OUR FLAVOR Publish on may,2018 Author:Camila Morales
INDEX • MEXICAN CUISINE: Chilaquiles…4 Mexican tacos…5 Gringas…6 Mole…7 Mexican flan…8
• PERUVIAN CUISINE: Causa de cangrejo…10 Anticuchos…11 Lomo saltado…12 Peruvian fish ceviche…13 Suspiro limeño…14 • ITALIAN CUISINE: Capresse salad with pesto sauce…16 Bruschetta Caprese…17 Pasta Carbonara…18 Ricotta Gnudi with Chantere- lles…19 Vanilla Panna Cotta…20 • SPANISH CUISINE: Paella…22 Spanish Omelet…23 Spanish Garlic Shrimp…24 Patatas bravas…25 Ham croquettes…26 Fried milk…27 • FRENCH CUISINE: Alsatian bacon and onion tart…29 Boursin-stuffed chicken…30 Chicken cordon blue…31 Filet Mignon in Mushroom Wine Sauce…32 Crepes…33
MEXICAN CUISINE • Mexican cuisine is as complex as other ancient cuisines, such as those of Indian Cuisine, China and Japan, with techniques and skills developed over thousands of years of history.[4] It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then.[5] In addition to staples, such as corn and chile peppers, native ingredients include tomatoes, squashes, avocados, cocoa and vanilla,[3] as well as ingredients not generally used in other cuisines, such as edible flowers, vegetables like huauzontle and papaloquelite, or small criollo avocados, whose skin is edible.[6] • Vegetables play an important role in Mexican cuisine.
CHILAQUILES. •
INGREDIENTS
1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges, Corn oil,Salt,1 1/2 to 2 cups red chile sauce or salsa verde*,A few sprigs of epazote (optional),Garnishes, Cotija cheese or queso fresco,Crema Mexicana or creme fraiche, Cilantro, chopped, Chopped red onion, Avocado, sliced or roughly chopped *Red chili sauce Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on a skillet on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling hot water over to cover. Let sit for 15 minutes. Add chiles, 2 garlic cloves, 1/2 teaspoon of salt, 1 1/2 cups of chili soaking liquid to a blender. Hold down lid of blender tightly while blending, blend until completely puréed. Strain through a mesh sieve into a frying pan to make the chilaquiles. (Red chile sauce recipe)
• Salsa verde • Put 1 lb. tomatillos, husks removed, into a saucepan, cover with water by an inch. Add 1 jalapeno, stems and seeds removed. Add 2 cloves garlic. Bring to a boil. Cook for 5 minutes until tomatillos have changed color and are cooked through. Use slotted spoon to remove tomatillos, jalapeno and garlic to a blender. Add a cup of the cooking liquid. Blend until completely puréed. Add salt to taste.
MEXICAN TACOS • METHOD
• INGREDIENTS
• Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the center of the shells (see note). Heat for 5 minutes or until hot, but not browned.
• 12 (135g packet) taco shells • 2 teaspoons olive oil • 500g lean beef mince • 1 1/2 cups (375g jar) thick 'n'
• Meanwhile, heat oil in a non-stick frying pan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes salsa or until browned. chunky tomato
• 1 Massel beef style stock cube • 4 iceberg lettuce leaves, shredded • 1/2 cup grated tasty cheese
• Add salsa and stir to combine. Crumble stock over mince mixture. Add 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until sauce reduces and thickens slightly. • Spoon 2 1/2 tablespoons of mince mixture into each taco shell. Top with lettuce and cheese. Serve
“GRINGAS” •
INGREDIENTS
•
3 1⁄2 ounces achiote paste (find it at mexican grocery stores it is called bija or bijol in Spanish)
•
3 canned chipotle chiles in adobo, plus 4 tablespoons of the canning sauce
•
1⁄4 cup olive oil, and a little more for the fruit
•
1 1⁄2 lbs thin-sliced pork shoulder (1/4-inch-thick slices are ideal)
•
1 medium white onion, finely chopped
•
1⁄2 of a medium pineapple, sliced
• DIRECTIONS • To marinate the meat: In a blender, combine the achiote paste, chiles, canning sauce, oil and 3/4 cup water. Blend until smooth. Use 1/3 of the marinade to smear over both sides of each piece of meat (refrigerate the rest of the marinade to use on other meat or fish). Cover and refrigerate for at least an hour. • To cook the meat, you can grill it an high heat or use a grilling pan on the stove. Over high heat, sear the meat for about one minute per side (until you can see brown grill marks) and set aside. Cut into 1/4- to ½ inch pieces or slices and reserve. • On the same grill, sear the pineapple slices until you see the grill marks. Set aside.
•
20 warm flour tortillas
•
3 cups of shredded oaxaca cheese or 3 cups monterey jack cheese • To build the “gringas”: Put some sliced meat on a flour tortilla and pour a handful of shredded cheese over it. Cover with another flour salsa verde or salsa, roja tortilla and warm them on the grill or a pan, over medium heat, for about a minute per side or until the cheese is melted and the tortilla is golden brown. Set aside.
•
• To serve, cut each piece into half or quarters. Garnish with a few slices of pineapple, chopped cilantro and sour cream. You can always add green or red salsa, and avocado.
MOLE • Ingredients • 2 cups chicken broth • 2 dried guajillo chiles, stemmed and seeded • 2 dried ancho chiles,stemmed and seeded • 3 dried chipotle chiles, stemmed and seeded • 1 dinner roll, torn into pieces • 2 corn tortillas, cut into 1-inch strips • 2 tomatoes, cut in half crosswise • 5 tomatillos, cut in half crosswise • 1 tablespoon lard1 onion, halved and thinly sliced • 1/2 head garlic, peeled and sliced • 1/3 cup chopped peanuts • 1/4 cup raisins • 2 tablespoons cumin seeds • 1 tablespoon dried thyme • 3 cinnamon sticks • 5 whole cloves • 6 whole allspice berries • 5 ounces dark chocolate, coarsely chopped • 1 cup chicken broth • 3 tablespoons white sugar1 • teaspoon salt
• Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat,
stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth. • Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender. • Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles • Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth. • Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree. • Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth. • Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
MEXICAN FLAN • Ingredients • 1 cup white sugar • 1 cup whole milk • 1 (14 ounce) can sweetened condensed milk • 3 eggs • 3 egg yolks • 1/4 cup freshly squeezed orange juice • 1 tablespoon grated orange peel • 1 tablespoon vanilla extract • 1 tablespoon cornstarch • 1 cup heavy cream
• Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool. • Preheat oven to 350 degrees F (175 degrees C). • Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold. • Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. • Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
PERUVIAN CUISINE • Reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (quinoa, kañiwa and kiwicha) and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques.
CAUSA DE CANGREJO • Ingredients:
• Method
• 900 g of peeled and boiled yellow Yukon gold potatoes
• Boil the potatoes and mash them while they are still hot. Allow to cool, then add lemon, ground yellow ají pepper, oil and salt. Mix well, forming a uniform dough with your hands. Separately combine the crabmeat with the mayonnaise, lemon juice, salt and togarashi.
• 4 tablespoons lemon juice • 2 tablespoons vegetable oil • 4 tablespoons ground yellow ají pepper • Salt • 12 ounces crabmeat • 1 avocado • 4 tablespoons of mayonnaise • Fresh parsley • 2 tablespoons lemon juice • Togarashi (ground cayenne pepper)
• To serve, arrange the causa de cangrejo in a cake pan, first placing a layer of potato paste, then adding the crabmeat salad. Cover with another layer of potatoes paste and place a few slices of avocado on it. Season with salt and lemon juice. Finally, cover with the top layer of potato paste.
• INGREDIENTS
ANTICUCHOS • Place the pieces of heart in a glass or ceramic tray.
• 2 1⁄2 lbs of fresh beef heart, thinly sliced and cut into• squares of about 2 inches long • 1 cup red wine vinegar • 4 tablespoons ground cumin • 1 teaspoon ground pepper • 1 teaspoon salt (or to taste) • 5 big fresh garlic cloves • 2 tablespoons of finely minced fresh parsley • 2 tablespoons of finely minced fresh cilantro • 4 dried chilies • 1 1⁄2 cups oil • 10 -12 ears corn on the cob, cooked (save some of husk) • 10 -12 boiled potatoes, peeled
Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too.Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
• Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.Use a charcoal grill and make sure the coals are very hot before you start.Stick three or four pieces of heart in each skewer, so that the meat lays flat.Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill. • Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it).When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.Hold two or three at a time to turn them over quickly.At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer.Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.What takes the longest time is to slice and cut the heart in squares and thestick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart.
LOMO SALTADO • Ingredients • 1lb sirloin steak cut in thin slices SAVE $ • 2garlic cloves, minced • Salt* • Pepper to taste • 3tablespoons vegetable oil • 1small red onion cut in thick slices • 2 plum tomatoes cut in thick slices • 1 seeded and ribbed aji amarillo chili pepper cut in thin slices • 2 tablespoons soy sauce • 3 tablespoons red wine vinegar SAVE $ • 1/3 cup beef stock • ½ -cup fresh cilantro, coarsely chopped • 2 cups French fries • Fluffy white rice, as a side dish
Season the beef with garlic, salt and pepper. Put a wok or a pan over very high heat. Stir in oil and cook the meat, a few slices at a time (so they do not steam and the meat browns). Cook each batch 2 minutes. Stir in the onion, tomato, chili pepper, and stir for about 2 to 3 minutes. The tomatoes and onions should be crunchy, not mushy. Stir in soy sauce and vinegar on sides of wok or pan. Mix everything. Add beef broth and cook 1-1/2 minutes. Taste for seasoning. Turn off the heat, add chopped cilantro and serve at once with French fries and white rice.
PERUVIAN FISH CEVICHE • Ingredients: • 720 g of fresh sole fillets • 12 lemons • 2 ají limo, deveined and cut into strips • 2 red onions, cut into thin strips • 450g cooked sweet potato • 225 g corn (maize) • 225 g toasted corn • Salt • Fresh cilantro
• Cut the fish into medium-sized squares. Place in a bowl and season with salt. Add the onions and ají pepper and mix. Add the lemon juice, mix well and let the mixture stand for 1 minute for the flavors to concentrate. • Peruvian fish ceviche is served with cooked corn and sweet potatoes*. Garnish with red ají peppers and cilantro.
SUSPIRO LIMEÑO • Ingredients: • 2 cups evaporated milk • 2 cups condensed milk • 10 egg yolks • 1½ cups sugar • 1 cup of port • 5 egg whites beaten until stiff • One tablespoon of cinnamon
• Bring the milks to a boil over low heat, stirring with a wooden spoon until you can see the bottom of the pot. Remove from the heat, drizzle the yolks into the mixture, stir vigorously and let cool. Pour the mixture into glasses. • Prepare the syrup in a saucepan; mix the sugar and port wine and cook until it is a thick mixture. Drizzle this hot syrup into the egg whites and continue beating until cool. The end result should be a firm meringue. Finally, cover the glasses with this decorative meringue and sprinkle with cinnamon.
ITALIAN CUISINE • Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world
CAPRESSE SALAD WITH PESTO SAUCE • INGREDIENTS
• DIRECTIONS
• 3 – 5 tomatoes depending on the size
• 1. Slice the tomatoes about 1/4″ thick. On a big platter alternate the sliced mozzarella cheese, tomatoes, and basil leaves in long rows down the plate. Chop several leaves of basil and sprinkle on top. This Caprese salad can be refrigerated for several hours until ready to serve.
• 1 16 oz. or more mozzarella cheese • Fresh basil, some chopped and some for decoration • 2 tablespoons olive oil + 1 teaspoon to mix with pesto • 2 tablespoons balsamic vinegar • 1 teaspoon honey • Salt and fresh cracked pepper • 1 tablespoon basil pesto (or you can also try this delicious green pesto recipe)
• The dressing: • 1. Combine olive oil, balsamic, honey, salt and pepper in a small container and mix well. • 2. Just before serving, drizzle the dressing using big wide passes back and forth over the tomatoes and mozzarella, onto the edges of the platter. Mix pesto with a bit of olive oil and drizzle of the salad and serve immediately.
BRUSCHETTA CAPRESE RECIPE • Ingredients • 4 slices good country bread • 1 large garlic clove, peeled • 4 tablespoons extra virgin olive oil • 12 cherry tomatoes, quartered • 1 ball buffalo mozzarella, roughly torn • 12 pitted black olives • pinch of dried oregano • salt • 8 Fresh Basil leaves
• Directions • Grill the bread, then immediately rub the garlic over one side and drizzle with half the extra virgin olive oil. • Combine the tomatoes, mozzarella, olives, oregano and salt in a bowl. • Divide between the grilled bread, drizzle with the remaining olive oil and top with basil leaves. Serve.
PASTA CARBONARA • Ingredients • 3 large free-range egg yolks • 40 g Parmesan cheese , plus extra to serve • 1 x 150 g piece of higher-welfare pancetta • 200 g dried spaghetti • 1 clove of garlic • extra virgin olive oil
• Method • Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side. • Cut any hard skin off the pancetta and set aside, then chop the meat. • Cook the spaghetti in a large pan of boiling salted water until al dente. • Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat. • Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up. • Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat. • Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy. • Serve with a grating of Parmesan and an extra twist of pepper.
RICOTTA GNUDI WITH CHANTERELLES • Ingredients • GNUDI • 1 pound whole cow's-milk ricotta cheese 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving 1 large egg, lightly beaten 2 teaspoons unsalted butter, melted 1/4 teaspoon freshly grated nutmeg All-purpose flour • CHANTERELLES • Extra-virgin olive oil 1 pound chanterelle mushrooms, thickly sliced Salt 8 large garlic cloves, thinly sliced 2 teaspoons thyme leaves 1 stick unsalted butter, diced
• Step 1 • In a large bowl, combine the ricotta, the 1/4 cup of Parmigiano, the egg, butter and nutmeg. Sprinkle 1 cup of the flour over the ricotta mixture and fold it in. Dust the dough lightly with more flour and shape into a ball. On a lightly floured work surface, roll the dough out to a rope and cut it into 36 pieces. Gently roll the pieces into balls and transfer to a floured baking sheet. • Step 2 • In a large skillet, heat 1/2 cup of the oil. Add the chanterelles, season with salt and cook over high heat until the liquid evaporates and the mushrooms are lightly browned, 10 to 12 minutes. Add the garlic and thyme and stir over low heat for 30 seconds. Add 1/2 cup of water and the butter, raise the heat to moderate and stir until the butter is melted. Season with salt. • Step 3 • In a large pot of boiling salted water, boil the gnudi until tender and cooked through, about 6 minutes; drain. Add the gnudi to the skillet and stir gently to coat with the sauce. Cook over moderate heat for 2 minutes. Spoon the gnudi and sauce into bowls. Drizzle with oil, sprinkle with cheese and serve.
VANILLA PANNA COTTA • Ingredients
• Method
• For the panna cotta
• For the panna cotta, soak the gelatine leaves in a little cold water until soft.
• 3 gelatine leaves • 250ml/9fl oz milk • 250ml/9fl oz double cream • 1 vanilla pod, split lengthways, seeds scraped out • 25g/1oz sugar • For the sauce • 175g/6oz sugar • 175ml/6fl oz water • splash cherry liqueur • 350g/12oz raspberries • To serve • 4 sprigs fresh mint • icing sugar, to dust
• Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard. • Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. • Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set. • For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved. • Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth. • Pass the sauce through a sieve into a bowl and stir in the remaining fruit. • To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.
SPANISH CUISINE • Spanish cuisine is heavily influenced by historical processes that shaped local culture and society in some of Europe's Iberian Peninsula territories. Geography and climate had great influence on cooking methods and available ingredients. These cooking methods and ingredients are still present in the gastronomy of the various regions that make up the Spain. Spanish cuisine derives from a complex history where invasions and conquests of Spain have modified traditions which made new ingredients available. Thus, the current and old cuisine of Spain incorporates old and new traditions
PAELLA • INGREDIENTS
• DIRECTIONS:
• 2 tablespoons olive oil1 tablespoon paprika
• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• 2 teaspoons dried oregano • salt and black pepper to taste • 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces • 2 tablespoons olive oil, divided • 3 cloves garlic, crushed • 1 teaspoon crushed red pepper flakes • 2 cups uncooked short-grain white rice • 1 pinch saffron threads • 1 bay leaf1/2 bunch Italian flat leaf parsley, chopped • 1 quart chicken stock • 2 lemons, zested • 2 tablespoons olive oil1 Spanish onion, chopped • 1 red bell pepper, coarsely chopped • 1 pound chorizo sausage, casings removed and crumbled • 1 pound shrimp, peeled and deveined
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes. • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink. • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
SPANISH OMELET • INGREDIENTS • Extra-virgin olive oil
• DIRECTIONS • Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
• 5 Idaho potatoes, peeled, thinly sliced on a mandolin, and cut in half moons
• While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
• 1 yellow onion, finely diced
• Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
• 7 eggs (use 9 eggs if the potatoes are large) • Kosher salt
• In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt. • Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes. • Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.
• INGREDIENTS
SPANISH GARLIC SHRIMP
• 1/2 cup extra-virgin olive oil • 10 large cloves of garlic (finely minced) • 1 teaspoon red pepper flakes (or 2 whole dried cayenne peppers) • 1 pound shrimp (25 count to a pound; deveined, shells left on) • Juice of 1 lemon • Optional: 2 to 3 ounces Spanish brandy (or substitute dry sherry) • Optional: 1 teaspoon sweet Spanish paprika • Salt (to taste) • Fresh ground pepper (to taste) • 3 teaspoons fresh parsley leaves (chopped) • 1 fresh baguette
• DIRECTIONS • In a sauté pan or heavy frying pan, warm the olive oil over medium heat. • Add the garlic and red pepper flakes and sauté for about 1 minute or until the garlic just begins to brown, being careful not to let it burn. • Raise the heat to high and immediately add the shrimp, lemon juice, and brandy and paprika if using. Stir well to coat shrimp, then sauté until the shrimp turn pink and curl about 3 minutes. • Remove from heat and season to taste with salt and freshly ground black pepper. • Transfer shrimp with oil and sauce to a warm plate or serve straight from the pan. Sprinkle with chopped parsley and serve with the fresh bread.
PATATAS BRAVAS • INGREDIENTS
• DIRECTIONS
• For the sauce
• Prepare ahead by heating 3 tbsp olive oil in a pan, add 1 chopped small onion and fry for about 5 minutes until softened.
• 3 tbsp olive oil • 1 small onion, chopped • 2 garlic cloves, chopped • 227g can chopped tomato • 1 tbsp tomato purée • 2 tsp sweet paprika (pimenton) • good pinch chilli powder • pinch sugar • chopped fresh parsley, to garnish • For the potatoes • 900g potato • 2 tbsp olive oil
• Add 2 chopped garlic cloves, 227g can chopped tomatoes, 1 tbsp tomato purée, 2 tsp sweet paprika, a good pinch of chilli powder, a pinch of sugar and a pinch of salt and bring to the boil, stirring. • Simmer for 10 minutes until pulpy. Set aside for up to 24 hours. • To serve, heat the oven to 200C/ 180C fan/ gas 6. • Cut 900g potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in 2 tbsp olive oil, then season. • Roast for 40-50 minutes, until the potatoes are crisp and golden. • Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the chopped fresh parsley. Serve with cocktail sticks.
HAM CROQUETTES • INGREDIENTS • 100g cured Spanish ham, preferably in 1 chunk • 2 tbsp olive oil • 60g unsalted butter • ½ small leek, finely diced • 60g plain flour • 500ml whole milk, hot • Nutmeg, to grate • 2 free-range eggs, beaten • 150g panko breadcrumbs • 25g manchego or other hard cheese, finely grated • 1 litre olive oil, to fry
• DIRECTIONS • Dice your ham as finely as possible. Heat the oil and butter in a medium, heavybottomed saucepan over a medium heat and, when the butter melts, add the leek and and fry gently for a minute, then add 70g ham and cook until the leek has softened, and the ham fat has begun to melt. • 2. Turn the heat down, gradually stir in the flour and cook gently, stirring regularly, until it loses its raw flavour – this should take about 8–10 minutes. • 3. Gradually stir in the hot milk, beating it in well, until you have a smooth paste. Cook for another 15 minutes until it has the consistency of smooth mashed potato, then fold through the rest of the ham and season to taste with a grating of nutmeg and some black pepper (you won't need any salt). Put the béchamel in a bowl and allow to cool, then cover, pressing the clingfilm on to the surface of the sauce to prevent a skin from forming, and refrigerate for at least 2 hours. • 4. Put the beaten eggs into a bowl, and the breadcrumbs and cheese into another. With floured hands, roll spoonfuls of the mixture into cylinders and dip these into the egg, then roll in the breadcrumbs until well coated. • 5. Heat the olive oil in a large pan to 180C, or until it begins to shimmer. Prepare a plate lined with kitchen roll. Fry the croquetas in batches for a couple of minutes until golden all over, then lift out with a slotted spoon and serve at once.
FRIED MILK • INGREDIENTS • 1⁄2 cup granulated sugar
• DIRECTIONS • Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan. • Gradually stir in milk.
• 1⁄2 cup cornstarch
• Heat to boiling over medium heat, stirring constantly.
• 1⁄4 teaspoon ground nutmeg
• Boil and stir 1 minute; remove from heat.
• 3 cups milk
• Stir in butter and lemon peel.
• 1 tablespoon butter or 1 tablespoon margarine
• Spread evenly in ungreased square baking dish, 8x8x2 inches. • Refrigerate uncovered at least 3 hours until firm.
• 1⁄4 teaspoon grated lemon, rind of
• Cut custard into 2-inch squares, using wet knife.
• 2 eggs, well beaten
• Dip custard squares into eggs, then coat with bread crumbs.
• 3⁄4 cup progresso plain breadcrumbs
• Heat oil (1 to 1/2 inches) to 360°F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels.
• vegetable oil
• Sprinkle with powdered sugar.
• 1⁄3 cup powdered sugar (optional)
FRENCH CUISINE • The gastronomy of France is considered one of the most important in the world. It is characterized by its variety, the result of French regional diversity, both cultural and raw materials, but also by its refinement.1 2 Its influence is felt in almost all the cuisines of the western world, which have been incorporated into its technical knowledge bases of French cuisine. Several French chefs have a great international reputation, as is the case of Taillevent, La Varenne, Carême, Escoffier, Ducasse or Bocuse. It is one of the four gastronomies included in the list of the Intangible Cultural Heritage of Humanity, since November 16, 2010.3
ALSATIAN BACON AND ONION TART (TARTE FLAMBÉE) • INGREDIENTS
• DIRECTIONS
• 1⁄2 cup crème fraîche
• Heat an oven to 500° with a pizza stone positioned on center rack. Mix crème fraîche, fromage blanc, nutmeg, and salt and white pepper in a bowl. Set aside.
• 1 cup fromage blanc (available at Murray's Cheese) or cream cheese at room temperature • 1⁄8 tsp. nutmeg, freshly grated • 1 tsp. kosher salt, plus more to taste • Freshly ground white pepper, to taste • 1 3⁄4 cups flour, plus more for dusting • 1 tsp. baking powder • 3 tbsp. olive oil • 2 egg yolks • 8 strips smoked bacon, finely chopped • 1 medium white onion, thinly sliced
• Whisk flour, baking powder, and 1 tsp. salt in a bowl; make a well in the center. Whisk oil, yolks, and 1⁄2 cup water in another bowl, and pour into well. Using a fork, stir until a loose dough forms. Turn out onto lightly floured surface; knead dough for 1 minute. Divide dough into 3 pieces. Working with 1 piece of dough at a time, roll into a 12" circle, and place on a parchment paper—lined baking sheet. Spread 1 ⁄2 cup cheese mixture over circle, leaving a 1⁄2" border around edge. Sprinkle with a little of the bacon and onions. Transfer dough (on parchment paper) to pizza stone. Bake until lightly browned and crispy, 8–10 minutes. Repeat.
BOURSIN-STUFFED CHICKEN • INGREDIENTS • 4 boneless skinless chicken breasts • kosher salt • Freshly ground black pepper • 1 package Boursin cheese or herbed goat cheese, 4 oz. • 1/2 c. shredded mozzarella • 4 slices prosciutto
• DIRECTIONS • Preheat oven to 400°. • Using a meat tenderizer, pound the chicken until 1/4" thick. Pat dry and liberally season it with salt and pepper on both sides. Place a spoonful or two of Boursin on one end of each piece, top with a sprinkle of mozzarella cheese, and roll the chicken up, starting at the cheesetopped end. Wrap chicken with a slice of prosciutto and place in a baking dish seam-side down, so the prosciutto doesn't unravel. Repeat with each piece of chicken. • Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear when pierced with a fork or knife.
CHICKEN CORDON BLEU ROLL-UPS • INGREDIENTS
• DIRECTIONS
• 4 boneless skinless chicken breasts, pounded 1/2" thick
• Preheat oven to 350°. Season chicken with salt and pepper, then place Dijon and bread crumbs in two separate shallow dishes. Dip chicken in Dijon until fully coated, then toss in bread crumbs. Transfer to a cutting board.
• kosher salt • Freshly ground black pepper • 1/4 c. Dijon mustard • 1 c. bread crumbs • 4 slices ham
• Top each chicken breast with a slice of ham and 1/4 cup gruyère. Roll up chicken breasts and transfer to a baking dish.
• 1 1/4 c. shredded Gruyère
• Top with more gruyère and bake until chicken is cooked through, 25 minutes.
• Chopped fresh parsley, for garnish
• Garnish with parsley and serve.
FILET MIGNON IN MUSHROOM WINE SAUCE • INGREDIENTS • 4 Tbsp unsalted butter, divided 2 Tbsp olive oil, divided 16 oz baby bella mushrooms, thickly sliced 1 small or 1/2 medium yellow onion, finely diced 4 medium garlic cloves, minced 1 Tbsp chopped fresh thyme (or 1 tsp dry thyme if you must) 4 (6 oz each) filet mignon steaks (about 1 1/2 ″ thick) 1/2 cup Barefoot Merlot * 1 1/2 cups low sodium beef broth 1/2 cup heavy whipping cream Salt and Pepper to taste
• DIRECTIONS • Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet papertowel. • Pat dry steaks with a paper towel and season all over with salt and pepper (we use a total of 1 tsp salt and 1/4 tsp pepper). • Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs about 3-5 min per side for medium-rare (I cooked 56 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms. • Add 1/2 cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Add 1/2 cup cream and boil until sauce thickens slighly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 - 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).
CREPES • INGREDIENTS • 1 cup all-purpose flour • 2 eggs • 1/2 cup milk • 1/2 cup water • 1/4 teaspoon salt • 2 tablespoons butter, melted
• DIRECTIONS • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.