Saturday, January 28, 2006

Castilian Garlic Soup

The three essential ingredients in this soup--garlic, bread, and water--all need to be of good quality. Do not be tempted into thinking that stock is an improvement since it masks the other flavors. Beyond that, though, you can improvise around the local variations in ingredients: lard is used rather than olive oil in Zamora, for example, and pepper seeds and chopped tomatoes are added in León. You can also sauté the garlic first. Usually the bread is broken into small pieces so it swells into sops, but I like this fried-bread version given to me by Vale Riana, who was born in the Burgos countryside but cooked for a Madrid family for thirty years. Garlic soup was often eaten early on winter morning before going out into the bitter cold, and I really enjoy it that way.

Servings: 4

Ingredients:

3 cups water
4 plump garlic cloves, peeled
3 inch length of French bread or an equivalent chunk of coarse crusty bread, not processed or steam baked, and at least 1 day old
3 oz olive oil
1-2 tsp pimentón de la Vera smoked paprika (mild, bittersweet or spicy-hot)
Salt
4 eggs

Preparation:

Heat the water in a flameproof casserole. Chop or pound the garlic to a paste, using a mortar and pestle, a garlic press, or the blade of a knife. Add the garlic to the water and leave it to cook through for 5-10 minutes. Meanwhile, slice the bread very thinly (leave the crust on) and fry it in the olive oil, sprinkling a little pimentón and salt in the oil. Add the bread and oil to the water and simmer gently for another 10-15 minutes. You can leave the soup for several hours or overnight at this stage.

Just before serving, poach the eggs in the soup: break each egg, in turn, into a ladle and lower into the soup. Remove from the heat as soon as the white is set and serve into deep bowls. The idea is to stir the soup around so the egg breaks and continues cooking in threads.

Buen provecho! We've put together this in-depth guide to Spanish foods for your reference and enjoyment. Within these pages you can learn more about how our Spanish food products are prepared for market, and how to use them in your home. We've included several charts to help you pick the the product that's right for you, and lots of extra information, too.

Enjoy your reading!

Spain's Regional Cooking

While certain dishes are common across Spain, each of its regions offer particular culinary pleasures

Alicia
This region is known for savory empanadas made with meat and fish; hearty caldo gallego (Galician soup) made with greens, beans, and meats; wonderfully moist country breads; and bountiful seafood, including scallops still attached to their shells.

Asturias
The cuisine of this land of spectacularly abrupt green mountains and rugged coastlines features fabada bean stew, Cabrales blue cheese aged in mountain caves, salmon, trout, and hard apple cider.

Basque Country
Food is preeminent in Basque culture, where traditional male-only gourmet clubs still flourish. Dishes made with the freshest fish coexist with classic preparations based on the traditional salt cod.

Aragon
The highest peaks of the Spanish Pyrenees offer a dramatic backdrop for this region. Navarra is renowned for its trout streams and the legendary running of the bulls; La Rioja is celebrated for its wines. Both border the fertile valley of the Ebro River. The peppers that grow here are essential to such regional dishes as chilindron stews of lamb or chicken and traditional vegetable medleys. Delicate fire-roasted piquillo peppers, sauteed or stuffed, have recently captured the attention of the wider culinary world for their versatility and flavor.

Cataluna
This privileged region encompasses the Pyrenees and its valleys, the agricultural lands of La Cerdanya and L'Emporda, the stunning Costa Brava, and Barcelona, where fine eating is a way of life. Catalan cooks are fond of sweet and savory combinations, and of sauces flavored and thickened with almonds, pine nuts, and hazelnuts (like the saucein the fish medley romesco de pescado).

Valencia
The orange groves of this region alternate with vast, swampy rice fields. Paella valenciana, the classic rice dish, was created here.

Andalucia
Hillsides in this region are lined with the olive trees responsible for the exceptional oils essential to Spanish cooking. Andalusians still accent their cooking with Eastern spices inherited from the Moors. Chilled gazpachos, both red and white, are wonderfully refreshing in Andalucia's warm sunny climate; so, too, are shellfish vinaigrettes drizzled with the region's superb sherry vinegar. Iberian ham is revered for its singular texture and nutty flavor. Devotees will recognize the name Jabugo, the town where hams by the hundreds of thousands cure in cool mountain caves.

Castilla
Although Madrid is at the center of landlocked Castilla (comprising Castilla y Leon to the north and Castilla La Mancha to the south), the freshest seafood is rushed overnight from every coast to satisfy the locals' demanding palates. Other gastronomic pleasures from the region: chorizo, Spain's typical sausage spiced with garlic and paprika; manchego, sheep's milk cheese; garlic soups and bean stews; and suckling pig and baby lamb, roasted in wood-burning, brick-vaulted ovens.

GUIDE TO AUTHENTIC SPANISH FOOD

We've put together this in-depth guide to Spanish foods for your reference and enjoyment. Within these pages you can learn more about how our Spanish food products are prepared for market, and how to use them in your home. We've included several charts to help you pick the the product that's right for you, and lots of extra information, too.

Enjoy your reading!

Spain's Regional Cooking

While certain dishes are common across Spain, each of its regions offer particular culinary pleasures

Alicia
This region is known for savory empanadas made with meat and fish; hearty caldo gallego (Galician soup) made with greens, beans, and meats; wonderfully moist country breads; and bountiful seafood, including scallops still attached to their shells.

Asturias
The cuisine of this land of spectacularly abrupt green mountains and rugged coastlines features fabada bean stew, Cabrales blue cheese aged in mountain caves, salmon, trout, and hard apple cider.

Basque Country
Food is preeminent in Basque culture, where traditional male-only gourmet clubs still flourish. Dishes made with the freshest fish coexist with classic preparations based on the traditional salt cod.

Aragon
The highest peaks of the Spanish Pyrenees offer a dramatic backdrop for this region. Navarra is renowned for its trout streams and the legendary running of the bulls; La Rioja is celebrated for its wines. Both border the fertile valley of the Ebro River. The peppers that grow here are essential to such regional dishes as chilindron stews of lamb or chicken and traditional vegetable medleys. Delicate fire-roasted piquillo peppers, sauteed or stuffed, have recently captured the attention of the wider culinary world for their versatility and flavor.

Cataluna
This privileged region encompasses the Pyrenees and its valleys, the agricultural lands of La Cerdanya and L'Emporda, the stunning Costa Brava, and Barcelona, where fine eating is a way of life. Catalan cooks are fond of sweet and savory combinations, and of sauces flavored and thickened with almonds, pine nuts, and hazelnuts (like the saucein the fish medley romesco de pescado).

Valencia
The orange groves of this region alternate with vast, swampy rice fields. Paella valenciana, the classic rice dish, was created here.

Andalucia
Hillsides in this region are lined with the olive trees responsible for the exceptional oils essential to Spanish cooking. Andalusians still accent their cooking with Eastern spices inherited from the Moors. Chilled gazpachos, both red and white, are wonderfully refreshing in Andalucia's warm sunny climate; so, too, are shellfish vinaigrettes drizzled with the region's superb sherry vinegar. Iberian ham is revered for its singular texture and nutty flavor. Devotees will recognize the name Jabugo, the town where hams by the hundreds of thousands cure in cool mountain caves.

Castilla
Although Madrid is at the center of landlocked Castilla (comprising Castilla y Leon to the north and Castilla La Mancha to the south), the freshest seafood is rushed overnight from every coast to satisfy the locals' demanding palates. Other gastronomic pleasures from the region: chorizo, Spain's typical sausage spiced with garlic and paprika; manchego, sheep's milk cheese; garlic soups and bean stews; and suckling pig and baby lamb, roasted in wood-burning, brick-vaulted ovens. Castilian Garlic Soup

The three essential ingredients in this soup--garlic, bread, and water--all need to be of good quality. Do not be tempted into thinking that stock is an improvement since it masks the other flavors. Beyond that, though, you can improvise around the local variations in ingredients: lard is used rather than olive oil in Zamora, for example, and pepper seeds and chopped tomatoes are added in León. You can also sauté the garlic first. Usually the bread is broken into small pieces so it swells into sops, but I like this fried-bread version given to me by Vale Riana, who was born in the Burgos countryside but cooked for a Madrid family for thirty years. Garlic soup was often eaten early on winter morning before going out into the bitter cold, and I really enjoy it that way.

Servings: 4

Ingredients:

3 cups water
4 plump garlic cloves, peeled
3 inch length of French bread or an equivalent chunk of coarse crusty bread, not processed or steam baked, and at least 1 day old
3 oz olive oil
1-2 tsp pimentón de la Vera smoked paprika (mild, bittersweet or spicy-hot)
Salt
4 eggs

Preparation:

Heat the water in a flameproof casserole. Chop or pound the garlic to a paste, using a mortar and pestle, a garlic press, or the blade of a knife. Add the garlic to the water and leave it to cook through for 5-10 minutes. Meanwhile, slice the bread very thinly (leave the crust on) and fry it in the olive oil, sprinkling a little pimentón and salt in the oil. Add the bread and oil to the water and simmer gently for another 10-15 minutes. You can leave the soup for several hours or overnight at this stage.

Just before serving, poach the eggs in the soup: break each egg, in turn, into a ladle and lower into the soup. Remove from the heat as soon as the white is set and serve into deep bowls. The idea is to stir the soup around so the egg breaks and continues cooking in threads.

Buen provecho!

Old-Fashioned Campfire Coffee

Ever wonder why coffee always taste so good when it was made
over a campfire?

The secret is whole eggs. This includes the shells which gives
coffee that rich flavor. It makes getting up in the morning in
the outdoors a pleasure. With the pure, fresh water of the
mountain stream, coffee reaches its height. 1 cup ground coffee

2 eggs

1 1/2 cups cold water

12 cups freshly boiled water

1/4 teaspoon salt

1. Wash eggs, break shells, and beat slightly.

2. Put 1 cup cold water and eggs in large coffeepot and mix.

3. Add salt and coffee grounds.

4. Pour boiling water into pot onto coffee grounds and stir.

5. Cover pot and stuff the spout.

6. Put over fire or on store, over direct heat.

7. When the coffee comes to a boil, let simmer 3-minutes.

8. Pour in 1/2 cup cold water to settle grounds. Let stand 1 minute, and serve.

Recommended coffees are medium to dark roast.
This is my favorite coffee roaster.

Coffee Sauces

Gourmet Coffee is not just a beverage. It makes a great flavor addition to a multitude of recipes #1 Coffee Barbecue Sauce Recipe

Ingredients

1/2 cup brewed espresso or strong, dark coffee
1 cup ketchup
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1 onion, peeled and finely chopped, about 1 cup
2 cloves garlic, peeled and crushed
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 tablespoons hot dry mustard mixed with 1 tablespoon warm water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons chili powder

Instructions

Put all of the ingredients in a small pot, stir them together, and bring to
a simmer over medium-high heat. Lower the heat so the mixture is just
simmering and let simmer for 20 minutes. Remove the pot form the
heat, let the mixture cool, then puree it in a blender or food processor
fitted with the steel blade.

The barbecue sauce can be covered and refrigerated for up to 2 weeks.

Use with Grilled Pork Chops or Chicken.

Yield: about 3 cups #2 Coffee Barbeque Sauce

Ingredients

1/4 cup vegetable oil
1/2 onion, chopped
1/2 cup chopped garlic
1/2 cup chopped fresh corriander
1 serrano or small green chilli pepper
1 tsp ground cumin
1 tsp chilli powder
1 tsp red pepper flakes
zest of 1 lemon
3/4 cup coffee beans
1/4 cup dark-brown sugar
3/4 cup red-wine vinegar
juice of 1 lemon
1 cup ketchup
2 tsp coarse salt
2 tsp finely ground pepper
2 cups tomato fondue

Heat the oil in a large saucepan and add onion, garlic,
coriander, serrano, cumin, chilli powder, red pepper,
lemon and coffee beans. Cook, stirring, for 2 minutes.

Stir brown sugar, vinegar, lemon juice and ketchup into
the saucepan. Cook, stirring occassionally until liquid
is reduced by approximately half.

Stir salt, ground pepper and tomato fondue into the saucepan.
Cover and simmer over low heat for 2 to 3 hours, stirring occasionally.

Strain and adjust seasoning to taste

Sunday, December 25, 2005

White Cheddar Scalloped Potatoes

This recipe is actually in this month's issue of Taste of Home. My husband, who hates scalloped potatoes, loves this dish.

~~~~~

1 medium onion, finely chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3 cups of milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undilted
1 cup (8 ounces) sour cream
8 cups thinly sliced peeled potatoes (approximately 8 medium sized potatoes)
3-1/2 cups cubed fully cooked ham
2 cups (8 ounces) shredded white cheddar cheese

In a large saucepan, saute onion in butter until tender. Sir in the flour, parsley, salt, pepper, and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes until thickened. Stir in the soup. Remove from the heat; sir in sour cream until blended.

In a large bowl, combine the potatoes and ham. In a greased 13 x 9 x 2 inch baking dish, layer half the potato mixture, cheese and white sauce. Repeat layers. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender. Serves 6 to 8.

If you are roasting meat at a lower temperature, you can bake this at the same time, but adjust your cooking time accordingly. You can also lighten this up by substituting low fat milk, reduced fat soup, light sour cream, and/or reduced fat cheese.

Friday, December 09, 2005

Shrimp and Scallops

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 fresh basil, shredded or torn
1 lemon, zested

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.

Preheat a large skillet over medium high heat. Add oil and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.

Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. May be served over angel hair pasta or just a nice loaf of Italian bread.

Monday, October 24, 2005

Tartar Sauce

1 cup mayonaise
1 1/2 tbsp sweet pickle relish
1 tbsp minced onion
1 tbsp lemon juice
salt and pepper to taste

Mix mayonaise, sweet pickle relish, and minced onion. Add salt and pepper to taste. Fold in the lemon juice.

Place in a sealed container and refrigerate at least one hour before serving. This tartar sauce can be stored for up to three days in the refrigerator.

Tuesday, October 18, 2005

Easy Turkey Meatloaf

2 lbs ground turkey
1 pkg onion soup mix
1/4 cup of Heinz 57 Sauce
2 eggs
2 tbsp milk
1 tbsp garlic powder
1 pkg snack cracker crumbs
salt and pepper to taste

In a large bowl, beat the eggs and milk. Add the turkey, soup mix, Heinz 57 Sauce, snack cracker crumbs, and seasonings. Mix well.

In a large casserole dish, pat the meat mixture into a loaf. Bake, uncovered, in a 375 degree oven for 50-60 minutes or until center is cooked thoroughly.

Makes approximately 16 servings.

Fried Cabbage

1/2 pound bacon
1 large head cabbage
1 cup chopped onion
1 tsp garlic salt
1 tsp red pepper flakes
1/3 cup of water
salt and pepper to taste

Fry the bacon until crispy in large frying pan. Pour off most of the grease.

Crumble the bacon into the pan. Add onion.

Chop the cabbage into pieces removing the hard center. Add the cabbage to the pan containing the bacon and onion. Add the seasoning and 1/3 cup of water.

Cook covered over medium heat for 5 minutes. Stir then continue cooking until desired tenderness.

Friday, September 30, 2005

Coconut Cream Pie

1 (9") baked pie shell
2/3 C sugar
1/4 C cornstarch
1/2 tsp. salt
3 C milk
4 egg yolks, slightly beaten
2 tbsp butter, softened
2 tsp vanilla extract
1 C coconut
1 C sweetened whip cream

Bake pie shell; cool.

Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk, then egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in butter, vanilla and 3/4 cup coconut. Pour into pie shell.

Press plastic wrap onto filling. Refrigerate for at least 2 hours, but not longer than 48 hours.

Top with whipped cream and sprinkle balance of coconut on top. (I toast the coconunt for the topping. Place it on a cookie sheet and stick it in the oven for a bit. Check it frequently until it's browned.)

Wednesday, July 13, 2005

German Sweet Chocolate Pie

4 ounces Baker's German's sweet chocolate
1/3 cup milk
1 tablespoon sugar
1 small package (3 ounces) cream cheese, softened
8 ounces Cool Whip, thawed
1 prepared 8- or 9-inch chocolate cookie crumb or graham cracker crust

In a saucepan, combine chocolate with 2 tablespoons of the milk; heat over low heat, stirring, until chocolate is melted. Beat sugar into the cream cheese; add remaining milk and the chocolate mixture. Beat until smooth. Fold whipped topping into the chocolate mixture until blended.

Spoon filling into crust then freeze until firm. Garnish with additional whipped topping and cookie crumbs or chocolate curls.

Take out of freezer and let stand at room temperature for about an hour before serving. Store in freezer.

Monday, July 04, 2005

Quesadilla Dipping Sauce

1/4 cup mayonnaise
2 teaspoons minced jalapenos, slices
2 teaspoons juice, from minced jalepenos
3/4 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1 dash salt

mix all together, chill 1 hour and dip away!

Sunday, June 12, 2005

Chocolate Crumb Bars

1 cup (2 sticks) butter or margarine, softened
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups (12-oz. pkg.) semi-sweet chocolate chips, divided
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla extract
1 cup chopped walnuts, optional (I like pecans instead)
-----------------
Preheat oven to 350° F. Grease a 13 x 9-inch baking pan.

Beat butter in a large mixing bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.

Combine 1 cup chocolate chips and sweetened condensed milk in a small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.

Stir nuts (if used) and remaining chocolate chips into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.

Wednesday, May 18, 2005

Sour Cream Chocolate Chip Cake

3 cups sifted flour
1½ tsp. baking powder
1½ tsp. baking soda
3/4 cup butter
1½ cups sugar
3 eggs
2 tsp. vanilla extract
1½ cups Sour Cream (I like Breakstone's)
1½ cups chocolate chips (flour them so they don't sink)

Preheat oven to 375°. Grease and flour a tube pan.

In a bowl, mix together the flour, baking powder and baking soda.

In another bowl, cream together the butter and sugar. Add eggs and vanilla.

In increments, add the flour mixture, alternating with the sour cream and ending with the flour, mixing until everything is blended. Gently fold in chocolate chips. Pour into prepared pan.

Bake for 45 minutes or until it tests done with a toothpick inserted in center. It's ok if it still has some particles sticking to the toothpick as long as it's not wet particles.

Sunday, May 08, 2005

Low Fat Fettucine Alfredo

16 oz uncooked fettucine (if you can find whole wheat, even better)
1 1/2 cups fat-free half and half cream
8 oz reduced fat cream cheese, cubed
1 1/2 cups shredded Parmesan cheese
1 teaspoon salt, optional
1 teaspon ground white pepper

Cook fettucine according to package directions. Meanwhile in a saucepan combine the half and half and the cream cheese. Cook on medium heat until thickened and bubbly, stirring occasionally. Stir in the Parmesan cheese until smooth. Stir in the salt, if desired, and the pepper. Drain fettucine, toss with sauce. Serves 8.


***

This recipe comes from the current issue of the magazine Cooking for Two and I've adapted it to be cooked on the stovetop instead of in the microwave, be lighter, and to make 8 servings. The original recipe was for a single serving. It is easy to cut in half if need be. I posted this on my blog, but Donna told me I should come over and post it here, too.

1 serving equals:
368 calories
11 grams of fat (6 grams saturated fat)
28 mg cholesterol
404 mg sodium
49 g carboyhydrates
2 g fiber
18 g protein.

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