The Food of Spain电子书

Cover

Title Page

Dedication

Epigraph

Contents

The Faint Aroma of Lemon Zest and Cinnamon: An Introduction

HISTORICAL INFLUENCES

of pigs and olive trees: celts, romans, and visigoths

cumin, pies, and eggplants: al-andalus

almond cakes and fried onion and garlic: jewish legacies

red and yellow in the kitchen: from the new world

béchamel and crema pastelera: the french influence

meat and game: the aristocracy

lenten dishes and pastries: of monasteries and convents

bread crumbs and pimentón: peasant food

THE REGIONS

Regional Cooking in a Land of Multiple Landscapes and Stories

seafood and milk puddings: the north

bread and chickpeas: central spain

rice and vegetables: mediterranean spain

of wrinkly potatoes and hot sauces: the canary islands

kitchen utensils

THE RECIPES

STOCKS AND BASICS

cooking from this book

chicken stock

fish stock

to clean and cook clams

to clean and cook mussels

to clean and prepare squid

to roast bell peppers

to prepare dried ñora peppers

to peel tomatoes

to prepare small artichoke hearts

to prepare artichoke bottoms

to peel and chop garlic

three ways to crush or mash garlic to a paste

to make fresh bread crumbs

to peel chestnuts

DRESSINGS AND SAUCES

spanish vinaigrette

vinegar

tomato vinaigrette

tomato and onion dressing

green sauce with parsley

mayonnaise

garlic mayonnaise

quince alioli

almond, dried pepper, and tomato sauce

tomato sauce

TAPAS

a platter of charcuterie

a platter of seafood in cans or jars or cured seafood

other spanish delicacies in cans or jars that can go with the platters above

suggestions for canapés for a drinks party

cooked morcilla and chorizo

olives

catalan tomato bread

cheese

sweet roasted tomatoes

salt cod fritters

bread

fried goat cheese with honey

cured ham

ham croquettes

SOUPS

gazpacho

cold tomato soup with chopped hard-boiled eggs and ham

MANOLO EL SERENO

cold almond soup with garlic and grapes

garlic soup

chicken broth with sherry and ground almonds

clear broth with ham and chopped hard-boiled eggs

potato, cabbage, and bean soup

lentil soup

spinach and chickpea soup

watercress soup

cream of asparagus soup

vegetable soup with peas

cream of pumpkin soup

EGG DISHES

potato omelet

peppers and tomatoes with eggs

creamy salt cod omelet

vegetable omelet

scrambled eggs with asparagus and shrimp

scrambled eggs with wild mushrooms

SAVORY PIES AND TARTS

coca with roasted peppers and eggplants

coca with peppers, tomatoes, and onions

onion coca

ANGELITA GARCÍA DE PAREDES BARREDA

angelita’s tuna pie

little pies with a tomato, pepper, and tuna filling

meat pie

creamy leek tart

SALADS AND VEGETABLES

orange salad

vegetables with tomato and hard-boiled egg vinaigrette

olive oil–the story

cream of tomato with tuna and hard-boiled eggs

spanish olive oils

salad of roasted peppers and tomatoes

peppers and paprika

roasted tomato salad with olives, eggs, and tuna

roasted pepper and onion salad

roasted peppers and eggplants

grilled vegetables

ratatouille-like vegetables

roasted red peppers with anchovies

sautéed peppers and tomatoes

zucchini with onions and oregano

eggplant fritters with honey

eggplant with béchamel and cheese

sautéed vegetable medley

winter vegetable medley

medley of spring vegetables

ALICIA RÍOS IVARS

artichokes with green sauce

artichokes in almond sauce

peas and fava beans with ham

braised peas and artichokes

wild mushrooms

PEPA AYMAMI

mushrooms with garlic

marinated mushrooms with lemon

mushroom flan

butter beans with chestnuts

spinach with raisins and pine nuts

spinach with béchamel and hard-boiled eggs

red cabbage with apples, raisins, and pine nuts

“wrinkled” potatoes with red and green sauces

green sauce with cilantro

spicy red sauce

mashed potatoes with olive oil and scallions

potatoes with fried onions and eggs

stuffed artichoke bottoms

ROSA TOVAR LARRUCEA

bell peppers stuffed with rice in tomato sauce

tomatoes stuffed with tuna

tomatoes stuffed with meat

eggplants stuffed with meat

eggplants stuffed with ground almonds

FISH AND SEAFOOD

grilled fish and seafood

fried fish and seafood

batter for deep-frying shrimp, squid, and fish fillets

shrimp with garlic

white beans with clams

artichokes with shrimp and clams

baby squid in their ink

plain rice

GASPAR REY I GRIFÉ

boiled octopus with potatoes

baked crab with cider

whole bream baked in a salt crust

sea salt

marinated tuna with tomatoes

sardines in a pickling marinade

pan-grilled fish with garlic and chile dressing

roasted whole bream with potatoes

hake in green sauce with asparagus

hake cooked in cider

PEPE IGLESIAS

salmon in brandy sauce

salmon with peas

cádiz-style sea bream

fish in onion and saffron sauce

monkfish with brandy

monkfish with caramelized onions flambéed with rum

fish and seafood in saffron béchamel

bacalao

creamed salt cod with mashed potatoes and garlic

fish soup with mayonnaise

pepa’s fish soup

lobster hotpot

fish stew with peppers and tomatoes

POULTRY AND GAME

garlic chicken

roast chicken with apples and grapes

chicken with peppers and tomatoes

chicken in almond and egg sauce

chicken cooked in cider with potatoes and peas

chicken and shrimp with almond and chocolate sauce

duck with pears

roast guinea fowl with marzipan and dried fruit stuffing

roast stuffed capon

stuffed turkey

partridge in white wine

partridge with grapes and chocolate

JESÚS SANTOS AND THE BECADA

roast woodcock with brandy

quail with grapes

quail with caramelized onions and brandy

grilled quail

squab with red wine

pheasant with apples

foie gras and truffles

pheasant stuffed with duck liver pâté

braised rabbit with herbs and white wine

A RABBIT LUNCH AT MICHAEL JACOBS’S HOUSE IN FRAILES

MEAT

lamb stew with milk “shepherd’s-style”

lamb stew with peppers and tomatoes

lamb stew with honey

tiny grilled lamb chops with potatoes

braised lamb shanks with potatoes

marinated leg of lamb

roast pork belly with baked apples

chestnut puree

chestnuts

roast suckling pig

pork loin cooked in milk with caramel

JOSÉ MARÍA CONDE DE YBARRA

braised veal knuckle

beef stew in red wine

barbecued grilled steak

meatballs in almond sauce

meatballs cooked in tomato sauce

roast venison with chestnut puree and pear compote

wild boar stew with red wine

calf’s liver with onions and brandy

oxtail stew

roasted potatoes

potatoes with chorizo

fresh pork sausages

pork sausages cooked in wine, cava, or hard cider

pork sausages with caramelized pears

pork sausages with apple puree

pork sausages with caramelized onions

pork sausages with white beans

pig’s ears and feet

RICE AND PASTA

paella

chicken, rabbit, and bean paella

seafood paella without shells

seafood paella

saffron

rice with mushrooms

black rice with baby squid

rice with chicken and red peppers

baked rice with currants and chickpeas

baked rice with an egg crust

rice with pork, chestnuts, and raisins

creamy rice with artichokes, fava beans, and peas

fideos

seafood pasta

pasta with peas, chicken or rabbit, and pork chops

migas

migas with bacon

JOSÉ LUIS ALEXANCO’S PORRIDGE

spanish polenta

BEAN AND CHICKPEA STEWS

soaking beans

beans with cured pork and sausages

tolosa red bean stew

sausages

white beans with sausages and pig’s foot and ear

boiled meats and chickpeas with vegetables

DESSERTS AND PASTRIES

flan

orange flan

burnt cream

crème brûlée with a spanish flavor

almond soup

rice pudding

egg and sugar syrup flan

nougat ice cream

raisin and sweet wine ice cream

almond ice cream

bread pudding

cheese pudding

cheese and honey

fried cream

oranges in sweet málaga wine

quince paste

peaches macerated in wine

fresh fruits stewed in wine

honey

dried fruit compote with custard

pumpkin dessert

ANDRESITO’S BANQUET IN ALICANTE

apple cream

sweet omelet with rum

reineta apples

apple omelet

crepes filled with apple puree

crepes filled with custard

apple and ladyfinger pudding

almond cake

puff pastry filled with almond custard

pastry rolls filled with walnuts

walnut cake with brandy

walnut cake

rice cake

chocolate cakes and desserts

chocolate and almond cake

chocolate and walnut cake

chestnut and chocolate truffle cake

chestnut and chocolate flan

almond cream

DULCES DE CONVENTO

toledan marzipan

almond cupcakes

egg yolk sweets

pine nut and marzipan sweets

DRINKS

the emergence of spanish wines

red wine sangria

white wine and fizzy lemonade

valencia water

thick hot chocolate

tiger nut milk

flambéed rum and coffee

laced coffee

Acknowledgments

Bibliography

Sources

Index

About the Author

Also by Claudia Roden

Credits

Copyright

About the Publisher