Paella with rabbit and artichokes

1 lemon, halved
2 large artichokes
2 large tomatoes
1 (2- to 2 1/2-lb) rabbit, cut into 12 pieces
1 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1/2 large red bell pepper, cut into 1-inch pieces
2 garlic cloves, finely chopped
1 teaspoon sweet Spanish smoked paprika*
4 cups chicken stock or reduced-sodium chicken broth
1/8 teaspoon crumbled saffron threads
2 cups short- or medium-grain rice

Squeeze juice from 1 lemon half into a bowl of cold water, reserving remaining half. Keeping stem attached, cut off top 2 inches of 1 whole artichoke. Bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base.

Trim dark green fibrous parts from base and sides with a sharp paring knife, then rub cut surfaces with reserved lemon half. Trim 1/4 inch from end of stem and trim sides of stem down to pale inner core (don't worry if remaining flesh is very thin), then cut artichoke lengthwise into 8 wedges and cut out choke.
Rub cut surfaces with reserved lemon half and drop artichoke pieces into acidulated water. Trim remaining artichokes in same manner.

Cut a shallow X in bottom of each tomato with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool. Peel tomatoes, then discard seeds and finely chop.

Heat oil in paella pan until oil is hot but not smoking. Using pot holders, swirl oil in pan to evenly distribute it, then brown rabbit well on all sides, turning, about 8 minutes total.

Move browned rabbit pieces to outer edge of pan to slow down cooking while artichokes and bell pepper cook.

Add artichokes and bell pepper to center of pan and cook, stirring and turning artichokes frequently, until artichokes are golden brown, about 4 minutes. (Turn rabbit pieces occasionally while cooking artichokes and bell pepper to prevent burning.)

Add tomatoes, garlic, and remaining 1/2 teaspoon salt and cook, stirring, until mixture is thickened, about 6 minutes.

Sprinkle mixture with paprika and let cook, undisturbed, 1 minute, then bring rabbit in from sides of pan and stir into tomato mixture. Stir in stock and saffron.

Bring mixture to a boil, then sprinkle rice evenly around pan, avoiding pieces of rabbit. With a wooden spoon, gently agitate mixture to make sure rice is evenly distributed and all rice grains are submerged. (Do not stir again.)

After rice has been cooking for 10 minutes, reduce heat to medium and, continuing to turn pan a quarter turn every 5 minutes, cook until all of liquid is absorbed and each grain of rice is distinct and just tender (similar to al dente), 10 to 15 minutes more. (If all liquid has evaporated and rice is still not tender, sprinkle tepid water, a tablespoon at a time, over rice where needed and cook for 1 to 2 minutes more.)

Carefully remove pan from grill, then cover with a clean kitchen towel and let stand for 5 minutes before serving.

Recipe adapted from Epicurious

Cinnamon rolls

ROLLS
3/4 cup plus 2 tablespoons water
2 tablespoons unsalted butter, softened
2 1/2 cups bread flour
3 tbsp granulated sugar
1 teaspoon salt
1 teaspoon bread machine yeast
FILLING
1/3 cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, softened
GLAZE
1 cup powdered sugar
1/2 teaspoon vanilla
1 -2 tablespoon milk

Place water, 2 Tablespoons butter, bread flour, 3 tbsp white granulated sugar, salt and yeast in the bread machine and start on dough cycle.
Once dough is complete, roll out into a 9" square on a lightly floured surface.
Mix 1/3 cup sugar and 2 teaspoons ground cinnamon together. Spread 2 Tablespoons softened butter over the dough and sprinkle with the cinnamon mixture. Roll up tightly into a log and pinch the edges to seal. Cut into 1" slices and place in a greased 9"x9"x2" square pan (brownie pan) or 9 in pie pan.
Cover with kitchen towel and let rise 1 hour or so until double, OR in refrigerator overnight if making for breakfast.
Preheat oven to 375°F and bake 20 minutes or until golden brown.
Mix powdered sugar, vanilla and milk to make glaze, drizzle over rolls and serve warm.

Peach and berry pie

3 lbs. fresh peaches - peeled, pitted and sliced (about 9 medium size peaches)

1 cup fresh raspberries
1/2 cup white sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 double pie crust
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar
1 double pie crust

Preheat oven to 400 degrees F (200 degrees C).
Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, cornstarch, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
Bake 45 minutes in the preheated oven, until crust is golden brown.

Orechiette with garlic, kale and parmesan

1/4 cup chopped fresh cilantro
1 teaspoon finely grated lemon peel
1 garlic clove, minced
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
12 ounces orecchiette
1-2 tablespoons extra-virgin olive oil

Mix cilantro, lemon peel and garlic in small bowl; set aside.
Bring large pot of salted water to boil. Add pasta and cook just until tender but still firm to bite, stirring occasionally, drain. Add oil to pot and heat until hot. Add garlic, sautee for a minute then add greens, salt and ground pepper according to taste and sautee until soft. Mix greens with pasta in serving bowl, add cilantro mix and grated parmesan.

Sauteed lamb chops with onion gravy

Lamb chops
4 loin lamb chops
salt and pepper
1 tbsp olive oil

Gravy
1 small red onion, peeled and grated
1/2 cup (100 ml) red wine
1 tsp Dijon mustard
1 tsp honey

Heat olive oil in saute pan. Place lamb chops in pan, add salt and pepper. Sauté chops for about 3 minutes, then turn - add a little salt and pepper on other side. Saute for another 3 minutes, or until done. Place chops on a plate and keep warm.

Add the grated onion to the juices in the pan. Stir over medium heat for about 4 minutes, then add the wine, mustard and honey. Stir, and simmer for about 1 minute - or reduced to 5-6 tbsp. Add salt and pepper. Place chops on serving plate, and spoon gravy over chops.

Cherry pie

Ingredients:

Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

Filling:
4 cups (960 ml) pitted, sweet or tart fresh cherries(can use 4 cups (960 ml) sweet or tart canned or bottled cherries, drained with 1/3 cup (80 ml) cherry juice reserved)
3/4 cup (150 grams) granulated white sugar, or as needed
4 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon Kirsch or 1/4 teaspoon pure almond extract(optional)
2 tablespoons (25 grams) unsalted butter, cut in small pieces

For crust:
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

Preheat the oven to 425 degrees F (205 degrees C)and place the oven rack in the lower third of the oven.

Make the Cherry Filling: 

Place the cherries in a large bowl. Add the sugar, cornstarch, salt, lemon juice, vanilla extract, and Kirsch or almond extract (if using) and gently toss to combine. (If using canned cherries also add the 1/3 cup (80 ml) reserved cherry juice.) Let sit for about 10-15 minutes and then pour the mixture into the prepared pieshell and dot with the 2 tablespoons of butter. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.