Chicken wing Summer paella

A healthier paella, with germinated brown rice. It’s just as delicious.

No seafood today. I’m back to the original paella with rabbit and snails… No wait, they don’t have that at the local butchers. So I settled for chicken wings.
I don’t need a pretext for a paella but :

Our Daring Cooks’ September 2012 hostess was Inma of la Galletika. Inma brought us a taste of Spain and challenged us to make our very own delicious Paella!

If you want seafood :

a black paella (click here)

Fideuà (pasta paella) with octopus
Fideuà with shrimps
Fideuà with calamari (recipe)
Paella with asari shells
Paella with shrimps

The rice :
So this time, I have used hatsuga genmai (read here how to prepare it), germinated brown rice. I’ve let it dry one hour before using.

The meat :
I salted and grilled chicken wings. Then I’ve added them and their juices to the broth.

Veggies : season’s greens.

Making it…

The rice is al dente… Last leg of the trip.

Final flavoring : red chili, saffron and rosemary.
I have added at the start a good amount of paprika and turmeric for the color. This saffron is for the taste.

Mmmm….

Fideuà con polpo – Octopus wide pan

Let’s take a culinary trip to the North of Spain…

A little fideuà, the Catalan pasta paella.

Fideos

Garnished with romaine salad, mini fava (broad beans) and jelly ear mushroom.

And small octopus (polpo).

All that in a huge flat pan on the barbecue… or a small one in a small kitchen !

Minute papillote ! Summer day camembert.

Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.

Snobbish cultural minute :
Unlike what English speakers believe, the word does not mean “in parchment”. Papillote comes from “papillon” (=butterfly). A papillote is something like a butterfly. There is verb too, papilloter (to “papillote”) usually meaning to sparkle and shine like butterfly wings.

That does not affect the recipes at all. I know, I know…

There will be 2 other new recipes (to be posted soon, visit again):

Steamed crystal papillote
Pêcher mignon en papillon

And there were old ones :
Papillote de poisson vanillée – vanilla cream fish papillote
Surprise present in the plate : papillote de poisson

So, take a small camembert. Wrap it in foil. Heat it about 20 minutes on a barbecue, a plancha or in a oven. Be careful from 10 to 15 minutes as it may burst if it’s over-cooked.

Remark : Yes, my camembert looks weird. But it’s normal for Japan. It’s a green olive camembert. That’s not a great invention, but that’s perfect to play with that type of preparations.

Prepare a green sauce in a juicer :

Prepare sticks of bread (semi-stale), toast and rub with garlic.

Bring onto the table the hot papillote, the sauce and the bread sticks.
Cut the top skin of the cheese with a knife, open a big hole and pour some sauce on it.

Dig into with the bread sticks.

Poulet mariné et taboulé de chou-fleur

A refreshing “barbecue” lunch.

First, a new version of cauliflower as a taboulé.

sanded cauliflower tabouleh

Then, a few hours in the fridge to let flavor mix and the cauliflower get cooked by the dressing.

Chicken marinated in olive oil with basil and Italian parsley…

…then grilled on the plancha.

Et c’est bon !

Mixed grill, mixed lunch, 5 minutes to cook it. The easy fusion life.

Lunch is ready ! And it’s yummy !

The full menu. You need to start 40 minutes before, but that takes 3 minutes. Fill the rice-cooker.

Mixed grill.
Kabocha squash. I only cut chunks (any shape is OK as you can see). Chicken breast, I passed olive oil all over.
Place all that in the oven toaster. Then turn after 15 minutes. After, for me, that just tastes great. I didn’t even add salt. Roasting is a magic flavor enhancer.

Mixed veggies, greens and salad.
Take from the fridge. Kimchi, shiso leaves. A little kimchi everyday brings vitamins, probiotics, fibers and color on the table. Well, I fall in that addiction every Winter.

Mixed rice.
Take from the rice-cooker. Brown rice mixed with sorghum (kaoliang, takakibi). On top, black sesame, powdered. The taste is not very different from rice but it’s more crunchy and the round shape is funny.