Gallina A La Sevillana

Chicken Fricassee, Seville Style (adapted from the Art of Spanish Cooking)


Dust 3# chicken parts with a mixture of 2 tbsp flour, 1 tsp salt, and ground pepper.  Brown in 1/4 cup olive oil and remove  to a plate.  Pour off all of the oil except 2 tbsp.  Add one chopped onion, 2 diced roasted red peppers, and 2 garlic cloves, minced.  Saute until soft.  Add 1 cup canned tomatoes, 1 tbsp brandy (I only had tequila in the house, so I used it), 1/3 cup white wine and 1 cup chicken broth.  Salt to taste.  Simmer 10 minutes, then puree.  Add chicken back to puree with 6 chopped green olives.  Simmer uncovered for 15 minutes.  My chicken thighs were not done at this point, so I covered it and simmered another 20 minutes.  This sauce was really good.  We served this with mashed potatoes, made by Jack.  Boil 4 small russet potatoes with 2 thinly sliced leeks, white part only, for 10 minutes.  In the meantime, thinly slice 4 garlic cloves lengthwise and cook slowly in 4 tbsp olive oil until golden.  Remove.  Pour olive oil into drained potatoes and leeks and mash.  Garnish with fried garlic chips.

Chicken breast in spanish paprika sauce

My pictures won't upload tonight for some reason.  Maybe it's the weather.  Tonight Sam made a salad with a manchego dressing.  It was really good.  The chicken recipe came from http://espanedia.eu/site/spanish-recipes/72-chicken-breast-in-spanish-paprika-sauce-recipe.html   If I make it again I will reduce the amount of paprika I add to the sauce.  It was very smoky.  Served with patatas brava (oven roasted potatoes) and green beans sauted with red peppers.

The plan for June

We are having a lot of fun in Spain.  I think we have gone over a month.  The first 2 weeks of June will be open.  Sanford's parents are coming to visit, so we are planning to make some of our favorites so far for them.  Then we will do Iranian food for the last 2 weeks in June.  And of course in July, we will celebrate the tour by cooking French food.

Fideos

Simmer 4 cups chicken broth and 4 sprigs of thyme.  In a seperate pan, saute 8 oz vermicelli in 3 tbsp olive oil for 3 minutes, stirring constantly.  Remove from pan.  Saute 1 chopped onion, 1 chopped green pepper, 2 garlic cloves, minced, and 1/2 cup diced chorizo.  Saute until vegetables are tender.  Add 2 cups chopped tomatoes, 1/2 tsp sugar, 1/2 tsp sweet paprika and 1/8 tsp salt.    Cook for a minute.  Add 1/2 cup white or rose wine and 1 cup of the broth.  Bring to a boil, simmer until liquid reduced by 1/2.  Drop in 1 cup of shrimp.  Remove when cooked.  Turn off heat.  Add 1/3 cup heavy cream.  Add noodles and 1 1/2 cups of the broth.  Bring to a boil.  Cover and cook 3 minutes.  Add the rest of broth.  Cover and cook 3 minutes.  Uncover and cook 2 minutes.  Garnish with chopped parsley and top with shrimp.

Basque Seafood Stew

Recipe can be found at:  http://fishcooking.about.com/od/soupsstewsstocks/r/basque_soup.htm

Chorizo Tortilla, Chickpea Stew

Chorizo Tortilla:  Peel and slice 3 yukon gold potatoes and half of an onion 1/8 inch thick.  Cook in 2 tbsp olive oil on low-med heat until potatoes are fork tender.  While potatoes are cooking, cook 2 sliced garlic cloves, 1/2 cup thinly sliced yellow and green peppers, diced dried chorizo in 1 tbsp olive oil.  Cook 10 minutes.  Drain off oil.  Beat 3 eggs.  Add cooked potatoes and let sit 10 min.  Add chorizo mixture.  Cook over med low heat, pressing down often.  Flip and cook until done.   Let rest 5 minutes.  Yum.

Soak 2 cup chickpeas overnight.  Cook chickpeas in water until tender.  I put it in the crockpot before work, so they are ready to use when I get home.  Saute one diced onion, 5 cloves garlic, minced, and 1/2 tsp rosemary in 4 tbsp olive oil.   Add fresh chorizo and cook until sausage is done.  Add one large can tomatoes and simmer 5 minutes.  Add chickpeas and one cup of chickpea cooking liquid.  Bring to a simmer.  Add spinach and let cook 10 minutes.

Rabo de Toro

The boys have never had a problem with eating oxtails, this might have changed things a bit.

Snacks while we wait.  Finally, tomatoes!

Potatoes roasted with olive oil.

From Menu del Dia:  Heat 1/4 cup olive oil med low.  Add 4 pounds oxtails and coat with oil.  Add 2 chopped onions, 1 head garlic (separated into cloves, but with skins left on), 2 chopped tomatoes, 2 chopped dried red peppers (next time I will use more) and a pinch of salt and pepper.  Stir well.  Cook about 20 minutes (until it is starting to color), then add 3 med sliced and peeled carrots, 3/4 tsp dried thyme and 1 1/2 cup red wine. Raise the heat and let bubble gently 15 minutes.  Add enough boiling water to cover the meat, lower heat to simmer and cooking 90 minutes, stirring occassionally.  Remove lid and cook another 90 minutes or until meat is falling off bone.  At this point there was a lot of fat on top (see pic below), so we put it in the fridge for 30 minutes, then skimmed the fat off.  We then took the meat out and reduced the sauce to about 1/3 cup.  Season with salt and pepper.  Turn off heat and stir in 1 tbsp butter.  Pour over meat.  Add chopped parsley.

Marmitako

Saute one thinly sliced onion in olive oil about 4 minutes.  Add 4 peeled plum tomatoes and 3 garlic cloves.  Simmer 10 minutes.  Add 1/4 cup drained capers.  Peel and slice 4 potatoes 1/2 thick.  Place in bottom of casserole.  Pour the tomato mixture on top.  Add 2 cups stock.  Cook at 400 degrees for 20 minutes.  Add 1 pound tuna and cook 7 more minutes.  Season with salt and pepper.  Thanks, Enrique!

Pollo a la Jardinera

Adapted from The Art of Spanish Cooking:  Sprinkle 8 pieces of chicken with 1/4 cup flour and 1 tsp salt.  Brown quickly in 1/4 cup olive oil and 2 tbsp butter. Remove to casserole.  Add one minced onion and 2 minced garlic cloves and cook  until soft over low heat.  Add tsp tomato paste and 1/2 cup sherry.  Cook 5 minutes.  Add 3 cup chicken stock and cook until very soft.  Puree and thicken with 1/2 tsp cornstarch.  Cook until shiny and smooth.  Pour over chicken in casserole.  Steam 1 head of cauliflower 5 minutes and add to casserole.  Add 1/2 pound frozen peas.  Cook at 350 degrees for 30 minutes, or until chicken is done.

Paella Mixta (tourist paella)

Lightly toast 6 threads of saffron in a dry skillet for 10 sec (not shown).  Remove.  Pour 1/4 cup olive oil in pan over hot grill.  Add 1/2 small chicken (or rabbit) and cut up fresh chorizo and smoke chorizo.  Cook 15 min, or until lightly browned.  Remove from pan.

Mise en place

Remove from pan

Add 1 diced onion, 1/2 diced red bell pepper, 1/2 diced green bell pepper, 1/4 pound green beans.  Cook 10 minutes.

Add 2 cloves minced garlic.

Have more Spanish rose cooling

Add 2 chopped tomatoes, seeded, 1/2 tsp sweet paprika, and toasted saffron.  Stir well.  Cook 5 minutes.

Add 1/4 cup peas and 8 clams

and 12 medium shrimp.  Cook 5 minutes and remove 1/2 the shrimp and clams.  Add chicken and sausage back into pan.

Add 2 1/2 cups rice, preferably Bomba, we used Arborio.  Stir.

Spread it evenly in pan.

Gently add 4 1/4 cups combination chicken and lobster stock, heated.  Add salt to taste.

Replace removed shrimp and clams. 

Cook 15-20 minutes uncovered.  Then  remove  from heat and cover with a newspaper for 10 minutes.

It was really good.  (Enrique:  we had to try it, but we are looking forward to having it with your family soon!)

Albondigas

Adapted fromSeasonal Spanish Food:  Combine 1 pound ground pork and 1 pound ground beef with 2 cloves mixed garlic,  3 beaten eggs, 1/3 dry white wine, salt, pepper, tsp chopped parsley.  Combine and form into golf ball size meatballs.  Let sit for a while in the fridge.  Break up blue cheese and form little pockets in each meatball and pinch closed.  Roll each meatball in flour.  Heat enough olive oil in a pan to come up to the side of a meatball.  Cook the meatballs in batches.  Then in another pan, heat 2 tbsp olive oil.  Add 1 chopped onion and cook until soft.  Add 1 tsp flour and cook for one minute.  Add 2 1/2 cups chicken stock and simmer 10 minutes.  Puree sauce and add meatballs.  Simmer one minute.  Serve sprinkled with chopped parsley and toasted almond slivers.  (When I make this again, I think I will use 2 onions.  It was quite tasty)

Cinco de Mayo.  Some friends, all ex Sycamore employees, came over for some snacks and tequila.  We had tortilla Espanola, olives, chorizo, aioli, bread, and tequila.  We drank some delish pink wine, and tequila.  I fried some baby artichokes, and steamed some clams.  For the artichokes you pull off the outer, tough, leaves; cut off the tops and stems and then in half; cut out the choke(s), and drop them into some water that has a lemon squeezed into it (to keep them from turning brown).  Drain them and toss in a little flour, fry in olive oil.  I forgot to grate cheese on them (Spanish version of Parmesan?...Manchego is a bit soft but could be tasty).  They were awesome dipped in the aioli.  Clams were steamed in white wine, tomato, garlic and onion which were sauteed in olive oil before adding the other ingredients...and saffron.  Super easy and tasty, though I think I would always prefer mussels which are cheaper, and I think have more substance and flavor.

I could eat this way for ever, so close to our regular diet with lots of garlic and olive oil.  Ethiopia was tough.  We never came close to mastering injera (squishy pancake-like bread that is eaten with most meals).  Korea was also tough.  Jack and Sam tasted kimchi again and again but never actually liked it.  The kimchi and all of the other fermented stuff, did a number on my insides, and I didn't want to suffer through becoming acclimated.

Today is mother's day and Jill wants paella.  Wish us luck.

Pork chops Aragonese Style and Patatas Panaderas.

This was really good.  Chuletas de cerdo a la aragonesa (from the Art of Spanish Cooking).  Mash 1 small garlic clove with 1 tsp paprika, a pinch of powdered cloves and 1/4 cup olive oil.   Marinate pork chops in this for a few hours or overnight.  Mix 2 tbsp flour with 1 tsp salt.  Lift pork chops out of marinade and coat in flour mixture.  Heat marinade oil and brown the pork chops quickly.  Remove from pan.  Add 1 chopped onion and cook until soft.  Add 1 tomato, peeled and chopped).  Cook until it's a mush.  Add 1/2 tomato sauce, 2 tbsp vinegar, 1 cup chicken stock and pinch of saffron.  Replace chops in sauce and simmer uncovered about 25 minutes.

Patatas Panaderas:  (from Spain and the World Table)  These were great.  Preheat oven to 475.  Peel and slice 1/8 thick:  2 pounds yukon gold potatoes.  Mix with 2 tbsp olive oil, 1 tbsp minced garlic, 1 tbsp salt, and 1/1/2 tsp freshly ground pepper.  Put in 11x7 pan.  Cover with foil and cook until fork tender.  Uncover and roast until golden 3-5 min (it took longer for us and they never got very golden).  Drizzles with 2 tsp olive oil and sprinkle with 2 tbsp chopped parsley and 2 tbsp sliced chives.

Jack turns 10

Every year Jack wants italian or sushi for his birthday.  This year:  burger and fries.  I'm not too surprised. 

Tres Leches, Prendes-Style Asturian bean stew, Fresh chorizo

Sam made Tres Leches cake.  I didn't take a picture of the final product, but it was great.  The recipe came from http://allrecipes.com//Recipe/tres-leches-milk-cake/Detail.aspx

Prendes-Style Asturian bean stew (adapted from Spain and the world table):  Soak 2 pound white beans overnight.  Drain.  Roast 8 pork ribs in the oven until well browned.  Simmer the ribs in 3 cups chicken stock until tender.  Meanwhile, combine 8 oz pancetta or bacon (that has been soaked in water for several hours and drained) with 1/2 cup olive oil and cook over med high heat for 10 min, or until some fat has been rendered.  Add beans and 14 oz chorizo and 1 pound morcilla (the only blood sausage we could find is local tongue blood sausage, I'm not sure this translates) and 10 cups of water.  Slowly bring to a boil over med high heat.  Skim foam.  Reduce heat and simmer, partially covered for about 2 hours.  Add liquid as needed to keep water one inch over beans.  Heat 1/4 cup olive oil in another pan and add 1 1/3 cups chopped onions.  Cook until tender, 5 min, and add 1 1/2 tsp sweet paprika.  Cook another five minutes.  Stir into beans along with 1/4 tsp saffron threads diluted in 1 tbsp water.  Stir and cover tightly, off the heat for one hour.  Taste and salt as desired.  Turn heat back on and bring beans back to simmer, adding more liquid if necessary.  Do not boil, but cook until beans are creamy, 1/2-1 hour.  Remove meats and slice and serve over beans.

Fresh chorizo:  My sausage skills are getting better, but they are still not pretty!  Chop 5 pounds pork shoulder into 1 inch dice.  Combine with 3 tbsp salt, 2 tbsp smoked paprika, 2 tbsp ancho chili powder, 1 1/2 tsp cayenne, and 2 tbsp minced garlic.  Chill overnight.  Then grind and stuff.

Field trip in St. Charles Mo, then lunch  at Barcelona in Clayton.  Had a lovely table outside, but obnoxious people sitting very close dropping the f-bomb every 30 seconds.  Much better and quieter inside. 

Caldo Gallego

Caldo Gallego (from Mario Batali):  Soak one cup white beans overnight.  Cook 1/2 pound pancetta (I only had 1/4 pound) until most of the fat is rendered.  Add white beans and water to cover beans by 2 inches.  Bring to a boil, skim off foam.  Simmer for 45 min to an hour.  Add 1 large diced onion, 2 peeled and diced baking potatoes., and 2 turnips peeled and diced.  Cook 20 minutes.  Add 1/2 pound diced spanish chorizo with casing removed  and 1 pound of turnip greens coarsely chopped.  Cook another 10 minutes.  Salt and pepper to taste.