Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia
353
Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia
353eBook
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Overview
In Spain, long-time Barcelona resident Jeff Koehler gathers the country’s many time-honored dishes and age-old culinary customs, and distills the Spanish table down to its essence—food that is prepared simply but full of homemade flavors, and always meant to be shared. Each chapter is an ode to Spain’s delightful kitchen, from gazpachos, salt cod, and poultry, to savory and sweet conserves. The story of the country is told through two hundred recipes from classics like Shellfish Paella, Artichoke Egg Tortilla, and creamy Flan to delicacies such as Chilled Melon Soup with Crispy Jamon and Monkfish Steaks with Saffron.
Dishes from Spain’s leisurely multicourse meals and simple tapas alike celebrate seasonal ingredients: wild mushrooms, asparagus, and local game. Sidebars trace Spain’s rich culinary traditions, taking us from ancient Moorish cities to the arid fields of the Castilian countryside, and allow us to meet the people who still, with devotion, cultivate them. Accompanying these are hundreds of evocative photos of the markets, orchards, green hills, and fishing ports from which this delicious cuisine originates. Add to this a thorough glossary that includes techniques such as preparing snails, using saffron, and making perfect fish stock, as well as a helpful source list. Novices and veterans of the Spanish kitchen alike will gain a deeper understanding not only of Spain’s cuisine but of its culture.
A New York Times Book Review Notable Cookbook
Product Details
| ISBN-13: | 9781452129549 |
|---|---|
| Publisher: | Chronicle Books |
| Publication date: | 10/12/2021 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 353 |
| File size: | 23 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Kevin J. Miyazaki is an American photographer specializing in food and travel. He lives in Milwaukee, Wisconsin.
Table of Contents
Introduction 10
Before Turning on the Stove 16
Chapter 1 Soups, Broths, Stews, Creams, and Pulses
The Ritz's Madrid-Style Cocido 20
Catalan Two-Course Soup 22
Castilian Garlic Soup 25
Basque Leek Soup 26
Creamy Artichoke and Leek Soup 27
Velvety Menorcan Fish Soup 28
Basque Fresh Tuna and Potato Stew 31
Beef Stew 32
Cream of Seasonal Mushrooms 35
Spinach with Garbanzo Beans 36
White Beans with Clams 41
Pinotxo's Garbanzo Beans with Blood Sausage, Raisins, and Pine Nuts 42
Stewed Lentils with a Nutty Chocolate Picada 43
Chapter 2 Salads, Cold Soups, and Gazpachos
Curly Endive with Xató Sauce 47
Belgian Endive with Cabrales Blue Cheese Sauce and Anchovy Fillets 48
Winter Green Salad with Fresh Cheese and Pomegranate Seeds 49
Marinated Seafood Salad 50
Salt Cod, Orange, and Olive Salad 53
Catalan Shredded Salt Cod, Tomato, and Olive Salad 54
White Bean Salad with Bonito del Norte Tuna 55
Spanish Potato Salad 56
Melon or Fresh Figs with Slices of Dry-Cured Jamón 57
Chilled Melon Soup with Crispy Jamón 58
White Gazpacho with Grapes 59
Classic Andalusian Gazpacho 60
Cordoba-Style Salmorejo 62
Chapter 3 Tapas and Appetizers
Country Bread Rubbed with Tomato and Olive Oil 68
Catalan Flatbread with Roasted Red Peppers 70
Roasted Red Peppers, Eggplant, and Onions 72
Padrón Green Peppers 73
Cádiz-Style Potatoes in Vinaigrette 74
Dates Wrapped in Bacon 75
Trout and Dry-Cured Iberian Jamón Croquettes 76
Chicken Croquettes 79
Pork Ribs in Adobo Sauce 81
Spicy Marinated Pork Skewers 83
Empanada with Marinated Pork and Roasted Red Peppers 85
Salt Cod Brandade on Toast 87
Fresh Anchovies in Vinegar 88
Galician Fair-Style Octopus with Paprika on Potatoes 91
Deep-Fried Squid 92
Garlicky Shrimp in Olive Oil 93
Clams with Shrimp 94
Mussels in Vinaigrette 95
Chapter 4 Vegetables
Sautéed Wild Mushrooms 100
La Mancha-Style Sautéed Onions, Zucchini, Tomatoes, and Peppers 102
Stuffed Tomatoes 103
Balearic-Style Baked Stuffed Eggplant 104
Fried Eggplant Strips with Salmorejo 106
Green Asparagus in Vinegar Marinade 107
Fresh White Asparagus with Crispy Shards of Dry-Cured Jamón 109
Spinach with Pine Nuts and Raisins 110
Tender Spinach Leaves with Spanish-Style Poached Eggs 112
Roasted Artichokes 113
Roasted Beets in Vinegar 114
Baker's Oven-Roasted Potatoes 116
Galician Boiled Potatoes with Paprika 116
Puréed Potatoes with Extra-Virgin Olive Oil 117
La Rioja-Style Stewed Potatoes with Chorizo 118
Smashed Potatoes and Cabbage Topped with Streaky Salt Pork 119
Chapter 5 Eggs
Potato and Onion Egg Tortilla 124
Artichoke Egg Tortilla 126
Salt Cod Egg Tortilla 127
Eggs Scrambled with Tender Green Garlic Shoots, Asparagus, and Shrimp 128
Eggs Scrambled with Mushrooms and Dry-Cured Jamón 130
Fried Eggs with Fried Potatoes and Slices of Dry-Cured Iberian Jamón 132
Chapter 6 Rice, Pasta, and Migas
Rabbit Paella with Artichokes and Red Bell Peppers 138
Shellfish Paella 141
Black Rice with Allioli 144
Soupy Rice with Lobster 148
Soupy Rice with Free-Range Chicken 150
Mountain-Style Rice with Chicken and Fresh Sausage 151
Fideos in the Cazuela with Pork Ribs 152
Seafood Fideuá with Allioli 153
Pyrenees Mountain-Style Penne Pasta with Ground Meat and Pâté 155
Penne Pasta with Tomatoes and Fresh Sausage au Gratin 156
Cannelloni Stuffed with Meat 157
Cannelloni Stuffed with Mushrooms and Pine Nuts 160
Shepherd's Migas with Grapes 161
Chapter 7 Fish
Andalucía-Style Deep-Fried Fish 164
Fisherman's Suquet 165
Monkfish Steaks with Saffron 166
Galician-Style Hake with Garlic Ajada Sauce 169
Fish Braised in Romesco Sauce 170
Baked Turbot with Basque White Wine 173
Salt-Baked Gilt-Head Bream 174
Barbate-Style Tuna in Caramelized Onions 175
Grilled Sardines with Slushy Celery and Lemon Granita 176
Grilled Swordfish Steaks with Piriñaca 178
Pan-Fried Trout with Thyme and Walnuts 179
Navarra-Style Trout with Dry-Cured Jamón 181
Marinated Salmon on the Grill with Galician Potatoes 182
Biscay-Style Salt Cod with Choricero Pepper Sauce 183
Grandma Lola's Lenten Salt Cod with Raisins 185
Salt Cod Baked in the Tin 187
Piquillo Peppers Stuffed with Salt Cod Brandade 188
Chapter 8 Shellfish
Grilled Razor Clams 195
Clams in Green Sauce 196
Clams with Oloroso Sherry 197
Steamed Cockles 198
Mussels in Sweet Sofrito Tomato Sauce 199
Baked Scallops in the Shell 201
Grilled Shrimp 202
Lobster in a Nutty Chocolate Sauce, Costa Brava Style 205
Small Squid in Their Own Ink 206
Chapter 9 Poultry and Rabbit
Duck with Pears 210
Chicken Braised in Saffron, Almond, and Egg Yolk Sauce 212
Chicken with Shallots and Orange and Cinnamon Sauce 214
Chicken with Samfaina 216
The Mayoress's Stewed Christmas Chicken 217
Roast Chicken with Prunes 220
Grilled Rabbit with Eggplant, Zucchini, and Allioli 221
Torre del Bosc Braised Rabbit with Carrots 222
Chapter 8 Game and Snails
Grilled Marinated Venison Steaks 226
Toledo-Style Partridge 229
Grilled Quail with Garlic and White Wine 230
Pilar's Cazuela with Snails and Rabbit 231
New Year's Day Snails in Spicy Tomato Sauce 232
Chapter 11 Heats
Roast Shoulder of Kid Goat with Potato and Shallot Confit 236
Shepherd's-Style Lamb Chops with Potatoes and Zesty Vinegar-Garlic Sauce 239
Grilled Lamb Rib Chops with Quince Allioli 240
Grilled Lamb Chops with Honey 242
Chilled Pork Loin 243
Salt-Baked Pork Loin with Two Sauces 245
Pork Tenderloin with Puree of Chestnuts 246
Pork Tenderloin in Orange Sauce 248
Fresh Pork Sausages with White Beans and Allioli 251
Seared Morcilla de Burgos with Roasted Green Peppers and Fried Eggs 252
Menorcan Meatballs in Tomato and Pine Nut Sauce 257
Stewed Meatballs with Cuttlefish 258
Grilled Beef Tenderloin with Blue Cheese Sauce 259
Braised Veal with Dried Mushrooms 260
Chapter 12 Innards and Extremities
Roasted Pig's Feet 265
Veal Kidneys in Sherry 267
Veal Tongue with Capers 268
Galician-Style Tripe with Garbanzo Beans 269
Braised Oxtail Stew 271
Chapter 13 Desserts, Sweets, and Fruits
Toasted Bread with Chocolate, Extra-Virgin Olive Oil, and Sea Salt Flakes 274
Creamy Vanilla Custard 275
Creamy Rice Pudding 276
Basque Walnut Pudding 277
Citrus-and-Cinnamon-Scented Flan 278
Spongy Yogurt Cake 279
Spongy Cake with Pears and Walnuts, Sinarcas Style 280
Country Muffins 282
Galician Crêpes with Fresh
Whipped Cream and Honey 285
Galician Almond Tart 286
Flatbread with Pine Nuts, Sugar, and Anise 289
Marzipan Cookies Rolled in Pine Nuts 291
Oranges with Extra-Virgin Olive Oil and Honey 292
Early Spring Strawberries with Red Wine Vinegar 293
Pears Poached in Red Wine 295
Baked Figs 296
Musicians' Dessert 297
Menorcan Gin Sorbgt 299
Fresh Cheese with Honey 301
Chapter 14 Drinks
Spanish Cinnamon-Scented Drinking Chocolate in the Cup 306
Meringued Milk 308
Slushy Lemon Granita 309
Summer Red Wine Sangria 311
White Wine Sangria with Fresh Berries 313
Menorcan Gin Cocktail with Fresh Lemon Juice and Lemon Soda 315
Orense-Style Coffee Liqueur 316
Chapter 15 Sweet and Savory Homemade Conserves
Christmas Cherries in Aguardiente 320
Creamy Quince Paste 323
Creamy Lemon Curd 325
Dried Apricots Macerated in Sweet Wine 326
Tomato Marmalade 327
Sweet Preserved Tomatoes with Thyme 328
Sweet and Sour Preserved Onions 329
Quail in Escabeche Marinade 330
Fresh Sardines in Escabeche Marinade 332
A Glossary of Basic Recipes and Techniques 334
Selected Bibliography 344
Sources 345
Index 346