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Friday, August 21, 2015

AMERICAN: New York Times Cooking - QUICK LINK FOR FRUIT PIES

























International food blog: ITALIAN: Desserts for the Summertime by Jovina co...

International food blog: ITALIAN: Desserts for the Summertime by Jovina co...: LINK TO ITALIAN SUMMER DESSERTS


ITALIAN: Desserts for the Summertime by Jovina cooks Italian QUICK LINK


AMERICAN: NEW YORK TIMES - 10 MOST POPULAR RECIPES NOW - QUICK LINK
















HERBS AND SPICES 13 - INTERNATIONAL - Western Europe and France: Chervil



  1. FROM WIKI:  More delicate than parsley, it has a faint taste of liquorice or aniseed.Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking.
RECIPES LINKS BELOW PHOTOS























Thursday, August 20, 2015

HERBS AND SPICES: 6B SPANISH: SAFFRON AND PAELLA

LINK TO HERBS AND SPICES:  6A Saffron

First post on Saffron link

WIKI 
Paella (Valencian: [paˈeʎa] or [pəˈeʎə], Spanish: [paˈeʎa], English ) is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. The dish is widely regarded as Spain's national dish, as well as a regional Valencian dish; Valencians regard paella as one of their identifying symbols.
Types of paella include Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella is believed to be the original recipe  and consists of white rice, green beans (bajoqueta and tavella), meat (chicken and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra  or bomba rices. All types of paellas use olive oil.
  


There are some cooks and/or chefs that recommend using paprika or turmeric if you don't have saffron.  That is good for the color but not for the taste.  If you have ever tasted a piece of saffron you know that it has a distinct taste as I mentioned in 
6 A Link above. 


LINKS FOR Recipes below used saffron unless I made a note!!


FLORENCE TYLER

http://www.foodnetwork.com/recipes/tyler-florence/paella-with-seafood-chicken-and-chorizo-recipe.html

GEOFFREY ZAKARIAN
http://www.foodnetwork.com/recipes/geoffrey-zakarian/quick-paella-with-chorizo-shrimp-and-chicken.html

RACHEL RAY
http://www.foodnetwork.com/recipes/rachael-ray/perfect-paella-recipe.html?ic1=obinsite

FOOD NETWORK

http://www.foodnetwork.com/recipes/paella-recipe1.html?ic1=obinsite
---------->used yellow rice for the yellow color - NOT A TRUE PAELLA

MICHAEL CHIARELLO - SPANISH STYLE


http://www.foodnetwork.com/recipes/michael-chiarello/spanish-style-paella-recipe.html?ic1=obinsite

----------> used paprika AND saffron


MICHAEL CHIARELLO - ITALIAN STYLE


http://www.foodnetwork.com/recipes/michael-chiarello/paella-italiana-recipe.html

ALTON BROWN


http://www.foodnetwork.com/recipes/alton-brown/paella-recipe.html

EMERIL LAGASSE

http://www.foodnetwork.com/recipes/emeril-lagasse/paella-recipe2.html

ROBERT IRVINE


http://www.foodnetwork.com/recipes/robert-irvine/paella-recipe.html
------------->paprika

BOBBY FLAY

http://www.foodnetwork.com/recipes/bobby-flay/paella-on-the-grill-recipe.html


FOOD NETWORK 2
http://www.foodnetwork.com/recipes/seafood-paella-recipe.html

GUY FIERI

http://www.foodnetwork.com/recipes/guy-fieri/chicken-and-seafood-paella-recipe.html  

NOTE:  GUY IS THE ONLY ONE WHO SOAKED THE SAFFRON IN WATER AND HAD IT IN THE LIST OF INGREDIENTS LIKE YOU ARE SUPPOSED TO WRITE IN A RECIPE



















INTERNATIONAL - 8 BEST FOOD CITIES IN THE WORLD - QUICK LINK