Wine:
Rivola Sardon De Duero 2005
Tilia Sauvignon 2007
Vranac Pro Corde 2004
We went to The Cheese Store of Silverlake, and I noticed that Chris’s brother in Rhode Island had sent him some Chorizo. The sausage is hand made and very smoky. I bought a 10 inch piece and thought that we would have it for snacks or an appetizer. Cathy suggested we use it in making a Paella. There is a recipe in Moro The Cookbook by Sam and Sam Clark. Moro is great restaurant in London that we like. It is a Spanish / Moroccan Restaurant, our kind of food!
I had been thinking about cauliflower and Cathy remembered a delicious French Cauliflower Soup we have previously made. It is from Chez Panisse Vegetables by Alice Waters. The recipe is very straight forward and easy to make.
It was a great dinner for a cold winter night, and re-heats very easy!
Paella de cerdo con chorizo y espinaca
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RICE WITH PORK, CHORIZO AND SPINACH
Moro The Cookbook – Sam & Sam Clark
This rice is very Spanish in taste. A complex and comforting dish\
Serves 6 as a starter, 4 as a main course
7 tablespoons olive oil
3/4 lb pork fillet (or more), halved lengthways, then sliced across roughly into ¼ inch strips
¼ lb mild cooking chorizo, cut into little pieces
2 large Spanish onions, finely chopped
1 large green pepper, halved, seeded and finely chopped
4 garlic cloves, finely chopped
½ lb calasparra (paella) rice
1 teaspoon sweet smoked Spanish paprika
.2 noras pepaers
2 cups hot Chicken Stock or water
1 lb spinach, washed and drained
1 lemon, in wedges
sea salt and black pepper
In a paella pan or frying pan, heat the olive oil over a high heat, then stir-fry the pork for a few seconds so it is still a little undercooked. Season with salt and pepper. Remove from the pan with a slotted spoon and put to one side. Turn down the heat to a low to medium temperature and fry the chorizo for a minute. Add the onion and green pepper and cook for 20
minutes, stirring occasionally. Add the garlic to the onion and cook for a further 5-10 minutes. At this point the mixture (sofrito) should have caramelized and taste sweet. Stir the rice into the pan to coat in the flavour-some mixture for a minute. (Up to this point everything can be cooked in advance. The next stage requires about 20 minutes more cooking time.)
Now season with salt and a little pepper, this is the time to season the rice perfectly. Add your paprika and noras peppers, drained of their water, followed by the hot stock, and simmer for 15 minutes or until there is just a thin layer of liquid around the rice.
Meanwhile in a large saucepan or wok, briefly wilt the spinach with a little salt, either by braising or steaming, and put to one side with the pork fillet. Evenly scatter the pork over the rice followed by the spinach. With the back of a spoon gently push the pork and spinach partially into the oily liquid that remains at the bottom of the pan. Cover the paella tightly with foil and let it sit for 3-5 minutes. Serve with lemon and a tomato salad.
French Cream of Cauliflower Soup
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Alice Waters
Chez Panisse Vegetables
1 large Cauliflower (2 – 3 pounds)
1 onion
2 tablespoons unsalted butter
4 tablespoons crème fraiche
Salt
Nutmeg
Chervil
1 tablespoon butte
Cut off the stems of the Cauliflower and any green leaves. Break up the flowerets. Wash them in cold water. Reserve a handful of flowerets to garnish the soup.
Peel and slice the onion thin. In a soup pot, stew the onion slices and flowerets in the butter with a little water for 20 – 25 minutes, stirring occasionally, without letting them brown. Add water to cover and cook for 25 minutes covered, over medium heat. Meanwhile, parboil the reserved flowerets in boiling salted water for 8 minutes or so, keeping them crunchy.
Puree the soup in a blender and reheat gently to just under boiling. Add the the crème fraiche and season with salt and nutmeg to taste. Add 1 tablespoon butter.
Serve the soup very hot, garnish with the whole flowerets and a few sprigs of chervil.
Serves 4
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