Showing posts with label Spanish. Show all posts
Showing posts with label Spanish. Show all posts

Spanish Roasted Cauliflower

1:03 PM by in the kitchen with the Fernandezs
Sherry vinegar is popular in Spanish cooking. Serve this as a tapas dish or on a board with selection of Spanish meats, cheeses, olives, etc. 

Coliflor Asado (Spanish)
Coliflor Rostit (Catalan)
Serves 2-4
Preheat the oven to 400F (200C)

1/2 organic cauliflower, cut into bite-sized florets
2 Tbs. (30 ml) olive oil
1/2 Tbs. (7,5 ml) sherry vinegar
1 tsp (5 g) capers
1 organic crushed garlic clove
pinch of red pepper flakes
1 slice prosciutto, thinly sliced
parsley

~Catalan~

un 1. Line a baking tray with parchment paper.


dos 2. Toss the cauliflower florets with 1 Tbs. (15 ml) olive oil,


tres 3. Bake for 15 minutes.


quatre 4. Combine 1 Tbs. (15 ml) oil, sherry vinegar, capers, garlic, and red pepper flakes.


cinc 5. In a small frying pan, over medium-heat, crisp sliced prosciutto.


sis 6. Plate the cauliflower and drizzle with the vinaigrette.


set 7. Top with the crispy prosciutto and parsley.



Try other 


cauliflower recipes:


Pasta with Cauliflower, Nuts, and Raisins: https://veggiefernandezs.blogspot.com/2021/01/pasta-with-cauliflower-nuts-and-raisins.html


Cauliflower Rice Tabbouleh with Seeds:

https://veggiefernandezs.blogspot.com/2016/09/cauliflower-rice-tabbouleh-with-seeds.html


Cheesy Cauliflower Bowl:

https://veggiefernandezs.blogspot.com/2015/09/cheesy-cauliflower-bowl.html



or 


tapas dishes:


Frittata Pizza

11:12 AM by in the kitchen with the Fernandezs
A mix of a Spinach and an Italian dinner, a late nigh snack, or even for breakfast!


Frittatina di pizza (Italian)
Tortilla de pizza (Spanish)

Serves 4
Preheat broiler to 160F (71C)

8 organic eggs
little black pepper and salt
1 Tbs. (15 ml) olive oil
1 sliced organic bell pepper
sliced organic mushrooms
strips of organic pepperoni
(GF) cheese
1/4 cup (60 ml) (DF) pizza or marinara sauce
chopped organic basil

~Italian/Spanish~

uno/uno 1. Beat the eggs, salt, and black pepper.


due/dos 2. Heat the oil over medium-high heat in an ovenproof skillet.


tre/tres 3. Add bell pepper and mushrooms, cook and stir about 5-7 minutes.


quattro/cuatro 4.  Stir in pepperoni.


cinque/cinco 5. Add the eggs.


sei/seis 6. Scatter the cheese over the top.


sette/siete 7. Reduce the heat to medium.


otto/ocho 8. As the eggs on the bottom set, slide heatproof spatula under and lift up so raw eggs flow underneath.


nove/nueve 9. When eggs are about halfway cooked, spoon sauce over the top.


dieci/diez 10. Boil until top is set and begins to brown, 3-7 minutes, and eggs reach a safe internal temperature of 160F (71C).


undici/once 11. Let it sit for 5 minutes before serving.


dodici/doce 12. Garnish with basil.

Spanish-Style Boiled Potatoes

1:35 PM by in the kitchen with the Fernandezs
The potatoes originated in Peru or Bolivia and were brought to Spain by the early explorers, then spread throughout Europe.

Les Papes Bullides (Catalan)
Las Papas Hervidas (Spanish)
(Boiled potatoes)
Serves 4

1 1/2 pounds (675 g) organic potatoes
5 Tbs. (75 ml) olive oil
4 sliced organic garlic cloves
1 tsp. (5 ml) each: cumin and crushed chilies
3 tsp. (15 ml) paprika
2 Tbs. (30 ml) red wine vinegar
1 organic red bell pepper, sliced

-Catalan numbers-
un 1. Cook the potatoes in boiling stated water until tender when poked with a folk.

dos 2. Drain, peel or not.

tres 3. Heat the oil and sauté the potatoes until golden color.

quatre 4. Crush together the garlic, chilies, and cumin.

cinc 5. Mix in the paprika and vinegar.

sis 6. Add the garlic mixture to the potatoes with the bell pepper. Cook about 2 minutes.

set 7. Serve warm.

Bona gana! (Catalan)

¡Buen Provecho! (Spanish)


Spanish Garlic Soup

4:16 PM by in the kitchen with the Fernandezs
Garlic helps: better blood pressure, lower cholesterol, reduced risk of heart disease, stronger bones, improve memory and skin...Add a little Spanish 💃🕺 to one of the most popular ingredients in the Mediterranean...garlic!

Sopa de ajo
Serves 4
Preheat the oven to 450F (230C)

2 Tbs. (30 ml) olive oil
+4 cloves of organic garlic
4 slices of (gluten-free) French bread, cut into 1/4 inch (5 mm) slices
1 Tbs. or more (+6 g) paprika
4 cups (1 L) of organic beef stock
1 tsp. (2 g) ground cumin
pinch of saffron and cayenne pepper
4 organic eggs
2 slices of diced ham
fresh parsley or rosemary for garnish


uno 1. Add garlic and oil to a pan and cook until golden color. Set aside.

dos 2. Add the bread in the oil and cook until golden. Set aside.

tres 3. Add the paprika to the oil pan for a few seconds.

cuatro 4. Stir in the ham, beef stock, cumin, saffron, and cayenne pepper. 

cinco 5. Crushed the garlic cloves and add to the pan. Cook about 5 minutes.

seis 6. Fill four ovenproof soup bowls with the stock.

siete 7. Place a slice of bread on top.

ocho 8. Top with crack egg.

nueve 9. Bake for 4-5 minutes, poaching the egg.

diez 10. Remove and sprinkle with parsley or sprig of rosemary.

"I want to preserve

this very important part of

our culture (our food) for the next generation.”

-unknown



Beans and Rice à la Thrown Together

1:55 PM by in the kitchen with the Fernandezs
(Mike) It was late, and I did not fix dinner. What to have? I checked the shelves and found my case of mix beans. (Yes, Costco special.) Now what else do I have...
Frijoles y arroz (Spanish)
...
olive oil
organic garlic
organic onion
organic bell pepper
organic 3-beans
cumin, chili powder, black pepper, oregano, organic lime juice
(dairy-free) cheese (Just for me, so I used cheddar.)
rice
optional: 
  • fire-roasted dice tomatoes 
  • green olives 
  • cayenne pepper 
  • paprika 
  • cilantro or parsley leaves 
  • hot sauce
  • organic chicken broth
  

uno 1. Cook the rice in the rice cooker with some turmeric, zaatar, and organic chicken broth instead of water. (I started the rice before knowing what I was going to eat.)


dos 2. Sauté the garlic, onions, and bell peppers.


tres 3. Stir in some mix beans and spices.


cuatro 4. Reduce the heat. Simmer until the rice is done. 


cinco 5. Stir in some cheese and some lime juice.


seis 6. Mix some rice with the beans.



¡Leftovers for tonight! Maybe, I will add some tomatoes and olives this time.



Beans with Tomatoes à la Spanish

9:36 AM by in the kitchen with the Fernandezs

This is easy to make in one pot. Smokey sweet spices add to this Spanish dish. Serve as a hot or cold dish, as tapas, or a side dish.

Frijoles con tomate (Spanish)
Fesols amb tomàquet (Catalan)
Feixóns con tomate (Galician)
Serves 4

olive oil
organic onion(s), diced
organic garlic cloves, chopped 
paprika
2 bay leaves
cumin 
black or lemon pepper
2 cans 14 ounces (400 ml) each organic: beans, drained and rinsed & tomatoes
2 large handfuls spinach, chopped 
grated (dairy-free) cheese
parsley

~Castilian / Catalan / Galician~
uno / un  1. Heat the oil in a skillet over a medium heat. 

dos / dos/ dúas 2. Add the onions, stir for 3-5 minutes

tres 3. Add the garlic, paprika and bay leaves for a minute.

curator / quatre / catro 4. Add the beans and tomatoes, stir and break up the tomatoes a bit.
cinco/ cinc / cinco 5. Add the seasons with salt and pepper.

seis / sis / seis 6. Reduce the heat to low. Simmer for 15 minutes.

siete / set / sete 7. Stir in the spinach and cook.

ocho / vuit / oito 8. Add grated cheese.

neuve / nou / nove 9. Sprinkled with parsley.

Lamb Casserole à la Spanish

1:23 PM by in the kitchen with the Fernandezs
 A twist on lamb casserole with Spanish flavors. 
Cazuela de cordero (Spanish)
Serves 6

3 Tbs. (45 ml) olive oil
about 3 pounds (about 1365 g) grass fed/organic lamb fillet, cut into bite size cubes
chopped 1 organic onion
+6 cloves of organic garlic to taste, unpeeled
1 bay leaf
paprika to taste
1/2 cup (120 ml) dry sherry, sherry vinegar, or red wine vinegar
3/4 cup (180 ml) red wine
organic broad beans or white beans, rinsed and rained
1 organic red bell pepper, steamed and chopped
1 28-ounce (575 g) can whole peeled organic tomatoes, with the juice
chopped parsley
black pepper to taste

uno 1. Heat 2 Tbs. (30 ml) olive.

dos 2. Add half the meat and brown well on all sides, about 15 minutes.  Remove and repeat with the rest of the lamb cubes.

tres 3. Heat the rest of the oil and sauté the onions.

cuatro 4. Add all the meat,  garlic, bay leaf, paprika, sherry (or choice of vinegar), wine, and black pepper

cinco 5. Bring to a boil, cover and simmer for 1 1/2 to 2 hours.

seis 6.  Add the beans and tomatoes the last 10-15 minutes.

siete 7.  Stir in the parsley.


~Check out the other lamb and/or Basque recipes.~



Eggplant with Tomato Sauce

11:46 AM by in the kitchen with the Fernandezs
 The sauce can be as spicy as you like. 
Berenjena con salsa de tomate (Spanish)
Berenxena con salsa de tomate (Galician)
Albergínia amb salsa de tomàquet (Catalan)

Serves 4
Preheat the broiler

2 small organic eggplants
4 Tbs. (60 ml) olive oil
2 green chilis, sliced
8 organic chopped garlic cloves
1 pound (455 g) organic tomatoes, chopped
Tahini
green chilies, minced

-Catalan-
un 1. Cook the eggplants on all sides over a high flame until the skins are charred. 

dos 2. Let the eggplants cool to the touch. 

tres 3. Peel off the skins.

quatre 4. Slice into a fan, leaving the stem on.

cinc 5. Heat the oil in a skillet over medium heat.

sis 6. Sauté the sliced chilis about a minute.

set 7.  Add the garlic for another minute.

vuit 8. Add the tomatoes. Do not stir for a minute. then still and cook about 5 minutes, until the sauce thickens.

nou 9. Dip both sides of the eggplants into the sauce.

deu 10. Transfer the sauce to an ovenproof baking dish. 

onze 11. Arrange the eggplants on top of the sauce.

dotze 12. Broil 10-15 minutes.

tretze 13. Place the sauce on a dish. Top with the eggplants.

catorze 14. Garnish with tahini and minced chiles to one side of the dish.

Bona gana! (Catalan)
Qué aproveite! (Galician)
Buen Provecho! (Spanish)






Orange and Asparagus Salad

1:11 PM by in the kitchen with the Fernandezs
Usually, olive oil is served over Spanish salads.

Ensalada de naranja y espárragos (Spanish)
Serves 4

organic asparagus, trim the ends and cut into bite size pieces
2 organic orange
2 organic tomatoes, cut into segments
organic (mixed) shredded lettuce leaves
2 Tsp. (30 ml) olive oil
1/2 tsp. (2,5 ml) sherry vinegar

uno 1. Cook the asparagus in boiling salted water for about 4 minutes. Drain and run under cold water.

dos 2. Zest half an orange. Peel the others and cut into segments.

tres 3. Squeeze out the juice from the membrane, save.

cuatro 4. Arrange the asparagus, oranges, tomatoes, and lettuce into a bowl.

cinco 5. Mix together the oil, vinegar, 1 Tbs. (15 ml) of orange juice, and 1 tsp. (5 ml) orange zest.

seis 6. Just before serving, pour the dressing over the salad and mix.

Disfruta la ensalada!
Enjoy the salad!


Chicken & Shrimp Paella

11:02 AM by in the kitchen with the Fernandezs
I do like paella since my first experience at a friend's house in San Francisco, back in the college-days. He cooked in a large skillet in the backyard, and we sat around the living room, which was a converted store. -Mike
Paella de pollastre i gambes
(Catalan/català)

Paella au poulet et crevettes
(Spanish/castellano)

Serves 4
just double or triple it for more friends

3 boneless, skinless organic chicken thighs, cut into bite size pieces 
some smoked paprika and black pepper
1 Tbs. (15 ml) olive oil
1 small organic yellow onion, finely chopped
3 minced organic garlic cloves
1 1/2 cups (300 g) arborio rice
3 cups (720 ml) organic chicken broth
28 ounce can (800 g) organic diced tomatoes, save the juice
1 cup (130 g) organic frozen peas
1/2 organic lemon juice
sliced organic lemons
1 Tbs. (15 g) chopped parsley
optional: 12 ounce (340 g) large raw shrimp, peeled and deveined

català/castellano
un/uno 1. In a small bowl, stir together chicken, pepper and smoked paprika.

dos/dos 2. In a skillet, heat the oil over medium heat.

tres/tres 3. Add the seasoned chicken and cook, stirring until brown, about 3 minutes. Transfer to a plate.

quatre/cuatro 4. Add onion to the skillet and cook, stir, about 4 minutes.

cinc/cinco 5. Stir in the garlic, cook about 30 seconds.

sis/seis 6. Stir in the rice, cook 3-4 minutes.

set/siete 7. Add the broth and tomatoes along with the juices. 

vuit/ocho 8. Cover and cook, without stirring for 12 minutes.

nou/nueve 9. Stir in the chicken, cover, without stirring until the liquid has been absorbed into the rice, about another 5-8 minutes. Check the temperature of the chicken 165F (74C).

deu/diez 10. Scatter the peas and optionals shrimp over the rice, cover. (Cook until shrimp are pink about 3-4 minutes.)

onze/once 11. Remove skillet from the heat and squeeze the lemon juice over it.

dotze/doce 12. Sprinkle with chopped parsley and add sliced lemons.

Bon gana! / Buen provecho!
Bon appétit

Farro Tempeh Paella

10:41 AM by in the kitchen with the Fernandezs
Farro, which is not gluten free, has been cultivated for centuries in the Fertile Crescent, found in Egyptian tombs, fed Roman Legions, and Italians have dined on faro for centuries as well. So, let's step across the Balearic Sea and enjoy a Spanish paella à la farro. 
Paella de farro i tempeh (Catalan)
Serves 8

3 Tbs. (45 ml) olive oil
4 ounces (115 g) tempeh
1 organic diced each: yellow onion and red bell pepper
2 organic each: minced garlic cloves and puréed Roman tomatoes
1 sliced organic carrot
1 tsp. (5 g) each: black pepper and saffron threads
2 tsp. (10 g) smoked paprika
3/4 cup (95 g) farro 
3 ounces (90 g) organic sliced mushrooms
1/2 cup (65 g) organic frozen peas
1 3/4 cups (225 g) organic vegetable stock
3 springs parsley roughly chopped for garnish
organic lemon wedges for garnish

un 1. In a large skillet over medium-high heat, add 1 Tbs. (15 ml) olive oil and tempeh pieces.

dos 2. Brown, stir occasionally.

tres 3. Remove form the pan, set aside in a small bowl and add a dash of black pepper.

quatre 4. In a medium-size paella pan or large skillet over medium heat, heat remaining oil.

cinc 5. Add onions, garlic, carrots, saffron, paprika, and farro.

sis 6. Sauté for 7 minutes, stirring occasionally.

set 7. Add bell peppers, mushrooms, ground pepper, tomatoes, and tempeh.

vuit 8. Sauté another 5 minutes, stir.

nou 9. Mix in the peas.

deu 10. Pour in stock and increase heat to high. Bring to a boil. Then reduce the heat to low, while stirring.

onze 11. Cover pan with foil. Cook 30-35 minutes.

dotze 12. Turn off the heat. Leave the foil on the pan. Let it steam for 15 minutes.

tretze 13. Remove the cover from the pan.

catorze 14. Garnish with parsley and lemon wedges.
Bon apetit!

Try some of the other paella dishes:
https://veggiefernandezs.blogspot.com/2016/03/catalan-paella-with-vegetables.html

https://veggiefernandezs.blogspot.com/2014/07/paella-vegetables-with-tofu.html

https://veggiefernandezs.blogspot.com/2016/01/paella-without-seafood.html



Fresh tempeh at the market, Jakarta, Indonesia, wrapped in banana leaves. It is high in protein, dietary fiber, and vitamins with an earthy flavor, which becomes more pronounced as it ages.






Grilled Eggplant Tapas

2:53 PM by in the kitchen with the Fernandezs
Serve as appetizers, snacks, or tapas at your next dinner party, family gathering, or just sit back and enjoy them yourself.
Serves 4
double or triple the ingredients as need

1 each: organic eggplant and garlic clove, and Italian baguette
1 6-ounce (175 g) mozzarella ball, sliced
4 organic Roma tomatoes, thinly sliced
1/4 cup (30 g) each: Parmesan cheese and fresh basil
1/4 cup (60 ml) olive oil

1. Cut the bread leaf in half lengthwise, then crosswise for four pieces.
2. Sprinkle eggplant slices lightly with sea salt.
3. Brush both sides of the eggplant slices and cut slides of bread with oil.
4. Grill eggplant slices, covered, directly over medium 7-8 minutes or until browned and tender, turning once.
5. Add bread, cut side down, to grill 1-2 minutes.
6. Rub toasted side of the bread with garlic halves.
7. Arrange eggplant, mozzarella, and tomatoes on toasted side of bread.
8. Return to grill, covered, grill 1-2minutes or until cheese softens.
9. Top with Parmesan and basil.
10. Drizzle with olive oil and sprinkle cracked black pepper if desired.
11. Cut each in half if you like smaller pieces.

¡Salsa Olé!

11:40 AM by in the kitchen with the Fernandezs
Add to almost anything: meat, fish, vegetables, chips....
Makes about 1/4 cup (30 g)

1/2 cup (65 g) organic cherry tomatoes
1/4 cup (30 g) chopped organic roasted red peppers
Castelvetrano or any pitted green olives 
2 Tbs. (30 g) organic golden raisins 
2 Tbs. (3 g) chopped parsley
2 tsp. (10 ml) each: olive oil and sherry vinegar

1. Stir together everything.

Slow Cooker Spanish Shepherd Style

5:06 PM by in the kitchen with the Fernandezs
After making this slow-cook sweet and spicy marinade pork loin, it can be used in three different ways. But first of all, it takes 8 hours to cook.
Al Pastor (Spanish)
Serves 4

20 ounces (570 g) organic pineapple chunks (1 can)
1/2 cup (120 ml) organic orange juice
1/4 cup (60 ml) white vinegar
1 medium organic onion, roughly chopped
3 organic cloves of garlic
14 ounces (400 g) chipotle chiles (2 cans)
2 Tbs. (30 g) chili powder
1 bay leaf
1 tsp. (5 g) each: oregano and cumin
1 boneless, skinless organic pork loin (about 4 pounds/1.820 g)

1. Purée in a blender until smooth: pineapple, orange juice, vinegar, onions, garlic, chiles, bay leaf, chili powder, oregano, and cumin 
2. Pour into a slow cooker.
3. Add pork and stir.
4. Cook on Low 8 hours., until the pork is tender (safe temperature 145F/63C)
5. Serve as: (Use organic ingredients.)

TACOS
Serve on soft, warm  (gluten-free) tortillas with grilled pineapple wedges, thinly sliced radishes, crumbled queso fresco cheese or a dairy-free and cilantro or parsley.

BOWLS
Enjoy it over rice with shredded mix lettuce, pinto beans, pico de gallo or favorite salsa, and grated (dairy-free) cheese.

TORTAS
Sever as a sandwich with crusty (gluten-free) rolls with organic refined beans, cotija cheese or a  dairy-free cheese, shredded cilantro or parsley, lettuce, sliced tomato, and avocado.

Spinach in Sesame Dressing

4:35 PM by in the kitchen with the Fernandezs
This is a lightly cooked spinach with a sweet, nutty dressing. The dressing is great on other Japanese vegetable dishes, as well.

ほうれん草の胡麻和え

/hōrensō no goma-ae/

Serves 2
A. Dressing ドレッシング /doresshingu/
1/4 cup (30 g) toasted sesame seeds + more for garnish
1 1/2 Tbs. (20 g) organic sugar
1 1/2 tsp. (7 ml) soy sauce or gluten-free liquid aminos
1 1/2 tsp. (7 ml) sake, rice wine or dry sherry

1. Grind the sesame seeds into a rough powder.
2. Add the sugar and grind briefly.
3. Transfer to a bowl, keep a tsp. (5 g) of the mixture for garnish.
4. Add the soy sauce/liquid aminos and stir until well blended.

B. Shiitake mushrooms 椎茸
3-6 mushrooms, grilled

C. Spinach 菠薐草 /hōrensō/
1 large bunch organic spinach, washed, drained

1. Have a bowl of ice water ready.
2. Bring a pot of water to a boil and add the spinach, root ends first. Submerge the leaves in the water. 
3. Cook 30 seconds.
4. Quickly transfer to the ice water. Keep the root ends together.
5. Use your hands to squeeze any excess water.
6. Transfer to a cutting board, trim, and discard the root ends. 
7. Chop the leaves into small pieces.

D. Serving
1. Place the spinach in a large bowl.
2. Drizzle with some of the dressing and toss. 
3. Add enough dressing so the spinach is coated by not wet.
4. Serve in individual bowls and garnish with toasted sesame seeds, some shiitake mushrooms, and the extra sesame-sugar powder. 

-modified Let's Cook Japanese Food!



Catalonia Picada Sauce

12:18 PM by in the kitchen with the Fernandezs
The sauce is typically found in Catalan and Valencian cuisines. It is a thicken juice, added as a seasoning during the cooking of a recipe. Historically, picada of almonds dated back to medieval dishes.
Salsa Picada de Catalunya (Catalan)

1/4 cup (30 g) organic blanched almonds
2 Tbs. (30 ml) olive oil
1 slice day-old bread, crusts removed, torn into. 1-inch (2,55 cm) pieces
2 organic garlic cloves, peeled
3 Tbs. (45 g) minced parsley
8 ounces (225 g) oyster or button mushrooms
1 tsp. (5 ml) sherry vinegar

un 1. Heat the almonds with a Tbs. (15 ml) oil in a skillet over medium heat.
dos 2. Cook, stirring often, until almonds are golden brown, 3-6 minutes.
tres 3. Transfoer almonds to food processor.
quatre 4. Increase the heart under the skillet to medium, add bread and cook, stirring until toasted, 2-4 minutes.
cinc 5. Transfer the bread to the processor.
sis 6. Add garlic and process until mixture is finely ground, about 20 seconds.
set 7. Transfer the mixture to a bowl, stir in parsley, and set aside.
vuit 8. Serve with
  • chicken
  • potatoes
  • plantains
  • meats
  • yuca
  • soups
  • stews
  • vegetables
  • fish
  • mussels
  • Argentina picada are served with ham, cured ham, pepperoni, sausages, blue cheese, pecorino, parmiggiano, served with dips, bread, olives, and nuts.

Fish from Seville

11:36 AM by in the kitchen with the Fernandezs
¡Olé! Fish from Spain today.
Pescado de Sevilla (Spanish)
Serves 4

4 skinless organic: tilapia, red snapper, mahimahi, or other white fish
1 Tbs. (15 ml) olive oil
1 cup (160 g) chopped organic onions
1 minced organic garlic clove
1 can (15 ounces/425 g) diced organic tomatoes with juice
3/4 cup (75 g) chopped pimento-stuffed green olives
1 Tbs. (4 g) fresh oregano or 1/2 tsp. (1,25 g) dried oregano
pinch or two of black pepper

1. Rinse the fish, pat it dry with a paper towel, and set aside.
2. In a skillet, over medium heat, cook the onions in the oil for about 3 minutes.
3. Add the garlic for another minute.
4. Stir in the tomatoes, olives, oregano, and pepper.
5. Bring the sauce to a boil.
6. Place the fish on top of the mixture, spooning a few spoonfuls over the fish.
7. Return the sauce to a boil, reduce the heat to low, and cover.
8. Cook the fish for 8-10 minutes or unit it flakes with a fork.

Catalan "Allioli"

1:03 PM by Alia Fernandez
All (garlic) i (and) oli (oil) in Catalan, is an all-purpose tabletop relish which enhances good food. It can go into anything: seafood, noodle and rice dishes, soups, stews, vegetables, snails, any grilled meat, even spread on plain bread.
Allioli Autèntic (Catalan)
"Authentic Allioli"
Makes 1- 1/4 cups (240-300 ml)

6 or more cloves of garlic
1/2 tsp. (2,5 ml) sea salt
1 cup (240 ml) olive oil

1. Cut each clove of garlic in half lengthwise, then mince finely.
2. Scatter salt in a bowl and add the garlic.
3. Mash into a paste.
4. Add the oil very slowly, a few drops at a time. Continue to mix.
5. Continue to add the oil until an emulsion forms. (This could be less than a cup (240 ml) of oil.)

6. Try:
In Majorca
 with boiled potatoes or tomatoes are stir into it.

Allioli amb Fruita
Allioli with Fruit

1. Peel and core fruit, cut into large cubes, cooked in water about 5 minutes. Drain and cool.
2. Paste: 3-4 ounces (60-90 ml) olive oil + 3-4 garlic cloves + 1/2 tsp. (2,5 ml) salt
3. Add to the fruit.

Subscribe to: Posts (Atom)
In the Kitchen with the Fernandez's © 2013 | Powered by Blogger | Blogger Template by DesignCart.org