Spanish Tapas: Chorizo and Cheese Tortilla

The Spanish tortilla is a very popular tapas dish in Spain. This version, with the addition of chorizo and cheese, is even better and can be eaten hot or cold.

5 tablespoons olive oil, divided
6 oz thin sliced chorizo
1.5 lbs waxy potatoes, thinly sliced
2 Spanish onions, halved and thinly sliced
4 large eggs
2 tablespoon chopped, fresh parsley, plus extra to garnish
1 cup grated cheddar cheese
salt and ground black pepper

Instructions:

Heat 1 tablespoon oil in a medium sized non-stick frying pan and fry the sausage until golden brown and cooked through. Remove with slotted spoon and drain on paper towel.

Add 2 tablespoons to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently. Cover tightly and cook over a gentle heat for about 30 minutes, turning occasionally until softened and slightly golden.

In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and salt and pepper. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.

Wipe out the pan with a paper towel and heat the remaining 2 tablespoons oil. Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.

Preheat the grill/broiler to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with aluminum foil and place the tortilla under the grill until it is set and golden. Cut into wedges and serve garnished with parsley.

Yield: 4-6 servings.

Spanish Tapas: "Pollo Con Limon Y Ajillo" Chicken with Lemon and Garlic

Eating tapas (small bites) is my favorite thing about going to Spain. There are endless tapas recipes and this will the first of hopefully many tapas posts to come. This recipe is fast and very easy to make.

2 skinless, boneless chicken breast fillets
2 tablespoons olive oil
1 shallot, finely chopped
4 garlic cloves, finely chopped
1 teaspoon paprika
juice of one lemon
2 tablespoons chopped, fresh parsley
salt and ground black pepper
fresh flat leaf parsley, to garnish
lemons wedges, to serve

Instructions:

Slice the chicken meat into strips. Heat the oil in a large frying pan. Stir-fry the chicken strips with the shallot, garlic and paprika over high heat for about three minutes until cooked through. Add the lemon juice and parsley and season with salt and pepper to taste. Serve hot with lemon wedges, garnished with flat leaf parsley.

Serves: 2

Variation: Use strips of pork fillet with scallions instead of shallots and use the green scallion tops to replace the parsley.

Off eating...

Off eating in Seville and Granada, Spain!

Mexican Chiles Rellenos

While in Tucson recently my best friend, who is from Mexico, taught me how to make Chiles Rellenos, which are stuffed chiles. We had a lot of fun and the rellenos turned out deliciously. The recipe is a bit time consuming but not at all difficult. Now if I could only find the right chiles in Ireland my mates over here could taste a proper Mexican meal!

8 poblano chiles
1/2 pound queso Oaxaca (or similar melting cheese)
all purpose flour for dredging chiles
corn oil
4 eggs, separated
small onion, diced
1 can tomato sauce
season salt

Instructions:

Without removing the stems, blister the chiles on a grill pan or under the broiler until all of the outsides are blistered and brown. Place the chiles in a plastic bag and close. Let the chiles stand for about ten minutes and then peel them. Make a small slit in the side of each chile and put 1-2 tablespoons cheese inside. Pin slits together with wooden toothpicks if necessary. Dredge the chiles in flour.

In a dutch oven or deep, heavy frying pan heat about 1/3 cup of oil. Meanwhile separate eggs and lightly beat the yolks with a fork. Beat the whites with an electric mixer until very stiff. Gently fold in the beaten egg yolks. Pick up one chile at a time, dip it in the egg batter, and very carefully set it in the hot oil. When golden brown, carefully turn them. When the other side is golden brown they are done.

For the sauce, saute onion in oil until soft. Add 1 can of tomato sauce. Season with salt and warm sauce over medium heat. Spoon a little sauce over each chile and serve immediately with Spanish rice and fresh corn tortillas.

Yield: Serves 4.

Off Eating...

Off eating in Tucson, Arizona- the best food on earth!

Impossible Pie

This pie is like magic. My Aussie mate Lois introduced me to it when she made it at my house one night a few months ago. When you pour it into the pie plate it is runny but once it bakes it magically turns itself into three layers; the bottom will be pastry-like, the middle custard-like and the top slightly crusty due to the ingredients sinking and floating during baking.

1/2 cup (75g) all purpose flour
1 cup (220g) sugar
3/4 cup (60g) desiccated coconut
4 eggs
1 teaspoon vanilla extract
125 grams butter, melted
1/2 cup (40g) flaked almonds
2 cups (500ml) milk

Instructions:

Preheat oven to 180C/350F. Grease a deep 24cm pie dish. Combine flour, sugar, coconut, eggs, vanilla, butter and half the almonds in large bowl; gradually add milk, stirring until combined. Pour into pie dish; bake 35 minutes. Remove pie from oven. Sprinkle remaining nuts over pie; bake a further 10 minutes. Serve pie with cream, if desired. Store pie, covered, in refrigerator for up to 2 days.

Yield: Serves 6-8

Southwest Soup

I am a lover of soups. One of my favorite things about living in Ireland is that it is almost always perfect weather for soup. It is hard but if I had to pick a favorite soup recipe I think this would be it. It’s an easy crockpot recipe for a soup that is typical in the southwestern part of the United States. I hope you enjoy it as much as I do!

1 ½ pounds chicken breasts, cooked and shredded
1 can (15 oz.) whole tomatoes
1 can (10 oz.) enchilada sauce (Old El Paso brand is great!)
1 medium onion, chopped
1 can (4 oz.) chopped green chilies
1 clove garlic, minced
2 cups water
1 can (14 oz.) chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 package (10 oz.) frozen corn
6 corn tortillas
2 tablespoons vegetable oil
2 large avocados, diced
1 tablespoon chopped cilantro
sour cream
freshly grated Parmesan cheese

Instructions:

Combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic in crockpot. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Serve soup in bowls and garnish liberally with diced avocado, a dollop of sour cream, tortilla strips, cilantro and Parmesan cheese.

Yield: Serves 4-6

Variation: From time to time I throw black beans and zucchini in it also.

Healthier Mac n' Cheese

This delicious recipe comes from the Avoca Cafe cookbook. Avoca is one of my favorite stores/cafes in Dublin. This is a great way to make a healthier macaroni and cheese.

75 ml butter
75 g flour
850 ml milk
225 g grated mature cheddar cheese
350 g macaroni
1 head of cauliflower, blanched and divided into florets
2 large tomatoes, sliced
bunch of fresh basil, roughly chopped

Instructions:

Preheat oven to 180 C/350 F. Melt the butter, add the flour and cook, stirring constantly over a low heat for 5 minutes. Add the milk and bring to a boil slowly, stirring all the time. Cook for 5 minutes, taking care it doesn't burn on the bottom, and set aside.Stir in three quarters of the cheese, keeping the rest for the top.

Cook the pasta until just done. Blanch a head of cauliflower, divided into florets, until just done, drain and refresh under cold water and combine with the pasta. Add the pasta and cauliflower mixture to the cheese sauce. Pour into a buttered ovenproof dish, top with remaining cheese and bake in the preheated oven for 20 minutes, or until golden and bubbling. Remove from oven, top with tomato slices and basil.

Yield: Serves 4

Variation: The cookbook suggests a variation of stirring in 2 tins of drained tuna and 1 can of sweetcorn instead of the cauliflower, tomato, and basil.

Wines of Chianti

My husband and I took my mother in law to Tuscany last week where we spent 5 days driving around Chianti wine country. Wines from this region of Italy are my absolute favorite. While there we stopped at a number of beautiful vineyards where we partook in wine and olive oil tastings. We tasted a number of Chianti Classicos, Chianti Riservas, and Super Tuscans. My favorite was the Classico followed by the Super Tuscan. Whenever I buy wine at a store or a restaurant I always look for the Chiantis first. Its always good but there is nothing like drinking it in Italy while overlooking the vineyards, the huge Tuscan villas, and the Tuscan countryside- bellissimo!

Off Eating...

Off eating in Tuscany April 9-13th, 2010.

Monkey Bread

My mother-in-law makes this delicious breakfast treat called Monkey Bread. We ask her to make it for us every time she visits us or we visit her. It is very easy to make but be careful as its even easier to eat!

4 tubes of refrigerator rolls
cinnamon sugar mixture
3/4 cup butter, melted
1/2 cup brown sugar
1/2 cup white sugar

Instructions:

Separate rolls and divide each roll into quarters. Roll quartered dough balls in cinnamon -sugar mixture, making sure to coat well. Place coated dough balls into four round 8-inch baking tins. Combine sugar, brown sugar and white sugar together in a small sauce pan on the stove until butter is melted and sugar is dissolved. Pour melted butter mixture evenly over each tin of coated dough balls. Bake in preheated oven at 350 for about 30 minutes. Remove from oven and invert onto a plate. Best when eaten warm from the oven.

Yield: Serves about 8

"Mqarrun Il-Forn" Maltese Baked Macaroni

This recipe is from one of the cookbooks I bought while in Malta earlier this year. I was intrigued by the use of egg in the pasta and thought I would try it. It turned out well.

1/2 kilo macaroni (just over a pound)
1/2 kilo mixed ground pork and ground beef (just over a pound)
2 onions
2 beaten eggs
2 tablespoons tomato paste
4 tablespoons grated Parmesan
salt and pepper
oil

Instructions:

Lightly fry the finely chopped onions until golden, add the minced meat, allow it to brown and season with salt and pepper. Mix the tomato paste with a tumbler of warm water, pour into the pan with the meat, and cook slowly for about an hour.

Boil the macaroni in salted water making sure you leave them slightly hard to the bite. Drain the macaroni and transfer them to a large bowl. After the macaroni has cooled a bit, mix it well with the eggs and 3 tablespoons of the cheese.

When the meat sauce is ready, add this too and mix thoroughly. Transfer everything to a buttered oven-proof dish. Sprinkle with the rest of the grated cheese and bake on medium for about half an hour, until the macaroni at the top of the dish becomes quite dark and crunchy.

Yield: About 6 servings.

Welshcakes

While in Wales over the weekend I had my first Welshcake at a little shop in Cardiff Bay called "Fabulous Welshcakes." The cake may appear to be a docile little ditty but don't be fooled- these little buggers are like a cross between a sugar cookie and mini doughnut, warmly melting in your mouth. YUM! If I were you I would make some as soon as possible!

1 lb. all purpose flour

1 teaspoon baking powder
1 pinch allspice
1 pinch salt
4 oz. butter
4 oz. lard
7 oz. sugar
4 oz. raisins
2 eggs, beaten
milk to mix
finely granulated sugar for sprinkling

Instructions:

Stir together flour, baking powder, allspice and salt in a large bowl. Rub in the butter and lard. Add the sugar and raisins. Beat the eggs and add to the mixture, with a little milk, to make a fairly stiff dough. Roll out on a lightly floured surface to a thickness of about 1/4 inch. Cut into 2 inch rounds. Cook on a greased griddle or heavy based frying pan for about 3 minutes on each side until golden brown. Sprinkle with sugar and serve warm.

Off Eating...

Off eating in Bath, England and Cardiff, Wales March 20-22, 2010.

Brazilian Pastel

Last night I went over to my Brazilian friend Cristiane's house for Brazilian Pastel. Pastel are crispy deep fried pastries filled with either savory or sweet fillings. They were great and easy enough to make. Cristiane bought the dough pre-maid at a Brazilian market but if you don't have a Brazilian market in your town you can make the dough yourself at home. For full pastel details and recipe click here.

ANZAC Biscuits

I received this recipe from my good Australian mate, Lois. These traditional Australian biscuit were sent overseas to those serving in the Australian New Zealand Army Corps during World War 1 because of their excellent keeping abilities.

1 cup all purpose flour
1 1/4 cup rolled oats
1 cup brown sugar
2/3 cups flaked coconut
125 gs. butter
2 tablespoons golden syrup (corn syrup)
1 tablespoon water
1/2 teaspoon baking soda

Instructions:

Preheat oven to 350 F. Sift flour into a bowl. Add the oats, sugar, and coconut. Melt the butter in the microwave and add the golden syrup and water. Stir in the baking soda and mix well. Add the liquid to the dry ingredients and mix thoroughly. Roll into small balls and place on a greased baking tray. Bake for about 10-15 minutes or until golden brown. Remove biscuits from tray and allow to cool on wire racks. Biscuits will be quite soft when you remove them from the tray but will firm up while cooling.

Yield: About 27 cookies.

Snicker Bar Salad

This is a good ol' American dessert. I mean what more could you ask for than a bowl full of Snickers, apples, marshmallow fluff and whipped cream?! It's a great dessert to take to a party as its easy to throw together and it will be a novelty to most people.

6-8 Granny Smith apples, diced
2 bags of mini Snicker bars, frozen
1 large jar of marshmallow cream
1 carton (8 oz.) cool whip

Instructions:
Chop up 1 1/2 bags of frozen snicker bars, set aside the rest. Combine apple, snicker bars, marshmallow cream and whipped cream. Place remaining snicker bars on top. Refrigerate for 4 hours before eating.

Yield: Serves About 10

Belgian Abbey Bread

This mild flavored black bread from Belgium originated in the Abbeys where monks baked bread daily for the poor. Heart healthy and versatile, this bread needs to be started the day before baking. Its great served in slices with pork sausages and mustard.

For the Poolish:
2/3 cup white bread flour
2/3 cup rye flour
1/2 teaspoon dried yeast
2/3 cup water

1/2 cup flaxseeds, plus water for soaking
2 1/4 cups white bread flour
2 1/4 cups whole wheat bread flour
2 1/4 cups rye flour
1 tablespoon salt
1 tablespoon dried yeast
1 1/4 cups lukewarm water

Instructions:

Start by making the poolish. Mix all the dry ingredients in a bowl. Stir the water in to make a smooth paste. Cover the bowl and leave the mixture to stand for 8-12 hours at room temperature.

Put the flaxeeds in a bowl and pour over about 1/2 cap hot water. Leave to stand for at least an hour.

Put the flours into a large mixing bowl. Add the salt and yeast. Make a well in the center and add the poolish, with the lukewarm water. Mix, gradually incorporating the flour, until the mixture comes together to form a dough. Transfer to a lightly floured surface and need dough for 10 minutes. Knead the flaxseeds into the dough until well distributed, a few more minutes. Transfer the dough to an oiled pan. Pat it out, then fold it over like a blanket, cover and leave to rise in a warm dry place until it doubles in size, about 1 hour.

Punch down the dough, then divide into 2 equal portions. Shape each into a ball or loaf and place on oiled pan. Score the bread with a knife. Cover and leave to raise again for 30-60 minutes, until doubled in size.

Preheat the oven to 450 F. Introduce steam into the over by lightly spraying it with a water bottle (if you don't have a water bottle you can place a shallow pan of water in the bottom of the oven). Place the breads in the oven and spray again. Bake for 40 minutes or until the loaves are golden brown and sound hollow when tapped on the bottom. Cool on wire racks.

Yield: 2 loaves.

Crescent Casserole

Casseroles are a staple up in the Midwest where I am originally from. My sister made this easy and yummy casserole while I was home over Christmas.

1 lb. ground beef
1 small onion, chopped
2 cloves garlic, minced
1 carrot, peeled and thinly sliced
1 stalk of celery, chopped
1/2 teaspoon oregano
15 oz. tomato sauce
4. oz mushrooms, sliced
4 oz. shredded Italian style cheese
1 tube of refrigerated crescent rolls
1 cup sour cream
1/2 teaspoon basil

Instructions:

Preheat the oven to 375 F. Brown the beef in a large skillet over medium high heat with onions, garlic, carrot, and celery. Add sauce, salt and pepper, and mushrooms. Pour the sauce mixture into a large pie plate. Sprinkle cheese over the top. Mix the sour cream and basil in a small bowl. Unwrap the crescent rolls and lay out. Spread about 1 tablespoon of sour cream mixture onto each crescent. Roll up each crescent, starting at the wide end rolling toward the point. Place the crescents on top of the casserole. Bake for about 25 minutes or until crescents are baked through. Garnish each serving of the casserole with a dollop of the remaining sour cream mixture.

Yield: Serves 4

German Cheese and Leek Soup

I found this recipe in a German cookbook I bought while in Berlin this past fall and have been meaning to make it. Not only was it really simple and fast, it was also very flavorful and filling. I served with freshly made soda bread.

2 1/4 pounds leeks
2 tablespoons cooking oil
9 oz. ground beef
9 oz. ground pork
4 1/2 cups meat stock
10 oz. sliced mushrooms
7 oz. cream cheese, herb and garlic flavored
salt and freshly ground black pepper

Instructions:
Remove the outer leaves of the leeks, cut off the root ends and the dark green leaves. Slice the leeks into rings. Place the rings into a bowl of fresh water and let the leeks soak for about 10 minutes; the dirt will sink to the bottom. Fish the floating leeks out with a slotted spoon and set aside to dry until ready to use.

Heat the oil in a large pan, add the ground beef and pork and fry it in the hot oil. Season with salt and pepper. Once the meat is done add the leeks and brown them lightly for a few minutes. Add the meat stock, bring the mixture to a boil, cover, turn heat down and simmer for about 15 minutes.

Add mushrooms to the soup (if using canned mushrooms, drain). Remove the soup from heat, add the cheese and allow to melt.

Yield: Serves 4.