Originally published July 19, 1984
The Wines of Spain
From the earliest time of which we have any record, Spain has been one of the largest wine-producing countries of the Mediterranean. It is probable that wine was introduced into the country by the Phoenicians between 1000 and 600 B.C. In antiquity, as today, these wines have always been famous for their excellent quality and wide variety. The soil and climatic conditions of the different regions of Spain produce grapes of such varying characteristics that it is difficult to establish a too rigid classification, because wines are the combined results of soil, climate and vine. Spanish wines are mainly known by their geographical names according to the region where they were produced. The finest ones are further distinguished by the producer’s name which is also printed on the bottle.
Showing posts with label Spanish. Show all posts
Showing posts with label Spanish. Show all posts
Saturday, September 3, 2011
Iced Sangria Recipe
This iced wine drink is a popular summer beverage in most Spanish-speaking countries. There are many variations of this recipe - try this one the first time, then you can change it to suit your own taste. It is traditional to serve in the pitcher for stirring before pouring. (Sangaree, a summer drink popular in the southern U.S., is derived from Sangria.)
Ingredients:
1 orange
1 lemon
1/2 cup orange juice
1/4 cup lemon juice
1/2 cup superfine sugar
1/2 t. orange bitters
1 bottle (four-fifths quart) semi-dry red wine
Step 1. Slice the orange and lemon into round, paper-thin slices.
Step 2. Put the fruit and the remaining ingredients in a pitcher large enough to allow room for the addition of ice cubes.
Step 3. Mix thoroughly, making sure the sugar is dissolved. Chill until ready to serve. Just before serving, add ice cubes.
Ingredients:
1 orange
1 lemon
1/2 cup orange juice
1/4 cup lemon juice
1/2 cup superfine sugar
1/2 t. orange bitters
1 bottle (four-fifths quart) semi-dry red wine
Step 1. Slice the orange and lemon into round, paper-thin slices.
Step 2. Put the fruit and the remaining ingredients in a pitcher large enough to allow room for the addition of ice cubes.
Step 3. Mix thoroughly, making sure the sugar is dissolved. Chill until ready to serve. Just before serving, add ice cubes.
Basic Flan Recipe
Popular Spanish flan is, in its simplest form, nothing more than a custard cream, the main difference being that it is cooked in a pan previously lined with caramelized sugar syrup. Serves six. This is a very basic recipe, adaptable to many variations. You can flavor it with coffee, orange, lemon or anything you might prefer.
Ingredients:
6 egg yolks
2/3 cup sugar
2 cups milk
1 t. vanilla
4 T. sugar
2 T. water
Step 1. Beat the egg yolks and 2/3 cup sugar together thoroughly. Add the milk and vanilla. Mix well and pass the mixture through a fine strainer. In a tin flan mold, place 4 tablespoons sugar and 2 tablespoons water. Boil the syrup until it becomes well-browned. Watch it carefully - it turns rapidly from light brown to burned brown: don’t let it get too dark.
Step 2. While the syrup is still hot, swirl the pan carefully to distribute the syrup evenly over the bottom and sides of the pan, forming a thin, solid crust as it cools.
Step 3. In the pan thus prepared, pour the egg/milk/sugar mixture. Cover and cook by the double-boiler method - setting the mold in a pan of water - for 45 to 60 minutes.
Step 4. Finish by baking uncovered for about 20 minutes in a preheated 350 degree oven, without removing it from the pan of water. When its crown is golden-brown, test it by sticking a needle in it. When the needle comes out completely dry, remove it from the oven and let it cool before trying to get it out of the mold.
Step 5. To remove from the mold, hold it over the fire a few seconds, then turn it over.
The same procedure applies for smaller individual molds but of course they require less cooking time.
Ingredients:
6 egg yolks
2/3 cup sugar
2 cups milk
1 t. vanilla
4 T. sugar
2 T. water
Step 1. Beat the egg yolks and 2/3 cup sugar together thoroughly. Add the milk and vanilla. Mix well and pass the mixture through a fine strainer. In a tin flan mold, place 4 tablespoons sugar and 2 tablespoons water. Boil the syrup until it becomes well-browned. Watch it carefully - it turns rapidly from light brown to burned brown: don’t let it get too dark.
Step 2. While the syrup is still hot, swirl the pan carefully to distribute the syrup evenly over the bottom and sides of the pan, forming a thin, solid crust as it cools.
Step 3. In the pan thus prepared, pour the egg/milk/sugar mixture. Cover and cook by the double-boiler method - setting the mold in a pan of water - for 45 to 60 minutes.
Step 4. Finish by baking uncovered for about 20 minutes in a preheated 350 degree oven, without removing it from the pan of water. When its crown is golden-brown, test it by sticking a needle in it. When the needle comes out completely dry, remove it from the oven and let it cool before trying to get it out of the mold.
Step 5. To remove from the mold, hold it over the fire a few seconds, then turn it over.
The same procedure applies for smaller individual molds but of course they require less cooking time.
Melocotones Borrachos - Brandied Peaches & Cream Recipe
This translates as drunken peaches and makes a lovely dessert. At this time of year we prefer to use fresh ripe peaches. Serves six.
Ingredients:
1 small sponge cake
1 can (16 oz.) peaches - or equivalent fresh ripe peaches
3 eggs, beaten
2 T. cornstarch
3 T. apricot jam
1/4 cup brandy
1 cup milk
5 oz. sugar
A few drops vanilla extract
3 T. water
Step 1. Lay sponge cake on a china plate and sprinkle with the brandy. Lay sliced peaches on top of the cake.
Step 2. In a saucepan, mix the milk with the peach syrup, add 3 eggs and 3 oz. of sugar. Blend the cornstarch with a little of the syrup, making a smooth paste. Slowly add to the saucepan, stirring constantly, until very smooth. Cook over low heat, bringing to a boil for only one minute. Remove from heat, stir in vanilla and pour over sponge cake.
Step 3. In a small saucepan, put 3 tablespoons water, apricot jam and 2 oz. sugar. Cook over low heat one minute and pour over cream. Chill in refrigerator and serve very cold.
Ingredients:
1 small sponge cake
1 can (16 oz.) peaches - or equivalent fresh ripe peaches
3 eggs, beaten
2 T. cornstarch
3 T. apricot jam
1/4 cup brandy
1 cup milk
5 oz. sugar
A few drops vanilla extract
3 T. water
Step 1. Lay sponge cake on a china plate and sprinkle with the brandy. Lay sliced peaches on top of the cake.
Step 2. In a saucepan, mix the milk with the peach syrup, add 3 eggs and 3 oz. of sugar. Blend the cornstarch with a little of the syrup, making a smooth paste. Slowly add to the saucepan, stirring constantly, until very smooth. Cook over low heat, bringing to a boil for only one minute. Remove from heat, stir in vanilla and pour over sponge cake.
Step 3. In a small saucepan, put 3 tablespoons water, apricot jam and 2 oz. sugar. Cook over low heat one minute and pour over cream. Chill in refrigerator and serve very cold.
Suspiros de Monja - Fried Puffs Recipe
“Sigh of a Nun” - These are small dessert fried cakes or doughnuts which are usually served hot and accompanied by coffee. Serves six.
Ingredients:
1/2 lb. flour
2 T. butter
1 cup milk
6 eggs
Pinch of salt
Grated rind of a lemon
Oil for deep frying
Step 1. Heat the milk with the lemon rind, butter, salt and sugar. When it begins to boil, add the flour, stirring all the time until it becomes a thick paste. Remove from heat and let it cool a bit. Add the eggs, one at a time, stirring well after each addition.
Step 2. In a skillet heat the oil; put in little pieces of dough, about the size of a walnut; do not touch them, as they will, by themselves, open, turn and puff up. Drain and serve hot, sprinkled with sugar or hot syrup.
Ingredients:
1/2 lb. flour
2 T. butter
1 cup milk
6 eggs
Pinch of salt
Grated rind of a lemon
Oil for deep frying
Step 1. Heat the milk with the lemon rind, butter, salt and sugar. When it begins to boil, add the flour, stirring all the time until it becomes a thick paste. Remove from heat and let it cool a bit. Add the eggs, one at a time, stirring well after each addition.
Step 2. In a skillet heat the oil; put in little pieces of dough, about the size of a walnut; do not touch them, as they will, by themselves, open, turn and puff up. Drain and serve hot, sprinkled with sugar or hot syrup.
Pastel Gitano - Gypsy Tart Recipe
Centuries ago, gypsies wandered from Castile into southern Spain, and the Grenada Mountains. Soon the mountains were echoing the sweet music of the guitars and the wild, foot-stomping and handclapping of the gypsy girls. It was the festive swirling of of their skirts that inspired this popular confection found in all their festivities. This pastel Gitano is a delicate shell of flavored meringue filled with fresh fruits and cherries imitating polka dots and ruffled with a meringue border. This will make a beautiful centerpiece for any occasion. Serves eight.
Meringue Shell
Ingredients:
4 egg whites, at room temperature
1/4 t. cream of tartar
1/4 t. salt
1 T. vanilla, or coffee, strong and very cold
1 cup sugar
V.S.P. combine the egg whites, cream of tartar and salt. Beat egg whites until soft moist peaks form. Gradually add sugar a little at a time, beating well after each addition. Add flavoring and continue beating until very stiff. Spread half of meringue around sides and rim of plate making a decorative edge using a spatula or pastry tube. Bake 1 hour in a 275 degree oven or until crisp to the touch. Cool well before filling.
Filling
Ingredients:
2 bananas, sliced
1 cup seedless grapes
2 T. lemon juice
2 oranges, sliced
20 pitted cherries
V.S.P. Combine bananas with grapes and lemon juice. Arrange with orange slices and cherries in meringue shell. Garnish with additional cherries, melon balls or any other fruit you care to use.
Sauce
Ingredients:
1/2 cup sugar
1/4 cup flour
2 cups milk
4 egg yolks
2 T. butter
2 T. vanilla extract
1/4 t. salt
V.S.P. Combine sugar, flour, milk, egg yolks and butter. Cook over hot water four minutes, stirring constantly. Cool, stir in vanilla. Serve with Pastel Gitano.
Meringue Shell
Ingredients:
4 egg whites, at room temperature
1/4 t. cream of tartar
1/4 t. salt
1 T. vanilla, or coffee, strong and very cold
1 cup sugar
V.S.P. combine the egg whites, cream of tartar and salt. Beat egg whites until soft moist peaks form. Gradually add sugar a little at a time, beating well after each addition. Add flavoring and continue beating until very stiff. Spread half of meringue around sides and rim of plate making a decorative edge using a spatula or pastry tube. Bake 1 hour in a 275 degree oven or until crisp to the touch. Cool well before filling.
Filling
Ingredients:
2 bananas, sliced
1 cup seedless grapes
2 T. lemon juice
2 oranges, sliced
20 pitted cherries
V.S.P. Combine bananas with grapes and lemon juice. Arrange with orange slices and cherries in meringue shell. Garnish with additional cherries, melon balls or any other fruit you care to use.
Sauce
Ingredients:
1/2 cup sugar
1/4 cup flour
2 cups milk
4 egg yolks
2 T. butter
2 T. vanilla extract
1/4 t. salt
V.S.P. Combine sugar, flour, milk, egg yolks and butter. Cook over hot water four minutes, stirring constantly. Cool, stir in vanilla. Serve with Pastel Gitano.
Wednesday, August 31, 2011
The Kitchen Mouse’s Spanish Menu - Entrees
Originally published July 9, 1984
While Spain has its share of great restaurants, the heart of the cuisine is in the home - partly for economic reasons and partly because of the fantastic (in today’s world) tightness of the family structure. The long lunch period is still observed in Spain, not for gastronomic or health reasons, but because the Spaniards still by and large consider it barbarous for a family not to eat together. The three-hour lunch break is hardly conducive to easy living when office or shop workers sometimes have to travel and hour each way to get home for lunch and back to work. Except for highly paid executives who could afford to eat in restaurants near their offices, most people do not have the equivalent of the sandwich or hamburger shop (or, needless to say, the company cafeteria) available to American workers. Bringing one’s sandwich to the office is not considered undignified, but anyone who didn’t go home for lunch would be somewhat suspect to being not quite respectable.
Inconvenient as the custom may be, perhaps this is at least a partial explanation of why there appears to be less generation gap in Spain than one is aware of in other parts of the world. While the Spanish family is a patriarchal rather than a democratic unit, the generations do communicate and the family lunch is an important time for the exchange of the trivial news of the day which perhaps keeps the lines of communication open better than when they are reserved for major crises.
While the Kitchen Mouse does not wish to start a home-for-lunch movement or to emulate the Spanish family structure in other ways, I am a little wistfully envious of the Basque eating clubs. Each club consists of anywhere from 40 to 200 members, all of whom contribute to the cooking. There are no social lines. The same club will have tradesmen and lawyers on its roster, the only discrimination - alas, the clubs are reserved for men only.
Buen Prevecho, Amigos!
While Spain has its share of great restaurants, the heart of the cuisine is in the home - partly for economic reasons and partly because of the fantastic (in today’s world) tightness of the family structure. The long lunch period is still observed in Spain, not for gastronomic or health reasons, but because the Spaniards still by and large consider it barbarous for a family not to eat together. The three-hour lunch break is hardly conducive to easy living when office or shop workers sometimes have to travel and hour each way to get home for lunch and back to work. Except for highly paid executives who could afford to eat in restaurants near their offices, most people do not have the equivalent of the sandwich or hamburger shop (or, needless to say, the company cafeteria) available to American workers. Bringing one’s sandwich to the office is not considered undignified, but anyone who didn’t go home for lunch would be somewhat suspect to being not quite respectable.
Inconvenient as the custom may be, perhaps this is at least a partial explanation of why there appears to be less generation gap in Spain than one is aware of in other parts of the world. While the Spanish family is a patriarchal rather than a democratic unit, the generations do communicate and the family lunch is an important time for the exchange of the trivial news of the day which perhaps keeps the lines of communication open better than when they are reserved for major crises.
While the Kitchen Mouse does not wish to start a home-for-lunch movement or to emulate the Spanish family structure in other ways, I am a little wistfully envious of the Basque eating clubs. Each club consists of anywhere from 40 to 200 members, all of whom contribute to the cooking. There are no social lines. The same club will have tradesmen and lawyers on its roster, the only discrimination - alas, the clubs are reserved for men only.
Buen Prevecho, Amigos!
Arroz Graneado - Spanish Rice Recipe
Most Spanish rice is laced with tomatoes. This is the recipe which most families use in Spain. Serves four.
Ingredients:
2 T. oil
1 clove garlic
1 cup long-grain rice
2 cups water
1 t. lemon juice
Salt to taste
V.S.P. Brown whole clove of garlic in oil, add rice and sauté until golden. Add the boiling water, lemon juice and salt to taste. Boil 5 minutes. Reduce heat and simmer, covered, 15 minutes longer. Rice should be dry with loose grains. If you like, add diced tomatoes just before serving. Serve with roast or chops.
Ingredients:
2 T. oil
1 clove garlic
1 cup long-grain rice
2 cups water
1 t. lemon juice
Salt to taste
V.S.P. Brown whole clove of garlic in oil, add rice and sauté until golden. Add the boiling water, lemon juice and salt to taste. Boil 5 minutes. Reduce heat and simmer, covered, 15 minutes longer. Rice should be dry with loose grains. If you like, add diced tomatoes just before serving. Serve with roast or chops.
Albondigon Festivo - Festive Meatloaf Recipe
This festive meatloaf may be served hot or cold. Serves eight.
Ingredients:
1 lb. ground beef
1/2 lb. ground veal
1/4 lb. ground pork
1 egg
2 slices of bread, soaked in milk, then squeezed
2 T. finely minced onion
1 clove garlic, minced
1 slice green pepper, chopped
1 t. salt
1/2 t. paprika
2 T . oil
2 T. flour
Step 1. In the oil, sauté onion, garlic and green pepper until tender and remove from heat. Mix well with meat. Add the squeezed bread, egg salt and pepper and knead it well with your hands. Prepare filling (see next recipe).
Step 2. Dust the table with flour. Pat down the meat to make a rectangle. Arrange the filling in the center. Fold the bottom third of the meat rectangle over the middle third, then fold the top third over all.
Step 3. Heat 1/4 cup oil in a large frying pan. Carefully lift the meatloaf from the table and sauté the bottom part slowly until you have a golden crust. With the aid of a spatula, turn the loaf over. Brown the other side. Tilting the pan, remove excess fat and add the tomato sauce (see sauce recipe below).
Step 4. Simmer, covered, very slowly one hour, basting over with tomato sauce and lifting the loaf once in a while with the spatula so it does not stick to the bottom of the pan. Serve hot, sliced, with mashed potatoes, noodles or rice, and the sauce in a sauceboat.
The Filling:
Ingredients:
2 hard-boiled eggs, sliced
3 anchovy filets
1/2 cup pitted sliced olives
2 pimentos cut in halves
1 T. minced parsley or bacon bits
V.S.P. Mix all ingredients thoroughly and use as filling in above meatloaf recipe.
The Sauce:
Ingredients:
2 cups plain canned tomato sauce
1/2 onion, minced
1/2 green pepper, minced
Salt to taste
V.S.P. Mix all ingredients thoroughly, heat lightly to blend and use as sauce for meatloaf.
Ingredients:
1 lb. ground beef
1/2 lb. ground veal
1/4 lb. ground pork
1 egg
2 slices of bread, soaked in milk, then squeezed
2 T. finely minced onion
1 clove garlic, minced
1 slice green pepper, chopped
1 t. salt
1/2 t. paprika
2 T . oil
2 T. flour
Step 1. In the oil, sauté onion, garlic and green pepper until tender and remove from heat. Mix well with meat. Add the squeezed bread, egg salt and pepper and knead it well with your hands. Prepare filling (see next recipe).
Step 2. Dust the table with flour. Pat down the meat to make a rectangle. Arrange the filling in the center. Fold the bottom third of the meat rectangle over the middle third, then fold the top third over all.
Step 3. Heat 1/4 cup oil in a large frying pan. Carefully lift the meatloaf from the table and sauté the bottom part slowly until you have a golden crust. With the aid of a spatula, turn the loaf over. Brown the other side. Tilting the pan, remove excess fat and add the tomato sauce (see sauce recipe below).
Step 4. Simmer, covered, very slowly one hour, basting over with tomato sauce and lifting the loaf once in a while with the spatula so it does not stick to the bottom of the pan. Serve hot, sliced, with mashed potatoes, noodles or rice, and the sauce in a sauceboat.
The Filling:
Ingredients:
2 hard-boiled eggs, sliced
3 anchovy filets
1/2 cup pitted sliced olives
2 pimentos cut in halves
1 T. minced parsley or bacon bits
V.S.P. Mix all ingredients thoroughly and use as filling in above meatloaf recipe.
The Sauce:
Ingredients:
2 cups plain canned tomato sauce
1/2 onion, minced
1/2 green pepper, minced
Salt to taste
V.S.P. Mix all ingredients thoroughly, heat lightly to blend and use as sauce for meatloaf.
Ropa Vieja - Leftovers Recipe
An excellent way to use leftover meat. Ropa vieja translates into English as “old clothes”. Serves six.
Ingredients:
2 large onions, sliced
2 cups cooked tomatoes
5 pimentos, sliced
1 lb. leftover roast meat, cut in strips
Salt and pepper to taste
2 T. olive oil
Pinch each of oregano, parsley and marjoram
V.S.P. Brown onions in oil. Add tomatoes, pimentos and the meat. add herbs and seasonings. Cook slowly for 30 minutes. Garnish with croutons and serve hot.
Ingredients:
2 large onions, sliced
2 cups cooked tomatoes
5 pimentos, sliced
1 lb. leftover roast meat, cut in strips
Salt and pepper to taste
2 T. olive oil
Pinch each of oregano, parsley and marjoram
V.S.P. Brown onions in oil. Add tomatoes, pimentos and the meat. add herbs and seasonings. Cook slowly for 30 minutes. Garnish with croutons and serve hot.
Lomo de Cerdo con Salsa de Nueces - Pork with Walnut Sauce Recipe
Every pork lover must try this recipe. Serves 6.
Ingredients:
2 lbs. pork tenderloin
2 to 3 t. salt
2 garlic cloves, mashed
1 T. olive oil
1 cup water
Walnut sauce (next recipe)
V.S.P. Trim off all the fat from the loin and chop the fat fine. Place the fat in a heavy pan with the olive oil and heat over low flame until all the fat melts. Rub meat well with salt and garlic and sauté the loin slowly until golden on all sides. Add water and simmer, covered, until tender, basting meat often with its own juices. Remove from fire, keeping it hot. Pour off half of juices for walnut sauce.
To serve, slice loin very thin. Pour remaining juices over meat. Serve with French fried potatoes and the walnut sauce in a gravy boat.
Salsa de Nueces - Walnut Sauce
Ingredients:
12 walnuts, shelled and peeled
1/2 cup milk
V.S.P. Mash walnuts in mortar, moistening with a few drops water. When you have a fine paste, place in a small pot with milk, and boil for 2 minutes. Remove half the juices from the meat, skim off fat and add juices to walnut sauce, simmering five more minutes. Keep it hot without allowing it to boil.
Ingredients:
2 lbs. pork tenderloin
2 to 3 t. salt
2 garlic cloves, mashed
1 T. olive oil
1 cup water
Walnut sauce (next recipe)
V.S.P. Trim off all the fat from the loin and chop the fat fine. Place the fat in a heavy pan with the olive oil and heat over low flame until all the fat melts. Rub meat well with salt and garlic and sauté the loin slowly until golden on all sides. Add water and simmer, covered, until tender, basting meat often with its own juices. Remove from fire, keeping it hot. Pour off half of juices for walnut sauce.
To serve, slice loin very thin. Pour remaining juices over meat. Serve with French fried potatoes and the walnut sauce in a gravy boat.
Salsa de Nueces - Walnut Sauce
Ingredients:
12 walnuts, shelled and peeled
1/2 cup milk
V.S.P. Mash walnuts in mortar, moistening with a few drops water. When you have a fine paste, place in a small pot with milk, and boil for 2 minutes. Remove half the juices from the meat, skim off fat and add juices to walnut sauce, simmering five more minutes. Keep it hot without allowing it to boil.
Lomo de Cerdo al Estilo Vasco - Basque-Style Pork Loin Recipe
Pork loin Basque-style is another dish for pork lovers. This dish serves four.
Ingredients:
A 2-lb. pork loin, in one piece
1 oz. butter or margarine
1 oz. lard
1 cup milk
3 cloves garlic
Salt and white pepper to taste
V.S.P. Dry the loin well with paper toweling. Season with salt and pepper and rub well with the garlic. Melt the butter and lard in a heavy pan. Add the loin and sauté all over until golden brown. Cover with milk and add some more white pepper. Let it simmer very slowly until milk changes color and the sauce gets thick. Correct seasonings. Slice meat finely and serve with the sauce piping hot.
Ingredients:
A 2-lb. pork loin, in one piece
1 oz. butter or margarine
1 oz. lard
1 cup milk
3 cloves garlic
Salt and white pepper to taste
V.S.P. Dry the loin well with paper toweling. Season with salt and pepper and rub well with the garlic. Melt the butter and lard in a heavy pan. Add the loin and sauté all over until golden brown. Cover with milk and add some more white pepper. Let it simmer very slowly until milk changes color and the sauce gets thick. Correct seasonings. Slice meat finely and serve with the sauce piping hot.
The Kitchen Mouse’s Spanish Menu - Appetizers and Cold Soups
Originally published July 5, 1984
A holiday in Spain is called “fiesta”, and just as we associate certain foods with certain holidays, so do the Spanish. Christmas with its fruitcake and plum pudding has its counterpart in Navidad with its Roscon, a sweet type of bread baked in a ring, and turron, a candy made with almonds. No holiday could be complete without these interesting accompaniments. New Year’s Eve (noche vieja) when everybody must eat 12 grapes, one on each strike of midnight, and drink champagne; New Years Day (Ano Nuevo) with pavo (turkey) and a wide variety of traditional food, which varies from region to region.
But “fiesta” also means a party, and we usually think of them as gay occasions with colorful costumes, dancing and singing in the streets - and of course eating and drinking. This type of celebration is found in the local fiestas rather than in the nationwide holidays. Every Spanish town or village, large or small, has its own local fiesta, sometimes more than one, to celebrate its patron saint’s day or to commemorate some historical happening. These fiestas always have two phases - the solemn, religious and official ceremonies in which everyone takes part, then the merrymaking with processions, folk-dancing and music. At this time, the traditional costumes are worn. There is feasting, with emphasis on eating some traditional dish associated with the fiesta, and in general as the Spanish say “tiran la casa por la ventana” - they throw the house out the window.
The recipes in this column are all completely authentic, and have been especially selected to give a true sample of Old World Spanish cooking in all its splendor and variety. Again, the Kitchen Mouse has selected recipes which will not require hard-to-find ingredients.
Buen provecho, amigos - good appetite, friends.
Gazpacho - Cold Soup
When the Roman soldiers gave Christ upon the cross a sponge wet with vinegar and water, they were offering him the “canteen” of the Roman army (a sponge) and the normal soldier’s field drink, posca - water and vinegar. Each soldier was issued a sponge - placed moist inside his helmet, it helped overcome the heat and absorbed the shock of blows on the head. It also held the liquid with which he refreshed himself when thirsty. The vinegar added to the water to make posca purified the water. Soldiers used this beverage during years of campaigning and continued to use it after retirement. Spain was largely settled by retired soldiers.
The first known recipe for gazpacho was simply made with water, vinegar, garlic, bread and onion. Another dish, gazpachillo, was eggs poached in water and vinegar. In the modern Spanish cuisine there are at least 40 different recipes for gazpacho. The imagination of the cook has led to many experiments that have resulted in many successful combinations. Tomato, for example, one of the modern recipe’s basic ingredients, was added after the discovery of America.
A holiday in Spain is called “fiesta”, and just as we associate certain foods with certain holidays, so do the Spanish. Christmas with its fruitcake and plum pudding has its counterpart in Navidad with its Roscon, a sweet type of bread baked in a ring, and turron, a candy made with almonds. No holiday could be complete without these interesting accompaniments. New Year’s Eve (noche vieja) when everybody must eat 12 grapes, one on each strike of midnight, and drink champagne; New Years Day (Ano Nuevo) with pavo (turkey) and a wide variety of traditional food, which varies from region to region.
But “fiesta” also means a party, and we usually think of them as gay occasions with colorful costumes, dancing and singing in the streets - and of course eating and drinking. This type of celebration is found in the local fiestas rather than in the nationwide holidays. Every Spanish town or village, large or small, has its own local fiesta, sometimes more than one, to celebrate its patron saint’s day or to commemorate some historical happening. These fiestas always have two phases - the solemn, religious and official ceremonies in which everyone takes part, then the merrymaking with processions, folk-dancing and music. At this time, the traditional costumes are worn. There is feasting, with emphasis on eating some traditional dish associated with the fiesta, and in general as the Spanish say “tiran la casa por la ventana” - they throw the house out the window.
The recipes in this column are all completely authentic, and have been especially selected to give a true sample of Old World Spanish cooking in all its splendor and variety. Again, the Kitchen Mouse has selected recipes which will not require hard-to-find ingredients.
Buen provecho, amigos - good appetite, friends.
Appetizers:
Empanadas Fritas
Champinones al Gratin - Mushrooms au Gratin
Champinones en Escabeche - Pickled Mushrooms
Empanadas Fritas
Champinones al Gratin - Mushrooms au Gratin
Champinones en Escabeche - Pickled Mushrooms
Gazpacho - Cold Soup
When the Roman soldiers gave Christ upon the cross a sponge wet with vinegar and water, they were offering him the “canteen” of the Roman army (a sponge) and the normal soldier’s field drink, posca - water and vinegar. Each soldier was issued a sponge - placed moist inside his helmet, it helped overcome the heat and absorbed the shock of blows on the head. It also held the liquid with which he refreshed himself when thirsty. The vinegar added to the water to make posca purified the water. Soldiers used this beverage during years of campaigning and continued to use it after retirement. Spain was largely settled by retired soldiers.
The first known recipe for gazpacho was simply made with water, vinegar, garlic, bread and onion. Another dish, gazpachillo, was eggs poached in water and vinegar. In the modern Spanish cuisine there are at least 40 different recipes for gazpacho. The imagination of the cook has led to many experiments that have resulted in many successful combinations. Tomato, for example, one of the modern recipe’s basic ingredients, was added after the discovery of America.
Empanadas Fritas - Fried Empanadas Recipe
Meat turnovers are a traditional Spanish appetizer. Yields about 40 turnovers.
For dough-
Ingredients:
3/4 cup lard or shortening
1 T. salt
3/4 cup hot water
V.S.P. Cut shortening into flour. Dissolve salt in water and add to flour mixture. On a floured pastry board, roll out the dough as thin as possible. Cut circles about 3-1/2 to 4 inches in diameter out of the pastry. Put about 1 tablespoon of filling on each round. Pinch edges or crimp them with a fork. Fry in deep oil at 380 degrees. Drain on paper towels and serve hot.
For filling:
Ingredients:
2 T. oil
1/2 lb. ground pork
1 small onion, chopped
1/2 green pepper, chopped
60 medium pitted olives
2 T. raisins
1 t. paprika
V.S.P. Sauté the onions with the pork. Add the remaining ingredients and mix well. Season to taste with salt and pepper. At this point, when you have removed filling from the stove, you can add 1 chopped hard-cooked egg to the filling if you wish.
For dough-
Ingredients:
3/4 cup lard or shortening
1 T. salt
3/4 cup hot water
V.S.P. Cut shortening into flour. Dissolve salt in water and add to flour mixture. On a floured pastry board, roll out the dough as thin as possible. Cut circles about 3-1/2 to 4 inches in diameter out of the pastry. Put about 1 tablespoon of filling on each round. Pinch edges or crimp them with a fork. Fry in deep oil at 380 degrees. Drain on paper towels and serve hot.
For filling:
Ingredients:
2 T. oil
1/2 lb. ground pork
1 small onion, chopped
1/2 green pepper, chopped
60 medium pitted olives
2 T. raisins
1 t. paprika
V.S.P. Sauté the onions with the pork. Add the remaining ingredients and mix well. Season to taste with salt and pepper. At this point, when you have removed filling from the stove, you can add 1 chopped hard-cooked egg to the filling if you wish.
Champinones al Gratin - Mushrooms au Gratin Recipe
Mushrooms au gratin are delicious and are best when made with Michigan mushrooms. This will serve six.
Ingredients:
1 lb. mushrooms
2 T. fine bread crumbs
1/4 cup chopped parsley
Salt to taste
1/4 t. red pepper flakes
1 T. oil
1 cup dry white wine
1 t. butter
Stock, if necessary
V.S.P. Wash the mushrooms under cold running water. Remove and chop the stems. Mix with the parsley and bread crumbs. Lay mushroom heads down in a buttered baking dish and cover with the mixed ingredients. Sprinkle with salt and pepper and the oil. Pour in the wine and bake in a 350 degree oven about 20 minutes. If the wine evaporates too quickly, add some beef or chicken stock. Serve.
Ingredients:
1 lb. mushrooms
2 T. fine bread crumbs
1/4 cup chopped parsley
Salt to taste
1/4 t. red pepper flakes
1 T. oil
1 cup dry white wine
1 t. butter
Stock, if necessary
V.S.P. Wash the mushrooms under cold running water. Remove and chop the stems. Mix with the parsley and bread crumbs. Lay mushroom heads down in a buttered baking dish and cover with the mixed ingredients. Sprinkle with salt and pepper and the oil. Pour in the wine and bake in a 350 degree oven about 20 minutes. If the wine evaporates too quickly, add some beef or chicken stock. Serve.
Champinones en Escabeche - Pickled Mushroom Recipe
Pickled mushrooms are ideal for whenever you entertain. Serves four or five.
Ingredients:
1 lb. mushrooms
1 large bay leaf
12 peppercorns
2 cloves garlic
1-1/2 t. salt
3 cups vinegar
V.S.P. Wipe mushrooms well with a cloth. Heat vinegar until warm. Put mushrooms in a glass jar, and add spices, garlic and vinegar. Cover jar and refrigerate 2 days. Serve.
Ingredients:
1 lb. mushrooms
1 large bay leaf
12 peppercorns
2 cloves garlic
1-1/2 t. salt
3 cups vinegar
V.S.P. Wipe mushrooms well with a cloth. Heat vinegar until warm. Put mushrooms in a glass jar, and add spices, garlic and vinegar. Cover jar and refrigerate 2 days. Serve.
Gazpacho Imperial Recipe
The Kitchen Mouse, being a very lazy chef, enjoys putting this soup together for three or four friends.
Ingredients:
1 lb. ripe tomatoes
1/2 cucumber
1 clove garlic
1 T. vinegar
2 cups cold water
1 T. oil
1/4 cup soft bread crumbs
1 cup cream or half-and-half
Salt to taste
V.S.P. Place all the ingredients except the cream and salt in a blender and blend for 2 minutes at high speed. Chill well. When ready to serve, add the salt and cream.
Ingredients:
1 lb. ripe tomatoes
1/2 cucumber
1 clove garlic
1 T. vinegar
2 cups cold water
1 T. oil
1/4 cup soft bread crumbs
1 cup cream or half-and-half
Salt to taste
V.S.P. Place all the ingredients except the cream and salt in a blender and blend for 2 minutes at high speed. Chill well. When ready to serve, add the salt and cream.
Sopa Fria de Pepinos - Cucumber Soup Recipe
Cold cucumber soup will be handy whenever your garden has cucumbers. Serves four.
Ingredients:
4 cups chicken broth
4 T. dry sherry
1 large cucumber, diced
Pinch of nutmeg
Salt to taste
V.S.P. Chill the chicken broth and skim all fat from the surface. Add the sherry, cucumber and seasonings and chill at least one hour before serving. Serve in soup bowls.
Ingredients:
4 cups chicken broth
4 T. dry sherry
1 large cucumber, diced
Pinch of nutmeg
Salt to taste
V.S.P. Chill the chicken broth and skim all fat from the surface. Add the sherry, cucumber and seasonings and chill at least one hour before serving. Serve in soup bowls.
The Kitchen Mouse’s Spanish Menu - Soup, Egg & Rice Dishes
Originally published July 3, 1984
Spain is different! So say the tourist posters. And the Kitchen Mouse will add marvelously different. Spanish cooking too is different, as different as a Flamenco dancer - full of color, vibrant, natural and always interesting. It has its roots deep in antiquity, and has been influenced by the many peoples that have passed through the land: Phoenicians, Greeks, Carthaginians, Romans, Goths, Arabs, Jews and many others, each of whom has left its own distinctive mark on Spanish food and eating habits. Then too, the cuisine has been affected by Spain’s extensive contacts with the New World. But is has always retained its own zesty individuality: what has been adopted has been adapted.
Cocidos - Soups
Soup, in any of its many variations, is particularly good for a busy day - it is simple to make, requires little attention while it is cooking, and it is a whole meal. Further, it is a budget stretcher, as it uses the cheapest cuts of meat and you can take advantage of vegetables and meats that are in season and easily adapt these recipes to use leftovers.
Arroz - Rice
Paella is undoubtedly the star of Spanish cooking, the dish best known outside the country and the one that has done the most to spread the gastronomic fame of Spain. This succulent combination of rice, chicken and seafood exists in many variations and is the subject of numerous recipes. It is a native of Valencia on the Mediterranean coast, where every chef has his own closely guarded secret formula for preparing it, as has every housewife. Nonetheless, in many restaurants that are famous for their paella you go to the dining room by first passing through the kitchen, where you can watch these expert cooks making it. And still not learn their secrets.
However, paella is basically a simple and not at all complicated to make but it is demanding and requires the proper ingredients, utensils and procedure.
Spain is different! So say the tourist posters. And the Kitchen Mouse will add marvelously different. Spanish cooking too is different, as different as a Flamenco dancer - full of color, vibrant, natural and always interesting. It has its roots deep in antiquity, and has been influenced by the many peoples that have passed through the land: Phoenicians, Greeks, Carthaginians, Romans, Goths, Arabs, Jews and many others, each of whom has left its own distinctive mark on Spanish food and eating habits. Then too, the cuisine has been affected by Spain’s extensive contacts with the New World. But is has always retained its own zesty individuality: what has been adopted has been adapted.
Cocidos - Soups
Soup, in any of its many variations, is particularly good for a busy day - it is simple to make, requires little attention while it is cooking, and it is a whole meal. Further, it is a budget stretcher, as it uses the cheapest cuts of meat and you can take advantage of vegetables and meats that are in season and easily adapt these recipes to use leftovers.
Soup Recipes:
Olla Gitano - Gypsy Pot
Cocido de Judias Blancas - White Bean Stew
Egg Dishes:
Huevos a la Romana - Roman Eggs
Huevos con Anillos de Cebolla - Eggs with Onion Rings
Huevos al Nidos - Eggs in Nests
Olla Gitano - Gypsy Pot
Cocido de Judias Blancas - White Bean Stew
Egg Dishes:
Huevos a la Romana - Roman Eggs
Huevos con Anillos de Cebolla - Eggs with Onion Rings
Huevos al Nidos - Eggs in Nests
Arroz - Rice
Paella is undoubtedly the star of Spanish cooking, the dish best known outside the country and the one that has done the most to spread the gastronomic fame of Spain. This succulent combination of rice, chicken and seafood exists in many variations and is the subject of numerous recipes. It is a native of Valencia on the Mediterranean coast, where every chef has his own closely guarded secret formula for preparing it, as has every housewife. Nonetheless, in many restaurants that are famous for their paella you go to the dining room by first passing through the kitchen, where you can watch these expert cooks making it. And still not learn their secrets.
However, paella is basically a simple and not at all complicated to make but it is demanding and requires the proper ingredients, utensils and procedure.
Olla Gitano - Vegetable Soup Recipe
This “Gypsy Pot” is ideal whenever your garden begins to yield some vegetables. Makes six servings.
Ingredients:
2 quarts water
1/2 lb. string beans
1 parsnip
1 eggplant, chopped
1 squash or zucchini, chopped
2 medium potatoes, chopped
1 medium onion, finely chopped
2 T. oil
1 T. flour
2 medium tomatoes, chopped
Salt to taste
V.S.P. Cook strings beans and parsnip in water. Add salt to taste. When those vegetables are done, add the eggplant, squash and potatoes. Sauté the onion in the oil until golden brown. Add the tomatoes and sauté with the onion for 2 more minutes. Blend in the flour. Add this mixture to the soup. Continue cooking for one more hour. The liquid in the pot should be thick. Serve in a tureen.
Ingredients:
2 quarts water
1/2 lb. string beans
1 parsnip
1 eggplant, chopped
1 squash or zucchini, chopped
2 medium potatoes, chopped
1 medium onion, finely chopped
2 T. oil
1 T. flour
2 medium tomatoes, chopped
Salt to taste
V.S.P. Cook strings beans and parsnip in water. Add salt to taste. When those vegetables are done, add the eggplant, squash and potatoes. Sauté the onion in the oil until golden brown. Add the tomatoes and sauté with the onion for 2 more minutes. Blend in the flour. Add this mixture to the soup. Continue cooking for one more hour. The liquid in the pot should be thick. Serve in a tureen.
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