Recipezaar: Spanish,Simple recipes

Arroz Con Pollo (Chicken With Rice)

Wed, 06 May 2009 17:38:58 -0400

If you can't find piquillo peppers, you can always substitute roasted red bell peppers, from the Italian food aisle of your store. -- posted by lazy gourmet

Stuffed Tomatoes

Wed, 06 May 2009 17:40:30 -0400

A great Tapas appetizer. Tomatoes are used as a container for a delicious Spanish stuffing. -- posted by Jackie #6

Empanadas With Ham, Cheese and Olives

Wed, 06 May 2009 17:40:43 -0400

Delicious savory Spanish turnovers that are a cinch to make. Adapted from The Essential Mediterranean Cookbook. -- posted by KissKiss

Gazpacho

Fri, 08 May 2009 01:21:31 -0400

Found this while looking for Spanish influenced recipes for ZWT5. Gazpacho is a flavourful cold, raw soup. Cooking time does not include several hours to chill. -- posted by Katzen

Corn and Cheese Griddle Cakes (Arepas) - 2 Ww Points

Fri, 08 May 2009 01:38:28 -0400

These little Venezuelan griddle cakes, known as arepas in Spanish, can be eaten at any time of the day, topped with cheese, meat, chicken, or eggs. You can top them with roast pork or a spoonful of pico de gallo as a delicious side or tempting appetizer. You use nonstick cooking spray quite a bit for this, but I like to use an olive oil spritzer. Enjoy! -- posted by Nif

Best-Ever Gazpacho - 2 Ww Points

Fri, 08 May 2009 01:41:16 -0400

In Spain, gazpacho is often served as a smooth and silky pureed soup. This recipe is chunky/smooth, but you can puree the vegetables in a food processor a little longer until very smooth. -- posted by Nif

Manchego and Serrano Crostini

Fri, 08 May 2009 02:05:12 -0400

I found this easy tapa dish on the internet. It's tasty and will disappear in moments! They are the perfect size for your guests to handle for an appetizer or at a wine and cheese party. Enjoy! -- posted by Nif

Authentic Cafe' Con Leche (Coffee With Milk)

Fri, 08 May 2009 02:08:13 -0400

Posting for ZWT 5 as we zip through Spain so might as well make this educational AND entertaining: Coffee was once believed to cure consumption, dropsy, gout, and smallpox; AND--get this!--when mixed with milk--as in this recipe--coffee was believed to be a CAUSE of leprosy! Oh, no! :rofl: I think we've proved through many years of not-so-scientific daily coffee-drinking that this is not true. Enjoy a cup and rest assured, you will not be leaving any body parts behind when you've sipped the last drop! ("Cooking Up World History" by Marden & Barchers) -- posted by Debber

Fava Bean Salad With Jamon and Fresh Mint

Fri, 08 May 2009 02:23:22 -0400

In the Catalonia area of Spain, Fava beans are paired with slivered jamon (cured ham) and fresh mint. According to The New Spanish Table, this salad was invented by Catalan chef Josep Mercader and is now copied all over Catalonia. If fresh fava beans are hard to find, shelled edamame may be substituted. Posted for ZWT 5. -- posted by IngridH

Alioli De Limon (Garlic Mayonnaise With Lemon)

Fri, 08 May 2009 02:25:02 -0400

Posted for ZWT 5. Recipe comes from The Gourmet Cookbook. -- posted by Galley Wench

Summer Vegetables (Spain)

Fri, 08 May 2009 02:27:08 -0400

This recipe was gleaned from the internet & posted here for the Zaar World Tour 5. -- posted by Sydney Mike

Empanada

Fri, 08 May 2009 11:17:10 -0400

Another goodie for a Tapas bar. -- posted by Jackie #6

Spanish Style Garlic Shrimp With Capers

Fri, 08 May 2009 12:09:50 -0400

Posted for ZWT. I found the recipe on the blog of Hugging the Coast. Serves four as an appetizer. -- posted by Boomette

Spanish Tortilla (Potato Omelette)

Fri, 08 May 2009 12:16:15 -0400

The potato omelette is a traditional Spanish tapa, or appetizer, but it's equally good for breakfast or brunch. Found while looking for spanish recipes for ZWT5. -- posted by Katzen

Vegetarian Spanish Rice

Fri, 08 May 2009 12:16:43 -0400

An easy recipe for vegetarian Spanish rice, using fresh tomatoes, bell peppers and green chilies. Found while searching for Spanish recipes for ZWT5. Cilantro would make a good addition, if you like it. -- posted by Katzen

Mother Pepa's Gambas Al Ajillo (Garlic Shrimp)

Fri, 08 May 2009 12:19:16 -0400

Recipe from Rosemary Weliever. Buen provecho! -- posted by Sue L

Garlicky Tomato Tapas (Pan Con Tomate Y Anchoa)

Fri, 08 May 2009 12:19:26 -0400

Great tapas for serving with wine or as an appetizer. Recipe from world famous recipes. -- posted by Sue L

Mahi-Mahi in Tomato Olive Sauce

Fri, 08 May 2009 12:20:45 -0400

The Sicilian-style tomato sauce has tons of Mediterranean flavor, thanks to the orange peel, olives, and oregano. -- posted by Samantha in Ut

Non-Alcoholic Sangria

Fri, 08 May 2009 12:25:26 -0400

A version of Sangria that even the kids can enjoy. -- posted by Sarah_Jayne

Saucy Senorita

Fri, 08 May 2009 12:44:55 -0400

Saucy drink by Alex, for the Senorita in all of us! -- posted by Sue L

Fruity Sangria

Fri, 08 May 2009 12:50:00 -0400

This simple fruity sangria requires some patience, but minimal effort. -- posted by Tarteausucre

Garbanzo Salad

Fri, 08 May 2009 14:01:09 -0400

Garbanzos or Chickpeas appear frequently on Spanish tables. Here is a marinated salad from "Sabroso" by Noemi Cristina Taylor. -- posted by acerast

Gazpacho Vodka Shots

Fri, 08 May 2009 14:05:05 -0400

This looks like fun way to serve gazpacho at a party. -- posted by Sarah_Jayne

Spanish Seafood Stew

Fri, 08 May 2009 14:27:03 -0400

"Merluza con Gambas, Almejas y Patatas" This is a simple dish is made with fish (hake or cod), shrimp and clams and served with potatoes to soak up the tasty broth. Remember to discard any unopened clams that do not close shut when lightly tapped. Found online and posted for ZWT 5. -- posted by Mami Janine

Sevilla Tapas Salad

Fri, 08 May 2009 14:31:31 -0400

Serve with fish or use as a topping for a bruschetta appetizer. From All Around The World Cookbook by Sheila Lukins -- posted by Charlotte J

Spicy Herbed Summer Gazpacho

Fri, 08 May 2009 23:16:19 -0400

The soup we know as gazpacho originated in Spain's southern region of Andalusia. Farm harvesters traditionally prepared their lunches in the fields by pounding garlic, stale bread, water, olive oil, and salt in a large wooden bowl, forming a sort of nourishing paste to which they added cold water. Legend maintains that Christopher Columbus took barrels of this paste on his first voyage to the New World. Discovering tomatoes, cucumbers, and bell peppers in the Andes, he added them to the mix, creating the liquid salad we still call gazpacho. From "The Florida Keys Cookbook". Prep/Cook time DOES NOT include overnight refrigeration time. -- posted by FloridaNative

Habas Rondenas (Beans With Ham and Eggs)

Sat, 09 May 2009 00:10:38 -0400

You can also substitue prosciutto for the ham, and lima beans for the fava beans. -- posted by lazy gourmet

Spanish Roasted Tomato Salad

Sat, 09 May 2009 00:11:29 -0400

A simple but lovely way of serving tomatoes. This would go nicely with a Spanish tortilla and even as part of a tapas meal. I found the recipe on the Orce Serrano Hams website. Caster sugar is simply superfine sugar. -- posted by Sarah_Jayne

Portuguese Style Beef Tenderloin

Sat, 09 May 2009 00:13:48 -0400

Found this online for ZWT5 - looks yummy! Would go good with potatoes or on a sandwich! -- posted by Virginia Cherry Blossom

Chicken-Seafood Paella

Sat, 09 May 2009 00:29:30 -0400

From the 1988 Southern Living Cookbook. For ZWT5 -- posted by Maryland Jim

Spanish Rub

Sat, 09 May 2009 00:30:03 -0400

Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp. From 'EatingWell.com' and posted for ZWT5. -- posted by FloridaNative

Cauliflower With Garlic Sauce (Coliflor Al Ajaceite)

Sat, 09 May 2009 00:30:29 -0400

Another simple Spanish veggie dish for garlic lovers! -- posted by magpie diner

Spanish Pomelo Salad (Copa De Pomelo)

Sat, 09 May 2009 00:31:36 -0400

Adapted from a Spanish Salad "Cookbook". Although the pomelo is native to Asia this recipe uses typical Spanish ingredients. Namely, yogurt (Mediterranean) and mayonnaise (French influence) since this country borders both regions. The pomelo is similar to a grapefruit, but without any of the bitterness. In fact, a tangelo is a cross between a tangerine and a pomelo. The US is now the largest producer of pomelos in the world. -- posted by Ice Cool Kitty

Pork Skewers With Lemon and Saffron - 4 Ww Points

Sat, 09 May 2009 01:01:23 -0400

These skewers are a tapa dish, or little dishes that are served throughout Spain. They make a great light lunch or great addition to dinner. You can substitute cubes of chicken or lamb for the pork, if you prefer. I did not include the marinating time. Enjoy! -- posted by Nif

Churros Con Chocolate (Spanish)

Sat, 09 May 2009 01:02:17 -0400

the original churros of Italy's just really flour and water. The first time I tried this when I was a kid, I fell in love with it. Just got to love the smell when cooking! Serving size varies depending on the appetite, width and length. This serving alone's enough for DH and me and is so filling! -- posted by Pneuma

Red Paella

Sat, 09 May 2009 01:06:22 -0400

Found this on spain-recipes.com...posting for ZWT 5. Sounds Yummy!!! -- posted by Lazy Chef 2

Fried Bread With Honey and Lemon (Spain)

Sat, 09 May 2009 12:14:44 -0400

this sweet version of the French egg bread is served in Spain for breakfast. -- posted by Pneuma

Spanish Chicken With Chorizo and Chickpeas

Sat, 09 May 2009 12:15:07 -0400

from Fine Cooking #95. Posted for 'Zaar World Tour 2009. -- posted by HollyGolightly

Spanish Olive Tapenade

Sat, 09 May 2009 12:16:39 -0400

From All Around The World Cookbook by Sheila Lukins -- posted by Charlotte J

Slow-Roasted Spanish Olives With Oranges and Almonds

Sat, 09 May 2009 12:16:56 -0400

What a wonderful addition to any appetizer line-up, or just to have in the fridge for snacking purposes! This is courtesy of Tyler Florence. -- posted by LifeIsGood

Habas Con Chorizo (Spanish Chorizo With Broad Beans)

Sat, 09 May 2009 12:18:18 -0400

A Spanish recipe served in tapas bars .From The Mediterranean Collection. -- posted by Pneuma

Tomato Bread (Tapas)

Sat, 09 May 2009 12:18:27 -0400

This is based on a recipe from The Tapas Cookbook. This serves 4 as part of a tapas meal. I havent yet tried this. -- posted by mersaydees

Warm Manchego Cheese Popovers

Sat, 09 May 2009 12:19:05 -0400

From Miami chef Carmen Gonzalez -- Manchego is a firm Spanish cheese made from sheep's milk. Posted for ZWT 5. -- posted by alligirl

Orange Flan With Raspberry Coulis

Sun, 10 May 2009 19:31:44 -0400

This is a Spanish recipe from the region of Euskadi. The flan has no dairy in it, but the coulis is made with whipping cream. It seems complicated, but it's easy to prepare. Can be served at room temperature or chilled. Found online for ZWT 5. -- posted by Mami Janine

Cinnamon Flan - 4 Ww Points

Sun, 10 May 2009 19:45:51 -0400

A flan is a very popular and traditional dish from Spain, but enjoyed everywhere now. It is traditionally flavoured with vanilla, but this one has a little twist with the cinnamon, also popular in Spain. There is quite a bit of cooling time that's not in the prep. time so please read the recipe before you prepare it. Enjoy! -- posted by Nif

Sangria Seca

Sun, 10 May 2009 20:00:51 -0400

A drink from the Bartender's Guide. I have not tried it but I'm sharing here. -- posted by Boomette

Spanish Tomato & Garlic Bread

Mon, 11 May 2009 17:39:45 -0400

We enjoyed this delicious bread everywhere we went in Barcelona, they put it out on the table when you first arrive and it is irresistable! But the best part is, it's incredibly easy!! -- posted by TinyBubbles

Spicy Spanish Albondigas (Meatballs)

Mon, 11 May 2009 17:41:01 -0400

These little meatballs have a great kick and so much more flavor than traditional meatballs. Serve with additional Tabasco for sprinkling, and some very cold beer! When we were in Spain, San Miguel was the local favorite beer, but Dos Equis would be just as good! -- posted by TinyBubbles

Torta De Santiago - Almond Torte

Tue, 12 May 2009 14:13:38 -0400

From http://www.tienda.com/recipes/tortadesantiago.html "This delicious almond cake originates in the medieval pilgrimage town of Santiago de Compostela in Galicia, the northwest part of Spain." -- posted by ThatSouthernBelle

Xampinyons En Salsa - Mushrooms in Sauce

Tue, 12 May 2009 14:14:37 -0400

I love mushrooms! MMM! From www.eatcatalunya.com and posted for ZWT 5. -- posted by ThatSouthernBelle

Setas - Wild Mushroom and Garlic Tapas

Tue, 12 May 2009 14:15:01 -0400

"This seasonal mushroom dish, made here using wild setas, can actually be adapted to make a great tapa all year round." From notesfromspain.com Posted for ZWT 5. ------------------------------------------------------------------------------------------------------------- If you want to try adding even more flavour to this dish, you can fry some bacon or ham (serrano or parma) in the oil with the garlic (remember that the garlic will need less time than either of these ingredients.) If you cant find wild mushrooms that you thing will be suitable, standard or button mushrooms will do just fine -- posted by ThatSouthernBelle

Ajo Blanco With Almond, Cucumber and White Anchovy Salad

Fri, 15 May 2009 01:00:50 -0400

This is our chef' son's recipe. He had it published in the Aus magazine Country Style. I'm posting it here so I can share it with my sister. It's delicious as a starter on a hot day. White anchovies and sherry vinegar are available from continental delicatessens and gourmet food shops, micro herbs can be ordered from fruit and veg shops. Overnight soaking of almonds hasn't been taken into account in prep time. -- posted by JustJanS

Nif's Spanish Omelette (Omelet) for 2

Sat, 16 May 2009 10:41:59 -0400

I had some leftover chorizo sausage and thought I would make a Spanish influenced breakfast for us. It's quite basic so you can add whatever else you want to it, but it is tasty as is. Enjoy! -- posted by Nif

Cilantro -- Proper Storage

Sun, 17 May 2009 15:06:29 -0400

I found a solution for keep cilantro for longer than a couple days. The pictures shown are of cilantro that I purchased over two weeks ago. -- posted by Galley Wench

Fresh Figs With Fleur De Sel, Aged Balsamic & Hazelnuts

Sun, 17 May 2009 15:37:34 -0400

From figsbaywine.blogspot.com -- posted by ThatSouthernBelle

Strawberry Sangria

Tue, 19 May 2009 01:51:25 -0400

I haven't tried this yet but it sounds delicious. Recipe is from Pillsbury's "C'mon Over! Hassle-free, Hustle-free Entertaining" book. -- posted by Marie Nixon

Gambas Pil-Pil -- Chili Shrimp (Spain)

Wed, 20 May 2009 15:49:13 -0400

This recipe was found in the 2002 cookbook, Mediterranean Street Food. -- posted by Sydney Mike

Chorizo & Goat Cheese Quesadillas

Wed, 20 May 2009 20:01:31 -0400

I had this quesadilla at a Mexican restaurant nearby in Pelham, Alabama before a Coldplay concert. I told the server there are chorizo & goat cheese quesadillas in Heaven. Seriously. -- posted by jafontenot

Spanish Truffles

Wed, 20 May 2009 20:12:53 -0400

Chef Homato Cantu's recipe. -- posted by NELady

Chorizo and Tomato Salad

Thu, 21 May 2009 11:40:54 -0400

The combination of sweet, acidic tomatoes with slaty, spicy chorizo and tangy vinegar is a match made in heaven. -- posted by English_Rose

Moosewood Creme Andalouse Soup

Wed, 27 May 2009 15:13:37 -0400

This amazing soup is from the book : New Recipes From Moosewood Restaurant. We like to have this for a change during Ramadan. -- posted by Um Safia

Tomato and Watermelon Salad

Sun, 31 May 2009 20:27:40 -0400

From Pintxos: Small Plates in the Basque Tradition by Chef Gerald Hirigoyen . This Frenchman makes fabulous food in San Francisco and this salad is an example of the simple treatment of fresh ingredients at which he excels. -- posted by Chef Kate

Crisp Berry Rose' Sangria

Sun, 07 Jun 2009 22:31:52 -0400

A refreshing sangria made with Rose' with fresh berries. I made this 3 ways and enjoyed all. Without the optional juices for a crisper drier sangria or with OJ for a sweet tangier heartier sangria, or with the pineapple for a whole different sweet tropical sangria. -- posted by ~Rita~

Alioli - Spanish Style

Mon, 08 Jun 2009 16:32:21 -0400

Alioli or garlic mayonnaise is so tasty & so easy to make at home, I also think it tastes much better than the store bought jars. I first tried alioli while on holiday in Spain. It must've been during the early 1980's while in the Costa Blanca area. At the time it was served with a meal, in a small dish (finger bowl size) & seemed to accompany every main meal. So, I guess as I was the youngest it was down to me to try it, maybe I was the adventurous one in my family........or maybe I had no choice? anyway, whatever the reason it tasted delicious! This recipe does require the use of a blender making it easier & fool proof. -- posted by Wakey lass Lisa

Snowcapped Pink Strawberry Mountains(Strawberry Granita)

Mon, 08 Jun 2009 17:15:08 -0400

Brilliant with color and pure, intense flavor! You may use frozen, thawed strawberries, but you might need to add more sugar. Cooking time is freezing time. Would you like a little history? History of Granita According to Alan Davidson in the Oxford Companion to Food, (Oxford University Press:Oxford) the appearance of "water ices" is documented to have taken place in Europe in the 17th century around the same time as ice cream. There is some undocumented conjecture that Marco Polo returned to Venice from China in the 13th century and introduced ice cream or water ices to Italy. Further it is not known for sure if water ices were first found in Spain or in Italy. In any event the mixture seemed to have migrated to London at some later, undocumented time. Granita is akin to but not quite the same as sorbet. The difference being sorbets tend to be smoother and less granular in texture. Both are made with water, a flavoring such as fruit juice or coffee and typically sweetened with sugar. Adapted from Delicious Living magazine. -- posted by Sharon123

Spanish Migas

Tue, 09 Jun 2009 01:20:24 -0400

Here's a simple tapas dish thats big on flavour. Can be eaten the traditional Spanish way with fried eggs & sliced fried Spanish chorizo for breakfast/supper. Or a tasty alternative to croutons, sprinkled on salads. It is better to use at least 2 day old bread, use the crusts too, but do dice very small or even make into breadcrumbs - just make sure it doesn't burn. Smoked bacon is better to use that plain bacon as it goes so well with the garlic. Use olive oil rather than extra virgin olive oil, use enough oil to cover the bottom of a big heavy bottomed pan. Stir the breadcrumbs constantly to make sure they're evenly coated in oil. I use a pair of scissors to cut the smoked bacon & I always use streaky (around 8-10 rashers) As for parsley I add that right at the very end just before it's served on to plates or tapas dishes. Optional. A fried egg & sliced fried chozio placed on top of the migas makes a delicious breakfast/supper. I first tried "Migas" back in 1988 while on holiday in Blanes. We stayed in a huge apartment in a Spanish complex - imagine the aroma while travelling up & down in the lifts......garlic, sausage, fish - there was something different on each floor. At the time of 1988 Blanes was very much a traditional Spanish fishing village, with only a handful of other nationalities. So eating out was tapas, steak restaurants or the typical American style burger joints. So we stuck to Spanish & coped very well with the abundant colourful & tasty tapas dishes available. Back in 1988 there was no translated text in several languages to accomodate our lack of not learning the lingo, so it was a case of choosing from a book of photographs & hoping for the best. Thankfully, 21 years on & the lingo has come on in leaps & bounds. The food is still fabulous, if not better & at least I can now ask for tapas & no longer have to point to a photgraph. Anyway, it's delicious - try it I'm sure you'll love it! -- posted by Wakey lass Lisa

Spanish Hot Chocolate - Chocolate a La Taza

Tue, 09 Jun 2009 02:08:41 -0400

Everyone who goes to Spain has to try the hot chocolate. It's so delicious & can be used to dunk Spanish Churros in for breakfast. This recipe is just for the hot chocolate & I will also add my recipe for Spanish Churros as they really go hand in hand. This has a creamy, thick consistancy, it's very indulgent & can really give us women that chocolate fix we all need from time to time. The recipe can also be adjusted according to taste by adding more/less sugar or even omitting it depending on chocolate used or if you like very sweet drinks. I like to make enough to fill 2 big mugs for my daughter & I. We love it at anytime of the day. My daughter likes to add a squirt of cream & a cadburys flake sprinkled on top. I just prefer it on it's own. Anyway, make it - I'm sure you'll love it. -- posted by Wakey lass Lisa

Gazpacho

Fri, 12 Jun 2009 02:04:20 -0400

Chef Glen Hogh, of the Vega Tapas Cafe provided this recipe to The Times-Picayune in anticipation of the French Market Creole Tomato Festival this weekend. I plan to make this using diiferent varieites of tomatoes for different batches - reds, pinks, blacks, purples, yellows, oranges & whites as they ripen. We keep gazpacho in a gallon jug in the fridge for fast refreshing but light meals/snacks... right alongside the fresh iced tea! We finely chop our vegies rather than pureeing - but that's up to you! -- posted by Buster's friend

Baked Spanish Rice

Fri, 12 Jun 2009 02:04:51 -0400

A good use for leftover rice. Freezes well. -- posted by gailanng

Patatas Bravas

Mon, 15 Jun 2009 18:48:09 -0400

I found this recipe on www.spain-recipes.com and it was a hit with the family. It's not quite as I remember Patatas Bravas from our holiday in Spain but was close enough that I will make it again. -- posted by Jill Johnston

Champinones Al Ajillo-Spanish Garlic Mushrooms

Wed, 24 Jun 2009 15:36:48 -0400

Received this in email (thanks Phil!) from gourmet-recipes-from-around-the-world. Sounds like a lovely tapas for two. -- posted by Buster's friend

Spicy Gazpacho With Shrimp

Fri, 17 Jul 2009 13:11:07 -0400

Another cool crisp refreshing gazpacho recipe - added bonus - Shrimp! This will make good use of our garden's produce in another week or so... hoping the cucumbers last until the tomatoes really get going. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavender! -- posted by Buster's friend

Arroz Con Pollo Delicioso

Tue, 28 Jul 2009 12:15:25 -0400

My own arroz con pollo recipe does not include whole tomatoes due to my family's tastes, but does include tomato paste for that terrific flavor. The use of instant rice makes this a very quick, delicious one-dish meal that will leave you begging for more! -- posted by stonecoldcrazy

Everyday French Breakfast- Baguette and Jam With Chocolate Milk

Sun, 02 Aug 2009 10:39:59 -0400

I lived in Paris for 4 months and in Valladolid, Spain for 6 months as a student and in both cities, the traditional everyday breakfast was this (although some adults have black coffee rather than chocolate milk!). In Spain I lived with a local family and everyone had a variation of this breakfast each day. It really hits the spot and with some fruit it is a well-balanced breakfast. This is a great way for kids to have fun learning about other parts of the world and works well with a class of schoolchildren. I haven't specified amounts for the toppings as that's all down to personal taste. -- posted by Shuzbud

Spanish Rice and Prawn One Pot

Tue, 04 Aug 2009 01:56:31 -0400

This recipe from BBC Good Food is a quickie version of paella. It is made with basmati rice which shortens the cooking time considerably. It is a great recipe for a weeknight meal and it reheats well. In fact, it tastes better the second time around! -- posted by Irmgard

Paella Soup

Mon, 17 Aug 2009 12:55:25 -0400

This is a recipe from a Sunset magazine from January 2000. -- posted by Recipe Junkie

White Sangria

Wed, 19 Aug 2009 12:10:34 -0400

Fresh, sweet and fruity - goes well with tapas or as a light cocktail, I even drink it with paella! Slightly different from the traditional one which calls for red wine, but I just can't drink red wine when it's too hot outside, so I tried with white wine and it turned out just as great. Feel free to sub any other type of fruit according to season or taste, and where possible use liqueurs that match. -- posted by AdriMicina

Easy Does It: Gazpacho

Fri, 21 Aug 2009 11:58:58 -0400

Cold, refreshing garden soup by Annie B. Copps Yankee Magazine Editor Often referred to as "liquid salad," gazpacho may be a vegetable's best expression of summer. Its success (and yours) depends on the freshest of ripe ingredients, which are all at their peak now through the end of August. This chilled soup, of Spanish provenance, keeps your kitchen and you cool (no oven or burner to turn on), no matter what the thermometer reads. We offer a great list of vegetables to put into this soup, but feel free to work with what you have handy. Like most recipes, "authentic" gazpacho is a well-debated subject and can run the gamut from garnishes such as grilled shrimp and chopped eggs to some with nary a tomato invited to the party. This version is left chunky, but feel free to puree the whole kit and caboodle (if so, no need to dice the ingredients finely -- a rough chop will do just fine). -- posted by boy named Sous

Greek Garlic Soup

Mon, 24 Aug 2009 02:09:28 -0400

Also known as "Skordozoumi", this Sephardic soup is thickened with eggs, yogurt and feta cheese. Adapted from "Sephardic Flavors" by Joyce Goldstein. -- posted by Sephardi Kitchen

Malaga Gazpacho

Mon, 31 Aug 2009 01:56:14 -0400

Summer after summer, we make batch after batch of gazpacho and, after trying many recipes, have determined that this is IT. It is adapted from a recipe published in the Times in 1968 -- a Craig Claibourne rendition of a home cook's (Manola Drozdoski) gazpacho formula. We have changed it a tad--less vinegar and sherry vinegar instead of red wine vinegar, We also only make it in the summer when we have gorgeous home grown or local tomatoes, peppers and cucumber. We've also found that it is even better if it sits in the fridge for 24 hours (but be aware that it doesn't last past a third day). If you've a good blender and a good strainer, it's a snap to make and amazingly delicious. Prep time does not include chilling time. BTW, it has no apparent relationship to Malaga. -- posted by Chef Kate

Pincho Moruno

Thu, 03 Sep 2009 14:16:48 -0400

Pincho Moruno is a Moorish inspired dish that has been improved (I think) by the Spaniards. It can be used with lamb or pork. I suppose you could do chicken or beef also but have never tried it with them. Recipe can be doubled, tripled, whatever without a problem. -- posted by ChefMarvelIris

Smoky Chorizo With Mixed Peppers

Tue, 08 Sep 2009 12:40:07 -0400

With chorizo and mixed peppers, this tapas dish is bound to be popular. -- posted by English_Rose

King Augustus Sauce

Wed, 09 Sep 2009 12:58:21 -0400

A very tasty sauce for seafood. -- posted by Cooking Master

Manchego Cheese and Garlic Gourmet Hot Dogs

Thu, 10 Sep 2009 01:43:22 -0400

A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs. from Bon Appetit. AMAZING! These are super if you would like to do a grown up spin on hot dogs. Manchego is a Spanish cheese made from sheep's ml; available at some supermarkets and at specialty food stores. -- posted by College Girl

Spanish Rice and Shrimp One Pot

Thu, 17 Sep 2009 11:43:54 -0400

A speedy midweek meal with Mediterranean holiday flavors. If you don't want to spend time at the stovetop you can bake this dish in the oven. Tip the onion, peppers, chorizo, garlic and oil into an ovenproof dish, then bake for 15 mins at 400F. Stir in the rice, tomatoes and water, cover then bake for a further 20 mins stirring in the shrimp for the final 2 mins. -- posted by English_Rose

Albondigas in Sherry Pepper Sauce

Mon, 21 Sep 2009 13:43:16 -0400

This tapas tresure comes from www.fiery-foods.com .- It is a Spanish appetizer meant to be eaten with tooth picks, a "cosas de picar" type of tapas - it refers to the picadors' used in bull fights. Make a double batch (prep time essentially the same) & freeze for fast appetizers on a moments notice. -- posted by Buster's friend

Spanish Rice

Tue, 06 Oct 2009 11:00:24 -0400

This is one of the few recipes that stuck with me from my high school home Ec class. It is comfort food at it's finest -- posted by GingerlyJ

Lemon Caper Stuffed Eggs

Tue, 27 Oct 2009 02:10:28 -0400

These make great appetizers for a party or a first course for dinner, or a yummy snack. You could put these in the lunch box too! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123

Chorizo Tomato Sauce (For Pasta or Chicken)

Fri, 13 Nov 2009 12:47:12 -0500

I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on... -- posted by Cluich

Torrijas- Spanish French Toast

Wed, 18 Nov 2009 15:21:43 -0500

I found this on reciperewards.com. Depends on the bread how many slices you'll get. -- posted by littlemafia

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart

Oven Candied Lemon Slices

Sat, 19 Dec 2009 20:22:21 -0500

Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too. -- posted by Sharon123

Middle Eastern Dairy Free Café Latté

Mon, 28 Dec 2009 16:44:27 -0500

Obviously not the real way but us dairy free can have it too and it does taste very good. -- posted by UmmBinat

Crockpot Dulce De Leche

Fri, 15 Jan 2010 14:11:46 -0500

Adapted from a recipe in _Make it Fast, Cook it Slow_ by Stephanie O'Dea. -- posted by DrGaellon

Aceitunas Picante (Chili Olives)

Mon, 18 Jan 2010 14:19:10 -0500

SPANISH TAPAS RECIPE: This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar. -- posted by Celticevergreen

Warm Mediterranean Olives With Fennel and Orange

Tue, 19 Jan 2010 07:01:35 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Cote du Rhone Rose or Cote du Provence Rose Vin Gris de Cigare 2004; Bonny Doon, Santa Clara CA I usually up the garlic and add some black pepper -- posted by GoldsmithLissa

Quick and Easy Garlic Aioli

Tue, 19 Jan 2010 16:53:45 -0500

I was taught to make this Aioli in Spanish cooking classes, it is basically a fast way to make an real (or almost real) Aioli without resorting to using pre made mayonnaise. It tastes great and takes under 5 minutes to prepare. You will need a thin tall measuring cup or jug and a hand held (vertical or stab) blender. If you don't like garlic, you can make without. You can add things like herbs (fresh or dried), black pepper, smoked paprika or other things you like. Experiment with the amount of oil and lemon juice. If you want it to be more rich add two eggs yokes instead of one whole egg. -- posted by Claytox

Braised Basque Chicken

Mon, 25 Jan 2010 11:53:24 -0500

From Diane Phillips, "Slow Cooker: The Best Cookbook Ever" - posted here to keep from looking at it. -- posted by RubySue

Andalusian Bean and Chorizo Potaje (Stew)

Wed, 27 Jan 2010 13:31:09 -0500

Try this classic Spanish combination of chorizo and butterbeans in a fresh tomato sauce. Perfect for a warming winter supper. -- posted by English_Rose

Easiest Ever Paella

Thu, 28 Jan 2010 09:36:11 -0500

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavor. -- posted by English_Rose