Rice With Andouille and Kale

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A one-pot meal that's smoky and with just the right amount of spiciness.
A one-pot meal that’s smoky and with just the right amount of spiciness.

At the start of shelter-in-place, I admit I was in a tizzy over all the shortages at grocery stores.

Sure, the scarcity of hand sanitizers and rolls of toilet paper had me a little troubled. But what really got me worked up was the run on all-purpose flour and, yes, rice.

After all, I am Chinese-American. So to me, a pantry without any rice is a very sorry one, indeed.

Fortunately, when I was nearing the last few grains in my cupboard, I managed to find a 25-pound bag of jasmine rice online for a reasonable price. Now, normally, even I, in a household of two, would never buy such a huge bag. But because this was the only one I saw, I grabbed it without a second thought.

Good thing I did, too, because it’s come in so handy. It’s also inspired me to seek out new recipes to enjoy this mother lode of rice, including this one-pot wonder for “Rice with Andouille and Kale.” It’s a recipe by the late-great food writer Molly O’Neill that was published in the New York Times, which she wrote for regularly.

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The Salve Of Kidney Bean and Mushroom Bourguignon

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A hearty, vegetarian take on French bourguignon.
A hearty, vegetarian take on French bourguignon.

“We’ll always have Paris.”

Not.

While Rick and Ilsa of “Casablanca” may always have the memories of that magical city they met in, my husband’s and mine will have to wait.

Although I’ve traveled to Paris a couple of times, he never had. This was to be the year that we got serious about planning our first trip to Europe together. But so much for that. A killer virus, planes grounded to a halt, and the unbelievable complexities of going anywhere — even the corner store — put an end to that trip for the foreseeable future.

That’s why discovering this recipe for “Kidney Bean and Mushroom Bourguignon” was such a gift.

It’s from the cookbook, “Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes” (Ten Speed Press), of which I received a review copy. This vegetarian cookbook that explores the wide, wonderful world of beans is by Joe Yonan, the food and dining editor of the Washington Post.

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Republique’s Fig-Tahini Cookies

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These fig-tahini cookies are not only pretty to look at, but have a wondrous chewy texture.
These fig-tahini cookies are not only pretty to look at, but have a wondrous chewy texture.

Mochi, gummi bears, springy noodles, and ideal chocolate chip cookies.

What do they have in common?

A certain chewiness that I can’t resist.

And “Fig-Tahini Cookies” possess that ideal attribute in abundance.

It’s evident not only in the consistency of the cookie, itself, but also in the chopped dried figs hidden throughout.

The recipe is from “Baking at République: Masterful Techniques and Recipes” (Lorena Jones Books, 2019), of which I received a review copy.

The cookbook is by Margarita Manzke, co-owner of Republique restaurant and bakery in Los Angeles. The book, written with former Los Angeles Times food writer Betty Hallock, features all the favorite pastries, cookies, cakes and pies from this fabulous bakery that’s a must-stop whenever my husband and I drive to Los Angeles.

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Black Cod with Hoisin and Ginger Sauces

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Saucy and sensational black cod.
Saucy and sensational black cod.

Are you salivating yet?

You should be — because “Black Cod with Hoisin and Ginger Sauces” is one of those gifts of a dish.

It’s incredibly easy, made with a succulent fish that’s forgiving should you accidentally overcook it, and amped up with a compelling sauce that’s a whirlwind of ginger, honey, garlic, chili paste, hoisin and soy sauce.

In short, it eats like classic Chinese steamed fish with ginger and green onions — but has a much more powerfully tasting presence.

The recipe is from Henry’s End restaurant in Brooklyn via Epicurious.

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Paella, Anyone?

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My chicken, broccolini and spring garlic paella that I made with the help of Teleferic Barcelona's paella kit. With it, the restaurant's to-go red sangria.
My chicken, broccolini and spring garlic paella that I made with the help of Teleferic Barcelona’s paella kit. With it, the restaurant’s to-go red sangria.

If you’re craving some saffron-scented paella — and want to put your cooking skills to the test — Teleferic Barcelona makes it easy to do so now.

The Spanish restaurant, with locations in Walnut Creek and Palo Alto, is now selling paella kits that you can pick up or get delivered.

Choose from kits that serve 2 or 4, and are designed to make traditional paella, squid ink paella or fideua. The kits are priced from $43 to $72.

The Palo Alto restaurant in the Town & Country Village, which has its own little merkat or market attached, invited me last week to test drive a kit on the house.

Teleferic Barcelona's kit that I used.
Teleferic Barcelona’s kit that I used.

The $48 basic paella kit comes with a paella pan, bomba rice, olive oil, Spanish crushed peppers, paella seasoning mix, and the restaurant’s own jarred sofrito. Just add your own stock or broth, as well as vegetables and protein.

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