Multi Vegetable Paella

This recipe is from the wonderful cookbook Plenty. It comes together quickly once you have gathered the ingredients. I substituted edamame for the fava beans that I could not find. I would use less tomatoes the next time I make it I think, but that is my own preference. This is a showstopper of a recipe as there is so much flavor and color! The recipe says it serves two generously but I think it could easily serve four as a main course and six as a side.
Vegetable Paella
3 T.olive oil
1/2 yellow onion, finely chopped
1 small red bell pepper, cut into strips
1 small yellow or orange bell pepper, cut into strips
1/2 fennel bulb, cut into strips
2 garlic cloves, crushed
2 bay leaves
1/4 t. smoked paprika
1/2 t. ground turmeric
1/4 t. cayenne
1 c. arborio or short grain paella rice (Calasparra)
6 1/2 T. good quality sherry
1 t. saffron threads
2 c. boiling vegetable stock
3/4 c. shelled fava beans (boiled, drained and each bean squeezed out) or edamame
12 plum tomatoes, halved
5 small grilled artichokes in oil, drained and quartered
15 pitted Kalamata olives, halved
2 T. parsley, roughly chopped
4 lemon wedges
Heat the olive oil in a paella pan or large shallow skillet and gently fry the onion for 5 minutes. Add the peppers and fennel and continue to fry on medium for 6 minutes or until soft and golden. Add the garlic and cook for 1 more minute. Add bay leaves, paprika, turmeric, and cayenne and stir well. Add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron. Boil one minute and add the stock and 1/3 t. salt. Reduce heat to a minimum and simmer very gently for 20 minutes or until most of the liquid is absorbed. Do not cover pan or stir while the rice is cooking. (Cook the fava beans as per above). Remove paella pan from the heat and scatter the tomatoes, artichokes and beans over the rice. Cover pan tightly with foil and let rest for 10 minutes. Remove foil, scatter olives on top and sprinkle with parsley. Serve with lemon wedges

Compost Cookies from Momofuku

Momofuku is David Chang’s restaurant in NYC and he is amazing. His pastry chef is Christina Tosci and these cookies are her creation. They are delicious! A little time consuming because you need to chill the cookies before they bake but I found two hours is enough. I used Heath toffee pieces instead of the butterscotch chips as that is what I had. The graham mixture is interesting and I saved it and made 2 more batches of cookies so I wouldn’t waste it. I also made the cookies the first time with 1/3 c. measure but much prefer a smaller cookie so I used my small 1 1/2 inch scoop that was perfect!
225 g butter, at room temperature (16 tablespoons (2 sticks))
200 g granulated sugar (1 cup)
150 g light brown sugar (2/3 cup tightly packed)
50 g glucose (2 tablespoons)
1 egg
2 g vanilla extract (1/2 teaspoon)
225 g flour (1 1/3 cups)
2 g baking powder (1/2 teaspoon)
1.5 g baking soda (1/4 teaspoon)
4 g kosher salt (1 teaspoon)
150 g mini chocolate chips (3/4 cup)
100 g mini butterscotch chips (1/2 cup)
1/4 recipe Graham Crust (page 112) (85 g (1/2 cup))
40 g old-fashioned rolled oats (1/3 cup)
5 g ground coffee (2 1/2 teaspoons)
50 g potato chips (2 cups)
50 g mini pretzels (1 cup)
For the graham crust:
190 g graham cracker crumbs (1 1/2 cups)
20 g milk powder (1/4 cup)
25 g sugar (2 tablespoons)
3 g kosher salt (3/4teaspoon)
55 g butter, melted, or as needed (4 tablespoons (1/2 stick))
55 g heavy cream (1/4 cup)

For the graham crust:
Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1. tablespoons) butter and mix it in.
Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
For the cookie:
Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See page 27 for notes on this process.)
Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated.
Be careful not to overmix or break too many of the pretzels or potato chips. You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.
Using a 2.-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature— they will not bake properly.
Heat the oven to 375°F.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose. For the “coffee grounds” in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from Stumptown as well as with crap-tastic coffee grounds that you can find just about anywhere. We discovered that it doesn’t make a difference what kind you use; the cookie is delicious every time. Just make sure you don’t use instant coffee; it will dissolve in the baking process and ruin the cookies. And, above all else, never use wet, sogalicious grounds that have already brewed a pot of coffee. We use Cape Cod potato chips because they aren’t paper-thin, and so they do not break down too much in the mixing process.