the_cooking_mom: (Default)
Вчера сделала на ужин. Просто, вкусно, нам понравилось.

This cazuela dish can be cooked red or yellow. At the Spanish table, it might be served as a first course, instead of a soup. It's also good as a side or, add meat, fish, shellfish or poultry and serve it as a main dish.

The yellow version is especially good with the addition of fish (even canned sardines or tuna), clams or mussels. It can be thickened with ground almonds. Again, green peas, peppers and parsley are usually added, but other green vegetables are fine.

The red pimentón potatoes make a great side with grilled or roasted meat. Add mushrooms, bacon or ham to ramp up the flavor. I used a mixture of pimentón--1 teaspoon hot (picante) pimentón, 1 teaspoon smoked pimentón de la Vera, and 1 teaspoon ordinary sweet pimentón.

Use "baking" potatoes, such as russets. They soak up the flavors of the sauce.

2 pounds potatoes, cut in 1-inch dice
4 tablespoons olive oil
1 onion, chopped
6 cloves garlic, not peeled, lightly crushed to split them
1 small green pepper, chopped
1/2 cup water or stock
1 teaspoon salt
Freshly ground black pepper
Bay leaf, thyme or rosemary
Pinch of ground cumin

For the yellow potatoes:
1/2 teaspoon saffron threads, crushed
1/4 cup hot water

For the red potatoes:
1/2 cup chopped tomatoes added to the sofrito of onions and peppers
4 teaspoons pimentón (sweet, hot, or smoked)

If preparing the potatoes in advance, cover them with water until ready to cook. Drain them before adding to the pan.

If preparing the yellow potatoes, place the crushed saffron in a small bowl and add the hot water.

Heat the oil in a cazuela (earthenware casserole) or heavy skillet. Sauté the onion, garlics and green pepper for 5 minutes. Add the potatoes and fry 5 minutes longer. (If preparing the red potatoes, add the tomatoes too.) Add the water or stock, salt and pepper, bay, thyme or rosemary and cumin. (If preparing the yellow potatoes, add the saffron water.)

Bring the liquid to a boil, cover and reduce to a simmer. Cook, stirring frequently, until potatoes are tender, about 20 minutes. Allow to set 10 minutes before serving.

the_cooking_mom: (Default)
Мужу очень понравился, мне, впрочем, тоже.

Makes 8 tapas or 4 to 5 side servings.

4 medium potatoes (1 ¼ pounds)
3 carrots, peeled (6 ounces)
½ cup fresh or frozen shelled peas
1 teaspoon salt
3 tablespoons extra virgin olive oil
2 piquillo peppers chopped (2 tablespoons)
1 hard-boiled egg, chopped
1 spring onion, finely chopped
3 tablespoons chopped pickle
1 teaspoon Dijon mustard
3 tablespoons chopped flat-leaf parsley
½ cup mayonnaise
3 tablespoons white wine vinegar
capers, drained

Cook the potatoes and carrots in boiling water to cover until tender. The carrots will take about 12 minutes; the potatoes a total of 20 minutes. Cook the peas until tender, about 10 minutes. Drain vegetables and chill them.

Peel the potatoes and cut them in ½-inch dice. Cut the carrots lengthwise in quarters, then slice crosswise into small dice. Combine the potatoes, carrots and peas in a bowl. Add the salt, oil, chopped piquillo peppers, egg and onion.

In a small bowl combine the pickle, mustard, parsley, mayonnaise and vinegar. Whisk until smooth. Stir into the potatoes. Let the potatoes stand 2 hours at room temperature or, covered and refrigerated, up to 24 hours. Serve cold or room temperature. Garnish the top with capers.

the_cooking_mom: (Default)
Мне показалось, что возни многовато, но нам двоим хватило на 3 дня, так что может и стоит того, а в целом вкусно:

Make these meatballs with all pork, a combination of pork and beef, or ground chicken thighs. As a tapa, serve them with chunks of bread. Or turn meatballs into a main dish with rice or noodles alongside.

For the meatballs:
¾ pound ground beef
¾ pound ground pork
2 slices stale bread, crusts removed
1 clove garlic, minced
¼ cup finely chopped onion
¼ cup chopped flat-leaf parsley
1 teaspoon salt
¼ teaspoon freshly grated nutmeg
2 eggs, beaten
¼ cup olive oil

Spices for meatball sauce.
For the sauce:
½ cup almonds, blanched and skinned
1 slice bread
3 tablespoons olive oil
10 peppercorns
½ teaspoon saffron threads
1 clove
½ teaspoon salt
2/3 cup white wine
1 cup chicken or meat broth
chopped parsley

Combine the ground beef and pork in a bowl. Soak the bread in water or milk to cover until soft. Squeeze it out and add to the meat with the garlic, onion, parsley, salt, nutmeg and egg. Knead well to make a smooth mixture.

Form into 1-inch balls. Roll them in flour and fry slowly in hot oil until browned on all sides. Remove and drain.

Heat 3 tablespoons of oil in a skillet and fry the almonds, bread and garlic in the oil until golden. Remove.

In a mortar, crush the peppercorns, saffron, clove and salt. In a food processor, grind together the toasted almonds, bread and garlic with the wine to make a smooth paste. Add the spices to this mixture.

Stir the almond mixture into the oil in the skillet and add the stock. Bring to a boil, then add the fried meatballs. Simmer the meatballs, stirring occasionally, for 15 minutes. Add additional liquid as needed.

Serve the meatballs garnished with chopped parsley.

the_cooking_mom: (Default)
Мне было вкусно просто с хлебом, а муж сказал, что ему нужен рис.

Use a whole, cut-up chicken or all legs and thighs for this recipe. You will need 3 or 4 roasted bell peppers. Roast your own or substitute store-bought flame-roasted peppers. Patatas fritas—potatoes fried in olive oil—are the usual accompaniment. But rice or wide noodles would be great to soak up the sauce.

Serves 4-6.

3-4 red bell peppers
2 ½ pounds chicken pieces
Salt and pepper
3 tablespoons olive oil
1 green pepper, cut in 1-inch pieces (не было)
2 onions, finely chopped
3 cloves garlic, chopped
3 ounces serrano ham, cut in thin strips (optional)(не добавляла)
½ teaspoon sweet pimentón (paprika)
Red chile flakes (optional)
4 tomatoes, grated (about 2 cups tomato pulp)
1/3 cup white wine

Roast the peppers on a grill over hot coals, over a gas flame or under the broiler, turning them until charred on all sides. Remove the peppers to a bowl, cover and allow them to cool. Discard stems and seeds and rub off the charred skin. Cut or tear the peeled peppers into strips.

Sprinkle the chicken pieces with salt and pepper and allow to come to room temperature. Heat the oil in a cazuela or deep skillet and brown the chicken pieces on all sides. Remove them as they are browned.

Add the cut-up green pepper, onions, garlic and ham, if using, to the pan and sauté until onion begins to brown, 6 to 8 minutes. Stir in the pimentón and chile flakes, if using. Add the grated tomato pulp and cook on high for 3 minutes. Stir in the wine, ½ teaspoon salt and freshly ground pepper. Return the chicken pieces to the pan. Cover and let the chicken simmer 30 minutes. Turn the chicken pieces, add the reserved red pepper strips and uncover the pan. Cook until chicken is tender, another 20 minutes.

the_cooking_mom: (Default)
Вчера сделала на ужин. Полный восторг! Это самая простая и самая вкусная паэлья, что я делала до сих пор. В скобках мои порции на двоих.

Кулинарный журнал Джейми Оливера. Сентябрь 2013г.

На 8-10 порций:

• 22 куриных крылышка (это 1 кг)(у меня было 14)
• 2 ст.л оливкового масла
• 400г чоризо, нарезать тонкими ломтиками (не использовала)
• 1 небольшая луковица, нарезать мелкими кубиками
• 50г консервированных перцев пикильо, нарезать кубиками (1 1/2 перца)
• 1 ч.л копченой паприки
• 2 ст.л томатного пюре
• 400г риса для паэльи (можно использовать рис для ризотто)(225 гр)
• 120мл белого вина (100 мл)
• 750 мл воды или бульона (375 мл)
• 200г горошка (180-200 гр)
• 3 ст.л мелко рубленной петрушки
• дольки лимона для подачи (лайм)

1. Разогрейте духовку до 180С. Куриные крылья посолите и поперчите со всех сторон. Поставьте сотейник диаметром 30 см на средний огонь, влейте оливковое масло и обжаривайте на нем крылышки порциями до румяной корочки. Отставьте в сторону.
2. В том же сотейнике жарьте чоризо с луком около 4 мин, пока лук не станет мягким. Добавьте перцы пикильо, паприку и томатное пюре. Посолите и тушите, пока томатная масса не начнет закипать.
3. Добавьте рис и хорошо все перемешайте. Готовьте еще 3 мин.
4. Влейте вино, перемешайте и доведите до кипения. Как только рис впитает вино, добавьте 750 мл горячего бульона или воды, вмешайте горошек и половину петрушки. Поверх риса выложите обжаренные крылья, как показано на фото.
5. Снова доведите массу до кипения, уберите в духовку и запекайте 30 мин.
6. Достаньте паэлью из духовки, прикройте неплотно фольгой и дайте минут 10 постоять. Подавайте с дольками лимона, посыпав оставшейся петрушкой.

the_cooking_mom: (Default)
Делала как-то на ужин.

To serve 2:

½ pound wild mushrooms such as níscalos
4 tablespoons extra virgin olive oil
½ cup chopped red bell pepper
½ cup chopped green pepper
½ cup chopped onion
2 cloves garlic, chopped
1 teaspoon pimentón (paprika)
Crushed red pepper (optional)
¾ pound potatoes, cut in pieces
¼ cup white wine
½ cup water or stock
½ teaspoon salt
Sprig of thyme or rosemary (optional)
Chopped parsley to garnish

Use a damp cloth to clean the mushrooms. Cut or tear them into pieces. Heat the oil in a pan and sauté the red and green pepper, onion and garlic until softened. Add the mushrooms and continue to sauté until they lose some of their liquid and begin to brown. Stir in the pimenton and red pepper flakes, if using.

Add the potatoes, wine, water, salt and thyme or rosemary. Cover and simmer until potatoes are very tender, about 30 minutes.

Serve hot, garnished with parsley.

the_cooking_mom: (Default)

2 1/4 cups olive oil plus 1 tablespoon olive oil
1 thinly sliced medium onion
2 peeled medium waxy potatoes, cut into 3/4" pieces
8 large eggs


Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 thinly sliced medium onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes; let cool slightly.
Meanwhile, heat 2 peeled medium waxy potatoes, cut into 3/4" pieces, in 2 cups olive oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble. Reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil; season with salt and let cool slightly.
Using a fork, gently beat 8 large eggs with onion, potatoes, and 1/4 cup reserved cooking oil in a large bowl.
Heat 3 tablespoons reserved cooking oil in a 10" nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.
Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until just set, about 2 minutes longer. Cut into wedges.

the_cooking_mom: (Default)

2 tablespoons finely diced shallots
1 scallion (white part only), thinly sliced
1 1/2 teaspoons aged Spanish sherry vinegar
1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
3 ounces lowfat soft goat cheese
Olive oil cooking spray
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme


Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

Per serving (2 peppers): 30 calories, 1.3 g fat, (0.6 g saturated), 3.2 g carbohydrates, 0.9 g fiber, 2 g protein

the_cooking_mom: (Default)
Вчера сделала с камбалой. Вкусно. Соус очень вкусный.

Serves 4 as a starter or 2 as a main dish.

1 whole bonito, about 2 pounds
½ teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
½ cup white wine
2 tablespoons white wine vinegar
2 cloves garlic, slivered
1 bay leaf
1 tablespoon chopped parsley
Sprigs of thyme
Fennel flowers (optional)
½ cup water
1 cup pitted Manzanilla olives, sliced
Flour, for dredging
Olive oil, for frying

Cut off and discard head and guts. Cut the flesh into four fillets, leaving the skin on. (Besides the center spine, the bonito has a row of bones running down the middle of each half.)

Place the fillets in a single layer in a non-reactive bowl (glass or earthenware). Sprinkle with salt and pepper. Add the oil, wine, vinegar, garlic, bay leaf, parsley, thyme and fennel, if using. Cover and refrigerate for 1 to 2 hours.

Remove the fillets from the marinade. Place the marinade in a small saucepan with the water. Bring to a boil, then simmer until reduced by half, about 10 minutes. Strain the liquid and discard the garlic and herbs. Return the liquid to the pan and add the olives. Simmer gently.

Dredge the bonito fillets in flour and fry in hot oil until golden on both sides. Serve hot or cold with the olive sauce.

the_cooking_mom: (Default)
Очень вкусно! И с Альборинье замечательно сочитается.


12 1/3-inch-thick baguette slices, cut on diagonal into 3- to 4-inch lengths
Extra-virgin olive oil
1 garlic clove, peeled, halved
1 1/2 3.75-ounce cans skinless boneless sardines (preferably wild-caught) packed in olive oil, drained well
Sriracha sauce or other hot chili sauce (optional)
Fresh lemon juice plus lemon wedges for garnish
Very thin onion slices
1 1/2 tablespoons (about) drained capers
12 thick strips piquillo peppers or roasted red peppers from jar, drained


Preheat broiler. Brush both sides of each bread slice lightly with olive oil. Arrange bread slices on small baking sheet. Broil until beginning to color, about 1 minute per side. Rub 1 side of each bread slice with cut side of garlic and cool.
Place bread slices, garlic side up, on serving platter. Divide sardines among bread slices. Spread out sardines in thin layer. Sprinkle a few drops of sriracha sauce over each, if desired, then a few drops of lemon juice. Top each tartine with onion slices, several capers, then strip of drained piquillo pepper. Garnish platter with lemon wedges and serve.
What to Drink:
With the tartines, pour a refreshing Albariño, a white wine from Spain. We like the Carballal 2008 "Sete Cepas" from Rías Baixas ($15). The wine's mineral notes are balanced beautifully by stone-fruit flavors.

Per serving: 126.2 kcal calories, 47.9 % calories from fat, 6.7 g fat, 0.9 g saturated fat, 18.8 mg cholesterol, 10.9 g carbohydrates, 0.6 g dietary fiber, 0.9 g total sugars , 10.3 g net carbohydrates, 5.2 protein

the_cooking_mom: (Default)
Serves 6 as a starter or side; 3 as a supper dish.

3 cups shelled peas (about 1 pound)
3 tablespoons olive oil
½ cup finely chopped spring onion or scallions
1 clove garlic (optional)
3 ounces chopped serrano ham (about ½ cup)
1 tablespoon dry Sherry or white wine (optional)
Salt and freshly ground black pepper
Eggs (optional), hard-cooked and chopped or poached

Heat the oil in a medium skillet and add the onions and garlic, if using. Sauté very gently until onion is almost melted, about 6 minutes. Add the ham and sauté 2 minutes. Add the Sherry, if using, and cook until liquid has evaporated and ham is sizzling in the oil again.

Add the peas to the skillet. Sauté, stirring, until peas are cooked, about 5 minutes for fresh or frozen peas. Season with salt to taste and pepper.

Serve hot or room temperature. Garnish, if desired, with chopped hard-cooked egg. Or, top each serving with a poached egg.

Cool way to poach eggs. Line a small bowl with plastic wrap. Add a little olive oil. Break an egg into the bowl. Sprinkle with salt and pepper. Twist the plastic to close tightly and tie. Submerge the egg packets in boiling water. Reduce heat to a simmer. Poach eggs 3 to 4 minutes. Remove the packets. Untie the plastic and carefully roll the eggs onto the plate of peas and ham.

the_cooking_mom: (Default)
Готовить просто, смотрится очень нарядно и вкусно. На праздничный стол буду повторять.


1 large head cauliflower (2 1/2 pounds), cored and cut into 1-inch florets
1/3 cup chopped red onion
1/3 cup extra-virgin olive oil
1 cup grape or cherry tomatoes, cut into 1/4-inch dice
1/4 pound thinly sliced serrano ham, cut into 1/4-inch pieces
1 1/2 tablespoons fresh lemon juice
1/4 cup finely chopped fresh flat-leaf parsley


Cook cauliflower in a large pot of boiling salted water until just tender, 4 to 6 minutes. Drain well in a colander, then transfer to a large bowl.
While cauliflower boils, cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 2 minutes. Add tomatoes and ham and cook, stirring frequently, until just heated through, about 2 minutes. Remove from heat and stir in lemon juice and parsley.
Pour tomato mixture over cauliflower and toss to coat, then season with salt and pepper. Serve warm or at room temperature.

Cooks' note:
Cauliflower can be cut into florets and onion, tomatoes, and ham can be cut 1 day ahead and chilled separately in sealed plastic bags.



May. 10th, 2016 01:00 pm
the_cooking_mom: (Default)
Сделала сегодня себе 1/3 порции на обед. Получилось две тарелки. Одной было мало, а двумя объяелась. В целом очень вкусно, просто, быстро, буду повторять. Забыла про сок лимона, в другой раз добавлю и лук не добавляла.

I crushed 3 cloves of garlic in a wooden bowl using a wooden pestle. I soaked stale country bread (6-8 ounces) in water until softened, then squeezed it out and mashed it up with the garlic. I stirred in about ½ cup extra virgin olive oil, creating a thick paste.

I chopped the peeled tomatoes (about 2 pounds) and mashed them into the garlic-bread-olive oil paste in the bowl. If you don’t have tomatoes that are easily peeled, you could grate the tomatoes into the bowl, discarding the skins.

I added about 1 teaspoon of salt and 3 tablespoons of fresh lemon juice, ¼ cup each of finely diced cucumber, green pepper and onions and 1 cup very cold water.

Thick, chunky country gazpacho, ready to serve. No fridge or blender required. The perfect meal on a hot August day in Andalusia.

the_cooking_mom: (Default)
Очень вкусный суп! Я брала только филе и овощной бульон.

Serves 4.

1 monkfish, 3 to 4 pounds
8 cups water
Bay leaf, oregano, thyme, parsley and celery
Salt and pepper
1 onion, cut in half
4 tablespoons olive oil
1/3 cup almonds, blanched and skinned
3 cloves garlic
2-3 slices bread, crusts removed
1 sprig parsley
Pinch of saffron, crushed
¼ cup dry Sherry or white wine
2 tomatoes, peeled and chopped
2 teaspoons salt

Have the angler fish cleaned and the head separated. Remove the back bone, leaving two fillets. Cut them into bite-size pieces. Cover and refrigerate.

Put the water to boil in a pot with the herbs, half of the onion and salt and pepper. Add the head, bones and any trimmings from the fish and bring again to a boil, skimming off froth that rises. Cook for 30 minutes. Strain the stock and reserve it. Pick any flesh off the head and bones and discard head and bones.

Heat the oil in a soup pot or heat-proof casserole and in it fry the almonds, peeled garlic, sliced bread and sprig of parsley, just until almonds, garlic and bread are toasted. With a skimmer, remove them to mortar, blender or mini food processor.

Chop the remaining half onion. Sauté the onion in the remaining oil. Add the tomatoes and fry for 15 minutes. (This sofrito can be used as is or puréed in a blender or passed through a sieve.)

In the mortar or blender, grind the toasted almonds, etc., with the saffron, and salt, adding the Sherry or wine to make a smooth paste. Stir this into the tomato mixture, add 6 cups of the reserved stock. Bring to a boil and simmer for 15 minutes. Add the pieces of monkfish and simmer another 10 minutes until fish is cooked.

the_cooking_mom: (Default)
Как и ожидалось очень и очень вкусно!

Время подготовки: 30-40 минут на запекание перцев + 10 мин.
Время приготовления: 15-20 мин.
Количество порций: 3-4


· 700-800 гр филе трески
· 1 ст.л. муки
· 1 большая луковица
· 6 болгарских перцев
· 4 больших томата
· 2-3 зубчика чеснока
· 150 мл белого сухого вина
· ½-1 ч.л. молотой паприки
· цедра 1 лимона, нарезанная полосками (в дальнейшем мы их удалим из приготовленной рыбы)
· мелко порубленная петрушка для сервировки
· соль и перец по вкусу
· оливковое масло для жарки


1. Предварительно запеките перцы в разогретой духовке при 200 градусах, пока они не станут мягкими. Затем положите перцы в полиэтиленовый пакет, чтобы чуть позже с легкостью можно было снять кожицу.
2. Разогрейте духовку перед приготовлением до 200 градусов.
3. Ломтики трески присыпьте слегка мукой, солью и перцем с одной стороны. Разогрейте растительное масло в сковороде (можно сразу использовать сотейник, в котором можно и запекать) и жарьте на медленном огне рыбу «мучной» стороной вниз около двух минут. Затем выложите ее на тарелку и отставьте на некоторое время в сторону.
4. Вытрите насухо сковороду, где жарилась рыба, и снова поставьте на огонь.
5. Мелко порубленный лук потомите на среднем огне, пока он не станет мягким и прозрачным, но не золотистым.
6. Томаты ошпарьте кипятком и освободите от кожицы, мелко порубите их. Чеснок также мелко измельчите.
7. К луку добавьте чеснок, томаты, вино, паприку, соль и перец. Уменьшите немного огонь и томите еще минут пять, время от времени помешивая.
8. Запеченные и очищенные перцы порежьте тонкими ломтиками. Добавьте перцы и цедру лимона полосками к томатам и луку. Доведите до кипения.
9. Полученную овощную смесь переложите в форму для запекания, сверху выложите рыбу обжаренной стороной вверх. Приправьте солью и перцем. Запекайте рыбу с овощами в разогретой духовке около 15 минут или пока рыба не будет готова. Если треска с легкостью распадается, то она готова.
10. Как только треска по-баскски будет готово, удалите из овощного соте полоски лимона. Если же этого не сделать, блюдо будет слегка горчить.
11. Подавайте рыбу желательно незамедлительно, предварительно украсив ее мелко нарезанной петрушкой. А мужчинам можно дополнительно отварить рис.

the_cooking_mom: (Default)
3 to 4 zucchini
1/3 cup fresh breadcrumbs
3 eggs
3 ounces white (feta) cheese, mashed
5 ounces grated kasher cheese or gruyere (or Manchego)
4 tablespoons of olive oil
A bunch of dill, finely chopped
Salt and pepper

Grate the zucchini. Salt it lightly and let it stand 30 minutes in a colander. Press the zucchini with your hand to squeeze out as much of the juices as you can.

Preheat oven to 350ºF.

In a mixing bowl, combine the breadcrumbs, eggs, feta cheese and grated cheese. Add the oil, grated zucchini, chopped dill, salt (may not be necessary with salty feta) and pepper. Mix well.

Pour the mixture into an oiled baking dish (rectangular or oval), sprinkle the top with more grated cheese and bake for 45 minutes to 1 hour, until lightly colored. Serve hot or room temperature.

the_cooking_mom: (Default)
Makes 12 tapas or 4 main dishes.

120 ml / 4 fl oz / olive oil
1 kg / 2 ¼ lb potatoes, peeled and thinly sliced
2 tablespoons chopped onion (optional)
6 eggs
1 teaspoon salt

Heat the oil in a no-stick or well-seasoned frying pan (24-26 cm / 9-10 in). Add the sliced potatoes and turn them in the oil. Let them cook slowly in the oil, without browning, turning frequently. If using onions, add them when the potatoes are partially cooked. The potatoes will take 20 to 30 minutes to cook.

Beat the eggs in a bowl with the salt. Place a plate over the potatoes and drain off excess oil into a small heatproof bowl. Add the potatoes to the beaten eggs and combine well.

Add a little of the reserved oil to the frying pan and pour in the potato-egg mixture. Cook on a medium heat until set, without letting the tortilla get too brown on the bottom, about 5 minutes. Shake the pan to keep the tortilla from sticking.

Place a flat lid or plate over the pan, hold it tightly, and reverse the tortilla onto the plate. Add a little more oil to the pan, if necessary, and slide the tortilla back in to cook on the reverse side, about 3 minutes more. Slide out onto a serving plate.

Cut into squares for tapas or slice in wedges as a main dish. Serve hot or cold.

the_cooking_mom: (Default)
Вкусные, можно повторять и так и на праздничный стол.

These meatballs are quickly fried. A light flouring prevents the meatballs from splattering when frying. However, if you are preparing them for a crowd, try baking them, unfloured, in a hot oven (450º for about 12 minutes).

Makes 60 bite-sized meatballs.

2 pounds ground pork
2 ½ teaspoons minced garlic
½ cup minced onion
½ cup chopped flat-leaf parsley
2 teaspoons salt
¼ teaspoon cayenne or hot pimentón
1 teaspoon sweet pimentón de la Vera (smoked paprika)
1 teaspoon sweet pimentón (paprika)
½ teaspoon cumin
¼ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon black pepper
grating of fresh nutmeg
1 tablespoon vinegar
flour for dredging, about ¼ cup
olive oil for frying, about ½ cup
10 piquillo peppers (from a 7.6-ounce jar), drained and patted dry

Place the pork in a bowl. Add the garlic, onion, and parsley.

In a small bowl combine the salt, cayenne, pimentón de la Vera, sweet pimentón, cumin, thyme, oregano, pepper, and nutmeg. Add the vinegar and stir to make a smooth paste. Dribble the spice mixture into the meat. Knead the meat with the hands to distribute the seasonings evenly.

Allow the meat to stand at room temperature for 1 hour or, covered and refrigerated, for up to 24 hours.

Form the mixture into 1-inch balls. Dredge the meatballs in flour, patting off excess.

Heat oil to cover the bottom of a large, heavy skillet. Fry the meatballs in two or three batches, turning to brown them on all sides, until browned and cooked through, about 5 minutes. Remove meatballs to drain on paper towels.

Cut each piquillo pepper into 6 strips. Fold a strip into thirds, spear it with a toothpick, and skewer a meatball. Place on a serving platter.

Serve meatballs hot or room temperature. If desired, meatballs can be prepared in advance and reheated in the oven.

the_cooking_mom: (Default)
Spanish style, this dish is accompanied by patatas fritas, fries. However, the ribs are also good with rice or cous cous alongside for soaking up the sauce.

Serves 4

2 ½ pounds lamb riblets (2-3 racks of ribs)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 peeled cloves of garlic + 6 unpeeled cloves garlic
1 slice bread, crusts removed
1 sprig parsley + more for garnish
½ tablespoon pimentón (paprika, not smoked)
1 tomato, peeled and quartered
1 teaspoon oregano
¼ teaspoon ground cumin
¼ cup wine vinegar
1 cup water

Cut the racks into segments of 2 or 3 ribs. Sprinkle with salt and pepper and allow to rest at room temperature for 30 minutes.

Heat the oil in a deep skillet. Fry the 2 peeled garlic cloves, the bread and sprig of parsley. Remove when garlic and bread are golden.

In the same oil, brown the lamb riblets. With the side of a knife, crush the unpeeled garlics. Add them to the pan with the ribs.

In a blender or food processor, combine the fried garlic, fried bread, fried parsley, pimentón, tomato, oregano, cumin and vinegar. Process to make a smooth paste.

Add the paste to the ribs with the water and ½ teaspoon salt. Cover and simmer until the ribs are fork-tender, 30 to 40 minutes. Serve hot garnished with chopped parsley.

the_cooking_mom: (Default)
Serves 4.

40 medium-size raw, peeled shrimp, about 8 ounces
8 tablespoons olive oil
4 cloves garlic, sliced crosswise
4 slices dried chili pepper
2 tablespoons dry Sherry (optional)
Chopped parsley
Pinch of coarse salt
Bread for serving

If making individual servings, place 2 tablespoons of oil in each of 4 cazuelitas or small pans. Divide the garlic, chili and shrimp between them.

Otherwise, place the oil in a skillet with the sliced garlic and chili. Heat until the garlic begins to turn golden. Add the shrimp in a single layer. Cook them, stirring, until they turn pink, 30 to 40 seconds. Add the Sherry, if using, and cook 1 minute.

Remove the pan from the heat. Sprinkle with parsley and salt. Spoon the shrimp, garlic and juices into 4 individual ramekins or plates. Serve with bread.


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