Gilding the Lily, or Blueberry Dutch Baby

     Mornings are coming earlier these days.  Yes yes, I know, they aren't ACTUALLY coming earlier, it's just that it is darker, and more painful to rise.  Midweek, getting going and the associated breakfast are all silent and quiet affairs.  In fact, I don't even eat breakfast until I make it to work, as the idea of eating anything at 6AM seems depressing, not to mention time consuming.
     On the weekend however, I can sometimes take a bit more time, and make something that involves thinking.  Or a recipe even.  I stumbled across this one a few weeks ago, in a back issue of Sunset.  I think it was credited to a restaurant somewhere, but didn't write that part down.  It's a revelation, really.  I have been making Dutch babies for years, they are a standard on the weekend repertoire.  But this one has a duh factor to it.  Add blueberries, and watch the whole thing lighten up and taste even better.  This is a breakfast version of gilding the lily, as it were.
     The recipe also instructs you to make a lemon curd, which would likely be very nice.  I haven't had lemons, or the patience to stand at the stove for an extra 20 minutes to make lemon curd, but find that it's quite tasty without this step.  If gilding the gilded lily is the goal, by all means, make lemon curd too.  I had poached pears with this today, and that works just fine too.
     One other step the recipe gives is to let the batter sit for a few hours, or even overnight.  I have never done that, and there are two possibilities:  I am missing an epiphany, a key step and I have never noticed; or, it's not necessary.  I am leaning on the latter.

Blueberry Dutch Baby

serves 2-4, depending on what else is being served, and how much you are inclined to share

Adapted from recipe found in Sunset Magazine

3/4 c flour

1T sugar

1/4t salt

3/4 c whole milk, or if you don't store this, 2/3 c 2% milk and fill to 3/4 line with cream

3 eggs

1 tsp vanilla

2T butter

1 c blueberries, fresh or frozen

Whisk the dry ingredients.  Whisk the eggs, vanilla and milk, and then add to the dry ingredients, whisk again until smooth.

Preheat the oven to 450F.  When it is hot, take a 9" pan, and heat on the stove.  Add the butter, and when melted, swirl around to coat the base and up the sides approx 1-2".  

Pour the batter in the pan, and scatter the blueberries on top.  

Bake approx 15 minutes, until puffed and golden on the edges.  

This recipe would work well in 2 smaller pans, if presentation is something you are desiring. Other berries or stone fruits would probably work well too.  

Going without, or not: Chocolate Buckwheat Cake

     My neighbor Brandis cannot have wheat.  I view this as a challenge.  I don't mind cooking gluten free.  I do mind eating food that tastes like fake whatever.  Or has textures or flavors that are....how you say?  Less than inviting.   For me to have buy in for cooking without, it has to taste like something I would make anyway, and the gluten free (or whatever) feature is a happy coincidence.  I think I achieved that last night.
     We had a lovely dinner at my neighbor's house yesterday.  The salmon with basil cream sauce and the warm mustard green salad were amazing.  ( I am hoping she can work out the recipe for the salad, for a post here).  I volunteered for dessert, and then cast about for something new.  Gluten free desserts are plentiful, you just need to adjust the dial a bit to get the right radio frequency.
     This one, I know I know, is going to get a few raised eyebrows.  It uses buckwheat flour (my friend Katie already gave me a harrumph when I told her about it.  No, really:  it's like a flourless chocolate cake, but lighter and not so rich tasting.  I don't end up feeling like I am going to have palpitations from the sheer chocolate intensity.  I don't feel like I can only eat a little sliver as it is too rich.  Don't get me wrong.  I like flourless chocolate cake, but it is a very intense experience.   Not for the faint of heart and all that.  This cake is just as lovely, but less.....intense.  It has a slightly nutty quality from the almond and buckwheat flours, but I PROMISE!  It's not stodgy or hippie, or frankly fake/gluten free tasting.
     Speaking of my friend Katie, it's obvious that she needs to give me a few lessons in chocolate work though:  I tried for chocolate curls on top and they look like a holy mess.  I should have followed my instincts and used sieved cocoa powder instead.  I was able to temper the chocolate just fine, but the curls came out looking like I was using thick steel plates of clunkiness.  My apologies.  I will say they made lovely scooping options for those who couldn't stay away from the whipped cream (ahem Robb and Bryce).
     This recipe is lifted directly from Smitten Kitchen.  I made no adjustments, as it was delicious as it was.  I believe she got the recipe from La Tartine Gourmande, so accolades given all around.  You can find the recipe here:  Chocolate Buckwheat Cake.
     I won't reprint it, as I haven't monkeyed with it.  I will say this:  I used a vanilla whipped cream on top and some ham handed chocolate curls.  But I would say it would taste just as good with whipped cream and either cocoa or berries on top as well.  Oh, did I mention that this recipe can be prepared in less than an hour?   Yet another reason to get out the mixing bowls and have at it.
     You beat the eggs and sugar to double the volume, then you fold in melted chocolate and

butter, fold in the flours and bake for about 25 minutes.  Then, it's cool and decorate as you see fit.

Letters from Abroad, or Paella

     I am cooking for a crowd this week.  There are 11 people staying at my sister's place here in Southeast Alaska for a big event tomorrow and everyone wants dinner.  The event?  Re-dedication of the Kasaan clanhouse on Prince of Wales Island.  I am so looking forward to this!  In the meantime....Cooking for a crowd can be a bit of a challenge.  Individual meringues?  Not very practical.  A roast is though.  So are sourdough pancakes (this is Alaska: that sourdough is 100 years old and originated north of the Arctic Circle!).  We consumed a whole cake for dessert the first night, lemon tart last night.  The salmon was a hit.  It's moose kebabs on the barbecue tonight. 
     Dinner last night was the best so far.  We made paella.  This was done Alaska style, using marinated wild turkey, shrimp and chorizo sausage.  Oh my.  I confess that I brought some items up from Seattle.  Getting chorizo is a challenge in rural Alaska.  So are beefsteak tomatoes.  But the recipe is entirely worth repeating and if you serve a Spanish wine, and finish with a stellar lemon tart (my sister uses Richard Sax's The World's Best Lemon Tart (linked here if you scroll down:   http://forums.finecooking.com/cookstalk/im-looking-recipe/lemon-tart ) and a rousing and very competitive game of Clue you will be able to (almost) duplicate the experience we had last night.
     Paella is fairly forgiving:  in Spain it takes the form of the region, with rabbit, chicken, seafood and/or sausage being added depending on how close you are to the sea and what's available.  This rendition uses all of that, and isn't likely very strictly authentic, but it's great eating none the less.
The extra step of marinating the turkey surely added more flavor dimensions, and is worthwhile, but if you are pressed for time, or if picking shot out of the wild turkey takes too long, skip it!

Paella for a Crowd

serves 9 to 11, and see notes for a scaled down version

1 wild turkey (wing) or 1 chicken breast, shot removed and cut into 1/2 to 1" pieces

2T garlic, chopped finely

2T chopped oregano

2t salt

pepper to taste

1-2 t vinegar

Mix, let marinate while you go on a hike

5T olive oil

2 c finely chopped onions

2 garlic cloves, finely chopped

1/2 red pepper, chopped

1/2 green pepper, chopped

1 t paprika

1 large ripe beefsteak tomato, or about 1 1/2 c chopped tomato

1 t sugar 

3 1/2c rice.  Karen had Jasmine, but Arborio is traditional

1/2 t saffron

1 c dry white wine

5 1/2 c chicken broth

8 links chorizo

1 1/2 lbs shrimp, peeled 

1/2 c chopped parsley

1-2T chopped oregano

1.  It's easiest to have all ingredients chopped and prepared.  Mix wine with saffron while you are chopping, set aside.  You will need a a very large paella pan, or 2 fairly large shallow pans, and divide ingredients between them.  

2.  Saute onions, garlic, peppers in oil until onions are translucent.  Add paprika.  Add chorizo, marinated turkey and saute for a few minutes.  Add rice and saute for a few minutes.  Add tomatoes, sugar and then saffron infused wine, broth.  Bring to a simmer, cover and reduce heat to low.  Cover and cook until the moisture is absorbed.  When the moisture is absorbed, place the shrimp on top of the mixture, cover and continue to cook until the shrimp is no longer translucent.  

3.  Sprinkle parsley and oregano on top prior to serving.  

Notes:  Scaling down for 4 to 6

I would leave the chicken portion roughly the same

I would reduce the onions to 1 to 1 1/2 cups

Use 2 c rice, and 4 cups wine + broth

Use 4 chorizo links, 1 lb shrimp and possibly reduce the parley, depending on how much you like it.