Franck’s Paella Valenciana

The Spanish influence from language to architecture is found everywhere in Cuba. But Spain’s influence on Cuban life cannot be more apparent than in Cuban cooking.  Oceania’s Cruise Line’s Culinary Director, Executive Chef Franck Garanger, lived in Valencia, Spain where he mastered many recipes including Paella. Here is Franck’s recipe for Paella Valencia.

Franck’s Paella Valenciana
Serves 5

INGREDIENTS:
TOMATO BASE

2 tomatoes, quartered
2 garlic cloves, crushed
3 sprigs flat parsley, chopped

PAELLA
71/2 cups chicken stock
1/2 teaspoon saffron pistils
1/2 cup olive oil
1 red bell pepper, sliced lengthwise
3/4 cup squid, sliced into rings
10 tiger prawns (large shrimp)
3/4 cup pork, cut in 1/2-inch cubes
1 1/2 pounds chicken, cut into 10 pieces
Salt and pepper to taste
1 1/2 tablespoons smoked Spanish paprika (pimentón de la vera)
3/4 cup flat white beans
2 1/2 cups Sarica Valencia paella rice
10 fresh black mussels
1/3 cup fava beans
3/4 cup peas
2 lemons, quartered

Directions:
FOR THE TOMATO BASE
Combine the fresh tomatoes with the garlic and crush using a mortar. Mix in the parsley and then set the tomato base aside.

FOR THE PAELLA
Heat the chicken stock and add the saffron pistils. Bring to a boil, and then set aside. In a paella pan, add oil, sauté the bell peppers on low heat until soft, about 20 minutes. Remove from the heat and set aside. In the same pan, sear the squid and prawns. Remove from heat, drain, and set aside.
Add the diced pork, and olive oil, if necessary. Sauté on medium heat until golden brown, about 20 minutes. Add the chicken and season with salt and pepper. Roast until chicken is cooked through. Deglaze with the tomato base and add the paprika. Add the flat beans to the pan and cook until all the water evaporates and it begins roasting again. Add the rice and stir for 2 minutes. Mix in the saffron chicken stock and place the bell peppers on top.

Add the fresh mussels, prawns, squid, peas and fava beans. Bring to a boil and cook on high for approximately 20 minutes, or until all of the liquid evaporates and mussels open. Do not stir the rice in order to create the soccarat, or crispy crust, on the bottom. Garnish with lemon quarters.

* socarrat – crust that forms on the bottom of the pan when cooking paella.

Buen provecho!

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

 

 

Let’s Eat Cuban

Roasted Suckling Pig

If those Mojitos made you hungry, it’s time to enjoy a buffet of Cuban delicacies.  Let’s start with a roasted suckling pig (Cochinillo Asado Con Majo Criollo) from Executive Chef Ronald Smith and his fabulous team on Oceania Cruise Lines.

Fish & Seafood Soup

 

 

 

 

Try the fish and seafood soup (Sopon de Marinero) and, for a delicious treat,

 

Roasted Red Snapper

don’t miss the roasted red snapper (Porgio Asado).

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

Oceania’s Executve Chef Kelly’s Ceviche

Photo courtesy Oceania Cruise Lines

Oceania Cruise Lines Executive Chef Kathryn Kelly, is the Master Chef in charge of Oceania’s Culinary Centers which offer passengers hands-on cooking classes.  Oceania Cruise Lines also offers Culinary Discovery Tours where passengers can enjoy exceptional foodie experiences.  Here Chef Kelly shares a recipe for her fabulous Ceviche.

Executive Chef Kelly’s Ceviche
Serves 6

Ingredients:
8 ounces sea scallops, thinly sliced
8 ounces fresh shrimp, shelled, deveined and halved lengthwise
8 ounces sushi grade halibut or similar white fish
1 cup freshly squeezed grapefruit juice
1 cup freshly squeezed lime juice
1 fresh serrano chili, stemmed, seeded and finely sliced into thin rings
1 cup English cucumber, seeded and cut into 2-inch-long matchsticks
1 cup jicama, peeled and cut into 2-inch-long matchsticks
1/4 cup finely diced red onion
1 mango, peeled and brunoise (1/4-inch diced)
1 to 2 tablespoons fresh pomegranate seeds
18 cilantro leaves
Lime wedges, for garnish
Citrus-infused salt, for garnish

Directions:
Place the scallops, shrimp and halibut in a 13-by-9-inch ceramic or glass baking dish. Pour the grapefruit and lime juice over the seafood. Cover and refrigerate for 30 to 45 minutes until “cooked.” The seafood will change from translucent to opaque.

Transfer the seafood and juice to a medium bowl. Add the chili, cucumber, jicama, onion, mango, pomegranate seeds and cilantro. Stir to combine. Serve in a raised glass, such as a martini glass, garnished with lime wedges and a sprinkle of citrus-infused salt.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

Annie Copps’ Cape Codder

Meet Annie Copps, a frequent visitor to Cotuit  and Osterville where her family summers every year.  While Annie travels the world as an Instructor and Culinary Tour Leader for Oceania Cruise Lines (each year awarded “Best Food at Sea”), her heart belongs to Cape Cod.  And Annie has just published a delightful cookbook, “A Little Taste of Cape Cod: Recipes for Classic Dishes.”  by Annie B. Copps, Bluestreak Books, Weldon Owen, 2018 (available on Amazon.com).

The book is filled with recipes of food and drink that visitors will find when they visit – and then they can make the dishes at home while they remember their fabulous days on beautiful Cape Cod.  Annie shares one of the recipes from her cookbook, the famous “Cape Codder” cocktail.  Her lovely little book also includes recipes for libations like “Summer Wind”, a “Blueberry Mojito”, and a   “Bloody Mary With a Coastal Twist”.

Cape Codder
Serves 6

Ingredients:
12 ounces vodka
12 ounces cranberry juice cocktail (sweetened cranberry juice)
1/4 cup fresh lime juice
About 8 ounces club soda or sparkling water
Ice
6 fresh mint leaves for garnish

Directions :
1.  In a large pitcher, combine the vodka cranberry juice, and lime juice.  Stir well to combine.
2.  Add the club soda, stir to mix, and pour into 6 tall ice-filled glasses.  Garnish each with a mint leaf and serve right away.

Cheers!

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

Chef Kelly’s Perfect Paella

Photo Courtesy of Oceania Cruise Lines

Oceania Cruise Lines Executive Chef Kathryn Kelly, is the Master Chef in charge of Oceania’s Culinary Centers which offer passengers hands-on cooking classes.  Oceania Cruise Lines offers Culinary Discovery Tours where passengers can enjoy exceptional foodie experiences.  For example, a Culinary Discovery Tour of Valencia, Spain where Paella was created.  Here is Chef Kelly’s Perfect Paella recipe that she has perfected over the last 20 years.

Perfect Paella
(serves 2)

Ingredients:

4 tablespoons olive oil, plus additional as needed
8 ounces chorizo, diced
1 small onion, finely diced
3 cloves garlic, minced
2 small tomatoes, finely diced
1/3 cup white wine
3 piquillo peppers, diced
1 tablespoon Spanish smoked paprika
4 saffron threads, soaked in 3 tablespoons water
1 small red bell pepper, diced
1 boneless chicken breast, skin on, halved width-wise
2 boneless chicken thighs, skin on
1 lobster tail, halved lengthwise
1/2 cup (80 grams) Bomba, Calasparra, or Arborio rice
4 scallops
8 shrimp, shelled and deveined
6 mussels
3/4 cup fish stock or clam juice
2 bay leaves
10 green beans, blanched and cut in 2-inch pieces

Directions:

Heat the olive oil in a 12-inch paella pan over medium heat. Be sure to coat the entire pan with oil. Add the chorizo and sauté until the fat is rendered, about 5 minutes. To ensure the chorizo stays tender, be sure not to overcook. Using a slotted spoon, transfer the chorizo to a bowl and set aside.

Add the onion to the paella pan and cook, stirring occasionally, for about 10 minutes, or until soft and translucent. Add the garlic and sauté for about 30 seconds, just until the aromas are released. Add the tomatoes and sauté for 2 to 3 minutes. Add the wine and cook for 2 to 3 more minutes, until reduced to a syrupy consistency. Transfer the entire mixture to a bowl and add the piquillo* peppers to complete the sofrito*. Add the smoked paprika to the saffron water, pour the water over the sofrito, and stir to incorporate.

Increase the heat on the paella pan to medium-high. Add the bell pepper and sauté for 3 to 4 minutes, until softened. Transfer the bell pepper to the sofrito bowl.

Add the chicken breast and thighs to the paella pan, skin side down, adding more olive oil if needed. Sauté the chicken for about 10 minutes, or until half-cooked. Transfer to a bowl and set aside. Add the lobster tail to the paella pan and sear for about 3 minutes, just to coat the lobster with flavor. Transfer to the bowl with the chicken.

To assemble the paella, return the sofrito to the paella pan. Nestle the chorizo, chicken, and lobster into the sofrito. Add the rice and then arrange the scallops, shrimp, and mussels on top of the rice.

Add only enough stock to barely cover the rice. Add the bay leaves. Bring the mixture to a medium boil and continue boiling for 1 minute.

Decrease the heat to medium, cover, and simmer for 15 to 17 minutes. Do not stir. When the rice has absorbed the liquid, remove the lid and discard the bay leaves. Discard any mussels that have not opened. Toss the green beans on top of the paella.

Increase the heat to high and continue cooking for 1 to 2 minutes so that the rice caramelizes on the bottom of the pan and forms the socarrat*. Watch carefully to ensure it does not burn, but do not stir. Stirring will prevent the treasured socarrat from forming.

*piquillo – a sweet pepper of a variety grown in Spain, often sold roasted and preserved in oil.

*sofrito – sauce of tomatoes, onions, peppers, garlic, and herbs.

* socarrat – crust that forms on the bottom of the pan when cooking paella.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

Oceania Cruise Lines’ Chef Kelly’s Eggplant Involtini Alla Parmigiana

Photo Courtesy of Oceania Cruise Lines

Oceania Cruise Lines’ Executive Chef Kathryn Kelly sometimes makes her Eggplant Involtini Alla Parmigiana recipe without the meat on her “meatless Mondays,” and she loves the way the flavor of the smoky mozzarella comes through. Chef Kelly substitutes sautéed or grilled portabella mushroom pieces for the meat. Mortadella is one of her favorite meats – it reminds her of the great bologna and mortadella sandwiches that her grandmother used to pack for her lunch with her homemade white bread and mayonnaise (never store bought). In the summer, they used to add tomatoes and toast the bread for the perfect sandwich!

Eggplant Involtini Alla Parmigiana
(makes 12 rolls, serves 4 to 6)

Ingredients:
EGGPLANT

2 large eggplants, each at least 7 inches long
Kosher or sea salt
Extra virgin olive oil

STUFFING
8 ounces ground veal
4 slices white bread, crusts removed, cut into 1/2-inch pieces
3 tablespoons whole milk
4 slices mortadella, each 1/8-inch thick, cut into 1/8-inch dice (about 1/2 cup)
4 slices mozzarella, each 1/8-inch thick, cut into 1/8-inch dice (about 1/2 cup)
21/2 tablespoons finely chopped garlic
1 large egg
1 teaspoon finely chopped fresh rosemary
1 cup coarsely grated Parmesan cheese
2 tablespoons finely chopped fresh basil
1 tablespoon extra virgin olive oil
Canola oil
2 cups tomato sauce
6 thin slices smoked mozzarella cheese

Directions:

For the eggplant: Cut both eggplants lengthwise into 1/8-inch-thick slices. Choose the 12 largest slices that are closest in size to one another. Reserve the remaining eggplant for another use.

Line 2 sheet pans with parchment paper. Sprinkle about 1 teaspoon of salt on each pan. Arrange the eggplant slices on the salt and sprinkle about 1 teaspoon of salt over the eggplant on each pan. Let sit for 30 minutes.

For the stuffing: In a large bowl, combine all of the ingredients. Using your hands, mix well until all of the ingredients are evenly incorporated.

To assemble: Prepare a medium-hot fire in a charcoal or gas grill, or preheat a two-burner grill pan over medium-high heat. Oil the grill rack or grill pan with canola oil. Preheat the oven to 375°F.

Using paper towels, blot the excess moisture from the eggplant slices, then lightly brush the slices on both sides with olive oil. Place on the grill rack or grill pan. Grill, turning once, until well marked on both sides and the slices are more pliable for rolling. This should take 2 to 3 minutes total. Transfer the slices to a work surface.

Spread half of the tomato sauce in the bottom of a 9-inch-square flameproof baking dish or other flameproof baking dish that will snugly accommodate the 12 rolls in a single layer.

Lay 1 slice of eggplant running vertically in front of you. Place about ¼ cup of the stuffing on the slice about 2 inches from the short end nearest you, shaping the stuffing so it is about 1 inch wide. Bring the end up over the stuffing, then roll up the slice, enclosing the stuffing completely. Place in the baking dish, seam side down. Repeat with the remaining eggplant and stuffing. Top with the remaining tomato sauce.

Bake until the eggplant is tender and the filling is hot, about 30 minutes. Remove from the oven and let rest for about 15 minutes. Turn the oven to broil.

To finish and serve: Top the rolls with the smoked mozzarella, draping 1 slice over every 2 rolls. Place under the broiler until the cheese is bubbling and lightly toasted. Serve directly from the baking dish, or divide among individual serving plates.

Buon appetito!

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

 

 

 

 

Oceania’s Chef Kathryn Kelly’s Butternut Squash Soup

Photo Courtesy of Oceania Cruise Lines

Oceania Cruise Lines has a wonderful cooking school at sea led by Executive Chef Kathryn Kelly.  Here is another great recipe from Oceania Cruise Lines’ Chef Kelly.  This recipe for Butternut Squash Soup is just in time for Thanksgiving Dinner.

This smooth and silky butternut squash soup is an example of one of the many harvest dishes served on board Oceania Cruises for Thanksgiving Dinner and it’s vegan.

Butternut Squash Soup
(Serves 4)

Ingredients:
1 tablespoon peanut oil
3/8 cup onions, chopped
1 teaspoon fresh ginger, minced
1 small butternut squash, diced (or 1 ½ cups)
1 cup coconut milk
1 cup water
1/8 piece jalapeño pepper, diced
Salt and pepper, to taste

Garnish
2 tablespoons pumpkin seeds, roasted
2 tablespoons green basil oil
2 tablespoons scallions, finely chopped

Directions:
Heat the oil in a medium-size saucepan and sauté the onions and ginger until translucent. Add the butternut squash and sauté for a few minutes without browning the squash. Add the coconut milk, water, and pepper. Simmer over medium heat until the squash is tender, approximately 30 minutes.

Then place ingredients in a blender and puree. Alternatively, you can use an immersion blender – the consistency of the soup should be thick. Season to taste with salt and pepper.

To serve, pour the soup into a bowl and top with roasted pumpkin seeds, scallions, and green basil oil.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

 

Scallops & Jamon Iberico over Tarbais Bean Cream from Chef Gjoka

Oceania’s Senior Executive Chef  Alban Gjoka

Here’s a recipe that’s great for company because it’s fabulous to look at – and we eat   with our eyes.

 

 

 

Scallops & Jamon Iberico over Tarbais Bean Cream                                                          
Makes 10 Appetizer servings
Ingredients:
20 Sea Scallops
Extra virgin Olive Oil
salt & pepper
10 slices very thin Iberico ham (or prosciutto), cut 1 inch wide
Mustard Cress or other microgreen for garnish

Tarbais Bean Cream:
1 cup Tarbais dry white beans (or other small white beans)
1 tablespoon extra virgin olive oil
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced celeriac
3 cloves crushed garlic
1 sprig rosemary
4 tablespoons butter (brown butter)
1 tablespoon Xeres vinegar (sherry wine vinegar)
1 tablespoon extra virgin olive oil

Directions:
For the bean cream:
Plunge the white beans in cold water overnight.
Sweat the carrots, celeriac, onions and garlic in olive oil for 5 minutes.  Add the beans and rosemary sprig and bring to a simmer; skim the surface.  Cook covered for 1 hour.
Add the salt and finish cooking for 20 minutes, or until soft.  Check seasoning and reserve.  Keep 30 pieces of the nicest beans for presentation.
Make the brown butter and deglaze with the vinegar.  Blend the beans using the cooking juice to make a fine puree.  Add the brown butter and blend a little more.  Finish with 1 tablespoon olive oil.  Check seasonings and keep warm by covering with plastic wrap.
For the scallops:
Season the scallops and grill on both sides.  Wrap each scallop with a slice of the ham.  Drain the scallops on paper towels.
Spoon the warm bean cream on the plate.  Place a scallop on the bean cream.  Season the reserved cooked beans with balsamic vinegar and olive oil.  Top the scallops with mustard cress and finish with cooked beans.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

The Ultimate Brunch

Oceania’s Senior Executive Chef Alban Gjoka and his incomparable Chefs bring you a Brunch to dream of.  It’s no wonder that the Oceania Cruise Line is always on top of the list for the best food at sea.

    Do you have a sweet tooth early in the day??                                                                                                                              

 

 

 

 

 

 

Maybe some smoked salmon to go with your eggs….                                                                                                                                                                      

 

 

 

 

 

 

 

Plump fresh strawberries and lots of tropical fruit delights!

A new take on marshmellow…….

And a slice or two of prosciutto….