Recipe from Penelope Casas The Foods & Wines of Spain
1 and 1/2 cups strong black coffee, preferably espresso, chilled
Leche Merengada
3 cups milk
1 cup heavy cream
3/4 cup plus 2 tablespoons sugar
Peel of 1 lemon
2 cinnamon sticks
4 egg whites
Few drops of lemon juice
Cinnamon for dusting
Make the Leche Merengada. Bring to a boil the milk, cream, 3/4 cup of the sugar, the lemon peel, and the cinnamon sticks. Reduce the heat and simmer 30 minutes, stirring occasionally. Cool, the refrigerate until cold. Remove the lemon peel and cinnamon sticks. Beat the egg whites with the lemon juice until they form soft peaks. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff but not dry. Slowly beat in the cold milk mixture. Freeze in ice cube trays. Dust with cinnamon when serving.
Pour 1/4 cup chilled coffee into each of 6 parfait glasses, then add scoops of Leche Merengada. Serve immediately.
Showing posts with label Spanish. Show all posts
Showing posts with label Spanish. Show all posts
Thursday, January 6, 2011
Sangria
Recipe from Penelope Casas The Foods & Wines of Spain
Start preparations several hours in advance.
1 bottle (24 ounces) dry, full-bodied red wine, preperably of Spanish import from Valencia or Valdepeñas
2 tablespoons orange juice
2 tablespoons orange liqueur, such as Grand Marnier (optional)
1 tablespoon sugar
Orange and lemon slices
Apple and/or peach wedges
1 cup club soda or sparkling water
Mix together in a large pitcher all ingredients except the club soda. Cover and refrigerate several hours or overnight. Add the club soda and ice cubes. Serve very cold.
Start preparations several hours in advance.
1 bottle (24 ounces) dry, full-bodied red wine, preperably of Spanish import from Valencia or Valdepeñas
2 tablespoons orange juice
2 tablespoons orange liqueur, such as Grand Marnier (optional)
1 tablespoon sugar
Orange and lemon slices
Apple and/or peach wedges
1 cup club soda or sparkling water
Mix together in a large pitcher all ingredients except the club soda. Cover and refrigerate several hours or overnight. Add the club soda and ice cubes. Serve very cold.
Tortilla a la Gallega
Recipe from Penelope Casas The Foods & Wines of Spain
4 medium potatoes, peeled, in 1/8 inch slices
1 medium onion, thinly sliced
Salt
1 cup olive oil
5 eggs
1 chorizo (2 ounces) diced
3 tablespoons diced pimiento, homemade or imported
Fry the potatoes and onion with salt in the oil in the same manner as the Tortilla Española. Meanwhile, beat the eggs with salt in a bowl. In a small skillet lightly sauté the chorizo. Add it to the beaten egg along with the pimiento. Drain the potatoes and add them to the egg mixture, pushing them down with a pancake turner so that the egg covers the potatoes. Let sit 15 minutes.
Proceed to cook the omelet as a Tortilla Española.
4 medium potatoes, peeled, in 1/8 inch slices
1 medium onion, thinly sliced
Salt
1 cup olive oil
5 eggs
1 chorizo (2 ounces) diced
3 tablespoons diced pimiento, homemade or imported
Fry the potatoes and onion with salt in the oil in the same manner as the Tortilla Española. Meanwhile, beat the eggs with salt in a bowl. In a small skillet lightly sauté the chorizo. Add it to the beaten egg along with the pimiento. Drain the potatoes and add them to the egg mixture, pushing them down with a pancake turner so that the egg covers the potatoes. Let sit 15 minutes.
Proceed to cook the omelet as a Tortilla Española.
Tortilla Española
Recipe from Penelope Casas The Foods & Wines of Spain
1 cup olive oil
4 large potatoes, peeled and cut in 1/8 inch slices
Coarse salt
1 large onion, thinly sliced
4 large eggs
Heat the oil in an 8 or 9 inch skillet and add the potato slices one at a time to prevent sticking. Alternate potato layers with the onion slices and salt the layers lightly. Cook slowly, over a medium flame, lifting and turning the potatoes occasionally, until they are tender but not brown. (The potatoes will remain separated, not in a "cake.")
Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy. Salt to taste. Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil. (The potatoes give the oil a delicious flavor, so reserve the rest for future use.) Add the potatoes to the beaten eggs, pressing the potatoes down so that they are completely covered by the egg. Let the mixture sit 15 minutes.
Heat 2 tablespoons of the reserved oil in a large skillet until very hot (you may use the same skillet as long as absolutely nothing is stuck to the bottom). Add the potato and egg mixture, rapidly spreading it out in the skillet with the aid of a pancake turner. Lower the heat to medium-high and shake the pan often to prevent sticking. When the potatoes begin to brown underneath, invert a plate of the same size over the skillet. Flip the omelet onto the plate. Add about 1 tablespoon more of oil to the pan, then flip the omelet back into the skillet to brown on the other side. (If your skillet was not hot enough, some of the omelet may stick to the pan. If this happens, don't despair; scrape off the pieces and fit them into their places on the omelet. With subsequent flips, the pieces will mesh with the omelet.)
Lower the heat to medium. Flip the omelet 2 or 3 more times (this helps to give it a good shape) cooking briefly on each side. It should be slightly juicy within. Transfer to a platter and serve hot or at room temperature. I prefer it after it has been sitting for several hours.
1 cup olive oil
4 large potatoes, peeled and cut in 1/8 inch slices
Coarse salt
1 large onion, thinly sliced
4 large eggs
Heat the oil in an 8 or 9 inch skillet and add the potato slices one at a time to prevent sticking. Alternate potato layers with the onion slices and salt the layers lightly. Cook slowly, over a medium flame, lifting and turning the potatoes occasionally, until they are tender but not brown. (The potatoes will remain separated, not in a "cake.")
Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy. Salt to taste. Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil. (The potatoes give the oil a delicious flavor, so reserve the rest for future use.) Add the potatoes to the beaten eggs, pressing the potatoes down so that they are completely covered by the egg. Let the mixture sit 15 minutes.
Heat 2 tablespoons of the reserved oil in a large skillet until very hot (you may use the same skillet as long as absolutely nothing is stuck to the bottom). Add the potato and egg mixture, rapidly spreading it out in the skillet with the aid of a pancake turner. Lower the heat to medium-high and shake the pan often to prevent sticking. When the potatoes begin to brown underneath, invert a plate of the same size over the skillet. Flip the omelet onto the plate. Add about 1 tablespoon more of oil to the pan, then flip the omelet back into the skillet to brown on the other side. (If your skillet was not hot enough, some of the omelet may stick to the pan. If this happens, don't despair; scrape off the pieces and fit them into their places on the omelet. With subsequent flips, the pieces will mesh with the omelet.)
Lower the heat to medium. Flip the omelet 2 or 3 more times (this helps to give it a good shape) cooking briefly on each side. It should be slightly juicy within. Transfer to a platter and serve hot or at room temperature. I prefer it after it has been sitting for several hours.
Champiñones al Ajillo
Recipe from Penelope Casas The Foods & Wines of Spain
3 cloves garlic, minced
3 tablespoons olive oil
1 and 1/2 tablespoons flour
1 cup beef broth, preferably homemade
1/2 dried red chili pepper, cut in 3 pieces, seeds removed
2 tablespoons chopped parsely
2 tablespoons lemon juice
1/2 pound mushrooms, whole or halved
In a skillet heat the garlic in 2 tablespoons of the oil until the garlic starts to color. Turn off the heat immediately; the garlic should not turn brown. Stir in the flour and cook a minute. Gradually pour in the beef broth, then add the chili pepper, 1 tablespoon of the parsely, and the lemon juice. Stir until smooth and thickened.
In a separate skillet, heat the remaining tablespoon of the oil until it is very hot. Add the mushrooms and stir fry briefly until the mushrooms are lightly browned. Add the mushrooms to the sauce and simmer 5 minutes. Sprinkle with the remaining tablespoon of parsely and serve.
3 cloves garlic, minced
3 tablespoons olive oil
1 and 1/2 tablespoons flour
1 cup beef broth, preferably homemade
1/2 dried red chili pepper, cut in 3 pieces, seeds removed
2 tablespoons chopped parsely
2 tablespoons lemon juice
1/2 pound mushrooms, whole or halved
In a skillet heat the garlic in 2 tablespoons of the oil until the garlic starts to color. Turn off the heat immediately; the garlic should not turn brown. Stir in the flour and cook a minute. Gradually pour in the beef broth, then add the chili pepper, 1 tablespoon of the parsely, and the lemon juice. Stir until smooth and thickened.
In a separate skillet, heat the remaining tablespoon of the oil until it is very hot. Add the mushrooms and stir fry briefly until the mushrooms are lightly browned. Add the mushrooms to the sauce and simmer 5 minutes. Sprinkle with the remaining tablespoon of parsely and serve.
Wednesday, January 5, 2011
Castilian-Style Potatoes
Recipe from Penelope Casas The Foods & Wines of Spain
3 tablespoons olive oil
3 tablespoons minced onion
1 clove garlic, minced
3 large potatoes, cubed
1 tablespoon flour
1 teaspoon paprika
Salt
Freshly ground pepper
1 bay leaf
Heat the oil in a shallow casserole. Saute the onion and garlic until the onion is wilted. Add the potatoes and saute 5 minutes more. Sprinkle in the flour and paprika, stirring to coat the potatoes. Barely cover the potatoes with hot water. Add salt, pepper, and bay leaf and cook, covered, until the potatoes are tender and most of the liquid absorbed, about 20 minutes.
3 tablespoons olive oil
3 tablespoons minced onion
1 clove garlic, minced
3 large potatoes, cubed
1 tablespoon flour
1 teaspoon paprika
Salt
Freshly ground pepper
1 bay leaf
Heat the oil in a shallow casserole. Saute the onion and garlic until the onion is wilted. Add the potatoes and saute 5 minutes more. Sprinkle in the flour and paprika, stirring to coat the potatoes. Barely cover the potatoes with hot water. Add salt, pepper, and bay leaf and cook, covered, until the potatoes are tender and most of the liquid absorbed, about 20 minutes.
Monday, January 3, 2011
Delicias de Queso
Cheese Balls
2 eggs, separated
1/2 cup milk
1/2 cup flour
Salt
Freshly ground pepper
Dash nutmeg
1/2 pound cheese, such as Gouda, grated
2 tablespoons grated Manchego or Parmesan cheese
3 tablespoons minced cured ham
1 teaspoon grated onion
Oil for frying
In a bowl beat the egg yolks with a wire whisk until light colored. Stir in the milk, then gradually add the flour and beat until smooth. In a separate bowl beat the egg whites until stiff but not dry. Fold the yolk mixture into the whites, adding the salt, pepper, nutmeg, cheeses, ham, and onion. Drop by the teaspoonful into hot oil, at least 1/2 inch deep, and fry, turning once, until just golden. Do not overcook. Drain and serve immediately.
Cheese Balls with Olives
13-ounce jar large olives (for example, stuffed Spanish green olives without pits)
1 cup + 2 tablespoons cheese (Sharp Cheddar)
1 stick of butter
1/2 tablespoon salt
1/4 tablespoon cayenne
Combine cheese, butter, salt and cayenne. Cover olives. Bake at 350 degrees for 15 to 25 minutes.
2 eggs, separated
1/2 cup milk
1/2 cup flour
Salt
Freshly ground pepper
Dash nutmeg
1/2 pound cheese, such as Gouda, grated
2 tablespoons grated Manchego or Parmesan cheese
3 tablespoons minced cured ham
1 teaspoon grated onion
Oil for frying
In a bowl beat the egg yolks with a wire whisk until light colored. Stir in the milk, then gradually add the flour and beat until smooth. In a separate bowl beat the egg whites until stiff but not dry. Fold the yolk mixture into the whites, adding the salt, pepper, nutmeg, cheeses, ham, and onion. Drop by the teaspoonful into hot oil, at least 1/2 inch deep, and fry, turning once, until just golden. Do not overcook. Drain and serve immediately.
Cheese Balls with Olives
13-ounce jar large olives (for example, stuffed Spanish green olives without pits)
1 cup + 2 tablespoons cheese (Sharp Cheddar)
1 stick of butter
1/2 tablespoon salt
1/4 tablespoon cayenne
Combine cheese, butter, salt and cayenne. Cover olives. Bake at 350 degrees for 15 to 25 minutes.
Wednesday, December 22, 2010
Flan
3 whole eggs
3 egg yolks
1/4 teaspoon grated lemon rind
6 tablespoons sugar
2 and 1/2 cups milk
Caramelized Sugar:
10 tablespoons sugar
5 teaspoons water
To make the caramelized sugar, heat the sugar and water in a small skillet over a medium-high flame, stirring constantly, until the sugar has turned a golden color. Remove from the heat immediately and pour into 6 ovenproof custard cups or one large mold, lining the sides of the mold.
To make the flan, beat together lightly with a wire whisk the whole eggs and the yolks. Add the lemon rind, sugar, and milk. Pour mixture into the mold lined with caramelized sugar.
Cook in a baño maria. Place the mold or cups in a pan with at least 2 inches of hot water. Cook on top of the stove over a medium flame for 1 hour. Transfer to a 350 degree F oven and continue cooking 25 minutes, or until a knife inserted in the flan comes out clean. Remove the mold or cups from the water and cool, then refrigerate.
To serve, loosen the sides of the flan with a knife and invert onto dessert dish.
3 egg yolks
1/4 teaspoon grated lemon rind
6 tablespoons sugar
2 and 1/2 cups milk
Caramelized Sugar:
10 tablespoons sugar
5 teaspoons water
To make the caramelized sugar, heat the sugar and water in a small skillet over a medium-high flame, stirring constantly, until the sugar has turned a golden color. Remove from the heat immediately and pour into 6 ovenproof custard cups or one large mold, lining the sides of the mold.
To make the flan, beat together lightly with a wire whisk the whole eggs and the yolks. Add the lemon rind, sugar, and milk. Pour mixture into the mold lined with caramelized sugar.
Cook in a baño maria. Place the mold or cups in a pan with at least 2 inches of hot water. Cook on top of the stove over a medium flame for 1 hour. Transfer to a 350 degree F oven and continue cooking 25 minutes, or until a knife inserted in the flan comes out clean. Remove the mold or cups from the water and cool, then refrigerate.
To serve, loosen the sides of the flan with a knife and invert onto dessert dish.
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