Chocolate Tostada With Olive Oil and Flaky Sea Salt

Chocolate Tostada With Olive Oil and Flaky Sea Salt. That's what this is called. I know it's a mouthful of words! Anyway, do not fear as it's one of the easiest things to make and yet, it's such an indulgence! You should try to make this. Just lightly brush a baguette with extra-virgin olive oil, and broil or toasted. Then spread it with melted chocolate, drizzle with olive oil, and sprinkle with sea salt. That's it! I think you will love it!


Recipe adapted from The New Spanish Table {pg 167}

Chocolate Tostada With Olive Oil and Flaky Sea Salt~ Tostada De Chocolate Con Aceite De Olivia

Ingredients

5 ounces Bittersweet Chocolate, melted
1 (9 to 10 inches long) Baguette, cut in half lengthwise
Extra-Virgin Olive Oil
Flaky Sea Salt, such as Maldon

Method

Preheat the broiler.

Brush the cut side of each baguette half very lightly with olive oil. Broil the bread until golden in color.

Spread the cut side of each baguette half with the melted chocolate, lightly drizzle with olive oil over the chocolate, and sprinkle it with flaky sea salt. Serve immediately.

Espaguetis Con Almejas~ Spaghetti and Clams In A Skillet

Espaguetis Con Almejas (or Spaghetti and Clams In A Skillet) is a Spanish-Mediterranean pasta paella. I like the simplicity of this fantastic recipe from Ferran Adria, the super chef from Spain. The noodles are lightly toasted in olive oil before the rest of the fresh ingredients are added. This method gives the noodles a smokey and flavorful aroma. If Fideo noodles are not available, then you can consider using thin spaghetti or traditional German egg pasta. The other substitute you can consider is to use chicken or even vegetables instead, if clams or fresh shell fishes are not your cup of tea. It will taste just as good. Try it!


Recipe adapted from The New Spanish Table by Anya Von Bremzen

Espaguetis Con Almejas~ Spaghetti and Clams In A Skillet

Ingredients

3 Tbsp Extra-Virgin Olive Oil
12-oz/350 g Fideo Noodles or thin Spaghetti, broken into large pieces
4 Medium-Size Garlic, minced
1 Medium-Size Pinch of Crushed Red Pepper Flakes, or more to taste
3 Cups Bottled Clam Juice, diluted with 1 Cup Water
Sea Salt
3 Dozen Littleneck Clams or Manila Clams, scrubbed
¼ Cup Finely Chopped Fresh Flat-Leaf Parley

Method

Heat the olive oil in a large deep skillet with tight fitting lid over medium heat. Add the noodles and cook, stirring constantly, until golden brown, 3 to 5 minutes.

Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.

Add diluted clam juice and bring to a boil. Season with salt to taste, cover the skillet, and cook until the pasta is barely al dente, about 8 minutes. Add the clams, nestling them into the pasta, cover the skillet, and cook until the pasta is al dente and the clams have opened, 4 to 7 minutes longer, adding a few tablespoons of water if the pasta looks dry. Discard any clams that haven’t opened, stir in the parsley, and serve at once.

Serves 4

Potato Omelette With Caramelized Onion~Tortilla

This is Potato Omelette With Caramelized Onion, a simple dish which you can enjoy as a snack or as a light lunch. The eggs are cooked just enough to hold the whole dish together and it's delicious.


Potato Omelette With Caramelized Onion~Tortilla

Ingredients


6 (about 610 g) Medium Yellow Potatoes, peeled and diced
1 Large Yellow Onion, peeled and sliced

4 to 5 Tbsp Olive Oil

6 Large Eggs
2-3 Tbsp Finely Chopped Fresh Flat-Leaf Parsley

Sea Salt
Freshly Ground Black Pepper




Method


Place the potatoes in a large saucepan, cover with cold water, a little salt, and bring it to a boil. Let it boil for about 6 minutes, then drain and set aside.

Meanwhile, heat a cast iron or non-stick pan over medium high. Sauté the onion with some olive oil, salt, and pepper until caramelized. Remove and set aside.

Beat the eggs with salt and pepper.

Add the oil, cooked potatoes and parsley in the pan, and give it a quick stir. Then pour in the beaten eggs and scattered the caramelized onion. Cover the pan with a lid, and cook the tortilla on a low-medium heat for about 15 to 20 minutes, or until the eggs are just set. Slide the tortilla on a serving plate or serve directly from the pan.

Serves 4

Catalan Salt Pinch Cake

This Catalan Salt Pinch Cake doesn’t have any salt in it at all. I know, the name is a bit misleading; but, there is a rational explanation. According to the baking book, the name was derived partially from the recommended way of eating it i.e. pinching out pieces of the fluffy cake between your fingers. The most exquisite of all the versions is called Salt because it was created by Miquel B. Costabella, a baker and patissier of Salt Bakery, which was named after the village of Salt, close to Girona, Spain. Naming semantics aside, this cake is very soft and fluffy. The texture is quite similar to a chiffon or an angel cake. If you like cottony soft and nutty cakes, then I am sure you will thoroughly enjoy this cake.


Recipe adapted from Rose's Heavenly Cakes by Rose Levy Beranbaum

Catalan Salt Pinch Cake
(Printable Recipe)

Ingredients

112 g (1 Cup + 2 Tbsp) Slice Almonds, preferably unblanched
181 g (3/4 Cup + 2 ½ Tbsp, divided) Superfine Sugar
6 Large Eggs, whisk lightly in a cup
2 Large Egg Whites, at room temperature
1 tsp loosely packed Lemon Zest
56 g (½ Cup + 1 Tbsp) Cake Flour, or Bleached All Purpose Flour, sifted

Equipment: One 9 x 2 ½ to 3-inch spring form or cake pan.

Method

Coat the pan with shortening, bottom and sides and line with parchment paper. For sides cut a 33 x 3 inch band of parchment, overlapping an extra piece if necessary to make long enough. Wrap and press it against the inside wall of the pan. Use some extra shortening to coat the overlapping ends to hold them in place against the first strip of parchment.

Preheat the oven to 325˚F or 160˚C.

Spread the almonds evenly on a baking sheet and bake for 7 minutes, or until pale golden in color. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely. In a food processor, pulse the almonds and 2 ½ Tbsp of the sugar until as fine as possible. Stop before the nuts start to become pasty.

Using a stand mixer fitted with the whisk beater beat the egg whites on medium-low speed until foamy. Increase the speed to medium high and beat until soft peaks form and gradually beat in the remaining sugar, stopping the mixer once to scrape down sides of the bowl. Continue beating until the meringue is very thick and glossy, but will not be smooth. Detach the whisk from the mixer and use it to stir the almond mixture into the meringue until evenly incorporated.

Reattach the whisk beater and with the mixer on medium speed, add the beaten egg to he meringue 2 Tbsp at a time, beating for 2 minutes between each addition. It should take a total of 20 to 25 minutes, but be sure to beat for a minimum of 20 minutes. Beat in the lemon zest. Remove the bowl and beater from the stand. While the mixture is beating, weigh or measure out the flour.

Sift the flour onto the batter and, using a large whisk, fold in the flour until fully incorporated. Reach to the bottom of the bowl and be sure that no white specks of flour remain. Pour the batter into the prepared pan.

Bake the cake for 25 to 35 minutes, or until a wire cake tester inserted in the center comes out clean and the cake spring back when pressed very lightly in the center. The cake will rise just a little and then sink slightly in the center.

Set the pan on a wire rack and immediately loosen and remove the sides, leaving the parchment attached to the cake. Allow the cake to cool until it is warm or at room temperature, about 1 hour. Slice the cake or eaten in the traditional way by pinching out pieces of the fluffy cake. The cake keeps wrapped airtight for 1 week at room temperature, for 10 days refrigerated, and for 6 months frozen.

Serves 8 to 20

Polvorones-Almond Cookies

Polvorones are delicious Spanish Almond Cookies enjoyed throughout Spain during Christmas. A traditional treat that’s crumbly, buttery, sweet, soft, and yet slightly crunchy. They literally crumble in your mouth and I think they are simply scrumptious! So, don’t wait till Christmas to enjoy these crispy Spanish almond cookies, try baking them when you get the chance. Enjoy! :-)


Recipe adapted from Okashi by Keiko Ishida

Polvorones-Almond Cookies
(Printable Recipe)

Ingredients

110 g All-Purpose or Pastry Flour, sifted
100 g Unsalted Butter, at room temperature
40 g Confectioner’s (Icing) Sugar
50 g Ground Almond

Method

Preheat the oven to 300˚F (150˚C).

Line a baking tray with a piece of parchment paper. Spread the sifted flour and bake for about 20 minutes. Stir occasionally while baking, and then remove from the oven and let cool completely.

In a large bowl, using a wooden spoon beat the butter and sugar until soft and creamy. Mix in the ground almonds until well blended. Add the flour and mix until smooth dough is form.

Roll out the dough to a thickness of 10mm( 1/2 inch). Using a cookie cutters, cut out desired shapes and transfer them to a baking pan. Gather up and reroll the scraps and cut out more cookies.

Bake for about 20 – 25 minutes and transfer the cookies to wire racks and let cool completely.

Dust the cookies with some confectioner’s sugar, if desired. Store in an airtight container to keep them crisp.

Makes 16 to 24 cookies.

Puffs-Buñuelos

I had a go at making some Puffs or Buñuelos, in Spanish. These fritters tastes great with just a simply sprinkle of some white sugar. To be honest, I had to adjust the oil temperature a couple of times before I finally got it right. If the oil is too hot, the puffs will easily burn while the inside remains raw. So, I reduced the heat from medium to moderate (using an electric cooker marked 3). I guess you will just have to do some trial and error initially, like I did. You will definitely get it right fairly quick. Try it!


Recipe adapted from Traditional Spanish Cooking by Janet Mendel

Puffs-Buñuelos
(Printable Recipe)

Ingredients

240 ml (8 fl oz) Milk or Water
70 g (2 ½ oz) Butter
1 Tbsp Brandy or Anise Brandy (Optional)
30 g (1 oz) Sugar
Pinch of Sea Salt
125 g (4 ½ oz) Plain Flour
4 Eggs
Olive Oil for deep-frying
Sugar

Method

Place the milk, butter, sugar and salt in a heavy pan and heat until just boils. Lower the heat and add the flour all at once, beating it hard with a wooden spoon until it forms a smooth ball of dough.

Remove from the heat and beat in the eggs one at a time. Beat until cool and very smooth. Heat the oil in a deep fryer or heavy pan. Put in a cube of potato – when potato is nicely colored, the oil is hot enough to fry the buñuelos. Drop the balls of batter, by teaspoons, into the hot oil. Fry until golden and puffed up. Remove, drain and sprinkle the puffs with sugar. The puffs can also be split and filled with jam or confectioner’s custard.

Makes about 24

Churros

Typically sold warm by street vendors, Churros are fried strips of dough from Spain. Quick and easy to make, the dough is typically deep-fried, sprinkled with sugar or sometimes with cinnamon sugar. In my opinion, this is the perfect Churros recipe. Crispy and golden on the outside, but, the inside remains soft and fluffy throughout. My son quipped, “Once bitten, you will scream for more!” :-) How true! In any case, these Churros are simply scrumptious just on their own, don’t even need to dip them into any hot chocolate.


Recipe adapted from Traditional Spanish Cooking by Janet Mandel

Churros
(Printable Recipe)

Ingredients

250 ml (8 fl oz) Water
5 Tbsp Olive Oil
1 Strip of Lemon Rind
1/2 tsp Sea Salt
200 g (7 oz) Plain Flour
Oil for deep-frying
Caster Sugar
Ground Cinnamon (optional)

Method

Put the water in a pan with the oil, lemon rind and bring it to a boil.

Remove the lemon rind. Add salt to the flour, then add it to the pan all at once and beat vigorously with a wooden spoon, working it over a low heat for 1-2 minutes until it forms a ball. The mixture will be very stiff.

Put it in a piping bag. Heat the oil to 185˚C (365˚F) (when a piece of dough is dropped in it should brown in 60 seconds). Force out long strips or rings of the batter into the hot oil, a few at a time. Fry for a few minutes until golden brown, then remove from the oil and drain. Sprinkle generously with sugar and cinnamon, if desired.

Chicken With Garlic Sauce

Another tapas I made the other night was Chicken With Garlic Sauce. It’s definitely one of my favorites as the sauce is just fantastic, made out of either sherry or white wine. I used the former in this recipe. Anyway, it’s very easy to make this tapas, so do try the recipe.


Chicken With Garlic Sauce
(Printable Recipe)

Ingredients

2 Chicken Breast, boneless, skinless and cubed
2 Tbsp Olive Oil
1 Tbsp Butter
½ Large Yellow Onion, chopped
3 Cloves Garlic, chopped
1 Bay Leaf
¼ Cup Sherry
¾ Cup Chicken Stock
A pinch of Paprika
Sea Salt
Freshly Ground Black Pepper

Method
In a large skillet over high heat, add 1 Tbsp of Olive oil and butter. When the butter has melted, brown the chicken in two batches. Remove and set aside.

Lower the heat and add the remaining oil. Mix in the onion and garlic. Sauté until the mixture becomes translucent.

Then turn the heat back on high and toss in the chicken, bay leaf and give it a quick stir. Add the sherry and bring it to a boil, then mix in the chicken stock. Bring the mixture to a boil again and reduce to a simmer. Cook the chicken for about 4 to 5 minutes until the sauce has thicken and season with sea salt and pepper. Remove from the heat and sprinkle some paprika and serve immediately.

Garlic Prawns

Last evening, I prepared a no fuss Spanish theme dinner. The kids absolutely loved it. Several simple mouth watering tapas before the main course, a great tasting seafood paella. You can find the paella recipe over here. One of the tapas I made was a simply and delicious Garlic Prawns. I am posting the recipe here for you to consider trying. It’s really easy to make, just prepare lots of toasted baguette or bread to dip into the addictive olive oil. This recipe serves 2. Enjoy!


Garlic Prawns
(Printable Recipe)

Ingredients

8 Large Prawns, peeled and tail intact
6 Cloves Garlic, light crushed
5 Tbsp Olive Oil
1 tsp Dried Pepper Flakes
Paprika
Sea Salt to taste

Method

Preheat oven to 400˚F.

Place 2 ramekins on baking sheet. Divide the oil, garlic and pepper flakes equally into the ramekins. Place in the oven for about 6 to 8 minutes or until the oil are hot and the garlic is fragrant.

Remove from the oven and place add the prawns in the hot oil. Return to the oven and bake for another 5 to 6 minutes or until the prawns are just cook. Season the prawns lightly with sea salt if necessary and top with a pinch of paprika. Serve immediately with lightly toasted bread.

Serve 2.

Patatas Bravas-Potatoes In Spicy Tomato Sauce

Another great tasting tapas I like is called Patatas Bravas or Potatoes in Spicy Tomato Sauce. The cubed potatoes are fried twice to obtain the crunchiness. I am using the BC Yukon Gold Potatoes variety here. These potatoes have a creamy flesh, low in starch, and are excellent for deep-frying. As for the spicy tomato sauce, I have adapted the recipe from my favorite Traditional Spanish Cooking cookbook by Janet Mandel. The sauce is a little spicy, but, is perfect with the deep-fried potatoes.


Patatas Bravas-Potatoes In Spicy Tomato Sauce
(Printable Recipe)

Ingredients

500 g (1 lb 2 oz) Potatoes, peeled
Olive Oil for deep frying
Sea Salt

175 ml (6 fl oz) Tomato Sauce
2 Tbsp Olive Oil
1 Clove Garlic, crushed
1 Tbsp Wine Vinegar
1 tsp Paprika
1/4 tsp Ground Cumin
1/4 tsp Chopped Oregano
Cayenne or Ground Chili
Sea Salt to taste

Method

Combine the tomato sauce, oil, garlic, vinegar, paprika, cumin, oregano and enough cayenne or chili to make the sauce fierce (spicy, hot). Add salt if necessary.

Cut the potatoes into 2 cm ( 3/4 inch) cubes. Heat the olive oil in a deep-fryer over medium -high heat. (about 350˚F) Cook the potato in batches for 5 - 6 minutes, or until golden in color. Drain well on paper towel. Let the potatoes to cool slightly.

Reheat the oil to medium- high heat. Cook the potato in batches again, for 2 minutes or until crisp. Drain on paper towel and sprinkle with salt. Serve the potatoes hot with the spicy tomato sauce.

Pork Rolls-Flamenquines

I made these Pork Rolls a few days ago. They are usually served as a meat starter in Spanish meals; but, I think they are just great as appetizers and make a wonderful party food. Try it!


Recipe adapted from Traditional Spanish Cooking by Janet Mendel

Pork Rolls-Flamenquines
(Printable Recipe)

Ingredients

4 Thinly Sliced Pork Loin
4 Thinly Sliced Serrano Ham
4 Strips of Cheese or Cheese Strings
3 Tbsp Flour
1 Large Egg, beaten
6 Tbsp Breadcrumbs
Olive Oil for deep frying

Method

Placed sliced pork between two layers of cling film and pound thinly with a mallet.

Top each slice of pork loin with a slice of ham and a strip of cheese. Roll up into a cylinder and secure with cocktail sticks if necessary.

Dip in flour, then beaten egg, then breadcrumbs. Fry in oil until browned on all sides. Drain and cut into smaller bite size. Serve immediately.

Potato Omelette - Tortilla De Patatas

Potato Omelette or Tortilla De Patatas is a traditional Spanish egg dish with fried potatoes. The dish usually includes some onions and garlic, depending on the region where it’s prepared. Try making it, as it’s very easy to prepare and it’s just delicious!


Recipe adapted from Traditional Spanish Cooking by Janet Mandel

Potato Omelette - Tortilla De Patatas
(Printable Recipe)

Ingredients

1 kg ( 2 lb 3 oz) Potatoes
5 Tbsp Olive Oil
3 Tbsp Chopped Onion
6 Eggs
1/2 tsp Salt


Method

Peel the potatoes and either cut them into slices about 1.5 cm ( 1/2 inch) thick, or chop them into 1.5 cm ( 1.2 inch) dice. Heat the oil in a non-stick frying pan and cook the potatoes slowly until fork-tender, about 30 minutes, adding the chopped onion towards the end (it burns if added earlier).

Beat the eggs in a bowl with the salt. Place a plate over the potatoes and tip out the excess oil. Combine the potatoes and onion with the beaten eggs. Add the oil to the frying pan and pour in the mixture of eggs and potatoes. Cook the tortilla on a medium heat until set on one side. Shake the pan to keep the tortilla loosened on the bottom. Place a plate on top of the pan. Hold it tightly and reverse the pan, so the tortilla turns out on the plate. If necessary, add more oil to the pan. Slide the tortilla back into the pan to cook on the reverse side. It only needs 5 minutes more. Slide out on to a serving plate.

Tapa servings 16; Light meal servings 4

Andalusian Gazpacho

Fancy having some gazpacho to cool you down in this scorching summer heat? I made the soup in the morning, had it chilled, and served it up for dinner. We have had some real sweltering weather here in Vancouver this summer. So, this soup was just what we needed, light, cool, and delicious - perfect! Do try the recipe, and have a good weekend.


Recipe adapted from Traditional Spanish Cooking by Janet Mandel

Andalusion Gazpacho - Gazpacho Andaluz
(Printable Recipe)

Ingredients

75 g (3 oz) Bread, crust removed
1 kg (2 lb 3 oz) Ripe Tomatoes
3 Garlic Cloves
2 tsp Sea Salt
1/4 tsp Ground Cumin
6 Tbsp Olive Oil
5 Tbsp Wine Vinegar
about 300 ml ( 1/2 pint) Water

For the garnish
100 g ( 3 1/2 oz) Green Peppers, finely chopped
100 g ( 3 1/2 oz) Cucumber, peeled and finely chopped
1 Small Onion, finely chopped
1 Small Tomato, finely chopped
2 Slices Bread, toasted and diced

Method
Put the bread to soak in enough water to cover for 15 minutes. Squeeze out excess water and put the bread in a blender or processor.

Peel the tomatoes, cut them into chunks and add to the blender with garlic, salt and cumin. Process until pureed. With the motor running, add the oil in a slow stream, then add the vinegar. The mixture will thicken and change color as the oil emulsifies. Add a little of the water and transfer to a serving bowl. You can rub the gazpacho through a sieve for a finer texture. Stir in water to the desired consistency; it should be neither thick nor thin. Chill until serving time.

Place the chopped peppers, cucumber, onion, tomato and toasted breads in a small bowls or divided dish and serve as accompaniments.

Serves 6

RICARDO Meals for Every Occasion Cookbook Giveaway

A very happy hello to all of you who have been loyally following my postings! Today I am not posting any recipes; but instead, I would like to announce a nice giveaway to one of you. It’s a signed autographed cookbook “Meals for Every Occasion” by celebrity chef Ricardo Larrivée! Just a small token of my appreciation for your generous support for 8 months old Seasaltwithfood. So, if you are keen to be the proud recipient of Ricardo’s cookbook, all you have to do is provide comment on any post with recipes that were adapted from his cookbook.


1. Cranberry Scones With Honey-Orange Butter

2. Asparagus Caesar Salad

3. Steamer Clams With Beer And Chorizo


A lucky winner will be announced on June 8th 2009. All the best to you and once again, I would like to thank each and every one of you for regularly visiting my site and leaving kind comments on my postings. Appreciate it very much and do keep coming back. Thank you.

Steamer Clams With Beer And Chorizo

The recipe for this steamer clams calls for Chorizo. Chorizo is made from pork and pork fat. They are seasoned with smoked paprika, salt, and sometimes with garlic and herbs. I like the smoky flavor of chorizo in this steamer clams and they taste great!



Recipe adapted from Meals For Every Occasion by Ricardo Larrivée

Steamer Clams With Beer And Chorizo

Ingredients

2 Cloves Garlic, peeled and halved
3 Tbsp (45 ml) Olive Oil
1 Onion, chopped
1/4 lb (115 g) Chorizo, cut in rounds
2 Plum Tomatoes, crushed
4 Sprigs Fresh Thyme
6 oz (170 ml) Beer (1/2 bottle)
2 lb (1 kg) Steamer Clams or small clams, scrubbed
Salt and pepper

Method

In a saucepan over medium heat, soften the garlic in the oil. Add the onion and chorizo. Brown over medium heat. Add the tomatoes and thyme. Simmer for about 2 minutes.

Add the beer and clams. Cover and bring to a boil. Stir, reduce the heat and simmer until all the clams open, about 5 minutes. Discard any unopened clams. Adjust the seasoning.

Garlic-Sizzled Chicken (Pollo Al Ajillo)

I discovered this great tapas recipe recently, Pollo Al Ajillo. The chicken wings are so crispy and tasty! Make sure you have some fries or bread to dip into the fragrant oil. Do try the recipe, I bet you will like it!


Recipe adapted from Traditional Spanish Cooking By Janet Mendel

Garlic-Sizzled Chicken (Pollo Al Ajillo)

Ingredients

1 kg (2 lb 3oz) Chicken Wings
Sea Salt
Freshly Ground Black Pepper
Paprika-I used 1 1/2 tsp of Paprika & 1 tsp Smoked Paprika
10 Cloves Garlic (2 whole & 8 chopped)
5 Tbsp Olive Oil
1 Bay Leaf
150ml (1/4 pint) Sherry (amontillado or oloroso seco or dry Sherry plus a little Brandy de Jerez)-I used Brandy
Chopped Parsley

Method

Cut off the wing tips and discard (use them for stock). Divide each wing into two joints. Rub the chicken pieces of chicken pieces with, salt, pepper and paprika. Smash two garlic cloves without peeling.

Heat the oil in frying pan or cazuela and add the pieces of the chicken and the 2 garlic cloves. Fry until the chicken is golden. Add the remaining chopped garlic and continue frying.

Then add the Sherry and continue cooking until most of the liquid is absorbed and the chicken is tender, about 20 minutes. Sprinkle with chopped parsley to garnish.