*The Following recipes were the subject of my free cooking class that I taught at Earth Fare Market & Cafe in Athens Georgia on March the 5th, 2008. Feel free to copy, save, print, distribute, and hopefully cook these recipes.
Spanish Food
Classic Sangria
Garden Gazpacho
Serrano and Chorizo Stuffed Mushroom Caps
Patatas Bravas con Allioli
Classic Sangria
Serves 8
Serves 8
6 Tbsp sugar
6 Tbsp water
8 strawberries; sliced
1 cup raspberries
1 cup blueberries
1 cup blackberries 1 orange; peeled and split into sections
5 cups dry red wine
1½ cups orange juice
2/3 cups orange brandy (Grand Marnier)
1½ cups sparkling waterBring the water and sugar to a boil stirring constantly to melt the sugar. Remove it from the heat and set aside for at least 5 minutes to cool, then add the fruit and the orange brandy. Pour the mixture into a serving pitcher and stash in the refrigerator until cold. Just before service stir in the red wine and sparkling water.
6 Tbsp water
8 strawberries; sliced
1 cup raspberries
1 cup blueberries
1 cup blackberries 1 orange; peeled and split into sections
5 cups dry red wine
1½ cups orange juice
2/3 cups orange brandy (Grand Marnier)
1½ cups sparkling waterBring the water and sugar to a boil stirring constantly to melt the sugar. Remove it from the heat and set aside for at least 5 minutes to cool, then add the fruit and the orange brandy. Pour the mixture into a serving pitcher and stash in the refrigerator until cold. Just before service stir in the red wine and sparkling water.
Garden Gazpacho
Serves 8
10 organic heirloom tomatoes (12 cups)
1½ medium red bell pepper
1½ large yellow bell pepper
1½ medium pablano or green bell pepper
½ English cucumber 1/8 habanero pepper or ½ Serrano chile; deseed
2 Tbsp cilantro; chopped
4 tsp lime juice
1 cup lobster, chicken, or vegetable stock
1 Tbsp kosher salt + black pepper; to tasteCore, peel, deseed, and chop the tomatoes. It should yield 12 cups of tomatoes after all is prepped. Put the tomatoes into a food processor or a blender. Finely dice the bell peppers and cucumber and reserve half of each to be added for texture after the soup is pureed. Add the other half of the vegetables, salt, lime juice, habenero (or Serrano) chile, and stock to the blender and pulse at first then puree the soup smooth. Pour into a large bowl, add the cilantro, reserved vegetables and taste for seasoning. Add black pepper to taste then chill for 1 hour before serving.
Serves 8
10 organic heirloom tomatoes (12 cups)
1½ medium red bell pepper
1½ large yellow bell pepper
1½ medium pablano or green bell pepper
½ English cucumber 1/8 habanero pepper or ½ Serrano chile; deseed
2 Tbsp cilantro; chopped
4 tsp lime juice
1 cup lobster, chicken, or vegetable stock
1 Tbsp kosher salt + black pepper; to tasteCore, peel, deseed, and chop the tomatoes. It should yield 12 cups of tomatoes after all is prepped. Put the tomatoes into a food processor or a blender. Finely dice the bell peppers and cucumber and reserve half of each to be added for texture after the soup is pureed. Add the other half of the vegetables, salt, lime juice, habenero (or Serrano) chile, and stock to the blender and pulse at first then puree the soup smooth. Pour into a large bowl, add the cilantro, reserved vegetables and taste for seasoning. Add black pepper to taste then chill for 1 hour before serving.
Chorizo and Serrano Stuffed Mushroom Caps (Tapas)
Serves 8 as Tapas
24 large white or cremini mushrooms
6 Tbsp extra-virgin olive oil
6 Tbsp (3/4 stick) butter; unsalted
¾ cups onions; finely diced
2 Tbsp garlic; finely diced
½ cup Serrano, prosciutto, or country ham; finely diced ½ cup dry cured spanish chorizo; finely minced
¼ cup fresh herbs; parsley, thyme and marjoram
½ cup toasted bread crumbs
2 tsp black pepper
2 Tbsp grated Manchego cheese; gratedRemove the stems from the mushrooms and chop finely. In a skillet, brown the mushroom caps in the olive oil over medium high heat for 4 minutes per side then set aside to cool. Discard remaining oil and add the butter to the pan. Sauté the onions over medium heat for 5 minutes or until soft. Add the garlic and the mushroom stems and sauté for three additional minutes and then add the ham and chorizo. Once all of this has cooked for three additional minutes add the bread crumbs, herbs, and salt and pepper. Remove from the heat to cool. Once the mixture is cool enough to handle, spoon in 1 Tbsp of the mixture per mushroom cap, making sure to evenly distribute the filling. As you work place them in a large enough casserole dish or sheet pan to be baked for 15 minutes or until golden brown. Remove and top with the Manchego cheese, and serve either immediately as an appetizer or allow to cool to room temperature for Tapas with wine.Patatas Bravas con Allioli (Tapas)
Serves 8 as Tapas
Potatoes
7 Yukon gold or russet potatoes; peeled
1 quart water
¼ tsp saffron threads
1 tsp saltSpicy Oil
¼ cup extra-virgin olive oil
2 tsp sweet paprika
1 tsp cayenne pepper
Serves 8 as Tapas
24 large white or cremini mushrooms
6 Tbsp extra-virgin olive oil
6 Tbsp (3/4 stick) butter; unsalted
¾ cups onions; finely diced
2 Tbsp garlic; finely diced
½ cup Serrano, prosciutto, or country ham; finely diced ½ cup dry cured spanish chorizo; finely minced
¼ cup fresh herbs; parsley, thyme and marjoram
½ cup toasted bread crumbs
2 tsp black pepper
2 Tbsp grated Manchego cheese; gratedRemove the stems from the mushrooms and chop finely. In a skillet, brown the mushroom caps in the olive oil over medium high heat for 4 minutes per side then set aside to cool. Discard remaining oil and add the butter to the pan. Sauté the onions over medium heat for 5 minutes or until soft. Add the garlic and the mushroom stems and sauté for three additional minutes and then add the ham and chorizo. Once all of this has cooked for three additional minutes add the bread crumbs, herbs, and salt and pepper. Remove from the heat to cool. Once the mixture is cool enough to handle, spoon in 1 Tbsp of the mixture per mushroom cap, making sure to evenly distribute the filling. As you work place them in a large enough casserole dish or sheet pan to be baked for 15 minutes or until golden brown. Remove and top with the Manchego cheese, and serve either immediately as an appetizer or allow to cool to room temperature for Tapas with wine.Patatas Bravas con Allioli (Tapas)
Serves 8 as Tapas
Potatoes
7 Yukon gold or russet potatoes; peeled
1 quart water
¼ tsp saffron threads
1 tsp saltSpicy Oil
¼ cup extra-virgin olive oil
2 tsp sweet paprika
1 tsp cayenne pepper
Allioli
2 medium garlic cloves; peeled
1½ tsp kosher salt
1 large egg
1½ tsp lemon juice
1 tsp saffron water from cooking potatoes
¼ tsp black pepperFor frying potatoes
4 cups extra-virgin olive oilFirst make the spicy oil.
Heat the olive oil with the two pepper powders but do not allow it to get so how that it fries the powders. Remove from the heat and allow to steep for at least thirty minutes.
Meanwhile…
Bring the water to boil with the salt and saffron. Dice the peeled potatoes into 1” cubes and add to the boiling water for 10 minutes. Reserve a small sample of the water, then drain the potatoes and add them back to the dry pot and allow to rest off the heat for 5 minutes to steam dry.
Make the Allioli
Pound the garlic with the salt into a paste, either in a mortar and pestle or with the side of your chef’s knife. In either a food processor or a blender add the egg yolks, garlic paste, and lemon juice and pulse a few times to mix. Now, with the blender running, slowly drizzle in the oil to create the mayonnaise. Lastly add the saffron water and allow to incorporate for a few seconds. Season to taste with salt and pepper. Set aside.
The potatoes need to fry at 325 degrees, so heat the oil slowly over medium heat until it reaches 335 degrees on a frying thermometer. When you add the potatoes, the temperature will drop ten or so degrees. Once it recovers fry for 10-15 minutes until golden brown.
Serve the potatoes family style drizzling with the oil and allioli.
2 medium garlic cloves; peeled
1½ tsp kosher salt
1 large egg
1½ tsp lemon juice
1 tsp saffron water from cooking potatoes
¼ tsp black pepperFor frying potatoes
4 cups extra-virgin olive oilFirst make the spicy oil.
Heat the olive oil with the two pepper powders but do not allow it to get so how that it fries the powders. Remove from the heat and allow to steep for at least thirty minutes.
Meanwhile…
Bring the water to boil with the salt and saffron. Dice the peeled potatoes into 1” cubes and add to the boiling water for 10 minutes. Reserve a small sample of the water, then drain the potatoes and add them back to the dry pot and allow to rest off the heat for 5 minutes to steam dry.
Make the Allioli
Pound the garlic with the salt into a paste, either in a mortar and pestle or with the side of your chef’s knife. In either a food processor or a blender add the egg yolks, garlic paste, and lemon juice and pulse a few times to mix. Now, with the blender running, slowly drizzle in the oil to create the mayonnaise. Lastly add the saffron water and allow to incorporate for a few seconds. Season to taste with salt and pepper. Set aside.
The potatoes need to fry at 325 degrees, so heat the oil slowly over medium heat until it reaches 335 degrees on a frying thermometer. When you add the potatoes, the temperature will drop ten or so degrees. Once it recovers fry for 10-15 minutes until golden brown.
Serve the potatoes family style drizzling with the oil and allioli.
Filed under: Cooking Class Recipes
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