Tuesday, June 24, 2014
The Challenge of Kosher Paella
When I saw that the choice for this week in WWDH was paella, I immediately cringed since I knew what was coming, and I was correct. Mussels, Clams, Prawns and Sausage, none of which are kosher. Actually, sausage is kosher but it can't be cooked with fish and shell fish is definitely prohibited in a kosher diet.
When I joined the group, Wednesdays with Donna Hay, I made the decision to at least attempt to modify recipes so that we could eat them and in most cases, it is not difficult to accomplish. When pork is used, I use chicken or turkey. When fish is used, I sub in salmon or a white fish such as flounder or sole. Easy to do.....
Donna went all out using so many shellfish and the only course of action I had was to ignore them completely and use vegetables and sausage with the rice. I also decided to look up what a paella should really be and was happy to find the following at Wise Geek.
"Almost anything can be used in a paella, and it is very easy to make vegan or vegetarian friendly paella which is equally scrumptious. Common meats include seafood such as lobster, mussels, clams, and shrimp, along with sausages, chicken, ham, and pork. Vegetables such as artichoke hearts, potatoes, peas, tomatoes, onion, and garlic are also used. "
I must admit, I had never heard of a vegetarian paella and if I had not already made it with the sausage, I would have added some more vegetables and skipped the meat, especially sausage which is unhealthy and we happened to have, this week.
I was happy to be use my saffron threads which rarely are removed from the shelf. I did not use the vegetable broth. I thought it would be too much liquid with the wine and tomatoes. I chose lots of parsley from our garden. Each time, I select an herb that is "ours", I feel a tinge of pride. I know, many of us grow our own herbs but I can't get over picking something and just using it.
You would find it hard to believe that for decades, we grew almost all of our vegetables. We would pop into the back yard and bring in the corn or peas or zucchini or "you name it". We did not grow herbs and I then, used the dried spices. This is a new dimension although it is a few years old and you would think that the novelty would wear out. It hasn't.
This recipe can be found in Modern Classics 1 on page 144. Kayte selected this and although it is a bit more ambitious than our usual fare, I enjoyed making it. Thanks Kayte.
******Please check out the other WWDH bakers and see what they are sharing with us.*******