Category: Spanish

Baked Spanish Tortilla with Land O Lakes Eggs

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I love eggs. When I’m by myself, I often to turn to easy quick egg based dish. A fried egg added onto of rice or pasta just transforms it to something magical and beyond tasty. A simple poached egg is the epitome of elegance. Chopped boiled eggs add ummph to a salad. I can go on and on. So naturally when Land Of Lakes asked me  try their eggs, the issue was deciding on what type of dish to narrow it down to. I chose something I’ve made recently while catering a Spanish themed party this past summer. The baked Spanish Tortilla, cut into little bites, were a hit served cold.

I admit the thought of a cold egg and potato dish didn’t win me over, but tasting believing. In fact the dish actually tastes better cold than right out of the skillet or oven. In Spain they make sandwiches with the leftovers. The flavors just merge after sitting a while and you have a tasty and satisfying dish. Waxy yellow potatoes are normally peeled and sliced and “boiled “  in two cups of olive oil with onions until soft. Be sure to get a waxy potato as opposed to a Russet, which will fall apart when cooking. Don’t be alarmed at the amount of olive oil as it will be drained off, and you can use the flavor infused oil for other dishes later. In Spain you traditionally cook the tortilla in a skillet, flip it onto a plate, put it back in and finish the other side in the oven or range. I prefer the easy method to just baking the eggs in the oven.  You get a perfect tortilla that won’t fall apart or break when flipping.

Baked Spanish Tortilla with Land of Lakes Eggs can be made the night before a brunch and refrigerated. I used small baby red potatoes with the skins. If you do this, it is important to refrigerate as potato skins left at room temp for several hours breed botulism. This is important to consider with any potato dish with skins. But since Tortilla is a dish best served cold or at room temp, you will be in good shape. I also added red peppers and sun dried tomatoes for color. While not authentic, try adding cheese or crumbled cooked chorizio to your Tortilla .Anything goes. Serve with warm crusty bread.

For more information on Land O Lakes Eggs please visit:

Land O Lakes website

Betty Crocker Blogger recipes

Land O Lakes Facebook: http://www.facebook.com/LandOLakes
Land O Lakes  Twitter: http://www.twitter.com/LandOLakesKtchn

Disclosure:  This is a sponsored post from General Mills, but all opinions and original recipes  are my own.

Baked Spanish Tortilla with Land O Lakes Eggs
 
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This international favorite is easy to make and will wow your brunch crowd with its simplicity and flavor.
Recipe type: Entree
Serves: 8
Ingredients
  • 2 cups olive pomace oil or olive oil
  • 2 cups sliced potatoes
  • 1 large onion, sliced
  • 2 teaspoons chopped fresh thyme leaves
  • Salt and pepper to taste
  • 1 red bell pepper, chopped
  • 2 tablespoons chopped dry-pack sun-dried tomatoes
  • 1 dozen Land O’ Lakes® organic all-natural eggs
Instructions
  1. In 12-inch nonstick skillet, heat oil over medium-high heat.
  2. Cook potatoes and onions in oil about 5 minutes, turning potatoes constantly for even cooking, until oil begins to simmer; add thyme, salt and pepper.
  3. Simmer about 10 minutes longer, turning potatoes constantly, until potatoes are soft and tender. (If potatoes begin to fry and turn brown during cooking, reduce heat.)
  4. Remove from heat; drain (do not wash skillet).
  5. Place potato mixture in medium bowl; cool slightly.
  6. Meanwhile, in same skillet, cook and stir bell pepper and sun-dried tomatoes over medium heat 1 minute; add to potato mixture.
  7. Break up potatoes a little with fork.
  8. Heat oven to 350°F.
  9. Line bottom of 13x9-inch (3-quart) glass baking dish with cooking parchment paper; grease side of dish with oil.
  10. In large bowl, lightly beat eggs with fork or wire whisk until well mixed.
  11. Add potato mixture to eggs; stir until blended.
  12. Carefully pour into baking dish.
  13. Bake about 30 minutes or until eggs are completely set and top is slightly puffed and golden; cool 15 minutes.
  14. Cover tightly and refrigerate at least 4 hours or until chilled.
  15. To serve, run thin knife around edge of tortilla to loosen. Place rectangular serving platter upside down on baking dish (be sure platter is at least as large as baking dish); carefully turn platter and baking dish over.
  16. Remove baking dish; peel off cooking parchment paper.
  17. Serve chilled.
Notes
This dish can be made and refrigerated the night before a brunch. For a milder flavor, you can substitute 1 or 2 sliced large shallots for the onion. While not authentic, you can add cheese or crumbled, cooked chorizio to your tortilla. Serve with warm, crusty bread. Anything goes
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Sweet Potato and Pineapple Churros with Land O Lakes Cinnamon Sugar Butter Spread

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One of the first posts I ever wrote for my blog years ago,was a sweet potato Churro. I loved the rich flavors of sweet potato and cinnamon , formed into a stove top dough, and deep fried into a crispy treat. Churros originated in Spain and are a beloved treat worldwide, best served warm. Most often you serve them accompanied by a dense hot chocolate. So when several  other bloggers and I were asked to to create a recipe from General Mills with a new product from  Land O Lakes containing, sugar, cinnamon, and butter I immediately thought of those delicious Churros from years ago. However this time I decided to add pineapple to mix for a more playful twist. And rather than a chocolate sauce accompaniment, I concocted a zesty sweet glaze of reduced white balsamic , honey, and ginger to enhance the sweet potato , pineapple and cinnamon. I’m obsessed with infused Balsamic glazes these days to perk up salads and desserts. And what better product than Land O Lakes Cinnamon Sugar Butter Spread to use in a Churro, as the basic preparation involves cooking your liquids and butter to a boil, then adding then flour, and eggs to make a dough. similar to a pate a choux. The added sweetness is an extra bonus for the not overly sweet dessert.


Sweet Potato and Pineapple Churros with Land O Lakes Cinnamon Sugar Butter Spread
 
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A deep fried pastry made with Land O Lakes Cinnamon Sugar Butter Spread.
Author:
Recipe type: Dessert
Ingredients
  • ½ cup mashed sweet potato
  • ½ cup crushed pineapple
  • 1 cup water
  • 2 tablespoons brown sugar
  • ½ tsp salt
  • ½ tsp vanilla extract
  • ⅓ cup Land O Lakes Cinnamon Sugar Butter Spread
  • 2½ cups flour
  • 2 eggs beaten
  • ¼ sugar mixed with cinnamon optional to dust or use Honey Ginger Balsamic Glaze.
  • Vegetable Oil for frying
Instructions
  1. In a food processor combine water,salt, vanilla,sweet potato and pineapple. Puree until smooth.
  2. In a heavy bottomed sauce pan combine the liquid mixture with the Land O Lakes Cinnamon Sugar Butter Spread. Bring to a boil. Remove from heat.
  3. Gradually add flour and stir with a wooden spoon to incorporate completely.
  4. Add beaten eggs and mix quickly until incorporated.
  5. Normally this dough should form a ball and pull away from the edge of the pan, but the sweet potato mixture makes it a little more sticker to do so. Just be sure your dough is well formed and all ingredients are incorporated fully.
  6. Add your still warm/hot dough to a durable piping bag with with a star tip.
  7. Heat vegetable oil in a fry pan or deep fryer. Oil should be very hot at at bubble when tested with a bit of dough.
  8. Pipe your churros either into long lengths or short ones into the hot oil.
  9. Fry until golden turning with a slotted spoon.
  10. Drain on paper towels.
  11. Dust with cinnamon sugar and drizzled Honey Ginger Balsamic Glaze on top.
  12. Serve warm.
Notes
You will need piping bags and a large star shaped tip. You can make about 35 mini Churro bites or 20-24 regular long churros. Use a neutral flavored oil suitable for frying. Make sure your oil is very hot.
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The accompanying Honey Ginger Balsamic Glaze can be used on a variety of recipes. Think savory or sweet.

Honey Ginger  White Balsamic Glaze

Combine 3/4 cup White Balsamic Vinegar, 1 1/2 inch of fresh peeled ginger root, 2 tablespoon raw honey, and 1 cinnamon stick. Bring to quick boil and reduce heat to a simmer. Simmer until reduced and thickened. Strain mixture and let cool. Store in a squeeze bottle and refrigerate.

For more information on Land O Lakes Cinnamon Sugar Butter Spread please visit:

Land O Lakes website: http://www.landolakes.com/
Land O Lakes Facebook: http://www.facebook.com/LandOLakes
Land O Lakes  Twitter: http://www.twitter.com/LandOLakesKtchn

Disclosure:  This is a sponsored post from General Mills, but all opinions and original recipes  are my own.

Sexy Horchata With A Twist

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Horchata….I love to say say that word. For some reason its conjures up sexiness to me. Maybe because when I first heard of this, I was  young and it just seemed so exotic. Sexy people sipping a Horchata  in the beaming sun. Horchata is known as The Drink of The Gods.With images of sexiness and sunshine with some glamor,  I sought out to taste it. Unfortunately I tasted a bad version of it in D.C, and never really thought much of it again  for years after that. Funny how one bad experience can set you off.

Here’s a little back story. I love milk and milk doesn’t like me at all. Now Certain Someone can drink some milk. Sometimes I look at him and just crave a tall cold creamy glass, but we both know there will be dire consequences if that happens. So when budgets permit I like to buy myself some delicious Almond or Rice milks, but that can get really pricey. Then I became reacquainted with this drink, Horchata, and I’m onto a new thing! Nothing is more filling and thirst quenching then a tall ice cold glass of this drink ,originating form Spain, and arriving in various forms throughout the Latin America.The Mexican version of Horchata is made from pulverized long grain rice, water, cinnamon,sugar and lime zest. In Spain, where it originates, its called Horchata Chufa , and is made from Tiger Nuts or Chufas. Chufas can be traced all the way back to ancient Egypt and have many healthy properties.Similar in taste to an almond, its not surprising the Spaniards used almonds, and rice  when they brought the drink to the new world. Maybe I wasn’t to far off in equating sexiness and Horchatas. Both Chufa /Tiger Nuts and Almonds are all aphrodisiacs. Drink Up.

I came across a recipe from a well known cookbook author, who I won’t mention, and he seemed to miss an important and vital step, straining it. I was running low on Cinnamon sticks, so I decided to use the lone stick I had with  some Cardamon, not authentic, but why not? I also used whole almond that hadn’t been blanched. Since I was straining the mixture, I felt it wouldn’t matter in appearance.This drink is so good I would like to keep it always prepared in my refrigerator. It can also served as a base for alcoholic drinks mixed with rum. So before you go buy commercial Almond Milks or Rice Milks. Try this at home for a fraction of the cost, and far more tastier. I submit this  for a long overdue Meatless Mondays Post.

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Horchata With A Twist

  • 1  1/2 cups uncooked rice, preferably long grain
  • Zest of 1 lime ( keep zest in larger pieces to strain out)
  • 4 cups of cold water ( 2 for soaking  and 2 for blending)
  • 1 cinnamon stick
  • 5-7  Green Cardamon Pods, shelled
  • 1/2 cup cane sugar
  • 1 cup almonds ( blanched or un blanched)
  1. In a large bowl soak rice, Cinnamon sticks, cardamon seeds and lime zest. Cover and let rest for 24 hours in the refrigerator . Some methods pulverize rice first in blender ,as well, then soak. Either way a good straining will be needed after blending.
  2. Remove Cinnamon sticks and lime zest.
  3. Take a blender and in small batches , blend the  rice ,water , with the almonds ,as best you can until a white liquid forms.
  4. Once all blended and sugar and mix.
  5. Strain twice through a fine meshed sieve or through cheesecloth to extract the liquid from the remaining gritty residue.
  6. Using a funnel bottle liquid and store in the refrigerator. Horcahta will last a few weeks in the fridge.
  7. Serve in chilled glasses or with ice.

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Don’t forget you have until next week to win a set of Three Nordic Ware Bundt Pans for my Housewarming Party for Coco-Cooks.com.

Cooking With Salt Cod… Flamenco Stew

A few weeks ago I saw a show with Andrew Zimmerman. He was in Iceland and profiling a chef who was re known with he could do with salt cod, a valuable commodity in Scandinavia. I then got to thinking of a delicious Brandade de Morue I had and was determined to make it. Until I saw all the cups of olive oil involved in making this heavenly codfish paste like dish. So then I took I out my books on Spain. The Spanish should thank a fish merchant named Gurtubay from Bilbao whose order was mistaken for 30-40 bundles of salt cod/Bacalao to 30,040. Stuck with this excess inventory he thought he was screwed. But a Carlist War broke out, food ran low, and the population turned to the merchant for his dried salt cod.Needless to say he racked up! I read this fact in my Culinaria Spain. The Spanish had used salt cod before going back to the 16th century. It was well preserved , could travel, and adapted for dishes during Lent. I remember my Nigerian father incorporating stock fish, or salt cod in his stews and soups. As a child I didn’t get it, but know see that flavor that the adults relished.

The trick to using salt cod is to soak it for at least 24- 48 hours and change the water frequently. Its not so widely used in the US, but one can find it in Hispanic or Italian stores. I found mine in the local Treasure Island. For a poor mans fish, it can be awfully expensive. More so than fresh fish. It normally comes in a wooden crate.Don’t let the initial smell deter you.

I decided to make a dish I got from Spain and The World Table by the Culinary Institute of America. I won this book a while back from Andrea, and this is the first recipe I made. Flamenco stew is based on the classic Lenten Soups and stews of Spain. I figured I had most of the ingredients. There is a a lot of prep involved but what I got was one of the best fish based stews/ soups I have ever tasted! The house had a fragrant, yet non fishy aroma. What I loved were the salt cod balls that reminded me of matzo balls. Perfect as this weather turns to fall for us here in Chicago.

Flamenco Stew adapted from a recipe from Kisko Garcia, Spain And The World Table, the Culinary Institute of America

serves 8
12 oz salt cod
2 cups dried chickpeas
For the Stew
2 tablespoons extra virgin olive oil
2 cups chopped onion
2 1/2 tablespoons chopped garlic
2 teaspoons sweet paprika
Pinch of Saffron
1 bay leaf
2 1/2 teaspoons salt
1 1/2 lbs potatoes
1 lb fresh spinach( stemmed ,washed, and chopped)
1/2 teaspoon freshly ground black pepper
Salt Cod Balls
2 eggs
2 tablespoons chopped flat leaf parsley
2 teaspoons minced garlic
shredded salt cod from above
4 cups breadcrumbs
2 teaspoons salt
1/4 teaspoon fresh ground black pepper
Desalt the salt cod. Soak in water, refrigerated for 24-48 hours. Change water at least 5 times. Drain well. Soak chickpeas overnight.
Place salt cod in medium sauce pan with 10 3/4 cups of water. Bring to a simmer. Remove the fish and save the water! Allow fish to cool and pick out any bones if any.Do not throw out the water!
Heat oil in a Dutch Oven. Cook until tender for 5 minutes and then add garlic, and paprika. Stir and cook for 1 minute until fragrant. Add the chickpeas and reserved water from the salt cod. Bring to boil. Add saffron and bay leaf. . Reduce to medium heat m cover, and simmer 1 hour. Add salt and cook for another 30 min- 1 hour until chickpeas are tender. Add potatoes and simmer for 30 min. Stir in spinach and pepper and remove from heat. Let stand while you make the salt cod balls.
Beat eggs in a bowl. Add parsley, garlic, shredded salt cod, and breadcrumbs. Season to taste with salt and pepper. Shape into 1 1/2 inch balls and set aside.
Taste the stew and adjust seasonings to your tastes. Bring back to simmer on a low heat . Add the salt cod balls and poach gently for 5 minutes or until cooked.

Its Not Quite Authentic But I’m Calling It Paella

Lean times call for lean measures. I don’t want the Foodie Police on my case, but those that know me know that I am an improvisational cook for the most part. I think I know my food due to my voracious reading and self teaching . In a perfect worlds I have an disposable income to play and create. In lean times I still want good quality food but may not have all the key ingredients. I don’t want to burn unnecessary gas just because I have a craving either.Looking at my fridge and not planning to supplement until later on this week I saw I have some squid defrosting( I had used half of it for a recipe test for Jadens cookbook), some English peas,a jar of saffron I picked up a while back, 1 leek,garlic, a can of stewing tomatoes, and some long grain rice( not Bomba ,Calasparra,Carnaroli, or Abroio rice). Ask me how I know these rices to use in Spanish rice dishes. Another prize I won and mentioned Spain And the World Table by the Culinary Institute of America. Certain Someone hates squid and he has been working and arriving home very late on a project. So This holiday weekend is a blessed solitary I relish. I need to catch up to me. So I said why not Paella for dinner. Looking at a few recipes for rice dishes and seafood I created this.It may not be authentic due to the rice used , pan, and lacking chicken and sausage, but it sure tasted good and will yield me leftovers for the next day or so. Plus aren’t there many types of Paella?I’m not feeling burgers and hot dogs this weekend.Is that unpatriotic?
I’m not giving a recipe because I just kind of winged it , but here’s what I did. In a large sauce pan I heated a few generous tablespoons of olive oil. I added minced garlic to it and a big pinch of saffron. The I added the cleaned leek slices and peas. Constantly stirring. Then the squid rings and tentacles. Sea salt , pepper, a sprig of rosemary from out back, sweet paprika and chopped parsley. Stirring more and more. Then the rice . I kind of toasted it with all the vegetables and spices before adding a few cups of water and the tomatoes ) about 4 of them). I slowly cooked this letting the squid form its broth and stirring occasionally and turning the pan. I added more water occasionally if I felt it was drying out.About a good 30 – 40 minutes later all the liquid had evaporated and I looked to have a mighty nice dish.All instinct with a little research.