Personal

Car Stuff

Extras

Tian (Tapas Style Pumpkin)

This crispy treat makes a unique addition to average hoers-d'erves or side dishes.

3 lb. cooking pumpkin (Fresh whole)
1 White Onion
Brown Sugar
Fresh ground black pepper
Salt (to taste)
Olive Oil

Cut pumpkin into 3"x 3" squares (leaving peel on). Arrange in large baking dishes (covered). Bake 300 degree oven for 45 minutes or till fork inserts easily. Arrange slices on greased cookie sheet, side by side. Slice onions into paper thin rings, placing one layer of concentric ring slices on top of each pumpkin. Top each with 1 tbsp. brown sugar, pepper, salt, and 1 tsp. olive oil. Place in broiler, browning tops till onion gets light-medium brown. *Can also be served as a dessert, by substituting onion with a splash of pumpkin liqueor.

Alcachofas con Almejas (Artichokes with clams)

Artichokes are a popular vegetable in Spain, especially fresh from the market. They are often served sauted with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.
Serves 4

20 preserved artichoke hearts
2 finely chopped garlic cloves
2 tablespoons olive oil
1 cup vegetable or fish stock
1 tablespoon flour
2 tablespoons dry, white wine
24 clean clams
Preparation

Drain the artichoke hearts. Brown the garlic cloves in hot oil in a deep frying pan or earthenware dish. Add the flour then mix in the white wine and the stock. Add the clams and cook until they open. Then add the artichoke hearts and cook for a few minutes before serving.

Pimientos Rellenos (Stuffed Peppers)

12 piquillo peppers
1 / 4 kg. very finely minced veal
150 gr. loin chopped fine
1 medium onion
1 teaspoon paprika
200 ml. milk
40 gr. flour
3 eggs
1 / 4 l. oil
2 tablespoons juice from meat
Salt

To make the stuffing: Fry the onion in a little of the oil until softened. Add the minced meat, and the flour, paprika, milk and salt. Stir constantly for a few minutes to mix the ingredients well. Allow to cool.

Wash peppers and remove seeds. Make a hole at the top and fill. Coat peppers in egg and flour and fry. Once fried, place them in a saucepan, cover with tomato sauce and add the juice of meat. Cook over very low heat for 2 to 3 minutes before serving from the pot.

Rusula (Stuffed Mushroom)

Decadently filled mushroom appetizer.

2 c. salted water (1 tsp. salt)
3 lbs. extra large mushrooms (stems removed)
1 Tbsp. Olive oil
3 garlic cloves (peeled)
1/2 c. fresh chopped parsley
1 Tbsp. fresh basil
1/4 c. red wine
1 tsp grated walnuts or chestnuts
minced mushroom stems

Preheat oven to 375
In med. saucepan, bring water to simmering boil. Add mushroom caps. Cook each side for 4 minutes. Drain water. Dry with towel, and place on cookie sheet face up. Set aside.
In same pan, combine remaining ingredients, sauteing till loightly browned. Fill caps tightly to top with mixture.
Place in oven for 10-15 minutes, or till golden brown on tops.
Serve with lemon wedges.

Habas a la Vitoriana

Ingredients for 4 people:

2 kg. of fresh broad beans
120 grs. of Serrano ham
60 grs. of bacon
Olive oil
Salt

Clean and wash the broad beans. Put enough water to cover the broad beans in a saucepan and bring to the boil. Add the broad beans and season with salt. Cook for 30 to 40 minutes. Put a tablespoon of olive oil in a frying pan and fry the ham and bacon. When these are cooked, add them to the saucepan with the broad beans and cook for 5 more minutes until the stock thickens.

Habas con Jamon (Broad Beans and Ham)

2kg broad beans
100ml olive oil
150g diced serrano ham
4 cloves garlic finely chopped

Shell and skin the beans, leaving a brillant green little bean. In a pan heat the oil on a high heat and briefly fry the beans, ham and garlic. Then reduce the heat and let it stew for 20 minutes or the beans are tender. Season as required and sprinkle with chopped herbs such as parsley, mint or fennel.

Purée de Habas (Broad Bean Purée)

The skin on broad beans is tough and can be bitter, so take the time to remove them before cooking, then boil until tender. Drain and purée in a blender until smooth (you might need to add a little cooking liquid) Then, for a really fine purée, pass this through a sieve. Season, add melted butter and serve as a side dish. This can also be enhanced with fried garlic and/or topped with cheese and put under a hot grill. Add chopped ham or bacon and stir into hot pasta or add more stock to make a hearty soup. Other vegetables can be add to the purée to create a different flavour.

Lombarda a la Castellana (Castilian red cabbage)

1 red cabbage finely shredded and cooked in boiling water until tender
1 onion finely sliced
1 clove garlic finely minced
pinch powdered clove
1 apple peeled and diced
50ml white wine

In a heatproof casserole add a little oil and fry the garlic, onion, apple. Add the cooked cabbage the white wine and the powdered clove. Cook until the liquid has evaporated, season as required and stir in the parsley. Serve hot on its own or with roast meat

Coliflor al Ajaceite (Cauliflower with garlic sauce)

1 cauliflower cut into florets
2 cloves garlic
parsley
celery leaves
1 slice bread, crusts removed
2 tablespoons vinegar
100ml oil.

Cook the florets until just tender, then drain and rinse in cold water. Drizzle the bread with the vinegar and enough water to cover, soak briefly then squeeze out and discard the liquid. Put the soaked bread in a blender with the garlic, parsley, celery leaves and half the oil. Mix well then add the remaining oil and mix again. Season as required and thin with water to a pouring sauce. Put the cauliflower in a bowl and pour the sauce over.

Patatas a la Riojana (Potatoes with Chorizo)

This Spanish dish combines potatoes, onion, garlic, bell peppers, chorizo, and wine. The chile peppers add a nice kick. 6 servings

1-1/2 pounds small potatoes (1 to 2 inches in diameter)
1/3 cup olive oil
1 large onion, sliced
2 garlic cloves, finely chopped
2 red bell peppers, chopped
1 Tablespoon paprika
1 teaspoon salt
1/2 pound chorizo, sliced
1/2 cup dry white wine
Water
Guindillas or other small mildly hot pickled chile peppers

Cut potatoes halfway through, then "snap" open. Heat oil in large skillet over high heat until hot. Add potatoes; cook about 10 minutes or until golden brown, stirring occasionally. Add onion and garlic. Cook about 5 minutes or until onion is slightly brown, stirring frequently. Stir in bell peppers, paprika, and salt. Cook 2 minutes, stirring occasionally. Stir in chorizo and wine. Cook about 3 minutes or until wine is slightly reduced. Add water to cover vegetables; add pickled The chile peppers. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until potatoes are tender. Remove chiles. Spoon potatoes into individual flat soup bowls. If desired, serve with salad and bread.

Tip: You have to chascar (crack) the potatoes - cut them halfway through and snap them open. This allows the potatoes to absorb the flavor better. Recipe Source: Cocina Casera Espanola - Spanish Home Cooking by Miriam Kelen (Cocina Casera, Inc)