6 posts tagged “spain”
I probably don’t have to tell you that Spain is famous for their “tapas,” (appetizers) but the variety never ceases to amaze me. Many times we make a meal of several different kinds of tapas…especially when going out to local places. I’m particularly lucky, because here, we pretty much have year round outdoor tapas places…what could be better than eating a variety of appies with a view of the beach? Even without the beach, it sounds pretty good. lol The recipes I’m posting today are fairy typical throughout Spain, but remind me particularly of my travels to Madrid…the tapas bars there are unsurpassed. Just amazing. Something else that I loved about Madrid? If you order a beverage, they normally bring a small portion (tapa) of something (free)…be it olives, hazelnuts, bread with a slice of chorizo…whatever they’re serving that day…to eat with your drink. There’s also usually a selection of the day’s tapas in plain view, and more on the menu, which you can order in various serving sizes depending on what you want. We have a definite “tapas culture.” Each region has their own particular additions to it, though several dishes are common throughout the country.
Saffron is one of those ubiquitous ingredients here…like salt and pepper…it’s used very extensively in Spanish cooking. Thankfully the price isn’t as prohibitive here as it is in the States. The price of saffron goes for about $1500 a pound, due to it’s labor intensive harvest and it’s need for large crop acreage. Saffron is actually the stigma (dried) of crocus flowers, which are hand harvested. If you find it difficult to find saffron, you can omit it.
For the recipes, please visit: http://canarygirl.com
Saffron:
Pinchos Morunos:
Papas Bravas:
Hi Everyone….it’s that gorgeous, wonderful time of year when the hubs’ boss let’s him flee the coop and have some much deserved vacation time! WooHOO! *insert much dancing about here* We’ve decided to load the kids onto the ferry and take us all to our neighboring island, Fuerteventura. Otherwise known as the most relaxing beach paradise EVER. Sugar white sand, gorgeous turquoise waters, and waiters! Many waiters of hand and foot! Which is just what the mommy of 4 ordered. I don’t think I’ll be online at all during the week, so I wish you well and see you soon! I’ll try to get as many food and other pics as possible……. 
See? Pretty, huh?
The 30th of May is a special day ’round these parts….it’s “El Día de Canarias,” “Canary Island Day.” We are celebrating with, what else? Food! And so I can get bizzy celebrating, I’m going to leave you with *thee* most popular Canary recipe ever….papas arrugadas con mojo (which, translated, means ‘wrinkled potatoes with mojo’). Mojo…where to even begin? There are as many varieties as chefs….the particular version I’m posting here is called “Mojo Picón,” or “Spicy Mojo.” (btw….it’s pronounced MO-ho, rhymes with Soho, though it’s got some mo-joe goin’ on too. 
hehe).
For the step by step process and recipes, please visit: http://canarygirl.com
Or "Chicken-n-rice." :) This is another one of those wing it recipes....but it's very forgiving, and very versatile...you can sub other meat or seafood for the chicken, and incorporate whatever vegetables you have on hand. I love this one because it's a no fuss, easy and quick meal for when I'm really not in the mood to cook (like earlier this week when I was under the weather). If you don't have saffron, feel free to either omit it, use a little yellow food coloring or tumeric to color the rice. This week my grocer had chicken drummies on sale for a fabulous price, so that's what I used, but you could also use a whole chicken, cut up.
Ingredients:
2 pounds chicken pieces
a little olive oil
2-3 cloves garlic
1 large onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
saffron
1 beef double boullion cube
2 tablespoons tomato paste
thyme...to taste...I added about 1 teaspoon or so?
bay leaf
2 cups rice
4 cups water
Preparation:
Brown chicken pieces in olive oil and season with salt and pepper (they don't have to be all the way done, just browned).
Add vegetables and continue to sautee until translucent.
Add saffron, rice, thyme and bay, and stir around for about a minute.
Add water, boullion and tomato paste.
Stir well and bring to a boil over moderately high heat.
Boil 5 minutes, then cover and reduce heat to low, cooking another 10 minutes. Do NOT lift the lid!
Remove from heat and let rest for 5 minutes before lifting the lid.
Serve....you can serve with lemon wedges and alioli like paella if you like...it's good that way. :)
Earlier this week I was feeling rather under the weather with a stomach bug...I actually think it may have been a case of food poisoning, since I was better within a couple of days. When I finally worked up the courage to eat something, of course I had to make the Canary Island Cure All soup....Caldo de Papas (literally translated, Potato broth). This soup is famed to cure stomach illnesses, colds and even hangovers. haha I can tell you, whatever it's medicinal qualities may be, it's delicious, whether you're sick or not. :) One of the main flavors of the soup is cilantro. Most people either love cilantro or hate it. I am a lover. HUGE fan. And it's used fairly extensively in Canary cooking, so I guess that's a good thing for me. :) If you are a hater, please step away from the recipe. This one's not for you. haha
Whenever I make this, I just wing it, so the ingredient amounts are approximate, but the soup is very forgiving, so just go with what you have on hand.
Ingredients:
2 tablespoons olive oil
1 large onion, minced
2-3 cloves garlic, minced
2 very ripe tomatoes, seeded and peeled (I didn't even peel them this time, just buzzed them up in the food processor)
5-6 potatoes, peeled and roughly chopped
2 tablespoons smokey paprika
salt to taste
1 Knorr double boullion cube (I used beef flavor)
1 green pepper (divided)
1 bunch cilantro (fairly large, some reserved for garnish), tied with kitchen string--the whole stalks
water to cover all vegetables plus another quart or so
1/2 cup rice (short grain)
Preparation:
Heat oil in a large stock pot, and sautee garlic, onion and tomato until onions are translucent.
Add potatoes, paprika and season with salt.
Stir around over medium high heat for a few minutes, then add water, boullion, 1/2 of the green pepper and cilantro.
Bring to a rolling boil, then cover and reduce heat to low.
Cook for about 30 minutes on low, then add rice and cook another 30-45 minutes.
Remove the half green pepper and cilantro stalks.
Adjust salt.
Garnish soup with chopped green pepper and cilantro leaves.
More Canary food! :) This recipe is my mother in law's, she makes thee best "Pata" around. Tender, juicy, and a hint of spice around the edges. She gets it nice and crispy on the outside too, which for some reason, I can't seem to manage, but nonetheless the flavor is out of this world. "Pata" is normally served very thinly sliced on baguettes with a bit of salt sprinkled on, and can be either a breakfast or a main meal when served with fries and a salad.
Ingredients:
3 lbs pork sirloin roast (bone in, the roast should have a fair amount of fat on top)
1/4 cup olive oil
1 1/2 teaspoons paprika (I like smokey)
3-4 cloves garlic
sea salt
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon cumin seeds
2-3 crusty French baguettes, sliced lengthwise
salt
Preparation:
Using a mortar and pestle, mash garlic and salt.
Once creamy, add paprika, thyme, oregano, cumin and oil, and combine well.
Rub roast all over with this mixture and let marinate for several hours or overnight.
Place (uncovered) in a 430ºF (225ºC) preheated oven.
After 15-20 minutes, reduce heat to 390ºF (200ºC).
Bake 1 1/2 hours.
Turn oven off, and allow roast to rest in oven (don't open the door) for an hour more.
Remove from oven and allow to stand 15 minutes before slicing.
Slice into very thin slices, and serve on crusty baguettes, lightly salted.
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