"A Taste of Spain"
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Cooking time: 45 minutes for menu Cooking schedule: see below for menu instructions |
Tortilla de Pimiento (Omelet with Red Peppers) Time: 30 minutes
this makes enough for 4 save the rest for an hors d'oeuvre on Sunday night (or have them for
breakfast like we did...)
2 onions
1 tbs olive oil
8 - 10 oz (280gr) pimientos, pimentos, roasted red peppers
6 eggs
1/2 tsp thyme
olives for garnish
Truffle oil for garnish if you have it on hand
Peel and thickly slice onions. Heat oil in small, 7 - 8" nonstick skillet or omelet pan (20cm) over medium heat. Add onions and sauté briefly, stirring. Reduce heat to medium low, cover and let cook for 10 minutes. Uncover, increase heat to medium-high and sauté until nicely browned, stirring frequently. Whisk eggs and thyme. Open and drain pimientos. If they are whole cut in half or quarters, depending on size. - just so they are easier to lay out. When onions are browned pour in half of the eggs. Lay the pimientos on top of the eggs in one layer, cutting to fit as needed. Pour the rest of the eggs over the top. Reduce heat to medium and cover. When eggs are cooked through you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. Now slide it back into the pan to brown the other side, another 1 - 2 minutes. Slide it carefully onto a plate. Cut in quarters. Put one quarter on each plate, garnish with olives and drizzle with Truffle oil or good olive oil. Serve. Refrigerate the 2 remaining quarters for Sunday.
Bacalao a la Marinera (Fisherman's Cod) Time: 30 minutes
this would, traditionally, be made with dried, salted cod
12 - 14 oz cod filets or tilapia or other fresh white fish (or frozen, thawed)
2 oz (60gr) slivered or chopped almonds
1/2 onion other half for the potatoes and beans
2 cloves garlic
1 tbs olive oil
8 oz (225gr) (1/2 of 15oz can(450gr)) whole tomatoes, drained save all the juices and the rest of the tomatoes for the beans
1/3 cup, 3 oz (75ml) white wine
2 bay (laurel) leaves
2 tbs bread crumbs
Finely chop the onion and garlic. In small skillet or saucepan heat oil over medium heat. Add onions, garlic and sauté until tender. Drain and roughly chop the tomatoes. Add to pan along with white wine, bay leaves and almonds. Bring to a simmer and let cook, uncovered, 5 minutes. Remove bay leaves and stir in bread crumbs. Place fish in baking dish just large enough to hold it in one layer. Pour the sauce over and cover wither with a lid or foil. Bake at 400F (200C) for about 15 minutes, or until fish is done. Uncover for the last 5 minutes of baking time. It should flake easily. (If you have pieces more than 1" (2.5cm) thick it may take 20 minutes.). Remove fish from dish and place on a small platter. Pour sauce over and serve.
Patatas Castellanas (Castilian-Style Potatoes) Time: 30 minutes
2 potatoes
1/4 onion
1 clove garlic
1 tsp paprika
2 tsp flour
1 tbs olive oil
1/3 cup (3oz, 75ml) chicken stock
Finely chop onion and garlic. Cut the potatoes into 1/2" (1.25cm) cubes. Heat oil in medium nonstick skillet or large saucepan. Add oil, onion and garlic and sauté briefly. Add potatoes and sauté 5 minutes. Add paprika and flour, stir well and sauté 1 minutes. Add chicken stock and stir well. Cover and cook until potatoes are tender. Most of the stock should be absorbed. Check them periodically, if they start to dry out too soon add a bit more stock. When potatoes are tender if there is still a bit of stock left, uncover and cook it off. Serve.
Alubias con Tocino (Beans with Bacon) Time: 25 minutes
1 19oz can, (750gr jar) white beans, cannellini
3 slices bacon
1/4 onion
2 cloves garlic
1 tbs paprika
1 tbs olive oil
8 oz (225gr) whole tomatoes, with all reserved juices
1 bay (laurel) leaf
1/4 cup (2 oz, 50ml) chicken stock
Drain beans and rinse well. Chop onions, mince garlic and chop tomatoes. In nonstick skillet sauté bacon over medium heat. When done remove, drain and crumble. Pour grease out of pan. Add olive oil, onions, garlic and paprika and sauté until onions are tender. Add tomatoes, their juices, the drained beans, laurel and the chicken stock. Simmer, uncovered for 15 minutes. Add crumbled bacon, remove bay leaf and serve. This makes enough for 2 meals. Refrigerate the leftovers for Tuesday.
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Cooking schedule: 45 minutes for menu |
Open and drain pimientos, slice |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
