Spanish food

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					Spanish food

By Mario, David and Miguel
Mediterranean diet
  Fresh fruits & Vegetables, bread, potatoes, nuts
   and beans are eaten daily in large quantities.
  Olive oil is the primary source of fat, which is a
   monounsaturated fat (sometimes called the “good
   fats”) and does not raise blood cholesterol in the
   same way that saturated fats and trans fats do.
  Fish is eaten several times a week and contains
   omega-3 oils, thought to reduce the risk of heart
  Meat and poultry are eaten in smaller quantities.
  Wine is consumed moderately.
Image of mediterranean
diet (paella)
Cantabric diet
 Atlantic diet
(cocido gallego)
Andalusia diet
Between diet
(chorizo, tortilla)
Potato Omelet
Makes 4 servings
 1/3 cup olive oil
  4 large potatoes, peeled and sliced 1/8-inch thick
  Coarse salt
  1 large onion, thinly sliced
  4 eggs
 Heat three tablespoons of the oil in a 9-inch non-stick skillet and add the
  potato slices and onions, salting lightly. Cook slowly, lifting and turning
  occasionally, until tender but not brown. Beat the eggs, add the potatoes and
  let sit a few minutes. Add the remaining oil to the skillet, heat until very hot,
  and add the potato and egg mixture, spreading it with a pancake turner.
  Lower heat to medium, shake pan to keep potatoes from sticking, and when
  brown underneath, place a plate on top and invert, then slide back into the
  skillet and brown the other side.
Gazpacho Andalusian

 Makes 8 servings
  1 large cucumber, peeled and coarsely chopped
   1 sweet white onion, coarsely chopped
   6 large tomatoes, peeled and coarsely chopped
   4 or 5 garlic cloves, minced
   1 can (10-1/2 ounces) condensed beef broth
   3 tablespoons each white wine vinegar and olive oil
   2 slices sourdough French bread
   1 small carrot, peeled and grated
   1/2 cup water
   Salt and pepper to taste
   Condiments: chopped green onions, croutons, diced avocado
  Place the cucumber, onion, tomatoes, garlic, broth, vinegar, oil,
   bread, and carrot in a blender and blend until almost smooth.
   (Prepare in two batches if necessary.) Thin to desired consistency
   with water and season with salt and pepper. Chill. Serve in bowls,
   passing condiments to be spooned into the soup.
Rice with Shellfish
 Makes 8 servings
  1 onion, finely chopped
   2 garlic cloves, minced

  1 large tomato, peeled and chopped
   1/4 cup olive oil
   1-1/2 cups long-grain white rice
   1/2 teaspoon saffron
   1 bottle (8 oz.) clam juice
   1 1/2 cups hot water
   1/2 cup dry white wine
   16 large prawns, unshelled
   16 small butter, rock or steamer clams, unshucked
   1 crab, cooked and cracked or 8 very small lobster tails, cooked
   1 package (10 ounces) frozen tiny peas, blanched for two minutes
   in boiling water
   1/2 pound baby asparagus, parboiled (optional)
   1 jar (2 ounces) sliced pimiento
   Lemon wedges
Rice with Shellfish
  In a large frying pan or four-quart casserole,
   saut? onion, garlic, and tomato in oil until
   vegetables are glazed. Add the rice, saffron,
   clam juice, water, and wine. Cover and simmer
   for 20 minutes. Arrange prawns and clams on
   top, cover and steam until the clam shells
   open. Transfer to a large paella pan or serving
   casserole. Add the crab, peas, asparagus, and
   pimiento. Heat through or keep warm in a low
   oven until serving time. Garnish with lemon

 Makes about 8 servings
  1 1/4 cups sugar
   3 1/2 cups milk
   6 eggs
   2 egg yolks
   Zest of 1 lemon
  In a saucepan, heat 1/2 cup of the sugar over moderate heat,
   shaking the pan frequently, until the sugar melts and turns amber.
   Pour at once into a 1-1/2 quart ring mold and quickly tilt the mold
   in all directions to coat the bottom and sides evenly. Heat the milk,
   but do not boil. Beat together the eggs and egg yolks just until
   blended, then beat in the remaining sugar and vanilla. Gradually
   stir in the hot milk. Pour the mixture into the caramel-lined mold
   and place in a pan of hot water. Bake in a preheated 325?F oven
   for one hour or until a knife inserted comes out clean. Let the
   custard cool, then chill it. To serve, run a knife around the sides of
   the mold to loosen the custard. Place a large round platter over
   the mold and quickly invert; lift off the mold.

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