Recipes To Go
This starter collection of recipes for Spanish cooking is offered to you as a vehicle for fundraising. Invite a dozen or so people to your house for an authentic Spanish (not Mexican) meal. Cook for them, but tell them it is a fundraiser, and in exchange for dinner you are asking them all to donate $20-­‐25 to your Study Abroad experience. Promise them that when you return, you will do it all again – but with new recipes you have collected while there. Included here are: Ensalada de espinaca y mozzarella Gazpacho Tortilla de patatas Tuna with Pimentón Adobo Andalusian Vegetable Pot Chicken Paella Flan con Café Galletas de Andaluz Ensalada de Espinaca y Mozzarella
INGREDIENTS 1 bag (about 12 oz.) baby spinach leaves 6 roma tomatoes 8 oz. mozzarella Balsamic vinaigrette dressing METHOD Cut tomatoes into 4-­‐6 slices. Cut mozzarella into ½ inch thick slices. Arrange spinach on six salad plates. place a single slice of mozzarella on top in the center, and arrange 4 or 5 tomato slices around the center. Pour dressing on top and serve. Gazpacho
On a hot summer day, a cold vegetable soup feels just right. INGREDIENTS 6 ripe tomatoes, peeled and chopped 1 purple onion, finely chopped 1 cucumber, peeled, seeded, chopped 1 sweet red bell pepper (or green) seeded and chopped 2 stalks celery, chopped 1-­‐2 Tbsp chopped fresh parsley 2 Tbsp chopped fresh chives 1 clove garlic, minced 1/4 cup red wine vinegar 1/4 cup olive oil 2 Tbsp freshly squeezed lemon juice 2 teaspoons sugar Salt and fresh ground pepper to taste 6 or more drops of Tabasco sauce to taste 1 teaspoon Worcestershire sauce (omit for vegetarian option) 4 cups tomato juice METHOD Combine all ingredients. Blend slightly, to desired consistency (a food processor does this best). Place in a plastic or glass container, cover tightly, and refrigerate overnight, allowing flavors to blend. Makes approximately 8 servings. Tortilla de Patatas (Papas)
INGREDIENTS Three medium potatoes One onion, cut into ¼” x 1 to 2” slices Four cloves garlic, peeled and thinly sliced Olive Oil Six eggs 1/8 c. milk Salt/Pepper to taste METHOD Peel and dice the potatoes (approx. ¼”). Fry with onions and garlic over high heat in 1-­‐2 Tbsp. olive oil, stirring frequently. When potatoes are golden brown, set aside. Lower heat to medium-­‐low. Beat eggs, add milk, and beat again. Slowly pour into frying pan, then add potatoes.** With spatula, turn eggs from the side of the pan to the middle, until eggs begin to set. When eggs are completely set in the middle, invert onto a serving dish. ** This recipe is basic – but don’t hesitate to add at this point grated cheese, chorizo, thinly sliced ham (in Spain, jamón serrano is the favorite), green peppers, roasted red peppers or pretty much anything else. Serves approximately 6. Tuna with Pimenton Adobo
INGREDIENTS 4 -­‐ 1/2 lb of fresh red or big-­‐eye tuna, skinned, boned and cut into 2'-­‐ thick slices For the adobo: 4 cloves garlic 1 tsp cumin 2 wine glasses of good wine vinegar Salt 2 cups extra virgin olive oil (or enough to cover the fish) 1 level tsp pimentón (Spanish paprika) sweet or bittersweet 1 bay leaf METHOD Make the adobo: pound the garlic, cumin, vinegar, and salt and mix them with the oil in a large flameproof earthenware dish or pan in which the fish fits. Finally, add the pimentón and bay leaf. Heat very gently for 8-­‐10 minutes. Remove and cool. Cover and chill until required. Serves approximately 6. http://www.tienda.com/recipes/fishermenstuna.html Recipe courtesy of Spain GourmeTour magazine. Andalusian Vegetable Pot
INGREDIENTS 7 oz garbanzo beans (chickpeas), soaked overnight 4 oz salt pork, Jamón Serrano or bacon 8 oz pork 2 quarts water 7 oz white beans or black-­‐eyed peas, soaked overnight 1 lb chard or green beans, chopped 6 oz chorizo 6 oz morcilla (blood sausage) 2 cloves 8 peppercorns 3 garlic cloves 2 tsp salt 2 tsp sweet pimentón 1 lb potatoes, peeled and cut into large chunks about 1 1/2 inches across 1/2 lb pumpkin, peeled and cut into large chunks METHOD If using both the chickpeas and beans, drain and put the chickpeas to cook first with the salt pork, fresh pork, and water. Bring to a boil, skim, then simmer for 30 minutes. Then add the drained beans. Let all simmer for about 1 hour, then add the chard or green beans, and the chorizo and morcilla. In a mortar, crush the cloves and peppercorns with the garlic, salt, and paprika and add to the pan. When the meat and chickpeas are nearly tender, add the potatoes and pumpkin. Cook for another 30 minutes. Cut the pork and sausages into small pieces and serve in soup bowls. Serves approximately 6. http://www.tienda.com/recipes/vegetablepot.html Chicken Paella
INGREDIENTS 2 Boneless, skinless chicken breasts (about 1 1/4 pounds) Olive oil Salt and pepper to taste One large can diced tomatoes One medium onion, chopped 4 cloves garlic, thinly sliced 2 bay leaves 1 healthy pinch of saffron 1 can (10 oz.) chicken or beef consommé 2 cups long grain rice One small jar roasted red peppers, diced 1 c. frozen peas 1/2 c. sherry METHOD Cut the chicken into serving size pieces, and brown in large, deep fryng pan in olive oil. Season with salt/pepper as you the pieces brown. Add tomatoes, onion, garlic, bay leaves, adding enough water to just cover the chicken. Simmer for one and a half hours. Strain off liquid, and set the rest aside. Add consommé and water to make a total of 4 ½ cups of liquid. Stir in ½ tsp. salt. Return liquid to pan, and reheat over medium heat to just below boiling. Add rice, stirring in chicken and vegetables, and reduce heat to low. Cover, and let simmer until liquid is nearly absorbed. Meanwhile, heat peas. Mix with red peppers. When liquid is nearly absorbed, add sherry to rice, stir in, and cover top of rice mixture with peas/peppers. Serves 6-­‐8. Flan con Café
INGREDIENTS 1 cup sugar 2 Tbsp. extra strong coffee 4 eggs 1 (8 oz.) pkg. cream cheese 1 can 14 oz. sweetened condensed milk 1 can 13 oz. evaporated milk 1 tsp. pure vanilla extract, or to taste METHOD Break eggs into a blender, add cream cheese, sweetened condensed milk, evaporated milk, vanilla extract and 1 Tbsp. of coffee. Blend on a moderate speed till well mixed. (May also mix with electric mixer on low -­‐ medium speed). Put sugar and remaining coffee into a small, heavy bottomed saucepan and melt over low heat, stirring constantly to avoid burning, until a deep honey color. Pour sugar into a flan dish (approx. 9 inch diameter) and tilt the dish to coat the bottom and the sides evenly; working quickly to avoid allowing caramel to solidify. Pour in the custard. Preheat oven to 350° F. Set flan pan in oven in a larger pan that contains about 1/2 inch of water in the bottom. Bake for about an hour, checking to make sure water doesn't fully evaporate -­‐ add a little more if it does. Insert a knife in the center of the flan; if it comes out more or less clean, the flan is done. After removing the flan from the oven, allow to cool in the water. When the dish has cooled enough to handle, invert it onto a serving dish. Do this carefully so as not to break the custard and to avoid burning yourself with the caramel. Alternately, allow to cool in the refrigerator then before serving dip flan dish in warm water and/or loosen edges with a sharp knife before inverting. Serve warm or cold. Galletas de Andaluz (Almond Cookies)
INGREDIENTS 250 g of raw, slivered almonds 175 g sugar 70 g flour 1/2 tsp. baking powder 2 eggs 1 Tbsp. orange juice 3/4 c. Confectioners’ sugar METHOD Using a food processor, grind the almonds to the consistency of granulated sugar, and place in a large mixing bowl. Add sugar, flower, and baking powder. Mix well. Beat the eggs in a separate bowl. Blend in orange juice. Add mixture to dry ingredients, and blend well. Using a tablespoon, scoop mixture into the confectioner’s sugar, and form into balls. Place balls on a non-­‐stick baking pan (or a pan lined with baker’s parchment) approximately 1 1/2 inches apart. Bake in a preheated oven at 350 degrees for 20 minutes. Makes approximately 20 cookies.