I think it was my grandmother who first told me that the older one gets, the faster time goes by. Back then, it didn’t mean much to me, but it surely does now. It seems like we’ve barely celebrated the start of one year, when the next one slaps us in the face. For twenty years, I’ve marked the beginning of each year with an open house, inviting friends and acquaintances to come for food, drink and conversation. Perhaps it is my hope that through this ritual we can, if only for a moment, quiet the forward rush of time. Also, I love the idea of colorful characters from the many parts of my life coming together, and getting to know one another. This year, on the second Sunday in January, upwards of forty people dropped by mi casita. Having had the privilege of spending two weeks in Spain last fall, and taking a cooking class in Barcelona, a Spanish theme seemed inevitable. And so, inspired by the food of Spain, I created a menu, not authentically Spanish perhaps, but rather my impression of a few Spanish dishes, cooked in my style. So, here in pictures and words, are the dishes I served, with a couple of recipes and the complete menu following at the end.
Photo at the top–Vegetable Paella. Medium grain brown rice sautéed along with diced onion, garlic, tomato and a pinch of smoked paprika and of saffron, cooked in lightly-salted vegetable stock. When the rice is nearly done (about 5o minutes later), I added in diced, steamed carrot, butternut squash and sweet potato, and continued cooking for about ten minutes. At this point, I seasoned the paella with a generous sprinkling of umeboshi vinegar (find this in a good natural food store, or substitute a bit of lemon juice and additional salt). Just before serving, I stirred in thawed frozen peas.
Photo above: Seafood Salad. Surprisingly, I found an exceptionally nice seafood mixture (raw shrimp, scallops, calamari and cooked mussels) at Costco. A day ahead, I briefly steamed some diced fresh fennel and then marinated it in a mixture of orange and lemon juices (along with the zest), mirin, olive oil, garlic, salt and pepper (save the feathery fennel leaves for garnish). Separately, I marinated thinly-sliced raw red onion in a similar mixture. The morning of the party, I quickly cooked the shell fish (when the shrimp is firm and thoroughly pink, the seafood is ready). Then I combined the briefly-cooked shell fish with the marinated fennel and red onion. The marinade from the vegetables was almost enough for the entire dish, but I did add some more orange and lemon juice, olive oil and salt and pepper to taste. This can be served chilled or at room temperature.
All photos by Robert Starkey
More photos and descriptions after the jump… Continue reading