Gazpacho – Andalucian Cold Tomato Soup Recipe
● 3 lb. ripe tomatoes, peeled, seeded, coarsely chopped
● 2 slices of white bread, crust removed
● 2 cucumbers, peeled, seeded, coarsely chopped
● 1 small red onion, coarsely chopped
● 3 cloves of garlic, minced
● 2 green bell peppers (or any sweet green pepper)
● 6 tablespoons extra virgin olive oil
● 3 tablespoons red wine vinegar
● salt to taste
For garnish – finely chopped a tsp each of cucumber and green pepper. 3-4 croutons
1. Soak the bread in a small amount (few tablespoons) of water. Gently remove and “squeeze” dry.
2. Place the tomatoes, bread, cucumbers, onions, garlic and peppers in a blender. Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times.
3. Once it is completely blended, pour it into a large non-metallic bowl. Add the oil and vinegar. Add salt and pepper to taste.
4. Mix well, cover and refrigerate for several hours.
5. Garnish with the chopped vegetables and croutons, if desired. Serve gazpacho chilled.
6. For garnish – finely chopped a tsp each of cucumber and green pepper. 3-4 croutons (optional)
Ensalada Valenciana – Potato and Orange Salad
● 3 medium red waxy potatoes, about 1 to 1 1/2 pounds
● 1/2 red onion
● 1 orange
● 1 pimiento
● 2 tablespoons red wine vinegar
● 4 tablespoons vegetable oil
● salt and freshly ground pepper, to taste
1. Cook the bow tie pasta. Drain, rinse and cool for 10 minutes. Refrigerate pasta for at least an hour.
2. While pasta is cooling, prepare the rest of the ingredients.
3. Cut tomatoes into wedges. Slice green pepper into strips, about an inch and a half. Slice pickles into half, lengthwise.
4. Drain the tuna and carrots.
5. Slice the red onion thinly. Cut olives in half.
6. Once the pasta is chilled, combine all of the ingredients together in a mixing bowl. Then, toss the ingredients with the pasta.
7. Serve cold as a first course or side dish.
Pollo a la Naranja – Chicken in Orange Sauce
● 4 boneless, skinless chicken breasts, filleted
● salt and pepper to taste
● 1/4 cup olive oil
● 2 carrots, diced
● 1 onion, diced
● 1 tsp granulated sugar
● juice of 3 oranges
● juice of 1 lime
● 1/2 cup white wine
● orange slices for garnish – optional
1. Season the chicken breasts with salt and pepper.
2. Heat the olive oil in a large, deep frying pan with a heavy bottom. Fry chicken breasts, turning so that they brown on both sides. Remove from pan and set aside.
3. Dice the carrots and onions or place in a food processor to dice.
4. Put vegetables in the same frying pan and saute until onions are brown. Add the orange and lemon juices, as well as the white wine. Reduce the sauce a bit by simmering for a few minutes. This will strengthen the flavors of the sauce.
5. Pour the sauce into a food processor or blender and puree. Return the sauce to the frying pan.
6. Salt and pepper to taste.
Note: If you prefer a “chunky” sauce, you do not have to puree. The photo above shows this homestyle sauce.
7. Return the chicken to the frying pan of sauce. Cover and simmer for 10-15 minutes.
8. Place chicken on plates, spooning sauce over each piece. Garnish with orange slices. Serve with rice and bread
Alubias con Arroz – Spanish Rice & Beans
● 1 lb dry beans (pinto, black, red or pink)
● 2 large cloves garlic
● 1 bay (laurel) leaf
● 2-3 Tbsp olive oil
● 1 yellow onion
● 1 red bell pepper
● 1 Tbsp unbleached white flour
● 1 Tbsp sweet Spanish paprika
● Salt to taste
1. Place beans in a large pot and cover with water. Allow beans to soak over night.
2. Drain water from the beans and pour fresh water in to pot. Make sure that there is about 1 inch of water on top of beans.
3. Bring the water to a boil. Add the bay leaf. Reduce heat and simmer on medium.
4. Chop the onion and the red pepper. Cut the garlic cloves into quarters.
5. Pour 2-3 tablespoons olive oil into a frying pan and heat on medium. When pan is hot, add the onion, pepper and garlic and brown for about 5 minutes. Once the onion is browned, add the flour and mix.
6. Add 2-3 tablespoons of broth from the bean pot to the frying pan and mix ingredients. To this “sauce,” add a tablespoon of paprika and mix thoroughly. Add to the pot of beans and stir.
7. Continue to cook until beans are soft, but not mushy. Add salt to taste. Check the pot regularly. You may need to add water to the beans. Some prefer beans with broth more like soup, while others prefer thicker bean dishes.
8. Serve in bowls with long-grained white rice.
Churros – Spanish Fritters
● 1 cup white flour
● 1/4 tsp baking powder
● 1 cup water
● 1 Tbsp vegetable oil
● 1/8 tsp salt
● 1 tsp granulated sugar
● oil for frying
● Several Tbsp granulated sugar to sprinkle or honey
1. Pour vegetable oil, such as canola or corn oil into a large heavy bottomed frying pan. Make sure there is about 2 inches of oil in the pan to cover the churros. There should be enough oil so that they float freely while frying. Set pan aside.
2. In a medium sauce pan, pour 1 cup water. Add oil, salt, sugar and stir. Bring water to a boil. While waiting for water to boil, dry the cup used to measure the water and use it to measure flour, since it is necessary to have equal parts flour and water. Pour flour into a medium-sized mixing bowl and add baking powder and stir.
3. Once water boils, remove saucepan and begin heating oil in frying pan. Slowly pour boiling water from saucepan into flour mixture – stirring constantly with a fork until it is a smooth dough without lumps.
Note: Dough should not be runny like a batter, but rather a sticky smooth dough.
4. Spoon dough into a churrera (a large cookie press) or pastry bag. Carefully squeeze dough into hot oil and fry until golden brown. Remove with a slotted spatula or long-handled fork. Place on a paper towel to drain.
5. Once drained, cut into manageable lengths. Sprinkle with sugar or drizzle with honey and serve.