lunaticsinge.com - Spanish Sides

Steamed Whole Cauliflower with Herb Dressing - (Serves 4)

Ingredients:

Fine sea salt

1 whole head of cauliflower (2 lbs.), trimmed

Dressing Ingredients:

1 teaspoon Dijon mustard

1 tablespoon honey, room temperature

1/4 cup white wine vinegar

Fine sea salt & ground black pepper

A few leaves/sprigs of the following minced (basil, chives, cilantro, parsley, savory)

1/2 cup extra-virgin olive oil

1. In a large pot, bring 2 inches of salted water to a boil.

2. Place the whole cauliflower in the pan, cover tightly, and reduce the heat to very low and simmer gently until al dente, 5 to 6 minutes. Test the cauliflower stem with the point of a sharp knife - it should not be entirely soft.

3. Carefully lift out the cauliflower, drain thoroughly, and place on a round serving platter.

4. To make the dressing, in a small bowl, whisk together the mustard, honey, and vinegar. Season well with salt and pepper. Add the herbs and olive oil and whisk well. Drizzle the dressing over the cauliflower and serve at once.

Wine Suggestion: A fresh, apple-fruity white made from the Verdejo grape (D.O. Rueda)

Fried Eggplant with Honey - (Serves 6)

Ingredients:

2 cups ice-cold lager beer

2 lbs. eggplant, cut into strips 1 inch thick

Batter Ingredients:

1/2 cup unbleached all-purpose flour

1 teaspoon baking powder

Fine sea salt

1/2 cup ice-cold lager beer

1 large egg white

1 teaspoon fine sea salt

Oil for frying (olive oil or a mixture of olive and sunflower oils)

2 tablespoons honey, room temperature.

1. In a deep bowl, pour the beer over the eggplant strips. Let stand, turning occasionally, for 30 to 60 minutes.

2. Meanwhile, make the batter. In a bowl, combine the flour, baking powder, and a generous pinch of salt. Add the beer in a thin stream, mixing with a fork until the batter has the consistency of light cream.

3. In a large bow, whisk the egg white until stiff peaks form, then fold into the batter. Cover and leave in the fridge until needed (at least 30 minutes), stirring again just before using.

4. Drain the eggplant strips and pat them dry. Sprinkle with the 1 teaspoon salt.

5. Pour oil into a deep, heavy frying pan or a deep fryer to a depth of 2 inches and heat over medium-high heat. Working in batches of 3 or 4, coat the eggplant strips in the batter and fry, turning with a skimmer until deep golden brown on all sides. Drain on paper towels and transfer to a warmed serving platter. Drizzle with the honey and serve at once.

Wine Suggestion: A glass of richly honeyed yet dry Oloroso Sherry.

Oven Roasted Wild Mushrooms with Garlic & Parsley - (Serves 4)

Ingredients:

1 lb. mixed mushrooms, wiped clean

1/2 cup olive oil

Fine sea salt & ground black pepper

Picada Ingredients:

2 cloves garlic, quartered

Fine sea salt

Handful flat-parsley leaves, roughly chopped

1 tablespoon extra-virgin olive oil

1/3 cup fresh bread crumbs

Butter for greasing

1. Preheat the oven to 400 degrees F. and set a rack in the upper third of the oven.

2. Cut any large mushrooms in half lengthwise or into pieces, leaving the smaller mushrooms whole.

3. In a large, dry frying pan, sweat the mushrooms over low heat to remove any excess moisture, about 5 minutes. Ad the olive oil and season with salt and pepper. Raise the heat to medium-high and sauté, turning the mushrooms to coat all sides, for about 5 minutes. Remove from the heat and set aside.

4. To make the picada, using a mortar and pestle, crush together the garlic, 1/2 teaspoon salt, then add the parsley and olive oil and grind until a thick, smooth paste forms. Add he bread crumbs and mix well.

5. Butter a roasting pan in which the mushrooms will fit in a single layer. Transfer the mushrooms to the pan and drizzle the picada over them. Roast on the top rack until mushrooms are sizzling, about 5 minutes.

6. Turn on the broiler and broil until lightly browned, 1 to 2 minutes longer. Transfer to a warmed platter and serve at once.

Wine Suggestion: A densely flavored, powerful red wine from D.O. Toro

Stuffed Eggplants - (Serves 6)

Ingredients:

3 long eggplants, such as Italian or Asian, 6 oz each

Fine sea salt & ground black pepper

1 tablespoon plus 1/4 cup olive oil

1 yellow onion, finely chopped

6 cloves garlic, minced

8 oz. ground pork

8 oz. ground veal

4 large ripe tomatoes, peeled, seeded, & minced

2 marjoram or oregano sprigs

1 bay leaf

1/2 cup half-and-half

3 oz. Parmigiano-Reggiano cheese

Handful flat-leaf parsley leaves, minced

1. Cut the eggplant in half lengthwise. Scoop out the flesh into a colander, leaving a shell with walls about 1/2 inch thick. Sprinkle the shells and flesh with salt. Place shells cut side down on paper towels and let the eggplant drain for 1 hour. (This salting draws out bitter juices.) Rinse in cold water and dry thoroughly.

2. Preheat the oven to 350 degrees F.

3. Select a shallow ovenproof dish in which the eggplant shells will fit, cut side up, snugly side by side. (This will help them to retain their shape while cooking.) Rub the shells all over with the 1 tablespoon olive oil. Arrange in the dish and bake until soft, 15 to 20 minutes.

4. Meanwhile, finely chop the eggplant flesh. In a heavy frying pan, heat the 1/4 cup olive oil over medium heat. Add the onion and sauté until softened, about 6 minutes. Then add the garlic, chopped eggplant, pork and veal. Cook, stirring often, until the meat is nicely browned, about 10 minutes.

5. Add the tomatoes, marjoram, and bay leaf and season to taste with salt and pepper. Continue o cook, stirring, until the liquid has almost entirely evaporated, about 10 minutes longer. Discard the bay leaf.

6. Spoon the filling into the eggplant shells. Drizzle a little half-and-half over each one and top with the cheese and parsley. If desired, sprinkle with pepper. Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let cool slightly before serving.

Wine Suggestion: A full-bodied, well-balanced red from the Ribera Del Duero.

La Rioja-Style Potatoes - (Serves 2)

Ingredients:

1/4 cup olive oil, or as needed

4 large new potatoes, 2 lbs. total, peeled & cut into 1 1/2 inch chunks

8 oz. Spanish-style semi-cured chorizo sausage

1 yellow onion, chopped

1 red bell pepper, seeded & chopped

2 to 4 cloves garlic, minced

2 teaspoons pimenton dulce, (sweet Spanish smoked pepper)

1 small red chile, seeded & minced

Fine sea salt & ground black pepper

2 tablespoons flat-leaf parsley, chopped

1. in a large frying pan, heat the olive oil over medium heat.

2. Add the potatoes and sauté, stirring often, until pale gold, 10 to 15 minutes. Using a slotted spoon, transfer to a bowl.

3. Add the chorizo to the pan and fry, turning as needed, until crisp and golden, about 4 minutes, adding more oil if needed. Using tongs, transfer the chorizo to a cutting board. When cool enough to handle, cut into 1/2 inch pieces.

4. Add the onion to the pan and sauté over medium heat, stirring occasionally, until golden, about 15 minutes. Add the bell pepper, garlic, pimenton, and chile and sauté until the onion has absorbed all the spices, about 5 minutes longer.

5. Return the potatoes and chorizo to he pan and pour in 1 cup water. Bring to a simmer, reduce the heat to low, cover tightly, and simmer until the potatoes are tender, about 15 minutes. Season with salt and pepper.

6. Transfer to a serving dish, sprinkle with the parsley, and serve warm.

Wine Suggestion: A full-bodied Crianza (oaked red) from Rioja.