Tapas Night

So for this most recent gathering of my cooking club we decided to tackle Spain and most specifically tapas. Ironically enough Tyler's Ultimate (one of my favorite shows on the Food Network) aired the Ultimate Tapas episode that very morning. I almost changed up what I was going to make because his recipes looked so fabulous, but luckily I didn't as at least one other girl saw the show too and used some of the recipes! We had a pretty good mix of things, lots of serano ham (or prosciutto when we couldn't find serano) lots of manchego, LOTS of garlic and of course sangria!

Since I am going to include all the recipes we made, I'll just link the recipes that are online, so the post isn't too insanely long. I think as a group we recommend everything we made because as we were eating there wasn't a whole lot of talking going on!

SANGRIA
recipe taken from a Hipcooks Class called Una Noche en Espana

For a delicious sangria (to serve 8), you’ll need:

2 bottles red Two Buck Chuck (otherwise known at Charles Shaw or anything similar)
3 organic oranges, thinly sliced
3 organic limes, thinly sliced (if not organic then please rinse and scrub them first!)
½ a bottle of Mango Passionfruit juice (Trader Joes sells it. Combat Juice is also yummy.) I couldn't find this juice at my local Trader Joes and ended up just using a combination of Mango/Apricot & Passionfruit/Orange/Pineapple nectars
A dash of Citronge (from TJs), or Grand Marnier or Cointreau

Combine all ingredients and muddle. You can make up to 8 hours in advance. Serve in chilled glasses with ice on a hot day. Also, you can consider adding any of the following when in season: sliced apple, peach, green grapes and even Rainier cherries. Remember to add this fruit after muddling. Also, why not try the same as above but with white wine, for a very delicious Sangria – called Clerico in Argentina.

Manchego with Honey Brown Butter Sauce
From Tyler's Ultimate on the Food Network
We also had some fresh figs with this, which was amazing!

Red Onion and Orange Salad
This was borrowed from a site called Spain Recipes.
I couldn't find shelled sunflower seeds so I nixed them from the recipe, but it was delicious nonetheless.


TORTILLA ESPANOLA
recipe taken from a Hipcooks Class called Una Noche en Espana

Ingredients for one tortilla (to serve 8 very comfortably):

1 bag of red bliss potatoes from TJs, sliced thinly with the skins on Or, about 4 large or 8 small Russet or other potatoes, peeled and sliced thinly
One medium sized sweet onion, cut into thin crescents (Walla walla, Maui onions work)
A handful of parsley, chopped
A generous squeeze of lemon
7 eggs, beaten
Sea salt
Olive oil

After you thinly slice the potatoes (with a knife or with the slicer of your food processor or kitchen grater), par-boil them until just al dente. (That means put them in salted water, bring them up to a boil and then drain them in plenty of cold water to stop the cooking process!)

Thinly slice a sweet yellow onion into crescents. Sauté the onion in about a quarter cup of olive oil (trust me, your tortilla will be yummy this way) over a medium heat until they begin to turn translucent. Add the potatoes and stir.

For a delicious Tortilla de Bacalao, evenly distribute slivers of uncooked cod over the top, (or salt cod that you have soaked in advance). Or what about slivers of roasted red and yellow peppers? Tomatoes? Saffron threads? Yum! But as you tasted in class, even the plain tortilla is just delicious.

Crack and beat 7 eggs, add a very generous pinch of salt, a handful of parsley if you like something green, and a squeeze of lemon for lift. Add to the pan, making sure the egg is well-distributed over and in between the potatoes. If you need more egg, add some!

Transfer the pan to a 350-degree oven until fully set. Wait until it cools to room temp before attempting to flip it and cut it. Also, please serve at room temp, so if you have made it the day in advance and have stored it in the fridge, then let it sit for a while at room temp before serving! (Cold tortilla = yucky!)


GOAT CHEESE IN GARLICKY TOMATO SAUCE
This recipe came from a friend of a girl in the club and was so simple yet really tasty

4-6 cloves of garlic - minced
1 can of crushed tomatoes
Goat Cheese
Olive Oil

1. Preheat the oven to 350 degrees
2. Saute the minced garlic in Olive Oil until it starts to sing (and becomes translucent and slightly brown)
3. Add the can of tomatoes and let simmer for approximately 10 mins, so that the flavors can meld together
4. Transfer the sauce into ramekins or other oven safe serving dishes. Put a hunk of goat cheese, how depends on the size of the bowls and how much you like goat cheese
5. On a cookie sheet transfer the ramekins/bowls to the oven and let bake until the cheese softens and begins to melt.
6. Serve carefully!

Grilled Bread with Serano Ham, Manchego Cheese & Olives
From Cooking Light

Mother Hen Toast: Gallina De Madre
From Tyler's Ultimate on the Food Network

Stay tuned for next month's cuisine...Indian!