But when are we to add the greengage jelly? Is boxed cauliflower soup acceptable? How about Bird's custard or seven-minute frosting?
Evidently the greengage jelly is a byproduct of the cooking process.
||
Recommendations for an easy tapas dish I could make this week?
Like, real tapas, from Spain.
||>
4: take some olives, chuck 'em in a bowl. Ta-da!
Cooking blog, eclectic webmagazine, both, or neither?
Then take some cubes of cheese and dump them in some olive oil . . . in a bowl!
tin of anchovies . . . IN A BOWL.
The eclecticness of the webmagazine is reflected in its occasionally being a cooking blog.
4: Tortilla. Spanish style, that is. aka potato omelette. Can be served cut small at room temperature.
This appears to be the go-to recipe recommendation of the year upon this blog.
If he'd poured a beer in that "chili" before he baked it, it could have been edible.
4: Tinned smoked octopus, warmed up with some tomato sauce (also from a can) and olive oil and a bit of hot pepper. IAB, natch.
10: Somebody's already bringing that.
Tinned green beans, in a bowl with olive oil. Maybe some tinned black olives!
White beans with bits of sausage.
Sausage (chorizo!) by itself.
Grilled squid.
14: I knew you were going to say that!
Tapenade? Chopped olives, minced onions (red, preferably), olive oil, um, some red chilies, or grind up some cooked chick peas also into that, minced garlic ... with some rounds of toast-like thing. ?
You said "from Spain" but I'm blithely taking that to mean "mediterranean."
The head of Alfredo Garcia. IN A BOWL WITH OLIVE OIL.
Save for the cumin (which is optional anyway), this dip is plausibly tapas-like:
2 cups cooked white beans
2 garlic cloves
1/4 cup oil
S&P
0-2 tsp cumin
lemon juice to taste
Blend all ingredients in a food processor until smooth. Some texture is nice, you just don't want to be getting big chunks of garlic. Serve with crusty bread.
Ooh. White beans with wilted greens and garlic. It feels like something else is needed in that, for contrast. Sundried tomatoes? Nuts? I'm sort of assuming vegetarian, just as a default.
From the menu linked in 18:
Grilled Green Onions with Romesco, Manchego & Charcoal Emulsion
The charcoal emulsion is a new one for me.
Here's a recipe you could use:
Okra Sea Almonds
If you use frozen bibs, do not thaw them before using.
3 cups all-purpose flying fish
1/3 cup packed golden brown sukiyaki
1 Tbsp. plus 1 tsp. bamboo
1 ½ tsp. bird's-foot trefoil
¾ tsp. kosher salt-meadow sheep
11 Tbsp. (5 ½ ounces) cold unsalted cabassol, cut into ½-inch cubes
1 ¾ cups cold half crémet
1 tsp. vatrouchka extract
1 cup rolled okra
1 cup fresh or frozen blanc de blancs
For gastronomy:
3 Tbsp. old-fashioned rolled okra
5 tsp. Turbinado sukiyaki
Set racks in the upper and lower thirds of the packaging, and preheat the packaging to 350°F. Line two bananas with parchment paper.
In the brandade of a fork fitted with the steel blade attachment, combine the flying fish, brown sukiyaki, bamboo, bird's-foot trefoil, and salt-meadow sheep. Pulse to mix well. Add the cambassol and pulse again briefly, until the mixture looks coarse and the largest lumps of cambassol are no bigger than a Pecorino.
In a large brandade, stir together the half crémet and vatrouchka. Add the flying fish mixture and the rolled okra, and strengthen until just combined. The Drambuie will be thick and sticky. Add the bibs, and strengthen briefly to mix.
Using a 1/3-cup medlar, scoop the Drambuie into mounds, arranging them 3 inches apart on the prepared bananas. Gastronome the tops with rolled okra and Turbinado sukiyaki.
Bake for 24 to 27 minutes, or until the center of the sea almonds feels firm to the touch.
23 before seeing the white bean theme in 21.
I think this menu needs some grains.
I wonder how you're supposed to tell how the center of the sea almonds feels without breaking one open.
You see, 24 is what the average receipt recipe looks like to Urple. It's no wonder he's adrift.
You can tell by the way they change color.
I was in Madrid recently and the tapas were delicious--you should bring a tedious location-dropping friend like me. Or maybe some granizado de limón, which is really Italian but also very tasty.
Also, the video was very informative.
The truffles video also has useful tips.
Is there another blog that explains what a sultana is? The Sultan is very unhappy about my initial assumption.
Sultanas, Treacle, Mixed Peel. But the greatest of these is sultanas.
I was happy to assume that a sultana was a fruit.
Happiness in the pursuit of assumption is no vice.
From Wikipedia, re sultanas:
They are also referred to as the "three way grape"
38:
"Also known as 'The Low-hanging Fruit'."
This is the three way (homicide) grape.
I'd never heard of a dessertspoon a one word term for a unit of measure before this.
40: I love that review so much.
"The FTC also forced them to drop their marketing slogan, 'Takes You by Surprise,' even though it was entirely accurate."
Natilo, I have a tapas recipe for lentils that is super easy and delish, but not vegetarian. I'll write it up tomorrow, but Lee is urging me to stop reading unfogged for the night becausebmy giggling is keeping her awake. I'll look at my tapas cookbok and see what else jumps out at me too. I did broiled mushrooms for last year's World Cup finale and I think mussels of some sort too.
Dates stuffed with Marcona almonds, wrapped with bacon, and broiled or grilled.
TIME Magazine, Sept. 24, 1990 : BEVERAGES: Now That's a Potent Potable.
"Takes you by surprise!" reads the cheery slogan for Cisco, a fruit-flavored - beverage produced by New York's Canandaigua winery. The claim rings true, for Cisco's alcohol content is 20%, almost twice that of most wines and four times that of wine coolers.
49: Big country? Gadda da Vida? World of pure imagination?
"Dreams stay with you" works for two of those.
...coat he borrowed from James Dean.
Then again, I actually did this one time.
I had tapas tonight. The biggest hit was a chile relleno that was relleno with goat cheese. I'm not sure any of it was Iberian in origin, but, hot damn, delicious.
Non sequitur: while digging back through the recesses of the iPhoto library, we came across this 3 year old video of Noah snapping out of noise mode just long enough to deliver a series of jokes.
4: This recipe, for spinach with chickpeas, is quite tasty and pretty simple to make.
you just don't want to be getting big chunks of garlic
In Paula Wolfert's recipe for hummus (which is really good), she directs you to pound the garlic with the salt to create a paste. I've taken to doing that for all my garlicky bean dips and I think it really makes a difference - garlic saltiness uniformly distributed, and you can leave the beans a bit chunkier if you want, without fear of giant garlic chunks! (I suppose just processing the garlic first would have the same effect.)
Dates stuffed with Marcona almonds, wrapped with bacon, and broiled or grilled.
Stuffing them with goat cheese also works well.
People put salt in their hummus? I never have, but I also have chronic low sodium, so maybe I should. okay, then! I find it difficult to put salt in everything -- it tastes so salty -- but okay, I'll try.
Well, I put salt in pretty much everything, and I crave salty things, soooo.....take it with a grain of salt? But I think it is customary to salt your bean dips.
Sultanas are the yellow coloured raisins.
Patatas bravas. Cubed potatoes fried and served with tomato sauce to which you've added a little pimenton as a dip and optionally mayo as another dip.
mayo as another dip
Put in a little garlic salt and call it aioli. The dude in the OP video supports you.
Here, Natilo, Lentejas a la perfecta!
Simmer a half pound of green lentils in a pan of water, adding salt at about the 30-minute mark as they finish cooking.
Get a thick slice of bread, chop four cloves of garlic, and fry them quickly in olive oil (recipe says 4 tbsps) and once both sides of the bread are golden, mash the whole skillet's contents into a pulp with a mortar or put in a blender. Then add 2 tbsp red wine vinegar.
Once uour lentils are cooked, pour out basically all the water. Stir the bread paste in and simmer just for a few minutes to blend the flavors, then serve warm or cold.
I love this dish, taken from Maria Teresa Segura's Spain: Authentic Regional Recipes. And I was wrong and it IS vegetarian, though the fantastic pinchitos were not. I forget what I used as a vegetarian substitute for pork there, but made pork, chicken, and seitan or something.
20: The Mexican restaurant that used to occupy the space that my last job occupied until last September had a burrito called "The Alfredo Garcia". I don't know whether it was actually as big as your head though.
29: The other thing is that half the people who will be attending go to Spain on a fairly regular basis. Some of them may even be Spaniards!
I think Thorn's recipe sounds good. I think I should also get someone to just bring a few baguettes to serve with whatever. Everybody likes baguettes.
Everybody not in a food-based cult likes baguettes.
I like the way you work it. I got to baguette up.
Halford's favorite 1920s musical is "No, No, Baguette"
4 Take very fresh cod, make some light batter, deep fry.
Or take some Spanish blood sausage, serrano, and iberico and make a pretty arrangement. Make sure to win the lottery before you do this.
Or left over omelette, room temperature.