May 2012 COTM Spanish Month Companion Thread
- BigSal Apr 30, 2012 07:04 PM
Please use this thread to post about recipes from any Spanish cookbook EXCEPT for The Food of Spain by Claudia Roden, Moro by Samuel and Samantha Clark, The Food and Wines of Spain, Cocina de Mama, Tapas, and ¡Delicioso! The Regional Cooking of Spain by Penelope Casas (they all have dedicated threads as former/current COTMs). Remember to include the name of the book and page number or the link to an online recipe in your post. ¡Buen Provecho!
Thanks for posting this thread Big Sal. I'm really excited to cook from my Spanish books. I recently purchased Seasonal Spanish Food: 125 Simple Recipes to Bring Home the Flavors of Spain by Jose Pizarro and Vicky Bennison and I've tabbed so many recipes, it seems like a terrific book and I'm keen to give it a test drive.
Conversely, I went through Roden's Food of Spain page by page (no small feat!) on Sunday night and was surprised how few dishes really appealed to me. I expected far more tapas dishes and was gemerally underwhelmed by what I did find. While I did have much greater success w Moro, many of the dishes I tabbed were the Eastern Mediterranean/North African style offereings and while I look forward to making them some day, this month I have a strong preference for Spanish cuisine so I expect I'll be making good use of this thread. I can't wait to get cooking!
"The Book of Tapas" Phaidon book, Simone & Ines Ortega. Under "Egg and Cheese Tapas" "Cold" "Hard-Boiled Eggs with Black Olives" p. 139.
Since I've not eaten deviled eggs since 1984 (as best I recall) and I had about 3 dozen good eggs on hand, I decided to use 6 (instead of 4 that the recipe suggested).
The taste is definitely different from a regular deviled egg. I did have good ingredients on hand, so it was as good as it could be. I really liked the capers in sherry vinegar, which didn't even have to be rinsed they were so good. Certainly didn't want to drain them!
Revuelto Con Ajetes, Setas y Gambas (Eggs Scrambled with Green Garlic, Mushrooms and Shrimp) from My Kitchen in Spain by Janet Mendel p. 121
Fresh green garlic (ajetes) is available now at the market and this looked like a good way to use them. Chopped green garlic is sautéed until softened, add sliced wild mushrooms (we used oyster mushrooms, morels and hedgehog mushrooms) and sauté 5 minutes. Next add shrimp for a minute then add eggs and scramble until done. Serve with toast. We enjoyed this simple dish quite a bit. Scrambled eggs, shrimp and mushrooms infused with the gentle taste of the green garlic. A simply satisfying meal.
Ensalada Mixta (Mixed Salad) from The Cuisines of Spain by Teresa Barrenechea p. 89
I had forgotten how much I like this salad. Simple ingredients come together to make a nice first course or a light meal. There are many variations of this salad, but we made ours with butter lettuce, tomatoes, thinly sliced onion, green olives, drained tuna in olive oil (good tuna really makes this salad), sliced cucumbers, boiled egg wedges and white asparagus pieces (cojonudos). The salad is dressed with a Sherry vinaigrette. In Spain, the salad was served undressed with cruets of oil and vinegar and you’d dress the salad to your liking with oil and wine vinegar (not Sherry vinegar).