Pan con Tomate (Bread with tomato)

I love this easy little appetizer - it is so basic and so tasty. There are several variations that I have seen on American cooking shows, but I really have to stick with the basic form I learned in Spain. And I should clarify - Northern Spain - Catalonia - other places in Spain don't really do this. Boy, are they missing out.



Ingredients:

A baguette
Several Roma Tomatoes
Olive Oil
Salt

Method:


You start with a sliced baguette - the better the bread, the better this will be. A little on the crusty side is my preference.

You take a Roma tomato, cut it in half lengthwise and the spread the tomato inner parts (juice, seeds, whatever) over the surface of the bread. Really, just squish it in.

Then get some great, fruity olive oil and drizzle a little on top of one, grab another and rub the two tomato drenched faces together. When all the pieces of bread have the olive oil, then just a bit of salt and you are set. This is really the best way to eat bread I have ever come across. It is so good with any classic spanish dish - it's not too heavy and a healthy alternative to garlic bread.



Other form I have seen toast the bread first. And then they add little things like a great European cheese or some olive paste and even rub fresh garlic on the slice (which is great, too). They really are all good, but the plain old original is divine!

Spanish Almond Cookies

These were always one of my favorite things to pick up in the bakeries in Spain. They have a light lemon and anise zip to them - very fresh cookie - definitely NOT a favorite among children. This cookie tends to be a little more crisp and on the dry side. This is what they are and I love them. Just don't bake them expecting a super moist, soft cookie. And what's more ... these actually improve with time, so make a batch and enjoy them for the next few days - they will get better and better!

Ingredients:

3 cups flour
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt (optional)
3 eggs, divide one of them
1 1/2 cups granulated sugar
1/2 cup olive oil
1/2 cup canola oil
Zest from one lemon
1 tsp. anise flavoring
Whole almonds
Raw sugar

Method:

Sift together the dry ingredients, flour, baking soda and cinnamon. In a different bowl, combine 2 of the eggs and the egg white from the third egg that was divided with the granulated sugar. Beat in the two oils and add lemon zest and anise flavoring.

Stir in the dry ingredients until mixed together. Chill in the refrigerator for an hour.

Preheat the oven to 350 degrees. Beat the remaining egg yolk with 1/2 tsp. water and set aside.



When the dough is chilled, roll into small balls - maybe one inch in diameter.
Set the dough on the baking sheet and flatten slightly with the bottom of a small jar, this helps it achieve a more uniform shape, and I love the little ridges on the bottom of the jar, they add a nice touch.



Push an almond into the center of each cookie then brush each with the egg yolk.



Sprinkle some raw sugar on each and then bake for 15 minutes, when they are lightly golden. Let them set a minute or two, use your spatula to remove them from the cookie sheet (they will want to stick due to the egg wash).

Makes about 30-40 depending on the size, I prefer the smaller cookie.

Soooooo Tired

As soon as this baby gets sleeping, I might have the energy I need to experiment more in the kitchen! Thanks for checking - new recipes coming, eventually :)

Chicken (or Veal) with Bacon and White Risotto from the Ticino

One thing that I love about traditional European cooking is it isn't always what we think it should be. For example, when most people think Italian they think pasta and breads. But, when you look at the traditional Italian cookbooks there are very little pasta recipes. Instead you see it as a side dish eaten with veal, chicken, and animal organs. I have a cookbook called Eat Italian Once a Week and it contains many of these non-pasta selections ~ including the author's very opinionated view of the right and only way to cook mashed potatoes. (I love old cookbooks!)

Chicken with Bacon
serves 3-4 people

3 chicken breast halves
3-4 slices of bacon
12-14 leaves of fresh sage
salt and pepper

Cut the chicken breasts in thirds and pound 1/4 inch thin, without tearing them into pieces. Cut the bacon slices in thirds and pound these very thin. Place the bacon on top of the chicken, then place a fresh sage leaf on top, securing the three with a toothpick. Sprinkle with salt and pepper to taste. Sautee a few at a time in a little butter, keeping the finished ones warm while the other cook. Let the chicken brown a little before turning, 3-4 minutes per side. Serve hot. You can eat it with the sage leaf, as I do (YUM!), or remove it like my husband (still YUM, but not as intense sage flavor).
Notes: This recipe originally calls for veal and it is just as good as the chicken.

White Risotto from the Ticino
serves 3-4 people

Here's another recipe from my favorite Swiss cookbook, but this time it is a side dish, and it complements the Chicken & Bacon beautifully.

1/3 cup butter
1 tablespoon minced onions
1 cup rice
1 cup hot beef or chicken broth
1 cut hot dry wine
salt
pepper
grated Swiss or Parmesan cheese

Melt the butter in a heavy saucepan. Cook the onion in the butter until it is soft. Stir in the rice. Cook over medium heat, stirring constantly, for 1 to 2 minutes, or until the rice is opaque. Add the hot broth, the wine, and salt and pepper to taste. Cover tightly. Simmer over the lowest possible heat for about 15 to 20 minutes or until the rice is tender but firm. Serve with finely grated swiss or parmesan cheese.

Note: One cup of fresh or thawed frozen peas may be added to the rice when it is half way done.

My personal Note: I use short brown rice and have found that it takes 3 times longer to cook with the cooking wine and salt. So I first cook the rice, without wine and salt, until tender. Then I add about 1/2 a cup of cooking wine and cook until sticky. (Don't skip the wine ~ it is what makes it what it is ~ YUMMY!) It takes about an hour and a half to cook but it's not that much work and so worth it!

Here's the finished product with a small salad. So yummy and very easy to make!

Find a Recipe

Looking for something by category? Here is a list that will link directly to the recipe organized by actual categories - hope this helps.

Appetizers
Hummus
Spanish Tortilla
Pan con Tomate (Bread with Tomato)

Soup/Salad
Gazpacho

Main Dish
Spanish Tortilla
Swiss Beef Casserole
Chicken & Bacon
Stegt Kylling (Braised Chicken w/ Parsley)

Side Dish/Vegetable
Gazpacho

Side Dish/Rice & Pasta
White Risotto from the Ticino
Alfredo Sauce

Dessert
Scottish Shortbread

Breakfast
Aebleskivers
Magdalenas

Cookies
Spanish Almond Cookies

Bread
Irish Brown Bread

Gazpacho!!!

Aren't these vegetables gorgeous? With all the focus put on getting your vegetables in each day - it looks like the spaniards were on to this wisdom long ago. This cold soup (vegetable puree) is one of the best things to eat on a hot summer evening. Please excuse the lack of specifics - each vegetable is unique in flavor and size, so you really have to taste this one along the way in order to make it the way you like.

Ingredients:
5-8 Roma Tomatoes
1 Regular cucumber
1 Bell Pepper -red, green, yellow - whatever you prefer
3-6 cloves of garlic - again, according to taste
bread crumbs
water
olive oil (extra virgin please)
vinegar (I use rice - you can use anything you like)
salt
Optional: I threw in some cilantro that was leftover in my fridge - not bad!

Method:
All of the vegetables basically need to be chopped into large chunks. These chunks are thrown into a food processor or blender with a little water and turned into a puree. You want it as smooth as you can get possibly get it to be. Once you have the vegetables blended together (remember, do it according to taste) you will add the breadcrumbs. I usually use about 1/2 cup - some people don't like to have them at all, I personally like the taste and texture when you add the breadcrumbs. Now I add the olive oil and vinegar and a bit of salt, to get the taste and texture just right. I am guessing around 1/4 cup olive oil and 2 Tb. vinegar. Maybe just 1/4 tsp. of salt - again, taste it before you add too much of anything.


Once it is all pureed you will have a thick soup, depending on how much water you add. Some people like it runny, some people don't. The batches above are different, the one on the left has the cilantro, so it's color is not as orange as the traditional version. And just so you know, it is common to throw an ice cube or two into your bowl - just to make it extra cold. And garnishing it with some chopped cucumber and tomoto makes it pretty and adds some variation to the texture. If you haven't ever tried a gazpacho, you really should - you can get a whole day's worth of vegetables in one sitting - it's a wonderful soup.

Swiss Beef Casserole

This recipe comes from my favorite cookbook called the Swiss Cookbook by Nika Hazelton. Here is the original recipe~

Beef Casserole
1 1/2 to 2 lbs chuck, round or
pot-roast meat
salt
pepper
1/2 cup olive oil
1 to 2 tablespoons flour
2 tablespoons butter
1 medium onion, minced
1 medium carrot, minced
1/4 cup chopped parsley
1 cup dry red wine
hot water or hot consommé

Trim the meat of all fat and cut into 2 to 3 inch pieces the thickness of 1/4 to 1/2 inch. Sprinkle with salt and pepper. Heat the olive oil in a skillet. Brown the meat over high heat for 2 minutes on each side. Remove the meat to a casserole and sprinkle it with the flour. Pour off the fat from the skillet. Heat the butter in the skillet in which the meat was browned. Cook the onion, carrot and parsley until the onion is soft. Add enough hot water or consommé to barely cover the meat. Cook, covered, in a preheated 350 degree oven for about 1 hour. Place the meat on a hot platter and keep hot. Strain the sauce through a fine sieve or puree in a blender. If it is too think, reduce to the consistency of heavy cream. Put the meat back in the sauce for 2 to 3 minutes to heat through. Serve from the casserole with plain boiled rice or mashed potatoes.

My notes~
Consommé is similar to broth and I used homemade chicken broth when I made it. Plus, I didn't use the butter asked for, because I left some of the fat on the meat and then sauteed the vegetables in it, after removing the meat from the pan. I also was in a hurry, so since I didn't puree the sauce it was a little runny, but it was still yummy! I also liked the texture of the vegetable pieces, but I bet pureed would still be wonderful!

The best part ~ My husband and kids loved it! And it wasn't hard to make. I hope you enjoy it as much as us!

Scottish Shortbread

I felt the need to dig into my scottish roots today - I am from the Blair line that goes way back in Scotland - even before the days of William Wallace (you know, Braveheart). This is the estate that the family had, still standing today! Sure wish I could make it back there somehow.

In honor of my Scottish heritage, today we are trying a traditional Scottish Shortbread. First of all, I love butter, and second of all, I don't have much time today. And third, it's been a while since I have been to the store, so the pantry is s little sparce. Based on the ingredients, this seems pretty authentic and something that would have been cooked in many Scottish homes over the years. So, let's see how it goes!


Ingredients:
1/2 pound butter
1/2 cup sugar
3 cups flour


Method:
First you need to grease a jelly roll pan. I used some butter (not part of the 1/2 pound for the recipe) and then I had to sprinkle it with a bit of sugar (I love sugar, too). In a larger bowl, cream the butter and sugar. Add 1/2 cup of flour and mix well. Keep adding flour 1/2 cup at a time until it is all thoroughly combined. Press the mixture into the pan, prick with a fork several times, I had to make a patter just for fun. Bake for 45 minutes at 325 degrees. Let cool 5 minutes after cooking. Cut into smaller bars or squares and serve!
Give it a try!

Hummus ... Yummus! :)

So, what is more mediterranean than hummus? That is one of the staples that come to my mind. And the great thing is that you can ALWAYS have the ingredients on hand, and they are cheap!

Ingredients:
Garbanzo Beans - 1 can
Garlic - 3 cloves
Olive Oil - 3 to 4 Tbsp.
Salt - to taste
Pepper - to taste

Method:
This is so easy and you either love it or hate. Personally, I love it! First, you grind up the garbanzos and garlic in a food processor. If you have a blender, you want to add the olive oil at the beginning also. Back to the food processor, you can just add olive oil until it has the consistency you desire. Then just add salt and pepper to taste. I prefer the Kosher Salt and white pepper for this recipe.

A few alternatives to keep in mind ... used roasted garlic, add lime or lemon juice, add a pinch of cumin. It's fun to experiment and come up with new tastes for this hearty snack!

There you go ... does it get any easier than that? You can whip this up in 5 minutes, if you like it cold make it ahead of time, so it has time to cool down. This is the perfect amount for an average family, and then some. If you have a larger gathering, just double or triple everything.
Enjoy - go get some pita chips or crusty bread - very satisfying and tasty treat!

Tortilla Espanola (Spanish Tortilla)

This is one of the most popular foods eaten in Spain, it was the first thing I was served by a Spaniard when I lived there. Most of the tortillas I had were made with the standard egg and potato indredients, but sometimes they were made with mushrooms, eggplant and even spinach. So, keep those variations in mind. The great thing about this dish is that it is CHEAP and uses items many of us always have on hand, eggs, potatoes, onion, garlic and olive oil. This dish takes about 45 minutes total to prepare, some of that is cooking time for the potatoes, which is when I prepare the rest of the meal. This goes very well with a marinated tomato and cucumber salad and a fresh baguette. Fresh fruit makes a great dessert, especially for a summer meal. And this is exactly how the spaniards do it.

Ingredients:
4-5 medium potatoes
6 eggs
Salt
1 onion
3 cloves garlic
Olive Oil

Method:
Start by peeling and dicing the potatoes into 1/2 inch cubes. I like to boil the potatoes to cook them, until they are just tender, you don't want them mushy or waterlogged. Just for the record, this is a deviation, most Spaniards fry the potatoes with the onion and garlic in a frying pan first, I just prefer the boiling method. While the potatoes are cooking, do two different things. First, crack the eggs open into a large bowl and use a fork or whisk to get them light and frothy, adding about 1/4 tsp. of salt. Now this is another trick that some spaniards do, they add a tablespoon of Baking Powder into the eggs, to make them fluffier. Second, slice the onion into thin slivers and mince the garlic. Heat a few teaspoons of olive oil in a frying pan, add the onion and cook until lightly caramelized. Add the garlic and cook just a bit longer, until garlic appears golden.

Add the onions and garlic into the eggs and mix lightly.
When the potatoes are done cooking, drain them well and add them to the egg mixture. Stir just a few times then put everything into the frying pan used for the onions and cook over medium heat while stirring for a few minutes until the egg starts to set.

Then you want to let the tortilla cook undisturbed for a few minutes. Make sure the bottom isn't burning. After a few minutes it is time to turn the tortilla - it should stick together now. I like to get a plate and place it on top of the frying pan, then turn the frying pan upside down so that the tortilla lands on the plate.

The tortilla should now be able to slide off the plate and back into the frying pan, uncooked side down, to finish cooking.

Cook for a few more minutes, keep checking to make sure that it isn't burning on the bottom. You might need to flip this one or two more times until it looks done (should have a golden brown color to it). And you want to make sure the center is cooked through. If you do flip the tortilla a few more times, use a clean plate so that you don't get raw egg on the cooked part of the tortilla - just to be on the cautious side.

I like to serve this in wedges with mayonaisse, yes, that is how the spaniards eat it. If any of you prefer to use ketchup, please don't tell me :) It can be served hot or cold, and can be the main dish or just part of an appetizer bar (have you heard of tapas?). This dish will serve a family of 5 easily.

Aebleskivers

First of all, you need an aebleskiver pan - mine is cast aluminum, others I have seen are cast iron. (See the photo above) I found mine at a thrift store in brand new condition. I tried to use my MIL’s cast iron pan and didn't have as much luck, but she does great with them. The key is just keep trying. If you make up a large batch of batter, you will get more opportunities to practice the technique first. As for turning the aebleskivers, my MIL uses spoons for the turning process, I use toothpicks (even better - bamboo skewers for kabobs - keeps your hand further away from the heat), and the traditional form is to use a knitting needle or a crochet hook. Here is the recipe:

Ingredients:
6 eggs, separated eggs from yolks - keep both parts
3 TBSP Sugar (you can use less, if desired)
1/4 tsp. ground cardamom
1 cup light cream (1/2 and 1/2 or Whole milk do fine)
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
Butter or canola oil
Powdered Sugar
Toppings

Method:
Before you get started mixing, you want to get your pan warming up. I set the stove to medium and let it heat up while I mix up the batter. That is usually enough time to get the pan just right.

First whip egg whites until they hold distinct peaks and set aside.

Beat egg yolks with sugar, cardamom and cream until blended. Sift flour with baking powder and salt - stir into egg yolk mixture. Fold egg whites into egg yolk batter.
Heat pan on medium high heat for a few minutes, add some oil or butter (just a little bit – I use a pastry brush to coat the insides) to each "cup". Fill each cup about 2/3 full with batter. When a light brown shell has formed on the bottom of the aebleskivers (about 30 seconds) flip the ball over (with a knitting needle, crochet hook, spoon, skewer or toothpick - whatever works for you). This is the trickiest part, but after a few tries you figure out how to do it.

Make sure the insides are still really soft, so that you can keep the round shape of the aebleskiver.
Continue cooking and turning until evenly brown and center is fully cooked.

You should be able to get several batches out of the batter. Sprinkle the finished aebleskivers with powdered sugar, if desired (this looks very pretty). Then you can serve them however you wish, here are some ideas:

Jam – usually something more tart, apricot or raspberry
Sugar – some people like to skip the powdered sugar and just coat them in granulated sugar while they are still hot (and a bit sticky)
Syrup – they can be served with any type of syrup, my kids love maple
Caramel – this is over the top, but soooooo good, just cook up a soft caramel and pour a light drizzle over your plate of aebleskivers

These are a little bit more labor intensive than just frying up some eggs or cooking oatmeal - so I really only do these on special occasions. But they are so worth the effort and my kids LOVE them. I love them too, but I really love having a connection to my ancestry, that's what makes them particularly special. Funny thing - I just saw a complete aebleskiver kit in a gourmet cooking catalog - they must be getting popular - FUN! These will take about 30 minutes to make (after your first experience) and will easily serve up to 6 people, especially if some of them are little.

I sure hope you feel like you can make these, they really aren't too tough - just don't expect the first few to turn out very well. Go for it and ENJOY. And if you want to learn a little more about the aebleskiver story, the Solvang Restaurant has some great information about them, and even an Aebleskiver Blog!

Good Luck and have fun - your family will LOVE them! They are our Christmas Tradtition.

Jenny

Stay Tuned ...

We just decided to get this up and going, we are still looking for a few more "chefs" to help contribute. Anyhow, we will be posting right away, and you won't want to miss out.