Recipezaar: Spanish,Side Dishes recipes

Real Spanish Gazpacho

Thu, 02 Nov 2006 14:55:09 -0500

The gazpacho is a recipe specially cooked in Andalusia, the south of Spain,and that's where I come from! Reviewing recipes in this page I have found gazpacho recipes that have nothing to do with what is made in Spain, so I've decided to share with all of you the real recipe of this delicious cold vegetable summer soup, which can be served as a beverage, as a side dish or even as a main one. I hope you all enjoy it!. -- posted by Rosethorn

Spanish Rice

Sat, 04 Nov 2006 06:45:06 -0500

From a low-fat cookbook. No oil here! -- posted by Oolala

Rice Pilaf With Cinnamon and Golden Raisins

Sat, 02 Dec 2006 14:05:35 -0500

This is an adaptation on a recipe that was emailed to me. The original recipe was from The New Family Cookbook for People with Diabetes. It goes well with Recipe #111818. -- posted by PaulaG

Glazed Carrots With Moscatel Vinegar

Wed, 10 Jan 2007 15:19:56 -0500

This is a Spanish recipe from the San Francisco Chronicle (1/10/07). I haven't yet tried it. Moscatel vinegar is a slightly sweet, fruity vinegar made from Moscatel (Muscat) grapes. You can find it at gourmet groceries or online. -- posted by What's Cooking?

Basque Style Potatoes

Wed, 21 Feb 2007 22:24:03 -0500

Spicy potatoes. You can do these in the oven if you like, but I find the stovetop to be easier when I have a limited amount of time and/or energy. When I'm feeling especially lazy, I sub out a premixed creole seasoning for the seasonings. Always add the fresh garlic though. -- posted by graffeetee

Paella Salad

Thu, 01 Mar 2007 16:08:54 -0500

A taste of Spain lightened up! Cooking time is refrigeration time. -- posted by katie in the UP

Isaiah's Vegetarian Paella [ Kosher ]

Fri, 16 Mar 2007 17:08:08 -0400

This kosher, vegan paella recipe owes its inspiration to Studentchef's "Recipe #175908" (Thank you, Studentchef!) This is a variation of that recipe that contains more traditional paella flavors and is made in such a way that creates a "socarrat", the crusty layer of browned, caramelized rice at the bottom of the pan which adds a certain je ne sais quois to paella. The wider your pan is, the thinner the layer of rice will be and the more flavorful, chewy socarrat you will be able to create. You can also try replacing some of the broth with a splash of white wine, and using marinated artichoke hearts in addition to the other vegetables. -- posted by What's Cooking?

Spanish Tapas Potatoes

Tue, 03 Apr 2007 21:23:12 -0400

You might find these on a traditional Spanish tapas table. Tons of flavor. -- posted by **Pebbles**

Patatas Bravas - Potatoes for the Brave, Spanish Style!

Tue, 01 May 2007 11:37:10 -0400

There are many recipes for this famous Spanish tapas dish - this recipe was given to me by a Spanish friend from Madrid, and is the only recipe I use now..........I like the fact that the potatoes are baked in the oven, making it easier to prepare & socialise with a glass of Sangria or two! In Spain, Patatas Bravas is often served with mayonnaise or alioli - however you choose to serve it, this is a "must" for your Tapas table! -- posted by French Tart

Caprese Salad

Wed, 16 May 2007 22:09:41 -0400

Flavorful and traditional Caprese salad made even more beautiful and healthy on a bed of fresh green beans. I love having this for dinner on a warm summer evening. -- posted by Livelygirl

Habas Con Jamón (Broad Beans With Ham) - Spain

Thu, 17 May 2007 14:57:51 -0400

This is a delicious dish best made with fresh broad beans and mountain-cured Serrano ham. It works best with large spring onions or scallions, which have a gentler flavour than normal onions. I'm guessing at times. Posted for Zaar World Tour III -- posted by Annacia

Spanish Charred Fennel, Orange and Olive Salad

Fri, 18 May 2007 14:48:02 -0400

This is one of my favourite Summer salad recipes.....the vibrant colours are amazing, as are all the mingling flavours! The baby fennel bulbs are roasted until charred and then simply served with fresh oranges, black olives, red onion, fresh mint and a divine orange vinaigrette! I serve this alongside grilled, roast or barbequed Duck or Lamb - it is also great when served with a good grilled Steak. -- posted by French Tart

Tapas--Potato Saffron Omelet

Fri, 18 May 2007 14:49:12 -0400

From Gourmet magazine. Prep time does not include cooling time. -- posted by BarbryT

Catalan Aubergines/Eggplants

Fri, 18 May 2007 23:48:50 -0400

Similar to ratatouille, but different. :-) The paprika makes it different; using smoked paprika makes it extra-special! -- posted by BarbryT

Garlic Thyme Potato Tapas

Sun, 20 May 2007 22:59:35 -0400

Another recipe from the Kraft Foods Tapas Party (yes, I am getting ready for ZWT III and all the recipes sounded good and EASY!). Name brands are removed to protect those of us who don't want to buy their stuff! :) Also modified because KF put too many of the instructions for their recipe in the ingredient list. So mine LOOKS more complicated, but it's not. Cook time includes refrigeration. -- posted by CraftScout

Champinones Al Ajillo (Garlic Fried Mushrooms)

Tue, 22 May 2007 23:11:13 -0400

The recipe is based on a recipe from the Williams-Sonoma Savoring Spain & Portugal cookbook. It is from the Basque region where mushrooms grow wild in the forest. This recipe is best with porcini, chanterelles and/or morels, but you may use any mushroom you like. -- posted by PanNan

Spanish Green Bean Salad

Tue, 22 May 2007 23:38:40 -0400

I have been making this recipe for more than 25 years. It is easy-to-make and very colourful. Serve it cold, warm or at room temperature -- I prefer at room temp. It's a great make-ahead recipe because it keeps well for several days in the fridge. Adapted from a Better Homes and Gardens cookbook. -- posted by Leggy Peggy

Spanish Oranges in Wine

Sat, 26 May 2007 14:36:02 -0400

Especially pretty if you use two or three colors of oranges, e.g., navel, blood orange, yellow. Prep time does not include chilling. I haven't made this yet...posting for ZWT3. I will update when I have made it. -- posted by BarbryT

Chargrilled Tapas Style Marinated Vegetables

Wed, 30 May 2007 16:52:36 -0400

From Stones. Untested by me. Posted for ZWT III. -- posted by **Mandy**

Spanish Green Beans With Ham

Wed, 30 May 2007 22:12:04 -0400

This comes from 1000 Great Recipes. Posting for ZWT3. Judias verdes con jamon are green beans cooked with the Spanish raw-cured Serrano ham. Parma ham or bacon may be substituted for the Serrano ham. -- posted by dicentra

Spanish Potato Omelet

Thu, 07 Jun 2007 22:45:15 -0400

Lots of goodness, fried potatoes and vegetables. -- posted by Julie B's Hive

Spinach With Raisins and Pine Nuts

Sun, 17 Jun 2007 15:51:26 -0400

From the New Spanish Table, posted for ZWT 3, Spain and Portugal. -- posted by pattikay in L.A.

Tangy and Fresh Pasta Sauce With Garden Vegetables

Tue, 19 Jun 2007 21:38:22 -0400

My fresh pasta sauce is great with any pasta but we like vermicelli. Any other fresh vegetables would be lovely additions. My family likes this dish served alongside fresh grilled tuna in the hot, humid Mississippi summertime. -- posted by Trinkets

Cannellini Beans With Chorizo, Garlic and Sage

Wed, 20 Jun 2007 16:47:31 -0400

For a great side-dish try this bean recipe, flavoured with a tasty combination of chorizo, garlic and fresh sage -- posted by English_Rose

Ajillo Mushrooms

Wed, 20 Jun 2007 16:49:17 -0400

Few tapas taste more Spanish than champiñones al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices. -- posted by English_Rose

Stuffed Cherry Tomato Tapas

Wed, 20 Jun 2007 16:50:33 -0400

Bite size canapes with a spanish filling. -- posted by English_Rose

Catalan Salad

Sun, 24 Jun 2007 22:24:23 -0400

This light, fresh and flavoursome salad makes an unusual but delightful accompaniment to many dishes. -- posted by English_Rose

Celery With Tomatoes, Olives and Capers

Mon, 25 Jun 2007 23:40:30 -0400

Low cal. Low carb. One Weight Watchers point. High fiber. Low cholesterol. Filling. Satisfying. Cheap. Good! Adapted from A Veggie Venture. -- posted by Sharon123

Artichoke & Mushroom Madrilene

Wed, 27 Jun 2007 22:54:06 -0400

Something different, but easy and delicious. Madrilène is a Spanish consommé flavored with tomato, often served jellied and chilled. -- posted by littleturtle

Spanish Yellow Rice

Tue, 03 Jul 2007 23:15:33 -0400

A lovely side dish for those who like saffron. May be made with low-sodium bouillon if you wish. -- posted by echo echo

Salad "andalucia"

Wed, 04 Jul 2007 22:14:18 -0400

This recipe (yeah from an old mag :P) is truly popular in Andalucia and also in Latin America. My mom makes one very similar to this one. It's really good and easy too! Prep. and Cooking times are approximate! -- posted by Vanessa7

My Mom's Famous White Rice

Thu, 12 Jul 2007 22:45:21 -0400

I think my husband may have married me in part b/c he loves my white rice, which is actually my Mom's recipe :) I make this in a rice cooker and it comes out perfect every time. -- posted by Azriel31

Zucchini Flan (Flan De Courgettes)

Sun, 15 Jul 2007 22:42:58 -0400

Delicious. -- posted by littleturtle

Saffron Rice Pilaf With Red Peppers & Toasted Almonds

Thu, 19 Jul 2007 21:04:09 -0400

I think I got this recipe from Fine Cooking Magazine--great read! This simple, tasty side dish reminds me a little of paella, and is so delish--it goes great with just about everything, but I particularly like it with salmon or my Recipe #241378. -- posted by Battle in Seattle

Sephardic Spinach Patties

Thu, 30 Aug 2007 21:51:30 -0400

Keftes de Espinaca -- this is the closest thing I have found to Croquetas de Espinaca (Spinach Croquettes). A friend brought them over about 6 months ago and have been looking for them ever since. She bought them from a bakery that moved out of town. Even spinach haters can't resist them, especially when they're splashed with a little fresh lemon juice; fresh juice does make a major difference in taste. Onions add a sweet flavor and textural complexity. -- posted by Manami

Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken)

Tue, 11 Sep 2007 21:36:55 -0400

Enjoyed at bars all over Spain, pinchos are wonderful kebabs that taste equally good made with pork, chicken, prawns or lamb. At some bars, the seasoning is as simple as garlic and hot, sweet paprika. Here is a favorite marinade recipe for Pinchos Morunos. Recipe courtesy Anya von Bremzen, The Spanish Table. Time does not include 6-8 hours marination. -- posted by Sandi (From CA)

Escabeche De Camarones

Wed, 26 Sep 2007 17:23:55 -0400

"Pickled Shrimp" that is how it translates. This subtle shrimp salad is gentler than anything you might expect from the term "pickled". The shrimp get their tender-firm texture from slow-poaching followed by marinating and complimented by silky thin-sliced onions. Gourmet Magazine, Issue 09/2007. Chilling time is from 12 hours up to 2 days ahead. Also, you can add pimento stuffed olives, not too many, you don't want to overpower the dish. -- posted by Manami

Chipotle Spanish Rice

Sun, 07 Oct 2007 19:12:38 -0400

A bold and smoky chipotle rice that goes great with barbecue, Spanish or Mexican food. You can use only one chipotle if you don't like your rice as spicy as we do. -- posted by Barb R

Bacalao

Sat, 27 Oct 2007 18:40:00 -0400

This dish is rich and not salty at all. Bacalao is delicious when made into fritters, coated with bread crumbs and deep-fried, or served stuffed into a roasted sweet pepper. Angela Tamura, ZuZus chef, prepares it more simply, accompanying it with a crispy garlic crostini. Bacalao is served at ZuZu for $8.00. This recipe is meant to serve two as an appetizer, I think it would be great with soup and a salad! The cod has to be soaked overnight and the water must be changed an average of two times.It is served with garlic-rubbed, toasted olive "oiled" crostini! (I am sure you at least got my drift!) -- posted by Manami

Les Petits Pomme De Terre Roasted Fingerling Potatoes

Mon, 29 Oct 2007 23:49:51 -0400

I bought a few fingerling potatoes, threw them in a dirt pile in the yard and now have a bix box of fresh fingerling potatoes! Here's a recipe to use them. Adapted from Cooking Live: Bastille Day Cook Along -- posted by Sharon123

Easy and Savory Boiled Potatoes

Tue, 30 Oct 2007 17:25:25 -0400

This can't get any easier, and is a nice side dish, but be forewarned that the potatoes will be tender but a little dry. I like as is, but some do pour olive oil over the potatoes. -- posted by Azriel31

Festive Honey-Glazed Roasted Root Vegetables With Saffron

Wed, 07 Nov 2007 18:56:22 -0500

Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery seeds over the top......slam them in the oven, and pour yourself a glass of wine! I make these nearly every Christmas and for other special events throughout the year. I have experimented with other vegetables, but have found that this simple combination works the best for optimum flavour and colour, so no need to over gild the lily! Sprinkle them with chopped lovage or parsley before serving. I have indicated amounts per person and not weights....please adjust the quantities to your own requirements. -- posted by French Tart

Tarta De Maize (Corn Pudding)

Tue, 27 Nov 2007 19:21:19 -0500

I got this recipe from the wife of one of the doctors I work with - she made it for a party and we all went nuts over it. It is so rich and moist and sweet -you can't stop eating it - it's almost like a corn, bread pudding!! -- posted by BakerNurse

Cauliflower Fritters

Sat, 08 Dec 2007 02:11:57 -0500

Recipe by Chef Jose Andrés, from "Christmas with a Spanish Accent" appeared in F&W Magazine, 12/2006 edition. To create these wonderful tapas, Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops them with yogurt or sour cream sauce and a dollop of caviar. -- posted by Manami

Authentic Spanish Rice

Fri, 01 Feb 2008 18:14:40 -0500

the perfect spanish rice can go along side any dish! try it in my chicken and rice soup recipe! -- posted by catalinacrawler

Super Easy Spanish Rice

Tue, 05 Feb 2008 18:11:31 -0500

Want to make it with only 4 ingredients? Oh, it's possible and good! -- posted by Briar Rose

Stuffed Mushrooms

Wed, 20 Feb 2008 02:02:12 -0500

This is a recipe from a book on Tapas (100 Great Tapas, Pippa Cuthbert). This is fairly easy to prepare, and it tastes wonderful. It can easily be made a Vegetarian item by leaving out the ham. Absolutely delicious. -- posted by Coaltique

Egg and Potato Chip Tortilla

Mon, 24 Mar 2008 18:24:04 -0400

This is Ferran Adria's recipe, and it is a Spanish tortilla, which is a type of potato cake as opposed to a New World tortilla, which is, of course, a thin, flat corn or wheat flour item which you fill with other ingredients. Please use very thin chips such as Lay's in this recipe for best results. From Food & Wine 2005 -- posted by xtine

Cebollas En Adobo - Sweet & Sour Onions Tapas

Tue, 25 Mar 2008 20:11:14 -0400

These onions are cooked and marinated in a delicious,slightly sweet sauce. They go well with any sauceless tapa. We've made this for dinner parties, cocktail parties and it's always a hit. I use a bag of frozen pearl onions and it turns out wonderfully! Goes well with grilled chicken. We usually eat them warm and I don't always cook them for the full time. Makes 4 largeish servings. -- posted by AustinMama

Crispy Potatoes With Tangy Tomato Sauce (Patatas Bravas)

Tue, 08 Apr 2008 01:34:13 -0400

From Fine Cooking Appetizers 2007. I love these with more tapas and a pitcher of sangria. -- posted by LaJuneBug

Pisto (Spanish Vegetable Stir-Fry)

Thu, 24 Jul 2008 01:51:23 -0400

This is a classic dish from Spain. In many regions, 2-3 lightly beaten eggs are stirred into the pan when the vegetables are almost cooked. -- posted by Nasseh

Bandoora- Fresh Tomato/Basil Salad

Tue, 05 Aug 2008 18:17:46 -0400

This simple salad is very refreshing and wonderful addition to a summer meal. -- posted by Sephardi Kitchen

Spinach, Pine Nuts and Raisins (Tapas)

Tue, 26 Aug 2008 00:51:20 -0400

Recipe from Ryland, Peters, and Small's Tapas Cookbook. This would be a great side dish with grilled fish or chicken too! -- posted by JanuaryBride

Grilled Smoky Eggplant Salad

Sat, 20 Sep 2008 00:43:56 -0400

This Spanish-themed summertime salad showcases the sweet smokiness of grilled eggplant. Like most grilled vegetables, eggplant can be served at room temperature or warm. If you find several varieties of eggplant - they come in a myriad sizes and colors - this is the time to try them out. I found this in EatingWell Magazine - July/August 2007. It is worth seeking out the two signature Spanish ingredients: mild-flavored, smooth sheep-milk Manchego cheese and smoky paprika. If you cant find Manchego sub Parmigiano-Reggiano and Hungarian paprika. To prepare the eggplant and vinaigrette; cover & refrigerate separately for up to 1 day. Bring to room temperature before serving. Low cal/low carb/low sodium/low cholesterol. -- posted by Manami

Braised Fennel With Orange

Tue, 09 Dec 2008 00:04:57 -0500

Cooking Light. Dec 2003. Serve with ham or pork tenderloin -- posted by dicentra

Quinoa With Chorizo

Wed, 07 Jan 2009 19:17:19 -0500

Delicious! Flavors similar to Jumbalaya, this is a really nice side dish, or even a main meal for two. -- posted by CHRISSYG

Basque Vegetable Rice

Fri, 16 Jan 2009 00:37:38 -0500

This is a versatile rice. You can add all sorts of vegetables or spicy Italian sausage for a heartier dish. Use Arborio rice for a creamier dish or short-grain paella rice, such as Valencia rice. -- posted by "Food:The Way To Anyone's Heart"

Stewed Mushrooms Cazuela

Wed, 01 Apr 2009 12:34:09 -0400

A simple, delicious, elegant tapa recipe. -- posted by Chef Cristobal

Spanish Potatoes

Wed, 22 Apr 2009 12:42:04 -0400

A Spanish inspired recipe that I found in a back issue of BBC Good Food Magazine. -- posted by Sarah_Jayne

Zarangollo Murciano (Stewed Zucchini With Onion)

Thu, 23 Apr 2009 01:49:15 -0400

This dish is from the Murcia area of Spain. It can be made with or without the eggs. Serve hot or at room temperature with crusty white bread and a glass of wine. -- posted by *Bellinda*

Mushrooms With Spicy Spanish Sauce

Thu, 23 Apr 2009 01:51:52 -0400

An intriguing dish to serve either as a first course or as a vegetarian main. This bold red sauce will add texture and flavour to the mushrooms. If king oyster mushrooms are not available, use a mixture of mushrooms that you like. Using anchovies as flavouring is an integral part of Spanish cooking. from Food and Drink Magazine, Lucy Waverman. -- posted by ~Leslie~

Spinach With Raisins and Pine Nuts (Espinacs a La Catalana)

Fri, 24 Apr 2009 16:32:51 -0400

An addictive melange of spinach, garlic, raisins, pine nuts and good olive oil, this is one of the best Catalan dishes. Its uses in the Catalan kitchen are many - in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole. Adapted from "The New Spanish Table" cookbook. -- posted by TxGriffLover

Potatoes Riojanas With or Without Cheese

Fri, 01 May 2009 03:10:02 -0400

Potatoes cooked in red wine, from the Rioja region of Spain. From the Basque Kitchen. The original recipe does not contain cheese; that was my husband's idea. Only add the butter if you're not using the cheese. This one's not for the kiddies! You can use other types of potatoes if you don't have Yukon Gold. -- posted by Chocolatl

Spanish Tapas Potatoes in Garlic Mayonnaise

Mon, 04 May 2009 15:02:49 -0400

Potatoes in garlic mayonnaise posted for ZWT 5 I modified the recipe by adding Spanish paprika! -- posted by Jamilah's Kitchen

Baked Spanish Spinach Balls in Roasted Bell Pepper Sauce (Albond

Tue, 05 May 2009 01:32:51 -0400

This is a traditional recipe from the region of Madrid, Spain's capital. For the cheese, use any mild cheese that melts well, such as Monterey Jack. Found on-line and posted for Zaar World Tour 5. -- posted by Mami Janine

Cauliflower in Hot Vinegar/Colifloral Ajo Arriero

Tue, 05 May 2009 01:41:12 -0400

This is a recipe from Spain adapted from the Worlds best recipes. Posted for ZAWT5 -- posted by bigbadbrenda

Pisto

Tue, 05 May 2009 01:42:03 -0400

Families in central and northwestern Spain enjoy this peppery potpourri of vegetables. In some areas, scrambled eggs are added, or eggs are poached on top of the mixture. From Classic International Recipes. Posted for ZWT5. -- posted by breezermom

Caldo Gallego

Tue, 05 May 2009 12:21:53 -0400

This is the Galacian version of the Spanish "cocido" or stew. Caldo Gallego is generally flavored with cured pork shoulder or salt pork. Serving amount is for a side dish serving...if using as a main dish, reduce the number of servings offered. From Better Homes and Gardens. Posted for ZWT5. Prep and cooking time does not include soaking time for the beans! -- posted by breezermom

Spanish-Style Grilled Vegetables With Breadcrumb Picada

Tue, 05 May 2009 14:00:15 -0400

This recipe is from the July 2007 issue of Bon Appétit. Picada is a Spanish flavoring made with garlic, herbs, and ground nuts.In this recipe, the breadcrumbs replace the nuts. Posted for Spain - ZWT #5. This will serve 6-8 people as a side dish or 4 as the main of a vegetarian meal. -- posted by Kim127

Patatas Bravasi

Tue, 05 May 2009 16:54:08 -0400

A variation on the popular Spanish tapas, made with bacon. -- posted by Sue L

Spanish Pastelillos (Meat Pies)

Tue, 05 May 2009 16:55:18 -0400

Spanish version of a meat pie. Posted for ZWT 5. Choose to make the filling anyway you like. -- posted by Jamilah's Kitchen

Spanish Quinoa With Figs and Pimientos

Tue, 05 May 2009 16:56:50 -0400

I love the nutty flavor of quinoa. This is so good and healthy for you. Remember when using quinoa you have to rinse, rinse, rinse. -- posted by Samantha in Ut

Deliciously Healthy Paella

Tue, 05 May 2009 16:59:02 -0400

I had nothing to put in my Spanish Cookbook for ZWT5 so I went on a hunt. Pre vegetarian days I had been a huge fan of a seafood Paella. I found this fantastic recipe and wanted to share. As is it is a fantastic vegan paella but I imagine an meat lover could very easily adapt it as they see fit! Just a Note: I had so often put of making recipes that required 'peeled' tomatoes until I found an easy and fool proof moethos that you can find in my publci recipes titled 'How to Skin Tomatoes' -- posted by KristinV

Potatoes With Rosemary

Tue, 05 May 2009 16:59:23 -0400

Scalloped potatoes layered with onion and rosemary and half and half baked all together. -- posted by Leah's Kitchen

Rice With Chorizo, Shrimp and Green Olives

Tue, 05 May 2009 17:09:49 -0400

This is a recipe from Food and Wine magazine. Chorizo is a Spanish pork sausage that packs a lot of flavor. Don't skimp there! The chorizo is cooked so that it crisps in it's own spiced and yummy fat. Then the rice is prepared in the same pot so it absorbs any fat left in the pan, which gives it great flavor. Enjoy! -- posted by LifeIsGood

Grilled Potatoes With Spicy Tomato Aioli (Patatas Bravas)

Wed, 06 May 2009 00:29:37 -0400

A great Spanish side dish from Bobby Flay. Posted for ZWT5 Spain -- posted by jkoch960

Patatas Bravas - Brave Spanish Potatoes

Wed, 06 May 2009 00:44:05 -0400

This recipe was published in the Toronto Star. The potatoes are adapted from Simone and Ines Ortega's 1080 Recipes and the aioli is from Gourmet. This dish is served in restaurants near Barcelona either as a side dish or as part of tapas. This recipe calls for chili but you could substitute ancho or chipotle powder. NOTE: the aioli has raw eggs. You could just mix the garlic and lemon juice with mayonnaise if you prefer. -- posted by Dreamer in Ontario

Spanish Rice Pudding

Wed, 06 May 2009 11:41:20 -0400

This will look a little thin at first but it will turn out. If you use brown rice it will be a little crunchy. -- posted by Samantha in Ut

Potato Bunuelos

Wed, 06 May 2009 12:05:40 -0400

From Foods with a Foreign Flavor textbook. Posted for ZWT '09. -- posted by NELady

Rioja Potatoes W/Chorizo

Wed, 06 May 2009 17:45:50 -0400

Potatoes and chorizo...yummmm.... -- posted by lazy gourmet

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

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

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

Good Rice (Arroz Bueno)

Fri, 08 May 2009 14:23:26 -0400

By Adela Hernandez Gonzmart. -- posted by Sue L

Andalusian Asparagus (Esparragos a La Andaluza)

Fri, 08 May 2009 23:39:28 -0400

I originally got this online somewhere, sorry don't remember where, and I haven't tried it yet. I imagine the best bread to use in this case would be plain white, since it ends up being ground into a paste later on. Might be a good way to use up a few bread ends or rolls in your freezer! -- posted by magpie diner

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

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

Shellfish and Rice

Sat, 09 May 2009 00:32:13 -0400

This is based on a recipe from Jeff Smiths The Frugal Gourmet On Our Immigrant Ancestors cookbook. He says, The Basques have always enjoyed dishes that we usually call paellas. The Spanish influence is afoot here, to be sure, but the Basques do not create such flamboyant dishes with meat and rice as the Spanish do. It is more like an everyday and expected course in the meal. And it is delicious. I havent tried this yet. -- posted by mersaydees

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

Basque Tomato Sauce

Sun, 10 May 2009 19:19:41 -0400

A beautiful tomato 3auce good for many dishes. Posted for ZWT 5. -- posted by Jamilah's Kitchen

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

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

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

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

Parmesan Parsley Roasted Cauliflower

Tue, 23 Jun 2009 01:37:53 -0400

Roasting brings out the sweetness in cauliflower. A little cheese is good too! Adapted from Barefoot Contessa at Home cookbook. -- posted by Sharon123

Gotta-Have-It Garlic Bread

Tue, 08 Sep 2009 12:52:10 -0400

From Aaron McCargo's Dishes with Dad episode, this is so good! -- posted by Sharon123

Hearty Mushroom Ragout

Fri, 02 Oct 2009 17:14:58 -0400

Mushrooms can be as satisfying as meat because they develop earthy, bold and beefy flavors as they cook. Served with pasta, this is some meal! :) Adapted from Rachael Ray's Big Orange Book cookbook. Strict vegetarians may want to omit the Worcestershire sacue. -- posted by Sharon123

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