Paella And What Else?
John Liu
10 months ago
last modified: 10 months ago
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Soup/Salad to go with Christmas Paella
Comments (13)How about Garlic soup? I've made something similar and would suggest skipping the egg & giving the soup a run through with an immersion blender. The soup is creamy & light. This isn't my recipe but I do have a T&T that I can post if you think that you'd like it. ----------------------------------------------- Sopa de Ajo (garlic soup) Ingredients: Water 5 Garlic cloves. Olive Oil 2-3 pinches of Salt One or two days-old bread in slices. The typical bread used for this soup in Burgos is "hogaza" a big rounded bread. 1 egg. Sweet paprika, hot paprika, or both! 1 dried red pepper (optional) Directions: Add water to a saucepan (some 2 litres), the salt, 2 spoonfuls of olive oil, the dried pepper and 4 garlic cloves in thin slices. Bring it to boil. Meanwhile, cut the bread into pieces, not very big, not very small. When garlic slices had been boiling until they are tender, add the pieces of old bread and let it boil. (To know if garlic is ready, take one slice from the saucepan and try with a fork. It the slice of garlic is tender, its cooked). Prepare a small frying pan and poor some olive oil on it (not very much, maybe 1 teaspoon will be enough). When the oil is hot, add 1 garlic clove previously cut in very, very small slices. Let them fry until they take a brown color, but be careful, dont let them get burned, as they would give this soup a very bitter flavour! When garlic on the frying pan is brown, add some paprika or cayenne pepper, the one you prefer. Dont add too much. Just the quantity you can take on the tip of the knife. Stir for a short time, after having removed the frying pan from heat, so that paprika (or cayenne) does not burn. Add a little bit of water on it and poor this mixture on the saucepan, covering the already boiled garlic and bread. Remove the saucepan from heat. Bit the egg and add it to the saucepan, stirring at the same time, until you see the bitten egg becomes solid, dissolved in the soup. Let it stand some minutes and the garlic soup is ready! Tips: We, at home, also add some chopped green pepper to the boiling garlic with bread. Other times, we add some slices of mushroom, but this just depends on your preferences. --------------------------------------------------- Nina...See MoreKAW fish and paella
Comments (13)Come on down, oldbat2be and mgoblue! I'd love to do some cooking with fellow GWers visiting Tampa. I always open the recipe book but don't measure carefully or hesitate to modify on a whim: Golden Vegetable Paella (from Essential Vegetarian Cookbook edited by Linda Fraser) Fry 2 large onions and 3 chopped garlic cloves in 6 T oil until soft, stir in 1 1/3C rice and 1/3 C wild rice to coat. Add chopped raw hard squash, 4 C stock (don't tell the vegetarians I use chicken), and nice pinch of saffron (or tsp turmeric). Cover until rice is close to being done (I use brown, and like it very soft). By the end, the squash has totally fallen apart which helps me sneak it by my picky eaters. Adjust liquid as necessary (though if you measure, perhaps adjustments aren't necessary). At the end, add chopped carrots, peppers, tomatoes, and mushrooms at the very last (recipe says 6oz carrots, 1 yellow pepper, 4 tomatoes peeled and chopped, 4oz mushrooms quartered). Garnish with pepper strips. I sometimes add shrimp with the mushrooms, often add chopped parsley, and substitute canned tomatoes. Add some salt and pepper. I meant to sneak some chopped kale in last night, but forgot. Sometimes mine gets very brown on the bottom before I add the tomatoes (maybe because of the sugar in the squash?) but I turn the heat down and when it releases it gets stirred in, and adds flavor. I always at least double the recipe, we like leftovers. This post was edited by kksmama on Wed, Nov 27, 13 at 14:05...See MorePaella & Cataplana In The Back Yard
Comments (31)Thankfully, it is cooling down this week, and we should get some rain for the weekend. Crazy hot for the first week of June in Portland, record breaking actually. The weather really has changed here. My former neighbor was born here in the 1950s, and when he was a boy, snow was a regular event. My Helpful Friend who was visiting this weekend was born here in the 1960s, and during his childhood there would be snow every winter. In the ten years I've lived here, we have had snow only every four years or so. The summers are longer and hotter, the winters warmer although no less wet. This isn't just fallible memory; I've seen charts of weather data back to the 1800s that confirm the warming trend in the Pac NW. At least climate change is making the Oregon weather merely more temperate, actually "improving" it by some standards, and our coastline is steep so a few feet rise in sea level won't be a problem . Unlike other areas of the country, where the new normal will be stifling and floody in a couple of decades. On the employment thing, I've had an interesting and ultimately wonderful year. My company folded last summer, so I took some time off while looking for a new job. That search turned into a period of self-assessment and direction change. I learned that my former niche of the industry is almost non-existent in Portland, with barely fifty people in the whole city doing what I did. I also learned that in that niche, the opportunities for a fifty-year old are thin; it is a youth-oriented business in which companies want to hire twenty and thirty-year olds who will be cheap, not a threat, and do as they are told. Finally, I was reminded that the niche is not growing; actually, it is a shrinking business, due to changes and concentration in the industry that have been going on for decades. So I had to decide how much I wanted to stay in that part of the industry and whether I was willing to uproot from Portland. For some months, I planned on commuting to work in another city, with an apartment in San Francisco or even New York and a weekly flight to/from the family. But reason won over inertia, and in March I decided to switch to a different niche of the industry, which values experience more and isn't so concentrated in the money centers. Some good luck then came my way and I started interviewing for a local job in April. Two months and some ten interviews later, I am about to start a new career, one which I think will be better suited for the phase of life that I'm in now. I'll learn new things, won't be getting up and 4 am to work 14 hour days, and will have less (none?) of the stress that came with the old career brought. (I used to take my blood pressure during the day. In the afternoon, which is when things tended to blow up, I would sometimes see 200/120, even while my pulse was only 65. I looked and felt calm, but that just was a trained reaction.) In the meantime, I've thoroughly enjoyed my sabbatical. I've spent a lot of time with my kids, as cliched as that may sound. I made my son breakfast every day, worked Saturdays building the sets for his high school plays, took him to school and dance and helped him learn to drive. My daughter came home from college every few weeks and we cooked, planned her upcoming "year off" in Europe, shopped, taught her to drive, and played with the cats. SWMBO is perhaps a little tired of having me around - but she hides it well. I go back to work in two weeks. Life is packed right now. The kids are finishing the school year,. We've had friends visiting. I'm shopping for dress shirts and getting my "respectable" car running again. SWMBO is planning her summer, which may include a trip to Ireland with a girlfriend! Portland's bike festival, Pedalpalooza, is starting this week and I'm leading a few of the rides. On Sunday my daughter and son will drive to California for the summer, and dad will go along - not going to let two new drivers tackle a 600 mile road trip alone - then I'll fly back and enjoy the last few days as an unemployed man. (And read the binders of material that I asked my new boss to send me.) So, here we are, me (left). SWMBO (center), and Helpful Friend, at the start of summer 2016. Hello from Portland!...See MoreFixing someone else’s DIY
Comments (3)I wouldn't paint the trim right now. I love the look of the wood floor with the wood trim your eating area (6th pic). Warm and inviting. The white trim with the wood floor (7th pic) doesn't look as good. Generic looking. It is a 70s home and the dark wood is classic for a 70s home. The trim was never meant to be bulky and fancy, I was meant to be sleek and organic. I personalty would strip the white and stain. I then would run the wood flooring in the rest of the home....See MoreJohn Liu
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John LiuOriginal Author