PRESTONWOOD GOURMET CLUB

Transcription

1 PRESTONWOOD GOURMET CLUB Saturday May 11, :00 PM Celebrating 35 Years Featuring the cuisine of SPAIN

2 SPAIN Spain, officially the Kingdom of Spain, is a sovereign state and a state of the European Union located in southwestern Europe on the Iberian Peninsula. Government: Constitutional monarchy, Parliamentary system, Unitary state, Multi-party system Ruler: King Juan Carlos I (1975) Prime Minister: Mariano Rajoy (2011) Land area: Slightly more than twice the size of Oregon Population (2012 est.): 47,042,984 (growth rate: 0.654%); life expectancy: Unemployment rate: 26.6% (Nov 2012) Official language: Spanish Language Monetary unit: Euro (formerly peseta) Climate: Temperate; clear, hot summers in interior, more moderate and cloudy along coast; cloudy, cold winters in interior, partly cloudy and cool along coast Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots. Spain's extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavors. It is also renowned for its health benefits and fresh ingredients, as a Mediterranean diet. Today: Spain's powerful world empire of the 16th and 17th centuries ultimately yielded command of the seas to England. Subsequent failure to embrace the mercantile and industrial revolutions caused the country to fall behind Britain, France, and Germany in economic and political power. Spain remained neutral in World Wars I and II but suffered through a devastating civil war ( ). A peaceful transition to democracy following the death of dictator Francisco Franco in 1975, and rapid economic modernization (Spain joined the EU in 1986) gave Spain a dynamic and rapidly growing economy and made it a global champion of freedom and human rights. The government's major focus for the immediate future will be on measures to reverse the severe economic recession that started in mid Page 2

3 Menu of Spain Saturday May 11, :00 PM At the home of Jennie and David Goldstein 1429 Charlotte Way, Carrollton, TX Tapas Tortilla Espanola Garlic Shrimp with Romesco Sauce Gazpacho Bloody Mary Shots Cheese and Serrano Ham Tray Entrees Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes New York Strip Roast with Madeira Sauce Side Dishes Antipasto Salad Spanish Green Bean Salad Spanish Rice Desserts Spanish Lemon Cake Arroz con Leche Spanish Coffee Page 3

4 Tortilla Espanola Spanish Potato Omelet - Tortilla de Patata No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette. Yield: 8-10 Servings as a Tapa 6-7 medium Yukon Gold potatoes, peeled 1 whole yellow onion 1 green or red pepper, chopped 1 thinly sliced Spanish Chorizo sausage 5-6 large eggs 2-3 cups of olive oil for pan frying Salt to taste Sliced French Bread Preparation: Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. If you slice them a bit thick, don t worry it will simply take a bit longer for them to cook. Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture. In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato, onion and green pepper mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn. Page 4

5 Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Add the sausage. Mix together with a large spoon. Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (approximately 9-10 ) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and pour into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly browned. The inside of the mixture should not be completely cooked and the egg will still be runny. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12 ) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Slice a baguette into pieces about ½-inch thick. Cut the tortilla into 1.5 squares and place a piece on top of each slice of bread. Cooking Tips It is not necessary to slice the potatoes paper thin, and it is best not to use a food processor because most will slice the potatoes too thin, and they stick together. How do you know when oil is hot enough to fry the potatoes and onions? Drop a single piece of potato or a bit of bread into the oil. It should sizzle. Remember to watch the heat while frying. If the oil is too hot, the potatoes will brown rapidly on the outside, but will be raw on the inside. After frying potatoes, place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. Page 5

6 Garlic Shrimp with Romesco Sauce GARLIC SHRIMP: ⅓cup olive oil 4 garlic cloves, chopped ½ teaspoon red pepper flakes 1 pound shrimp, peeled and deveined (21-25 per pound size) 2 teaspoons sweet paprika ¼ cup medium-dry sherry ¼ cup fresh parsley, minced fresh lemon juice, to taste salt black pepper Preparation: In a large, heavy skillet set over moderately high heat, heat the oil until it is hot. Add the garlic and cook, stirring, until it is pale golden. Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch. Sprinkle the shrimp with paprika and cook the mixture, stirring, for 30 seconds. Add the sherry, boil the mixture for 30 seconds, and sprinkle with parsley. Season the mixture with lemon juice, salt and pepper to taste, and transfer it to a serving bowl. Serve at room temperature with Romesco sauce. (See following recipe.) Page 6

7 Romesco Sauce 1 large roasted red bell pepper from a jar 1 garlic clove, smashed ½ cup slivered almonds, toasted ¼ cup tomato purée 2 tablespoons chopped flat-leaf parsley 2 tablespoons Sherry vinegar 1 teaspoon smoked paprika ½ teaspoon cayenne pepper ½ cup extra-virgin olive oil Fine sea salt and freshly ground black pepper Preparation: Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. Page 7

8 Gazpacho Bloody Mary Shots Yields approximately 40 ounces before adding vodka 2 plum tomatoes seeds and membrane removed, diced 2 red bell peppers, seeded and diced 1 medium size cucumber, seeded and diced 1 medium sweet onion diced and rinsed with cold water 3 cups of V8 juice Vinaigrette ½ green pepper, seeded and diced 1 cup vodka Vinaigrette : Mix well ½ cup lemon juice 1 Tablespoon Worcestershire sauce 1 teaspoon sugar 1 teaspoon sweet paprika 1 teaspoon salt 10 dashes of hot pepper sauce Preparation: For garnish, set aside ½ of the diced onions, ½ of the diced cucumbers and all of the diced green bell pepper. Combine the tomatoes, red peppers, cucumber and onion in a blender with enough V8 juice to allow the blending of ingredients. Mix the blended ingredients with the remaining V8 juice, vinaigrette, and vodka (optional) Chill at least 4 hours Pour gazpacho into 2 ounce shot glasses and top with garnish. (Note: Host will provide glasses) Page 8

9 Cheese and Serrano Ham Tray Assemble a tray of the following suggested Spanish cheeses and ham. Serve with sliced baguette. Manchego is Spain's best-known sheep's milk cheese. It is named for the province where it is made-la Mancha, home of Don Quixote. However, it is not as flamboyant as the old windmill fighter. It remains relatively sweet and mild at any age with a touch of salty nuts. Manchego was originally made to barter at livestock markets and it provided durable food for the shepherds who accompanied their flocks on their long annual migrations in search of good pasture. During the ripening period the surface becomes covered with a greenish-black mold. Some cheeses have this rubbed off before they are sold. The deep ivory paste is firm, compact, and perforated with tiny holes. It has an aromatic smell with a hint of butterscotch. This effect is strengthened on the palate together with some nutty tones. Mahon is a lovely Spanish gourmet cheese. This distinctively fruity cheese is named for the major town of the island of Menorca. Local farmers have been making cheese here for centuries but its reputation rests on the skill of the local experts who collect the young cheeses from the farmers and ripen them in underground cellars for 2 months to 2 years. Produced in irregular squares with rounded corners, the young gourmet cheese has a golden rind which darkens as it ages. The ivory paste, too, darkens and hardens and develops a scattering of tiny holes. Mahon has a milky sweet and floral aroma. Cabrales is a Spanish blue gourmet cheese of great character. It is handmade on farms in the Picos de Europa Mountains of Northern Spain and matured in caves which are aired by cold, damp, and salty winds blowing up from the Bay of Biscay. Traditionally this gourmet cheese is made with a mixture of cow, sheep and goat milk; the locals say that cow's milk acidifies the cheese, goat's milk gives it its piquancy, and sheep's milk gives it its aroma and buttery texture. Page 9

10 This gourmet cheese has a strong aroma and a lovely tang that is not too salty, but does bite the tongue. It also has a robust flavor of lingering complexity with woody, lemony tones. If you taste Cabrales with other cheeses, make sure that the Cabrales is the last in the sequence, because of the intensity of the flavor. Cabrales is very crumbly and does not weep the way Roquefort does. Serrano ham or as the Spaniards will say Jamon Serrano. This great gourmet ham has a rich nutty flavor, cured in the mountains of Spain. Page 10

11 Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes Yield - 4 Servings Ingredients 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges 8 large skinless chicken thighs with bones 2 tablespoons (or more) fresh lime juice, divided ⅓ cup fresh orange juice 3 tablespoons chili powder 1 tablespoon paprika 1 tablespoon smoked paprika 2 teaspoons finely grated orange peel 1 teaspoon ground cumin ½ teaspoon dried oregano ½ teaspoon salt 2 tablespoons extra-virgin olive oil 1 cup low-salt chicken broth 2 tablespoons coarsely chopped fresh cilantro, divided 1 tablespoon coarsely chopped fresh parsley 1 cup pitted olives (preferably mixed colors and sizes from olive bar, instead of jar) Equipment Tip A heavy-duty rimmed baking sheet, a.k.a. half sheet pan or jelly roll pan (12x17 inches), is ideal for roasting the chicken thighs. The low rim allows for efficient roasting, and this sturdy pan won't buckle at high heat. Preparation Preheat oven to 400 F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain. Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and ½ teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato Page 11

12 wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425 F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer. Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve. Page 12

13 New York Strip Roast with Madeira Pan Sauce Yield - 8 Servings 1 teaspoon coarse kosher salt 1 teaspoon freshly ground black pepper ½ teaspoon ground allspice 1 3 to 4 pound New York strip roast, fat trimmed to ¼ inch 1 Tablespoon canola oil 2 medium shallots, minced ⅔ cup high-quality Madeira 2 cups low-salt chicken broth ¼ cup (½ stick) unsalted butter, cut into ½-inch cubes and frozen Preparation: Mix coarse salt, pepper, and allspice in bowl. Sprinkle spice mixture over roast. Let stand at room temperature 1 hour. Preheat oven 375⁰F. Heat oil in large wide ovenproof skillet over medium-high heat until nearly smoking. Add roast, fat side down, to the skillet; cook until well browned on bottom, 3 to 5 minutes. Turn roast, fat side up and transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130⁰F for medium-rare, about 50 minutes. Transfer to platter; let rest while preparing sauce. Pour off all but 2 tablespoons drippings from skillet and heat over medium-high heat. Add shallots to skillet and sauté until soft, about 3 minutes. Add Madeira; boil 1 minute. Add broth and boil until liquid is reduced by about ⅓, stirring occasionally, about 8 minutes. Add any accumulated juices from meat to skillet; boil 1 minute longer. Turn off heat; add frozen butter and swirl skillet until butter is blended into sauce. Season sauce with salt and pepper. Pour into a small bowl and serve with sliced roast. Slice the roast into approximately 16 thin slices. Page 13

14 Antipasto Salad Serves 8 For vinaigrette 3 tablespoons red-wine vinegar 1 small garlic clove, minced 1/2 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon black pepper 6 tablespoons extra-virgin olive oil For salad 2 cups water 3 tablespoons red-wine vinegar 2 tablespoons sugar 1 teaspoon salt 1 medium red onion, halved lengthwise and thinly sliced crosswise 2 hearts of romaine (12 ounces total), torn into bite-size pieces 1 cup loosely packed fresh flat-leaf parsley leaves 1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-thick strips 2 (6-oz) jars marinated artichoke hearts, drained 1 cup assorted brine-cured olives 1 cup drained bottled pepperoncini (5 ounces) 1/2 lb grape tomatoes, halved Make vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until combined. Note: Vinaigrette can be made 1 day ahead and chilled, covered. Make salad: Bring water, vinegar, sugar, and salt to a boil in a 1-quart heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes. Drain and cool. Note: Onion can be pickled 1 day ahead and chilled, covered. Spread romaine on a large platter and scatter with parsley, peppers, artichokes, olives, pepperoncini, tomatoes, and pickled onion. Whisk vinaigrette again and drizzle over salad. Page 14

15 Spanish Green Bean Salad Ingredients : 2 lbs green beans, trim ends and cut into 1-inch pieces 2 ounces red bell peppers, roasted, skinned and diced ¼ cup olive oil (or more) 2 tablespoons balsamic vinegar 2 tablespoons lemon juice ½ small red onion, minced 2 tablespoons fresh parsley, chopped finely 1 teaspoon sugar ¼ - ½ teaspoon salt ¼ teaspoon pepper Shredded lettuce, to serve Directions 1. Cook beans in boiling salted water until crisp -tender. Approximately 3 to 4 minutes. Drain beans and immediately plunge into ice water to stop cooking process. Refrigerate beans until one hour before serving. 2. Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well. Refrigerate at least an hour to blend flavors. 3. One hour before serving remove the beans and dressing from the refrigerator and toss together. 4. Serve over shredded lettuce at room temperature. Page 15

16 Spanish Rice Yield: 8 servings ¼ cup olive oil 2 onions, finely chopped 2 green bell peppers, seeded, ribs removed, and diced 2 ribs celery, finely chopped 3 cloves garlic, minced 1 cup long-grain white rice One 8-ounce can tomato sauce 2 cups water 1 teaspoon salt ¼ teaspoon black pepper 1 teaspoon cumin Preparation: Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and sauté until soft, about 3 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and the water carefully. Season with the salt and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is done, stirring once or twice. Page 16

17 Spanish Lemon Cake 2 eggs 1 cup liquid (Note: take the juice from one lemon and add enough milk to make 1 cup liquid) 1 cup canola oil 1 cup sugar 2 cups self-rising flour Zest of one lemon Powdered sugar Preparation: 1. Combine sugar and eggs. 2. Add lemon zest, then oil. 3. Fold in the flour alternatively with the milk and lemon juice mixture. 4. Bake in a 9 inch round or similar size square cake tin at 350⁰F oven for about 40 minutes or until skewer comes out clean 5. Check after 40 minutes and see if it needs longer. 6. Dust cake with powdered sugar. Page 17

18 Arroz con Leche Rich and delicious, but not too heavy, this soothing dish is a family favorite throughout Spain. 3¾ cups cooked white rice 2½ cups sugar 6 tbsp butter 6 cups milk 2 tsp vanilla extract 5 eggs, beaten 3 tbsp Spanish brandy (Available brandy can be substituted) Dash of salt Preparation: In a large saucepan, heat the milk, rice and butter over medium heat for 5 minutes, taking care not to over boil. In a small bowl, mix the eggs, sugar and salt until smooth. Add the brandy and the egg mixture to rice and mix well until thickened. Transfer the mixture to a baking pan and place pan inside a larger pan containing about 1 inch of water. Bake at 350⁰ F for about 1 hour or until done. Remove pan from the water and allow to cool. Chill at least one hour before serving. Serve with and raisins or other dried fruit. Page 18

19 Spanish Coffee ½ ounce tia maria coffee liqueur ½ ounce rum 6 ounces hot coffee whipped cream cherries Preparation: Pour Tia Maria and rum into a coffee mug. Fill with hot coffee. Top with whipped cream and a cherry. Sit back and relax! Page 19