Skip to content

Posts tagged ‘pimenton’

Tomato Post # Three

Tomato Paella--a quick, inexpensive, vegetarian version of the classic rice and seafood dish.

I’ve written a lot about tomatoes recently and this will likely be the last post for this year’s crop. Having fresh tomatoes on the counter is a marker of late summer. And there’s nothing like a few tomatoes to inspire a quick meal. They’ve been doing it over and over and I still haven’t gotten through all my favorite tomato recipes. Last night we had BLTs for dinner. The night before we had the above Paella. And tonight we’ll have panzanella or my favorite raw (blended) tomato sauce with lots of basil and olive oil served with pasta (at room temperature) with big chunks of fresh mozzarella. And then maybe I’ll be done. . . . or not quite.

This tomato paella would be the perfect dish for this coming Saturday’s Day of Action–Slow Food USA’s campaign to reclaim the “Value Meal”. Read more about it here with some tips on inexpensive, delicious cooking from yours truly.

Mark Bittman published this recipe in the New York Times five years ago and I’ve been making it ever since, with a few variations. It’s best with really flavorful, ripe tomatoes–and not sauce tomatoes like Romas or San Marzanos but heirloom, slicing tomatoes. Unlike Bittman I cook the whole thing on the stove top instead of finishing it in the oven but with either method it’s a quick one-dish meal with a simple green salad on the side.

The flavorful base of onion, garlic, saffron and pimentón (smoked Spanish paprika) is the foundation of this dish.

You arrange the tomato wedges on the rice once you've added the stock. Once the stock is absorbed you can see the pin wheel of tomatoes on top of the rice.

Tomato Paella

–Adapted from Mark Bittman

This is a delicious, quick, and inexpensive (and vegetarian) twist on a classic paella. It’s perfect this time of year with beautiful, juicy tomatoes. It’s very important to season the ingredients properly as you go. It’s really a shame to under salt this dish. Taste your stock or bouillon to make sure it’s well seasoned.

3 1/2 cups stock, water or veggie bouillon (made with 4 1/2 teaspoons bouillon paste and 3 1/2 cups water)

1 1/2 pounds ripe, slicer/heirloom tomatoes (not sauce tomatoes), cored and cut into thick wedges (about 4 medium to large tomatoes)

Salt and freshly ground black pepper

4 tablespoons olive oil, divided

1 medium onion, minced

1 tablespoon minced garlic

Large pinch saffron threads

2 teaspoons Spanish pimentón (smoked paprika), or other paprika

2 cups Spanish or Arborio or other short-grain rice (I use Arborio)

1 ½ teaspoons kosher salt (if the stock isn’t very salty or you’re using water)

Warm stock or water in a saucepan. If using water, add a teaspoon of salt to the water. Put tomatoes in a medium bowl, sprinkle with additional salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat. Put remaining oil in a 10- or 12-inch heavy-bottomed skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in saffron if you are using it and pimentón and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another two to three minutes. Add hot stock or water and stir until just combined.

Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Cook over medium heat undisturbed, for 15 -20 minutes. Check to see if rice is dry and just tender. If not, keep cooking for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving. If you have time you should definitely do this last part. The crust is fabulous.

Happy Cooking and Eating!

Advertisements

Summer at the Beach and a new Technique

Try as I might, I did not manage to write a post last week. We had our annual family beach week and though I took my laptop, not much work transpired. But I did cook and bake–cherry pie, soba noodles with a cilantro and ginger dressing, pancakes with raspberry syrup . . . and these fabulous scalloped potatoes!

Scalloped potatoes are kind of an old-school dish I think. My grandmother made them all the time (she topped hers with a layer of little pork, breakfast sausages:) and I grew up making them-sans sausages-with my mother. In fact they were one of the first dishes I made for my family for dinner all by myself when I was about 10. I remember it distinctly because I was in a bit of a black pepper phase. I ground so much pepper on each layer of potatoes that it verged on inedible. My family was gracious about it but that pepper phase lasted a couple of years.

So, I’ve always layered potatoes with whatever herbs, cheese, veggies, or spices I was using at the time. However this last week at the beach, wanting to spend more time  reading in the hammock, I scrapped the layering and just tossed everything in a big bowl, put the mixture in the baking dish, added milk half way up the potatoes and baked it. Voila! Don’t know why this just occurred to me! It was just as delicious as always and much faster–actually better I think because the flavors were more evenly blended. Now I’m going to use this technique for other gratins, using summer squash and I don’t know yet what else, but I’m excited to experiment.

A friend recently lent me Mark Bittman’s Kitchen Express. It’s a wonderful book of quick meals and what I like most is that his recipes are written in a paragraph or two with no long lists of ingredients and detailed instructions. The subject of recipe writing and how much detail to give warrants a whole post but in short, I would like to think that with some dishes, describing the process with approximate quantities give the cook more freedom and license to use whatever he/she has on hand and to taste and experiment along the way.  Cooking can be very fun this way and in my quest to get people cooking more often, it’s an important part of demystifying the process and getting people to think about what they really like and how they might turn that into dinner every night. It really can be simple, fast, delicious and fun.

Scalloped Potatoes

Scrub and thinly slice (by hand, slicer on a box grater, or food processor) about 2 1/2 – 3  lbs of waxy potatoes (not Russets, all other kinds work well) and put in a large bowl. In a small bowl mix about 1/4 cup of flour, 2 + teaspoons of kosher salt, a few grinds of black pepper and whatever other seasonings you like. I used 2 1/2 teaspoons each ground cumin and pimenton (smoked Spanish paprika) and 1/2 teaspoon chili flakes. Grate some sharp cheddar, gruyere or other cheese of your choice. Finely dice a small onion.

Mix the flour spice mixture with the potato slices and toss well with your hands. Add the grated cheese and onions, toss again. Spread mixture in a 9 x 13 baking dish, pat down a bit with a spatula. Pour milk (or broth/stock of some kind) about half way up the potatoes. Sprinkle the top with a bit more grated cheese and bake at 400 degrees until potatoes are tender and easily pierced with a fork about 45 minutes. Finish under the broiler for a minute or two if the top isn’t well-browned.

Variations include lots of chopped herbs like parsley, marjoram, chives or oregano, diced bacon or slices of sausage, minced garlic, finely chopped greens or peppers, etc.

And on a completely different note, I have to include this photo of the blissful, beach week! Happy cooking and eating and reading everyone!