lunaticsinge.com - Spanish Basic Recipes

Fish Stock - (Makes 2 quarts)

Ingredients:

2 1/2 lb. fish bones, heads & skins, well rinsed

1 large yellow onion, coarsely chopped

1/2 fennel bulb, trimmed & coarsely chopped

3 ribs celery, coarsely chopped

1 carrot, peeled & diced

1 leek, white & pale green parts, chopped

2 cups dry white wine

Kosher or sea salt

1. In a large saucepan, combine the fish parts, onion, fennel, celery, carrot, leek, 6 cups water, and wine. Bring to a boil over medium heat, skimming off any foamy impurities from the surface. Cover partially, reduce the heat to low, and simmer until the fish flesh starts to fall off the bones, about 25 minutes.

2. Line a colander with damp cheesecloth and place over a clean container. Strain the stock through the colander. Season to taste with salt. Use at once or let cool, cover tightly, and refrigerate stock for up to 3 days or freeze for up to 3 months.

Chicken Stock - (Makes 2 - 2 1/2 quarts)

Ingredients:

1 chicken 4 - 5 lbs.

2 whole cloves

2 yellow onions, quartered

3 carrots, cut into 2-inch pieces

2 ribs celery, including leafy tops, cut into 2-inch pieces

1 cup flat-leaf parsley, chopped

4 thyme sprigs (optional)

1/2 teaspoon peppercorns

Kosher or sea salt

1. Put the chicken in a large stockpot. Stick the cloves into 2 onion quarters and add them to the pot with the remaining onion quarters, carrots, celery, parsley, thyme (if using), and peppercorns.

2. Ad water to cover by 2 inches and bring to a boil over medium-high heat, skimming off any foamy impurities from the surface. Reduce the heat to low and simmer gently, uncovered, skimming any foam as it appears, until reduced by half, 3 to 4 hours. Season to taste with salt during the last hour of cooking.

3. Lift out the chicken from the pot, remove the skin and bones, and reserve the meat for use in soups. Line a colander with damp cheesecloth and place over a clean container. Strain the stock through the colander. Let cool to room temperature, then cover and refrigerate until well chilled. Skim off and discard congealed layer of fat on the surface before using. If not using at once, refrigerate the stock for up to 5 days or freeze for up to 3 months.

Vegetable Stock - (Makes 2 - 3 quarts)

Ingredients:

10 cups cut-up assorted vegetables such as leeks, celery, tomatoes, mushrooms, green beans, spinach and Swiss chard

1 yellow onion, coarsely chopped

1 carrot, coarsely chopped

12 sprigs flat-leaf parsley

Leaves from 4 sprigs thyme

1 bay leaf

1. Put the assorted vegetables, onion, and carrot in a stockpot. Place the parsley, thyme, and bay leaf on a square cheesecloth, bring the corners together, tie securely with kitchen string, and add to the pot. Add cold water to cover by 3 inches, bring to a boil, and then reduce the heat to low. Simmer, uncovered, until the stock is aromatic and flavorful, 1 to 1 1/2 hours, adding water as needed to maintain the original level.

2. Remove from the heat and pour the stock through a fine-mesh sieve into a clean container. Use at once, or let cool to room temperature, then cover and refrigerate for up to 1 week or freeze for up to 3 months.

Beef Stock - (Makes 4 - 5 quarts)

Ingredients:

6 lb. meaty beef & veal shanks

2 yellow onions, coarsely chopped

1 leek, including about 6 inches of the green tops, coarsely chopped

2 carrots,

coarsely chopped

1 rib celery, coarsely chopped

6 cloves garlic

4 sprigs flat-leaf parsley

3 sprigs thyme

2 small bay leaves

10 peppercorns

Kosher or sea salt

1. In a stockpot, combine the beef and veal shanks and add cold water to cover. Place the pot over medium-high heat and slowly bring almost to a boil, skimming off any foamy impurities from the surface. Reduce the heat to low and simmer uncovered for 2 hours, skimming the surface as needed and adding more water if necessary to keep the shanks immersed.

2. Add the onions, leeks, carrots, celery, garlic, parsley, thyme, bay leaves, and peppercorns and continue to simmer over low heat, uncovered and skimming any foam as it appears, until the meat begins to fall from the bones and the stock is very flavorful, about 2 hours longer. Season to taste with salt during the last hour of cooking.

3. Remove from the heat and let stand until the liquid is almost room temperature, about 1 hour. Using a slotted spoon, lift out the meat and reserve for another use. Place colander over a clean large vessel. Strain the stock through the colander, then line the colander with damp cheesecloth and strain again. Pour the stock into 1 or 2 containers (with lids( and let the stock cool to room temperature, then cover and refrigerate until well chilled. Skim off and discard the congealed layer of fat on the surface before using. If not using immediately, refrigerate the stock for up to 5 days or freeze for up to 3 months.

Ham Stock - (Makes 2 1/2 quarts)

Ingredients:

1 piece of ham bone

2 carrots, trimmed

1 yellow onion, peeled

1 leek, white & pale green parts, trimmed

2 sprigs flat-leaf parsley

2 tablespoons olive oil

1. In a stockpot or large saucepan, combine the ham bone, carrots, onion, leek and parsley. Fill the pot with cold water and bring to a boil, skimming of any foamy impurities from the surface.

2. Reduce the heat to low. Add the olive oil and simmer gently until the liquid has reduced by half, 2 to 3 hours.

3. Line a colander with damp cheesecloth and place over a clean container. Strain the broth through the colander. Let cool to room temperature, then cover and refrigerate until well chilled. Skim off and discard congealed layer of fat on the surface before using. If not using immediately, refrigerate the stock for up to 5 days or freeze for up to 3 months.

Tomato Frito - (Makes 3 cups)

Ingredients:

1/2 cup olive oil

1 large yellow onion, chopped

2 cloves garlic, minced

2 lb. ripe tomatoes, peeled, cored, and roughly chopped

Fine sea salt

1. In a large saucepan, heat the olive oil over medium heat and sauté the onion until tender and lightly browned, about 12 minutes. Stir in the garlic and sauté for 1 minute more.

2. Add the chopped tomato and 1 tablespoon salt. Reduce the heat to medium-low and gently cook, stirring with a wooden spoon, until the tomato has almost disintegrated and has taken on a rich, dark color, about 20 minutes.

3. Allow to cool a little, then transfer to a kitchen blender. Liquidize to a smooth puree.

NOTE: If you can't find really ripe tomatoes, canned tomatoes offer good results. Drain them before adding to the pan.

Alliolo - (Makes 2 cups)

Ingredients:

4 cloves garlic

3 tablespoons lemon juice

Coarse sea salt

2 cups extra-virgin olive oil

1. To make the allioli, in a mortar and pestle, combine the garlic cloves, lemon juice, and 1/2 teaspoon salt and pound to a smooth paste. Add the olive oil, first in single drops, mixing between each drop, then in small drips, then in a thin stream. Do not hurry the process, or the mixture will curdle. Use the pestle to crush and stir, working always in the same direction. You should end up with a greenish, jellylike emulsion.

NOTE: Extra-virgin olive oil produces an intensely flavored, dark-colored allioli. If you prefer a lighter taste, use a mixture of olive oil with sunflower or peanut oil, or choose a lower-grade olive oil.

Roasting Bell Peppers

1. Preheat the broiler and set a rack 6 inches from the heat source. Place a bell pepper on a baking sheets and broil, turning occasionally with tongs, until the skin is blistered and charred black on all sides, about 15 minutes.

2. Place the pepper in a bowl and cover. Let stand until cool enough to handle. Peel away he blackened skin and remove and discard the stem. Slit the pepper open, then remove and discard the seeds and ribs. Scrape away any remaining blackened skin with a small knife.

Toasting Nuts

1. Set a rack in the middle of the oven and preheat to 325 degrees F. Spread the almonds in a single layer in a pie pan. Toast, stirring occasionally, until the nuts are fragrant and their color deepens, about 5 minutes. Remove from the oven and let cool.

Peeling & Seeding Tomatoes

1. Cut a shallow X in the blossom end of each tomato. Immerse in a pan of boiling water until the peel begins to peel away from the X, about 30 seconds. Transfer to a bowl of ice water to cool, then peel away the skin. To seed, cut in half crosswise and squeeze each half gently to dislodge the seeds, scooping them out with your fingers.