21 Sweet & Savory Recipes

{september 7th 2012: recipes from the menu}

07.09.2012

{september 7th 2012: recipes from the menu}

This recipe book was originally written in Spanish to be included in USB drives we have out as favors for our wedding.

Everything is written by me; the recipes are all mine or my mom’s unless I specify so.

I haven’t been paid or otherwise compensated to write this, all specific brands/ products mentioned are simply the ones I like. The photographs are all taken by me.

Please do not use or reproduce them without giving proper credit and/or asking for permission. Š Ainhoa Vega Bayo, 2012

thank you so much for coming

we hope you like the recipes and that you’ll be able to enjoy them at home...

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Appetizers

BEET gazpacho GILDAS Cod PATE

tomato and tuna dip

BABAGANOUSH

ceviche

HUMMUS

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COUS COUS

to whet your appetite...

gildas Ingredients ✴ ✴ ✴ ✴

Small green chilis, without the stem Anchovies Green pitted olives Wooden skewers

Directions Stick one green chili, the anchovy (folded), an olive and another chili per skewer. Arrange them in a platter, they make great party food.

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It’s an ideal dish to serve as an appetizer; it’s easy to prepare The key to this appetizer is to buy good quality ingredients, are especially important.

You can use small toothpicks instead of long skewers, but skewers.

There are different versions of this appetizer, but this one Bilbao.

and everyone likes it. the small green chilis it looks fancier with is the classic one in

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COD Pate Ingredients

Directions

FOR THE PATE ✴ 5.3 oz olive oil ✴ 0.35 oz (10 g) laminated garlic ✴ 1 cayenne pepper ✴ 1lb 2 oz (0.5 Kg) scallions cut into thin julienne ✴ 1lb 2 oz (0.5 Kg) unsalted crumbled cod ✴ 2 cups (0.5 L) heavy cream ✴ 3 sheets (approx 0.25 oz or 7 g) of gelatin (hydrated and strained)

Pâté: in a small pot over low heat, heat

FOR THE PARSLEY OIL ✴ 0.5 oz (15 g) parsley leaves ✴ 6.3 oz (180 g) olive oil

minutes, then incorporate the hydrated

OTHER ✴ Bread

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pepper. When the garlic starts to have a golden color, but not yet brown, add the scallions. Cook it over very low heat, so that the scallions don’t brown, for about 30 minutes. On higher heat, add the cod (which should be strained and cut into not-too-small pieces) and cook it for approximately five minutes. Add the heavy cream and boil for about five and strained gelatin sheets. Purée the mixture, transfer to a tupperware and let it sit in the fridge for the night.

Parsley oil: Purée the parsley leaves and

Comments ✴

the olive oil with the laminated garlic and

Recipe by Martín Berasategui.

Ideally, you’d weight the cod unstalted and strained, and you’d use the same quantity (in weight) of scallions and heavy cream, and the proportional amount of garlic, olive oil and cayenne pepper.

Calculate approximately a sheet of gelatin for each 2.5 oz or 70 g of cod.

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oil. Strain and store in a bib, since it’s easier to serve that way Presentation of the dish: Serve the pâte over toasted slices of bread with a drizzle of parsley oil.

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HUMMUS Ingredients ✴

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14oz (400g) approx. can chickpeas, drained and rinsed 2 Tbsp Tahini (asian sesame oil) 2-3 Tbsp extra virgin olive oil, and a bit more to decorate before serving Freshly squeezed lemon juice (from 1 lemon) Sea salt (to taste) Black pepper (to taste) 1 tsp Cumin (or to taste) Spanish paprika (pimentón) as garnish

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Directions In a blender, pureé all ingredients except for the Spanish paprika. Serve in a bowl with pita bread or chips, and garnish with a drizzle of olive oil and Spanish paprika.

BABAGANOUSH Ingredients ✴ ✴ ✴ ✴ ✴

3 eggplants 1 garlic 1.75 oz (50 g) olive oil Salt Pita bread, to eat as a dip

Directions Preheat oven to 350ºF (180ºC). Clean the eggplants and poke a few holes in them with a knife. Wrap the garlic with aluminum foil.

Bake the eggplants and the wrapped garlic for approximately 45 minutes or until the eggplants are cooked.

Peel the eggplants (be careful not to burn yourself!) and pureé them after draining them (keep the water they have), together with the peeled garlic, olive oil and salt, until an homogenous mix forms. If the mixture is too thick add a bit of the water from the eggplants.

Serve with pita bread, cut into triangles, or pita chips if you prefer.

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beet gazpacho Ingredients ✴ ✴ ✴

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4.45 lb (2.2 kg) tomatoes 6 oz (175 g) green pepper 10.5 oz (300 g) beet, boil it and weigh it afterwards 11 oz (310 g) olive oil (the best quality you can afford) 0.5 oz (15 g) Jerez vinegar 0.5 oz (15 g) garlic 0.7 oz (20 g) salt 14 oz (400 g) water or ice

Presentation of the dish: Pour the gazpacho onto glass bottles and serve in small glasses.

Notes ✴

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Directions Boil the beets. Peel and save.

Cut the tomatoes into big chunks, together with the boiled beets and the green peppers. Place those three ingredients in a big bowl with the slightly mashed garlic, olive oil, vinegar and salt. Let it macerate overnight in the fridge.

Pureé in a blender for several minutes, until it emulsifies and everything is completely pureéd. Add the ice or water and continue blending for a while. Strain and keep in the fridge until you’re ready to serve it.

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Recipe inspired by the beet gazpacho served at the restaurant Ur-Gatza in Bilbao.

If you’re going to use already boiled beet you’ll probably need less; weigh it once it’s boiled.

We like to use extra virgin olive oil from Andalucía.

It’s also very important to use a good quality Jerez vinegar, found in delicatessen stores.

COUS COUS

Ingredients ✴ ✴ ✴

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3.5oz (100g) whole grain couscous 3.5oz (100g) vegetable stock 3.5oz (100g) red bell pepper, very finely diced 3.5oz (100g) green pepper, very finely diced 2.1oz (60g) extra virgin olive oil 0.35oz (10g) Spanish sherry vinegar 0.35oz (10g) lemon juice 1oz (25g) spearmint, finely chopped 1oz (25g) raisins, hydrated in rum and chopped (discard the rum) (also, if the raisins are already soft, there’s no need to hydrate them) 1oz (25g) chopped pine nuts (optional) Salt

Directions Spread the couscous on the biggest possible dish. Add the vegetable stock just as it starts to boil and cover the dish with plastic film.

Let it sit for 5-10 minutes until the couscous has absorbed all the stock, and remove with a couple of forks so it’s not clumpy.

Prepare a vinaigrette with the remaining ingredients and add it to the couscous, mix well, let it cool down and refrigerate until ready to serve.

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CEVICHE Ingredients ✴ ✴

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5 limes 3.5oz or 100g skinless monk fish 1 seedless jalapeño, very thinly diced cilantro, chopped 1 Tbsp tequila, white Herradura 1.8oz or 50g red onion, diced 3.5oz or 100g prawns or crawfish 1.8oz or 50g mango, diced avocado, to decorate

Directions Squeeze the limes and dice the monk fish. Marinate the monk fish with the jalapeño and cilantro for about two hours in the lime juice and tequila. Place the red onion in ice cold water so it loses its strong flavor.

After the two hours have passed, add the onion, diced prawns or crawfish, and the mango to the monk fish.

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Wait two more hours, add a bit of salt, and serve with diced avocado; you can remove most of the marinade liquid if you prefer.

tomato and tuna dip Notes ✴

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The quantities of mayonnaise, ketchup, tabasco, Worcestershire sauce, etc. can be adapted to suit your taste.

We like using sauce vizcaína instead of tomato sauce, that you can prepare yourself with some homemade tomato sauce and pimiento choricero.

The resulting mixture should be creamy in texture.

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5.3 oz (150 g) canned tuna in olive oil, well drained 1.75 oz (50 g) scallions, very thin julienne 1 boiled egg white, very thin julienne 4.4 oz (125 g) mayonnaise 2.2 oz (75 g) tomato sauce 1.4 oz (40 g) ketchup A few drops of tabasco 1 tsp Worcestershire sauce

Directions Mix the shredded and drained tuna with the scallion and the egg white. Add the rest of the ingredients and mix well.

Taste and add salt if necessary. Keep in the fridge until ready to serve. Serve with toasted slices of bread.

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main dishes

meat ROASTBEEF

BRAISED PORK CHEEKS

fish MARINATED ANCHOVIES

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Tuna conямБt

ROASTBEEF

Directions Rub the salt on the meat, wrap with plastic and refrigerate for a a few hours, or even 15 minutes if you’re short on time. Preheat oven to 250ºF (120ºC), with the oven rack in the middle position. Mix one teaspoon of the olive oil with the black pepper, oregano, red pepper flakes and minced garlic in a small bowl; rub onto meat on all sides. In a large pan, heat the remaining olive oil and sear the meat until golden brown on medium-high heat. Transfer the meat to a wire rack; roast for about an hour (or until it reads 115ºF on a meat thermometer). Turn the oven off and let the meat rest inside for 30 minutes or until it reads 130ºF for medium rare. Remove the roast from the oven and let it cool for approximately 10 minutes before serving.

Recipe adapted from Crepes of Wrath

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One 2.5 lb (around 1kg) boneless eye-round roast 2 tsp salt 1tsp + 1 Tbsp extra virgin olive oil 3/4 tsp ground black pepper 2 tsp dried oregano 3/4 tsp crushed red pepper flakes 3 garlic cloves, finely minced

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braised pork cheeks Directions

Comments

Let the pork cheeks rest overnight in a bowl covered completely in water. This way we clean them of any blood. Drain and dry them properly. Clean them of excess fat, but keeping them in one piece.

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Brown the cheeks in a big pot over medium-high heat about five minutes per side. Remove from the pot.

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Cut the onions, carrots and leeks into big chunks.

In the same pot and with the same olive oil that we’ve used to brown the meat, cook the onions, carrots, leeks and garlic cloves with a bit of salt for about 30 minutes, stirring occasionally. Add a bit more olive oil if necessary. Five minutes before the half hour is up, add the open vanilla bean.

Add the pork cheeks to the pot again and pour the wine. Add enough water to cover the vegetables and the meat. Let it cook over very low heat for about four hours, removing the foam and the fat that raises to the top of the pot.

Remove the meat and pureé and strain the vegetables. Let it cook for a while longer to obtain a darker and thicker sauce.

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Ideally, you should use a Le Creuset type of pot for this recipe.

The idea to add vanilla bean is from chef Juan Mari Arzak, which gives it a very interesting taste, but it can be ommited.

As a side dish, you can serve it with mashed potatoes, diced and fried potatoes, or piquillo peppers.

Ingredients ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴

12 good quality pork cheeks Olive oil 3 onions 3 carrots 3 leeks 3 garlic cloves 2 cups (1/2 L) red wine 1 vanilla bean Salt

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marinated anchovies Comments ✴

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It’s advisable to freeze the anchovies to prevent the risk of anisakis.

Use a not too strong vinegar, like cider vinegar or apple vinegar.

It’s very important to clean the anchovies extremely well, so that the meat stays white.

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Ingredients ✴ ✴ ✴ ✴ ✴ ✴

2 pounds of fresh anchovies (medium/large) Kosher salt Apple or cider vinegar Garlic Parlsey Extra virgin olive oil (not too strong)

Directions Clean the anchovies very well, throwing out the head and the insides. Clean them with ice cold water several times to remove all the blood. Take out the bone and keep the fillets.

Freeze the anchovies after drying them and extending them over a shallow plate for two days. Defrost them and place between two layers of salt for about an hour.

Clean the anchovies to remove all the salt and place them in a not too shallow platter. Cover the anchovies with vinegar and water in a 3:1 ratio and keep them in the fridge for 3 or 4 hours.

Clean them to remove all the vinegar excess and pat them dry with a kitchen cloth or paper towel. Remove the bone there is between the two fillets.

Place the anchovies in a serving platter.

Thinly dice 2-3 garlic cloves and a lot of parsley. Cover the anchovies with the olive oil and add the garlic and parsley.

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tuna confit Directions Remove all bones from the tuna and the darker meat. Let them rest between two layers of kosher salt for about thirty minutes.

Remove all trace of salt with the help of a damp cloth. Cut the meat into steak-like pieces about one inch thick. Place the steaks into a deep dish as spread out as possible.

Warm a lot of olive oil (enough to cover the tuna) and add the garlic cloves and cayenne pepper. When the oil is around 175ºF-195ºF (80ºC-90ºC) pour over the tuna and cover it well. Once the olive oil is cool, keep in the fridge until you are ready to serve.

Onion confit: cut the onion in julienne and poach it over low heat with oil and a bit of salt. Let it cook over very low heat for a p pr ox i m a t e l y two h o u r s , s t i r r i n g occasionally. A few minutes before the two hours are up add the brown sugar and let the onions cook for an additional 15 minutes. We can add a bit of balsamic vinegar as well if we wish, being careful so that the onions don’t burn.

Tomato emulsion: cut the tomatoes in half and remove all the seeds. Weigh the tomatoes and add a quarter of its weight in olive oil. Emulsify the tomatoes with the olive oil and salt for about 20 minutes if

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possible. Add salt if necessary. Strain and keep in the fridge until you are ready to serve. The tomato emulsion is done cold and with the ripest tomatoes possible.

Scallion cream: boil the scallions in water for about 15 minutes or until we see they are cooked through. Drain and keep the water in case we need it for a thinner creme. Pureé the scallions with the heavy cream, olive oil and salt until a cream is formed. Add salt if necessary. Strain and keep in the fridge until ready to serve.

Add a bit of the water used for boiling if you want a thinner cream.

Serving the dish: Serve the tuna well drained with a bit of the tomato emulsion, scallion cream and onion confit. You can add a bit of parsley oil to decorate. To give the dish a crunchy texture, you could cut wonton wrappers into thin slices and fry them, then serve with the tuna.

Ingredients ✴ ✴ ✴ ✴ ✴

A “slice” of tuna, about 8 inches big Kosher salt Olive oil 3 garlic cloves 1 Cayenne pepper

FOR THE ONION CONFIT (NOT ✴ 6 sweet onions ✴ Olive oil ✴ Salt ✴ 1 Tbsp brown sugar

PICTURED)

FOR THE TOMATO EMULSION ✴ Tomatoes on the vine, very ripe ✴ Olive oil ✴ Salt FOR THE SCALLION CREAM ✴ 4 scallions ✴ 1.75 oz (50 g) heavy cream ✴ 3.5 oz (100 g) olive oil ✴ Salt

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for dinner QUICHE Ingredients ✴ ✴ ✴ ✴ ✴ ✴

2 onions 2 leeks 6-8 slices of bacon Store bought crust 2-3 eggs 1/2 cup heavy cream

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1 cup milk 300g shredded emmental cheese Salt Nutmeg Black pepper

Directions Preheat oven to 350ºF (180ºC). Extend crust and place in pie dish, poke with a fork and bake, covered, for about fifteen minutes.

While the crust is baking we prepare the filling. Cut into thin, small pieces the onions and leeks. Cook them over low heat until done; then cut the bacon into small pieces as well and add it to the pan. Strain to remove excess oil.

In a big bowl, beat the eggs, and add the heavy cream, milk, cheese, grated nutmeg and black pepper. Add in the rest of the ingredients (onions, leeks and bacon). Pour mixture into the cooked crust and bake until golden brown at approximately 350ºF (180ºC), about 25 minutes.

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tuna empanada

Directions Preheat oven to 390ºF (200ºC). Filling: cut into thin julienne and poach the onions. When they’re almost done, add the peppers (also in thin julienne). Remove the onions and peppers from the pan and miz with the strained and shredded tuna.

Crust: Using the dough hook of a stand mixer, mix the beer and the olive oil with the flour until an homogeneous and a bit soft dough is formed. Divide the dough in two balls (one a bit bigger than the other one). Roll out the smallest of the two onto the parchment-paper covered oven tray.

Extend the filling on top of it, then covered with the remaining dough (also previously rolled-out). “Paint” with the egg and bake for about 30 minutes, until golden brown. Let it cool before serving. I actually like it better cold than straight from the oven.

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2 big onions 4 piquillo peppers 2.5 tuna cans (1 can ≃ 4 oz) 3 Tbsp tomato sauce 1/2 cup beer 1/2 cup olive oil 0.7 lb (315 g) flour approximately (crust will be a bit soft) 1 tsp salt An egg, for the eggwash

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desserts

BLONDIE

BROWNIE

peach crostata

choc chp espresso shortbread bras

no bake cheesecake

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gateau basque

chocolate chip cookies

peach crostata Directions Ingredients FOR THE DOUGH ✴ 2 cups flour ✴ 3 Tbsp white sugar ✴ 1/4 tsp salt ✴ 10.5 oz (300 g) butter, cold, and cut into small chunks ✴ 1 egg yolk ✴ 2 Tbsp ice cold water FOR THE “FILLING” ✴ 5-6 smallish peaches, ripe but not overly so ✴ 1 cup of blueberries (optional) ✴ Juice from half a lemon ✴ 2 Tbsp white sugar ✴ 2 Tbsp cornstarch EGGWASH ✴ 1 egg ✴ 2 Tbsp white sugar ✴ A splash of water

Mix the flour, sugar and salt in a big bowl. Add the butter and mix with your hands until dough is crumbly. Add the egg yolk and the cold water and keep kneading for a bit with your hands, until dough is homogenous. Form dough into a ball, wrap in plastic and refrigerate for at least 30 minutes.

While the dough rests in the fridge, prepare the filling. Peel and slice the peaches. Mix in with the blueberries if using them, the lemon juice, sugar and cornstarch. Let it rest for a while.

Preheat oven to 375ºF or 190ºC. Roll the dough until 1/4″ inch thick approximately, set on top of the oven tray and fill with the peach/lemon juice mixture. Fold the edges over the peaches.

Beat the egg with the sugar and a bit of water and wash over the edges of the dough. Bake for 45-50 minutes or until the dough is properly cooked.

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gateau basque Directions Cream the butter and the white sugar in a large bowl.

Add the eggs, rum, flour and salt and beat until well mixed.

Chill the dough tightly wrapped in plastic for a couple of hours.

Preheat oven at 350ºF (175ºC).

Roll the dough until it’s about 1/4 inch thick and cut in circles to fill your pie mold; mine was about 8 inches (20cm) in diameter. Or, if the dough is too sticky to roll out, you can press it into the mold with your hands. Make sure that both the bottom and the sides of the mold are covered in dough.

Fill the dough with the cherry preserves and cover with another circle of dough.

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200g butter, softened 175g white sugar 2 large eggs 4 tsp dark rum 350g all purpose flour a pinch of salt black cherry preserves, for the filling (the one I used is from Bonne Maman) egg yolk, for the eggwash, so the gateau turns out a nice golden brown

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Brush with an egg yolk.

Bake for 40-45 minutes (the time will depend on the size of the mold) until it’s golden brown and the center is set.

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Recipe from Aran Goyoaga of Cannelle et Vanille You can also find recipes of gateau basque filled with cream Let it cool completely before serving

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Shortbread bars Ingredients

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220g (1 cup) butter, softened 1 cup brown sugar 1 tsp vanilla extract 1 Tbsp instant coffee 2 cups plain flour ✴1 tsp salt (they were sweet and salty) ✴1/2 tsp baking powder ✴1 cups chocolate chips (I didn’t have chips on hand, so I cut chocolate into chunks)

Directions Preheat oven to 190ºC (375ºF). If your instant coffee is coarse, bash it up in a mortar and pestle.

Mine wasn’t so I skipped this and it was fine. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, vanilla extract and coffee until creamy and well combined. Add the flour, salt and baking powder on low speed until just combined. Beat in the chocolate chips or chunks by hand. Mixture will be very crumbly. Pour it into a rectangular baking tray and press dough with your hands. Bake for about 5 minutes, then rotate the tray and bake for another 5-10 minutes, until golden brown. Let it cool before cutting into bars.

Recipe by ButterBaking

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BLONDIE

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1 stick (125g) butter 3/4 cup brown sugar 1 egg Pinch of salt 1 cup all purpose flour 3/4 cup chocolate chips

Directions Preheat oven to 350ºF (180ºC).

Melt the butter. In a medium-sized bowl, mix the melted butter and brown sugar. Beat in the egg, add the flour and finally the chocolate chips if you’re using them.

Bake in a brownie pan until the crust is golden brown, about 20-25 minutes. The inside will be chewy.

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chocolate chip cookies Ingredients ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴

2 sticks butter (250gr) 1 1/2 cup brown sugar 2 eggs a pinch of salt 1 teaspoon baking soda 1 1/2 cup bread flour 3/4 cup all purpose flour 1 1/2 cup chocolate chips

Directions Brown the butter. In a large bowl, let the sugar soak in the browned butter for about 5-10 minutes.

Beat the sugar and the butter at medium speed for 2 minutes. Add the eggs and beat until well mixed.

Add in the salt, baking soda and both types of flour and beat until dough forms.

Mix the chocolate chips and/or nuts by hand.

Scoop 1 inch diameter dough balls onto a baking sheet. Put the baking sheet in the refrigerator and let it rest in the fridge for a while if it’s too soft.

Preheat the oven at 350ºF/180ºC. Bake cookies for about 8-10 minutes, or until edges turn a golden brown color.

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no bake cheesecake Ingredients FOR THE BASE ✴ 4.5 oz (125g) graham crackers, crumbled ✴ 1.75 oz (50g) butter, melted FOR THE “FILLING” ✴ 7 oz (200g) cream cheese ✴ 9 oz (250g) mascarpone ✴ 3.5 oz (100g) heavy cream ✴ 3 Tbsp sugar ✴ 0.14 oz (4g) gelatin, in sheets, hidrated and strained FOR THE JAM GLAZE ✴ Strawberry or raspberry jam (you can dilute it with a bit of water and add gelatin if you wish)

Directions For the base: Mix together the crumbled graham crackers and melted butter. Press into mold(s).

For the filling: Beat the cream cheese and mascarpone together. Heat part of the heavy cream with the sugar, remove from heat (it shouldn’t be boiling) and add the gelatin until dissolved. Mix with remaining heavy cream and the two cheeses. Pour into mold(s) and let it set in the fridge for several hours. Add the jam glaze, and let it set if you have added gelatin before serving.

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BROWNIE Ingredients ✴ ✴ ✴ ✴ ✴ ✴ ✴

100g/3.5oz dark chocolate 125g/1 stick butter 1 Tbsp cocoa powder 1 tsp instant coffee powder 2 eggs 1 cup brown sugar 1 cup flour

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Directions Preheat oven to 180ºC/350ºF. Melt the chocolate and butter, and stir in and dissolve the cocoa and coffee powder. Let it cool.

In a medium bowl with a wooden spoon or spatula, beat the eggs and mix in the brown sugar.

Stir in the chocolate mixture, and then add the flour until it is well mixed.

Bake for 20-22 minutes.

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09.07.2012