Lamb Paella

Every time we've visited Spain I'd stock up on saffron but back in the U.S. I'd hoard the precious dried stamens because they're so expensive here to buy. Well, that's over. The future is now!

Traditionally paella is cooked starting with raw short-grain Spanish rice. My version is simpler and I think just as tasty. I cook Japanese botan rice in a rice cooker! This is the height of heresy but with this technique I can have paella in 20 minutes instead of an hour.

I cool the rice. For this recipe I also had sautéed the lamb chunks beforehand. When it was time to cook tonight—I got home from the gym at 9:30 pm—I prepared the other ingredients. I soaked the saffron threads in hot water then minced garlic, chopped shallots, diced Roma tomatoes, large-diced yellow pepper, minced fresh rosemary, diced pepperoni (instead of chorizo) and I was ready to cook. I heated olive oil in a Dutch oven on my brand-new Kenmore smooth-top stove and gradually cooked the ingredients starting with the garlic and shallots. I added the yellow pepper and rosemary last. I decided not to use white wine and instead added a little chicken stock after I mixed in the cold rice. I lowered the heat, covered the pot for ten minutes and the paella was ready! It was delicious.

Prosciutto and Peach

Peaches are on sale, not as juicy as those we picked in Fennville, MI last summer but when ripened in a brown-paper sack they're delicious enough. Especially with thin slices of prosciutto with Dijon mustard on baguette, and intensely flavored Greek oil-cured olives!

Mackerel and Pea Sandwich

This was surprisingly good. I dry-sautéed canned mackerel in olive oil and added peas for a baguette sandwich, topped it with homemade mayonnaise. Accompaniments were fresh peach slices and a simple romaine-and-tomato salad with feta and Kalamata olives.

Simple Clam Chowder with Goat Milk

When we think of chowder we think of thick soup made with clams and heavy cream. How about a lighter version with whole goat milk? Instead of butter I used olive oil, which can be an acquired taste for some people used to butter in creamy soups. The beauty of modern-day cooking is the flexibility we now have to substitute healthier ingredients in classic recipes, a tasty challenge to those of us who strive for some creativity in our lifestyles.

Steel-Cut Oatmeal, Strawberry and Pepita

For an aging man, pepita (pumpkin) seeds are a boon. Source of naturally occurring estrogen-like compounds, it inhibits the enlargement of the prostate gland. It is wonderful as topping and source of protein on oatmeal. I continue my love affair with the steel-cut variety. If nothing else it makes for Slow Food - the oats have to cook for 30 minutes! But it's worth the time. The oat pieces are chewy, nutty and an indulgence on the tongue!