Kale Paella!

This is a Bobby Flay creation, which I ate at my birthday dinner at Gato in NYC last year. It is fabulous. But, unfortunately, Gato and all NYC restaurants are closed due to the virus. To my delight, the recipe was posted on his Food Network/FaceBook page and I couldn't resist. Here are the photos of my attempt and the recipe he posted. Try it! It's really great!

Bobby Flay's recipe, as posted on Food Network:

 Bobby Flay

May 1 at 7:39 AM · 

Wild Mushroom and Kale Paella with steamed Eggs and Saffron Sauce.. this is my homespun version of GATO’s all-time customer favorite. It’s a vegetarian paella that I cooked in a cast iron pan since I didn’t have a paella pan.

I cooked short grain rice with lots of cremini mushrooms and fresh garlic and warm broth (use vegetable to keep it fully vegetarian, OR go for chicken broth) until the rice was soft. Then, I pressed it down in the pan, fired up the burner to med-high and created a crusty bottom on the rice (soccarat in Spanish). I added some sautéed kale with olive oil and garlic around the edges, and made 3 small wells in the center of the rice. Next, dropped a whole egg in each of the wells, covered the pan and let the eggs steam.

The vinaigrette is made with white vinegar, lemon juice, saffron threads, and olive oil...then drizzled it on top. It’s all finished with some lemon zest.
With 2 large spoons get under the crust and mix the crusty rice with the silky rice. Break the eggs and mix all together. Serve with some crusty bread and a good Spanish Albariño #wecook Food Network

Here is the rice soccarat I created. Tip - it may be better to make the rice separately and then drain and put into the paella pan. Experiment and see what works for you.

Here is a photo of the sautéed kale placed over the rice. I sautéed the kale early in the day, let it soften, lots of garlic and olive oil.

 

Here are the three eggs placed over the kale and rice. Because the eggs make the sauce, they should steam only a few minutes. Then, mixed with the rice and kale.

This is what is looks like all mixed up with the soccarat, kale and eggs.

Here it is plated. Delicioso!

Savory Chicken Pot Pie

Here's a great way to use leftovers from a roast chicken. (Buy one in the rotisserie section of your grocer!) Steaming, piping hot from the oven, this homemade pie is a wonderful lunch or dinner entrée, loaded with vegetables, freshly sautéed mushrooms, and savory spices.  It takes only 50 minutes to cook, and 30 minutes to prepare. Served with a salad and an ice cold glass of beer, it's perfect for just the two of you (with leftovers), a  Friday night poker game with friends, or as an item on your buffet. Sure to please everyone from 5 to 50, and beyond.

Ingredients
Double crust pie pastry (refrigerated pie crust is fine) Or make your own!
2-1/2 cups cooked chicken, cubed (or turkey)
6 tbsp. butter
1/2 lb. fresh mushrooms, sliced and sautéed
1/2 cup chopped onion
1/2 cup whole milk
1/2 cup flour (if you substitute non-fat or low fat milk, add two additional tbsp. flour)
1-3/4 cups chicken broth
2 cups frozen mixed vegetables, or fresh carrots (chopped), green beans (halved) and corn kernels
Egg wash: one egg, slightly beaten with fork, plus 1 tbsp. cold water
Freshly ground pepper, salt and paprika to taste
1/4 cup fresh parsley, chopped finely

Process
1. Preheat oven to 425 degrees.
2. Press bottom crust into a deep dish pie plate and brush lightly with egg wash.

3. In a 2-1/2 quart saucepan, melt 2 tbsp. of the butter and sauté the onion until wilted and golden, about two minutes.

4. Over medium heat, add flour, salt and pepper and stir until well blended. Gradually add the chicken broth and milk, stirring. Mixture will thicken and bubble.

5. Stir in mushrooms, chicken and vegetables. Mix well.

 6. Remove from heat. Spoon mixture into pie crust.

7. Cover with top crust, seal edges and flute. Brush with egg wash, and cut slits in top of pie to vent.

8. Slip pie onto a baking sheet and bake at 425 degrees for 50 minutes, or until top crust is golden brown.

9. Let stand five - 10 minutes before serving.

Enjoy!

Winning Hearts with a Heart!

 
Tell each other sweet nothin's over a heart shaped butter cake bursting with strawberries and vanilla-scented, sweetened whipped cream. This one is so easy to bake and assemble, you can do it in the morning, let it set during the day, and have it for dessert for three or more days. It also freezes really well. Serve it with a glass of sparkling Prosecco, or for the purists, a big frosted glass of milk.