 2 tsp kosher salt
• 1 tsp Les Moulins Mahjoub Harissa*
• 1/2 tsp freshly ground pepper
• One 5-# seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
• 1/2 # feta cheese, crumbled (2 cups)
• 1 1/4 C pitted kalamata olives, coarsely chopped
• 1 small red onion, cut into slivers
• 1 C mint, coarsely chopped

Method

• In a large bowl, whisk the oil, lemon juice, salt, harissa and pepper.
• Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.

* These products are available at Datz

Cook’s Note: For a fun serving suggestion, reserve the scooped out watermelon rind and use as a bowl for the salad. Great for picnics!

Be sure to sign up for one of our weekday Lunch Box lessons. You can find more information and register on www.datzdeli.com.

by Chef Nikki Bowen

Basic Crepes

Ingredients

· 1 cup all-purpose flour

· Pinch kosher salt

· 2 eggs

· 1/2 cup milk

· 1/2 cup club soda

· 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes

Batter:

· In a mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients, except the melted butter, into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.

*Tip: Crepe batter can be made up to 2 days in advance, covered and refrigerated.

Crepes:

· Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan.

· Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.

· When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.

Semolina Crepes

Ingredients

· 3 cups warm water

· 2 teaspoons baking powder

· 1 3/4 cups fine semolina (sometimes called extra-fancy durum flour)

· 1/3 cup AP flour

· 2 teaspoons active dry yeast

· 1 teaspoon sugar

· 1 teaspoon salt

· Vegetable oil, for cooking

· 1/3 cup honey, warmed

· 6 tablespoons unsalted butter, melted

Method

· In a bowl, combine 1/4 cup warm water with baking powder. In food processor, combine semolina with flour, yeast, sugar, and remaining warm water. Process for 30 seconds, until smooth. Add the salt and baking powder mixture and process for 30 seconds longer. Pour the batter into a large bowl, cover with a kitchen towel and let rise at room temperature until doubled in bulk, about 1 hour.

· Heat a 10-inch nonstick skillet and coat it with a thin layer of vegetable oil. In a small bowl, blend the honey with the butter. Whisk the batter until creamy. Ladle 1/3 cup of the batter into the skillet, tilting the skillet to distribute it evenly. Cook the crepe over moderate heat until bubbles appear all over the surface and the bottom is pale golden, about 2 minutes. Shake the skillet to loosen the creoe, then slide the crepe onto a plate.

· Drizzle with the honey butter and serve right away. Repeat with more oil and remaining batter and honey butter.

by Chef Nikki Bowen

Crepes Suzette (Sweet Crepes)

Ingredients

· 2 large eggs

· 3/4 cup milk

· 1/2 cup water

· 1 cup flour

· 3 tablespoons melted butter

· 2 1/2 tablespoons sugar

· 1 teaspoon vanilla extract

· 2 tablespoons of your favorite liqueur

· Butter, for coating the pan

Method

· In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

· Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Sauce

Ingredients

· 1/2 pound butter, softened

· 4 tablespoons sugar

· 4 ounces of your favorite liquor

· 4 scoops of vanilla ice cream

Method

· Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.

Manicotti Crepes

Ingredients

· Extra-virgin olive oil

· 1 large onion, cut into 1/2-inch dice

· Kosher salt

· Pinch crushed red pepper flakes

· 3 cloves garlic, smashed and finely chopped

· 1 pound bulk fennel pork sausage

· 1 pound baby spinach, washed and cut into 1-inch lengths

· 2 cups ricotta cheese

· 1 1/2 cups grated Parmigiano-Reggiano, plus extra for serving

· 2 eggs

· Bechamel Sauce, recipe follows

· 1/2 recipe Basic Tomato Sauce, recipe follows

· 1 recipe Basic Crepes, recipe follows

Directions
Filling:

· Coat a large saute pan with olive oil, add the onions and put the pan over medium heat. Season the onions with salt, to taste, and add a pinch of crushed red pepper flakes. Saute until the onions are translucent and very aromatic, about 7 to 8 minutes. Stir in the garlic and saute for 3 to 4 more minutes. Add the pork sausage and cook until nicely browned. Stir in the spinach, season with salt, to taste, and saute until the spinach is wilted, about 2 to 3 minutes. Remove from the heat and let cool. In a large bowl, add the ricotta, 1 cup of grated Parmigiano, the eggs and 1 cup of bechamel and stir to incorporate. Mix in the cooled sausage mixture into the ricotta mixture. Taste and adjust seasoning, if needed.

To assemble the manicotti:

· Preheat the oven to 350 degrees F.

· Prepare the baking dish by evenly schmearing 1 cup of bechamel sauce in the bottom of a 9 by 13-inch baking dish.

· Put 2 heaping tablespoons of the filling on a crepe just below the halfway mark. Form the filling into an even log and then roll up the crepe to enclose the filling. Repeat with the remaining filling and crepes. Arrange the crepes in the baking dish, snuggling the crepes together until the dish is filled. Spoon the tomato sauce over the top of the crepes and spread the bechamel in a wide swath down the middle. Sprinkle with the remaining 1/2 cup of Parmigiano and cover with foil. Bake in the preheated oven until heated through, about 30 minutes. Remove the foil and bake until the top starts to brown a little, about 5 to 10 minutes.

· Remove from the oven and serve topped with a little extra cheese.

Bechamel Sauce:

Ingredients

· 3 tablespoons butter

· 1/2 small white onion, cut into 1/2-inch dice

· Kosher salt

· 3 heaping tablespoons all-purpose flour

· 1 quart milk

· Pinch grated nutmeg

· 1 bay leaf

· 1/2 cup grated Parmigiano-Reggiano

Method

· Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the milk until incorporated. Add the bay leaf and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue.

· Once the sauce has come to a boil and has thickened, remove it from the heat. Discard the bay leaf. Stir in the grated Parmigiano, taste and adjust seasoning, if needed.

· Use right away or refrigerate, covered, until ready to assemble dish.

Marinara Sauce:

Ingredients

· 1/4 cup extra-virgin olive oil

· 1/4 pound diced pancetta

· 2 large Spanish onions, cut into 1/4-inch dice

· Kosher salt

· 4 large garlic cloves, smashed and chopped

· 4 (28-ounce cans) Italian plum San Marzano tomatoes, crushed

Method

· Coat a large sauce pot with olive oil and add the pancetta. Put the pot over medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, to taste, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.

· Add tomatoes to pot.  Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 1 to 3 hours (to your desired consistency and taste) stirring occasionally and tasting frequently.  

· Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days or it can be frozen.

by Chef Nikki Bowen

Fresh Basil Pesto Recipe

Ingredients

· 2 cups fresh basil leaves, packed
· 1/4 cup freshly grated Parmesan-Reggiano cheese
· 1/4 cup freshly grated Romano cheese
· 1/2 cup extra virgin olive oil
· 1/3 cup pine nuts
· 3 medium sized garlic cloves, minced
· Salt and freshly ground black pepper to taste

Method

· Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
· Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Asparagus Pesto with Pasta

Ingredients

· 1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
· 3 handfuls baby spinach leaves
· 2 cloves garlic, peeled
· 1 cup freshly grated Parmesan cheese, plus more for topping
· 1 cup pine nuts
· 1/4 cup extra-virgin olive oil, plus more for topping
· Juice of 1/2 lemon
· 1/2 teaspoon fine-grain sea salt
· 8 ounces of dried pasta

Method

· 1 Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.
· While the water is heating, place the pine nuts, in a single layer, on a sheet tray. Roast at 325 degrees until goldend brown – don’t burn them (when you smell them, they’re done)! Remove pine nuts from sheet tray and set aside. You will use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup to mix in whole.
· Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender. Drain under cool water to stop the cooking. Cut the tips off, and set aside, several of the asparagus (diagonal cut about an inch from the end) to use for garnish.
· Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, taste and adjust seasoning.
· Salt the pasta water well and cook the pasta until just before al dente. Drain most of the water, reserving about 1/4 cup pasta water in pot. Add pesto to the pot and allow to come to heat and “carry-over” cook to al dente.
· Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, asparagus tips reserved for garnish, and a light drizzle of olive oil.

Serves 4 to 6.

Spinach Pesto

Ingredients

· 2 cups lightly packed baby spinach leaves (about 2 ounces)
· 1/4 cup pine nuts, toasted
· 2 tablespoons fresh lemon juice
· 1 to 2 teaspoons grated lemon peel
· 1/3 cup plus 2 teaspoons olive oil
· Salt and freshly ground black pepper
· 1/3 cup freshly grated Parmesan

Method

· Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.