Below is the correspondence on Spanish Cooking from
our beginning May 6, 00, to the present. As the correspondence
grows, we will provide a table of contents. At the moment we suggest
reading the entire correspondence, which is not very long, and shows how
enthusiasm for Spanish food can grow for those who have come to know it.
September 14, 2000
Berta Reyes lives now in Tasmania, Australia,
but was born in Spain and lived there her first nine years. She learned
cooking at that time from her mother and grandmother. This explains why
her Website now has a few Spanish recipes. I asked if she would like to
publish one on this site. She said that she would, so here is her tried
and true version of Spanish Omelet.
For her other Spanish recipes,
click on her site at http://home.iprimus.com.au/creyes,
Seafood Recipes, Berta's Spanish Recipes.
Spanish Omelet (Tapa)
Berta Reyes
Serves four
3 cups potatoes
1/2 cup onion, chopped, 1 medium
3/4 teaspoon salt
1/4 teaspoon red pepper, crushed
2 tablespoons olive oil
6 each eggs, large, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
3 crushed cloves of garlic
Two large potatoes should give
you the 3 cups needed. Peel and cut them into very thin slices. Combine
the potatoes, onion, garlic and the ¾ tsp of salt. Heat the oil in a
10-inch/25 cm. ovenware skillet (cast iron). Add the potato mixture to
the skillet, cover and cook over medium heat until tender, about 12 to
15 minutes, stirring occasionally.
Mix the eggs, the ½ tsp salt and pepper.
Pour the mixture over the potatoes in the skillet. Reduce the heat,
cover, and cook over low heat for about 8 to 10 minutes or until the
eggs are nearly set.
Uncover the skillet and place under the
broiler, 3 to 4-inches/3.75-5 cm. from the heat, for 2 to 3 minutes
until the top is set. Cut into wedges or 1-1/2 inch squares.
Most people like this served immediately. I
normally take it to the beach or picnic, and I still find it delicious.
It does not freeze well.
This may be served with olives, lettuce, and
slices of red onion, and garnished with sprigs of fresh herbs.
Ingredients may be varied. I add an extra egg
for my husband.
About Tienda.com
Tienda.com is indeed a web supplier of Spanish foods. We wrote them and
were surprised and delighted to receive the following warm response,
plus a substantial discussion of jamon and chorizo.
(Note that practical ordering advice is found at the end of the longer
discussion. I was glad to learn that jamon may be stored for weeks
in the refrigerator and even frozen.)
August 8, 2000
Dear Larry, Thank you for seeking us out. You have a very warm and
friendly site -- solid, but not pretentious. I would be glad to provide
some input for you.
We are true aficionados of Spain. My youngest son was born there. His
brother Jonathan, who runs Tienda.com, spent his honeymoon last month
walking with his bride along the Camino to Santiago de Compastela.
We are a small family company which most of all enjoys making friends
with the many Spaniards and Spain aficionados. We are delighted to say
that we are growing at a rapid pace from our humble beginnings, and
appreciate your support. By the way, Penelope Casas is a friend and
active with our site. Next month, after she returns from Spain, she will
be starting a feature called "Ask Penelope" for cooking
questions.
Our family opened www.tienda.com
in 1995 (back in the middle ages of the Internet). We are dedicated to
bringing the finest products from Spain, a country we love.
- Tu Amigo, Don Harris, Tienda.com, August 8, 00
About Jamon and Chorizo
He then discussed jabugo, jamón serrano and chorizo from Spain. He
explains what they are, and certain difficulties in exporting to the US.
He concludes with practical ordering advice for home cooks. Click here
for Don's complete discussion.
August 6, 00
A Spanish Food Fair will be featured August 10-27 at The Pasta Shop,
Fourth Street, Berkeley.
August 4, 00
I e-mailed David Glass, thanking him for his memo of
August 2, 00, below and expressing a hope that he might contribute in
future. He responded with the following message.
- Larry Luce, Special Flavors
Larry, Thanks for your kind words--I enjoy your site very much and
look forward to making more contributions in the future.
Spanish Food Online
You mention the Spanish Table in Seattle, which indeed is a great
source for Spanish products of all types--I have made numerous orders
and have never been disappointed with them!
Another site you may not be familiar with but is also an excellent
one is Tienda.com. I have ordered from them several times and have been
very pleased--they are knowledgeable, friendly and have a terrific
selection of Spanish products (jamón serrano, chorizos--some from
Spain, paprika, an excellent selection of Manchego cheeses, membrillo,
olive oils.) I believe that they are out of Williamsburg, Virginia.
Their address is: http://www.tienda.com/
Let me know what you think!
Spanish Dishes a Natural for the US
I'm just curious how you became a fan of Spanish cuisine--did you
discover it on a trip to Spain? That was how I became a convert, back in
1984. It was my first trip to Spain, and I stayed with a Spanish penpal
and his family in Valencia for 3 weeks--what a perfect region to become
acquainted with Spanish food--the Region of the Phenomenal Rice Dishes!
I am truly convinced that Spanish dishes could be at least as popular
as Mexican or Italian ones in this country if people were cognizant of
them. In my area (Raleigh-Durham-Chapel Hill), there is not a single
Spanish restaurant. I have been to some "Spanish" restaurants
in other cities (Los Angeles, Cincinnati, Toronto and Charlotte, for
example) but they have been disappointing in that, while the food was
not necessarily bad, it lacked authenticity.
Authentic Spanish Restaurants Lacking Here
I am convinced that very few Americans know what a true
"paella" should taste like. (I must add in fairness, that
there are a lot of bad paellas to be found in Spain outside of the
Valencia and Cataluña; it's always best--and more fun!-- to eat what
the specialties of a particular region are.)
The lack of authentic Spanish restaurants in the USA is a shame,
because Spanish food is generally not a great challenge to prepare, as
it incorporates a great deal of ingredients that Americans are entirely
familiar with. I organize a Spain trip every year for my students, in
which I take a group of rising 9th graders to Spain for 10 days. I
highlight the Spanish cuisine and get great pleasure when they rave
about the food--especially as everyone knows that teens can be a very
finicky group when it comes to trying new dishes! Yet most of them eat
quite well in Spain, and actually look forward to trying each new dish!
I love the variety of Spanish dishes from region to region, and
always look forward to certain dishes depending upon which region I
happen to find myself in. I am sure there must be some really good
Spanish restaurants in the USA, but I have yet to find them! It's really
a shame, because the people I cook for are so enthusiastic about the
various dishes I prepare--aside from cooking Spanish food out of pure
enjoyment, preparing it myself remains the only way I am going to have
the opportunity to eat the food I love so much on our side of the
Atlantic!
- David Glass, August 4, 00
Possibly viewers around the country can tell us of
Spanish restaurants that they have enjoyed.
My own interest did not come directly from Spain. I will have to think
back and retrace just how it did arise.
- Larry Luce
Some Favorites of an Informed American
August 2, 00
David Glass wrote a knowledgeable customer review, for
amazon.com, of Penelope Casas’ The Food and Wines of Spain.
See Bookstore. He
lived in Spain for several years, loves Spanish food, and has converted
many of his friends and family to "the exciting world of Spanish
cooking." He gave his e-mail address, so we wrote and asked if he
had any suggestions for those of us new to Spanish cooking. He replied
as follows, with information and observations valuable to us all. (His
references are to the book noted above.)
- Larry Luce, Special flavors
Sorry I didn't get back to you sooner, but I have been away on
vacation. I'd be happy to share a few things regarding Spanish cuisine.
As far as turning neophytes on to Spanish food, they are always wowed
by any paella/rice dish that I have made for them (including vegetarian
paellas, rabbit paellas, paellas with pomegranates)--arroz abanda was a
huge hit!
The tortilla española is another big favorite.
They like simple Spanish salads with tuna and hardboiled eggs, along
with tomatoes and onions.
Empanadillas (I make the tuna ones) are a hit, too.
I think what Americans like most about Spanish food (once they get
over the fact that it's "not the same as
Mexican--few-to-no-spices!") is that it uses good, simple
ingredients and often uses them in surprising ways that are very
agreeable to the palate--melon gazpacho, as well as tomato soup with
figs and cumin, for example.
Americans also are quick to become as enthusiastic about quality
olive oils as the Spaniards.
I think the secret to Spanish dishes is the absolute demand for top
quality ingredients, without which Spanish food is unimaginable.
The following is an example of this: A very good friend in Madrid (Kiki--who
is originally from Andalucía) gave me the following recipe that I have
made many times--my family and friends just love this tapa and they can
never believe that the following ingredients go together so well--they
are equally amazed at how easy it is from start to finish:
dátiles rellenos de almendras (dates stuffed with
almonds)
A dozen large dates, pits removed
Almonds
Several slices of bacon
Stuff the pitted dates with the almonds. Next, take the bacon (about
half a slice) and wrap enough to go all the way around the date. Snip
off the excess with scissors and then jab a toothpick through to keep
the bacon fastened to the date. Once this is completed, put the dates on
a plate and microwave until the bacon is cooked. Let cool (best eaten
while still slightly warm) and enjoy!
I hope you find the above interesting/useful! I look forward to
checking out your site.
- David Glass, August 2, 00
June 16, 2000
The past month has seen some entries in these pages on the wine
front, with Spanish bargains discovered at Oddlots and Solano Cellars.
(See Wine
section.) Yet man cannot live by wine alone, so here are some notes on
food.
Piquillos and Serrano Ham Available
Two treasures of Spanish cuisine are pimientos del piquillo,
and mountain-cured ham, or jamon serrano. Both are nearly
impossible to get in the US, but both are available from The Spanish
Table in Seattle.
Penelope Casas describes pimientos del piquillo in Delicioso!,
page 127. I had these in a Spanish restaurant, and they are indeed
unique, worth seeking out. They are delicious sautéed simply, or they
may be stuffed.
Spanish mountain-cured ham, jamon serrano, is a specialty
which rivals proscuitto in quality and interest and
is present in many characteristic Spanish dishes. The ham is available
from The Spanish Table in little 8-ounce vaccum-packed jars. These
do not necessarily require air shipment; I am told that they should be
received within three days, however, and then refrigerated. The little
jar is not always visible on the Website, but I am assured that it is
always in stock and can be ordered by phone, if necessary.
As these two items did not seem to me quite enough for a shipment, I
e-mailed the site go see if they had further suggestions for an initial
order. They did, and replied as follows:
Besides piquillo peppers we have the paprika
ground from smoked peppers in La Vera which instantly adds Spanish
flavor to anything from beans to pork dishes. Besides jamon, we have
chorizo and other Spanish-style sausages which sliced can add the flavor
of Spain to many dishes as well as contributing to a spread of tapas.
I noticed that you are using recipes with
sauces. We have prepared sauces from Barcelona including picada (nuts,
garlic, bread crumbs, etc). Mixed into white wine and cooking juices,
this gives you a Catalan recipe without digging out your mortar and
pestle.
The Spanish Table's site is www.tablespan.com.
Cooking Results
Last month found us about to try Roast Lamb, Aragon Style. The
results were excellent. The dish is spicier than most, being seasoned
generously with garlic, thyme, and rosemary, plus brandy.
The potatoes are interesting as well. These are simple in the
extreme, nevertheless tasty, for daily use or party. Boiling potatoes
are cut in 1/4 inch slices, placed in a well-oiled pan, sprinkled with
salt, olive oil, and a little water. These are roasted at 400 degrees F.
for 25 minutes on one side, then 15 on the other.
We also tried the Chicken and Shrimp in Almond and Hazelnut Sauce. As
expected, the uncommon combination succeeded in the hands of the
Spanish. Everything blended nicely, the whole combination turning out to
be subtle, rather than dramatic as you might expect from the disparate
ingredients.
Next up: Lamb with Honey,
a recipe from Cordoba's Jewish and Moorish
heritage.
- Larry Luce, Special Flavors, June 16, 00
May 6, 2000
This date marks the start of a Special Flavors
series on Spanish cooking. It is expected that this effort will continue
for a year, perhaps longer.
It seems to us that Spanish cooking is not used in US homes as much
as it might be. Many of the techniques are quite simple. And, many of
the recipes use ordinary ingredients. We think that only unfamiliarity
with the cuisine has prevented a wider use in American homes.
We hope that people who have cooked Spanish dishes in their homes
will communicate with us.
To get the ball rolling, we can offer our own experience, very
limited so far. Favorites in our household have long included Pollo Chilondron
(chicken braised with roasted red peppers and ham) and Baked Scallops
with Onions and Ham. Both of these are quite simple and can be
recommended as places to start in Spanish cooking.
We also periodically make Emergency Paella,
but this is a bit more demanding of the cook than the two recipes above,
and more time-consuming.
For the beginner, there is no doubt which cookbooks to use for
Spanish cooking. Either Penelope Casas' Food and Wines of Spain,
or her newer Delicioso!, is the place to start.
See Bookstore.
To extend our own repertoire in this rich field, we plan to try (from
Delicioso!) Roast Lamb, Aragon Style. This is seasoned with
garlic, thyme, rosemary, and brandy. The recipe also suggests a new (to
us) way of baking thick-sliced new potatoes.
From the same book we plan to try Chicken and Shrimp in Almond and
Hazelnut Sauce. This is one of those unexpected mixtures that you
frequently encounter in Spanish cooking. You wouldn't think that such
would work together, but the Spanish always seem to make it happen, if
the cooking is done properly.
Both of these are somewhat random choices. Let us hear what your
selections would be, and exchange notes.
- Larry Luce, Special Flavors, May 6, 00
