Andalucia recipes

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Receitas da Andaluzia

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Andalucia recipes

  1. 1. THE FOOD AND WINE OF ANDALUCIA 1 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 THE FOOD AND WINE OF ANDALUCÍA FLAVORS FROM FARM TO TABLE
  2. 2. THE FOOD AND WINE OF ANDALUCIA 2 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 TABLE OF CONTENTS Gazpacho de Garbanzos Chicken Cooked in an Almond and Saffron Sauce (Gallina en Pepitoria) Iberian Pork Loin in an Adobo from Extremadura (Solomillo de Cerdo Iberico en Adobo Extremeño) Spanish Tortilla with Potatoes and Onion Gazpacho Sevillano Andalusian Cold Almond-Garlic Soup (Ajo Blanco) Andalusian Asparagus Andalusian Braised lamb Shanks with Honey Spanish Sweet French Toast with Citrus Syrup (Torrijas) Andalusian Spiced Mini-Kebabs (Pinchos Morunos) Andalusian Chicken and Chickpea Soup (Cocido Andaluz) Halibut with Spinach Almond Sauce (Pescado en Pepitoria) Crispy Shrimp Fritters from Cadiz (Tortillitas de Camarones) Salt-Baked Whole Fish
  3. 3. THE FOOD AND WINE OF ANDALUCIA 3 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 GAZPACHO DE GARBANZOS Ingredients Amounts Chickpeas, cooked 14 oz. Bread, stale, soaked in water to soften, 1½ oz. then squeezed out Garlic clove 1 ea. Aged sherry vinegar ¾-1 oz. Extra virgin olive oil 4½ oz. Water 1 pt. Sweet paprika Cumin Salt Garnish Fresh herbs (parsley, mint, or tarragon) Cucumber or sweet red pepper, diced Method 1. Process the chickpeas, bread, garlic, and vinegar in a blender or Thermomix until the consistency of mayonnaise. Add the extra virgin olive oil and water to thin to the desired consistency. Season with the sweet paprika, cumin, and salt. 2. Serve chilled with a garnish of fresh herbs and diced cucumber or sweet pepper.
  4. 4. THE FOOD AND WINE OF ANDALUCIA 4 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 CHICKEN COOKED IN AN ALMOND & SAFFRON SAUCE GALLINA EN PEPITORIA Yield: 4 to 6 portions Ingredients Amounts Extra virgin olive oil ½ cup Chicken, large, cut into 8 pieces 1 ea. Almonds, raw, blanched 40 ea. Garlic cloves, thinly sliced 4 ea. Country-style bread, slightly stale, 1-2 slices crusts removed Onion, large, minced 1 ea. Leek, minced 1 ea. Bay leaves 2 ea. Clove 1 ea. Cinnamon or cassia bark piece, small 1 ea. Dry white wine 1 cup Dry sherry (optional) ½ cup Eggs, hard-boiled 2 ea. Chicken stock, well-flavored, or water 3-4 cups Saffron a pinch Peppercorns 10 ea. Sea salt Italian parsley, chopped 2 Tbsp. Method 1. Heat 2 tablespoons oil in a deep skillet and add the chicken pieces, frying them until golden on all sides. Remove the chicken and set aside. Discard the oil in the pan and wipe it out. 2. When the skillet is cool, add the remaining oil and the blanched almonds. Fry the almonds until golden, stirring constantly and watching closely because they burn easily. Remove the almonds with a slotted spoon and set aside. In the same oil, fry the garlic slices until golden but not brown. Again, using a slotted spoon, remove the garlic slices and set aside. 3. Remove half the oil from the skillet and set aside. In the remaining oil, fry the bread until golden on all sides. Remove and set aside. 4. Discard the oil in which you fried the bread but retain the residue. Add back the reserved oil and set over medium-low heat. Fry the minced onion and leek gently until soft, then add the bay leaves, clove, and cinnamon (this is the basic sofrito). Stir to mix well, then add the chicken pieces back to the skillet along with the white wine, and raise the heat to medium. Let the wine bubble and reduce slightly, then add stock or water to make about an inch or so of liquid in the bottom of the pan. Lower the heat and let the chicken continue cooking gently for 20 to 30 minutes or until done.
  5. 5. THE FOOD AND WINE OF ANDALUCIA 5 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 5. Meanwhile, transfer to a mortar or food processor the bread, garlic slices, between half and two-thirds of the almonds, the saffron, and the peppercorns. Add the yolks of the hardboiled eggs, reserving the whites. Process to make the picada, adding the sherry (or, if you prefer, a little of the cooking liquid) to make a smooth paste. When the chicken is done, add about half a cup of cooking liquid to the processor and process again, then transfer to the skillet in which the chicken is cooking and stir it in. Add salt to taste and let cook, uncovered, another 10 or more minutes to reduce and thicken the sauce to a cream. 6. Remove the chicken pieces from the sauce and arrange on a serving platter. Strain the pepitoria sauce over the chicken pieces. 7. Chop the reserved egg whites and remaining almonds and sprinkle over the chicken, along with the chopped parsley. Serve. Note: The dish is of Middle Eastern or Jewish origin, a very old dish, made by pounding almonds, garlic, and saffron with other ingredients, then stewing the chicken—or turkey, rabbit, or even cubes of tender young veal or lamb. The picada, or pounded ingredients, makes a very smooth, creamy sauce—but without any cream added.
  6. 6. THE FOOD AND WINE OF ANDALUCIA 6 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 IBERIAN PORK LOIN IN AN ADOBO (SPICE PASTE) FROM EXTREMADURA SOLOMILLO DE CERDO IBERICO EN ADOBO EXTREMEÑO Ingredients Amounts Adobo Garlic cloves, minced 2 ea. Pimenton de la Vera (smoked Spanish 1 Tbsp. paprika) Dried oregano 1 Tbsp. Extra virgin olive oil Sea salt Vinegar or lemon juice (optional) Pork loin 1¼ lb. Method 1. Mix together all the adobo ingredients, adding enough oil and vinegar or lemon juice to make a thick paste. Smear it all over the pork and set aside to marinate for at least 2 hours, or preferably overnight. 2. When ready to cook, grill the meat over medium-high heat.
  7. 7. THE FOOD AND WINE OF ANDALUCIA 7 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 SPANISH TORTILLA WITH POTATOES AND ONION Yield: 6 to 8 portions Ingredients Amounts Extra virgin olive oil ¼ cup Onion, medium, finely chopped 1 ea. Potatoes, medium, peeled, diced 2 ea. Salt and pepper to taste Eggs, large 6 ea. Method 1. Warm the oil in a straight-sided iron skillet over medium-low heat and cook the onions gently for about 5 minutes, or until they start to soften; do not let them get brown. 2. Add the potatoes to the middle of the pan and push the onions to the side. Continue cooking the mixture for 7 to 10 minutes, stirring and turning with a spatula, until the potatoes are softened and thoroughly cooked. 3. Use a slotted spoon to remove the potatoes and onions from the pan, leaving the oil behind; set it aside to cool. In another bowl, beat the eggs with a fork until they are thoroughly blended. 4. When the potato mixture has cooled enough so it will not cook the eggs, pour the eggs over the potatoes and mix it together gently with a fork to make sure everything is coated with egg. 5. Turn the heat back up to medium-low. When the oil in the skillet starts to sizzle, pour the egg mixture into the pan and cook, shaking the pan gently to keep the eggs from sticking to the bottom. As soon as the eggs begin to solidify around the edges, start to run a palette knife, narrow spatula, or cake icer around the edges. You must keep moving the tortilla as it begins to harden so it doesn’t stick to the pan. 6. When the top is still rather liquid, invert a plate over the top of the skillet and begin to turn the plate and the skillet over, being careful of the oil, and continue to cook the other side. 7. Cook the tortilla until it is done to your liking, slide it out of the pan, and set it aside on a plate to cool to room temperature before serving. Note: Do not attempt to increase this recipe by adding more eggs. Because this dish is always served at room temperature, you can make several tortillas ahead of time and they hold nicely. © 2011 Nancy Harmon Jenkins
  8. 8. THE FOOD AND WINE OF ANDALUCIA 8 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 GAZPACHO SEVILLANO Yield: 8 portions Ingredients Amounts Tomatoes, rips, peeled, coarsely chopped 3½ lb. Garlic clove, chopped 1 ea. Red onion, small, chopped ½ ea. Green bell pepper, chopped 1 ea. English cucumber, peeled, chopped 1 ea. Extra virgin olive oil 1 cup Sherry vinegar 2 Tbsp. White bread, country-style, stale, 2” slice 1 ea. Cold water ½ cup Cumin, ground ½ tsp. Cayenne pepper a pinch Salt to taste Sugar to taste Method 1. Put the tomatoes, garlic, onion, pepper, and cucumber in a blender and blend it briefly to purée. 2. With the blender lid ajar, pour in the oil and vinegar while you continue to process the vegetables. 3. Tear the bread into small chunks and soak them briefly in the cold water. When the bread is soaked thoroughly, gently squeeze out the excess water and add the soaked bread to the blender along with the cumin and cayenne; process to incorporate thoroughly. 4. Taste and adjust the seasoning, adding salt and/or a small quantity of sugar if necessary. More sherry vinegar also may be added to adjust the flavor. If the thoroughly pureed soup seems too thick, add ice-cold water until the desired consistency is reached. 5. You can garnish this soup with finely diced cucumber, green pepper, onion, and hard-boiled egg. © 2011 Nancy Harmon Jenkins
  9. 9. THE FOOD AND WINE OF ANDALUCIA 9 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 ANDALUSIAN COLD ALMOND-GARLIC SOUP AJO BLANCO Yield: 6 portions Ingredients Amounts Almonds, shelled 2 cups Bread, country-style, stale, crusty ½ lb. Water 1 cup Extra virgin olive oil 1 cup Garlic cloves, minced 4 ea. Salt 1½ tsp. White wine vinegar ¼ cup Water, iced 1 qt. Almond extract, pure to taste Method 1. Blanch the almonds by dropping them into a pan of boiling water for about 1½ minutes or until the skins are loose enough to slip off. Run them under cold water to cool them; skin them. Chop the almonds coarsely with a knife and place them in a blender. 2. Cut the crusts away from the stale bread and tear the crumb into large pieces; put them into a bowl with the water, turning the bread so that it absorbs most of the water. Once the water is absorbed, squeeze the bread gently to get rid of the excess water; place it in the food processor and process it in brief spurts to a textured cream. 3. Add the bread to the almonds in the blender, turn on the blender, and slowly pour in the olive oil; blend until it reaches the consistency of a thick cream. 4. Add the garlic, salt, and vinegar and blend to mix well. With the motor running, add about half of the iced water and refrigerate the soup or put it in the freezer for an hour or so, until it is ready to serve. 5. Before serving adjust the seasoning with salt and almond extract and adjust the consistency with water. Garnish the soup with green seedless grapes, golden raisins, peeled and cubed fresh apple, or small bread cubes fried in a little olive oil. © 2011 Nancy Harmon Jenkins
  10. 10. THE FOOD AND WINE OF ANDALUCIA 10 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 ANDALUSIAN ASPARAGUS Yield: 4 to 6 portions Ingredients Amounts Asparagus, young, trimmed, rinsed 2 lb. Extra virgin olive oil ¼ cup Garlic cloves, peeled 4 ea. Almonds, blanched 12 ea. Country- style bread, crust, 2” slice, crusts removed, cubed 1 ea. Sherry vinegar 1 Tbsp. Salt and pepper to taste Method 1. Preheat the oven to 400ºF. 2. Heat 2 tablespoons of the olive oil in a saucepan over medium heat; add the garlic, almonds, and the bread and sauté the mixture, stirring constantly, until all of the ingredients are nicely browned, about 5 to 7 minutes. 3. Transfer the almonds, garlic, and bread cubes with a slotted spoon to a food processor or blender, add the vinegar and about ½ teaspoon of salt, and process briefly until the mixture is a coarse meal. 4. In the oil remaining in the pan, sauté the asparagus over medium-low heat until the stalks change color and start to become tender, about 5 to 7 minutes. 5. Remove the asparagus and place them in an ovenproof gratin dish; bring a cup of water to a boil and pour it over the asparagus and sprinkle the almond-bread mixture over the top. 6. Bake it for 15 minutes or until the asparagus is thoroughly cooked and most of the liquid has boiled away; serve immediately. © 2011 Nancy Harmon Jenkins
  11. 11. THE FOOD AND WINE OF ANDALUCIA 11 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 ANDALUSIAN BRAISED LAMB SHANKS WITH HONEY Yield: 6 to 8 portions Ingredients Amounts Extra virgin olive oil ¼ cup Lamb shanks, meaty, cut crosswise Into 2½” pieces 5 lb. Onions, medium, finely chopped 2 ea. Green bell pepper, medium, finely chopped ½ ea. Saffron threads, dissolved in 3 Tbsp. of water 1½ tsp. Sweet paprika 1 Tbsp. Dry white wine 1 cup Brandy, preferably Spanish ¼ cup Honey, mild 2 Tbsp. Sherry vinegar 3 Tbsp. Salt and pepper to taste Method 1. In a large, heavy Dutch oven or casserole dish, heat 2 tablespoons of the oil over medium-high heat; add a single layer of lamb pieces and cook, turning occasionally, until the meat is browned on all sides, about 10 minutes. 2. Transfer the cooked lamb to a platter and repeat the cooking process with the remaining lamb. Pour the fat out of the pan and wipe it clean. 3. Add the remaining 2 tablespoons of the oil to the pan together with the onions and the bell peppers; cook, stirring occasionally, over medium-low heat until the onions are softened but not browned, about 10 minutes. 4. Stir in the saffron water, paprika, wine, and brandy; bring the mixture to a boil and cook the liquid until it is reduced by half, about 10 to 15 minutes. 5. Return the meat to the pan and add enough water to come halfway up the meat; cover and cook over medium-low heat, stirring occasionally, until the meat is very tender and falling off of the bone, about 2½ hours. 6. Remove it from the heat and, using tongs, transfer the lamb to a deep platter, cover it lightly with foil, and set it in a warm oven while you finish the sauce. 7. Carefully degrease the sauce in the casserole dish by tilting the dish and spooning out the fat that rises. Once the fat is removed, set the pan over medium-high heat and stir in the honey, vinegar, and salt to taste. 8. Boil the sauce until it is reduced down to 2 cups, about 10 minutes. Taste and add more salt and some pepper. Pour the sauce over the lamb and serve immediately. © 2011 Nancy Harmon Jenkins
  12. 12. THE FOOD AND WINE OF ANDALUCIA 12 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 SPANISH SWEET FRENCH TOAST WITH CITRUS SYRUP TORRIJAS Yield: 6 portions Ingredients Amounts Orange juice, fresh 1¼ cups Lemon juice, fresh 1 Tbsp. Spanish brandy 1/3 cup, plus 1 Tbsp. Orange liqueur 1/3 cup, plus 1 Tbsp. Port 1/3 cup, plus 1 Tbsp. Orange zest, into julienne strips ½ ea. Sugar 5 Tbsp. Whole milk 1 qt. Lemon zest ½ ea. Cinnamon stick, 3½” 1 ea. White bread, crusty, ¾” slices 6-8 ea. Extra virgin olive oil ¼ cup Eggs, well beaten 3 ea. Method 1. Mix the juices, liquors, orange zest, and sugar together in a small saucepan and bring the mixture to a boil over medium-low heat. Simmer the mixture for about 25 minutes, or until the liquid has been reduced to 1¾ cups of syrup; set it aside and keep it warm. 2. In another saucepan, combine the milk with the lemon zest and cinnamon and bring it to bare simmer over low heat; steep over very low heat for about 20 minutes. 3. Place the bread slices in a rectangular dish in which all the slices will fit without overlapping. 4. Remove and discard the lemon zest and cinnamon stick from the milk and pour the milk over the bread; let it sit for a few minutes. 5. When you are ready to cook, heat the skillet over medium heat; add 2 tablespoons of the olive oil. 6. Carefully dip a slice of soaked bread in the beaten egg, turning it to coat both sides. 7. Cook, turning once, until it is nicely browned and firm, exactly as you would for French toast. Repeat the process with the remaining oil and bread. 8. Arrange the torrijas on a platter, drizzle a little of the orange syrup over each slice, and put the remaining syrup in a pitcher. © 2011 Nancy Harmon Jenkins
  13. 13. THE FOOD AND WINE OF ANDALUCIA 13 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 ANDALUCIAN SPICED MINI-KEBABS PINCHOS MORUNOS Yield: 10 to 12 portions Ingredients Amounts Garlic cloves, minced 2 ea. Sea salt 1 tsp. Coriander seeds 1 tsp. Cumin seeds 1 tsp. Turmeric ¼ tsp. Spanish paprika, mildly hot 2 tsp. Black pepper, freshly ground to taste Extra virgin olive oil 3 Tbsp. Lemon juice, fresh 1 Tbsp. Pork, into small pieces 1¼ lb. Method 1. Crush the garlic with the salt in a mortar until it forms a paste. 2. Combine the coriander and the cumin seeds in a dry skillet over medium-low heat; toast them from several minutes, until the spicy aromas start to rise. Transfer the spices to the mortar and pound them gently into the garlic paste. Mix in the turmeric, paprika, lots of black pepper, the olive oil, and the lemon juice; transfer the mixture to a bowl. 3. Add the pork pieces to the spice mixture and mix them thoroughly. Set them aside, covered, for at least an hour or so, or overnight. 4. Half an hour before you’re ready to cook, if you’re using bamboo skewers, soak them in water for at least 30 minutes. Get the grill or broiler ready to cook. 5. Thread the meat pieces on the skewers, 4 to 5 pieces to a skewer. Each piece should touch the others but not be jammed tightly together. 6. When the grill or broiler is ready, cook the skewers, turning them once, for a total cooking time of 5 to 6 minutes. Remove them from the heat and serve them immediately with a dry fino sherry or Manzanilla from southern Spain. © 2011 Nancy Harmon Jenkins
  14. 14. THE FOOD AND WINE OF ANDALUCIA 14 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 CHICKEN AND CHICKPEA SOUP COCIDO ANDALUZ Yield: 8 to 10 portions Ingredients Amounts Chicken stock 8 cups Chicken, or chicken parts, rinsed 3½-4 lb. Chickpeas, dried, soaked overnight, drained ½ lb. Garlic cloves, coarsely chopped 2-3 ea. Carrots, medium, into chunks 3 ea. Celery stalks, into chunks 3 ea. Tomatoes, ripe, peeled, coarsely chopped 2 ea. Leeks, trimmed, ¼” thick slices 2 ea. Potatoes, medium, peeled, into bite- sized chunks 2 ea. Long-grain rice ½ cup Red chile pepper, mild 1 ea. Red chile pepper, hot 1 ea. Prosciutto or jamon Serrano, diced 1 cup Sea salt to taste Eggs, hard-boiled 2 ea. Mint, leaves only, chopped 1 bu. Method 1. Add the stock and chicken to a soup kettle along with 2 cups of water, or enough to cover the chicken to a depth of 1-inch. Bring to a simmer over medium heat, then lower the heat, cover the pot, and simmer until the chicken is done, 2½ to 3 hours. If you use chicken parts rather than a whole bird, they will be done in 40 minutes to 1 hour. Add more boiling water from time to time as the stock cooks down. 2. When the chicken is thoroughly cooked, remove it from the stock. Separate the meat from the bones and skin and discard the latter. Set the pieces of the chicken aside in a warm place, to be added to the cocido later. 3. Set the stock over medium-lo heat and return to a simmer. Add the drained chickpeas and garlic and simmer, for about 20 minutes or until the chickpeas have started to soften, then stir in the carrots, celery, tomatoes, leeks, and potatoes. Continue cooking for another 20 to 30 minutes or until the chickpeas are soft, then stir in the rice and two kinds of pepper, torn into smaller pieces. 4. Adjust the quantities of chili to your taste for more or less picante flavors. Continue cooking, covered, for another 10 to 12 minutes or until the rice is done. 5. Add the diced ham, and a little salt if necessary. Arrange the pieces of chicken in the bottom of serving dish or in individual serving bowls. Spoon the rest of the cocido over the top and garnish with chopped egg and the chopped mint leaves. Serve immediately. © 2011 Nancy Harmon Jenkins
  15. 15. THE FOOD AND WINE OF ANDALUCIA 15 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 HALIBUT WITH SPANISH ALMOND SAUCE PESCADO EN PEPITORIA Yield: 6 portions Ingredients Amounts Extra virgin olive oil ¼ cup Garlic cloves, slivered 4 ea, Almonds, blanched and slivered ½ cup Rustic country bread, crusts removed, 1 cup cubed Saffron threads large pinch Cinnamon bark, 1” piece, broken 1 ea. into bits (½ tsp. ground cinnamon) Sea salt and freshly ground black pepper to taste Aged sherry vinegar or freshly squeezed 1 Tbsp. lemon juice Flat leaf parsley, chopped ½ cup Yellow onion, finely chopped 1 cup Leek, white and pale green parts only, 1 cup finely chopped Instant flour (Wondra) ½ cup Halibut steaks, boneless, 1” thick 1½ lb. Fish stock or dry white wine ½ cup Dry sherry ½ cup Method 1. Warm the olive oil over medium-low heat and add the garlic slivers. Cook until the garlic is soft but do not let it brown. Remove with a slotted spoon and set aside in a saucer. 2. Raise the heat slightly and add the almond slivers to the oil. Cook, stirring, until the almonds are toasted golden brown. Be careful not to let the almonds burn. Remove with a slotted spoon and set aside in another saucer. 3. Add the bread cubes to the same oil and sauté, stirring and turning, until each cube is dark golden on all sides. Remove and add to the almonds. 4. Combine the saffron and broken cinnamon bark with a teaspoon of the salt in a mortar and crush to a powder. Sift through a fine sieve to make sure there are no large pieces of cinnamon left. Scrape into a small bowl and add the vinegar or lemon juice and several turns of black pepper. 5. Combine the sautéed garlic slivers with the parsley in a food processor and process in brief spurts until you have a purée. Add the almonds and bread and again, using brief spurts, process until the sauce is a grainy texture. Be careful not to overprocess—the texture should be crisp and crunchy, not bready. Add the saffron mixture and process very briefly, just long enough to mix. This sauce may be made ahead to this point and set aside.
  16. 16. THE FOOD AND WINE OF ANDALUCIA 16 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 6. When ready to cook, preheat the oven to 400°F. You should have plenty of oil in the skillet, but if not, add a few tablespoons more and set over medium-low heat. Add the onion and leek to the pan and cook very gently, stirring frequently, until they are soft, then remove, using a slotted spoon, and set aside. 7. While the onions and leeks are cooking, season the fish on both sides with salt, pepper, and instant flour. As soon as the vegetables have been removed form the skillet, raise the heat and add the fish steaks. Brown them quickly on both sides, then transfer the fish to an oven dish. Spoon the reserved onion mixture over the top of the fish, cover the dish with foil, and set in the preheated oven to bake for 20 minutes. 8. Add the fish stock or white wine and sherry to the skillet in which the fish was sautéed. Set over medium heat and boil down, scraping up the brown bits in the pan and concentrating the wine. When the liquid is reduced to half a cup, stir in the almond-saffron pepitoria sauce. 9. Remove the fish from the oven after 20 minutes. Take the foil cover off the oven dish and spoon the pepitoria sauce all over the fish, mixing it lightly with the pan juices. Return the dish, uncovered to the oven for an additional 10 minutes. Remove and let sit brieftly—10 minutes or so—before serving. Note: Traditional Spanish cooks make pepitoria using a mortar and pestle, and it’s a true that it makes the best textured sauce. But it’s a pretty laborious preparation for Americans, who will feel more comfortable, no doubt, using a food processor, although it’s a good idea to crush the saffron and cinnamon in a mortar. If you don’t have a mortar, add the saffron and ground cinnamon directly to the sauce mixture in the food processor and dribble in the vinegar or lemon juice. © 2011 Nancy Harmon Jenkins
  17. 17. THE FOOD AND WINE OF ANDALUCIA 17 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 CRISPY SHRIMP FRITTERS FROM CADIZ TORTILLITAS DE CAMARONES Yield: 32 small cocktail-size portions of 16 larger portions Ingredients Amounts Eggs 2 ea. Sea salt 1 tsp. Chickpea flour ½ cup Durum semolina ½ cup Shrimp, small, peeled and coarsely 1 lb. chopped Yellow onion, medium, coarsely grated 1 ea. or chopped Flat leaf parsley, chopped 2 Tbsp. Cilantro, chopped ¼ cup Extra virgin olive oil 1/3 cup Spanish paprika, sweet or hot to taste Extra virgin olive oil, for frying ½ cup, or as needed Method 1. Have all ingredients ready to mix. Add the frying oil to a skillet or wok, set over medium heat, and let the oil warm up while you mix the ingredients. 2. Using a wire whisk, beat the eggs in a bowl with the salt, then beat in about 1 cup of water. Beat in the flours, adding a little more water if necessary to make a creamy batter. Now fold in all the remaining ingredients except the frying oil and mix well to distribute the shrimp pieces throughout the batter. 3. When the oil is hot enough to fry (about 360°F, or when a small cube of bread browns in 1 minute), drop in a little mound of shrimp batter and fry, turning once, until golden on both sides. Taste the fritter to see if it needs more salt or pimentón and adjust the seasoning accordingly. You may make small fritters to serve with drink; use two soup spoons to drop in the little mounds of batter, a few at a time; or you make larger fritters to serve at the table, perhaps on a tangle of sweet and bitter greens. In either case, fry the fritters until golden brown on both sides, turning once and flattening them slightly with a spatula. As the fritters finish cooking, remove and set them aside on a rack covered with paper towels while you proceed with the rest of the shrimp batter. 4. When all the fritters are done, serve them immediately. If necessary, they can be kept for 15 to 20 minutes in a pre-warmed oven, but they are really best hot from the pan. Note: If you can find the sweet little Maine shrimp that are available on the East Coast in the winter, use them; otherwise use the smallest fresh shrimp you can fin, peel them, and chop them coarsely. Frozen shrimp are a poor alternative, as they have so little flavor they’re not worth bothering with, but any fishmonger should be able to source fresh shrimp for you. Chickpea flour is often available in most food shops and Indian markets, where it is sometimes called gram flour or chana flour. © 2011 Nancy Harmon Jenkins
  18. 18. THE FOOD AND WINE OF ANDALUCIA 18 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 SALT-BAKED WHOLE FISH Yield: 6 to 8 portions Ingredients Amounts Fresh snapper or salmon, whole (with 1 ea. head and tail included), weighing at least 4 lb. (cleaned weight) Coarse sea salt 4 lb. Egg whites 2 ea. Lemon wedges, for serving as needed Fine extra virgin olive oil, for serving as needed Method 1. Preheat the oven to 425°F. Rinse the fish carefully, inside and out. Pat dry with paper towels. Measure the thickness of the fish at its thickest part. 2. Pour the sea salt into a large bowl, add the egg whites, and mix vigorously until all the grains of salt are coated with egg white. Spread about 1/3 of the sea salt over the bottom of a large rectangle or oval oven dish large enough to hold the whole fish. The bottom layer should be at least 1-inch thick. Set the fish on top, then cover it completely with the rest of the salt. It is important to encase the fish completely in salt, so that no part of it is visible. The topmost part of the fish should be covered at least 1-inch thick. 3. Transfer the oven dish to the preheated oven, turn the heat down to 400°F, and bake a 2-inch thick fish for 20 minutes and a 3-inch fish for 30 minutes. 4. Remove the fish from the oven. The salt will have formed a hard crust over the fish. It’s fun to present the fish like this at the table, then dramatically crack the crust with the handle of a knife or with a small hammer. As you remove the crust, you will be pulling away the fish skin, and of course, any scales. The flesh will be pleasantly salt and very moist. Serve with wedges of lemon and a cruet of the finest extra virgin olive oil you can find for dressing the fish. © 2011 Nancy Harmon Jenkins
  19. 19. THE FOOD AND WINE OF ANDALUCIA 19 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 STUFFED ARTICHOKES (ALCACHOFAS LUISA) Method 1. Clean the artichokes and keep only the hearts. 2. Combine the breadcrumbs, eggs, garlic and parsley to make a paste. 3. Fill the artichoke hearts with paste mixture. 4. Heat olive oil over medium-high heat and fry the stuffed hearts. 5. Place the hearts in a terracotta casserole and add water, salt, olive oil, and sprinkle with additional breadcrumbs and bake at 350°F until tender. 6. Once the artichokes are tender, serve them with their cooking liquid. Recipe courtesy of Chef Juan Luis Salcedo of Juanito restaurant in Baeza, Spain Ingredients Amount Artichokes 3.5 lbs. Breadcrumbs ¼ loaf of bread Eggs 8 ea. Garlic clove, minced 1 ea. Flat-leaf parsley, chopped To taste Extra-virgin olive oil As needed Salt To taste Water As needed
  20. 20. THE FOOD AND WINE OF ANDALUCIA 20 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 LOMO DE ORZA Ingredients Amount Pork Loin 2 lbs. Oregano 1 tsp. Garlic cloves 3 ea. Vinegar 2 tbsp. Sweet paprika 2 tbsp. Water 2 cups or as needed Extra-virgin olive oil 1 cup or as needed Salt To taste Method 1. Cut the loin into six pieces and place in a deep orza container. 2. Cover the meat with water. 3. Using a mortar and pestle, crush the garlic and oregano, adding the vinegar, paprika and salt until a paste forms. 4. Add the mixture to the meat and allow to marinate for 24 hours. 5. Drain off the marinade and cover the meat with the olive oil. 6. Cook over low heat for 15 minutes. Note: Lomo de orza is a kind of pork confit made from boneless loin and preserved in olive oil in container called an orza. This dish can be served sliced with fried, chopped eggs or with a side of Patatas a lo Pobre (recipe follows) Recipe courtesy of Chef Juan Luis Salcedo of Juanito restaurant in Baeza, Spain
  21. 21. THE FOOD AND WINE OF ANDALUCIA 21 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 PATATAS A LO POBRE Ingredients Amount Potatoes 2 lbs. Extra-virgin olive oil 2 cups Eggs 4 ea. Salt To taste Method 6. Peel and cut the potatoes to a fine julienne. 7. Fry the potatoes on low heat for roughly 20 minutes. 8. Drain the potatoes and transfer to serving dish. 9. In a sauté pan, cook the beaten eggs for about 10 seconds until they hold their shape but still slightly runny. 10. Pour the egg mixture over the potatoes, which will continue to the cook the eggs. 11. Serve with a side of lomo. Recipe courtesy of Chef Juan Luis Salcedo of Juanito restaurant in Baeza, Spain
  22. 22. THE FOOD AND WINE OF ANDALUCIA 22 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 PARTRIDGE PATE Ingredients Amounts Partridge, with liver 1 ea. Onion, minced 1 ea. Garlic cloves 5 Paprika 1 tsp. Extra-virgin olive oil As needed Salt To taste Pepper To taste Egg 4 ea. Carrots As needed Aromatic herbs As needed Method 7. Sweat the onions and garlic in olive oil until translucent and add the paprika. Add the partridge with its liver. Roast at 350ºF for 30 minutes. 8. Remove the partridge and livers and chop. 9. Add eggs to meat mixture until it is a homogenous mass. 10. Place mixture in a in a mold and cool in a water bath. 11. When the paté is chilled, it should be firm with no liquid coming out. 12. To serve, fry the paté with carrots in olive oil and aromatic herbs. Pour the remaining oil over the pate when plating. Recipe courtesy of Chef Juan Luis Salcedo of Juanito restaurant in Baeza, Spain
  23. 23. THE FOOD AND WINE OF ANDALUCIA 23 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 PRAWN CEVICHE WITH CASTILLO DE CANENA ARBEQUINA OLIVE OIL Yield: 4 servings Ingredients Amount Dwarf cucumbers 6 ea. Prawns, peeled and chopped 9 oz. Limes, juiced 2 ea. Red onion, chopped 1 ea. Cilantro, chopped 2 tsp. Chives, chopped 1 tsp. Red bell pepper, chopped 2 tbsp. Ginger, grate 2 tbsp. Cumin Pinch Cayenne pepper Pinch Method 1. Peel and cut the cucumbers into a small dice. 2. Mix the prawns, lime juice, onion, coriander, chives, pepper, ginger, cumin, cayenne pepper, salt and pepper together. Chill for 2 to 4 hours. 3. Just before serving drain off the liquid. 4. Fill cocktail glasses with cucumber and ceviche mixture. 5. Dribble with Castillo de Canena Arbequina oil and garnish with a lime slice and chives. Recipe courtesy of Castillo de Canena
  24. 24. THE FOOD AND WINE OF ANDALUCIA 24 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 SALMOREJO THICKENED GAZPACHO FROM CORDOBA Yield: Ingredients Amounts Mature tomatoes 2 lbs. Bread crumbs As needed Egg, hardboiled, chopped coarse 1 ea. Cured ham, slivered preferably Iberian ham or Jamon Serrano, Garlic clove 1 ea. Extra-virgin olive oil Castillo de Canena Royal As needed Sherry vinegar If desired Method 1. Sauté garlic and add tomatoes. Cook until soft. 2. Blend garlic and tomatoes in thermadore, or alternatively in a blender if you do not have a thermadore. Add breadcrumbs. 3. Slowly pour in olive oil in a steady stream, until creamy consistency is reached. 4. Season and add sherry vinegar. 5. Strain if desired. 6. Garnish with ham slivers and chopped hard-boiled egg. Recipe from Castillo de Canena olive oil producers
  25. 25. THE FOOD AND WINE OF ANDALUCIA 25 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 CRUNCHY ICECREAM WITH HOT CHOCOLATE AND ARBEQUINA OIL Yield: 4 servings Ingredients Amount Vanilla ice cream 1 ½ tubs Crunchy nougat Cristal Virginias, turrone or almond brittle 1 bar Nestlé dark confectioner’s chocolate, cut into chunks ½ bar Orange, zested 1 ea. Extra-virgin olive oil Castillo de Canena Arbequina To taste Milk ½ cup Method 1. Allow the ice cream to soften. 2. Using a pestle and mortar, break the nougat into fairly chunky pieces. 3. Place a layer of ice cream in the mold, followed by a layer of nougat and another layer of ice cream, and place in the freezer. 4. Combine chocolate, orange zest, and olive oil in a bowl. 5. Add steeped milk to bowl and stir until the chocolate melts. 6. Remove ice-cream from the mold and cut into slices. 7. Drizzle with chocolate sauce. Recipe from Castillo de Canena olive oil producers
  26. 26. THE FOOD AND WINE OF ANDALUCIA 26 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 ROASTED TENDERLOIN WITH ONION SOUP ADOBO AND CASTILLO DE CANENA PICUAL OIL Yield: Ingredients Amount Pork Tenderloin 3-4 lbs. Extra-virgin olive oil Castillo de Canena Reserva Familiar Picual ½ cup, ½ cup Worcestershire 2 tblsp. Packaged onion soup 2 tblsp. Butter .5 oz Extra-virgin olive oil ½ cup Garlic, unpeeled 2 cloves Flour 1 tblsp. Brandy ½ cup Beef Broth 2 cups Method: 1. Dissolve the onion soup mix with Worcestershire sauce with the Castillo de Canena Reserva Familiar Picual oil. 2. Tie the tenderloin, lightly season it, and rub it with the adobo. Let it marinate overnight. 3. Preheat oven to 425ºF. Place tenderloin on a sheet pan. 4. Top tenderloin with butter. Pour heated oil with two cloves of unpeeled garlic over roast. 5. Roast for 10 minutes and five minutes for each additional pound. 6. Remove tenderloin and drain off fat from sheet pan leaving two tablespoons of liquid. 7. Add flour to drippings and cook for one minute over medium-low heat. 8. Deglaze with brandy and reduce heat. 9. Add broth slowly to continue to deglaze pan. 10. Continue to reduce heat and add jam. 11. Strain sauce. To serve: Cut the tenderloin into 1cm / 0.5in slices and accompany it with garnish. Serve the sauce hot in a gravy boat. Note: Both meat and sauce can be made one day in advance. Keeping them in the refrigerator is not suitable. Serve the meat at room temperature and the sauce very hot. Recipe from Castillo de Canena olive oil producers
  27. 27. THE FOOD AND WINE OF ANDALUCIA 27 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 CASTILLO DE CANENA RESERVA FAMILIAR PICUAL WITH ONION MARMALADE Yield: 8 portions Ingredients Amount Pork Tenderloins 3 ea. Mustard Seeds As needed Baguette Bread 1 loaf Yogurt 12 oz. Soy Sauce Garlic, chopped 2 cloves Black pepper To taste Nutmeg To taste Cumin Extra-Virgin Olive Oil Castillo de Canena Reserva Familiar Picual 1 tbsp. Sherry Vinegar 2 tbsp. Onions 2 lbs. 3 oz. Extra-Virgin Olive Oil Castillo de Canena Reserva Familiar Picual 2 tbsp. Balsamic Vinegar 6 tbsp. Sherry Vinegar 6 tbsp Sugar 8 oz Red Wine 2cups Method 1. Sauté onions in oil in a heavy-bottomed casserole over very low heat until tender. Add sugar, vinegar and wine. Cook slowly over low heat for about two hours to consume all the liquid. 2. Combine all the marinade ingredients. 3. Season tenderloins and rub with marinade. Let sit overnight. 4. Preheat oven to 425°F. Roast meat in marinade for 15 or 20 minutes. To serve: Cut the meat into 1 cm thick slices and serve with onion marmalade. Put ¼ teaspoon of mustard seeds over each fillet. Great accompanied with mashed potato gratin. Note: The meat can be marinated the day before but it is better to roast it just before eating so that it is juicy. If it is roasted beforehand, keep it outside the refrigerator so it does not become cold or lose flavor. Cut it just before serving. Appetizer: Cut the meat into large fillets. Cut the baguette into slices. Rub them with the onion, place fillets on top and have mustard available. Recipe from Castillo de Canena olive oil producers
  28. 28. THE FOOD AND WINE OF ANDALUCIA 28 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 FOIE WITH SWEET CORN SOUP AND CORN-NUT DUST TAPA SERVED BEFORE DINNER AT CASTILLO DE CANENA Yield: 6 portions Ingredients Amount Foie mi-cuit 150 grams Sweet corn 1 can Cream ¼- ½ pint Salt To taste Pepper To taste Cornnuts or peanuts Handful Extra-virgin olive oil Arbequina Method: 1. Crush the Cornnuts or peanuts in a blender or mortar. 2. Drain the sweet corn and blend with the cream until creamy consistency is reached. 3. Season and heat to serve. 4. Serving instructions: Place foie ontop of soup then dust with Cornnuts or peanuts. Finish with drizzle Extra-virgin olive oil Arbequina. Recipe from Castillo de Canena olive oil producers
  29. 29. THE FOOD AND WINE OF ANDALUCIA 29 THE CULINARY INSTITUTE OF AMERICA FLAVORS FROM FARM TO TABLE COPYRIGHT 2012 TOMATO SOUP WITH GOAT CHEESE & CASTILLO DE CANENA PICUAL TAPA SERVED AT THE CASTILLO DE CANENA Yield: 4 portions Ingredients Amounts Ripe tomatoes 1 lbs. Salt To taste Oregano As needed Goat Cheese 1 packet Light cream Milk Extra-Virgin Olive Oil Castillo de Canena Reserva Familiar Picual Black Salt Method: 1. Peel and seed the tomatoes and blend. 2. Add oregano and salt to taste. 3. Blend goat cheese and cream separately and season. To serve: Pour small portion of tomato soup into shot glass. Add cheese mixture. Drizzle with Castillo de Canena Picual oil and sprinkle with black salt. Recipe from Castillo de Canena olive oil producers

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