Tag Archives: Spanish

Braised Cod with Peperonata

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What home cook doesn’t want a quick dinner without too much prep, is healthy, and is ready to eat in under an hour? This lovely recipe fits the bill. Nice bright flavors, delicate flaky fish and a bit of punch from the paprika (we used smoked paprika).

Flaky white cod is one of the more widely distributed and moderately priced fish available. Its mild flavor can be used in countless different dishes, but we think it’s at its best when braised with assertive flavorings, like the sweet peppers, thyme, garlic, and paprika of peperonata, a classic Spanish dish.

For this Spanish-style braised cod recipe, we laid down a base of sautéed onion, bell pepper, garlic, and paprika, to which we added tomatoes, fresh thyme, and wine. Once the broth was prepared, we simply nestled the pieces of fish down into the sauce, dropped the heat to low, covered the skillet, and let the fish cook in the moist environment. Within about 10-15 minutes, the fish was cooked through—the result being a tender, moist, and very well seasoned braised cod recipe.

Halibut, snapper, tilapia, bluefish, monkfish, or sea bass fillets are all good substitutions for the cod. If desired, drizzle with extra-virgin olive oil before serving. Smoked paprika (often found in specialty spice markets) is a nice substitution for the paprika here. Serve with soft polenta or crusty bread. Or go low-carb as we did, and just serve the fish and sauce.

Braised Cod with Peperonata

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 2 red bell peppers, cored and sliced thin
  • 1 onion, halved and sliced thin
  • 2 tsp. paprika
  • Salt and ground black pepper
  • 4 garlic cloves, minced
  • 1 (14.5-oz.) can diced tomatoes, drained
  • ½ cup dry white wine
  • 1 tsp. minced fresh thyme
  • 4 skinless cod fillets, 1 inch thick
  • 2 Tbsp. coarsely chopped fresh basil leaves
  • 2 tsp. balsamic vinegar or sherry vinegar

Directions

  1. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add bell peppers, onion, paprika, and 1/2 teaspoon salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  2. Stir in tomatoes, wine, thyme, and 1/4 teaspoon pepper, and bring to simmer.
  3. Pat cod dry with paper towels and season with salt and pepper. Nestle cod into pan and spoon sauce over fish. Cover and cook over low heat until fish flakes apart when gently prodded with paring knife, about 10 minutes. (Ours took 15 minutes before it was flaky.)
  4. Transfer fish to individual plates. Stir basil and vinegar into sauce and season with salt and pepper to taste. Spoon sauce over fish and serve.

http://www.lynnandruss.com

Recipe from America’s Test Kitchen

Spanish-Style Butter Beans

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In this scrumptious Spanish recipe, large butter beans and tomatoes take up tons of flavor from saffron, sherry vinegar, olives, smoked paprika, and garlic. Simply serve them as a vegetarian main with toasted crusty garlic bread, or as a side to a meat entrée.

Are you one of those that just hearing the words “lima beans” sends you into a spiral of loathing and revulsion? It doesn’t matter what the rest of the dish is, the cloud has descended and nothing else is getting through to you. I used to be one of “those.” Now change “lima” to the word “butter” however, and what happens? Suddenly, I’m paying attention. But is that all there is to it? Or are butter beans a completely different ingredient?

No, rest assured; the two are actually one in the same. There’s no difference between lima beans and butter beans, though sometimes they’re sold at different stages of maturity. Interestingly, whether you prefer to call them lima beans or butter beans is a result of your own geographical traditions and how your family and friends refer to them.

In the American South and the United Kingdom, they’re butter beans. For the rest of the United States, they’re typically called lima—after the bean’s origin city of Lima, Peru, where they’ve grown for over 9,000 years. I say tomato, you say toemahtoe….

*NOTE: In the end, we thought the dish was a bit too liquidy, in addition to the reserved bean cooking liquid, the tomatoes and red peppers both release juices. Therefore we suggest cutting back the amount from 2 cups to 1 1/2 or less cups.

Spanish-Style Butter Beans

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1/2 cup extra-virgin olive oil, divided
  • 6 cloves garlic; 4 smashed, plus 1 1/2 tsp. minced
  • 2 pints grape tomatoes
  • 1 cup roasted red sweet peppers, drained and chopped
  • 1 Tbsp. smoked paprika
  • ¼ tsp. saffron threads, crushed
  • 6 cups cooked and drained large lima beans, plus 2 cups* reserved bean cooking liquid
  • 1/2 cup chopped manzanilla olives
  • 1 1/2 tsp. salt, divided
  • 2 Tbsp. sherry vinegar
  • 1 cup fresh parsley leaves, finely chopped

Directions

  1. Soak dry beans overnight and cook as per package directions.
  2. Preheat oven to 350°F.
  3. Heat 2 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add grape tomatoes, roasted red bell peppers, smoked paprika, saffron threads, and smashed garlic cloves; cook over medium, stirring occasionally, until tomatoes are softened and begin to burst, 10 to 12 minutes.
  4. Stir in cooked butter/lima beans and bean cooking liquid, olives, sherry vinegar, and 1 teaspoon kosher salt.
  5. Spoon into an ungreased 13 x 9 baking dish. Bake in preheated oven until heated through and liquid is slightly reduced, 45 to 55 minutes. (We put the casserole under the broiler for several minutes afterward.)
  6. Let stand 5 minutes before serving.
  7. Stir together parsley, chopped garlic, remaining 6 tablespoons of EVOO, and remaining 1/2 teaspoon Kosher salt. Spoon mixture over warm beans. Serve beans with toasted crusty bread.

http://www.lynnandruss.com

Recipe from Melissa Gray for Food & Wine Magazine

Saucy Pollo Guisado

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Loaded with tomatoes and green olives, pollo guisado (Spanish for chicken stew) is a hearty, fall-off the bone braised chicken dish popular throughout Latin America and the Caribbean, and particularly in Puerto Rico.

Almost every version starts with sofrito, a fragrant mixture of bell peppers, onions, garlic, and cilantro, finely chopped or blended into a paste. This recipe makes extra sofrito, so you can freeze it to jump-start future soups, stews, and more.

The other powerhouse in this pollo guisado recipe is adobo seasoning, any store-bought or hand-made-mix will work. For the chicken, use skin-on, bone-in chicken thighs, but you could also use drumsticks. Avoid boneless chicken and white meat (skinless chicken breasts just can’t compare to the depth and richness of dark meat).

Often served with white rice or tostones (fried green plantains), pollo guisado tastes even better the next day. Garnish bowls with fresh cilantro and lime wedges.

Saucy Pollo Guisado

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

SOFRITO

  • 1 medium green bell pepper, ribs and seeds removed, coarsely chopped
  • 1 medium red bell pepper, ribs and seeds removed, coarsely chopped
  • ½ small bunch cilantro, leaves with tender stems picked
  • 6 garlic cloves
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

STEW AND ASSEMBLY

  • 4 tsp. ground cumin
  • 1 Tbsp. powdered adobo seasoning
  • 1 tsp. ground turmeric
  • 1 tsp. paprika
  • 8 skin-on, bone-in chicken thighs (about 3 lb.)
  • 1 Tbsp. extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 Tbsp. tomato paste
  • 1 8-oz. can tomato sauce
  • 2½ cups low-sodium chicken broth
  • 1 cup pitted manzanilla olives
  • Kosher salt
  • Steamed rice, cilantro leaves with tender stems, and lime wedges (for serving)

Directions

SOFRITO

  1. Pulse 1 medium green bell pepper, ribs and seeds removed, coarsely chopped, 1 medium red bell pepper, ribs and seeds removed, coarsely chopped, ½ small bunch cilantro, leaves with tender stems picked, 6 garlic cloves, 2 Tbsp. extra-virgin olive oil, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a food processor until a coarse purée forms. (Makes about 2¼ cups.)
    Do ahead: Sofrito can be made 3 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 1 month.

STEW AND ASSEMBLY

  1. Whisk 4 tsp. ground cumin, 1 Tbsp. powdered adobo seasoning, 1 tsp. ground turmeric, and 1 tsp. paprika in a small bowl. Sprinkle half of spice mixture all over 8 skin-on, bone-in chicken thighs (about 3 lb.).
  2. Heat 1 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Working in batches, arrange chicken, skin side down, in pot and cook, undisturbed, until skin is golden brown, 8–10 minutes. Turn over and cook until other side is browned, about 5 minutes. Transfer chicken to a plate.
  3. Add 1 medium onion, finely chopped, and 4 garlic cloves, finely chopped, to pot and cook, stirring often, until onion is softened and translucent, about 5 minutes. Add 1 Tbsp. tomato paste and cook, stirring, 1 minute. Stir in ½ cup sofrito and remaining spice mixture and cook, stirring, until fragrant and mixture is slightly darkened, about 3 minutes. Pour in one 8-oz. can tomato sauce and 2½ cups low-sodium chicken broth; stir to combine, scraping up any browned bits stuck to bottom of pot.
  4. Return chicken pieces to pot, arranging skin side up, and bring stew to a simmer. Cover with a lid and cook, adjusting heat as needed to maintain a simmer, until chicken is cooked through, 25–30 minutes.
  5. Uncover pot and stir in 1 cup pitted manzanilla olives. Simmer, stirring occasionally, until stew is slightly reduced, about 5 minutes. Remove from heat. Taste stew and season with kosher salt if needed.
  6. To serve, divide steamed rice among bowls and ladle stew over; top with cilantro leaves with tender stems. Serve with lime wedges.
    Do ahead: Stew (without cilantro) can be made 3 days ahead. Let cool; cover and chill. Add cilantro just before serving.

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Recipe by Jacqueline Woodson for Bon Appétit

Braised Chicken and Tomatoes with Garlic and Dried Fruits

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This braised chicken dish was off-the-charts DELICIOUS! I must admit, the dried prunes and apricots gave us pause, but after their brandy bath, and combined with the sliced shallots, it all melded together with the other ingredients into this pool of yummy jamminess.

Pollo a la catalana, or chicken simmered with wine and dried fruits, is a classic cool weather dish in the Catalonia region of Spain. A contrast of savory flavors and sweet accents characterizes the elegant braise, but there are no hard and fast rules to preparing it. But before you go tweaking it, I suggest you try the recipe as written below.

Barcelona home cook Cali Caparrós Sanchez shared her version with Milk Street, which is studded with apricots and prunes and spiked with a good measure of brandy. Picada (not to be confused with the Italian piccata)—is a blended or pounded pesto-like mix of olive oil, herbs, nuts, garlic and a starchy element such as bread or crackers to act as a binder—is customarily stirred into the dish at the finish. We used a large mortar and pestle to make the picada.

Milk Street adapted her recipe in this version. A mix of olive oil, grated garlic, chopped parsley and chopped smoked almonds (roasted or Marcona almonds are good, too) to spoon onto the braise just before serving.

The sauce wasn’t as thick as we would have liked it when the chicken pieces were ready, so we removed the thighs to a platter, covered with tinfoil, and continued reducing the sauce until it was the consistency we wanted. A portion of the picada was stirred into the sauce, the chicken uncovered, the sauce placed around the thighs, and the picada spooned on. It made a gorgeous presentation!

The smoked almonds may be unconventional, but their smokiness adds depth similar to pimentón. This simpler approach allows the flavors of the braise to be clearer and brighter. Serve with crusty bread and a simple salad; or as we did, with polenta.

NOTE: Don’t cover the pot when simmering the chicken. Allowing evaporation concentrates the braising liquid for richer flavor and consistency in the finished sauce. That said, don’t simmer too vigorously or the liquid may over-reduce and the dish will be left with too little sauce. Adjust the heat as needed to keep the liquid bubbling steadily but not approaching a boil.

Braised chicken and Tomatoes with Garlic and Dried Fruits

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3/4 cup brandy
  • 3/4 cup pitted prunes, quartered
  • 1/3 cup dried apricots, quartered
  • 3 lbs. bone-in, skin-on chicken leg quarters, thighs or drumsticks, trimmed
  • Kosher salt and ground black pepper
  • 1 Tbsp. plus ¼ cup extra-virgin olive oil, divided
  • 1 head garlic, outer papery skins removed, top third cut off and discarded, plus 1 medium garlic clove, finely grated
  • 3 bay leaves
  • 2 medium shallots, halved and thinly sliced
  • 1 cup dry white wine
  • 1 14½-oz. can diced tomatoes
  • 1 cup lightly packed fresh flat-leaf parsley, finely chopped
  • 3 Tbsp. smoked almonds (see headnote), finely chopped

Directions

  1. In a small bowl, combine the brandy, prunes and apricots; set aside. Season the chicken on all sides with salt and pepper. In a large Dutch oven, combine 1 tablespoon of the oil and the garlic head, cut side down. Cook over medium-high until the cut side of the garlic is golden brown, about 3 minutes. Using tongs, transfer the garlic to a small plate or bowl.
  2. Place the chicken skin side down in the pot and cook without disturbing until well browned on the bottom, 5 to 8 minutes. Flip the chicken and cook until the second sides are lightly browned, 3 to 5 minutes. Remove the pot from the heat and transfer the chicken to a large plate, keeping the pieces skin side up.
  3. Return the garlic head, cut side down, to the pot and set the pot over medium. Add the bay and shallots; cook, stirring but leaving the garlic cut side down, until the shallots are lightly browned, 30 to 60 seconds. Add the wine and ¼ teaspoon each salt and pepper; bring to a simmer, scraping up any browned bits. Cook until reduced by about two-thirds, 5 to 7 minutes.
  4. Stir in the tomatoes with juices, dried fruit-brandy mixture and 1¼ cups water, then bring to a simmer. Nestle the chicken skin-side up in the pot and pour in any accumulated juices; the pieces should not be fully submerged. Simmer, uncovered, until a skewer inserted into the largest piece meets no resistance, 30 to 35 minutes. Meanwhile, in a small bowl, stir together the remaining ¼ cup oil, the parsley, almonds and grated garlic; set aside.
  5. Transfer the chicken to a platter. Remove and discard the bay. Using tongs, remove the garlic head and squeeze the cloves into the pot; discard the skins. Stir the garlic into the sauce, then taste and season with salt and pepper. Spoon the sauce over and around the chicken and garnish with the parsley-almond mixture.

http://www.lynnandruss.com

Adaptation from Courtney Hill for Milk Street

Chickpeas with Spinach, Chorizo, and Smoked Paprika

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A traditional tapas from the southern Spanish region of Andalucia, this dish consists of tender stewed chickpeas, delicate wilted spinach, and bold North African-influenced spices. For the flavor backbone, the Spanish classics of saffron, garlic, smoked paprika and cumin are utilized.

Traditional addition of chorizo adds meaty richness, while curly-leafed spinach is the best choice for its sturdy texture in this brothy dish. That being said, we were unable to source curly-leafed spinach and had to go with baby spinach—not the best option, but it still worked.

Including the chickpeas’ flavorful, starchy canning liquid helps to give the dish more body. The picada is a traditional cooking thickener in Spain. This bread crumb-based mixture gives the stewed beans and greens just the right velvety texture and flavor boost.

It is good served over rice or with good crusty bread to sop up the flavorful broth. We just served it with a side salad.

Chickpeas with Spinach, Chorizo, and Smoked Paprika

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Pinch saffron threads, crumbled
  • 2 tsp. extra-virgin olive oil
  • 8 oz. curly-leaf spinach, stemmed
  • 3 oz. Spanish-style chorizo sausage, chopped fine
  • 5 garlic cloves, sliced thin
  • 1 Tbsp. smoked paprika
  • 1 tsp. ground cumin
  • Salt and pepper
  • 2 (15-oz.) cans chickpeas
  • 1 recipe Picada (recipe follows)
  • 1 Tbsp. sherry vinegar

Directions

  1. Combine 2 Tbsp. boiling water and saffron in small bowl and let steep for 5 minutes.
  2. Heat 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add spinach and 2 tablespoons water, cover, and cook, stirring occasionally, until spinach is wilted but still bright green, about 1 minute. Transfer spinach to colander and gently press to release liquid. Transfer spinach to cutting board and chop coarse. Return to colander and press again.
  3. Heat remaining 1 teaspoon oil in now-empty pot over medium heat until shimmering. Add chorizo and cook until lightly browned, about 5 minutes. Stir in garlic, paprika, cumin, and 1/4 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in chickpeas and their liquid, 1 cup water, and saffron mixture and bring to simmer. Cook, stirring occasionally, until chickpeas are tender and liquid has thickened slightly, 10 to 15 minutes.
  4. Off heat, stir in picada (recipe below), spinach, and vinegar and let sit until heated through, about 2 minutes. Adjust sauce consistency with hot water as needed. Season with salt and pepper to taste and serve.

Picada:

  • 1/4 cup slivered almonds
  • 2 slices hearty white sandwich bread, torn into quarters
  • 2 Tbsp. extra-virgin olive oil
  • 1/8 tsp. salt
  • Pinch pepper

Directions

  1. Adjust oven rack to middle position and heat oven to 375 F. Pulse almonds in food processor to fine crumbs, about 20 pulses.
  2. Add bread, oil, salt, and pepper and pulse bread to coarse crumbs, about 10 pulses.
  3. Spread mixture evenly in rimmed baking sheet and bake, stirring often, until golden brown, about 10 minutes. Set aside to cool. (Picada can be stored in airtight container for up to 2 days.)

http://www.lynnandruss.com

Recipe from The Complete Mediterranean Cookbook by America’s test Kitchen

Braised Pork Ribs and Potatoes with Fried Herb Crumbs

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Here’s a lovely long braised dish perfect for a cool weather weekend afternoon into evening. Baby back ribs are braised till they fall off the bone, then garnished with an herby crumb topping. Plus a bonus recipe for Braised Leeks with Bacon and Cream.

Admittedly, we always think of baby back ribs as an outdoor barbecue kind of dinner. It has never dawned on us to showcase the ribs as a cool weather meal. Now that we have enjoyed the fruits of our labor, these ribs are sure to make a showing again in the near future.

The bread crumb topping is optional, but adds a tremendous depth of flavor and a nice crunch factor. Cracking the new potatoes in half with the tip of a knife helps them to release their starch and therefore thicken the sauce a bit.

As an accompaniment, we prepared a side of Braised Leeks with Bacon and Cream (shown below), originally from Molly Stevens “All About Braising” cookbook. A while back, we enjoyed the same recipe using thyme, but minus the cream. Either option braises the leeks slowly in chicken broth until they collapse into blessed tenderness.

On our initial trip to the grocery store, there were only a few lousy looking leeks with hardly any white parts, so we rethought our scouting expedition and went to a local Asian Mart known to carry great produce. Their leeks were phenomenal, the best we’ve ever seen.

Try to coordinate the cooking times of both the ribs and the leeks so that they are done braising at about the same time.

Braised Pork Ribs and Potatoes with Fried Herb Crumbs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3-4 lbs. baby back ribs
  • 1 tsp. pimentón de la Vera
  • 4 garlic cloves, bashed and peeled
  • 4 Tbsp. olive oil
  • 1½ tsp. cumin seeds, lightly crushed
  • 5 oz. white wine
  • 1 large. onion, peeled and finely sliced
  • 2 bay leaves
  • 2 cups chicken stock, homemade, ideally
  • 3/4 lbs. new potatoes

For the Crumbs

  • 4 Tbsp. olive oil
  • 1 garlic clove, peeled and finely grated
  • 3 oz. fresh white breadcrumbs
  • Finely grated zest of 1 lemon
  • 6 sage leaves, shredded

Directions

  1. Arrange the ribs in a large dish, add the pimentón, two of the bashed garlic cloves, two tablespoons of the olive oil, a teaspoon of the crushed cumin seeds and 2 ounces of the white wine. Toss to coat the ribs, then cover and leave to marinate for at least three hours (or put in the fridge overnight).
  2. Heat the oven to 340F. Heat the remaining two tablespoons of olive oil in a deep casserole dish on a medium-high heat. Take the ribs out of their marinade (keep the marinade for later), and sear for four to five minutes on each side, until browned all over.
  3. Transfer the ribs to a plate, add the onion to the pan and sauté, stirring, for 10 minutes, until brown. Add the remaining garlic and cumin seeds, stir to combine, then return the ribs to the pan.
  4. Pour in the remaining 3 ounces of white wine, leave to bubble for a minute, then add the bay leaves, stock and reserved marinade. Season well and bring to a boil, then cover and transfer to the oven to cook for an hour to an hour and a half, until the meat is tender and beginning to pull away from the bones.
  5. Crack the new potatoes in half with the tip of a knife (this helps them to release their starch), then add to the casserole dish and cook for 30-40 minutes, until the potatoes are cooked through and starting to break apart a bit and thicken the sauce.
  6. Meanwhile, make the herby crumbs. Put the oil in a frying pan on a medium-high heat, fry the garlic for 10 seconds, then add the breadcrumbs, lemon zest and sage.
  7. Remove the lid from the casserole, sprinkle the crumb mix all over the top, then bake uncovered for a further 20 minutes.
  8. Then put under a broiler for a couple of minutes to crisp the top. Serve in shallow bowls with lots of the lovely sauce.

http://www.lynnandruss.com

Recipe from José Pizzaro

Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika

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The inspiration for this Spanish spin on pork and apples comes from “Tapas: A Taste of Spain in America” by José Andrés. This version from Milk Street uses pork tenderloins that get a stovetop sear and finish in the oven on a bed of lightly sautéed onion and Granny Smith apple. The onion-apple mixture softens to a jammy relish-like accompaniment that is accented with smoked paprika and dry sherry. It’s a rich, woodsy complement to slices of the mild, meaty tenderloin.

We cooked only one tenderloin for the two of us which provided three servings of meat. The amount of ingredients for the sauce was kept the same because we prefer things saucy. Our accompaniments were roasted butternut squash cubes and a simple side salad. The flavors of the meal were outstanding!

Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 tsp. smoked paprika, divided
  • Kosher salt and ground black pepper
  • 2 1¼-lb. pork tenderloins, trimmed of silver skin and halved crosswise
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. salted butter, divided
  • 1 medium yellow onion, halved and thinly sliced
  • 1 Granny Smith apple, peeled, halved, cored and cut into ½-inch-thick wedges
  • 5 sprigs thyme
  • ½ cup dry sherry
  • ¼ cup low-sodium chicken broth
  • 1 Tbsp. finely chopped fresh chives

Directions

  1. Heat the oven to 450°F with a rack in the middle position. In a small bowl, mix together 1 teaspoon of paprika and 1½ teaspoons salt. Rub the mixture onto all sides of the pork.
  2. In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Place the pork in the skillet. Cook, turning occasionally, until lightly browned on all sides, about 4 minutes total. Transfer to a large plate.
  3. Add 1 tablespoon of butter, the onion and apple to the skillet. Cook over medium-high, stirring occasionally, until softened and golden brown, about 8 minutes. Distribute the mixture in an even layer, then scatter on the thyme. Place the pork on top, add any accumulated juices and transfer to the oven. Roast until the center of the thickest piece of tenderloin reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes.
  4. Remove the skillet from the oven; the handle will be hot. Using tongs, transfer the pork to a cutting board and tent with foil. Add the sherry, broth and the remaining 1 teaspoon paprika to the pan, then cook over medium-high, stirring occasionally, until the liquid is slightly reduced and thickened, about 4 minutes.
  5. Remove the pan from the heat, then remove and discard the thyme. Add the remaining 1 tablespoon butter and stir until melted. Taste and season with salt and pepper. Using a slotted spoon, transfer the onion-apple mixture to a serving platter, leaving the liquid in the pan. Thinly slice the pork and arrange over the onion-apple mixture. Drizzle the pan liquid over the meat and sprinkle with the chives.

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Spatchcock Chicken with Potatoes and Lemon

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A FOODGASM. That’s what The Hubs dubbed this dinner as we sucked the bones clean. “And in the blog, you can say that I said so.” So I took him up on his offer.

If roast chicken and potatoes are in your wheel house, then you must put this on your short list. The succulent poultry, mouth-watering potatoes, and variety of alliums, paired with herbs and seasonings all melded together into one harmonious orgy on the palette.

According to Spanish chef/author Mikel López Iturriaga, getting all the parts of a roasted chicken done just right is one of the greatest challenges of roasting poultry: when the thigh is cooked to temperature the breast is usually already dry, and if you remove the chicken from the oven earlier in order to keep the breast juicy, the thigh is still raw.

As Mikel claims, there are many tricks to overcome this dilemma, but the most effective has the name of a Lepidoptera, it’s called “butterflied chicken,” also known as spatchcock chicken. It’s about cutting the bird in such a way to leave it flattened. Not only does it have the advantage of bringing together cooking times for all of the parts, but it makes the cooking process much faster. In a half-hour, you can have it ready.

Now, as is our MO, we made a few changes. We added shallots in addition to the onions, increased the potato quotient, and didn’t remove garlic or potato skins. Count yourself lucky if you have leftovers. The most difficult part was waiting the extra 10 minutes for the bird to rest before carving and serving…

Spatchcock Chicken with Potatoes and Lemon

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 whole chicken, (3 1/2 to 4 lbs.), spatchcocked
  • 7 oz. dry white wine, or dry vermouth
  • 2 medium onions, or combination of onions and shallots
  • 4 medium Yukon Gold potatoes
  • 2 lemons, one cut in half horizontally and the other juiced
  • 1 head garlic, outer skin removed to reveal the cloves and cut in half horizontally
  • 3 sprigs fresh rosemary, each broken into 2 pieces
  • 3 sprigs fresh thyme, each broken into 2 pieces
  • 2 bay leaves, broken into halves
  • 1 Tbsp. pimentón dulce, (sweet smoked paprika)
  • 1 Tbsp. dried oregano
  • 1 tsp. freshly ground black pepper
  • Salt, to taste
  • Extra virgin olive oil
After cutting the chicken into pieces, make sure to pour the juices back over the vegetables.
Couldn’t wait to enjoy the leftovers!

Directions

  1. Heat the oven to 475 degrees.
  2. Cut the potatoes in half, and then cut each half into three wedges. Do the same with the onions. If using shallots, cut them in half from top to bottom. Place the vegetables in a baking or roasting pan with sides high enough to allow the chicken to be placed on a rack over top of the vegetables. Add the lemon and garlic halves, drizzle everything with olive oil, mix well, and place in the preheated oven for 15 minutes.
  3. In a bowl, mix together 6 tablespoons of olive oil, the rosemary, thyme, bay leaves, pimentón, oregano, pepper, and a generous amount of salt. Cover the chicken well with a portion of this mixture reserving the remainder to pour over the vegetables.
  4. After the vegetables have been roasted for 15 minutes, remove them from the oven and pour the remaining marinade, lemon juice, and wine or vermouth over them. Place a rack over the top of the roasting pan and place the chicken on it, skin side up. Return the roasting pan to the oven.
  5. After 15 minutes, lower the oven temperature to 400 degrees and continue roasting for an additional 15 to 20 minutes, or until the chicken skin is golden and juices run clear. After removing the roasting pan from the oven, allow everything to rest for 10 minutes before serving.

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Recipe from Mikel López Iturriaga for El Pais

Spanish Beef Stew with Mushrooms and Sherry

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The city of Jerez de la Frontera—commonly shortened to Jerez— is in a corner of the Andalusia region in southern Spain. It is home to sherry, the unique fortified wine that is produced in an area known as the Sherry Triangle. We were lucky enough to visit there a few years ago and experience a sherry tasting.

This beef stew got its origins in the “triangle.” It features tender, succulent pieces of beef, silky, supple mushrooms and a braising liquid rich with both sherry wine and sherry vinegar. The stew is familiar and comforting, yet deliciously different thanks to the wine’s tangy, nutty notes and the aged woodsiness and mellow acidity of the vinegar.

Milk Street adapted the recipe, adding a turnip along with the carrots and cinnamon to complement the wine. They say for this recipe simply seek a fino or manzanilla sherry—both are dry, bright and light, and therefore excellent counterpoints for the richness of the beef and mushrooms.

The sherry vinegar? If you can spare the expense, opt for gran reserva which is aged for at least 10 years and has a smooth, complex flavor, balanced acidity and mahogany hue. But, if that’s not an option, reserva (which we used) or any aged sherry vinegar, though less nuanced than gran reserva, will work perfectly well.

After one hour with the pot covered, there seemed to be too much liquid, so we left it uncovered to help some of that evaporate. After the hour and a half elapsed, we still weren’t happy with how watery it seemed so we removed the contents with a slotted spoon to a covered bowl, and reduced the liquid another 10 minutes. The beef, veggies and mushroom slices were added to the pot for the final 10 minutes.

The perfect meal on a lazy Sunday afternoon after a massive snowstorm… in fact, we both agreed, the BEST stew we’ve ever had! Confession, we were wiping our bowls clean of any residual sauce…

The original recipe claimed it would feed 4 to 6. If you served it over polenta or mashed potatoes, maybe 4 to 5? We got three portions. Next time we’ll add in another carrot and an extra turnip to make it more veggie-forward.

*NOTE: Don’t use sherry cooking wine or domestically produced “dry sherry.” To get the right complexity and balance of richness and acidity, look for fino or manzanilla sherry produced in Spain. Also, avoid sweet sherry for the obvious reasons.

Spanish Beef Stew with Mushrooms and Sherry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 2 lbs. boneless beef chuck roast, trimmed of excess fat and cut into 1- to 1½-inch pieces
  • 4 medium garlic cloves, peeled
  • 1 medium yellow onion, halved and thinly sliced
  • Kosher salt and ground black pepper
  • 2 medium carrots, peeled and sliced ½ inch thick
  • 1 small white turnip, peeled and cut into ½-inch cubes
  • 2 bay leaves
  • 1 cinnamon stick
  • 4 tsp. sweet paprika
  • 1/2 tsp. grated nutmeg
  • 1 cup fino or manzanilla sherry*
  • 1 qt. low-sodium beef broth
  • 2 Tbsp. good-quality aged sherry vinegar, plus more to taste
  • 4 z. oyster or cremini mushrooms, trimmed and thinly sliced

Directions

  1. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the beef and garlic, then cook, stirring occasionally, until lightly browned, about 5 minutes. Using a slotted spoon, transfer to a medium bowl and set aside; reserve the fat in the pot.
  2. To the same pot, add the onion and 1 teaspoon salt; cook over medium, stirring often, until golden brown, 8 to 10 minutes.
  3. Add the carrots, turnip, bay, cinnamon, paprika and nutmeg; cook, stirring, until fragrant, about 30 seconds.
  4. Add the sherry and bring to a simmer over medium-high, scraping up any browned bits; cook, stirring occasionally, until reduced by about half, 3 to 5 minutes.
  5. Stir in the broth, vinegar and ¼ teaspoon pepper. Return the beef and garlic, along with the accumulated juices, to the pot. Bring to a simmer, then cover partially. Reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the beef meets just a little resistance, about 1½ hours.
  6. Stir in the mushrooms and cover completely. Reduce to low and cook, stirring once or twice, until the mushrooms are tender, 10 to 15 minutes.
  7. Off heat, remove and discard the cinnamon and bay. Taste and season with salt, pepper and additional vinegar, if needed.

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Adapted by Courtney Hill for Milk Street

Salmorejo: A Spanish Tomato Soup

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On one of our numerous trips to Spain, we took a cooking class in Seville at Taller Andaluz de Cocina. One of the recipes was making a Salmorejo—sometimes known as ardoria or ardorío—a traditional soup originating from the Andalusia region in southern Spain. It is composed simply of tomato, bread, extra-virgin olive oil and garlic.

The soup is served cold and is garnished with chopped Spanish serrano ham and diced hard-boiled eggs. Unfortunately, the grocery store was not carrying either jamón serrano or Ibérico, but push-come-to-shove, prosciutto is an acceptable substitute. Although reminiscent of gazpacho, Salmorejo is more pink-orange, and is also much thicker and creamier in texture, because it includes more olive oil and bread.

A Spanish-themed dinner was planned for a belated birthday of some good friends. For starters, our drinks, tinto de verano, were paired with a tomato-pesto Manchego cheese appetizer. While The Hubs made a seafood paella on his grill, and Spanish music played softly in the background, our guests, Maria Odili and Steve, took the opportunity to do a bit of dancing.

The Salmorejo was our initial course, and boy was it a hit, we think even better than the version we made in Seville, with everyone enjoying seconds! After the paella, lots of laughter and more wine, those that still had room feasted on Maria’s homemade peach cobbler. Not a shabby way to spend a midweek evening at all…

Salmorejo

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 lbs. ripe tomatoes
  • 4 oz. stale bread, torn in pieces and moistened with water if too dry
  • 4 oz. extra virgin olive oil, plus more for garnish
  • 1 clove garlic, peeled and green shoot removed
  • 2 tsp. table salt
  • 2 tsp. sherry vinegar
  • 2 hard boiled eggs, peeled and chopped, for garnish
  • 2 oz. jamón serrano or Ibérico, diced, for garnish

Directions

  1. Core the tomatoes and cut into quarters while holding them over blender jar. Add the bread, garlic, salt and vinegar. Blend all ingredients until smooth, scraping sides of blender jar as needed.
  2. With the blender on, add the olive oil in a slow, steady stream to create a creamy, salmon-orange emulsion. Taste and even out the flavor by adding more salt and vinegar if needed. Remember that the garlic and vinegar flavors will taste stronger after resting in the refrigerator.
  3. Before serving, garnish the soup with chopped boiled egg, diced ham, and a drizzle of extra-virgin olive oil.

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Recipe from the Taller Andaluz de Cocina in Seville, Spain