This humble dish could be served as a main dish with the addition of a
little fish or meat, but in Spain it is prized as a side dish with chicken,
seafood, and roast meats.
"Poor People's" Potatoes (Patatas a lo Pobre)
1/4 cup (60 ml) extra-virgin olive oil
2 lbs (900 g) potatoes, peeled and thinly sliced
2 onions, sliced
1 green bell pepper, cored, seeded, and cut into thin strips
2-4 cloves garlic, finely chopped
1 cup (250 ml) dry white wine, chicken stock, or water
1 can (15 oz, 425 g) tomatoes, drained and coarsely chopped
2 Tbs (30 ml) chopped parsley
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) paprika
Salt and freshly ground pepper to taste
Pour the oil into a baking dish and add the potatoes, onions, green
pepper, and garlic, tossing to combine. Combine the remaining
ingredients in a bowl, toss to combine, and pour over the potatoes.
Bake covered in a preheated 350F (180C) oven until the potatoes are
tender, about 1 hour. Serves 4 to 6.
With the introduction of packaged and frozen mashed potatoes in the
USA in the past few years (please be sure to read the ingredients
before deciding which brand to buy), this dish becomes a snap. You
have probably seen these potatoes in fancy restaurants, where they are
often piped directly onto the serving plate and browned in the oven
prior to assembling the rest of the plate. Use them to dress up any
meal. As renowned international food detective Basil St. Jacques
once said, "there is no more sublime marriage of simplicity and
elegance than Duchess potatoes."
Duchess Potatoes
4 cups (1 L) mashed potatoes, heated
1/4 cup (60 ml) melted butter
2 egg yolks, beaten
1 tsp (5 ml) Dijon-style mustard
Salt and white pepper to taste
Combine all the ingredients in a bowl and stir to thoroughly combine.
Make mounds or patties on a greased baking sheet and decorate with a
fork if desired. Alternately, you may pipe the mixture, using a
pastry bag with a fluted tip, into any shapes you desire. Bake in a
preheated 400F (200C) oven until golden brown. Serves 6 to 8.
Fennel is often mislabeled "anise" in the United States, and it's one
of my favorite vegetables no matter what you call it. This classic
preparation from northern Italy can be adapted to a variety of
vegetables, including asparagus, green beans, broccoli, and carrots.
Fennel with Butter and Cheese (Finocchio al Burro e Formaggio)
4-6 Tbs (60-90 ml) butter
3-4 fennel bulbs, trimmed and cut into 1/2-inch (1 cm) slices
3-4 Tbs (45-60 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
Heat the butter in a large skillet over moderate heat, add the fennel
and enough water to barely cover it, and bring to a boil. Reduce the
heat and simmer covered, turning the fennel occasionally, until the
fennel is tender, 20 to 30 minutes. Add more water if necessary, but
all the water should be absorbed by the time the fennel is done.
Sprinkle with Parmesan, salt, and pepper, and toss to combine.
Serves 4 to 6.
This dish, with its exotic flavors from common ingredients, also makes
an excellent vegetarian main dish.
Indian Curried Cauliflower (Dum Phool Gobi)
2 onions, finely chopped
2-4 cloves garlic, chopped
1-inch (2 cm) piece of fresh ginger, chopped
2 tsp (10 ml) garam masala* or curry powder
1 tsp (5 ml) ground turmeric
Cayenne pepper to taste (optional)
1 cauliflower, cut into florets
2 Tbs (30 ml) vegetable oil
2-inch (5 cm) piece of cinnamon stick
2 whole cloves
4 cardamom pods* (optional)
3-4 tomatoes, chopped
1 cup (250 ml) fresh or frozen green peas
Salt and freshly ground pepper to taste
1/2 cup (125 ml) plain yogurt or sour cream
Chopped cilantro (coriander leaves) for garnish
* Available in finer supermarkets and Indian specialty shops
Combine the onions, garlic, ginger, garam masala, turmeric, and
optional cayenne pepper in an electric blender or food processor and
puree to form a thick paste. Cook the cauliflower in boiling salted
water for 5 minutes. Drain and set aside. Heat the oil in a pot over
moderate heat and saute the cinnamon stick, cloves, and optional
cardamom pods, stirring frequently, until lightly toasted and
fragrant, about 2 minutes. Add the onion paste and cook, stirring
frequently, for 3 minutes. Add the tomatoes, peas, salt, and pepper
and cook, stirring frequently, for 3 minutes. Remove from the heat
and stir in the yogurt. Transfer the cauliflower to a baking dish and
spread the sauce on top. Bake covered in a preheated 375F (190C) oven
for 30 minutes. Garnish with chopped cilantro. Serves 4 to 6.
Risotto alla Milanese not only makes an elegant side dish, but is
frequently served as a main course as well. Accompanied by a green
salad and a slice of soft Bel Paese cheese, this makes a delicious
dinner.
Risotto alla Milanese
Adapted from "Leone's Italian Cookbook" by Gene Leone (Harper
& Row, 1967)
4 Tbs (60 ml) butter
2 oz (50 g) salt pork, diced
2 Tbs (30 ml) olive oil
1 cup (250 ml) chopped onions
4 chicken livers, finely chopped
Salt and freshly ground black pepper to taste
1 cup (250 ml) uncooked Arborio or other short grain rice
3 cups (750 ml) boiling chicken broth
1/8 tsp (0.5 ml) ground saffron (optional)
Good quality grated Parmesan or Romano cheese
Heat the butter, salt pork, and olive oil in a heavy skillet over
moderate heat. Add the onions and cook until lightly browned. Add
the chopped livers, salt, and pepper, and stir. Cook for 5 minutes.
Add the rice, stirring well, and cook for 2 minutes. Add the boiling
broth, stir well, cover and simmer over low heat for 15 minutes. Test
for seasoning and doneness. The risotto should be creamy in texture
and the rice should be cooked but still slightly firm to the teeth.
If the rice is too dry, add a little more broth. If too runny, cook
uncovered for a minute or two. Do not overcook. Just prior to
serving stir in the optional saffron. Serve with grated cheese
sprinkled on top. Serves 4 to 6 as a side dish, 2 to 4 as a main
course.
Although fresh artichokes are plentiful and inexpensive in Spain, the
Spanish also have a long tradition of canning. Contrary to the belief
fostered by food and travel writers, many Madrid tapas bars serve
canned and preserved foods almost exclusively. This recipe is an
excellent example of how lowly canned foods can be converted into
elegant dishes with just a couple of basic ingredients.
Spanish Sauteed Artichokes (Alcachofas Salteadas)
3 Tbs (45 ml) olive oil
2 cans (15 oz, 425 g each) artichoke hearts, rinsed,
drained, and halved
1/2 cup (125 ml) finely chopped Serrano or prosciutto ham
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Lemon wedges for garnish
Heat the oil in a large heavy skillet over moderate heat and saute the
artichokes and ham until hot and lightly browned, about 10 minutes.
Adjust seasoning with salt and pepper and serve garnished with chopped
parsley and lemon wedges. Serves 2 to 4.
You can reduce the fat content of this rich and creamy casserole by
using low-fat or fat-free cottage cheese and sour cream.
Spinach Casserole
2 10-oz (280 g) packages frozen spinach, thawed,
chopped, and thoroughly drained
1 10-oz (280 g) can water chestnuts, drained and chopped
3 eggs, lightly beaten
1 cup (250 ml) cottage cheese
1/4 cup (60 ml) sour cream
2 Tbs (30 ml) all-purpose flour
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Combine all ingredients in a bowl and stir to thoroughly combine.
Pour into a lightly greased slow cooker and cook covered on low
heat for 4 to 6 hours, or on high heat for 2 to 3 hours, until the
casserole is set. Serves 4 to 6.
The Scottish word "stovies" supposedly derives from the French
"etouffer," to "smother" or cook in a closed vessel. It is one of
the many ways the Scots treat onions and potatoes, a natural and
inexpensive combination that is found in the rustic cooking of many
parts of the world.
Stovies
2-4 slices bacon, chopped
1 large onion, sliced
2 lbs (900 g) potatoes, peeled and sliced
About 1 cup (250 ml) water
Salt and freshly ground pepper to taste
Chopped chives or parsley for garnish (optional)
Saute the bacon in a large heavy pot over moderate heat until it
begins to render some fat. Add the onion and saute until tender but
not brown, about 5 minutes. Add the potatoes, salt, pepper, and
water to a depth of about 1/2 inch (1 cm). Simmer tightly covered
over low heat for 1 hour, stirring occasionally and adding a little
water if necessary to keep the potatoes from sticking to the bottom
of the pot. Garnish with chopped herbs if desired. Serves 4 to 6.
Recipes copyright by World Wide Recipes and reproduced with permission.
Thursday, March 11, 2010
