1. food and drink
2. desserts and baking

SPANISH
RECIPE:
TAPAS
RECIPE:
SPANISHTAPAS
Tuna,
tomato
saladsalad
Tuna,egg
and
tomato
eggand
Basic
Basic ingredients
ingredbnts
. 1 large tomato
•o1 small
tin tin
of tuna
1 small
of tuna
•. 2 hard
boiled
eggseggs
2 hard
boiled
onions
•o2 spring
onions
2 spring
green
olives
•oa a
few
green
olives
few
gadic
•. 1 1clove
garlic
cloveof of
•. 2 2tbsp
extra
virgin
oliveolive
oil oil
virgin
tbsp
extra
.• 2 2tbsp
white
wine
vinegar
vinegar
tbsp
white
wine
a
pepper
salt
and
• salt
and
pepper
Stepsr
Steps:
place
in a
and set aside
bowl
1. Chop
thetomato
tomato
1.
andand
eggegg
into into
smallsmall
cubescubes
place in
a bowl
and
set aside
Chopthe
(remove
stones
the green
thefirst)
spring
onion
2. Finely
Finelychop
chopthe
the
2.
spring
onion
thenthen
crushcrush
the green
olives olives
(remove
the stones
and first) and
add
tomato
and and
egg egg
addtotothe
the
tomato
3.
andand
addadd
to the
ingredients
mixing all
together
mixing
the above
ingredients
all together
toabove
Drainthe
thetuna
tuna
3.Drain
gadic (crushed)
oil, vinegar
and (crushed)
mixing
4.
by by
mixing
the the
oliveolive
oil, vinegar
and garlic
in a jaminjara-jam jar 4.Make
Makethe
thedressing
dressing
jam
the dressing
over
the salad
then
thejam
shakethe
shake
jarjar
then
pourpour
the dressing
over the
salad
pepperand
ground
cut
withroughly
some roughly
S.
and
freshly
ground
blackblack
pepper
and serve serve
with some
cut
and
freshly
withsalt
salt
5. Season
Season with
chunks
bread
chunksofofwhite
white
bread
Stuffed
Tomatoes
StuffedTomatoes
Tomates
Rellenos
Tomates Rellenos
- rse;s{
"gf,,ff* *
/
\ru?
x*
.
*da:.'
I: gredients
'; " 39;a '
recipe
This one
This
very
handy
whenhandy when
oneisisa asimple
simple
, very
preparinga abarbeque
preparing
or aorpicnic
party.party.
Tomatoes
a picnic
Tomatoes
barbeque
here
a container
for afor delicious
here are
areused
usedasas
a container
:,:
Spanish stuffing.
If you
don'tdon't
like garlic,
you canvou can
If you
like sidic;
spanisn
stuffins.
plainmayonnaise
(typical
instead
of allioli
mayonnaiseinstead
use plain
of allioli
(typical
garlicmayonnaise).
Spanish garlic
mayonnaise).
spanish
a ,,:'
:
--"
•u8 Ismall
tomatoes,
or 3 or
large
ones ones
3 large
tomatoes,
small
•*4 4hard-boiled
eggs,
cooled
and peeled
eggs,
cooled
and peeled
hard-boiled
le
* 66tablespoons
or mayonnaise
allioli
or mayonnaise
tablespoonsallioli
pepper
•*Salt
and
pepper
and
Salt
parsley,
•o1 1tablespoon
parsley,
chopped
chopped
tablespoon
large tomatoes
usingtomatoes
white
breadcrumbs,
•e1 1tablespoon
white
breadcrumbs,
if usingif large
tablespoon
":
*.r
' ;r f
Preparation
:*". t-
:" and
sharp
with a
by cutting
the
core
Skin
firstfirst
by cutting
out theout
core
with
a SnRi;ip
and
thetomatoes,
tomatoes,
Skin the
. :.knife
making
incision
on the
end of end
the tomato.
Then place
in a place in a
Then
onother
the other
of the tomato.
incision
makingaa'+'+'
pan of
and plunge
intoof a bowl of
forseconds,
10 seconds,
remove
water
pan
water
for 10
remove
and plunge
into a bowl
ofboiling
boiling
from
iced
(this(this
latterlatter
step is
to stop
is tothe
stop
tomatoes
the tomatoes
from
water
step
verycold
coldwater
iced or
orvery
going
cooking
mushy).
.;
and
going
mushy).
and
...
,
just enough
Slice
offoffthe
the tomatoes,
and just
of their bases
to bases to
oftheir
tomatoes,
andenough
Slicethe
thetops
tops
remove
ends
so that
they they
will sitwill
squarely
on the plate.
sit squarely
on the plate.
ends
so that
removethe
therounded
rounded
those large
Keep the
small
tomatoes,
but discard
those large
small
but discard
if using
tomatoes,
thetops
topsif using
tomatoes.
thethe
seeds
andand
insides,
eithereither
with a teaspoon
or
with a teaspoon
or
seeds
insides,
Remove
tomatoes.Remove
small,
knife.
small,sharp
sharpknife.
-ormayonnaise,
allioli
the mayonnaise,
Mash
thethe
anion
-or the
if using-if-,usingpeppersalt
with
Mash the
theeggs
eggswith
":, pepper
pressing
parsley.Stuff
the
filling
down. With
tomatoes,
Stuff
andparsley.
and
thethe
tomatoes,
firmlyfirmly
pressing
the filling
down.
With
If to
keeping
replace
lids
at a jaunty
small
replace
the the
lids at
a jaunty
angle. Ifangle.
keeping
serve to serve
small tomatoes,
tomatoes,
later,
withwith
oliveolive
oil and
ot prevent
them fromthem from
ot prevent
and pepper
black pepper
oilblack
brushthem
them
later,brush
with
clingfilm
and keep.
drying
with
clingfilm
and keep.
Cover
dryingout.
out.Cover
filling
beenough
firm enough
to beIf you
sliced. If you
tomatoes,
For
thethe
filling
mustmust
be firm
to be sliced.
For large
largetomatoes,
: yolks
yourown
thicken
it by using
make
own mayonnaise,
thicken
it by using
more• more :egg
mayonnaise,
:.:. If you
make your
use
mayonnaise
or allioli,
add white
until the until the
add breadcrumbs
white breadcrumbs
mayonnaise
or allioli,
shop-bought
,use shop-bought
mixture
reaches
thethe
consistency
of of mashed
consistency
reaches
mixture
••,•J
If you
: : potatoes
,,
pressing
Season.
pressing
downdown
firmlyfirmly
until level.
untilRefrigerate
level. Refrigerate
Fillthe
thetomatoes,
tomatoes,
Season.Fill
intoSprinkle
rings. with
knife
Sprinkle with
for
slice
withwith
a sharp
carving
knife into
rings.
a sharp
carving
then
slice
for1thour,
hour,then
parsley.
chopped
choppedparsley.
RECIPE FOR
RECIPE
FOR
CHICKPEA
SALAD
CHICKPEASALAD
Basic
ingredbnts
Basicingredients
•. 1/27/2
kg kg
chickpeas
chickpeas (approximately 1 lb.)
•. hard
boiled
eggs
hard
boiled
eggs
(pimientos
peppers
del piquillo)
•. 4 4
red
peppers
(pimientos
del piquillo)
red
onions
•. small
bunch
of spring
onions
of spnng
small
bunch
o
garlic
• 1 1small
clove
of of
garlic
small
clove
.• 1 1large
tomato
large
tomato
.• fresh
parsley
freshparsley
a extra virgin olive oil
•owhite
wine
vinegar
white
wine
vinegar
pepper
salt
•. salt
andand
pepper
ham (about 2 oz.)
•. 50g
509
cured
cured
ham
Steps:
Steps:
1. Drain
thethe
chickpeas
(if using
dried dried
chickpeas
soak overnight
and thenand
boilthen
the boil the
(if using
chickpeas
rinse
chickpeas
soak ovemight
Drainand
andrinse
boil
for t10hour
cooker
formins
10 mins
orfor
next
cooker
for 10
or boil
1 hour
mins10
in mins
a pan)in a pan)
nextday
dayinina pressure
a pressure
pips this
2.
by blanching
it anditremoving
the skinthe
andskin
pipsand
folowing
cut it this cut it
by blanching
and removing
folowing
tomato
2.Prepare
Preparethe
thetomato
place
into
and
place
in ain
bowl
a bowl
intosmall
smallcubes
cubes
and
pimientos
peppers
youfind
to the
tomato
can't
find thepimientos
spanish del
red
3.
peppers
to the
tomato
(if you(if
can't
the spanish
piquillo del piquillo
3. Add
Addthe
thered
you will
thepeppers
red peppers
for 20
about
mins
thenthe
remove
you
to to
roast
roast
the red
for about
mins20
and
thenand
remove
kin andthe
cutkin and cut
willneed
need
into
intostrips)
strips)
4.
ham
intointo
small
squares
and add
theto
bowl.
extra
virgin
olive
squares
andtoadd
theDress
bowl.with
Dress
with
extrd
virgin olive
ham
small
4.Cut
Cutthe
thecured
cured
oil
wine
vinegar
overover
and season
with salt
and
pepper
with
salt
and pepper
wine
vinegar
and season
oiland
andwhite
white
salad
mixture
5. Add
to to
thethe
salad
mixture
Addthe
thechickpeas
chickpeas
parsley
6.
parsley
andand
serve
serve
withfresh
fresh
6, Garnish
Gamishwith
Tips and
ideas:
andideas:
Tips
•. If using
dried
chickpeas
soak soak
them them
overnight
and then
boilthen
the next
a pressure
ovemight
and
boil day
theinnext
day in a pressure
dried
chickpeas
If using
cooker
for 10
boilboil
for for
1 hour
10 mins
in a pan
minsoror
t hour
10 mins
in a pan
10mins
cookerfor
peas well
drain
the chick
•oMake
sure
youyou
drain
andand
rinserinse
the chick
peas well
Make
sure
had to
to the salad
•. Make
sure
thethe
chickpeas
chickpeas
havehave
had time
time
coolto
down
coolbefore
downadding
beforethem
adding
to the
them
salad
Make
sure
from a tin
•aToTo
cutcut
down
on preparation
time use
chickpeas
from a tin
on preparation
timepreprepared
use preprepared
chickpeas
down
NorId food
food II spoin
spoin
^/0rld
iiishi
.,ir,ii{it}}
caramel
custard
r. iil";:i1'}1t,:J i".i-,:5{f
ld
-i Pour
pan with the
the orange
orange rind and
Pourthe
themilk
milk into
into aa pan
and
quesillo de caramelo
, vanilla bean
Bring to
to a
bean or extract_
extract. Bring
a boil, then
then remove
remove
from the
the heat
heat and
andstir
stir in
in '/,cup
set aside
from
cupofofthe
thesugar;
sugar;set
aside
for at
for
least 30
at least
30 minutes
minutes to
to infuse.
infuse.
This
is possibly
possibly the best-known
This is
dessert
best-known Spanish
Sponish dessert
. -, Meanwhile,
theremaining
remainingsugar
sugar and
and
Meanwhile, put the
probobly
surprising os
rs probably
otttside
outside Spoin,
Spain, which isn't surprising
as itit is
;
most populor
find this
onmenus
menus
the most
popular in Spain.
Spoin. You'll
You'll find
thison
medium-high
heat. Stir
Stir until
untilthe
thesugar
sugardissolves,
dissolves,
medium-high heat.
made
is often
often made
everywhere,
although in
in Volencio
Valencia it is
everywhere, olthough
bose. What
Whot
oronge juice, rather
rother than
thonaocustard
custord base.
with orange
without stirring
untilthe
thecaramel
caramelturns
then
stirrlnguntil
turnsdeep
deep
then boil without
pan over
4
another pan
4 tablespoons
tablespoons of
of water
water in another
over
golden brown.
brown.
common to most
mosttart
recipes,however,
the use
use
tortrecipes,
however,ls
is common
is the
(sherry
yolks, which
giverichness
extraegg
which give
richness (sherry
eggyolks,
of extra
t
m
h
producers once
egg
with egg
producers
onceclorified
clarified their
their product with
: lmmediately remove the pan from the heat and
'
. squeeze
squeeze ininaafew
few drops
dropsofoforange
orangejuice
juice to
to stop
stop the
whites, so clever
cooks developed
mode
c/ever cooks
whites,
developed recipes
recipesthot
that made
cooking.
buttered 5-cup
5-cup souffle
souffle dish
cooking.Pour
Pourinto
into aa lightly
lightly buttered
yolks).
the leftover
leftoveryolks).
the most of the
and swirl to
and
tocover
thebase;
base; set
set aside.
aside.
cover the
SERVES
SERVES 6
6
scant2'/z
scant
2 cups whole milk
1r/z orsng! with 2 long, thin pieces of rind removed
/2 cups
1 vanilla
vanilla bean,
bean,split,
split,oror
'/z tsp. vanilla exfract
whole
1
milk
scant
cup superfine
superfine sugar
sugar
scant
11 cup
/2 tsp. vanilla extract
greasing the
butter, for
forgreasing
the dish
dish
butter,
plus 2 large
large eggs,
yolks
eggs. plus
large egg
egg yolks
3 large
has infused,
Whenthe
the milk
milk has
infused,return
returnthe
the pan
panto
to the
the
.n When
,'heat,
milk to
toaasimmer.
simmer. Beat
Beat the
heat, and
and bring
bring the milk
whole
eggs and
whole eggs
andegg
eggyolks
yolkstogether
togetherin
in aa heatproof
heatproof bowl.
intothe
whisking constantly.
Pour
theeggs,
eggs, whisking
constantly.
Pourthe
the warm
warm milk into
Strain this
this mixture
Strain
mixture into
into the
dish.
the souffle
souffle dish.
1-
Place the souffle dish in a roasting pan and pour in
' tenoughboiling
water
halfwayup
sides
boiling
comehalfway
upthe
thesides
jenough
water
to to
come
preheated oven,
the dish.
Bake in a
a preheated
oven, 325"F,
dish. Bake
of the
325°F,for
for 75-90
75-90
minutes until set
minutes
inserted in the
the center
center'
set and
and a
a knife inserted
comes
out clean.
comes out
clean.
pan
Remove the
roasting pan
thesouffle
soufflédish
dish from
from the
the roasting
f \ Remove
f.)unO
setaside
asideto
tocool
coolcompletely.
completely. Cover
Cover anci
kiand set
andchill
chill
overnight.
'*rTo serve, run a metalspatula around the side of the
I •
rim,
dish,
scrving plate
dish, thrn
then invert
invert onto aa serving
plate urith
with aa rim,
"
release.
shaking
torelease.
shaking firmly
firmly to
Son Scbosfron
center
San
Sebastianisisaathrivincl
thriving culturol
cultural center
poptrlor
for
or:il
c
tcurists
destination
and a popular destination for tourists
Fruit in Sour Cream
2 bbananas, sliced
112cup seedless grapes
1 small orange, peeled and sliced
3 tablespoons sugar
1 cup sourcream
1/4 teaspoon nutmeg
2 teaspoons grated orange peel
1 small can of pineapple, drained
Combine bananas, grapes and orange
slices in salad bowl; sprinkle with sugar. Toss
ftuit with sour cream. Sprinkle with nutmeg
and orange peel. Chill and serye. Serves 4.
ioodI ISpain
world::food
spoin
feisT potatoes
feisty
potatoes
C mtas bravos
This clossic
This
classicCotolon
Catalantopos
tapasisisnot
not colled
called "feisty"
"feisty" for
nothing—the souce
sauceshould
shouldbe
behot.
hot. You
Youwill
will find
nothing-the
os
as mony
many "outhentic"
"authentic" recipes
recipes for this
this dish
dish as
os there
there
ore
are cooks
cooksinin Spoin.
Spain. Every
Everycook
cookhos
hastheir
their own
own way:
woy:
sometimes
sometimes the
thepototoes
potatoes are
are deep-fried,
deep-fried, ond
and often
often
the gorlic-flovored
ore
the
garlic-flavored moyonnoise
mayonnaiseond
andchili
chili oil are
mixed
woy
mixed together.
together. This
Thisversion
versionisissimilor
similar to
to the way
they ore
are served
servedof
at Bor
Bar Tomos
Tomasininthe
the foshionoble
fashionable
they
Borcelono
patatas
Sorrio.The
The bar's
bo/s patatas
Barcelona neighborhood
neighborhood of Sorra
bravas hove
by
bravas
havebeen
beenvoted
votedomong
among the
the city's best
best by
La Vanguardia
newspo per.
La
Vanguardia newspaper.
SERVES66
SERVES
for the
Chili Oil
for
the Chili
Oil
'z/:
cup olive oil
chiles, slit
slit
2 small, hot red chiles,
hot Spanish
paprika
Spanish paprika
1 tsp. hot
(see
recipePan-Fried
Pan-FriedPotatoes
Potatoes(see
(seepage
next 247)
page)
1 recipe
1 recipe Garlic Mayonnaise(see
(see next page)
,-: To
oiland
chiles over
over
Tomake
makethe
thechilioil,
chili oil, heat the oil
and chiles
I high
untilthey
starttotosizzle.
sizzle.Remove
Remove from
theystart
the
high heat until
from the
paprika. Set
heat
Set aside
aside and
the paprika.
cool, then
heat and
and stir in the
and let cool,
then
transfer
a spout;
strain.
transfer to
to aa pourer
pourer with
with a
spout; do
do not
not strain.
,
Pan-fry the
and while they cook make the
el Pan-fry
the potatoes, and
while they cook make the
.L, Garlic
GarlicMayonnaise.
Mayonnarse.
,,
,
potatoes,
To se rve, divide
the potatoes between six plates and
0 To serve, divide the potatoes between six plates and
add a spoonful of Garlic Mayonnaise to each.
Drizzle
Drizzlewith
with chili
chilioil
oiland
andserve
serve warm
warm or
or at
atroom
room
temperature.
ln Spain
Spain these
these are
temperature. In
areserved
servedwith
withtoothpicks.
toothpicks.