FANDANGO Catering Offers two more recipes from the Spanish cooking class held at Rice University May 8, 2010.
In a previous post we listed recipes for Solomillo de cerdo a los dos pimentones and Salsa de naranja y nata.
Here are two more recipes from that class:
Gazpacho (Andalucía)
Serves 4-6
4 cloves garlic, peeled, chopped
1 medium cucumber, peeled, medium dice
3 medium ripe tomatoes, cored, chopped
1 ¾ tsp. cumin
¼ cup olive oil
½ cup plus 1 tbsp. wine vinegar
½ loaf day-old Italian or French bread, cut in small pieces (it should not be an ultra-skinny loaf)
2 cups cold water
Salt to taste
Place garlic, cucumbers, and tomatoes in a blender. Add cumin, oil, and vinegar. Blend at low speed 2-3 minutes, then on high for 2-3 minutes, or until a smooth puree without large lumps is obtained. Add the bread pieces and again blend for 2-3 minutes at low speed and then for 2-3 minutes at high speed. Transfer this puree to a 2-qt. pitcher and add water. Chill very well, preferably overnight, or at least 8 hours. Serve cold.
Serves 4-6
4 cloves garlic, peeled, chopped
1 medium cucumber, peeled, medium dice
3 medium ripe tomatoes, cored, chopped
1 ¾ tsp. cumin
¼ cup olive oil
½ cup plus 1 tbsp. wine vinegar
½ loaf day-old Italian or French bread, cut in small pieces (it should not be an ultra-skinny loaf)
2 cups cold water
Salt to taste
Place garlic, cucumbers, and tomatoes in a blender. Add cumin, oil, and vinegar. Blend at low speed 2-3 minutes, then on high for 2-3 minutes, or until a smooth puree without large lumps is obtained. Add the bread pieces and again blend for 2-3 minutes at low speed and then for 2-3 minutes at high speed. Transfer this puree to a 2-qt. pitcher and add water. Chill very well, preferably overnight, or at least 8 hours. Serve cold.
Patatas al jerez/Sherried Potatoes (Andalucía)
Serves 4
4 tbsp. olive oil
1 ½ lbs. white potatoes, peeled and cut into 1/8 inch slices
Kosher salt
Freshly ground pepper
2 bay leaves, cut in halves
¼ medium-large onion, slivered
4 tbsp. manzanilla or dry fino sherry
2 tbsp.minced fresh tarragon
Preheat oven to 300º. Coat an 8 x 12 inch roasting pan with 1 tbsp. olive oil. Add half the potatoes in a slightly overlapping layer and sprinkle with salt and pepper. Scatter the bay leaves and onion over the potatoes and cover with another layer of the remaining potatoes, sprinkling again with salt and pepper. Spoon the remaining 3 tbsp.olive oil over the potatoes. Place in the oven and bake for 30 minutes. Turn the potatoes over in the pan, cover lightly with foil, and cook for about 20 minutes more, until the potatoes are almost tender.
Increase the oven temperature to 450º. Sprinkle the sherry and tarragon over the potatoes, cover again with foil, and continue baking until the sherry is absorbed and the potatoes are tender, about 10 minutes more. Serve hot.
Serves 4
4 tbsp. olive oil
1 ½ lbs. white potatoes, peeled and cut into 1/8 inch slices
Kosher salt
Freshly ground pepper
2 bay leaves, cut in halves
¼ medium-large onion, slivered
4 tbsp. manzanilla or dry fino sherry
2 tbsp.minced fresh tarragon
Preheat oven to 300º. Coat an 8 x 12 inch roasting pan with 1 tbsp. olive oil. Add half the potatoes in a slightly overlapping layer and sprinkle with salt and pepper. Scatter the bay leaves and onion over the potatoes and cover with another layer of the remaining potatoes, sprinkling again with salt and pepper. Spoon the remaining 3 tbsp.olive oil over the potatoes. Place in the oven and bake for 30 minutes. Turn the potatoes over in the pan, cover lightly with foil, and cook for about 20 minutes more, until the potatoes are almost tender.
Increase the oven temperature to 450º. Sprinkle the sherry and tarragon over the potatoes, cover again with foil, and continue baking until the sherry is absorbed and the potatoes are tender, about 10 minutes more. Serve hot.
Forthcoming post: Recipe for Valencian Chocolate Mousse from the Rice Class
Warm regards,
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(281) 796-9841
No comments:
Post a Comment