First, combine saffron, water and chicken broth in a medium saucepan and bring to a simmer. Keep warm until ready to use. Heat olive oil in large paella pan or large skillet. Add chicken and cook until browned, remove from pan. Add shrimp and cook two minutes, remove from pan. Add chorizo, and cook until lightly browned, remove from pan. Add garlic, onions, and peppers. Season with salt and cracked pepper. Sautee for 5 minutes stirring occasionally. Add tomatoes and paprika, cook another 5 minutes. Add uncooked rice and stir constantly 1 minute. Add Saffron water, stock blend, chicken sausage, and peas. Bring to boil and cook about 10 minutes, stirring often. Add fresh parsley, and mussels, cook until mussels open (about 5 minutes) Add shrimp and cook until done (4-5 minutes) Add chopped parsley and lemons and serve.
Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed on a lightly floured surface. Transfer to prepared sheet. Brush pastry with 1 large egg beaten with 1 tsp. water. Arrange all ingredients you chose in a thin layer on the puff pastry and leaving a 1/2-inch border. Place another sheet of parchment paper over ingredients. Set another large rimmed baking sheet over the tart. Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes. Remove top baking sheet. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25–30 minutes longer. Cool for 10 minutes, slice tart and serve.
Guest Chef, Tracey Medeiros, will prepare Massaged Kale Salad with Asian Peanut Dressing and Arugula Pesto with Marcona Almonds and White Truffle Oil.
Massaged Kale Salad with Asian Peanut Dressing
1/3 cup pepitas
1 teaspoon extra-virgin olive oil
1/4 teaspoon kosher salt
1 bunch curly green kale, stemmed and cut into bite-sized pieces
1/2 cup Asian Peanut Dressing (recipe follows), plus extra to taste
2 small peaches, pitted and diced
2 ounces feta cheese, crumbled (1/2 cup)
Place the pepitas, oil, and salt in a small skillet and toss to coat. Toast over medium heat until the pepitas turn lightly brown and start to pop, 2 to 3 minutes. Remove from the pan and set aside to drain on paper towels.
In a large bowl, combine the kale and 1/2 of the dressing. Using your hands or tongs, massage the kale until it is bright green and slightly softened, 2 to 3 minutes, adding more dressing to taste. Top with pepitas, peaches, and feta cheese. Serve at once.
Asian Style Peanut Dressing
Makes 1 1/3 CUPS
The extra dressing can be stored in the refrigerator for up to one month.
1/4 cup rice vinegar
1/4 cup soy sauce
3 tablespoons plain yogurt
4 teaspoons freshly grated ginger
4 teaspoons sesame oil
4 cloves garlic, minced
1 tablespoon peanut butter
2 teaspoons chili garlic sauce
1 1/2 teaspoons brown sugar
Whisk together all the ingredients until combined.
Arugula Pesto with Marcona Almonds and White Truffle Oil
This peppery pesto is delicious brushed on chicken or fish, as a crostini topping, served as a garnish on top of tomato soup, or added as a spread for a decadent twist on the classic grilled cheese sandwich.
Makes approximately 1 1/2 cups
1 medium garlic clove, chopped
1/3 cup salted and roasted almonds, coarsely chopped, preferably Marcona
2 cups firmly packed arugula leaves, thick stems removed
1/4 cup firmly packed basil leaves
1/2 cup extra-virgin olive oil, or as needed
2 tablespoons truffle oil, plus extra for drizzling
Zest and juice of 1/2 lemon
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
Kosher salt and freshly ground black pepper to taste
Process the garlic and almonds in a food processor until minced. Add the arugula, basil, oils, lemon zest and juice and continue to process until the desired texture is achieved, scraping down the sides of the bowl as needed. Spoon the pesto into a decorative bowl and fold in the cheese. Season with salt and pepper to taste. Drizzle truffle oil over the top and sprinkle with cheese, if desired.
Celebrity Chef, Sara Moulton, will prepare cream biscuits with homemade butter which she will turn into herb butter.
Start to finish: 35 minutes
Hands-on time: 20 minutes
Servings: 12 biscuits
2 cups unbleached all-purpose flour (240 grams)
1 tablespoon baking powder
1/4 teaspoon table salt
1 to 11/2 cups heavy cream, plus more if needed to brush the tops of the biscuits
Preheat the oven to 425°F and line a sheet pan with parchment paper.
Stir together the flour, baking powder, and salt in a large bowl. Pour in enough of the cream to just form a dough.
On a lightly floured surface, knead the dough briefly, two or three times, just until it comes together, and form it into a disk. Roll it out into a round, until it is 3/4-inch thick. Cut the round into 12 triangles and brush each triangle lightly with some cream. Transfer the triangles to the sheet pan and bake, on the middle shelf of the oven, until pale golden, 12 to 15 minutes. Transfer to a rack and let cool slightly before serving.
Start to finish: 20 minutes
Hands-on time: 20 minutes
Servings: Makes about 3/4 pound (the equivalent of 3 sticks)
1 quart heavy cream (if you can get it fresh at the farmers market that would be preferable)
Beat the cream in a stand mixer fitted with the whisk on medium speed, scraping down the sides with a rubber spatula every so often, until the cream has separated into something that looks like butter (mostly clinging to the tines of the whisk) with a milky liquid at the bottom of the bowl, about 12 to 15 minutes.
Transfer the butter from the whisk to a bowl of ice and cold water. Squeeze the butter with your hands for several minutes under the water, being careful not to get any ice cubes embedded in the butter. Dump off the water, add fresh water, and repeat the procedure until the liquid you squeeze out of the butter is clear. Lift the butter out of the water and squeeze it to remove any excess liquid. Divide into three equal parts and wrap well with plastic wrap and chill it.
Use the butter within the week, freeze it for up to a month, or turn it into a flavored compound butter.
Start to finish: 10 minutes
Hands-on time: 10 minutes
Servings: Makes about 16 tablespoons (1/2 pound)
1/2 pound Homemade Butter or store-bought unsalted butter, cut into tablespoons and softened to room temperature
2 teaspoons minced shallots
3 tablespoons chopped fresh tarragon, dill, chives, parsley, basil, or a mix
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper Using an electric hand mixer, combine the butter, shallots, herbs, salt, and pepper and mix well. Divide the butter in half, roll up each half of the butter in a log shape in plastic wrap or parchment paper and chill or freeze.