Spanish and Cook

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Spanish Food Recipes




Spanish Omelette How to make recipe cooking Omlete with potato egg simple food eggs cook andalucia

Corsican, Sephardi Jewish and/or Spanish-Gypsy food recipes?

Anyone know of any? My relatives eat regular everyday American food but I want to know more traditional dishes to entertain myself by making ^^
dont tell me to google it. i did that and cant find any -_____-”

CORSICAN CHEESECAKE (FIADONE)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lemons — grated zest only
6 lg Eggs — separated
2/3 c Sugar
2 ts Vanilla extract
2 lb Whole-milk ricotta
Unsalted butter
Flour for pan
Confectioners’ sugar
Fresh fruit — garnish

1. Heat oven to 325′F. Blanch lemon zest in boiling
water briefly and plunge into cold water; drain well.
Beat egg yolks, sugar and vanilla extract in bowl of
electric mixer at high speed until thick and
lemon-colored, about 3 minutes.

2. Cream ricotta cheese in food processor fitted with
metal blade until smooth. Gradually incorporate
ricotta and lemon zest into egg yolk mixture, beating
on low speed. Beat until smooth.

3. Beat egg whites in bowl of an electric mixer at top
speed until stiff but not dry. By hand, whisk 1/3 of
egg whites into cheese mixture and combine thoroughly.
Gently fold in remaining egg whites with rubber
spatula. Do not overmix, but be sure that mixture is
well blended and no streaks of white remain.

4. Pour batter into buttered and floured 9-inch
springform pan. Place pan in center of oven; bake
until cheesecake is a deep golden brown, pulls away
from sides of pan, and a toothpick inserted in center
comes out clean, about 1 hour and 30 minutes. Transfer
to a rack to cool.

5. Once cooled, cover cheesecake with plastic wrap;
refrigerate. (The cake can be made 1 day in advance.)
To serve, release sides of springform pan, leaving
cheesecake on pan base. Sprinkle top with
confectioners’ sugar and garnish with fresh fruit.
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Ashkenazic Jews are very well acquainted with two kinds of Passover specialties—matzoh meal pancakes called chremslach and fried matzoh with eggs called matzoh brei. Sephardic Jews make similar dishes on Passover. The main difference between the Sephardic and the Ashkenazic dishes is that Sephardim serve their matzoh meal pancakes and their fried matzoh with Arrope, a raisin syrup, or with honey and sprinkled with walnuts. Here are the Sephardic variations of these two Yiddish-Jewish favorites.
Bumuelos de Masa
(Matzoh Meal Pancakes)

Preparation Time: 30 minutes
Yield: makes 15-16 bumuelos

* 3 large eggs
* 1/4 teaspoon salt
* 1 cup cold water
* 1 cup matzoh meal
* Sunflower oil for frying
* Arrope or honey
* Finely chopped walnuts

1. In a deep mixing bowl, beat the eggs well. Add the salt and cold water, whisking well and thoroughly.

2. Mix in the matzoh meal. The batter should be like a thin pancake batter.

3. Pour 1/4 inch of oil into a 12-inch skillet. Heat over medium-high heat.

4. Pour 1/4 cup batter into the skillet. It will spread into a little pancake. Repeat until you have four or five pancakes frying. Regulate the heat, adjusting it to prevent burning as the bumuelos cook. Fry 3-4 minutes on each side and drain the bumuelos on paper towels. Serve with arrope or honey poured over the pancakes and sprinkle with chopped walnuts.

Serving Suggestions:
Bumuelos de masa make a delicious breakfast with coffee, fresh fruit, and thick yogurt served on the side.

Masa Tiganitas

Yield: 4-6 servings

* 4 tablespoons olive oil
* Whole milk to soak matzoh
* 4 large eggs
* 1/4 cup yogurt
* Sunflower oil for sauteing
* Arrope or honey
* Finely chopped walnuts

This Sephardic variation of matzoh brei is much richer and creamier than the Ashkenazic dish. The method is also totally different. Masa tiganitas is a little like French toast made out of matzoh.

Place whole matzoh into a wide deep mixing bowl or a square baking pan that can accomodate them all without breaking them. Pour the milk over them to cover. Soak the matzot in the milk until they soften enough so that they can be cut, but are not so soft that they will disintegrate.

While the matzot are soaking, beat the eggs in a mixing bowl together with the 1/4 cup yogurt.

When the matzot are soft enough, gently remove them, one at a time, and lay them on paper towels. Cut each matzoh into four quarters. Stack the squares on top of one another on paper towels or on a plate.

Pour enough oil into a 12-inch skillet to come up the sides 1/4 inch. Heat the oil over medium-high heat until it is sizzling but not smoking.

Dip one square of matzoh from each stack into the beaten egg. Allow the excess to drip back into the mixing bowl. Place the square in the skillet. A 12-inch skillet will hold 2-3 tiganitas (squares) while they are frying. Fry the tiganitas until golden brown on both sides. Keep the tiganitas warm in a 250 degrees oven until all are ready. Apportion the tiganitas onto serving plates. Serve with arrope or honey poured over the tiganitas and sprinkle with chopped walnuts.
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Title: Meurav Yerushalmi (Mixed meat, Jerusalem style)
Categories: Meats, Israeli
Yield: 1 serving

—————MEAT——————–
; Use only fresh meat
; Hebrew names given in []
Spleen; [Tchol]
Turkey’s eggs (meat)
; [Beitzey hodu]
Livers; [Kaved]
Egg yolks (meat); [Helmonim]
Hearts; [Levavot]
Beef kidneys; [Klayot bakar]
Chicken breasts; [Hazze off]
Calf’s hearts; [Lev egel]
Flank steak; [Steak ayn]

———-SPICES———-
Turmeric; [Kurkum]
Cardamom; [Hel]
Cloves; [Tziporen]
Curry powder
Black pepper
Ground coriander; [Cusbara]
Sumac
Garlic
Baharat; a spice mixture
Cumin
Salt

——-ADDITIONAL STUFFING————–
Amba (mango chutney)
; NOT the sweet type!
Fried onion
Dill cucumbers
Pickled hot peppers
Radish slices

——-PUT IT ALL IN…——————
1 Pita bread

1) Use only fresh meat, not frozen. Internal parts may be of chicken,
turkey or beef, unless noted. The more variation, the better.

2) Leave the meat unrefrigerated for at least an hour. Let it reach
room temperature.

3) Use a very very hot griddle, preheated and oiled.

4) Grill meat and spices, stirring from time to time. Lower the heat
as needed to cook the meat thoroughly, rising it again periodically
to char it.

5) When the meat is done, fill the pita bread with meat, amba
(chutney) and additions abundantly. The pita should be really
stuffed.
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Spanish Gypsy Stew
Ingredients
* 1 Cup Chickpeas — soaked overnight
* 2 Pounds Pork — cubed
* 10 Cups Water
* 2 Medium Potatoes — peeled and cubed
* 2 Medium Bay Leaf
* 1 Medium Onion — finely chopped
* 3 Cloves Garlic — finely chopped
* 1/3 Cup Olive Oil
* 1 Small Winter Squash — peeled and cubed
* 1 Cup Green Beans
* 1 Bunch Swiss Chard Leaves — chopped
* 1/2 Cup Bread Crumbs
* 1 Ounce Almonds
* 1/4 Teaspoon Saffron
* Salt And Pepper — to taste
* 1 Tablespoon Red Wine Vinegar

Directions Place soaked beans, pork and water in pan. Bring to boil and simmer for 1 hour. Add potatoes and bay leaves and cook for another 30 minutes. Fry onion and garlic in oil until golden. Add onion mixture and squash to the stew. Simmer for 15 minutes. Then add remaining vegetables and simmer for 15 minutes. Grind almonds and mix with bread crumbs. Then add to stew along with saffron. Season with salt and pepper and simmer for 5 minutes. Stir in vinegar and serve. Serves 8
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Wilton Pops Sweets on a Stick Book, Softcover $7.50 Add color, fun and sweetness to everyday and every occasion with Wilton POPS. Sweets on a Stick publication, soft cover; 112 pages….

Vigo Paella Vallenciana 19-Ounce Boxes (Pack of 6) $31.57 Authentic. Completely Seasoned. This package includes completely seasoned yellow rice and a can containing a variety of seafood, and makes a complete dinner. However, at the end of step No. 1, you may wish to add your own favorite seafood, such as shrimp, crab legs, mussels, clams, etc., even leftover chicken or pork. Product of Spain….

Vitrex Tortilla Pan $54.00 The traditional Spanish potato tortilla is one of Spain’s signature dishes, and its most famous comfort food. Ask a Spaniard and she will invariably say that her mother’s tortilla is the best. Served hot or cold, this potato and egg treat is always popular in homes and tapas bars across the country. This durable, non-stick tortilla system will make a perfect tortilla every time. The two pans inte…

Soul Food $4.24 No Description Available.Genre: Feature Film-ComedyRating: RRelease Date: 8-JAN-2008Media Type: DVD…

Simply Raw: Reversing Diabetes in 30 Days $15.97 Studio: Passion River Films Release Date: 10/11/2011 Run time: 90 minutes…

Paella Recipes




Paella Recipe | Secret Recipes Of Famous Restaurant Chefs

Vigo Paella Vallenciana 19-Ounce Boxes (Pack of 6) $31.57 Authentic. Completely Seasoned. This package includes completely seasoned yellow rice and a can containing a variety of seafood, and makes a complete dinner. However, at the end of step No. 1, you may wish to add your own favorite seafood, such as shrimp, crab legs, mussels, clams, etc., even leftover chicken or pork. Product of Spain….

Garcima 14-Inch All-Purpose Pan Lid, 36cm $10.95 This aluminum lid is flat on the underside so it fits all types of pans, from standard saute pans to specialty paella pans. The lid has a ring of very small air vents toward the center….

La Paella Stainless Steel Paella Pan This 10-Inch pan is just right for one person or for serving tapas. Fits over one small burner. This paella pan has a dazzling mirror finish that makes a great first impression, but it’s also very functional. Made from high-quality 18/8 stainless steel with gold handles, the pan is sturdy and rigid, with the classic dimpled bottom. Be aware that the pan is made of a thin, single ply metal, so it i…

Spain… On The Road Again $20.73 SPAIN ON THE ROAD AGAIN – DVD Movie…

Chorizo Picante Made in La Vera Valley, western Spain, by the Palacios company. Seasoned with pimenton (paprika), it is spicy and flavorful, but not burning hot. Fully cooked and ready to eat, no preservatives or artificial ingredients. Also try: Chorizo Sausage…

Paella Tips




Paella Marco Pierre White recipe video – Marco Pierre White recipe video

Pan For Paella




Diana’s paella pan

Paella Pans…What else can they cook???

Hi,

Sure, the range is so great. I will attach links to some recipes that you can use your paella pans on.

1 LARGE SKINLESS HEN CUT IN SERVING PIECES OR 3 POUNDS BONELESS WELL-TRIMMED LEAN PORK
1-TEASPOON SALT
1-TEASPOON GARLIC POWDER
½ TEASPOON BLACK PEPPER
¼ TEASPOON RED PEPPER
2 TABLESPOONS OIL
4 MEDIUM ONIONS, CHOPPED
6 CUPS WATER
TABASCO SAUCE TO TASTE
3 CUPS UNCOOKED LONG GRAIN RICE
4 GREEN ONION TOPS, CHOPPED
JAMBALAYA DE MARSHA RISAFI

SEASON CHICKEN OR PORK WITH SALT, GARLIC, BLACK PEPPER AND RED PEPPER AND BROWN MEAT IN OIL IN A PAELLA PAN FOR APPROXIMATELY 30 MINUTES. ADD ONIONS AND COOK UNTIL LIMP. BLOT OFF OIL WITH PAPER TOWELS, THEN ADD RICE STIRRING INTO MIXTURE, ADD WATER AND TABASCO SAUCE AND BRING TO A BOIL. STIR BRING TO A BOIL AND SIMMER FOR ABOUT 15 MINUTES OR UNTIL RICE IS TENDER. JAMBALAYA SHOULD BE TURNED, BEING SURE TO SCOOP FROM THE BOTTOM OF THE POT, ABOUT 5 TIMES WHILE RICE IS COOKING. ADD GREEN ONION TO RICE JUST BEFORE IT IS DONE.

FIDEUA RECIPE
3 to 4 tablespoons olive oil
1-1/4 pounds of raw shrimp, monk fish (if you can find), mussels and claims if you like.
Salt
1-1/2 teaspoons Pimenton (paprika)
1-1/3 cups peeled, seeded and chopped beefsteak tomatoes
5 1/2 cups fish stock
2 garlic gloves
1 tablespoon chopped fresh parsley
2 envelopes Puro Ground Spanish Saffron
9 ounces spaghettini, broken into pieces
Lemon wedges and spring of fresh parsley, to garnish

In a large paella pan , heat 3 tablespoons oil. Add shrimp and cook, stirring, 2 to 3 minutes, then remove and set aside.

Add monkfish to pan and cook a few minutes or until lightly browned all over. Season with salt. Remove and set aside.

Add more oil to pan, if necessary. Stir in paprika and cook 30 to 60 seconds, then add tomatoes. Cook about 5 minutes, stirring occasionally. Add stock and bring to boil.

Using a mortar and pestle, pound garlic, parsley and saffron together. Stir in a little hot stock, then stir into pan and boil 2 minutes. Add spaghettini , mussels and claims and boil until pasta has absorbed most of the stock and is just tender.

Arrange monkfish and shrimp in the spaghettini and cook until hot, then remove from heat. Cover pan and let stand 5 minutes before serving. Garnish with lemon wedges and parsley and serve from paella pan.

Cuisinart 725-30D Chef’s Classic Stainless 12-Inch Everyday Pan with Dome Cover $28.24 Cuisinart Chef’s Classic Stainless 12″ Everyday Pan with Cover Ideal for one-dish meals, the Cuisinart Chef’s Classic Stainless 12″ Everyday Pan with Cover fits generous filets of beef, chicken, fish, pasta, or vegetable casseroles. The pan’s pure aluminum encapsulated base heats up quickly and enables even heat distribution for consistent results, which means no more hot spots. The pan features a…

Paderno World Cuisine 18.5 Inch Polished Carbon Steel Paella Pan $31.41 This Paderno World Cuisine 18.5 inch polished carbon steel paella pan, with it’s depth and flared sides makes it easy to cook paella, as the shape encourages the quick evaporation of liquid. The pan is constructed of black steel with dual handles….

Calphalon Contemporary Nonstick 12-Inch Everyday Pan $68.00 The term “everyday pan” refers to an all-purpose pan that excels in a variety of situations, but it could just as easily describe the frequency with which you’ll use this Calphalon beauty. Featuring an elegantly rounded body with twin helper handles and a tempered glass lid, the Contemporary Nonstick 12-inch pan sears, browns, and sautés vegetables and meats with little effort, while also serving…

El Rey de la Vera Smoked Spanish Paprika, 75 g Smoked paprika is a staple of the Mediterranean diet and is used to give both color and flavor to many traditional dishes. Also excellent in bbqs and smoking. 75 grams….

PAELLA KIT TWO RICES – The paella pan made of steel the masters prefer. The paella kit comes with an authentic Paella pan imported from Spain for 4/5 servings. Two Paella rice Traditional and Bomba both in a nice cloth sack plus extra virgin olive oil Deus, piquillo peppers, saffron Mancha Oro and hot smoked paprika. Includes Paella Recipe and how to take care of it. This is the paella pan made of steel the masters prefer. The kit has a tray very useful to serve the p…

Seafood Recipes




Seafood risotto – Italian recipe

Does anyone have any good seafood recipes?

Recipes for whole fish, seafood soup, just about anything would be appreciated.

Most of my recipes would be very difficult to Google . So here I will type out and variety .

Sailor Sandwiches And Caesar Mayo

1/4 c. milk
1/4 c. cornmeal
2 tbsp. flour
1 tbsp. parmesan
1/2 tsp. oregano
S&P
2 cod fillets
1 tbsp. butter
Kaiser rolls
sliced onion and tomato

Caesar Mayo :
4 tbsp. parmesan
4 tsp. mayo
4 tsp. olive oil
1 tbsp. lemon juice
1 tbsp. worcestershire
3/4 tsp. garlic powder
3/4 tsp. ground mustard
1/4 tsp. hot sauce
Place milk in shallow bowl . In another shallow bowl combine cornmeal , flour , cheese and seasonings . Dip fish in milk and then cornmeal mixture . Place on a greased broiler pan ; drizzle with butter . broil 4 inches from heat for 8 – 10 min. or until fish flakes .
Combine mayo ingredients ; spread over the rolls . On roll bottoms layer the fish , lettuce , tomato and onion .

Horseradish Cod

1 cucumber , halved , sliced
2 tbsp. white vinegar
2 tbsp. fresh chopped dill
2 tbsp. olive oil
1/2 c. panko ( coarse bread crumbs )
2 tbsp. horseradish
4 skinless fillets cod depending on size
6 oz. baby spinach fresh
Preheat oven to 475degrees F. Line lg. cookie sheet with foil . In lg. bowl toss cucumber , vinegar , 1 tbsp. dill , 1 tbsp. oil and S&P
In small bowl , combine panko , horseradish , remaining dill and oil . Season fillets with S&P , place on cookie sheet . Press panko mixture evenly on top fillets . Bake 8 min. or until golden brown on tips . Toss spinach with cucumber in bowl ; serve with fillets .

Scalloped Oysters

4 c. bread crumbs , soft
1/3 c. butter
S&P
1 tbsp. fresh parsley , chopped
1 pt. oysters
oyster juice and milk to make 2 c. liquid
Melt butter and add crumbs . Add seasonings . Place alternate layers of crumbs and oysters in greased casserole . Pour liquid over top . Bake at 375degrees F. for 30 min.

Crab Imperial

2 small crabs boiled
2 tbsp. oil
4 green onions
1 small green bell pepper , chopped fine
1 stalk celery , chopped fine
2 cloves garlic , crushed
3/4 c. mayo
1 tbsp. mustard
dash hot sauce and worcestershire
2 tbsp. parsley
S&P
lettuce and radicchio
Clean meat from shells . Clean the shell to serve in .
In oil saute’ onion , garlic , pepper and celery ; about 10 min. Remove from heat , cool . Then stir in remaining ingredients except lettuce and radicchio .Fill shell cavities with the filling . Chop lettuce and radicchio and place on plate . Place filled crab in shells on top , serve .

Shrimp ( prawns ) Asparagus ‘N’ Potato Casserole

1 can cream of celery soup
8 oz. swiss cheese
8 oz. sour cream
32 oz. hash browns , thawed
10 oz. pkg. asparagus spears
S&P
1 lb cooked shrimp
1 tsp. old bay seasoning
Combine everything in a baking dish . Bake at 350 degrees F. for 30 min. or until hot browned and bubbly .

Summer Fish Soup

1 tbsp. olive oil
1 onion , sliced
2 cloves garlic , crushed
1 leek sliced
2 med. carrots , sliced thick
1 qt. whole tomatoes , broken up
3 c. clam juice or seafood stock ( this is made by boiling fish bones and heads , then pressing through a sieve or you can just use chicken broth )
2 c. water
1/2 c. dry white wine
1 bay leaf
1 tsp. orange peel
1/2 tsp. thyme
S&P
1/4 tsp. fennel fronds
1 lb. of fish
Heat oil in saucepan over med. heat . Saute’ onion , leek and garlic ; then add carrots and tomatoes , until tender . Add clam juice , water , wine , peel and seasonings . Simmer 10 min. Add fish cook until fish flakes .

Asparagus and Surimi Seafood Soup

3 cans chicken broth
1 tsp. ginger , minced
2 c. diagonal sliced asparagus , 1/2 ” long
1/4 c. sliced green onions
3 tbsp. rice vinegar ( distilled work as well )
1/4 tsp. crushed red pepper
8 – 12 oz. surimi
2 carrot sliced thick
Bring broth and ginger to a boil . Add asparagus , carrots , onion , vinegar and red pepper . Simmer 5 min. or until vegetables are tender . Add surimi and boil 5 min. more or until srimi is hot .

We like to serve these soups over steamed rice or barley , but you serve it how you like .

Oster 5711 Mechanical Food Steamer, White $35.18 Oster 005711-000-000 mechanical food steamer…

Black & Decker HS1050 7-Quart Food Steamer $29.99 Black & Decker HS1050 7-Quart Food Steamer. Steamers are healthy, convenient way to fix vegetables, rice, seafood and more. Fill with water, wine, juice, or broth; place herbs or spices in the flavor scenter; add food; and set the timer. Your deliciously steamed food is ready when the bell rings. Versatile 7-quart food steamer for easy, healthy food preparation. 4-quart basket, 3-quart basket, 5-c…

Nordic Ware Microwave Vegetable and Seafood Steamer 11 Inch by 8.6 Inch $4.95 Steam vegetables and seafood with the convenience of your microwave using Nordic Ware’s vegetable and seafood steamer. Designed to operate by microwaving, simply fill the steamer partially with water and add your food on top of the steaming rack. Cover the steamer with the lid and open the steam release valve. The water will heat from the microwave, and your food will be deliciously steamed and re…

RECIPE BOOKS:COOKING SEAFOOD STYLE …

Care and Cooking of Seafood and Freshwater Fish [2 VHS Videos] $45.00 (2 VHS Video Set) COOKING SEAFOOD: America’s leading Certified Master Chef Milos Cihelka demonstrates: Determine seafood freshness; soft shell crabs grilled or sauteed; boiled Maine lobster; determine sex of lobsters; broiled Maine lobster; stuffed Flounder with crabmeat; scallops sauteed with fresh herbs; how to make polenta. FRESHWATER FISH: Chev Cihelka demonstrates: Walleye sauteed in hazelnut…

Make Paella




How to Make the Perfect Paella

How do you make a traditional spanish paella?

this site will give you 27 easy recipes for it step by step:

http://fooddownunder.com/cgi-bin/search.cgi?q=spanish+paella

Calphalon Commercial Nonstick 10-Inch Everyday Pan with Lid $49.99 Wide and shallow with gently sloping sides, this round, 10-inch pan is ideal for sautéing, braising, and cooking casseroles on the stovetop or in the oven (safe to 450 degrees F), and it goes handsomely to the table for serving. It comes with a domed stainless-steel lid to collect moisture and return it to food during cooking. Calphalon’s Commercial Nonstick cookware is coated with an especi…

Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid $168.00 This 12-inch everyday pan will end up being the hardest working pan in your kitchen. It is ideal for everything from simmering stovetop succotash and braising brisket to browning Dutch pancakes or cooking fruit tarts. Part of Calphalon’s Commercial Hard-Anodized line of cookware, this pan is made of heavy-gauge aluminum that’s uniformly thick across the bottom and sides, allowing for quick and eve…

Myson Authentic Spanish Polished Steel Paella Pan, 15-Inch $29.99 Don’t let the “spanish rice” you’ve had in the past fool you, paella, the national rice dish of spain is a different beast all together. Although paella refers to both the dish and the pan used to cook it, it really is the pan that makes the dish. The 15 inch polished steel paella pan from Myson is made of carbon steel for optimum heat distribution and retention, features double riveted handles an…

Impress Your Guests $1.99 …

Chiquilin Smoked Paprika Tin 2.64oz $3.50 Pimenton Ahumado – Rich and complex with Smokey overtones, this paprika is the foundation for many Spanish dishes. Use this paprika to develop rich flavors on meat and seafood dishes. This gourmet quality paprika is far superior to the bland Hungarian or Domestic varieties available at your local supermarket. The Fresh pods from the mild Nora Pepper are smoked over oak logs to develop the flavors…