VIEWS: 7 PAGES: 5 POSTED ON: 8/19/2011
Spanish Olive Tapenade Makes 1 cup Ingredients: 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 Preparation: 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 Preparation: 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! Ingredients: 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 Preparation: Combine all ingredients, except pears, and bring to a simmer over medium heat, stirring until the sugar dissolves. 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 Level: Easy Serves: 4 to 6 servings Ingredients * 1 stick butter * 3 tablespoons honey * 1/2 pound Manchego cheese wedge * Sea salt Directions 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 nicely." Beef Empanadas 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 chopped 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.) Empanada Dough 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 Preparation 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.
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