Flan Thursday, Apr 17 2008

ABOUT:

Flan is a rich custard dessert with a layer of soft caramel on top, which is custard with a hard caramel top.

SERVINGS:

Makes about 6

INGREDIENTS:

1 3/4 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
Pinch of salt
1/2 vanilla bean, split lengthwise

1 cup sugar
1/3 cup water

3 large eggs
2 large yolks
7 tablespoons sugar

DIRECTIONS:

Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.

Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13×9x2-inch baking pan.

Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.

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Tart Salad with Oranges, Almonds and Mint Thursday, Apr 17 2008

ABOUT:

Fresh summer Spanish salad. Great for a palate cleanser between courses.

SERVINGS:

Makes 4

INGREDIENTS:

4 oranges, peeled and sliced
1 bulb fennel, thinly sliced lengthwise
1 small red onion, peeled and thinly sliced
1 sweet red pepper, seeded and thinly sliced
1/2 cup toasted almonds (marcona)
1/4 cup chopped pitted olives

1/3 cup extra virgin olive oil
3 tablespoons sheery wine vinegar
1 teaspoon honey
1 tablespoon chopped fresh mint
salt and pepper to taste

DIRECTIONS:

Overlap the orange slices on a platter. Toss together the fennel, red onion slices, sweet red pepper slices, almonds and the olives.

In a small bowl combine the olive oil, vinegar, honey, mint, salt and pepper. Pour this over the fenner mixture and toss to coat well. Pour the mixture over the top of the oranges.

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Paella - Chicken and Seafood Sunday, Apr 13 2008

ABOUT:

Paella is a Spanish cowboy dish, and classically made with snails and rabbit meat. Paella with chicken and chorizo sausage is more of a high end. Later the sea cities in Spain adopted this dish and added the seafood to attract tourist with the local food.

There are 5 things to make a perfect paella:
1. Rice - it should be medium grain which absorbs liquid very well, such as Spanish rice called bomba, Arborio rice.
2. The Pan - get a true paella pan or something similar to it, for simple way to rotate it.
3. The Heat source - need to place the pan over 2 burners, and keep rotating for heat distribution.
4. The Sofrito - sauté of tomato, onion and garlic. Some add paprika, herbs.
5. The Cooking Liquid - homemade chicken stock is always a great choice or the store bought that you trust.

The following recipe is with chicken and seafood, but keep in mind you can substitute the meat with what your imagination desires.

SERVINGS:

Makes 6 - 8 servings

INGREDIENTS:

1/2 lb prawns, peeled and shells reserved
2 cups water
1 teaspoon saffron threads
2 cups chicken stock
salt and pepper to taste
1/4 cup olive oil
31 lb boneless chicken meat, cut into inch pieces
1 lb mussels or clams, scrubbed
1 rep pepper, seeded and cut into julienne strips
12 green peas or green beans
2 cups rice
lemon and parsley for garnish

Sofrito:
1 onion, chopped
5 garlic cloves, minced
1 large tomato

DIRECTIONS:

In a saucepan, combine prawn shells with water and bring to boil. Simmer for 10 minutes and strain the liquid, discarding shells. Place liquid back to the pot. Add saffron and chicken broth. Season to taste with salt and pepper.

In a sauce pan, heat oil over medium high heat and brown chicken pieces for about 5 minutes. Remove pieces from the pan.

Add prawns to the pan and cook for 2 minutes. Remove the prawns.

Make Sofrito:
Add extra olive oil if needed to the pan and cook the onions and garlic for 4 minutes. Add the tomatoes and a pinch of salt and cook until all the of the liquid is absorbed and the mixture begins to caramelize, about 15 - 20 minutes. Bring the stock to boil

Place the paella pan over medium heat, with the sofrito in the pan.

Add rice and stir it around for a few minutes to toast the grains.

Depending on a size of the paella pan, you may have to use 1 or 2 burners for the cooking process. Add simmering stock to the pan. Shake the pan to distribute the rice and the stock. Place the chicken, prawns, peppers and peas in a decorative fashion over the rice, pushing them down into the stock. Tuck mussels or clams into the stock. Simmer paella, moving and spinning it in a various positions over the flame to cook it evenly for about 20 minutes or until rice is just barely al dente. Do not stir!!!

One of the true signs of a perfect paella is a the golden crust forms on the bottom, called socarrat. The best way to achieve this is to turn the heat up just a bit towards the end of the cooking time until you hear the rice crackle. It will smell toasty.

When the paella is cooked, remove it from the heat and cover it with a towel and let is rest for 5 minutes for the rice to have the last moment to cook. Serve it with lemons, parsley and aliolo sauce.

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Spanish Alioli Sauce Sunday, Apr 13 2008

ABOUT:

Serves with Paella, grilled meats or fish.

SERVINGS:

Makes 1 1/2 cup

INGREDIENTS:

2 egg yolks
6 garlic cloves
1 1/4 extra virgin olive oil
pinch of salt

DIRECTIONS:

Mix everything but oil in the food processor. Slowly pour oil into the mixture while blending.

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