Ethnic

Saturday, January 28, 2006

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!

Monday, January 17, 2005

Haluski (Polish fried noodles and cabbage)

3 TBS of unsalted butter

1 medium sweet yellow onion, sliced thin

1 small head of cabbage sliced

3 cups of egg noodles or dumplings

salt, pepper, garlic powder to taste


In a large deep skillet, melt the butter then add the onions and cabbage. Sautee on medium heat until very soft and tender. While the onions and cabbage are cooking, cook the noodles according to package directions. Cook them slightly under done. I like to cook my noodles in some chicken broth for added flavor. When the noodles are done and the cabbage mixture is soft, add the noodles to the cabbage. Season to taste and cook together for a few more minutes. Serve with some crusty rolls and eat as a main dish or side. Leftovers are great as well.

Monday, November 08, 2004

Sicilian Green Salad

Italian Name: Insalata Verde Alla Siciliana

1 head romaine, washed, drained, and chilled
1 can (2 1/4 oz) sliced ripe olives, well drained
2 oranges, peeled, white membranes removed, and thinly sliced crosswise
1/4 cup orange juice
2 tsp red wine vinegar
1/2 tsp salt
1/4 tsp paprika
1/4 cup olive oil or salad oil

Break lettuce into bite-size pieces (you should have 7 to 8 cups) and place in a large salad bowl. Top with olives and orange slices.

In a small bowl, mix orange juice, vinegar, salt, paprika, and oil. Pour over salad and mix lightly to serve.

Makes 4 to 6 servings.

Mozzarella, Tomato, & Basil Salad

Italian Name: Insalata Caprese

2 large tomatoes, peeled
2 slices, each 1/4-inch-thick (about 4 oz. total) mozzarella di bufalo, mozzarella, smoked mozzarella, teleme, or provalone cheese
8 fresh basil leaves
olive oil
red wine vinegar
salt
freshly ground black pepper

Cut each tomato crosswise, making 4 pretty slices; discard stem and bottom ends. Place 2 tomato slices side by side on each of 4 individual salad plates.

Cut each cheese slice into quarters that are more or less triangular. Put a triangle of cheese on each tomato slice. Top with basil leaves. Drizzle with olive oil and sprinkle lightly with vinegar.

Serve with salt and pepper.

Makes 4 servings.

Sunday, March 07, 2004

Irish Apple Cake

1/4 cup butter or margarine
1/4 cup sugar
1 1/2 cups all purpose flour
1 1/2 tsps. baking powder
1 level tsp cinnamon
3 eggs
2 tbsps.milk
2-3 apples

Preheat oven to 350 degrees
Grease either a lasagna dish or roasting pan aprox 11 X 8 1/2 inches.

Add the cinnamon and baking powder to the flour and sift into a bowl.

Cream butter and sugar until light and soft.
Beat in one egg then add a tbsp of the flour and beat in another egg. Repeat this once more then fold in two thirds of the remaining flour.

Stir in the milk then fold in the last of the flour. This can be done in an electric mixer.

Quarter peel and core the apples slice them very thinly.

Spread half of the batter mixture in the bottom of the prepared pan.Distribute the apple slices over it and cover with the rest of the batter.

Bake for 15 minutes at 350 degrees then at 325 degrees for thirty minutes until golden brown and firm to the touch.

Serve warm with whipped cream or ice cream.

Irish Strawberry Scones

1 cup strawberries
2 1/2 cups all-purpose flour(unsifted)
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter or margarine
2/3 cup milk

Preheat oven to 425 degrees
Cut strawberries into 1/2 inch pieces-set asside.

In large bowl mix together flour,sugar,baking powder and salt.Add butter. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs.

Stir in reserved strawberries toss well to coat.
Add milk all at once.
With fork lightly toss together until mixture holds together.
With floured hands gently form into ball.

On floured board with floured rolling pin, roll out dough 1/2/ inch thick.

Cut dough into 2 1/2 inch circles with floured biscuit cutter.
Place on greased cookie sheet.

Bake until golden about 12 minutes, serve warm with whipped cream.Yield 12 scones.

Colcannon

This dish isn't exactly a recipe. It's an old Irish favourite and it gets it's name from The Lake Colcannon in Ireland. We'll see how that fits in at the end.

Make a boiled dinner consisting of potatoes, cabbage, carrots and ham and eat it the day you make it. Save all leftovers making sure to save some whole potatoes and carrots and at least 2 large cabbage wedges.

The next day take your leftovers and cut them into chunks. Cut the cabbage into big chunks. Cut the ham into bite sized pieces.

In a dutch oven melt 1½ sticks of butter. Margarine just isn't the same. This isn't supposed to be a diet meal. Add ham and saute for a few minutes. Remove from pan and set aside.

In a small saucepan warm 1/2 C milk, a pat of butter, 1 tbsp salt and a few grinds of pepper.

Add potatoes and carrots to dutch oven, saute for a few minutes so they get coated with the butter then mash lightly right in the pan over medium low heat. (You don't want to mash too much, use a fork or a spoon.) Add warm milk mixture slowly until desired consistancy. Thicker is a bit better. Lumps are your friends in this dish!

Add cabbage and ham, stir gently to combine. Adding more butter (melted) if necessary. Cover and warm slowly over medium low heat, stirring gently from time to time.

Once the mixture is hot, place a big heaping mound in a bowl or on a plate. With the back of a spoon, make a large hole/dent in the middle of the mound and place a large pat (1 tbsp) of butter in the hole.

To eat, start by taking a forkful from the outside of the mound and dip it into the buttery *Lake Colcannon*

When my sister and I were small, we'd make a game of not being the first one to "break the dam." I still love this stuff...it's a huge comfort food for us Irish girls.

NOTE: The kind of potatoes you use make all the difference in this dish. While hard to find, blue potatoes are absolutely the best. Next try yukon gold or red potatoes.

Thursday, March 04, 2004

Spinach Salad With Pine Nut Dressing

Italian Name: Insalata Di Spinaci

6-8 cups spinach leaves
1/4 cup toasted pine nuts (pignoli)
2 tbsp tarragon wine vinegar
1/4 tsp grated lemon peel
1/4 tsp salt
1/3 cup olive oil
ground nutmeg

Wash greens well; drain and chill.

In a small frying pan over medium heat, stir nuts until lightly browned (6-8 minutes); set aside. Place spinach in a salad bowl.

In a small bowl mix vinegar, lemon peel, salt, dash of nutmeg, and oil. Mix in pine nuts. Pour dressing over spinach and mix lightly. Sprinkle lightly with additional nutmeg.

Makes 6 servings.

Spaghettini With Anchovy Sauce

Italian Name: Spaghettini Alla Puttanesca
Also known as "harlot's spaghetti"

1/4 cup olive oil
1 medium-size onion, finely chopped
1/2 small dried hot red chile, crushed
1 garlic clove, minced or pressed
1 can (14 1/2 oz) italian-style tomatoes
1 can (8 oz) tomato sauce
1/3 cup slivered ripe olives
1 tbsp capers
1/4 tsp oregano leaves
1/2 lb spaghettini
1 can (2 oz) anchovies, drained and chopped
1/4 cup chopped fresh parsley
salted water

Heat olive oil in a wide frying pan over medium heat. Add onion and chile, cook until onion is soft; mix in garlic, tomatoes (break up with a spoon) and their liquid, tomato sauce, olives, capers, and oregano. Adjust heat so that mixture boils gently and cook, uncovered, stirring occasionally, until sauce is slightly thickened (15-20 minutes).

Meanwhile, cook spaghettini in a large kettle of boiling salted water according to package directions until al dente. Drain well and place on a warm platter. Mix anchovies and parsley into sauce; spoon hot sauce over spaghettini.

Makes 4 servings.

Stuffed Clams

Italian Name: Vongole Oreganate Al Forno

2 dz small hard-shell clams in shell, well scrubbed
2 tbsp water
1/4 cup butter, softened
1 garlic clove, minced or pressed
2 tbsp finely chopped fresh parsley
1/4 tsp oregano leaves
3 tbsp soft bread crumbs
lemon wedges

Place clams and water in a large heavy pan over medium heat. Cover and simmer just until clams open (5-10 minutes). When cool enough to handle, remove clams from shells; save half the shells.

In a small bowl, stir together butter, garlic, parsley, oregano, and bread crumbs. Set each clam back into a half shell and spread with about 1 teaspoon of the butter mixture. Arrange filled shells, side by side, in a shallow baking pan. (At this point you may cover, and refrigerate, if made ahead.)

Broil clams 4 inches from heat until lightly browned (3-4 minutes). Serve with lemon wedges.

Makes 24 appetizers.

Baked Mushrooms

Italian Name: Funghi Ripeni

1 lb (18-20) medium-size mushrooms
2 tbsp butter
1 tbsp olive oil
1 garlic clove, minced or pressed
1 tbsp chopped fresh parsley
1/2 tsp salt
1/8 tsp thyme leaves
1/8 tsp oregano leaves
1/4 cup soft bread crumbs
1/4 cup shredded parmesan cheese
dash of ground nutmeg
dash of pepper

Carefully remove stems from mushrooms; reserve caps and chop stems finely.

In a medium-size frying pan, over medium heat, place butter and oil. When butter is melted, add chopped mushroom stems and cook, stirring, until juices have evaporated and mushrooms are lightely browned. Mix in garlic, parsley, salt, thyme, oregano, pepper, nutmeg, and crumbs; remove from heat.

Mound equal amounts of cooked mixture into mushroom caps, and sprinkle evenly with Parmesan cheese.

Place caps in a greased shallow baking pan. Bake, uncovered, in a 400 degree oven for 20-25 minutes or until cheese is lightly browned.

Makes 18-20 appetizers.

Wednesday, March 03, 2004

Soul Bread

3 cups cornmeal
1 tbsp sugar
1 1/2 tsp salt
2 1/2 cups boiling water
1 small sweet potato
1 cup cold water
1 cup flour
1 1/4 cups molasses
1/2 tsp baking soda

Combine cornmeal, sugar, and salt in large bowl. Pour in boiling water. Beat with electric mixer until well mixed.

Boil sweet potato until tender. Peel white hot. Add to meal mixture. Beat 10 minutes. Add cold water. Beat well. Add flour and molasses. Beat well.

Cover. Place in warm, draft free place overnight.

Heat oven to 250 degrees. Grease and flour 10-inch Bundt pan.

Stir baking soda into bread mixture. Pour in pan.

Bake for 3 hours.

Remove from oven. Cover pan tightly with foil to steam bread. Cool at least 1 hour before removing from pan.

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