Vanilla-Saffron Rice Pudding & Rhubarb Compote with Orange Zest Ginger Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon butter
1 teaspoon saffron threads
1 teaspoon fresh ginger
2 teaspoon orange zest
1 cardamom pod (seeds only)
1 cup jasmine rice
½ cup sugar
2 cups milk
Vanilla bean, split and seeds scraped
Rhubarb Compote (Recipe Follows)
Orange Zest Ginger Butter (Recipe Follows)

Directions

In a medium sauce pan, heat the butter on medium heat and sauté the saffron, ginger, zest and cardamom for a few minutes. Add rice and vanilla scraped from bean, and sauté for another few minutes. Add the sugar and milk and turn the heat down to simmer and keep it simmering uncovered for about 30 minutes, stirring every 4-5 minutes. Cook the rice pudding until it is of a thick porridge consistency. Serve the rice pudding with rhubarb compote and the orange zest-ginger butter.

Spicy Rhubarb Compote

Makes 1 cup

Ingredients

¾ cup rhubarb, sliced thin
3 tablespoons honey
2 teaspoons fresh ginger, chopped fine
1 teaspoon orange zest
¼ cup orange juice

Directions

In a medium sauce pan combine all ingredients and bring to a boil. Reduce the heat to a simmering boil and allow rhubarb to cook down until soft and syrupy, or about 10 minutes.

Orange Zest-Ginger Butter

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 tablespoons orange juice
1 tablespoon orange zest
2 teaspoons fresh ginger, grated
1 tablespoon light brown sugar

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Seafood Fusilli and Creamy Lobster Sauce with Shaved Fennel and Lemon Salad

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound pasta dough, cooked

For lobster sauce

2 tablespoons butter
1 yellow onion, chopped
1 clove garlic, chopped fine
1 cup white wine
2 lobster bodies, cut in half vertically (Your fishmonger should be able to provide you with lobster bodies at no charge)
2 cups heavy cream
6 to 8 threads saffron
Kosher salt
Pepper

For salad

1 bulb fennel
Juice of 2 lemons
Kosher salt
1 tablespoon extra virgin olive oil

For seafood sauté

Olive oil, for sautéing
3 squid bodies (calamari), cleaned and sliced in 1″ circles
½ pound (26-30 count) shrimp, peeled, deveined and tails removed
3 tablespoons fresh chives, sliced fine

DIRECTIONS

For lobster sauce

In a large sauté pan, over medium heat, add butter. Cook onions and garlic until translucent, making sure to not get any color. Add white wine and reduce until almost evaporated. Add lobster bodies, cream, and saffron. Season with salt and pepper. Reduce heat to low and simmer for 30 to 40 minutes. Strain through a fine mesh sieve and set aside.

For salad

To prepare the fennel, cut off the top stalks and discard. Next, trim the root end and then quarter lengthwise. Remove the core and thinly slice the fennel on a mandolin or with a sharp knife crosswise. Place fennel in a large bowl and set aside. Add lemon juice, salt and extra virgin olive oil and mix. Set aside.

For completed dish

In a large sauté pan, add olive oil over medium high heat. Add shrimp and cook, 1 minute. Add calamari and sauté 1 minute more. Add lobster sauce and warm through, 1 to 2 minutes. Pour sauce over pasta and garnish with fennel salad and chives. Serve immediately.

© Recipe Property of Rafi Hasid

Paella Valenciana

November 22nd, 2010 § 0 comments § permalink

Makes 1 large Paella, Serves 8

Paella Valenciana is essentially the mother to all other forms of paella. Authentic Paella Valenciana is hard to find, but, when you do, you will find it to be as exquisite as paella gets. You can omit the snails in this recipe, but the paella will not be authentic. You can find the snails in cans at most specialty grocery stores.

INGREDIENTS

20 snails
Coarse salt
Spanish olive oil
3-5 cloves garlic, chopped fine
1 yellow onion, chopped
3 chicken thighs, boneless, skinless, chopped
1 can (28 ounces) peeled whole tomatoes
1 teaspoon Spanish smoked paprika
2 cups green beans, trimmed and cut into 1 inch pieces
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
2 cups chicken broth
3 cups water
3 cups Bomba rice (short grain white rice)
A few threads of saffron
2 cups white beans (lima), canned or cooked
Salt and pepper

PREPARATION

Place the snails in a bowl, and sprinkle with coarse salt. Let rest for about 10 minutes. In a paella pan, heat the oil on a medium heat. Add garlic and onions, and sauté until translucent, about 3-4 minutes. Add the chicken, and sauté until chicken is just about cooked through. Add tomatoes, making sure to crush them between your fingers so they break apart, and add paprika. Stir. Add green beans, fresh herbs, chicken broth, and water. Add rice and saffron. Bring to a boil. Season with salt and pepper.

Once the paella is brought to a boil, reduce to low heat, and cook uncovered for about 10-15 minutes, stirring occasionally. Add the beans and snails, and cook another 15 minutes, stirring gently every 5 minutes. Make sure the burner is on low heat and that the liquid is simmering gently. Once the rice is cooked, take off heat and cover. Let stand for 5 minutes before serving.

Persian Herb Stew

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Vegetable oil
1 bunch scallions, chopped fine
1 medium yellow onion, chopped
1 medium leek, sliced thin, tops included
1 pound, beef, cubed into ½ inch cubes
Salt/pepper
½ teaspoon saffron threads
¼ teaspoon cinnamon
½ teaspoon turmeric
2 medium tomatoes chopped, seeds included
3 dried Persian lemons, cracked in half
2 cups water
½ cup yellow split peas or pre soaked chick peas
2 cups of fresh spinach, chopped
½ cup fresh dill, chopped
½ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
½ cup fresh chives, chopped
¼ fresh fenugreek

PREPARATION

Cook onions, scallinos and leeks in oil heavy bottom soup pot over medium heat, stirring occasionally, until golden brown and semi translucent, 15 to 20 minutes.

Sprinkle salt and pepper on the meat. Increase heat to high, and then add meat, saffrom, cinnamon and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes. Mix in tomatoes and toss in lemons and stir well, then simmer for a few minutes. Add water and simmer covered for about 35 minutes. Add water and beans and all fresh herbs and simmer again covered for about 45-60 minutes or until meat is very tender.

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