URBANSPICE
A Sportable Feast Tapas treats for both ends of a Canadian spring BY JULIE ST. JEAN WHETHER YOU’RE HAVING the team over after a game or just kicking back with friends for lunch, brunch or cocktails, the whole experience opens out when you serve something to eat. Tapas style menus include appetizers that can form an entire meal, requiring a range of prepreparation from simple to elaborate. Items made ahead of time and eaten at room temperature make serving a crowd a pleasure. Make or buy a couple of interesting dips like hummus or baba ganouj, and serve with a rustic blend of breads and crackers. Mix a variety of olives with fresh lemon peel, garlic, sprigs of rosemary and your best olive oil to serve on the side. Grill some veggies, toss greens with balsamic, plate rich cheeses with fresh fruit and serve with a variety of heartier dishes to make it a feast. With these accompaniments, this menu should feed at least 10 hungry people. “Tortilla” is the name for this traditional Spanish-style omelet, which doesn’t use corn or flour tortillas. Serving the chorizo on the side, separate from the omelet, makes this a vegetarian-friendly dish. For variety, you can alternate the filling with about three cups of a pre-cooked group of your favourite ingredients. - 2 tbsp (30mL) butter or olive oil - 1 small onion, diced in 1-inch chunks - 1½ cup (375mL) potatoes, peeled, diced in 1-inch chunks and partially cooked* - 1 cup (250mL) roughly chopped mushroom (cremini, porcini, shiitake)** - 12 large eggs - ¼ cup (60mL) half-and-half cream - ½ tsp (2.5mL) kosher salt - a pinch fresh ground pepper - 1 cup (250mL) crumbled feta cheese Put oven rack in upper-middle position, and preheat broiler. Heat butter in a 10- to12inch non-stick skillet over medium heat. Add onions and cook until softened and lightly browned – about 5 minutes. Add blanched potatoes and mushrooms. Cook about 10 minutes, stirring occasionally until potatoes are tender and mushrooms are golden and have released their moisture. At this point the pan should be dry. Whisk eggs, cream, salt and pepper. Stir in crumbled feta. Pour egg mixture into skillet and cook using a spatula to scrape bottom of pan until large curds form and eggs are
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OTTAWAOUTDOORS SPRING/SUMMER 2006
PHOTO BY JULIE ST. JEAN
VEGETABLE SPANISH TORTILLA
still wet – about two minutes. Shake skillet to distribute eggs evenly. Cook eggs without stirring for one minute to let the bottom set. Place skillet under the broiler and cook until the mixture has risen, and the surface is lightly brown and set – three to four minutes. Watch carefully, as the heat from broilers varies. The eggs may still be a bit wet. Remove from oven and let stand at least ive minutes to finish cooking. Loosen sides of the tortilla. Place a cutting board or plate over tortilla and carefully flip over. Cut into wedges and serve with a spicy tomato sauce. It makes eight large or 12 small servings. *Potatoes: Bring a small pot of salted water to a boil. Cook potatoes four to five minutes. Strain. **To re-hydrate dried mushrooms, submerge in boiling hot water for 10 minutes or until soft. Strain, reserving the tasty liquid for sauces, soup or stir-fries.
SPICY TOMATO SAUCE
Meant to be served with the tortilla, it also makes a great topping for pasta. - 2 tbsp (30mL) olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (28 oz) tomatoes in juice - 1 tsp (5mL) hot red pepper flakes - 1 tsp (5mL) kosher or sea salt Heat olive oil in a large skillet or medium saucepan over medium heat. Add onions and garlic, cooking until soft and lightly golden. Crushing with your hand, add tomatoes with their juice, the hot pepper flakes and salt. Simmer, stirring occasionally until most of the liquid has evaporated and the sauce is thick. Makes about 2 cups
POACHED SHRIMP
This recipe is almost as quick as the infamous frozen “shrimp ring,” but much
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