Spanish Olive Tapenade
Makes 1 cup
1 1/2 cups pitted Spanish Manzanilla olives
1 clove garlic, finely chopped
1 teaspoon capers, drained
1/4 cup extra virgin Spanish olive oil
1 teaspoon lemon juice
2 tablespoons fresh cilantro leaves, chopped
freshly ground black pepper to taste
In a food processor, combine olives, garlic and capers. Process until just smooth, scraping down the
sides of the bowl if necessary. With the machine running, slowly drizzle in the oil and lemon juice
through the feed tube and process until well combined. Transfer the mixture to a bowl and fold in the
cilantro and pepper. Let rest at room temperature for 1 hour for the flavors to come out.
Alpargata Tapa: Warm Serrano Ham on Toast
6 slices of French-style bread
1 large ripe tomato
6 thin slices of Serrano ham
Lightly toast bread on both sides. Heat oven to 400 degrees F. Cut tomato in half and run the cut sides
of the tomato on each slice of bread. Carefully place 1 slice of ham on each piece of bread. Place Slices
in hot oven until the fat on the ham softens and the meat glistens. Serve hot with a glass of red wine.
Pears Poached in Red Wine
This savory red wine poached pear recipe is a perfect dessert option for cold winter nights or as an
elegant, "fancy" brunch dish. The recipe maximizes the pear's natural sweetness, combining it with a
fruit-forward red wine and highlighting both with a touch of cinnamon and vanilla. Truly decadent!
4-6 Peeled, Cored and Sliced Pears (recommend Bosc or Anjou)
1 1/2 cups of red wine (recommend Zinfandel, Shiraz or Merlot)
3/4 cups of granulated sugar
2 Tablespoons of lemon juice (can also add lemon zest if desired)
2 teaspoons vanilla
1 stick of cinnamon
1 whole clove
Combine all ingredients, except pears, and bring to a simmer over medium heat, stirring until the sugar
Add the pears. To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the
size of the saucepan and set it on the surface of the liquid. Place a small plate on top of the paper so it
presses the pears into the liquid.
Simmer the pears for 25 minutes, turning once or until they are tender when pierced with a skewer.
They may need 5 to 10 minutes longer if they were not ripe.
Remove pears and let them cool. Boil wine sauce until the liquid has been reduced by half. To a
consistency like thin honey.
Pour sauce over pears and serve with either marscapone, crème fraiche or Devonshire cream.
Manchego with Honey Brown Butter Sauce
Recipe courtesy Tyler Florence
Prep Time: 5 min
Cook Time: 5 min
Serves: 4 to 6 servings
* 1 stick butter
* 3 tablespoons honey
* 1/2 pound Manchego cheese wedge
* Sea salt
Melt butter in small saute pan, and cook until it turns a
golden brown. Drizzle in honey and stir to incorporate. Pour
over cheese wedge and sprinkle with sea salt
Here's a description of the wine. I know very little about
Spanish wines---I am a domestic fan).
Pasillo Rioja Tinto 2009
This red is a true bargain, offering complexity far beyond its
cost. Aromas of coffee bean mingle gracefully with those of
flower petals, as notes of sandalwood, cedar, chocolate and
raspberries surge forward after decanting. The palate offers
some nice tones of ripe fruits (pomegranate) along with that of
clove. There is a seemingly unending line of aromas/flavors
that develop over time, allowing the complexity to prove itself
2 hard-boiled large eggs
1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 pound ground beef chuck
2 tablespoons raisins
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and
1 package frozen empanada pastry disks, thawed
About 4 cups vegetable oil
Cut each egg crosswise into 10 thin slices.
Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until
softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook,
breaking up lumps with a fork, until no longer pink, about 4 minutes.
Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice,
then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes.
Spread on a plate to cool.
Preheat oven to 200°F with rack in middle.
Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place),
then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons
meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold
over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on
thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6
minutes per batch.
Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.
Cooks' note Empanadas can be brushed with oil and baked on an oiled baking sheet in a 425°F
oven until golden, about 10 minutes. (They will not be as crisp as fried empanadas.)
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tablespoon distilled white vinegar
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender
until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring
with fork until just incorporated. (Mixture will look shaggy.)
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel
of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle
and chill, wrapped in plastic wrap, at least 1 hour.