Wednesday, September 30, 2009
using up allioi
The allioli I made so successfully a while back was staying well-emulsified and continuing to taste nice, but I knew it couldn't last forever and I'd better use it up. I planned a couple of easy dinners with that in mind and invited allioli-loving Rachael over for both of them, and she managed to scoff it all!
The easiest dinner of all is pictured above: potatoes, onions, and corn, all baked at 425°. Stick the potatoes in the oven first, as they have to cook for about an hour; after twenty minutes add the onions, unpeeeled, then after another ten minutes add the unhusked corn. Half an hour later you'll have a nice, hot, starchy dinner! Smear allioli on your corn and mash it into your potatoes.
Pictured below is the second dinner I made, a paella using a lot of vegetables from my favorite vegetable stand. You could easily vary the vegetables, as long as you end up with about the same amount. Rachael said she'd just as soon I left the eggplant and okra out....
Easy Paella de Verduras
makes enough for 4, or 2 with good leftovers
1/3C olive oil
3 cloves garlic, minced
1 small eggplant
several small, sweet peppers
150g string beans
1 1/2C cooked garbanzo beans
2 tomatoes, peeled and cored
225g frozen artichoke hearts, thawed
300g paella rice (I used bomba), but you could use arborio in a pinch)
1/4t hot pimentón
pinch of saffron
Preheat your oven to 425°. Cut all the vegetables into biggish bite-sized pieces. Heat the oil in a wide, shallow pan (I don't have a special paella pan as I don't make it very often, and use this). Fry the garlic briefly, then add the eggplant and fry till its surfaces are mostly browned. Add the rest of the veg and fry a little longer. Add the rice, trying to arrange it so that the rice is mostly towards the bottom of the pan and the veg on top, then pour in the water and add the seasonings. Boil for ten minutes. You don't want to stir, making rice slime, but feel free to poke around, trying to keep the rice somewhat submerged. After the ten minutes has passed, transfer the pan to your preheated oven and let bake for another fifteen minutes. Take it out of the oven and let rest a while longer, then serve. It's traditionally eaten right out of the pan, but Rachael and I didn't do that. Tastes good with blobs of allioli on top!