tag:blogger.com,1999:blog-87164344854396185332024-03-10T03:46:33.035+01:00The Winter GuestThe world seen from my kitchen in Spain...Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-8716434485439618533.post-17743834955537779392013-04-08T10:44:00.001+02:002013-04-08T10:47:24.392+02:00The Guest will be moving soon<a href="http://www.flickr.com/photos/30566188@N08/8631187472/" title="DSC_2080 blog por Miriam missy, en Flickr"><img alt="DSC_2080 blog" height="802" src="http://farm9.staticflickr.com/8381/8631187472_e7b807f94a_o.jpg" width="630" /></a>
Hi... is anyone still out there? Yes, it's been quite a long time since my last post, so I wouldn't wonder there's no one left to listen to me. Life's been quite hectic around here and I haven't found the time to blog in English. Shame on me. But I want that to change, because <i>The Winter Guest</i> is in the process of moving to my Spanish blog, <a href="http://invitadoinvierno.com/">El invitado de invierno</a>, which is in Wordpress and it's going to be bilingual (check the little language flag on the upper right corner). I have already moved all the entries and I'm working on adapting them to their new "home". It's already getting cosy down there...<br />
<br />
So the thing is that if there's still anyone interested in following The Winter Guest, I kindly request you to follow <a href="http://invitadoinvierno.com/" target="_blank">El invitado de invierno</a>, subscribe <a href="http://invitadoinvierno.com/en/feed/" target="_blank">here to the English version</a> or register for e-mail updates. I'm already publishing bilingual entries and, as I said, working on adapting the old entries, my collection of tapas among them, already to be found <a href="http://invitadoinvierno.com/en/category/tapas/" target="_blank">here</a>.<br />
<br />
<div style="text-align: justify;">
While I tidy up a bit, I leave you with my last personal project, a series of weekly still lives that you can follow at my <a href="http://guestofwinter.tumblr.com/" target="_blank">Tumblr</a> or my <a href="http://www.flickr.com/photos/30566188@N08/" target="_blank">Flickr account</a>.</div>
<a href="http://www.flickr.com/photos/30566188@N08/8630081695/" title="DSC_1959 blog por Miriam missy, en Flickr"><img alt="DSC_1959 blog" height="550" src="http://farm9.staticflickr.com/8126/8630081695_6c6cbcd65e_o.jpg" width="630" /></a>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com3tag:blogger.com,1999:blog-8716434485439618533.post-39250098005731371982012-10-19T21:00:00.000+02:002012-10-23T19:59:12.823+02:00School of Tapas: Garlic Soup Shots<a href="http://www.flickr.com/photos/30566188@N08/8102313143/" title="DSC_0873 por Miriam missy, en Flickr"><img alt="DSC_0873" height="937" src="http://farm9.staticflickr.com/8194/8102313143_bf3d51ab57_o.jpg" width="630" /></a>
Yes, garlic soup… I guess the very name will scare the hell out of a few
people. Well, they are wrong. There’s no garlicky fierceness in these
very Spanish <b>garlic soup shots</b>, only delicious mellowness. In fact, the
larger contribution to its assertive flavor comes from the chorizo and
the pimentón. Garlic soup or, as it is known in many regions, Castilian
soup, is peasant fare. The simplest and cheapest dish you could prepare
to warm up in the bleak plateau winter: garlic, pimentón, olive oil,
stale bread, some chorizo or ham (if you were lucky to have some) and
water. Nowadays garlic soup can also be enhanced with a good homemade
meat or chicken stock, but it is not essential, as the result is quite
delicious with just water.<br />
<br />
<a href="http://www.flickr.com/photos/30566188@N08/8102325428/" title="DSC_0875 por Miriam missy, en Flickr"><img alt="DSC_0875" height="797" src="http://farm9.staticflickr.com/8328/8102325428_17f74041ac_o.jpg" width="630" /></a>
The recipe I’ve used is a mixture of my mother’s and José Andrés’. Quite an endorsement, don’t you agree?<br />
<br />
<b>Garlic soup shots</b> (yields 4 servings) <br />
<ul class="ingredients">
<li class="ingredient">6 garlic cloves</li>
<li class="ingredient">6 tbsp olive oil</li>
<li class="ingredient">6 slices good chorizo</li>
<li class="ingredient">1 generous dash white wine</li>
<li class="ingredient">1 cup thinly sliced stale bread</li>
<li class="ingredient">1 tsp sweet pimentón</li>
<li class="ingredient">2 cups water or stock</li>
<li class="ingredient">Salt to taste</li>
<li class="ingredient">8 quail eggs</li>
</ul>
<a href="http://www.flickr.com/photos/30566188@N08/8102313027/" title="Sopa ajo_2 por Miriam missy, en Flickr"><img alt="Sopa ajo_2" height="455" src="http://farm9.staticflickr.com/8463/8102313027_06ebc8edb9_o.jpg" width="630" /></a>
<a href="http://www.flickr.com/photos/30566188@N08/8102325348/" title="Sopa ajo_3 por Miriam missy, en Flickr"><img alt="Sopa ajo_3" height="496" src="http://farm9.staticflickr.com/8049/8102325348_b3ce11574f_o.jpg" width="630" /></a>
<b>Instructions</b><br />
<div class="instructions">
<ol>
<li class="instruction">Thinly slice the stale bread, set aside.</li>
<li class="instruction">Pour the oil in a pot or better, in an
earthenware cazuela, which is the proper way to make garlic soup, and
sauteé the sliced garlic cloves, till golden.</li>
<li class="instruction">Add the diced chorizo and sauteé 1 minute. Then
add the pimentón, stirring for another minute, just to lightly toast it.
Never allow pimentón to brown, as it develops a bitter taste.</li>
<li class="instruction">Add the wine and let concentrate for a couple of minutes.</li>
<li class="instruction">Add the bread and toss so that it absorbs the
flavors. Then pour the water and add the salt. Let simmer 6-8 minutes
for the bread to soak the liquid and the flavors to blend. The soup will
feel somewhat gelatinous because of the bread. Taste the seasoning and
adjust if necessary. Keep the soup steaming hot.</li>
<li class="instruction">Serve the soup in small ramequins or bowls, and
add 2 quail eggs to each (1). Let the soup sit for a couple of minutes
or more; the hot soup will make the eggs set.</li>
</ol>
<div>
<div class="ERNotesHeader">
<b>Note:</b></div>
<div class="ERNotes">
(1) The eggs can be added whole or beaten, either way.<br />
<br />
Don’t fret if the soup looks messy. That’s the way it should look. The
bread gives it a gelatinous and thick feel, with the egg floating on
top. Enjoy it on a sunny and cold noon as a snack or for lunch, with a
full-bodied red Spanish wine. You’ll get a glimpse of Spanish peasant
life in Castille…<br />
<br />
This post is sponsored by <a href="http://homeaway.co.uk/">HomeAway</a>, UK's no. 1 holiday homes site. Find your ideal villa or apartment on Central Spain with HomeAway.</div>
</div>
</div>
Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com5tag:blogger.com,1999:blog-8716434485439618533.post-52800848119559253662012-09-26T17:44:00.001+02:002012-09-26T17:48:34.713+02:00School of Tapas: Fried Padrón peppers<a href="http://www.flickr.com/photos/30566188@N08/8026871631/" title="Pimientos Padrón_1 por Miriam missy, en Flickr"><img alt="Pimientos Padrón_1" height="811" src="http://farm9.staticflickr.com/8320/8026871631_90aa90510a_o.jpg" width="630" /></a>
Have you ever heard about Padrón peppers? There's a saying that goes <i>Pimientos de Padrón, unos pican y otros no</i> (Padrón peppers, some are hot and some are not). This refers to the fact that most of Padrón peppers are sweet and flavorful, while only a few of them can be quite hot, which makes eating them a culinary Russian roulette. And not only a gastronomic pleasure, but a lot of fun too.<br />
<br />
These little morsels of vegetable goodness originate in the northwestern region of Galicia, around the town of Padrón, hence their name. I have some kinfolk living there, so I visit often and have the chance to eat them at the local bars... delish. Padrón peppers are usually eaten fried in olive oil and with a sprinkle of coarse salt that not only enhances their flavor, but adds a nice crunch. No need for any other garnish, simplicity and quality food at its best.<br />
<a href="http://www.flickr.com/photos/30566188@N08/8026871517/" title="Pimientos Padrón_2 por Miriam missy, en Flickr"><img alt="Pimientos Padrón_2" height="809" src="http://farm9.staticflickr.com/8175/8026871517_6c5157f523_o.jpg" width="630" /></a>
<br />
<b>Pimientos de Padrón</b><br />
<ul>
<li>1/2 pound fresh Padrón peppers</li>
<li>Virgin olive oil for frying</li>
<li>Coarse salt or fleur de sel</li>
</ul>
<ol>
<li>Wash the peppers thoroughly and pat dry with kitchen paper.</li>
<li>Pour the oil in a pan to a depth of 1" approximately and put it on medium heat.</li>
<li>When the oil is hot, grab a handful of peppers and throw them into the oil. Use a lid as the oil will splash quite a lot. They should brown on both sides, but should not get too dark. Turn them over if necessary.</li>
<li>When done, take them out with a slotted spoon and sprinkle with the salt. Serve immediately while piping hot accompanied by a sturdy country bread.</li>
</ol>
For eating the peppers, you’ve got to hold them by the stem, bite into the flesh and pull, leaving the stem intact. You’ll end up with a nice collection of little stems on your plate.
Fried Padron peppers are superb served with a chilled fruity Galician
white wine like Ribeiro or Albariño.Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com4tag:blogger.com,1999:blog-8716434485439618533.post-67658852406954272172012-07-05T20:00:00.005+02:002012-07-06T12:00:38.699+02:00School of Tapas: Catalan cod brandada<a href="http://www.flickr.com/photos/30566188@N08/7507940002/" title="Brandada 1 por Miriam missy, en Flickr"><img alt="Brandada 1" height="908" src="http://farm8.staticflickr.com/7261/7507940002_75df875c25_o.jpg" width="630" /></a><br />
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<b>Cod <i>brandada</i></b> is a kind of fishy, flaky and garlicky mayonnaise, a mixture where the gelatin in the cod fish is used to whip up an emulsion of olive oil and milk, yielding a whitish slightly chunky purée (and you can listen to the word's pronunciation <a href="http://www.forvo.com/word/brandada/" target="_blank">here</a>, by my very self. Oh la la). Nowadays the northeastern region of Catalonia shares a border with France, but in the Middle Ages the county of Roussillon, just north of the Pyrenees, also belonged to the Crown of Aragon. This is to explain that because of a common history the cuisines of both sides of the present border have many dishes in common, and <i>brandada de bacallá</i> (in Catalan) or <i>brandade de morue</i> (in French) is just one of the many possible examples. And a delicious one, by the way, that you could easily sample at the <a href="http://www.holiday-rentals.co.uk/Spain/Costa-Brava-Girona/r987.htm" target="_blank">beautiful Costa Brava</a>, for example.<br />
<br />
As any emulsified food, <i>brandada</i> can be a bit tricky to make. But not more than homemade mayonnaise. Because of this "trickiness" potato is often added, which aids in binding everything together. So who are you? The bold one who makes <i>brandada</i> without the potato or the faint-hearted who adds potato? Let's find out...<br />
<br />
<b>Brandada de bacallá</b><br />
<ul><li>0.9 pounds (400g) salted or fresh cod</li>
<li>1/3 cup (75g) milk </li>
<li>1 3/4 cup (400g) extra virgin olive oil</li>
<li>3 garlic cloves</li>
<li>1 good pinch nutmeg</li>
<li>1 good pinch pepper</li>
</ul><ol><li>If you use salted cod, you know you need to desalt it first. Soaking it in water at least 12 hours, changing the water at least twice should suffice. Drain it in a colander and set aside.</li>
<li>Place the cod in a bowl with the milk and heat it in the microwave, just 2 or 3 minutes on high. Drain the fish and keep the milk for later. Leave to cool, remove the skin and bones and flake it. Set aside. </li>
<li>Peel the garlic and mash it. Pour 6 tablespoons of the olive oil in a skillet and heat. Add the garlic and stir-fry lightly on low heat, don't let it brown. Then, while keeping the heat low, add the fish and stir continuously with a wooden spoon, mashing and mixing, until all the oil is absorbed. At this point you can use a hand food processor to make the purée smoother, if you have one.</li>
<li>From then on, start adding the rest of the olive oil (previously heated) and the reserved milk (also warm) little by little, one spoonful of olive oil per half spoonful of milk, alway stirring (or mixing on very low speed) and adding the next spoonful only when the previous one has been absorbed by the mixture.</li>
</ol><a href="http://www.flickr.com/photos/30566188@N08/7507939840/" title="Brandada 2 por Miriam missy, en Flickr"><img alt="Brandada 2" height="897" src="http://farm8.staticflickr.com/7137/7507939840_b63354a812_o.jpg" width="630" /></a><br />
<br />
The flavors of the fish, the garlic and the olive oil marry beautifully in this <b>Catalan cod brandada</b>... For a succulent tapa, spread the <i>brandada</i> on small bread toasts and grill so that the tops brown lightly. <i>Brandada</i> is very often served with black olives too.Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com6tag:blogger.com,1999:blog-8716434485439618533.post-5292268269183242302012-06-25T15:56:00.000+02:002012-06-25T15:56:13.415+02:00Plum sorbet with "pacharán"<a href="http://www.flickr.com/photos/30566188@N08/7439562926/" title="Plum sorbet with pacharán por Miriam missy, en Flickr"><img alt="Plum sorbet with pacharán" height="901" src="http://farm9.staticflickr.com/8155/7439562926_8e0b40afe6_o.jpg" width="630" /></a><br />
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Have you ever heard of <i>pacharán</i>? <i>Pacharán</i> is a liqueur made by macerating <a href="http://en.wikipedia.org/wiki/Prunus_spinosa" target="_blank">sloe berries</a> in anisette (<i>patxaran</i> as spelled in the Basque Country and Navarra). It comes from the region of Navarra in the north of the country, but it is popular all over Spain and it is also brewed in La Rioja, Aragón and the Basque Country (something you could <a href="http://destinia.com/en/hotels/europe/spain/vizcaya/bilbao-hotels-l33756" target="_blank">enjoy in a short break in Bilbao</a>, for example). For this <b>plum sorbet with "pacharán"</b> I've followed a recipe by our common friend Jamie Oliver, who uses sloe gin, though it's not exactly the same as <i>pacharán</i>. <i>Pacharán</i> is better...<br />
<br />
As Jamie says, sloe berries belong to the same fruit family as plums and they make indeed a good match. The sorbet is made with frozen plums that are processed whole, that's the reason for the red speckles. Spanish mothers used to tell their kids that the fruit skin has a lot of vitamins, I tell my kids too. And the skin is a damn nuisance to get rid of... ahem. I've sweetened the sorbet with honey instead of sugar, which makes it ever healthier and it's a wonderful flavor pairing too. The plums came from my brand new CSA... wow.<br />
<br />
<b>Plum sorbet with "pacharán"</b><br />
Serves 10<br />
<ul><li>2 pounds (1kg) ripe plums</li>
<li>4 heaped tablespoons honey</li>
<li>6 tablespoons <i>pacharán</i> or sloe gin</li>
</ul><a href="http://www.flickr.com/photos/30566188@N08/7439563030/" title="Plum sorbet with pacharán por Miriam missy, en Flickr"><img alt="Plum sorbet with pacharán" height="824" src="http://farm8.staticflickr.com/7130/7439563030_94fdccfa2f_o.jpg" width="630" /></a><br />
<ol><li>One day in advance, wash, cut in half and core the plums. Lay them on a freezer container and freeze overnight. </li>
<li>The next day, throw the frozen pieces of plum in a powerful food processor or blender, one that can crush ice cubes. I use my Thermomix for that. Then add the honey and liqueur and process until you get a smooth sorbet. More or less, it doesn't get completely smooth.</li>
<li>You might need to process the plums in 2 batches. Then equally distribute the honey and liqueur among them. </li>
</ol><a href="http://www.flickr.com/photos/30566188@N08/7439562614/" title="Plum sorbet with pacharán por Miriam missy, en Flickr"><img alt="Plum sorbet with pacharán" height="948" src="http://farm8.staticflickr.com/7108/7439562614_1d66c7c4d2_o.jpg" width="630" /></a><br />
<br />
The sorbet can be eaten as it is, with a soft consistency, or can be poured into a container again and frozen somewhat longer. It doesn't get very hard though because of the alcohol in it. Serve the plum and "<i>pacharán</i>" sorbet with another tiny splash of more <i>pacharán</i>... delicious.<br />
<br />
<a href="http://www.flickr.com/photos/30566188@N08/7439562340/" title="Plum sorbet with pacharán por Miriam missy, en Flickr"><img alt="Plum sorbet with pacharán" height="928" src="http://farm8.staticflickr.com/7129/7439562340_cd9b2f7b84_o.jpg" width="630" /></a>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com1tag:blogger.com,1999:blog-8716434485439618533.post-35946101326647348022012-05-22T16:15:00.000+02:002012-05-22T16:15:24.019+02:00School of tapas: Sauteed watermelon with honey and mint<a href="http://www.flickr.com/photos/30566188@N08/7249019784/" title="Sauteed watermelon with honey and mint por Miriam missy, en Flickr"><img alt="Sauteed watermelon with honey and mint" height="840" src="http://farm8.staticflickr.com/7099/7249019784_5ac7d179e3_o.jpg" width="630" /></a><br />
<br />
Watermelon marinated in honey, vinegar and mint, then sauteed. This watermelon sauteed with honey and mint is a recipe for Michelin-starred French chef <a href="http://www.aubergade.com/fr/index.php" target="_blank">Michel Trama</a>, quoted by Spanish chef Miguel López Castanier, chef at the Madrilenian <a href="http://www.latabernadeliria.com/" target="_blank">Taberna de Liria</a> in one of his books. Alright, I can't say it is strictly a Spanish tapa, and it's not traditional at all, but it perfectly fits the modern tapa concept. You could easily find it in any posh restaurant in any <a href="http://www.holiday-rentals.co.uk/Spain/Costa-del-Sol-Malaga/r355.htm" target="_blank">Malaga holidays</a>, for example. And it is strikingly delicious and refreshing. I'm no fan of watermelon, I find it bland (in any case, I 'm not much of a fruit lover ). But the marinade in this recipe gives the watermelon precisely the spark I'm missing.<br />
<br />
This is a simple, refreshing and surprising way to eat a watermelon, worth trying. And when warm weather starts to come in, you crave for these quick recipes. Serve this appetizer with a chilled beer and your guests will be delighted. Cross my heart. To the point:<br />
<br />
Ingredients <br />
Serves 4<br />
<ul><li>1/2 peeled, sliced watermelon</li>
<li>1 heaping tablespoon of honey </li>
<li>2 tablespoons Spanish Sherry vinegar (or plain white wine vinegar)</li>
<li>1 good bunch of mint leaves</li>
<li>Salt to taste</li>
<li>Olive oil for sauteeing</li>
</ul><br />
Instructions<br />
<ol><li>Arrange slices of watermelon on a large dish. Wash and dry the mint, then mince finely with a knife.</li>
<li>In a bowl, mix honey, vinegar and chopped mint. Stir vigorously. Spread the slices of watermelon well with this marinade and let stand at least fifteen minutes.</li>
<li>In a nonstick skillet, pour a little oil and brush the entire surface with a kitchen brush. Put the pan on high heat and when hot, place the watermelon slices wetted in the marinade. Let the slices sautee 3 or 4 minutes per side, you'll notice them change color.</li>
<li>Once done, remove to a platter and cut into bite-sized pieces or the size you prefer. Serve as an appetizer on a hot day, warm or at ambient temperature.</li>
</ol><a href="http://www.flickr.com/photos/30566188@N08/7249019594/" title="Sauteed watermelon with honey and mint por Miriam missy, en Flickr"><img alt="Sauteed watermelon with honey and mint" height="774" src="http://farm8.staticflickr.com/7074/7249019594_888b1dcafb_o.jpg" width="630" /></a><br />
<br />
The combination of flavors is amazing in this recipe. Especially the mint gives it a great twist. And do not think I'm overdoing the mint, the taste is diluted a bit with the heat of sauteeing, and it perfectly matches the flavor of watermelon.Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com10tag:blogger.com,1999:blog-8716434485439618533.post-47359413706654124202012-04-27T15:39:00.000+02:002012-04-27T15:47:25.170+02:00School of tapas: Mallorcan tumbet, a vegetable tapa<br />
<a href="http://www.flickr.com/photos/30566188@N08/7118302895/" title="Tumbet por Miriam missy, en Flickr"><img alt="Tumbet" height="895" src="http://farm8.staticflickr.com/7135/7118302895_6cfc41ca22_o.jpg" width="630" /></a><br />
<br />
It’s spring, folks. The perfect time to get advantage of the seasonal produce available in the markets. <i>Tumbet</i> is a dish of roasted vegetables typical from the Mediterranean island of Mallorca, one of the most visited spots in Spain. The <a href="http://en.wikipedia.org/wiki/Balearic_Islands" target="_blank">Balearic Islands</a>, the archipelago to which Mallorca belongs, are known since the Roman times for its wonderful vegetables. That is why the native cuisine features quite an array of delicious vegetable dishes. This is one of them, a simple dish of sliced fried vegetables, stacked, topped with tomato sauce, then heated in the oven. Such an easy recipe needs of course to rely on the quality of its ingredients. And I tell you: Majorcan vegetables are some of the best in the world (to be savoured at the <a href="http://www.holiday-rentals.co.uk/Spain/Majorca-Mallorca/r223.htm" target="_blank">villas in Majorca</a>... sigh).<br />
<br />
In this dish the vegetables are first deep-fried individually, as they ask for different frying times, and then are thoroughly drained from the oil. The final dish must not feel oily at all. I am sure you will be wondering if you can roast the vegetables instead of frying them. Of course you can, but then you will have a different dish, not <i>tumbet</i>. The frying in olive oil gives the vegetables a distinct flavor and texture worth trying. And it goes without saying that the better the vegetables chosen, the better the result. Furthermore, it is essential to use a top quality tomato sauce. I usually have some homemade sauce of my own at hand. I use a lot of onion in making it to avoid adding sugar, that is why it looks so orange and pale in the photo. But I believe it is healthier. And I can tell you it is delicious, if I may say so myself…<br />
<br />
One last piece of advice: the aubergines are fried last because they need a higher temperature than the other vegetables in the recipe. The higher the temperature, the less oil they will soak. Yeah, they like it hot.<br />
<br />
<b><i>Tumbet</i> from Majorca</b><br />
<ul>
<li>2 medium potatoes </li>
<li>1 medium aubergine </li>
<li>1 large zucchini </li>
<li>1 red bell pepper </li>
<li>1 green bell pepper </li>
<li>Tomato sauce to taste </li>
<li>Virgin olive oil for frying </li>
<li>Salt</li>
</ul>
<a href="http://www.flickr.com/photos/30566188@N08/6972224082/" title="Tumbet por Miriam missy, en Flickr"><img alt="Tumbet" height="607" src="http://farm8.staticflickr.com/7183/6972224082_60f11f5ecf_o.jpg" width="630" /></a>
<ol>
<li>First of all, slice the aubergine in 1/2 inch slices (without peeling it), lay on a colander, thoroughly sprinkle with salt and leave it for an hour to release its bitter juice. </li>
<li>Meanwhile, peel the potatoes and cut in 1/2 inch slices. Heat the olive oil and fry on medium heat, till slightly browned.
While the potatoes are frying, slice the zucchini (without peeling it) and the peppers in 1/2 inch slices too. Set aside. </li>
<li>Drain the potatoes and put them on a dish lined with kitchen paper to soak the oil. Fry the zucchini till browned. Drain them and put them on kitchen paper too. </li>
<li>Fry the peppers and proceed as before.
Pat dry the aubergine slices and fry them. Proceed as before. </li>
<li>When all the vegetables are fried, thoroughly tender and drained from the oil, you can begin to arrange them in small stacks if you want to serve <i>tapas</i>, or in an oven dish. Begin by laying some tomato sauce on the base, then make the vegetable layers in the following order: potato, aubergine, zucchini and peppers. Add salt after finishing each layer. End up with some more tomato sauce for topping. You can sprinkle some herbs too if you fancy. For small stacks I use pastry rings to keep them neat. </li>
<li>When done, heat the oven to 350-360F and bake for 15 minutes. Serve immediately, although tumbet can also be served at ambient temperature, especially when the weather is warm.</li>
</ol>
Buen provecho!Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com5tag:blogger.com,1999:blog-8716434485439618533.post-73628739984987079472012-03-15T15:33:00.002+01:002012-03-19T17:33:45.068+01:00School of Tapas: Apple paste with Manchego cheese<a href="http://www.flickr.com/photos/30566188@N08/6838450168/" title="Dulce de manzana con queso manchego por Miriam missy, en Flickr"><img alt="Dulce de manzana con queso manchego" height="902" src="http://farm8.staticflickr.com/7042/6838450168_b8304c85e1_o.jpg" width="630" /></a><br />
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This apple paste or <i>dulce de manzana</i> is a typical recipe from the northern part of Spain, especially <a href="http://en.wikipedia.org/wiki/Asturias">Asturias</a>. This is a humid, lusciously green apple-growing region, best known for its delicious cider, brewed all over the place by large and small apple growers. It is also known for its strong and amazing blue cheeses, like <a href="http://en.wikipedia.org/wiki/Cabrales_cheese">Cabrales</a>. This apple paste is similar to the famous quince paste, <i>dulce de membrillo</i>, a true staple food in many Spanish regions (I'm sure you'd be treated to this <i>dulce</i> in the <a href="http://www.holiday-rentals.co.uk/Spain/r58.htm">Spanish villas</a> in the region of Castilla La Mancha...). Similarly apple paste and strong cheeses go together like a horse and a carriage. Here I have paired <i>dulce de manzana</i> with a hearty Manchego cheese. An easy tapa not to be missed.<br />
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Here follows the recipe for the apple paste. No, I won't give you the recipe for Manchego cheese, it's a state secret.<br />
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<b>Dulce de manzana</b><br />
<ul><li>1.3 pound (600g) apples (some tangy variety, like Reinette)</li>
<li>1 lemon</li>
<li>0.4 cup apple cider (100g)</li>
<li>1 pound sugar (500g) </li>
</ul><span id="fullpost"><br />
<a href="http://www.flickr.com/photos/30566188@N08/6838450364/" title="Dulce de manzana por Miriam missy, en Flickr"><img alt="Dulce de manzana" height="681" src="http://farm8.staticflickr.com/7194/6838450364_9c5e1320f8_o.jpg" width="630" /></a><br />
</span><br />
<ol><li><span id="fullpost">Peel the lemon and get rid of as much pith as you can. cut in half and extract the pips.</span></li>
<span id="fullpost">
<li>Peel and core the apples. cut in large chunks and sprinkle with some of the lemon juice to prevent them from browning. Add the cider and sugar, stir to mix. Process the mixture in a food processor or blender till smooth. </li>
<li>Put the pureed fruit in a heavy saucepan. Turn on the heat to low and simmer 35-40 minutes uncovered, stirring often. </li>
<li>When the paste is ready, the pureé will acquire a deep redish golden color. To test for doneness, take a teaspoonful of the mixture and drop it on a plate. Wait until it's cold. If the drop is firm enough to the touch and detaches from the plate in one piece when pushed with your finger (a lot more solid than jam consistency), then it's done. If the pureé is too soft, just proceed with the simmering 2-5 minutes longer or as long as needed. </li>
<li>When ready, pour the paste into a shallow container large or small enough to form it into the shape of a thin ingot (the thickness of the portion in the photos is the final thickness) and let it cool completely. I recommend you use a lidded container, as the paste tends to dry quite a bit. Well, unless you intend to eat it all in one go. You can also use a loaf pan lined with plastic so that you can unmold it on a plate. But always keep it covered if you're not going to finish it right away.</li>
<li>Slice the cheese and slice pieces of the apple paste of similar size. Top the cheese with the <i>dulce de manzana</i> and enjoy!</li>
</span></ol><span id="fullpost"><a href="http://www.flickr.com/photos/30566188@N08/6984572501/" title="Dulce de manzana con queso manchego por Miriam missy, en Flickr"><img alt="Dulce de manzana con queso manchego" height="901" src="http://farm8.staticflickr.com/7208/6984572501_15710487ef_o.jpg" width="630" /></a><br />
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It is essential to use tangy apples in order to offset the sweetness of all the sugar needed for the pureé to gel.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/6838450494/" title="Dulce de manzana con queso manchego por Miriam missy, en Flickr"><img alt="Dulce de manzana con queso manchego" height="890" src="http://farm8.staticflickr.com/7190/6838450494_af6be73d6d_o.jpg" width="630" /></a><br />
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And let me add a last tip: <i>dulce de manzana</i> goes really well with all kinds of meat or liver terrines and foie...<br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com16tag:blogger.com,1999:blog-8716434485439618533.post-92211538849389014302012-02-23T12:15:00.001+01:002012-02-23T12:15:56.752+01:00School of tapas: Stuffed mini peppers with Spanish tortilla<a href="http://www.flickr.com/photos/30566188@N08/6897997005/" title="Stuffed mini peppers with tortilla por Miriam missy, en Flickr"><img alt="Stuffed mini peppers with tortilla" height="932" src="http://farm8.staticflickr.com/7189/6897997005_82260988c1_o.jpg" width="630" /></a><br />
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Fine, now that you already know how to prepare a <a href="http://invitadoinviernoeng.blogspot.com/2012/01/school-of-tapas-spanish-tortilla-or.html">good Spanish <i>tortilla</i></a> we can move on and put that knowledge to good use on a different <i>tapa</i>, on some cute <b>stuffed mini peppers with Spanish <i>tortilla</i></b>. This is a relatively recent twist on the Spanish <i>tortilla</i> with green peppers, where instead of adding the sliced and stir-fried peppers to the <i>tortilla</i> mixture and then concocting a regular <i>tortilla</i>, you make it totally the other way around: peppers outside, <i>tortilla</i> inside. Real fun. And yummy too.<br />
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<b>Stuffed mini peppers with Spanish <i>tortilla</i></b><br />
Yields a <i>tapa</i> for 2 persons:<br />
<ul><li>4-6 mini peppers</li>
<li>1 medium-largish potato</li>
<li>2 medium eggs</li>
<li>1/4 onion (optional)</li>
<li>Extra virgin olive oil</li>
<li>Salt to taste</li>
</ul><span id="fullpost"><br />
<a href="http://www.flickr.com/photos/30566188@N08/6897984187/" title="Stuffed mini peppers with tortilla por Miriam missy, en Flickr"><img alt="Stuffed mini peppers with tortilla" height="434" src="http://farm8.staticflickr.com/7196/6897984187_401c214c7d_o.jpg" width="630" /></a><br />
<a href="http://www.flickr.com/photos/30566188@N08/6897984409/" title="Stuffed mini peppers with tortilla por Miriam missy, en Flickr"><img alt="Stuffed mini peppers with tortilla" height="438" src="http://farm8.staticflickr.com/7067/6897984409_71940e7bc6_o.jpg" width="630" /></a><br />
<a href="http://www.flickr.com/photos/30566188@N08/6897984627/" title="Stuffed mini peppers with tortilla por Miriam missy, en Flickr"><img alt="Stuffed mini peppers with tortilla" height="634" src="http://farm8.staticflickr.com/7202/6897984627_8b45216383_o.jpg" width="630" /></a><br />
<ol><li>Start by preparing the mixture for the Spanish <i>tortilla</i>. Peel and slice the potatoes and do the same with the onion, if adding any. Heat as much oil as you need in a deep skillet or deep-fryer and deep-fry the potatoes and onions on low heat until thoroughly soft. Drain well and let cool. Set aside.</li>
<li>Break the eggs, put them in a bowl, add a pinch of salt per egg and beat. Add the drained vegetables and mix well, breaking the soft potato in pieces small enough to easily stuff the little peppers. Let the mixture rest a few minutes.</li>
<li>Preheat the oven to 355ºF. </li>
<li>Wash the peppers. Carefully remove the top of each pepper and set aside. Discard all seeds and membranes without breaking the peppers.</li>
<li>Place the peppers in an oven dish where they fit snugly, so that they keep upright. With a teaspoon, fill them with the <i>tortilla</i> mixture. Place the cap on top and brush the peppers with some extra olive oil.</li>
<li>Bake the peppers something in between 20 and 30 minutes, until the <i>tortilla</i> is set and the peppers are tender, but not browned. </li>
</ol>If you use an earthenware little <i>cazuela</i> like mine, the dish will look utterly Spanish. Diced <i>chorizo</i> can be added to the <i>tortilla</i> mixture too, to give the stuffing some more spiciness. This kind of stuffed pepper dish is rarely prepared with hot peppers, but feel free to use jalapeños, for example. What I love about these type of stuffed pepper is that you can prepare them in advance only to bake them in the oven in the last minute. Mind my words: you'll love them.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/6897984831/" title="Stuffed mini peppers with tortilla por Miriam missy, en Flickr"><img alt="Stuffed mini peppers with tortilla" height="863" src="http://farm8.staticflickr.com/7200/6897984831_c2db7510b5_o.jpg" width="630" /></a><br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com6tag:blogger.com,1999:blog-8716434485439618533.post-57560561706318486202012-01-14T12:00:00.002+01:002012-01-14T12:00:04.333+01:00School of tapas: Spanish tortilla or tortilla española<a href="http://www.flickr.com/photos/30566188@N08/6689459507/" title="Tortilla española por Miriam missy, en Flickr"><img alt="Tortilla española" height="771" src="http://farm8.staticflickr.com/7033/6689459507_1669f1a113_o.jpg" width="630" /></a><br />
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That’s right, <em>tortilla española</em>. This famous tapa at last after a long hiatus. <strong>Spanish <em>tortilla</em></strong> is one of the few dishes that can be undoubtedly found all over Spain, if not the only one. It’s so interspersed in our identity that no region can claim to be the cradle of this ubiquitous dish or <em>tapa</em>. And as with every traditional dish, every family claims to prepare the ultimate version. Much debate goes on about the size to which the potato should be sliced, the kind of potato to be used, the seasoning, the degree of inner “runniness” (more cooked, more raw), with onion or onionless… it goes on and on. But the fact is that no matter how it’s made, it is a true favourite on all tables and at all Spanish homes, genuine comfort food. And by the way, my mother makes the best <em>tortilla</em> ever, of course…<br />
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And it’s not so difficult to make. Accurate doneness and seasoning take practice, but the result will always be edible, after all… Spanish <i>tortilla</i> is basically nothing more than potato, egg and salt. Some people claim that <i>tortilla</i> should also include some onion and that is a very common addition too, as it gives it a tasty twist that I also love, therefore I’m including this option in the directions. But let’s get to it:<br />
<br />
<b>Spanish <i>tortilla</i></b><br />
(for 6-8 tapa-sized portions)<br />
<ul><li>3 medium potatoes (waxy potatoes preferred)</li>
<li>5 medium eggs </li>
<li>1/2 onion (optional) </li>
<li>Salt to taste</li>
<li>4 cups (minimum) virgin olive oil for deep frying </li>
</ul><span id="fullpost"><br />
<a href="http://www.flickr.com/photos/30566188@N08/6689459749/" title="Tortilla española por Miriam missy, en Flickr"><img alt="Tortilla española" height="900" src="http://farm8.staticflickr.com/7145/6689459749_bafa338eb4_o.jpg" width="630" /></a><br />
<ol><li>Peel and slice the potatoes finely (see the photos). Peel and slice the onion if using. </li>
<li>Heat the olive oil in a deep frying pan or in a deep-fryer, to low-medium. Add the potatoes (and onion). The potato must be poached gently, not really fried. It is essential that the potato slices don't form any hard <i>skin</i> (nothing near potato crisps), they must be overly soft in the end. The poaching can take anything from 5 to 10 minutes, depending on the type of potato. Turn them over once in a while with a slotted spoon if not using a deep-fryer. When done, drain them from the oil and set aside.</li>
<li>In a large bowl, beat the eggs thoroughly and add the salt. I have my own rule of thumb for the amount of salt: one large pinch per egg, plus another one for the potatoes... sounds silly, but it works for me.</li>
<li>When the potatoes have cooled down a bit, tip them into the bowl and mix well with the eggs. You can cut with a fork through the potatoes to make the slices smaller to better blend with the eggs. Let the mixture stand for 10 minutes, the potatoes will absorb some of the egg.</li>
<li>Prepare a heavy bottom non-stick skillet that has just the right size to hold the mixture, it must serve as a mold to shape the <i>tortilla</i>. You need to form a cake that is something in between 1 and 2 inches thick. Brush it with olive oil and heat on medium-low.</li>
<li>Cook the <i>tortilla</i> on low-medium heat so that it doesn't burn on the outside while it's still too soft on the inside, at least 5 minutes. Run a spatula around the edge to make sure it's not sticking. Then flip it over (that's the most interesting stage): carefully slide it on a plate large enough. Then, while you're holding the plate on one hand, turn the skillet upside down and place it on the plate. Flip the plate-skillet assembly over and cook the other side for another 5 minutes.</li>
<li>Slide onto a plate and serve.</li>
</ol><a href="http://www.flickr.com/photos/30566188@N08/6689460077/" title="Tortilla española por Miriam missy, en Flickr"><img alt="Tortilla española" height="904" src="http://farm8.staticflickr.com/7030/6689460077_78dfc7f6d0_o.jpg" width="630" /></a><br />
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Let me tell you something: frying in virgin olive oil is a must. It’s a sin not to cook Spanish tortilla in olive oil, be warned. And if you don't use olive oil, don't tell anyone, it could be life-threatening. Also remember: practice makes perfect. It’s easy to make an edible tortilla, but my friends, making an outstanding one takes superb ingredients and… your whole life. But I assure you, if there’s a dish worth mastering, this is it. Enjoy it on a sunny noon. <br />
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<a href="http://www.flickr.com/photos/30566188@N08/6689459887/" title="Tortilla española por Miriam missy, en Flickr"><img alt="Tortilla española" height="771" src="http://farm8.staticflickr.com/7175/6689459887_6f6db0b2d9_o.jpg" width="630" /></a><br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com24tag:blogger.com,1999:blog-8716434485439618533.post-2284919375277282612011-10-07T13:15:00.000+02:002011-10-07T13:15:40.915+02:00School of tapas: Ibérico ham and figs on potato nests<a href="http://www.flickr.com/photos/30566188@N08/6168455897/" title="Nidos de jamón con higos por Miriam missy, en Flickr"><img alt="Nidos de jamón con higos" height="913" src="http://farm7.static.flickr.com/6154/6168455897_9ec07ef46b_o.jpg" width="630" /></a><br />
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I recently devised these Ibérico and fig nests for a sponsored entry on my Spanish blog. And they were a success, if I may say so, not only at home but with my readers, that's why I'm posting them here as a delicious tapa. Maybe you're still in time to catch up with the last figs of the season... Ibérico ham with figs is a match made in heaven, as simple as that.<br />
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<span id="fullpost"> <br />
Be sure to get yourself a premium Ibérico ham, you'll notice the difference.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/6169059472/" title="Nidos jamón higos por Miriam missy, en Flickr"><img alt="Nidos jamón higos" height="885" src="http://farm7.static.flickr.com/6174/6169059472_f4852bb9a1_o.jpg" width="630" /></a><br />
<br />
To the point:<br />
<br />
<b>Ibérico ham and figs on potato nests</b><br />
Ingredients needed per nest: <br />
<ul><li>1 medium potato</li>
<li>3 small mozzarella slices</li>
<li>3 slices Ibérico ham</li>
<li>1 fresh fig</li>
<li>Salt to taste</li>
</ul>At least in Spain, to prepare the nests with straw potatoes special molds are used that look really like two small strainers, one inside the other. Well, I don't own such a gadget. Incredible, but true (Christmas is around the corner, just a hint). However, this doesn't prevent you from making the nests, as they can be baked in some small casseroles in the oven.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/6169059734/" title="Nidos jamón higos por Miriam missy, en Flickr"><img alt="Nidos jamón higos" height="331" src="http://farm7.static.flickr.com/6153/6169059734_cffa983732_o.jpg" width="630" /></a><br />
<ol><li>Peel the potatoes and cut the straws with a blade slicer or a similar gadget. Sauté them slowly or cook them in the microwave until cooked and soft. I added fresh rosemary for additional flavor (if you want to see how to make a tart case with straw potatoes, see this <a href="http://www.test4thebest.com/2011/09/rosemary-rosti-crusta-healthy-tasty.html">wonderful post</a> by my friend Colette, in English).</li>
<li>Oil the ramekins or small casseroles or line them with parchment paper to avoid sticking. Then line the pan with the cooked straw potatoes, smoothing the surface and pressing them with a spoon. Salt them. </li>
<li>Put the casseroles into a preheated oven at 340ºF (170ºC) and bake 40 minutes. Watch them closely and adjust temperature and time if necessary so that they brown evenly.</li>
<li>When the nests are baked, place the mozzarella and ham slices in them; bake slightly, for the cheese to soften, but don't overdo it, so not to thoroughly cook the ham. I prefer to add the figs raw, after taking the nests out of the oven, so that they don't soften excessively.</li>
<li>Lastly, enjoy the nests along a good Spanish red wine, with the fig juices oozing out the corners of your mouth.</li>
</ol><a href="http://www.flickr.com/photos/30566188@N08/6169059578/" title="Nidos jamón higos por Miriam missy, en Flickr"><img alt="Nidos jamón higos" height="872" src="http://farm7.static.flickr.com/6166/6169059578_f59edac730_o.jpg" width="630" /></a><br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com14tag:blogger.com,1999:blog-8716434485439618533.post-20633528760298276302011-09-19T15:18:00.000+02:002011-09-19T15:18:31.639+02:00A photographic journey<a href="http://www.flickr.com/photos/30566188@N08/6100989591/" title="Pres 1080fotos por Miriam missy, en Flickr"><img alt="Pres 1080fotos" height="1000" src="http://farm7.static.flickr.com/6189/6100989591_d6e8082463_o.jpg" width="630" /></a><br />
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You might have noticed that I have been somewhat absent ever since I came back from my summer holidays. Well, the reason is no other than the launching of a beautiful and thrilling project. Along with Spanish bloggers Sandra from <a href="http://www.larecetadelafelicidad.com/">La Receta de la Felicidad</a> and Pam from <a href="http://www.unodedos.com/">Uno de dos</a> a new web has been launched... and what is it about? It is named <i><a href="http://1080fotosdecocina.com/">1080 fotos de cocina</a></i>, meaning <i>1080 cooking photos</i>. If there is a classic cookbook in Spain, that is the ubiquitous <a href="http://www.amazon.com/1080-Recipes-Simone-Ortega/dp/0714848360">1080 Recipes</a> by Simone Ortega, considered by many as the Bible of Spanish cookbooks. As the classic version of the book is completely devoid of images, in this very visual era many "young" and not that young people miss a little bit of graphical guidance on the recipes. Here is where we thought we could be of some help...<br />
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<span id="fullpost"><br />
That's why we summoned a well seasoned team of fellow bloggers and photographers and we have set out on a joint journey for photographing each of the 1080 recipes, one a day. A real adventure, don't you think? I invite you to check our web for some succulent photography by the following fellow bloggers (as well as the three editors, including myself):<br />
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<i>Jimena, <a href="http://www.agoisfoto.com/" style="color: #0000cc;" target="_blank">Agoisfoto</a></i><br />
<i>Montse, <a href="http://www.salseandoenlacocina.com/" style="color: #0000cc;" target="_blank">Salseando en la cocina</a></i><br />
<i>Macu, <a href="http://www.tengounhornoysecomousarlo.com/" style="color: #0000cc;" target="_blank">Tengo un horno y sé cómo usarlo</a></i><br />
<i>Ingrid, </i><i><a href="http://mylovelyfood.blogspot.com/" style="color: #0000cc;" target="_blank">My lovely food</a></i><br />
<i>Mayte, </i><i><a href="http://russtica.blogspot.com/" style="color: #0000cc;" target="_blank">Rustica</a></i><br />
<i>Alba, <a href="http://lefabuleuxdestinduchocolat.blogspot.com/" style="color: #0000cc;" target="_blank">Le fabuleux destin du chocolat</a></i><br />
<i>Cris, <a href="http://thecrazyteaparty.blogspot.com/" style="color: #0000cc;" target="_blank">Crazy Tea Party</a></i><br />
<i>Ángeles,</i><i> <a href="http://www.cookmetender.com/" style="color: #0000cc;" target="_blank">Cook me tender</a></i><br />
<i>Alicia, <a href="http://amiloquemegustaescocinar.com/" style="color: #0000cc;" target="_blank">A mí lo que me gusta es cocinar</a></i><br />
<i>Linda, <a href="http://laletraconsalsaentra.blogspot.com/" style="color: #0000cc;" target="_blank">La letra con salsa entra</a></i><br />
<i>Ivana, <a href="http://mylittlethings.com/" style="color: #0000cc;" target="_blank">My little things</a></i><br />
<i>Sonia, <a href="http://www.blogexquisit.com/" style="color: #0000cc;" target="_blank">L’Exquisit</a></i><br />
<i>Zaida, <a href="http://cancolette.blogspot.com/" style="color: #0000cc;" target="_blank">Can Colette</a></i><br />
<i>Silvia, </i><i><a href="http://food-and-cook.blogs.elle.es/" style="color: #0000cc;" target="_blank">Food and cook</a></i><br />
<i>María Luisa, <a href="http://www.zer0gluten.com/" style="color: #0000cc;" target="_blank">Zerogluten</a></i><br />
<i>Lydia, <a href="http://justalittle-bite.blogspot.com/" style="color: #0000cc;" target="_blank">Just a little bite</a></i><br />
<i>A</i><i>na, <a href="http://lovefoodblog.blogspot.com/" style="color: #0000cc;" target="_blank">Lovefoodblog</a></i><br />
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I started out with this photo of floating islands on custard...<br />
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<a href="http://www.flickr.com/photos/30566188@N08/6162209369/" title="Natillas con roca flotante por Miriam missy, en Flickr"><img src="http://farm7.static.flickr.com/6175/6162209369_9f21619e22_o.jpg" width="630" height="921" alt="Natillas con roca flotante"></a><br />
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Unfortunately we have not been granted permission to publish the recipes themselves, so only a personal comment is included with each recipe photo. However that is not a problem for our Spanish readers, as everyone has the book or knows someone who does...<br />
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What are you waiting for? Please visit us at <a href="http://1080fotosdecocina.com/"><b>1080 fotos de cocina</b></a> and make yourself at home. At least you'll leave with an urge to cook some Spanish food...</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com13tag:blogger.com,1999:blog-8716434485439618533.post-4282690548512177032011-08-27T17:02:00.004+02:002011-08-27T17:42:21.129+02:00School of tapas: Grilled cuttlefish with roasted garlic alioli<a href="http://www.flickr.com/photos/30566188@N08/6077453856/" title="Grilled cuttlefish 2 por Miriam missy, en Flickr"><img alt="Grilled cuttlefish 2" height="847" src="http://farm7.static.flickr.com/6090/6077453856_19e6942169_o.jpg" width="630" /></a><br />
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Grilled <a href="http://en.wikipedia.org/wiki/Cuttlefish">cuttlefish</a>... I'm sure many people outside Spain shudder at the thought. And even people from Spain (my kids, for example). But it is a very traditional food in the Mediterranean coast and well cooked and seasoned it can be utterly delicious. In this recipe the grilled cuttlefish chunks are dipped in a tasty <i>alioli</i> made with roasted garlic instead of raw, for a softer taste experience.<br />
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<span id="fullpost"><br />
Cuttlefish belong to the same family as octopus and squid, and share features of both. In Spain they are easily found already clean at supermarkets, but if you attempt to clean them yourself... well, you can make a real mess in your kitchen. You need to remove tentacles, eyes and beak. Then you have to gut the head and extract the ink sack. After that, you need to get rid of as much outer membrane as possible (yes, cuttlefish have like an outer skin which is better removed). The clean head has a pleasant, firm consistency and a healthy white color. It can be sliced or cubed and cooked in a variety of fashions. On the other hand, tentacles can be cooked in fish stews or used to obtain a broth... have I already discouraged you to cook cuttlefish? Overcome prejudices and you will taste something truly delicious.<br />
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On the other hand, in the old days preparing tender cuttlefish used to be trickier than today. The thing can easily acquire a tough consistency, especially if you overcook it. But nowadays the first thing you need to do to tenderize the cuttlefish is to freeze it, if it hasn't been frozen before getting to the shop. Then you need to eliminate as much skin as you can. Lastly, the grill needs to be really hot before placing the cuttlefish chunks on it and they are to be cooked no longer than 1-2 minutes on each side.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/6077453656/" title="Grilled cuttlefish 1 por Miriam missy, en Flickr"><img alt="Grilled cuttlefish 1" height="779" src="http://farm7.static.flickr.com/6074/6077453656_2495d3b895_o.jpg" width="630" /></a><br />
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<b>Grilled cuttlefish with <i>alioli</i></b><br />
Yields 2 tapa sized portions <br />
<ul><li>1/2 cuttlefish head, clean</li>
<li>Virgin olive oil</li>
<li>For the alioli</li>
<li>1 whole head garlic</li>
<li>1/2 tsp salt</li>
<li>1 medium egg and 1 yolk</li>
<li>1 cup virgin olive oil</li>
</ul><ol><li>First to the <i>alioli</i>: wrap the head of garlic in aluminum foil and roast in the oven preheated to 170ºC (340ºF) half an hour or till tender. Let cool and peel. </li>
<li>Mash the roasted garlic with the salt in a mortar. Transfer the mash to a food processor or blender, add the egg and yolk and mix thoroughly. </li>
<li>Measure the oil. Turn on the blender or processor at medium-low speed and start pouring the oil in a tiny steady stream, until you finish all the oil. Transfer the alioli to a container and set aside.</li>
<li>Preheat a heavy skillet. Cut the cuttlefish head in bite-sized pieces and brush them with olive oil. When the skillet is hot, place the cuttlefish pieces to grill. They won't need longer than 1-2 minutes per side, in fact overcooking them yields a tough rubbery cuttlefish. </li>
<li>When done, serve them immediately with a bowl of <i>alioli</i> on the side. </li>
</ol>And enjoy! This roasted garlic <i>alioli</i> is also wonderful with all kinds of grilled meat and fish. So if you don't dare to try the cuttlefish, try at least this scrumptious dip.<br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com12tag:blogger.com,1999:blog-8716434485439618533.post-58248581149176791422011-08-22T12:55:00.002+02:002011-08-24T18:00:28.428+02:00Pickled aubergines from La Mancha<a href="http://www.flickr.com/photos/30566188@N08/6056219525/" title="Berenjenas Almagro 2 por Miriam missy, en Flickr"><img alt="Berenjenas Almagro 2" height="900" src="http://farm7.static.flickr.com/6082/6056219525_3fc6fe2e5f_o.jpg" width="630" /></a><br />
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No, I was not missing. I was on vacation. The summer is hot here in the Spanish plateau, so we always flee from here for at least a week and head north. To wherever north. But... to the point: this post deals with Almagro aubergines or <i><a href="http://es.forvo.com/word/berenjena/#es">berenjenas</a></i>. <a href="http://en.wikipedia.org/wiki/Almagro,_Ciudad_Real">Almagro</a> is a beautiful village in the plain of <a href="http://en.wikipedia.org/wiki/La_Mancha">La Mancha</a>, packed with historic highlights and known for its lacemakers and yearly Classical Theater festival. But also for its <b>pickled baby aubergines</b>. I love them. In Madrid you can spot them canned in any good food shop or supermarket, but I had never found them fresh. Till last week. I entered my favourite greengrocer's and there they were. Plump and fresh, waiting for me. So I felt the urge to buy 4 pounds, just in case. In case I get a craving for pickled baby aubergines in the middle of the winter.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/6056219713/" title="Berenjenas Almagro 3 por Miriam missy, en Flickr"><img alt="Berenjenas Almagro 3" height="854" src="http://farm7.static.flickr.com/6068/6056219713_92ffd293a2_o.jpg" width="630" /></a><br />
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Almagro aubergines are a unique product from several villages of La Mancha. They are harvested while still small and unripe, and marinated in a dressing that normally includes vinegar, salt, cumin, garlic, sweet <i>pimentón</i> and olive oil in varying amounts, where they must remain up to a week before being eaten. They are sometimes stuffed with sweet red pepper. Like all things pickled or marinated, they are very easy to prepare, so their secret lies in the quality of the product and the seasoning. I especially love them on a bread slice, oozing their red sour juices. They are served as a tapa in the land of Don Quixote. I first tasted these eggplants an indecent amount of time ago, while visiting Almagro on a lacespotting expedition. I used to make bobbin lace before I had any kids. Sigh...<br />
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Being that Almagro aubergines are hard to find outside La Mancha, you can always try with any baby aubergines you might find.<br />
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<b>Pickled aubergines Almagro style</b><br />
<ul><li>4 pounds (2kg) baby aubergines</li>
<li>1 head garlic cloves</li>
<li>1 tbsp cumin seeds</li>
<li>1 tbsp <a href="http://en.wikipedia.org/wiki/Piment%C3%B3n">sweet Spanish <i>pimentón</i></a></li>
<li>3 heaped tbsp salt</li>
<li>2 cups (500ml) cider vinegar</li>
<li>Virgin olive oil to taste</li>
<li>Water to boil the aubergines</li>
</ul><a href="http://www.flickr.com/photos/30566188@N08/6056219887/" title="Berenjenas Almagro 1 por Miriam missy, en Flickr"><img alt="Berenjenas Almagro 1" height="918" src="http://farm7.static.flickr.com/6181/6056219887_1b128241e0_o.jpg" width="630" /></a><br />
<ol><li>Cut the stalk of the aubergines and half the leaves, and wash thoroughly.</li>
<li>Fill a large pan with water and bring to a boil. Cook the aubergines 5-7 minutes. Then drain and transfer immediately to a bowl of cold water to stop the cooking. Do not throw away your cooking water because it can be used to be added later to the pickling mixture. (The poor aubergines lose their beautiful color the moment they touch the hot water and adopt a greenish-brown hue, but nobody is perfect.)</li>
<li>When cool, cut them lengthwise on one side.</li>
<li>Prepare the dressing by mashing the garlic to a paste, then add all other ingredients. You can put everything, except the water and the oil, in a blender or food processor. A few pulses and it's ready.</li>
<li>Place the drained aubergines in a clay pot (that's the traditional way) then add the pickling mixture. Top with the cooking water to almost cover the aubergines and then add a good glug of virgin olive oil. I recommend to try the pickling liquid, and add vinegar and salt if it is too weak, or water if too strong. Note that the pickling liquid should be on the strong side to impart enough flavor to the aubergines.</li>
<li>Let stand one week in the fridge, tossing from time to time. After four days you can try an aubergine to check the flavor and adjust the seasoning if necessary.</li>
<li>These pickled aubergines can be preserved; my recommendations for that are the following:<br />
<ul><li>Fill the jars leaving the smallest top space possible, well covering the vegetables with the marinade.</li>
<li>Use good quality vinegar of at least 6-7%.</li>
<li>Use containers and lids of glass or glazed ceramic, which are unaffected by acid.</li>
<li>Always use a wooden spoon to remove the vegetable pieces from the jars.</li>
<li>It is not necessary to sterilize the jars as the antiseptic action of vinegar prevents the growth of bugs (in spite of that I keep my jars in the refrigerator, just to be on the safe side). They keep at least for a month.</li>
</ul></li>
</ol><a href="http://www.flickr.com/photos/30566188@N08/6056220035/" title="Berenjenas Almagro 4 por Miriam missy, en Flickr"><img alt="Berenjenas Almagro 4" height="777" src="http://farm7.static.flickr.com/6182/6056220035_d3b05c7a7a_o.jpg" width="630" /></a><br />
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Now I can face the end of summer sure that my family won't run short of <b>aubergines</b> in a while... Winter is coming.<br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com7tag:blogger.com,1999:blog-8716434485439618533.post-18277161208392924782011-07-21T15:19:00.003+02:002011-07-23T15:06:56.894+02:00La Buena Mesa: a cookbook review and garlic shrimp<a href="http://www.flickr.com/photos/30566188@N08/5949506705/" title="Gambas ajillo 1 por Miriam missy, en Flickr"><img alt="Gambas ajillo 1" height="854" src="http://farm7.static.flickr.com/6022/5949506705_3ee99046c3_o.jpg" width="630" /></a><br />
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Some weeks ago I received a request from <a href="http://www.hippocrenebooks.com/">Hippocrene Books</a> to review their recently launched book <i>La Buena Mesa</i>, by Elizabeth Parrish. I eagerly accepted, only too flattered that someone thought I had something to say about Spanish cooking. And flattering is the best way to get people going, don't you agree? Do you know what was my first impulse when I got the book on the mail? Checking the <i>gazpacho</i> recipe. Because I knew in a book on Spanish cooking there had to be one, of course. And for me, that is a rather accurate indicator of the soundness of a book on Spanish cooking. Well, when I read the recipe I could not help but smile; I found it flawless. No fancy ingredients and above all no horrible chilli additions, like I’ve seen too often outside Spain (the idea of a hot <i>gazpacho</i> gives me the creeps… We Spaniards are very particular about our <i>gazpachos</i>).<br />
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And… I started browsing through the recipes. I love cookbooks that read like a novel and this is one of them. The recipes are arranged by region and they are interspersed with brief accounts on essential ingredients or aspects of Spanish cooking; I found particularly sweet the story about <a href="http://www.orceserranohams.com/articles/cazuelas.htm"><i>cazuelas</i></a>, the ubiquitous earthenware recipient for cooking all kinds of stews and other different dishes. All the recipes start with a brief introduction on some funny or intriguing related aspect. The author totally won me over when I saw her recipe for Galician sourdough rye bread! I say, that is one-daring-food-writer! If there’s one region in Spain that boasts delicious bread, that’s Galicia, so it's worth having bread recipes in such a cookbook, a subject most Spain-published cookbooks overlook. <br />
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What else can I say? Mrs. Parrish is an American expat living in Tarragona, region of Catalonia, who has lived and cooked in Spain for more than 20 years already and her book shows the author’s love for the subject. I only wished the book was not that short. So if you intend to set out on a journey into Spanish cooking, <i>La buena mesa</i> is undoubtedly a very good place to start.<br />
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Therefore, to illustrate how far you can get with this book, I thought I’d cook one of its recipes. I had been wanting to write a post about <i>gambas al ajillo</i> or garlic shrimp for ages, so I rose to the occasion. Garlic shrimp is a very simple tapa made by stir-frying shelled shrimp in olive oil and garlic. Elizabeth calls for a dash of dry sherry too, which I had never tried before, so I was intrigued by this boozy addition.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5949506855/" title="Gambas ajillo 2 por Miriam missy, en Flickr"><img alt="Gambas ajillo 2" height="881" src="http://farm7.static.flickr.com/6150/5949506855_5839c2318b_o.jpg" width="630" /></a><br />
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<b>Gambas al ajillo</b><br />
Yields 4 servings<br />
<ul><li><span lang="EN-US">1 pound (500g) shelled shrimp</span></li>
<li><span lang="EN-US">4 cloves garlic </span></li>
<li><span lang="EN-US">4 tbsp virgin olive oil</span></li>
<li><span lang="EN-US">2 tbsp dry sherry</span></li>
<li><span lang="EN-US">2 sprigs parsley </span></li>
</ul><ol><li><span lang="EN-US">Thaw the shrimp if frozen. Peel them if they're not peeled.</span></li>
<li><span lang="EN-US">Peel and finely dice the garlic cloves. </span></li>
<li><span lang="EN-US">Pour the oil in a saucepan (much better in an earthenware <i>cazuela</i>) and add the garlic. Stir-fry just till it starts to brown at the edges, then add the drained shrimp. </span></li>
<li>Add the sherry, cover with a lid and cook a few minutes, stirring occasionally, till the shrimp are pink and cooked through.</li>
<li>Sprinkle with parsley and serve in small earthenware dishes.</li>
</ol>This has been truly one of my favourite tapas ever since I was a child. The flavors meld perfectly, with the garlic not overpowering the delicate flavor of the shrimp. For those fearful of the fierceness of garlic, the flavor is largely tamed when fried. As it happens with a lot of Spanish dishes, this will be as good as your shrimp; premium quality ingredients make for a premium quality dish.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5966929168/" title="Cartel gambas por Miriam missy, en Flickr"><img src="http://farm7.static.flickr.com/6121/5966929168_35c89eacb0_o.jpg" width="630" height="1061" alt="Cartel gambas"></a><br />
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<b>Full disclaimer</b>: I have not been paid for this review, at least I haven’t received any payment other than the book itself. Well, I truly liked it.<br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com13tag:blogger.com,1999:blog-8716434485439618533.post-22544939197364547452011-07-15T17:00:00.003+02:002011-07-15T17:00:03.794+02:00School of tapas: Melon soup shots<a href="http://www.flickr.com/photos/30566188@N08/5922405705/" title="Melon soup 1 por Miriam missy, en Flickr"><img alt="Melon soup 1" height="911" src="http://farm7.static.flickr.com/6030/5922405705_86569481de_o.jpg" width="630" /></a><br />
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This is no traditional <i>tapa</i>. But due to the wild popularity <i>tapas</i> enjoy and the endless variations on the same theme found nowadays, sometimes small glasses or shots of cold soups or creams are also seen served as a <i>tapa</i> or appetizer before a copious meal. When summer is already at full speed and you long for cold and fresh drinks and dishes, a shot of chilled soup might be exactly what you need. This simple melon soup is prepared by processing melon, white wine, honey, lemon juice and salt to a pureé. It doesn't call for the use of any heat in the kitchen, which is something I am quite thankful for when temperature rises above 85 degrees.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5922405853/" title="Melon soup 2 por Miriam missy, en Flickr"><img alt="Melon soup 2" height="948" src="http://farm7.static.flickr.com/6016/5922405853_a2df3f4f50_o.jpg" width="630" /></a><br />
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The recipe is inspired in this <a href="http://www.sabormediterraneo.com/recetas/postres/crema_melon_vino_blanco.htm">Spanish website</a> for Mediterranean cuisine.</span><br />
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<span id="fullpost"><b>Melon soup shots </b><br />
Yields 8 servings<b> </b><br />
<ul><li>1 small melon *</li>
<li>2/5 cup (100ml) good white wine</li>
<li>1 tbsp honey</li>
<li>Juice of 1 lemon</li>
<li>2 pinches salt </li>
<li>1 thin slice good <i>Serrano</i> ham<br />
</li>
</ul><a href="http://www.flickr.com/photos/30566188@N08/5922970608/" title="Melon soup 3 por Miriam missy, en Flickr"><img alt="Melon soup 3" height="936" src="http://farm7.static.flickr.com/6144/5922970608_52a9b9952e_o.jpg" width="630" /></a><br />
<ol><li>Cut the melon in wedges and discard the seeds. Scoop out the flesh and transfer it to a food processor or blender.</li>
<li>Add the wine, the honey, the lemon juice and the salt. Process to a fine pureé. Chill thoroughly before serving. </li>
<li>For the <i>jamón serrano</i> garnish, place a slice of <i>jamón</i> on a plate lined with 2 sheets of kitchen paper. Cover with more paper and microwave it briefly, until dry and crispy. Crumble the <i>jamón</i> by hand and sprinkle the "shards" on top of the melon soup shots. </li>
</ol>* Regarding the melon used, Spanish melons are egg shaped and quite large in size. A "small" melon can easily weigh 5 pounds. <br />
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<a href="http://www.flickr.com/photos/30566188@N08/5922970438/" title="Porrón por Miriam missy, en Flickr"><img alt="Porrón" height="926" src="http://farm7.static.flickr.com/6030/5922970438_1f30896d7e_o.jpg" width="630" /></a><br />
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For a more "sophisticated" experience, previously chill the serving glasses in the freezer. The contrast between the sweetness of the soup and the saltiness of the <i>jamón</i> is simply superb. Serve with a glass of chilled dry Sherry. And enjoy...<br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com15tag:blogger.com,1999:blog-8716434485439618533.post-56974571704485750762011-06-24T20:08:00.001+02:002011-06-24T21:41:48.925+02:00School of tapas: Chorizo a la sidra<a href="http://www.flickr.com/photos/30566188@N08/5866638850/" title="Chorizo a la sidra por Miriam missy, en Flickr"><img alt="Chorizo a la sidra" height="637" src="http://farm6.static.flickr.com/5023/5866638850_e054ace76e_o.jpg" width="630" /></a><br />
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Traditional Spanish cooking is uncomplicated most of the times as it basically relies upon premium quality ingredients. Like good <b><a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908150_6912156_4446292_7826802,00.html">chorizo</a></b>. <b><i>Chorizo a la sidra</i></b> or <i>chorizo</i> cooked in cider is one of the simplest <i>tapas</i> and simplest pairings you can find, fine charcuterie fried in good virgin olive oil and then stewed in cider until the liquid is reduced and the slight sweetness of the drink infuses the <i>chorizo</i>… heaven in a <i>tapa</i>. Skeptical? Don’t judge before you try it. This is a <i>tapa</i> that originates in the northern region of <a href="http://en.wikipedia.org/wiki/Asturias">Asturias</a>, a lusciously green, misty and humid area where apple orchards are abundant and so are <i>sidrerías</i> or cider houses. Asturian natural cider is a mildly alcoholic beverage made by fermenting apple juice; it is traditionally poured from the bottle from a certain height so that the liquid crashes into the glass and gets somewhat oxygenated. This fizzying effect only lasts a few seconds, that’s why the cider glassful must be gulped down in one go… Fortunately cider can be enjoyed in this <i>tapa</i> in a less compromising way.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5866638686/" title="Chorizo a la sidra por Miriam missy, en Flickr"><img alt="Chorizo a la sidra" height="351" src="http://farm6.static.flickr.com/5067/5866638686_41b2d01f60_o.jpg" width="630" /></a><br />
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<b>Chorizo a la sidra</b><br />
<ul><li>1 good quality chorizo (not the drier type, but tender)</li>
<li>1 cup natural cider</li>
<li>1 tbsp virgin olive oil</li>
</ul><a href="http://www.flickr.com/photos/30566188@N08/5866084617/" title="Chorizo a la sidra por Miriam missy, en Flickr"><img alt="Chorizo a la sidra" height="543" src="http://farm4.static.flickr.com/3130/5866084617_329e0583a5_o.jpg" width="630" /></a><div class="instructions"><ol><li class="instruction">Slice the chorizo in 1/2 inch slices and set aside.</li>
<li class="instruction">Pour the oil on a skillet and heat on medium. Add the chorizo slices and fry until they change in color, but don’t overdo it.</li>
<li class="instruction">Add the cider and toss to coat the chorizo. Boil for 10-15 minutes, until the sauce has reduced by one fourth.</li>
<li class="instruction">Serve in small bowls while still warm, though chorizo a la sidra can also be served at ambient too.</li>
</ol></div>Pour yourself a good glass of red wine or cider and enjoy! And don’t forget to finish the resulting sauce by dunking large pieces of bread in it, what is called <a href="http://www.forvo.com/word/mojar/"><i>mojar</i></a> in Spanish, literally to wet. I believe the act of <i>mojar</i> is in our genes…<br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com20tag:blogger.com,1999:blog-8716434485439618533.post-2980140414889602011-06-11T19:00:00.003+02:002011-06-11T19:00:03.255+02:00School of tapas: Mushroom escabeche<a href="http://www.flickr.com/photos/30566188@N08/5794628676/" title="Champis escabeche 2 por Miriam missy, en Flickr"><img alt="Champis escabeche 2" height="877" src="http://farm3.static.flickr.com/2296/5794628676_617de2147f_o.jpg" width="630" /></a><br />
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<b><i>Escabeche</i></b> is an ancient cooking and preserving method which originates during the Muslim rule of Spain in the Middle Ages. In Spain it usually consists in cooking the food in a mixture of vinegar, white wine and olive oil, seasoned with bay leaves and black pepper, among other spices, and most of the times accompanied by some vegetables like carrots and onion. This method, used for fish and meat alike, easy and versatile as it can get, allows for the food to last at least a couple of weeks in the fridge. What’s more, it is preferred to wait a couple of days before eating it, to allow for the flavors to fully develop. The finished dish is usually served at ambient temperature. Ingredients cooked in this way can be canned as well and kept for months after sterilization. I am a big fan of <i>escabeches</i>, as I enjoy those dishes that can be prepared in large amounts to slowly use them up along several days. The original recipe for this mushroom <i>escabeche tapa</i> is a signature recipe by the recently deceased 3-star Michelin Spanish chef <a href="http://en.wikipedia.org/wiki/Santi_Santamaria">Santi Santamaría</a>.<br />
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This is a recipe that is easy and quick to make, very versatile as it is good not only as a <i>tapa</i> but also as a side dish and even in a salad on top of some greens, who could ask for more?<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5794069127/" title="Champis escabeche 3 por Miriam missy, en Flickr"><img alt="Champis escabeche 3" height="905" src="http://farm6.static.flickr.com/5027/5794069127_c6522aab80_o.jpg" width="630" /></a><br />
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<a href="http://www.flickr.com/photos/30566188@N08/5794628128/" title="Champis escabeche 4 por Miriam missy, en Flickr"><img alt="Champis escabeche 4" height="829" src="http://farm4.static.flickr.com/3267/5794628128_cd5ccb0656_o.jpg" width="630" /></a><br />
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<b>Mushroom <i>escabeche</i></b>, adapted from Santi Santamaría<br />
<ul><li>1lb (500g) mushrooms</li>
<li>4 shallots</li>
<li>3 cloves garlic</li>
<li>4/5 cup (200ml) <a href="http://en.wikipedia.org/wiki/Sherry_vinegar">Sherry vinegar</a></li>
<li>4/5 cup (200ml) good white wine</li>
<li>3/5 cup (150ml) water</li>
<li>2 2/5 cups (600ml) virgin olive oil</li>
<li>1 bay leaf</li>
<li>1 tsp black peppercorns</li>
<li>1 tsp salt</li>
<li>1 pinch rosemary </li>
</ul><a href="http://www.flickr.com/photos/30566188@N08/5794068533/" title="Champis escabeche 1 por Miriam missy, en Flickr"><img alt="Champis escabeche 1" height="824" src="http://farm3.static.flickr.com/2312/5794068533_2f1369937a_o.jpg" width="630" /></a><br />
<ol><li>Thoroughly clean the mushrooms, cut off their feet. Wash in a colander, rinse and slice. Set aside.</li>
<li>Finely chop the shallots and sauté in a heavy pot in 4 tbsp of the virgin olive oil until translucent.</li>
<li>Add the vinegar and reduce the liquid by half, until the shallots begin to brown and caramelize (10-15 minutes).</li>
<li>Add the white wine and the water, and again reduce by half (another 8-10 minutes).</li>
<li>Add the sliced mushrooms, the whole peeled cloves of garlic, the seasonings and remaining oil, and cook everything together 25 minutes.</li>
<li>Check the seasoning and add more salt if needed. Let cool the <i>escabeche</i> and keep it in the refrigerator for three days before eating, for the flavors to meld.</li>
</ol><a href="http://www.flickr.com/photos/30566188@N08/5794628382/" title="Champis escabeche 5 por Miriam missy, en Flickr"><img alt="Champis escabeche 5" height="866" src="http://farm6.static.flickr.com/5233/5794628382_8933099957_o.jpg" width="630" /></a><br />
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In my humble opinion, this <b><i>escabeche</i></b> has a master touch: <i>the caramelized shallots</i>. The mixture of caramel flavor with the taste of Sherry vinegar gives this <i>escabeche</i> a distinctly special character. Simply scrumptious. And if you wonder if you can use another type of vinegar I say yes, the result will be good too, but will not have that much character, because good quality Sherry vinegar has a very special bouquet. By the way, Sherry vinegar is one of the three vinegars protected by a <a href="http://en.wikipedia.org/wiki/Protected_Designation_of_Origin">designation of origin</a> status in the European Union, the other two being <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908150_6912165_4460004_7827079,00.html">Condado de Huelva vinegar</a>, also Spanish, and the ubiquitous Italian Balsamic of Modena. I hope I have piqued your interest in this very delicious vinegar…<br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com19Galapagar, España40.5773606 -4.003570299999978540.2700971 -4.2230627999999788 40.884624099999996 -3.7840777999999786tag:blogger.com,1999:blog-8716434485439618533.post-45691287232238284452011-06-02T16:30:00.000+02:002011-06-02T16:30:00.668+02:00School of tapas: patatas con alioli<a href="http://www.flickr.com/photos/30566188@N08/5789446901/" title="Patatas alioli 1 por Miriam missy, en Flickr"><img alt="Patatas alioli 1" height="816" src="http://farm4.static.flickr.com/3147/5789446901_29650f69c7_o.jpg" width="630" /></a><br />
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I am starting a new series of articles on the most popular type of dish or at least the best known type of Spain gastronomy: <i>tapas</i>. I already have some <i>tapas</i> recipes in this blog (just click the label <i>tapas</i> at the bottom of this post), but never before thought about making a real series out of this type of dish. The trouble with <i>tapas</i> is that they’re so familiar to Spaniards that we don’t really get the hype about them. It’s not that they’re not delicious. It’s not that an array of colorful <i>tapas</i> is not perfect for entertaining either small or large parties. It’s just that we take <i>tapas</i> for granted.<br />
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Therefore I intend to change my mindset and try to think like a non-Spaniard looking for scrumptious, colorful and easy-to-make <i>tapas</i>. And what is a <i>tapa</i>? Well, you all know it is essentially a small appetizer that’s always served alongside drinks in Spanish bars and restaurants. Even though today a <i>tapa</i> can be made out of literally anything, with for example stews or soups served in tapa-sized portions, I prefer the very traditional choices, small bites that have been around for many years already. So let’s start with the first element I’ve chosen for this series, a real <i>tapa</i> classic: <i>patatas con alioli</i>, meaning potatoes with alioli sauce. Now that the barbecue season is starting all over the northern hemisphere, you’ll find this potato-salad-like appetizer to be a great addition to any respectable barbecue party. And this <i>tapa</i> can be made in advance and kept in the fridge.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5790003074/" title="Patatas alioli 3 por Miriam missy, en Flickr"><img src="http://farm3.static.flickr.com/2304/5790003074_3a42fbd1d2_o.jpg" width="630" height="869" alt="Patatas alioli 3"></a><br />
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<i>Patatas con alioli</i> is a kind of potato salad dressed with a strong garlic sauce. <i>Alioli</i> is made up of the Catalonian words <i>all-i-oli</i>, which literally translate into garlic-and-oil. Different variations of this sauce are typical throughout the Mediterranean coast of Spain (and it can also be found in France and Italy), where it is prepared by thoroughly mashing garlic cloves in a mortar to release their juices, to which a steady thin stream of olive oil is added until an emulsion is formed that looks whiter and somehow more translucent than classic mayonnaise. Because genuine <i>alioli</i> <u>is not</u> garlic mayonnaise. Although garlic mayonnaise can be used too for this potato <i>tapa</i>. And in fact it is used most often than not; I’m going to use it here because emulsifying the oil with the only aid of the garlic juices is a tricky matter. Believe me, I’ve tried it. It can take you more than one whole hour to add all the oil needed, drop after drop, till you get a reasonable amount of <i>alioli</i>. And spoiling the emulsion during the making process is the easiest thing to do.<br />
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<b>Patatas con alioli</b> <br />
<br />
For the garlic mayonnaise<br />
<ul class="ingredients"><li class="ingredient">1 whole egg</li>
<li class="ingredient">3 garlic cloves</li>
<li class="ingredient">1 dash lemon juice</li>
<li class="ingredient">1/2 tsp salt</li>
<li class="ingredient">1/2 cup sunflower oil</li>
<li class="ingredient">1/2 cup mild olive oil (the oil must be mild, otherwise the sauce will taste too strong)</li>
</ul>For the alioli potatoes<br />
<ul class="ingredients"><li class="ingredient">4 medium potatoes (1 per person for a tapa-sized portion)</li>
<li class="ingredient">2 tsp salt</li>
<li class="ingredient">1 bay leaf</li>
<li class="ingredient">Some sprigs of parsley</li>
</ul><a href="http://www.flickr.com/photos/30566188@N08/5789447121/" title="Patatas alioli 2 por Miriam missy, en Flickr"><img alt="Patatas alioli 2" height="771" src="http://farm4.static.flickr.com/3153/5789447121_fa7883306b_o.jpg" width="630" /></a><br />
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<div class="ERInstructionsHeader">Instructions</div><div class="instructions"><ol><li class="instruction">Thoroughly wash the potatoes. Put them unpeeled in a saucepan and cover with cold water.</li>
<li class="instruction">Add the salt and the bay leaf.</li>
<li class="instruction">Put on high heat, bring to a rolling boil and cook uncovered for 15-20 minutes, depending on the quality of the potatoes. Add more water if needed before the potatoes are cooked. Prick with a knife to check for doneness.</li>
<li class="instruction">When cooked, turn off the heat and leave the potatoes to temper in the water another 20 minutes. Then rinse and leave to cool completely.</li>
<li class="instruction">Prepare the garlic mayonnaise while the potatoes cool down: peel the garlic cloves, cut them in half and pry out the germ (the sprout in the center of the cloves), as it is supposed to be the cause of the garlic’s digestive aggressivity. Dice the cloves.</li>
<li class="instruction">Mash the garlic cloves in a mortar with a pinch of salt or process them to a puree in a food processor (if it can handle such a small amount of ingredients).</li>
<li class="instruction">Put the egg, which should be at ambient temperature, in a blender or food processor.</li>
<li class="instruction">Add the garlic, the salt and a dash of lemon juice. Pulse to mix.</li>
<li class="instruction">Switch on the blender and start adding the oil in a steady thin stream through the lid, till you finish all the oil and the mixture has thickened and emulsified. When done, test for seasoning. If you find the sauce too garlicky for your taste, you can always add a ¼ cup more of oil, but not more as one egg yolk can only emulsify a certain total amount of oil. Also I recommend to keep the sauce on the salty side, as you need the sauce to outweigh the blandness of the potatoes.</li>
<li class="instruction">Peel the potatoes and cut into chunks, put them in a salad bowl or in individual small bowls. Add the sauce to the potato chunks and toss to cover well.</li>
<li class="instruction">To finish, finely chop a few sprigs of parsley and sprinkle on top of the potatoes.</li>
</ol></div><div><div class="ERNotesHeader"></div><div class="ERNotes"><b>Just a warning:</b> as the homemade garlic mayonnaise carries raw eggs, you must get hold of the freshest eggs you can find and always keep the alioli in the fridge for no longer than 3 days.<br />
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Serve on a warm day with a very cold beer, <i>fino</i> or even better… with a chilled <i>sangría</i>. Salud! </div></div><br />
<a href="http://www.flickr.com/photos/30566188@N08/5790003252/" title="Patatas alioli 4 por Miriam missy, en Flickr"><img src="http://farm4.static.flickr.com/3142/5790003252_b92de223a5_o.jpg" width="630" height="947" alt="Patatas alioli 4"></a><br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com20tag:blogger.com,1999:blog-8716434485439618533.post-41909095532887298832011-05-23T18:54:00.000+02:002011-05-23T18:54:04.711+02:00Bica blanca, a typical white cake<a href="http://www.flickr.com/photos/30566188@N08/5725503327/" title="Bica blanca 1 por Miriam missy, en Flickr"><img alt="Bica blanca 1" height="651" src="http://farm3.static.flickr.com/2577/5725503327_8a38186a60_o.jpg" width="610" /></a><br />
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<i>Bicas</i> are a kind of popular dense cake, typical in some areas of the northwest corner of Spain, in <a href="http://en.wikipedia.org/wiki/Galicia_%28Spain%29">Galicia</a>. Among the <a href="http:///">several varieties of <i>bicas</i></a>, one of my favourites is <i>bica blanca</i> or white <i>bica</i>. And why is it called white? Well, because it uses only the egg whites and no yolks. White <i>bica</i> is a luscious cake made with egg whites, sugar, flour and... tons of cream. It's the perfect recipe to use up leftover egg whites from custards, flans and the like. I prepare this cake every now and then and it's always a huge success, my kids love it and you know they are quite picky. Though I am sure the bleak winters in the area where this cake originates help people to burn all the sugar and the cream it contains... unlike my boys, who certainly spend to much time in front of the video console.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5725503111/" title="Bica blanca 3 por Miriam missy, en Flickr"><img alt="Bica blanca 3" height="758" src="http://farm6.static.flickr.com/5022/5725503111_c906e36b04_o.jpg" width="609" /></a><br />
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<i><b>Bica blanca</b></i><br />
<ul><li>6 egg whites</li>
<li>2.5 cup/250g AP flour</li>
<li>1 cup/250ml whipping cream</li>
<li>1.3 cup/325g sugar</li>
<li>Butter for the dish</li>
<li>Ground cinnamon for sprinkling </li>
</ul><ol><li>Preheat the oven to 180º-200ºC/356º-392ºF, depending on the type of heating, either traditional or air convection.</li>
<li>Separate the egg whites from the yolks if you are using whole eggs instead of leftover whites. Use the yolks to make a good custard...</li>
<li>Measure the flour and set aside.</li>
<li>Measure the sugar. </li>
<li>Whip the egg whites in a food processor with a pinch of salt and add the sugar little by little once the whites have started to foam, till you have a stiff meringue. Set aside a couple spoonfuls of sugar for later sprinkling on top of the cake.</li>
<li>When the meringue is stiff, set the speed to low and add the flour by the spoonful while beating.</li>
<li>Whip the cream to soft peaks. Add it to the meringue-flour mixture and mix carefully and gently with a spatula.</li>
<li>Line a rectangular cake dish with parchment paper (typical <i>bicas</i> are rectangular and wrapped in paper). Butter the paper and pour the batter. Smooth the surface with a spatula, then sprinkle sugar and cinnamon on top for a perfectly genuine finish.</li>
<li>Bake 35 minutes. Then use a stick or toothpick to check for doneness and take out of the oven if thoroughly baked. Use the paper to pull the <i>bica</i> out of the dish and place on a wire rack to cool.</li>
<li>Devour immediately.</li>
</ol><a href="http://www.flickr.com/photos/30566188@N08/5726058948/" title="Bica blanca 2 por Miriam missy, en Flickr"><img alt="Bica blanca 2" height="763" src="http://farm6.static.flickr.com/5183/5726058948_2b4809828c_o.jpg" width="610" /></a><br />
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I use a 24x30cm/9.5x12" dish and my <i>bicas</i> are a bit too thin, as traditional bicas are 5-6cm/2-2.5" thick. This type of cake does not really expand a lot, as the batter is already quite "expanded" because of the egg whites and the whipped cream. It keeps perfectly well for 2-3 days wrapped in plastic foil, but it rarely lasts that long...<br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com15tag:blogger.com,1999:blog-8716434485439618533.post-9943295032151742542011-05-13T19:03:00.004+02:002011-05-15T20:24:29.089+02:00Medieval arroz con leche and a trip to Granada<a href="http://www.flickr.com/photos/30566188@N08/5691399436/" title="Arroz andalusí 2 por Miriam missy, en Flickr"><img alt="Arroz andalusí 2" height="828" src="http://farm6.static.flickr.com/5268/5691399436_cfe3a8d110_o.jpg" width="605" /></a><br />
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During the past Easter holiday, <i>Semana Santa</i> in Spanish, we spent a few days in the beautiful Ansalusian town of Granada. Amazing place, I swear. It not only houses one of the most magnificent Muslim monuments in the world, the Medieval fortress of <a href="http://en.wikipedia.org/wiki/Alhambra">Alhambra</a>, but it is also a great spot for eating tapas, definitely one of the best in Spain. It is views like the ones below that prompted the 20th Century Mexican poet and diplomat, Francisco Alarcón de Icaza, to exclaim: “<i>dale limosna mujer / que no hay en la vida nada / como la pena de ser ciego en Granada</i>” meaning “Give him alms lady, for there is nothing in life as wretched as being blind in Granada”. (<a href="http://www.spainthenandnow.com/spanish-history/al-andalus-rise-and-fall-of-islamic-spain/default_30.aspx">Here is a good resource</a> about the rise and fall of Islamic Spain.) This very famous quote can be found everywhere in Granada, on tiled walls, on souvenirs for tourists… Granada is the Spanish word for pomegranate and this beautiful fruit is depicted all around, in the typical pottery, the street name signs, the sewer caps…<br />
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And can you guess what I bought in Granada? A couple of cookbooks, of course. One of them is the translation of an anonymous Andalusian manuscript of the 13th Century to be exact, written somewhere in al-Andalus, the former Islamic territory in Medieval Spain, which included not only the present region of Andalusia, but at least the southern half of the Iberian Peninsula. (Muslims ruled varying tracts of land in the Peninsula from year 711 to 1492, a time span of almost eight centuries.) A masterpiece of culinary history, but rather confusing when it relates to methods of preparation and quantities of ingredients, as if it had been written by… a grandmother (in Spain a “historical” phrase is attributed to grandmothers when it comes to pastry and bread: “add as much flour as it can take”… very precise). Nevertheless, I found it fascinating reading. I was delighted to verify how little some recipes have changed after a whopping 800 years. I love to imagine how al-Andalus citizens ate meatballs, <i>escabeches</i> and <i>pepitorias</i> virtually identical to those we eat now, sitting in the cool while listening to the rumour of one of the many fountains that graze Granada… Also interesting to see how some ingredients, now thought exotic but which were added to a wide variety of dishes at the time have disappeared completely and haven’t even been preserved in Andalusian cuisine, such as rue or citron leaves.<br />
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One of the recipes that caught my attention was a rice pudding sweetened with honey, predecessor of our current arroz con leche or rice pudding, an enormously popular dessert all over Spain, and closely related to it. In fact almost identical, but for the use of honey as the main sweetener instead of sugar. As my husband is a big fan of rice pudding, I got to it, though I dislike it myself… quite a lot. Yes, nobody is perfect.<br />
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Here follows the recipe as it appears in the book (translation extracted from <a href="http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian9.htm#Heading418">this web</a>):<br />
<blockquote>Take rice and soak it in fresh water, enough to cover it, for a day or overnight. Then wash it and put it on the fire in a pot or kettle. Cook it with water or fresh milk, then add four or five ratls of clean honey from which you have skimmed the foam. Cook it carefully on a gentle fire. Moisten it, while cooking, with fresh milk until it sticks together, coagulates and becomes a paste. Pour it onto a platter and macerate it with a spoon. Make a hole in the center which you fill with fresh, melted butter and dust it with ground sugar and cinnamon and use it.</blockquote><a href="http://www.flickr.com/photos/30566188@N08/5690826159/" title="Arroz andalusí 4 por Miriam missy, en Flickr"><img alt="Arroz andalusí 4" height="794" src="http://farm6.static.flickr.com/5305/5690826159_6b9a879414_o.jpg" width="605" /></a><br />
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And here goes my version:<br />
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<b>Medieval arroz con leche</b> <br />
<br />
Prep time: 12 hours<br />
Cook time: 1 hour 5 mins<br />
Total time: 13 hours 5 mins<br />
Serves: 8<br />
A lusciously creamy rice pudding, arroz con leche, is a hugely popular dessert all over Spain, originated during the Medieval Muslim rule of Spain. Here is a 13th century version, sweetened with honey instead of sugar.<br />
<br />
Ingredients:<br />
<ul><li>1 cup (200g) round grain rice</li>
<li>6 cup (150dl) whole milk</li>
<li>1/2 cup (175g) good quality honey*</li>
<li>1 stick cinnamon</li>
<li>Melted butter to taste</li>
<li>Ground cinnamon for sprinkling</li>
</ul>Instructions:<br />
<ol><li>Put the rice in a bowl, add water and let it soak overnight.</li>
<li>The next day let the rice drain thoroughly in a colander. Then transfer it to a pot, add the milk and the cinnamon stick.</li>
<li>Bring it to a very soft boil and cook for 45 minutes, stirring often and scratching the bottom of the pot to prevent the rice from sticking.</li>
<li>Add whatever sweetener you prefer, either honey, sugar or both (see note below) and keep cooking another 20 minutes, stirring till you have a soft and sticky mass.</li>
<li>Once the rice is cooked and it has achieved a creamy consistency, test for sweetness and correct if desired. Take into account that it will further thicken on cooling.</li>
<li>Tip the rice on a platter and let it cool covered, or better still covered with plastic foil touching the surface, so that it develops no skin (unless you like the skin of course).</li>
<li>To serve, sprinkle with cinnamon and drizzle with a little melted butter.</li>
</ol>*For those who are not honey lovers, you can substitute half the honey with plain sugar, then the ratio is approximately 1/4 cup (90g) honey/1/2 cup plus 1 tbsp (110g) sugar; 1 cup plus 2 tbsp (230g) if you only use sugar. The sweetness of sugar is about 3/4 of honey.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5690825607/" title="Arroz andalusí 3 por Miriam missy, en Flickr"><img alt="Arroz andalusí 3" height="647" src="http://farm6.static.flickr.com/5030/5690825607_657877da41_o.jpg" width="604" /></a><br />
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I admit it: I didn’t taste it. I told you I don’t like it at all, though I am quite alone in this. Anyway, I’m such a sweet and loving wife that I gladly made it for my husband… ahem. And as a true “connoisseur” of rice pudding varieties, his verdict was that it was truly delicious. Although maybe he tells me so not to ruin our relationship. How am I to know? ;)<br />
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And by the way, the Spanish version of my blog was recently included in a list of recommended blogs for Spanish majors at <a href="http://www.onlinecollegecourses.com/2011/04/25/50-best-blogs-for-spanish-majors/">this web</a> of online college courses... I am so honored that anyone considers my blog is a good resource for Spanish culture! Well, namely cooking... they say "Bonus if you can make recipes published in Spanish"... fun.<br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com25tag:blogger.com,1999:blog-8716434485439618533.post-9953024210512018372011-04-23T20:03:00.004+02:002011-05-11T19:33:10.241+02:00Torrijas, a Spanish Easter treat<a href="http://www.flickr.com/photos/30566188@N08/5646475265/" title="Torrijas 1 por Miriam missy, en Flickr"><img alt="Torrijas 1" height="540" src="http://farm6.static.flickr.com/5148/5646475265_1f5e3a1d16_o.jpg" width="605" /></a><br />
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<div class="hrecipe">All relevant religious holidays in Spain have a reflection in the food. Spain was a strictly Catholic country for centuries with the liturgical periods tightly marking the habits, and with food rules that had to be obeyed. Though nowadays the religious rules regarding food, like fasting on certain days during Easter, are largely overlooked, funnily enough the food traditions remain and making <i>torrijas</i> for the Easter celebration, usually a labor holiday lasting four days, is one of them. Also you can find them in pastry shops, restaurants and bars all over the country during this period. <i>Torrijas</i> are apparently a rather ancient recipe, as they first appear quoted by a Spanish author in the 15th Century. Now... listen to yours truly pronouncing this funny word <a href="http://es.forvo.com/word/torrija/">here</a>.<br />
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<i>Torrijas</i> are a very simple dish, very similar to French toast and pain perdu, most often made by soaking slices of stale bread in sugared milk, also flavoured with cinnamon or vanilla, then bathed in beaten egg, fried in oil and sprinkled with a mixture of sugar and powdered cinnamon. In fact, another one of the many ways developed by the not so well-off to use up bread leftovers. Though today bread especially baked for the purpose of making <i>torrijas</i> can be bought. As it usually happens with most traditional dishes, the perfect ingredients and method are controversial matters, <i>torrijas</i> made with sweet wine instead of milk and others bathed in syrup after frying being also popular. And of course, the best <i>torrijas</i> are always one's mother's, no discussion about it!<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5647038010/" title="Torrijas 3 por Miriam missy, en Flickr"><img alt="Torrijas 3" height="424" src="http://farm6.static.flickr.com/5146/5647038010_0db9901775_o.jpg" width="605" /></a><br />
<div class="hrecipe"> <span class="item"><br />
<h1 class="fn"><b>Homemade <i>torrijas</i></b></h1></span><br />
By <span class="author">Miriam García</span><br />
Published: <span class="published"> April 23, 2011<span class="value-title" title="2009-11-05"></span></span><br />
<span class="summary">Torrijas are a very simple dish, similar to French toast and pain perdu, most often made by soaking slices of stale bread in sugared milk, then bathed in beaten egg, fried in oil and sprinkled with cinnamon sugar.</span><br />
<span class="review hreview-aggregate"><br />
<span class="rating"><br />
<span class="average">4.0</span> stars based on<br />
<span class="count">35</span> reviews<br />
</span> <br />
</span><br />
Prep time: <span class="preptime">1 hour 15 minutes<span class="value-title" title="PT1H15M"> </span></span><br />
Cook time: <span class="cooktime">45 minutes<span class="value-title" title="PT0H15M"> </span></span><br />
Total time: <span class="duration">2 hours<span class="value-title" title="PT2H00M"> </span></span><br />
Yield: <span class="yield">16</span><br />
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<b>Ingredients</b><br />
<ul><li class="ingredient"><span class="amount">4 cups (1 liter)</span> <span class="name">milk</span><br />
</li>
<li class="ingredient"><span class="amount">3 tbsp</span> <span class="name">sugar (or honey if you prefer)</span><br />
</li>
<li class="ingredient"><span class="amount">1 stick</span> <span class="name">cinnamon</span><br />
</li>
<li class="ingredient"><span class="amount">3-4</span> <span class="name">medium eggs</span><br />
</li>
<li class="ingredient"> <span class="name">Sunflower oil or other insipid oil for frying</span><br />
</li>
<li class="ingredient"> <span class="name">Sugar and cinnamon for sprinkling</span><br />
</li>
</ul><b>Cooking Directions</b><br />
<ol class="instructions"><li class="instruction">Cut the bread into 1 inch (2.5cm) slices. Arrange them on a shallow dish that can hold the milk.</li>
<li class="instruction">Put all the milk in a saucepan with the sugar and the cinnamon stick, bring to a boil. Turn off the heat the moment it starts to boil and leave to infuse for 5 minutes.</li>
<li class="instruction">Pour the milk on the bread and let soak for one hour.</li>
<li class="instruction">Beat the eggs in a plate large enough to hold at least one torrija.</li>
<li class="instruction">Heat the oil to medium in a large frying pan that can hold several <i>torrijas</i> at the same time. With a spatula (the bread might be overly soft), carefully transfer the soaked slices one by one into the egg and turn them to coat. Then transfer the slices to the hot oil.</li>
<li class="instruction">Fry for a couple of minutes on each side, until brown.</li>
<li class="instruction">Take out to a dish lined with a paper towel and thoroughly sprinkle with sugar and cinnamon. Enjoy warm or cold.</li>
</ol></div><b>Tips for superb <i>torrijas</i></b>: I find the result is best when you let the bread go very stale before soaking, so that the slices can soak as much milk as possible and yield a very creamy inside afterwards. So what I do sometimes is to slice the bread before letting it dry overnight, to assure that the loaf dries thoroughly (and because slicing is a lot easier while the bread is soft). And I recommend you make sure that the slices soak as much milk as feasible, so it is best to check how they are doing within say 20 minutes after pouring the warm milk on them, because you can always add a little more if the slices have soaked up all the liquid in the dish, say another cup. For me these are indeed the secrets for a lusciuosly creamy interior that looks and tastes more like pastry cream than like plain milk-soaked bread. Because that is what I really love about <i>torrijas</i>, that the alchemy of soaking and frying metamorphoses the simplest ingredients into something different and truly delicious.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5646475475/" title="Torrijas 2 por Miriam missy, en Flickr"><img alt="Torrijas 2" height="356" src="http://farm6.static.flickr.com/5070/5646475475_b043a22785_o.jpg" width="605" /></a><br />
<br />
Check <a href="http://honestcooking.com/2011/04/19/easter-torrijas-decadent-spanish-toasts/">this article at Honest Cooking</a>.<br />
</span></div>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com21tag:blogger.com,1999:blog-8716434485439618533.post-70181945972108158622011-04-15T22:30:00.001+02:002011-04-15T22:30:01.229+02:00Jijona turrón ice cream<a href="http://www.flickr.com/photos/30566188@N08/5619312743/" title="Turrón ice cream 1 por Miriam missy, en Flickr"><img alt="Turrón ice cream 1" height="836" src="http://farm6.static.flickr.com/5106/5619312743_b609c8fd95_o.jpg" width="605" /></a><br />
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Do you know what turrón is? It is a nougat-like confectionery mostly made with almonds, tons of almonds… and also sugar, honey and egg whites. It is typical Christmas fare all over Spain, although originating from the southeast Mediterranean coast, in the <a href="http://en.wikipedia.org/wiki/Valencian_Community">region of Valencia</a> (check <a href="http://www.forvo.com/word/turr%C3%B3n/#es">here</a> the Spanish pronunciation of turrón). It is usually shaped into either a rectangular tablet or a round cake where almonds can be left whole or ground to a paste to yield the following traditional varieties:<br />
<ul><li>Hard (the <a href="http://en.wikipedia.org/wiki/Alicante">Alicante</a> variety): A compact block of whole almonds in a brittle mass of eggs, honey and sugar; 64% almonds (premium quality).</li>
<li>Soft (the <a href="http://en.wikipedia.org/wiki/Jijona">Jijona</a> variety): Similar but the almonds are reduced to a paste. The addition of oil makes the matrix more chewy and sticky; 60% almonds (premium quality).</li>
</ul>Jijona is a small town known since the Middle Ages for its excellent honey and productive almond orchards. This local produce gave birth to turrón, referenced for the first time in a document of 1531. Turrón is such a valued confection that today its formulas and quality are standardized and endorsed by a <a href="http://www.turronesdejijona.com/index_cpi.html">Regulation Council</a>.<br />
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<span id="fullpost"><br />
<a href="http://www.flickr.com/photos/30566188@N08/5619313007/" title="Turrón ice cream 2 por Miriam missy, en Flickr"><img alt="Turrón ice cream 2" height="696" src="http://farm6.static.flickr.com/5309/5619313007_15b31dd709_o.jpg" width="605" /></a><br />
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And I guess you are wondering why I am talking about Christmas now, right at the beginning of Spring. Well, because the same as turrón itself reminds any Spaniard of Christmas, ice cream flavored with Jijona turrón is a variety that no Spanish ice cream shop fails to stock during the warm season. And as in Spain it is very common to have turrón leftovers at home after Christmas, this is a wonderful way to give this traditional confection a totally different twist. And that is exactly what I did. So as warmer weather is on its way in the northern hemisphere and just in case you happen to lay your hands on a tablet of Jijona turrón, here is the recipe for this creamy, rich and very Mediterranean ice cream:<br />
<br />
<b>Jijona turrón ice cream</b> <br />
Serves 6<br />
<br />
For the custard:<br />
<ul><li>0.75 cup (150g) sugar*</li>
<li>2 cups (500ml) whole milk</li>
<li>3 medium eggs (whites separated)</li>
</ul>For the flavouring:<br />
<ul><li>0.33oz (150g) soft Jijona turrón</li>
<li>3 tbsp Málaga wine (a good quality sweet Sherry can be used instead)</li>
<li>0.85 cup (200ml) whipping cream</li>
</ul><ol><li>To make the custard, put the sugar, milk and egg yolks in a saucepan and prepare a custard using a bain marie or double boiler, stirring slowly and continuously with a wooden spoon, until the custard is set and it coats the back of the spoon. Watch it closely to avoid any boiling, or it will curdle.</li>
<li>Process the crumbled turrón with the wine into a paste, then add to the custard and mix well. Set this mixture aside and let cool to ambient.</li>
<li>When the turrón custard is cool, whip the cream to soft peaks and add, folding gently till fully incorporated.</li>
<li>Whip the egg whites to stiff peaks and fold carefully into the mixture. Mix gently but thoroughly to avoid any white streaks in the final ice cream mixture.</li>
<li>Leave to freeze in your icebox and whip every hour till fully set or churn in your ice cream maker, if you are lucky to have one, which I am not.</li>
</ol>*A note on sugar: the sugar content is a very region-dependent and even personal matter, and it should be adjusted to your liking, so I recommend you try the mixture before churning. Usually European confectioneries, pastries and sweet things in general are less sweet than for example in the United States. And remember frozen desserts should always be on the sweet side before freezing or churning, as the sweetness will be less noticeable afterwards.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5619313239/" title="Turrón ice cream 3 por Miriam missy, en Flickr"><img alt="Turrón ice cream 3" height="742" src="http://farm6.static.flickr.com/5268/5619313239_b133c24af5_o.jpg" width="604" /></a><br />
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And there you have it. To my taste this ice cream is so rich that I don’t need any topping or sauce on mine, but feel free to use some chocolate sauce or almond brittle…<br />
<br />
Check this article at <a href="http://honestcooking.com/2011/04/14/spanish-turron-ice-cream/">Honest Cooking</a>.<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5619313469/" title="Turrón ice cream 4 por Miriam missy, en Flickr"><img alt="Turrón ice cream 4" height="761" src="http://farm6.static.flickr.com/5104/5619313469_54f1099a50_o.jpg" width="605" /></a><br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com10tag:blogger.com,1999:blog-8716434485439618533.post-23945233632624481282011-04-11T14:01:00.000+02:002011-04-11T14:01:42.372+02:00Lentil salad with olivada<a href="http://www.flickr.com/photos/30566188@N08/5600427586/" title="Lentil salad 1 por Miriam missy, en Flickr"><img alt="Lentil salad 1" height="903" src="http://farm6.static.flickr.com/5303/5600427586_3877d208dc_o.jpg" width="605" /></a><br />
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I am in a process of vindicating a more frequent consumption of legumes... before myself. I have never been very fond of this ingredient, though in the last years I have come to love some pulse dishes like falafel and Asturian <a href="http://tinyurl.com/3jkx8t3">beans</a> with clams. The Asturian bean, one of man's best friends... woman's too. I still remember with tears in my eyes a few days spent with friends who own a house in Colunga, <a href="http://en.wikipedia.org/wiki/Asturias">Asturias</a>. They took us for lunch to a typical <i>merendero</i>, and as I always do when visiting Asturias, ordered some Asturian beans with clams. You should know that in the Principality of Asturias this kind of dishes are customarily served in huge amounts in an enourmous pot, good enough for several people, so you can eat as many servings as you want... or can. It seems that day my stomach was extensible such as a boa constrictor's, because I had all the pot by myself (of at least four servings, no kidding), while my table mates stared at me with one hand on the mobile phone to call an ambulance in case I suffered a stroke. Well, it might be the sun, the fresh air, the good company, the excellent food... a planetary alignment or something, because it has not happened again after that. But back to the topic at hand, we know that vegetable salad recipes get mixed results. That is why I consider this recipe found at the French magazine <i>Elle à Table</i> a great success, also because I have discovered a new addiction: salt preserved lemons.<br />
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<span id="fullpost"><br />
Yes, I had kept some Moroccan style homemade preserved lemons in store for almost a year, still had not found time to open the jar and this was the right time. I had never tried these lemons before, but when I opened the jar I could not believe it... The aroma was amazing! All the essence of the lemons in a highly concentrated form. Unbelievable. Exciting. I was speechless. The flavor is so concentrated that a tiny bit of lemon adds lots of sparkle to the dishes.<br />
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Besides, these lentils are coupled with some beautiful phyllo cones stuffed with <a href="http://www.wisegeek.com/what-is-olivade.htm"><i>olivada</i></a>...<br />
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<b>Lentil salad with <i>olivada</i></b> (adapted from <i><a href="http://cuisine.elle.fr/elle/Elle-a-Table/Recettes-de-cuisine/Lentilles-tapenade-et-citron-confit">Elle à Table</a></i>)<br />
Yields 4 servings<br />
<br />
For the <i>olivada</i>:<br />
<ul><li>250g black olives, unpitted (you better pit them at home, they will have more flavor)</li>
<li>2 tsp pickled capers</li>
<li>2 anchovy fillets (I had none and I used the same amount of nori flakes)</li>
<li>1 large garlic clove</li>
<li>50g virgin olive oil</li>
</ul><ol><li>Peel the garlic, then pit the olives, if needed, mix everything and process to the desired fineness.</li>
<li>With the food processor on lower speed, add the oil in a steady stream. Set aside.</li>
</ol>For the lentils:<br />
<ul><li>120g lentils (French lentils like Puy are best)</li>
<li>Some fresh cilantro sprigs</li>
<li>1 bay leaf</li>
<li>1 tsp ground cumin</li>
<li>1 tsp strong mustard</li>
<li>1 quarter preserved lemon peel* </li>
<li>Salt to taste </li>
</ul><a href="http://www.flickr.com/photos/30566188@N08/5600427360/" title="Salt curing lemons por Miriam missy, en Flickr"><img alt="Salt curing lemons" height="459" src="http://farm6.static.flickr.com/5109/5600427360_63ec636564_o.jpg" width="605" /></a><br />
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*Lemons preserved in salt are a very typical ingredient of the Moroccan cuisine which can be found in specialty stores, but that are also very easy to make at home. There are tons of recipes in the net, for example <a href="http://simplyrecipes.com/recipes/how_to_make_preserved_lemons/">this one</a>. You only have to take into account that the lemons need to cure or mature for a minimum period of 2 weeks.<br />
<ol><li>Leave the lentils to soak in water overnight. The next day, change the water and cook them with the bay leaf, until tender.</li>
<li>Drain and salt to taste. Then add the mustard, the ground cumin and toss to distribute evenly.</li>
<li>Dice the lemon peel (and only the peel) and add too. Then cut the cilantro and sprinkle on top of the salad.</li>
<li>Set aside.</li>
</ol><a href="http://www.flickr.com/photos/30566188@N08/5599844479/" title="Lentil salad 3 por Miriam missy, en Flickr"><img alt="Lentil salad 3" height="778" src="http://farm6.static.flickr.com/5266/5599844479_2c1a2e2a0e_o.jpg" width="605" /></a><br />
<br />
For the phyllo cones:<br />
<ul><li>2 or 3 phyllo sheets</li>
</ul><a href="http://www.flickr.com/photos/30566188@N08/5599845087/" title="Olivada in phyllo 4 por Miriam missy, en Flickr"><img alt="Olivada in phyllo 4" height="671" src="http://farm6.static.flickr.com/5266/5599845087_1b374cd1d1_o.jpg" width="605" /></a><br />
<ol><li>Cut the sheets in 10cm squares or to your liking.</li>
<li>Place a teaspoon of the <i>olivada</i> and wrap it in the phyllo dough, shaping it into a cone. Place the finished cones on an oiled oven dish.</li>
<li>Bake in the oven preheated to 180ºC for 10 minutes or until brown.</li>
</ol>Serve the salad side by side with the <i>olivada</i> cones and take alternate bites: lentils, cone, lentils, cone... Amazing. I believe I am in love with cumin, do you think it can be serious?<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5599844959/" title="Lentil salad 2 por Miriam missy, en Flickr"><img alt="Lentil salad 2" height="760" src="http://farm6.static.flickr.com/5267/5599844959_6f0d6292c0_o.jpg" width="605" /></a><br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com14tag:blogger.com,1999:blog-8716434485439618533.post-22585473660344629232011-04-02T14:53:00.002+02:002011-04-02T16:20:59.507+02:00Soldaditos de Pavía or codfish beignets<a href="http://www.flickr.com/photos/30566188@N08/5581491025/" title="Soldaditos Pavía 1 por Miriam missy, en Flickr"><img alt="Soldaditos Pavía 1" height="845" src="http://farm6.static.flickr.com/5011/5581491025_1e783843bc_o.jpg" width="605" /></a><br />
<br />
I have wonderful news to share: I will be a contributor to the new online food magazine <a href="http://honestcooking.com/"><i>Honest Cooking</i></a>! I am soooo excited! And I am in great company there, with colleagues like Nancy from <a href="http://spiciefoodie.blogspot.com/">Spicie Foodie</a>, Simone from <a href="http://junglefrog-cooking.com/">Junglefrog Cooking</a>, Joan from <a href="http://foodalogue.com/">Foodalogue</a>, Asha from <a href="http://www.forkspoonnknife.com/">Fork Spoon Knife</a> or Maria Laitinen from <a href="http://www.scandifoodie.blogspot.com/">Scandi Foodie</a> among many outstanding bloggers. You can check my published articles anytime by clicking on the cute <i>Honest Cooking</i> logo on my sidebar. For my debut at <i>Honest Cooking</i> I have chosen a very typical dish of my hometown, <a _mce_href="http://en.wikipedia.org/wiki/Madrid" href="http://en.wikipedia.org/wiki/Madrid">Madrid</a>, the capital city of Spain. I have lived there most of my life and though in fact I live outside Madrid since 2000, in a small town 40km to the Northwest, I am still in the same province... it feels almost the same. Choosing a dish that is representative of Madrid is not an easy task. Madrid builds upon thousands of immigrants coming from all over Spain through time, so there are not many dishes that are actually exclusively from Madrid. Just take into account that Madrid had around 1 million inhabitants in 1940, after the Spanish Civil War, and it already had 3.1 millions 30 years later, in 1970. More than triple! Everything is mixed.<br />
<br />
<span id="fullpost"><br />
<a _mce_href="http://honestcooking.com/?attachment_id=5872" href="http://honestcooking.com/?attachment_id=5872" rel="attachment wp-att-5872" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img _mce_src="http://honestcooking.com/wp-content/uploads/2011/03/800px-Bandera-tercio-300x180.png" alt="Tercios flag" class="alignright size-medium wp-image-5872" height="180" src="http://honestcooking.com/wp-content/uploads/2011/03/800px-Bandera-tercio-300x180.png" width="300" /></a><i>S</i><i>oldaditos de Pavía</i>, meaning Pavía soldiers, are strips of desalted codfish, marinated in a mixture of lemon juice and Spanish sweet <a _mce_href="http://en.wikipedia.org/wiki/Piment%C3%B3n" href="http://en.wikipedia.org/wiki/Piment%C3%B3n"><i>pimentón</i></a>, then either coated first in flour then in egg, or in a frying batter, deep-fried in olive oil and served with a strip of roasted red pepper around them. About the origin of this funny name there are two theories: the first relates to the color of the soldier uniforms at the time of the <a _mce_href="http://en.wikipedia.org/wiki/Battle_of_Pavia" href="http://en.wikipedia.org/wiki/Battle_of_Pavia">battle of Pavia</a>, in 1525. The second relates to the color of the Spanish hussar uniforms during the 19th Century.<br />
<span style="font-size: x-small;">(Flag image by courtesy of Wikimedia Commons.)</span><br />
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<a href="http://www.flickr.com/photos/30566188@N08/5581491715/" title="Cuchilleros por Miriam missy, en Flickr"><img alt="Cuchilleros" height="733" src="http://farm6.static.flickr.com/5181/5581491715_7ac709088d_o.jpg" width="605" /></a><br />
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But all this lore is not as important as the recipe for this simple, tasty and healthy appetizer or <i>tapa</i>, found in a lot of bars and <i>tabernas</i> in the old quarters of Madrid. So here it comes:<br />
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<a href="http://www.flickr.com/photos/30566188@N08/5582077936/" title="Soldaditos Pavía 2 por Miriam missy, en Flickr"><img alt="Soldaditos Pavía 2" height="834" src="http://farm6.static.flickr.com/5022/5582077936_316d00b206_o.jpg" width="605" /></a><br />
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<i><b>Soldaditos de Pavía</b></i><br />
Yields 4 tapa-sized servings<br />
<ul><li>1.1 pound (500g) good quality salted codfish</li>
<li>Juice of 1-2 lemons</li>
<li>1 1/2 tsp sweet <i>pimentón</i> (or more if you like)</li>
<li>A dash of white pepper</li>
<li>3 tbsp olive oil</li>
<li>First option - simple beignet coating: <ul><li>1 beaten egg</li>
<li>AP flour or chickpea flour</li>
</ul></li>
<li>Second option - somewhat-time-consuming beignet frying batter: <ul><li>2/3 cup (100g) flour</li>
<li>1/4 cup eau-de-vie or similar spirit</li>
<li>3/4 tsp (5g) baker's yeast</li>
<li>1 tbsp olive oil</li>
<li>1 pinch of saffron</li>
<li>1 pinch salt</li>
</ul></li>
<li>Virgin olive oil for deep-frying (essential for real <i>soldaditos</i>)</li>
<li>1 large roasted red pepper, in strips</li>
</ul><a href="http://www.flickr.com/photos/30566188@N08/5581490815/" title="Soldaditos Pavía 4 por Miriam missy, en Flickr"><img alt="Soldaditos Pavía 4" height="607" src="http://farm6.static.flickr.com/5291/5581490815_57cbc7cfa4_o.jpg" width="605" /></a><br />
<ol><li>Cut the codfish in strips, put them in a large bowl with cold water and leave them to desalt 24 hours. Better if you can change the water at least 3 times during this period. Believe me, you’d rather have to add some salt to the final fried fish than getting a bunch of unbearably salty and inedible <i>soldaditos</i>.</li>
<li>Prepare the marinade in a shallow dish or container, mix the lemon juice with the <i>pimentón</i>.</li>
<li>Pat dry the fish strips with a paper towel and dip them in the marinade. Toss them to coat. Then drizzle the olive oil on the fish. Marinade for 3 hours.</li>
<li>Rinse the fish strips. You won't normally need to salt the strips, as the fish will still retain some saltiness.</li>
<li>Now you can use one of two methods for making the beignets:<br />
The most simple is to coat the strips first in plain flour (I use chickpea flour like in many places of Andalusia), then bathe them in beaten egg and put the strips straight into the hot olive oil.</li>
<li>The second method, a bit more elaborate, is to prepare a batter for coating the fish. Sift the flour and mix it with the tablespoon of oil, the saffron, the spirit, the salt and the yeast. Leave to rest in a warm place for the yeast to act. When the mixture has risen slightly and it's bubbly on the surface, dip the fish strips and fry them on medium-hot olive oil. Place the fried fish on a paper towel.</li>
</ol><a href="http://www.flickr.com/photos/30566188@N08/5581491491/" title="Soldaditos Pavía 3 por Miriam missy, en Flickr"><img alt="Soldaditos Pavía 3" height="844" src="http://farm6.static.flickr.com/5252/5581491491_4d55bb2c33_o.jpg" width="605" /></a><br />
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Serve while still warm with a strip of roasted red pepper across them. I have used <i>piquillo </i>peppers here instead, as they are pretty good with anything. Enjoy the juicy, lemony, flaky goodness of the fish inside the soft crust. The perfect appetizer for a warm Spring noon with a glass of beer or <a _mce_href="http://en.wikipedia.org/wiki/Fino" href="http://en.wikipedia.org/wiki/Fino"><i>Fino</i></a>. Better sitting on a <i>patio</i>.<br />
</span>Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.com23