BigSal's Profile
Green garlic....what to do
Huevos revueltos (scrambled eggs)- sautee the green garlic first and then add the eggs. Very simple, but delicious way to savor the green garlic. Or Huevos Revueltos Con Setas, Gambas y Ajetes (add mushroom, shrimp, and green garlic to your scrambled eggs) http://mykitcheninspain.blogspot.com/2011/04/my-favorite-fast-lunch.html
New Fuchsia Dunlop book
Very exciting indeed! My copy from Amazon UK is scheduled to arrive next week on the 7th or 8th. I am chuckling to myself thinking how excited we all are to receive this cookbook. I remember getting this excited about concert tickets or a new album. Funny how things change. :)
May 2012 COTM Spanish Month Companion Thread
Ensaladilla rusa con juevas de trucha (Classic potato salad with crunchy trout roe) Tapas: A Taste of Spain in America by Jose Andres p. 21
I managed to sneak in a Spanish recipe for our Memorial Day BBQ with a Spanish-style potato salad.
This version has more tuna and hard-boiled eggs than most other ensaladilla rusa recipes I've seen, making it very rich (in a good way).
Boiled russet potatoes and carrots are cut into 1" cubes, then add tuna, peas, chopped boiled eggs and stir in mayonaise (made from scratch with a combination of sunflower oil and olive oil). This is served at room temperature. The recipe says to finish with a touch of olive oil and some trout roe . Had I served it to my family like that it would have gone untouched, but I did try a very small portion with salmon roe and olive oil to see what it would be like. The roe adds another textural element and the olive oil adds additional richness, but neither are really necessary to the dish- just gilding the lily. Would definitely make this again.
May 2012 COTM: Food of Spain and Moro The Tapas and First Courses Thread
Tortilla (aka tortilla Española or tortilla de patatas) p. 24 Moro
http://www.bbc.co.uk/radio4/womanshour/food/recipe20.shtml
This seemingly plain potato and egg dish is very rich, succulent and crave-worthy. I first learned to make tortillas from The Food and Wines of Spain (Penelope Casas). I made a half recipe which uses 3 eggs, 1 large onion and 350 g (approx 12 oz) waxy potatoes. The thinly sliced onions and a pinch of salt are cooked in olive oil until caramelized. Thinly sliced potatoes are cooked in sunflower oil (would use olive oil next time) until tender, but not brown (the wok was perfect for this). Add the onions and potatoes to the beaten eggs and check for seasoning (I let the mixture rest for 15 min per Casas). Cook one side shaking the pan to make sure it doesn’t stick to the bottom, flip onto a plate and slide back into the pan to finish cooking the other side (I like mine juicy- not fully set). We like these at room temperature.
We really enjoyed this version. Although it is time consuming to make the potatoes and eggs separately, the results are worth it. The sweetness of the onions really comes through and potato to egg ratio was good. This recipe is similar to José Andrés’s (also very good), but he uses russet potatoes, fewer onions and potatoes, and he cooks the potatoes in olive oil.
Tortilla de patatas ( potato omelet) p. 196 Food of Spain
Roden has you cut the potatoes (waxy) into ½” dice and cooks the potatoes and onions together in olive oil. The egg to potato ratio (3 eggs and ¼ lb potatoes) has fewer potatoes than Moro’s version. The result is good, but we found that we wanted more potatoes to create that perfect amalgamation of potatoes and eggs. We also prefer sliced potatoes to diced in the tortilla.
May 2012 COTM Spanish Month Companion Thread
Chicken skewers marinated with paprika and oregano (Adobo de pollo) from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish
http://jonoandjules.com/2011/02/25/movidas-adobo-de-pollo/
I knew dinner had to be the boneless, skinless chicken thighs in the fridge, but how to make them was the dilemma. Wanting to stay with the month’s Spanish theme, I went to EYB and found this recipe. Chicken thighs are marinated in cumin, oregano, pimenton, garlic, parsley, saffron, salt and olive oil. The recipe says to marinate overnight, but I only did so for 3 hours. We grilled the chicken thighs whole rather than in pieces on skewers.
The result was quite delicious. The chicken was moist and infused with the smoky, nutty seasonings.
Basque tapa of bonito with soft onion and tomato (Pintxo bonito con cebolla y tomate) from Made in Spain: Spanish Dishes for the American Kitchen by José Andrés and Richard Wolffe p. 65
http://readingeagle.com/article.aspx?id=138365
This recipe called out to me because it paired caramelized onions and fish/seafood - a delicious combination discovered this month. We made the caramelized onions the day before so this came together in a snap.
Top toasted bread with tomato pulp (grated and seasoned with olive oil and salt), caramelized onions, tuna flakes (we used ventresca and we almost didn’t have enough to put on the toast because we kept snitching little bites- it was so good and buttery), chives and a drizzle of oil and salt. Yum.
May 2012 COTM: Food of Spain and Moro The Soups, Vegetables, Starches, and Legumes Thread
The Clarks do mention Amontillado as another option. I think that would have been a better choice for me.
May 2012 COTM Spanish Month Companion Thread
Coca de cebolla con pimientos, anchoas y queso Manchego (Traditional Catalan flatbread with caramelized onions, roasted peppers, anchovies, and Manchego cheese) Tapas: A Taste of Spain in America by José Andrés p. 143
http://us.riojawine.com/en/95-jose-andres.html
Even though my coca left something to be desired (I'd use parchment or a silpat to prevent sticking during baking and cook it longer in my oven), this is a very delicious combination of flavors (caramelized onions, piquillo peppers, black olives, anchovies and Manchego cheese). If I was short on time, I would make this again with a slice of toasted, rustic bread.
May 2012 COTM: Food of Spain and Moro The Soups, Vegetables, Starches, and Legumes Thread
Paella de pollo con alcachofas y oloroso ( Rice with chicken, artichokes and Oloroso) Moro p. 162
http://ifthatsdinnerivehadit.com/recipe.php?id=79
Soften finely chopped onions for 20 minutes, add artichokes cut into small wedges, finely chopped garlic and cook 10 minutes more. Rice is added to coat with oil and then sherry is added until some of the alcohol is burned off. Next add hot chicken stock, chopped parsley and nutmeg. Simmer 10 minutes, add chicken (we used thighs-previously cooked per recipe) and cook 5 more minutes. Cover and rest a few minutes before serving.
My husband liked this quite a bit (8 out of 10) and I didn't enjoy it quite as much. Overall it was a nice dish and I really wanted to like it more, but the Oloroso made for too sweet of a dish for me. Using less Oloroso might help if I were to make it again.
Best Recipes you have ever found on Chowhound Home Cooking board
Before trying hannaone's bibimbap and dolsot bibimbap recipes (http://chowhound.chow.com/topics/611934), they were only a restaurant treat for me. Now I can happily make it at home.
In search of fresh fava beans
I am looking for fresh fava beans. In previous years, I have seen them at Whole Foods or Kowalski's, but no sightings yet. I did see some at the Mississippi Market recently, but they looked liked they were on their last legs. I live in Minneapolis, but am very close to St. Paul, so I can go most anywhere in the metro area. Any verified sightings of fava beans would be appreciated. Thanks.
May 2012 COTM: Food of Spain and Moro The Fish, Poultry, and Meat Thread
I've discovered 2 other Spanish dishes that pair seafood (one with squid and the other with clams) and caramelized onions. Both delicious. I'll have to try it with tuna.
May 2012 COTM Spanish Month Companion Thread
Paella de pollo y setas (Chicken and mushroom paella) p. 154 from Tapas: A Taste of Spain in America by José Andrés
http://www.freshfarmmarkets.org/recipeviewer.php?recipeid=804
Spanish rice dishes are some of my favorites. The emphasis is on the flavor the rice itself. Early on when making paella and arroces, I would gravitate towards recipes that had a lot of ingredients thinking that adding more would result in better flavor, but now I prefer a few simple ingredients including homemade stock. This is a good example of how a simple dish can have outstanding flavor. I’d forgotten how good this is. It does require making a sofrito (a tomato and onion sauce) in advance. Otherwise, this is a snap to make. The result is an umami-laden rice dish that is earthy, rich and very satisfying.
Small pieces of chicken (we used boneless chicken thighs with skin) are sautéed until browned and then set aside. Next sauté chanterelle mushrooms, then add green beans and garlic and sauté. Return the chicken to the pan and then add diced jamón serrano, white wine, and sofrito. Lastly, add chicken stock, bay leaf, saffron, season with salt and add the rice (we used Bomba).
May 2012 COTM Spanish Month Companion Thread
I would have overlooked this recipe if you didn't discover it for us. It sounds great! Mouth-watering pictres as usual. :)
JUNE Cookbook of the Month: FOODS and WINES OF SPAIN, Penelope Casas - All Recipes
Arroz a Banda (Seafood –Flavored Rice, Alicante Style) p. 185
Arroz a banda is one of my favorite rice dishes. The rice is infused with the flavors of the sea without chunks of seafood in the rice. The key is a great fish broth. What also makes this version different is that there are finely chopped pieces of fish and shrimp that are mixed into the dish, as opposed to the seafood served on the side of the rice. The rice is punctuated with a garlickly alioli which adds another dimension to the rice. We enjoyed this very much.
May 2012 COTM: Food of Spain and Moro The Fish, Poultry, and Meat Thread
I'm glad. Tastes are so personal. The addition of fennel seeds in this one really sets it apart from the others.
May 2012 COTM Spanish Month Companion Thread
Pan con Tomate y Jamón Serrano (Tomato Toast with Spanish Ham) p. 36 Tapas by Jose Andres
Queso Manchego con Pan con Tomate (Manchego Cheese with Catalan Tomato Bread) p. 168 Tapas by Jose Andres
Tostada de Garrotxa (Tomato Toast with Garrotxa cheese) p. 62 Made in Spain by Jose Andres
Simple ways to enjoy some Spanish ingredients. Since we were going out for dinner tonight, we decided to snack our way through lunch. Toast rustic bread and rub a cut tomato into the bread until the flesh is grated and only the skin is left. Drizzle with olive oil, season with salt and add topping (manchego, garrotxa or jamón) and finish with another drizzle of olive oil.
Simple and satisfying way to enjoy jamón or cheese. Garrotxa was a Spanish cheese that was new to us. It is a goat cheese that is milky white, delicate and slightly nutty. Very good.
A side note for those that enjoy Spanish cheeses (Manchego, Zamorano, Campo de Montalban, Roncal, Murcia al Vino, etc.). Pairing them with membrillo (quince paste) is a delicious combination of sweet and savory. It makes a great dessert or snack.
May 2012 COTM: Food of Spain and Moro The Fish, Poultry, and Meat Thread
We have pincho morunos on the menu for this week. Perfect for summer grilling. Good to know that the recipe works with pork butt too.
June Cookbook of the Month: TAPAS by Penelope Casas - ALL RECIPES
Almejas con Cebolla Confitada (Clams with Onion Confit) p. 11
Clams are cooked with a sauce made of slow cooked onions with a hint of tomato sauce. The sauce is rich and luscious with just two ingredients. I might add a pinch of red pepper flakes next time for a little twist.
What are your FAVORITE meals or dishes to enjoy when it's HOT outside?
Hiyashi chuka
hiyayakko
cucumber kimchee
and yaki tori
June Cookbook of the Month: TAPAS by Penelope Casas - ALL RECIPES
Garbanzos con espinacas (chickpeas with spinach) p. 4
One makes garbanzos in advance (cook soaked, dried garbanzos with garlic, slice of onion, chopped tomato, bay leaf and salt). I made a pot of garbanzos and did my best to keep the ratios the same, although I think I went a little heavy with the garlic. The cooked garbanzos are infused with flavor and have a better texture than what I typically get from canned beans.
Finely chopped onions are sauteed until wilted, then chopped tomato (skinned and seeded) is added and cooked until softened. Next cooked, chopped spinach, olive oil and a saffron, garlic, and salt paste is added. This is mixed in with the garbanzos and then some of the reserved cooking liquid is added and finished with a small amount of semi-sweet grated chocolate.
I have always enjoyed the combination of garbanzos and spinach and this was no exception. I was very apprehensive about adding chocolate to the finished dish- even such a small amount- but I think it did add a depth of flavor to an otherwise very simple dish with barely any seasoning. I made a half recipe and ate it with toasted, crusty bread. Like gg mentions upthread, maybe a pinch of red pepper flakes would be a nice addition, but all in all I enjoyed this simple, rustic dish.
June Cookbook of the Month: TAPAS by Penelope Casas - ALL RECIPES
Almejas el Faro (Clams in Sherry Sauce) – half recipe- p. 12
http://tinyurl.com/7aebct3
Finely chopped onions are covered and cooked slowly until tender but not colored (I used .5 T of oil instead of 1) then an ounce of chopped jamón serrano (I ended up using leftover jamón ibérico) is stirred in. Next add oloroso sherry and clams. Cover and cook until clams open (pulling clams out as they open and returning them all to the sauce when done).
The sweet, almost melted, onions, the earthy, nutty ham, and the dark sherry made a great sauce for the clams. Bread was a must to mop up all of the juices. If you enjoy linguine with clam/pancetta sauce, this dish would appeal to you. If I had one adjustment it might be halve the amount of onion and ham, as much of it was left in the bowl (or I could double the clams…I think I like that idea better).
May 2012 COTM: Food of Spain and Moro The Tapas and First Courses Thread
Yes, this was a hit for us. I suspect using wild mushrooms would make this even better than the cremini version we had.
Thanks. This has been a fun month for us (revisiting old favorites and discovering some new ones).
June 2012 Cookbook of the Month Voting is Now Open!
A YEAR IN MY KITCHEN. Thank you, LN.
May 2012 COTM: Food of Spain and Moro The Fish, Poultry, and Meat Thread
Pollo en pepitoria (chicken in almond and egg sauce), Food of Spain p. 357
http://awhitemughalskitchen.blogspot.com/2012/05/may-1st-2012.html
Seasoned chicken thighs are lightly browned (I used less than 1 T for half a recipe) and set aside (recipe calls for bone-in, skin on thighs, I’d skip the skin next time). Chopped onions are cooked until soft and golden then chicken stock, cinnamon, dry white wine, a bay leaf are simmered covered. Then a paste made of unblanched almonds (we used marcona), garlic (toasted in a skillet with a touch of oil until the almonds are lightly browned) and egg yolk is added with a pinch of saffron Continue to simmer until the chicken is done. The sauce gets a lovely color from the saffron and is thickened from the rich almond and egg yolk paste. We made this on a beautiful, sunny day, but I think it would be even suited for the colder weather.
We both enjoyed this quite a bit- much more than I had anticipated. My husband said that the dish seemed like Indian food to him. I think it was because of the cinnamon and the sauce over the chicken. We served this with brown rice to help sop up the sauce, but a crusty loaf would have done just fine. A very satisfying meal.
May 2012 COTM: Food of Spain and Moro The Tapas and First Courses Thread
Setas al Jerez (Mushrooms with Sherry) from Moro p. 144
http://www.spanishfoodworld.co.uk/cookbook/spanish-tapas-recipes/mushrooms-sherry
Minced onion is sautéed until golden (I only used 1 T of oil for a half recipe), then garlic is added for a minute and then wild mushrooms (recipe does not say to slice them, but I used quartered cremini that I had in my fridge). After 5 minutes, one adds dry sherry, nutmeg and cooks for a minute. Lastly, one finishes the dish with chopped parsley, salt and pepper.
The sweetness of the onions and the addition of sherry lend a rich flavor that really complements the mushrooms. Although I do prefer champiñones al ajillo, this is still very satisfying and delicious.
June 2012 Cookbook of the Month Nominations Are Now Open!
Still deeply immersed into Spanish month, it is hard to think of next month, but time is running out. I have 2 of Arthur Schwartz's Italian books (The Southern Italian Table and Naples At Table). My concern for Arthur Schwartz month would be the lack of a cohesive theme ( I could be cooking Italian, another could be cooking Jewish, and another NYC food, etc). Even though we have an ancillary thread to the current COTM, it is still focused on Spanish cooking. I'd like to cook from Arthur Schwartz, but think it would be helpful to narrow it down a bit.
I also recently purchased a couple Skye Gyngell books. Planet Barbecue could work for us too. Still very indecisive for June.
A YEAR IN MY KITCHEN or TRULY MEXICAN (the recipes seem approachable and good for the summer- but it may work better in July/August for fresh tomatoes).
May 2012 COTM Spanish Month Companion Thread
Ha! No, I made several different bravas recipe. I ended up making one with Muir Glen and decided I should try my other tomatoes. I happed to take a bite of a Muir Glen and one from Gustiamo (strange that I have never tried a taste of either before). What tomatoes do you use?
We used Yukon Gold potatoes (it is what I had).
May 2012 COTM Spanish Month Companion Thread
I have only tried a couple things so far (ensalada mixta- not much of a recipe but good, patatas bravas, salsa de tomate-excellent but I'd use less oil next time and alioli-more liquid version than Roden's), but everything has been very good. I'm excited to try more things from this book.
May 2012 COTM: Food of Spain and Moro The Soups, Vegetables, Starches, and Legumes Thread
Champiñones al ajillo (mushrooms with garlic) p. 269 from Food of Spain
A lovely tapa that reminds me of my time in Spain. I ate a lot of these because they were delicious, affordable and meat-free (I was a vegetarian at the time).
Cook quartered mushrooms (we used cremini), chopped garlic and red pepper flakes in olive oil (we used 2 T instead of 4) on med high until they release juices (add s&p) and then cook until soft and most of the juices have evaporated. Finish with chopped parsley.
What’s not to like here. Mushrooms, garlic and a little heat. Because we cut down on the oil, we did not have any extra to mop up with bread, but it was still satisfying.
