Spanish Eggs (Pipérade)
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
We have a bit of a Spanish influence in our dinner tonight. The peppers are reaching their peak so we'll be featuring them a bit more in the coming weeks. Fish is much more important in Spanish cuisine than meat, resulting in many, many wonderful Spanish fish dishes. This sole is one of my favorites. With all of the vegetables in the starter, plus the leek with the potatoes, we're not having a separate vegetable.
Spanish Eggs Time: 25 minutes
The eggs are actually a Basque dish but we had them often in Andorra which has more of a Catalan influence. They are reminiscent of the Mexican Huevos Rancheros, but without the tortilla. For breakfast or a light lunch serve with 2 eggs.
1 medium onion
1 stalk celery
3 cloves garlic
1/2 large green bell pepper save rest or 1 whole smaller one
1 can (15 oz, 450 gr) whole tomatoes, drained
1 tsp chili powder
1 tbs Worcestershire sauce
1 tbs Balsamic vinegar
2 tbs red wine
1 tbs fresh snipped oregano
1 tbs olive oil plus 1 tsp
2 eggs
Finely chop onion and celery, mince garlic and chop green pepper. Drain tomatoes, discarding juice, and roughly chop. Heat 1 tbs oil in medium nonstick skillet. Add chili powder and sauté 1 minute. Add onion and celery; sauté 5 minutes. Add pepper and garlic and sauté until tender, about 5 minutes longer. Add tomatoes, wine, vinegar and Worcestershire, reduce heat and simmer, uncovered, until tomatoes turn into thick sauce, about 10 minutes. In separate nonstick skillet (I have one just big enough for 1 egg - cute!) heat 1 tsp olive oil. When hot add eggs and fry, trying to keep a nice shape, just until the whites are set; they're meant to be 'sunny-side up'. Divide onion/pepper mix between two flattish soup plates. Put an egg on top of each, salt and pepper and serve.
Fillet of Sole España Time: 35 minutes
Sole is often sautéed, but baking in a light sauce results in a moist, flaky fish that needs little attention. This recipe is easy enough for the novice cook but impressive enough for a dinner party. It can easily be doubled or tripled to serve more, just use larger or more baking dishes.
12 oz sole fillets, (350gr)
3 tbs lemon juice
1 leek
3 cloves garlic
1/2 cup slice olives, pimento stuffed
1 tbs capers
1 tbs fresh snipped parsley
1 tsp dried marjoram use 1 tbs fresh if you have it in your garden
2 tbs white wine
2 tbs olive oil
Rinse fillets and pat dry. Lay fillets out in a single layer in a baking dish. Sprinkle with lemon juice and set aside. Clean and slice leek. Mince garlic. Slice olives. Heat 1 tbs oil in medium nonstick skillet. Add leek and garlic and sauté until tender. Add olives, capers, herbs and wine. Heat through and pour over fish. Drizzle with remaining 1 tbs oil and bake at 350F (175C) for 20 minutes or until fish flakes easily. Remove and serve, carefully, so fish does not break up. Spoon sauce over top.
Potato/Leek Cake Time: 25 minutes
I've been making these for a long time. I think the original idea came from a Williams-Sonoma book. Once flipped the heat can be reduced a bit and they can cook slowly with no attention, if needed.
2 - 3 potatoes, depending on size, enough for two (10oz, 300gr total)
1 leek
1 tbs butter
1 tbs olive oil
salt and pepper
Clean and thinly slice leeks. Heat oil in nonstick skillet over medium heat. Add leeks and sauté until softened, about 5 minutes. While the leeks sauté wash the potatoes and shred using the large holes on the box grater. Put the shredded potatoes into a bowl, add the cooked leeks and stir to combine. Melt the butter in the same skillet. Add the potato/leek mixture, flatten as best you can with a spatula, cover and cook over medium heat about 10 minutes, or until potatoes are golden - take a peak around the edges. Put a plate (or tray) on top of the skillet. Grabbing the plate and skillet together (with hot pads) flip them over so that the cake is on the plate. Very good! Now slide the cake back into the pan to cook the other side, another 7 - 10 minutes, but don't cover. When done, slide onto a plate, sprinkle with salt and pepper, cut into wedges and serve.
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Cooking schedule: 35 minutes for menu
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Sauté leeks for potatoes |
Cooking for Two? Or more?
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