Potatoes * Eggs * Onion
Look here for directions
Showing posts with label Spanish. Show all posts
Showing posts with label Spanish. Show all posts
Tuesday, August 9, 2011
Tortilla
What may be my favorite tapa, just happens to be made with but three ingredients.
Potatoes * Eggs * Onion
Look here for directions
Potatoes * Eggs * Onion
Look here for directions
Thursday, July 28, 2011
Three is the magic number
Building recipes with three ingredients is becoming more and more fun. It allows for simple combinations that are easy to put together but make for great dishes.
Toast * Roaster Garlic * Goat Cheese
Roast garlic
Toast bread.
Spread garlic on bread, top with cheese and drizzle with extra virgin olive oil and season with salt and pepper
Tomato * Mozzarella * Arugula
Slice tomatoes (from Lyons Farm)
Slice cheese
Arrange on plate and top with extra virgin olive oil and balsamic.
Dress greens (from Nichols) with extra virgin olive oil and balsamic, season with salt and pepper. Place on top of tomatoes and cheese.
Pimientos de Padrón * Oil * Salt
Heat oil until hot.
Fry pepper for about 3 - 4 minutes. Pat dry on a towel and season with salt
Pimientos de Padrón are a common tapa Spain, but are quite rare here. The fun part is that some (maybe one in five or so) are spicy, so you never know.
Toast * Roaster Garlic * Goat Cheese
Roast garlic
Toast bread.
Spread garlic on bread, top with cheese and drizzle with extra virgin olive oil and season with salt and pepper
Tomato * Mozzarella * Arugula
Slice tomatoes (from Lyons Farm)
Slice cheese
Arrange on plate and top with extra virgin olive oil and balsamic.
Dress greens (from Nichols) with extra virgin olive oil and balsamic, season with salt and pepper. Place on top of tomatoes and cheese.
Pimientos de Padrón * Oil * Salt
Heat oil until hot.
Fry pepper for about 3 - 4 minutes. Pat dry on a towel and season with salt
Pimientos de Padrón are a common tapa Spain, but are quite rare here. The fun part is that some (maybe one in five or so) are spicy, so you never know.
Friday, June 5, 2009
Tapas
Tapas are a easy, though somewhat time consuming. They are great for a larger crowd as you can put out a variety of dishes and people can mix and match to their taste. Many can be prepared in advance, which is great for parties.
Last night I made several which I'll highlight.
Tortilla Espanola
1 - 2 small potatoes, peeled and sliced
1 small onion, sliced
8 eggs
about 1 Tbs salt
Toss the potato and onion with some oil and cook in a non stick pan or in the oven until soft but not browned.
Meanwhile, mix the eggs and salt in a large bowl. Once the potatoes are soft mix with the eggs and let sit 15 minutes. (This rest is the trick to making tortilla not an omelet.)
Heat a pan and coat with oil and add the egg/potato mixture. Cover, and cook a couple of minutes until the tortilla begins to set. Using a flexible spatula reach under the tortilla to make sure that it does not stick to the pan. It will still be soft but once the bottom sets you want to be able to rotate it in the pan to prevent sticking. Cover and cook for about 10 minutes until it is almost set. Flip* and cook the other side until completely set. Serve warm, room temp or cold.
*There are several ways to flip the tortilla without covering your kitchen in egg. The easiest is to slide it out onto a plate, cook side down. Then flip the pan over the top (so the raw side is now in the pan) and flip the plate and pan together.
You can also do the triple flip method. Put a plate over the pan and flip the tortilla (cook side up) onto a plate. Using another plate, place it on top and flip again (cooked side down.) Then place the pan on top and flip again.
A favorite of ours is Patatas Bravas (Bold Potatoes) or fried potatoes with "spicy" sauce. The Spanish are known for many thing, the best football (not the stupid American game) in the world is one, spicy food is not. I tend to make them spicier then you would find in Spain, but you can make to your taste. Traditionally it is served with aioli, which I often don't make every time, but it is a nice treat.
Patatas Bravas
potatoes, cubed
oil
salt and pepper
Bravas Sauce
canned tomato sauce (or canned whole tomatoes, blended until smooth)
cumin
salt and pepper
hot peppers
EVOO
vinegar
To make the sauce blend the sauce ingredients. Adjust to taste. Warm slightly before serving.
Toss the potatoes with oil and salt and pepper. Bake in 400 deg oven, turning, until crunchy about 45 minutes.
Top with sauce.
Pimiento Alinado Roasted Peppers in oil
Peppers
garlic
EVOO
salt and pepper
The simplest way to roast peppers is over a gas stove. Place directly over the flame and cook, turning until charred all around. Be careful not to over cook, it will turn white.
Once the peppers are charred, place in a bowl and cover with plastic, foil or a dish towel. Let rest until cool. Then peal the blackened skin. Though temping, DO NOT run under water. You will be washing away all the flavor. Using your hand you can scrap most of the skin and the seeds and core. Then using a kinfe, scrap the pepper clean.
For this dish, place in a shallow bowl, add sliced garlic and season with salt and pepper. Let rest before serving.
By far our favorite tapa is Gambas al Ajillo (Garlic Shrimp). In this country there is a wide interpritation of this dish, in Spain there is none. It is shrimp bathed in garlic oil, served piping hot in a small ceramic dish. It is also know as Gambas Pil-Pil, the "pil-pil" being the sound it should make when it is served, hot and bubbly.
Gambas al Ajillo
garlic, sliced
salt
hot peppers
oil
shrimp
I am convinced that one of the keys to making this dish is the hot peppers, known as guindillas. I have been know to bring them back from Spain.
Place everything exept the shrimp in a cazuela.
Cook in a 450 oven until the oil is hot and garlic is starting to brown.
Add the shrimp and cook about 3 - 4 minutes, then turn. When they come out the oil should be boiling hot. Serve with lots of bread to soak up the oil and garlic.
Last night I made several which I'll highlight.
Tortilla Espanola
1 - 2 small potatoes, peeled and sliced
1 small onion, sliced
8 eggs
about 1 Tbs salt
Toss the potato and onion with some oil and cook in a non stick pan or in the oven until soft but not browned.
Meanwhile, mix the eggs and salt in a large bowl. Once the potatoes are soft mix with the eggs and let sit 15 minutes. (This rest is the trick to making tortilla not an omelet.)
Heat a pan and coat with oil and add the egg/potato mixture. Cover, and cook a couple of minutes until the tortilla begins to set. Using a flexible spatula reach under the tortilla to make sure that it does not stick to the pan. It will still be soft but once the bottom sets you want to be able to rotate it in the pan to prevent sticking. Cover and cook for about 10 minutes until it is almost set. Flip* and cook the other side until completely set. Serve warm, room temp or cold.
*There are several ways to flip the tortilla without covering your kitchen in egg. The easiest is to slide it out onto a plate, cook side down. Then flip the pan over the top (so the raw side is now in the pan) and flip the plate and pan together.
You can also do the triple flip method. Put a plate over the pan and flip the tortilla (cook side up) onto a plate. Using another plate, place it on top and flip again (cooked side down.) Then place the pan on top and flip again.
A favorite of ours is Patatas Bravas (Bold Potatoes) or fried potatoes with "spicy" sauce. The Spanish are known for many thing, the best football (not the stupid American game) in the world is one, spicy food is not. I tend to make them spicier then you would find in Spain, but you can make to your taste. Traditionally it is served with aioli, which I often don't make every time, but it is a nice treat.
Patatas Bravas
potatoes, cubed
oil
salt and pepper
Bravas Sauce
canned tomato sauce (or canned whole tomatoes, blended until smooth)
cumin
salt and pepper
hot peppers
EVOO
vinegar
To make the sauce blend the sauce ingredients. Adjust to taste. Warm slightly before serving.
Toss the potatoes with oil and salt and pepper. Bake in 400 deg oven, turning, until crunchy about 45 minutes.
Top with sauce.
Pimiento Alinado Roasted Peppers in oil
Peppers
garlic
EVOO
salt and pepper
The simplest way to roast peppers is over a gas stove. Place directly over the flame and cook, turning until charred all around. Be careful not to over cook, it will turn white.
Once the peppers are charred, place in a bowl and cover with plastic, foil or a dish towel. Let rest until cool. Then peal the blackened skin. Though temping, DO NOT run under water. You will be washing away all the flavor. Using your hand you can scrap most of the skin and the seeds and core. Then using a kinfe, scrap the pepper clean.
For this dish, place in a shallow bowl, add sliced garlic and season with salt and pepper. Let rest before serving.
By far our favorite tapa is Gambas al Ajillo (Garlic Shrimp). In this country there is a wide interpritation of this dish, in Spain there is none. It is shrimp bathed in garlic oil, served piping hot in a small ceramic dish. It is also know as Gambas Pil-Pil, the "pil-pil" being the sound it should make when it is served, hot and bubbly.
Gambas al Ajillo
garlic, sliced
salt
hot peppers
oil
shrimp
I am convinced that one of the keys to making this dish is the hot peppers, known as guindillas. I have been know to bring them back from Spain.
Place everything exept the shrimp in a cazuela.
Cook in a 450 oven until the oil is hot and garlic is starting to brown.
Add the shrimp and cook about 3 - 4 minutes, then turn. When they come out the oil should be boiling hot. Serve with lots of bread to soak up the oil and garlic.
Friday, May 8, 2009
Recipe of the Day: Pa Amb Tomaquet
One of my favorite tapas is pa amb tomaquet, bread with tomato. Its easy and tasty.
Pa amb tomaquet
bread
tomato
garlic
EVOO
salt and pepper
Grill or taste the bread. Then rub with garlic.
Rub with tomato.
Season with salt and pepper and generously with EVOO.
Pa amb tomaquet
bread
tomato
garlic
EVOO
salt and pepper
Grill or taste the bread. Then rub with garlic.
Rub with tomato.
Season with salt and pepper and generously with EVOO.
Sunday, April 26, 2009
Recipe of the Day: Salmorejo
We first had this when visiting Cordoba during Semana Santa (Holy Week). It is a simple dish that is great on warm nights with a glass of tinto de verano and some crusty bread. It is also served with a sesame cracker.
about 2 lbs ripe tomatoes
1 small loaf bread
3 - 5 gloves garlic
EVOO
vinegar
salt and pepper
Tear the bread and soak in water.
Roughly chop the tomatoes and place in blender.
Top with the bread and about half the water, garlic, EVOO, vinegar and salt and pepper.
Puree until smooth and creamy.
This is traditionaly served with chopped hard boiled egg and jamon.
about 2 lbs ripe tomatoes
1 small loaf bread
3 - 5 gloves garlic
EVOO
vinegar
salt and pepper
Tear the bread and soak in water.
Roughly chop the tomatoes and place in blender.
Top with the bread and about half the water, garlic, EVOO, vinegar and salt and pepper.
Puree until smooth and creamy.
This is traditionaly served with chopped hard boiled egg and jamon.
Friday, April 24, 2009
Recipe of the Day: Sopa de ajo
What do you do with leftover bread? Make sopa de ajo. It is a peasant food from Spain. Its easy, requires only a few ingredients and is amazingly filling. This is similar to the Italian pappa al pomodoro.
about half a loaf bread, cut in cubes (day old works too)
5 - 10 cloves garlic, lots sliced
salt and pepper
about a Tbs paprika to taste (use Spanish)
about 3 -4 cups water or broth
one egg per serving (optional)
Saute the garlic in a little oil over medium heat until it softens and begins to brown. Make sure not to brown too much or it will turn bitter.
Add the paprika, then the bread. Toss to coat and brown slightly.
Pour in stock or water.
Cover and cook about 5 - 10 minutes until the bread is soft. Then mash the bread to smooth.
If adding egg, gently place on top of the soup.
Cover and cook on low heat to poach until the egg is set about 5 minutes.
about half a loaf bread, cut in cubes (day old works too)
5 - 10 cloves garlic, lots sliced
salt and pepper
about a Tbs paprika to taste (use Spanish)
about 3 -4 cups water or broth
one egg per serving (optional)
Saute the garlic in a little oil over medium heat until it softens and begins to brown. Make sure not to brown too much or it will turn bitter.
Add the paprika, then the bread. Toss to coat and brown slightly.
Pour in stock or water.
Cover and cook about 5 - 10 minutes until the bread is soft. Then mash the bread to smooth.
If adding egg, gently place on top of the soup.
Cover and cook on low heat to poach until the egg is set about 5 minutes.
Friday, April 17, 2009
Recipe of the Day: Green Gazpacho
As we enter spring and it starts to warm up, its time for cold soups.
Here is an easy soup that requires almost no work.
2 - 3 ripe avacados
1 - 2 cucumbers, pealed
1 small onion
2 - 3 cloves garlic
1 - 2 slices bread, soaked in water
salt and pepper
EVOO
vinegar
Tip: to core an avocado, cut in half and give a twist to separate. Then using a chef knife strike the pit close to the hilt of the blade. Twist and remove the pit.
Blend all the ingredients in a blender, adding water to thin to desired consistency.
Season with salt and pepper to taste.
Refrigerate until cold.
Serve with bread or chips.
Here is an easy soup that requires almost no work.
2 - 3 ripe avacados
1 - 2 cucumbers, pealed
1 small onion
2 - 3 cloves garlic
1 - 2 slices bread, soaked in water
salt and pepper
EVOO
vinegar
Tip: to core an avocado, cut in half and give a twist to separate. Then using a chef knife strike the pit close to the hilt of the blade. Twist and remove the pit.
Blend all the ingredients in a blender, adding water to thin to desired consistency.
Season with salt and pepper to taste.
Refrigerate until cold.
Serve with bread or chips.
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