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Ingredients for 4 large portions: best to use a 12 or 13 inch wide skillet

Saffron broth

• 2 tsp olive oil
• reserved shrimp shells from 1 pound of jumbo shrimp
• 1/2 to 1 tsp saffron threads, depending on how strong you want the flavor
• 2 1/4 cups chicken broth

Simmer for 20 minutes, strain and reserve. Be sure to season generously with salt, or your rice will be bland.

Paella:

• 1 tbsp olive oil
• 8 oz sliced chorizo sausage, or any smoky, spicy sausage
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 1/3 cup Arborio rice
• 1/2 cup green peas
• 1 tsp regular or smoked paprika, optional depending on how much was in the sausage
• 2 cups (exactly) hot saffron broth, or just plain hot chicken broth
• 1 pound peeled and deveined jumbo shrimp
• 1 sweet red pepper, cut into thin strips
• salt and cayenne to taste
• garnish top with a light drizzle of extra virgin olive oil, and freshly chopped Italian parsley
• lemon wedges, optional (some love lemon, I prefer without, but give it a try and see)

Bake at 425 degrees F. for 20 minutes, then finish on stove-top over med-high flame until rice is just tender. It will be firm and slightly sticky. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version. Be careful.

2020-04-17: God only knows why I made this today. I don't even like seafood. Turned out great, though. Never before have I understood the subtle smell and flavor of saffron.

Source: tartiflette
About 8 portions

Ingredients

• butter for greasing casserole dish
• 3 pounds russet potatoes, cooked with skins on, in salted water
• 12 ounces thick-cut bacon, cut into 1/2-inch pieces
• 2 large onions, sliced thin
• salt, freshly ground black pepper, and cayenne to taste
• 1⁄2 cup drinkable white wine
• 3/4 cup crème fraiche
• 1 pound Reblochon cheese, or something similar like Dancing Fern

Method

1. Boil potatoes in their skins till a butter knife can easily penetrate them. Cool. Peel. Slice into thickish rounds, say 1/4 inch.
2. Fry bacon till almost crisp. Add onions. Fry till soft. Sprinkle with salt, pepper and a touch of cayenne. Remove fat with a paper towel as necessary.
3. Scrape up brown bits with a white wine, reduce till nearly gone.
4. Layer 60% of your potatoes in a casserole dish.
5. Cover with onion/bacon mix.
6. Cover with remaining potatoes.
7. Spoon creme fraiche over potatoes.
8. Slice reblochon horizontally into halves, then vertically into fourths. Layer atop creme fraiche.
9. Cook at 375F. for 45 minutes, or until potatoes are very tender.
10. Let sit at least ten minutes before serving.

2020-04-10: First time making this. Reblochon is not available in the US, so I used two 8 oz wheels of brie. No creme fraiche in the store, so I used sour cream. Turned out well. Like Chef John, I should have boiled the potatoes slightly longer. Oddly enough, this dish is heavy enough that in my old age I don't want to eat it for four days straight.

I'm half playing with the idea of making a version with Mexican chorizo instead of bacon, and a Mexican cheese mix on top.

Source: Foodwishes.com

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup diced onion
• 1/2 teaspoon salt, or more to taste
• 3 tablespoons all-purpose flour, or more as needed
• 2 tablespoons ground ancho chile powder
• 2 teaspoons ground cumin
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano
• 1 pinch cayenne pepper, or to taste
• 1 pinch ground cinnamon (optional)
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 1/2 cups chicken broth

Method

Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth. Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.

This is a minor variation of the "chicken paprika" recipe from "The Joy of Cooking."

Ingredients

• 2 large chicken breasts
• 1.5 tbsp butter
• 1.5 tbsp vegetable oil
• 1 cup finely chopped onions
• 2 tbsp Szeged paprika
• 2 cups of chicken broth
• 2 tsp flour
• 1 cup sour cream

Method

Cut chicken into largeish chunks. Heat butter and oil in pan. Add onions and paprika, fry till glossy and red. Add chicken and broth. Simmer covered for 30 minutes. Simmer uncovered till liquid reduces a bit. Add flour to sourcream. Add sourcream to pan a bit at a time and stir it in. Don't bring to a boil, but let the sauce thicken.

2020-03-28: This was my first attempt. I'm pretty pleased with it. Definitely a repeater.

The original recipe called for a 2.5 pound fryer, but I just used chicken breasts. I wanted thighs, but the store was out of them thanks to the coronavirus lockdown. If find myself wondering whether it would be better just to simmer it uncovered. I'll try that next time.

Ingredients

• 4-5 sausages
• Red onion, sliced
• 1 tablespoon of olive oil
• Red bell pepper, chopped
• 2 cloves of garlic
• 1 tsp paprika
• 1 cup of rice
• White wine
• 2 cups of stock
• 1 tomato, chopped
• 6 green onions, chopped

Method

• Remove the sausage from its casings
• Begin sauteeing the onion in olive oil over medium-high heat to start the caramelization process. Add in bell pepper. Add garlic and paprika.
• Make a hole in the center of the mixture. Raise heat to high. Put sausage in pan. Stir as necessary till the sausage is cooked.
• Throw the dry rice into the mixture and fry it up for 30 seconds.
• Deglaze the bottom of the pan with some white wine. (If you are using a non-stick pan, you probably don't need this step.)
• Add the stock. Once it starts boiling, reduce heat so it simmers for 20 minutes.
• Turn off the heat. Mix in the chopped tomato and green onions.

2020-02-22: Made it for the first time. Gordon Ramsay said this was going to be super flavorful. It's okay, but nothing special. I wonder if half the rice would be better (and of course half the stock)? Truthfully, I think the flavor might be better if we added all the other ingredients to the rice after the rice was cooked.

I need to try this.

Update 2020-03-16: I was skeptical to try Gordon Ramsay's brocolli soup recipe. I previously tried his "Sausage and Rice Dish." It was adequate, but not interesting.

The soup is something entirely different. Super simple. Brocolli, water and some spices. Look how beautifully green it is. Nothing faded or boring about it.

This is the best brocolli soup I have ever had. I served it up with a broiled hot Italian sausage and a sliced cucumber. This was the perfect end to an interesting day.

I had about a fourth of a recipe of cornmeal crust left over. Didn't want to throw it out. So I mixed it with an egg, two cups of milk, sugar and some almond extract. Put it in a pyrex pan in a 325°F oven for about 30 minutes. Really tasty.

I suddenly thought that chorizo quiche sounded good. Okay, let's try something new.

Ingredients

• A cornmeal crust
• 1/2 pound of chorizo (Mexican, not Spanish)
• 6 eggs
• 1 cup heavy cream
• 1 cup milk
• 1 cup of chopped onion

Method:

1. Make a cornmeal crust in an 8" x 8" Pyrex pan. Bake. Put aside.
2. Fry up the chorizo. Put aside. Retain the fat to fry the onions. Fry the onions till translucent. Put aside.
3. Mix eggs, cream and milk with a mixer.
4. Put the chorizo in the bottom of the crust. Add the onions. Add the egg mixture.
5. Cook at 325°F for 65 minutes
6. Allow to rest for at least 10 minutes

2020-02-07: I really just sort of improvised this recipe. Despite the spicy chorizo, it was blander than I liked. Next time I'll add salt and paper and garlic to the batter.

Source: https://www.sizzlingeats.com/chickpea-salad-with-feta/

Ingredients

• 15.5 ounces chickpeas drained
• 1/4 cup feta cheese
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• black pepper to taste
• 1/4 cup red pepper chopped
• 1 tsp parsley, fresh chopped

Instructions

1. Drain your canned chickpeas. Save aquafaba if you want.
2. Add chickpeas to a medium sized bowl.
3. Add in chopped pepper, and cheese.
4. Add in lemon juice, parsley, and oil.
5. Toss and chill, or serve immediately.