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Ensaladilla Rusa

November 8, 2011 By Delia

Ensaladilla rusa or Spanish potato salad is common in tapas bars. It is a delicious appetizer or side dish with a mix of flavors. The capers and anchovy-stuffed olives add an interesting bite of saltiness.  Eat it alongside ham, chicken or other meats.  This yummy recipe is great for sharing during parties and other gatherings.

 

Serves 4

Ingredients:

3 medium sized potatoes

1 large carrot, diced

5 tablespoons shelled green peas

2/3 cup green beans

1/2 medium onion, chopped

1 small red bell pepper, sliced into strips

4 cocktail gherkins, sliced

2 tablespoons baby capers

12 anchovy-stuffed olives

2 hard-boiled eggs, sliced thinly

1 teaspoon chopped fresh parsley

2/3 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Freshly ground black pepper, to taste

Sliced red bell pepper for garnish

 

Fill half of a small pot with lightly salted water. Place it over high heat. Add the potatoes and carrots. Bring it to a boil. Reduce the heat to low and let it simmer for 6-8 minutes or until the vegetables are almost tender. Add the peas. Cook it for 2-3 minutes or until soft. Drain the vegetables well.

Place the vegetables to a medium sized bowl. Add the onions, bell pepper, gherkins, capers, and egg.

Combine the mayonnaise, lemon juice and mustard in a small bowl. Mix well. Add this mixture into the bowl with vegetables. Sprinkle it with chopped parsley. Gently toss until the vegetables are coated with the dressing. Season it with ground black pepper. Add some salt if desired. Refrigerate for at least an hour.

Transfer the ensaladilla to individual bowls or shape it as desired. Garnish with red bell peppers and stuffed olives. Serve chilled or at room temperature.

 

Photo Courtesy Of:  clubthermomix

 

 

Filed Under: Appetizer Recipes, Eggs, Party Food, Recipe, Salad Recipe, The Sides Tagged With: anchovies, capers, ensaladilla, Ensaladilla Rusa, olives, potato, potato salad, spanish food, Spanish potato salad, tapas, tapas recipe

Penne Puttanesca

January 18, 2011 By Delia

Some say that its name means ‘out of nothing’ because it is made with leftover ingredients. Puttanesca is a simple dish that is easy to prepare. It is salty, tangy and somewhat spicy as well. You can add tuna or mushrooms to give the dish more texture.

Ingredients:

4 cloves garlic, chopped

20 large basil leaves, chopped

1 1/2 teaspoon salt

1/2 teaspoon black pepper

1 (32-ounce) can chunky style crushed tomatoes

1 (14.5-ounce) can diced tomatoes, drained

1/4 cup olive oil

2 tablespoons cooking oil

2 tablespoons parsley, chopped

1/4 cup anchovies, coarsely chopped

1/2 teaspoon red chili flakes

1/4 cup capers, drained

1 cup pitted Kalamata olives

1 lb penne pasta

1/4 cup Parmesan cheese

In a pot, boil 6 quarts of water. Add cooking oil and 1 teaspoon of salt. Drop the penne into the pot of water and cook according to package instructions. Make sure that it is tender but firm to the bite (al dente). Drain the pasta in a colander and rinse it with cold water. Set aside.

In a saucepan, heat the olive oil under medium heat and sauté the garlic and onions. Cook for 3-5 minutes or until the onions become translucent. Stir in the tomatoes, olives, capers, anchovies and chili flakes. Reduce the heat to low and let it simmer for 20-30 minutes or until the tomatoes are tender. Add the basil and season the sauce with salt and pepper.

In a bowl, combine the penne and the sauce; mix well. Sprinkle with Parmesan and parsley before serving.

Photo Courtesy Of: larryjh1234

Filed Under: Pasta Please, Recipe, Something Salty Tagged With: anchovies, capers, olives, penne, penne puttanesca, puttanesca, tomatoes

The Great Salmon Caper Recipe

August 24, 2010 By Delia

Chef Recipe.gifNow we know the truth behind those peppercorn look-alikes, capers.  Let’s get cracking on the cooking.  Sink your teeth into this delicious salmon recipe, sure to please even the picky eaters.

Ingredients:

  • 2 salmon fillets
  • 1 tablespoon capers
  • 1 teaspoon basil
  • I teaspoon oregano
  • 1 teaspoon parsley
  • 1 bunch chives, chopped
  • 1 tablespoon extra virgin olive oil
  • S & P, to taste
  • 1 tablespoon lemon juice
     

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

In a large bowl- add capers, basil, oregano, parsley & chives.  Set aside.

In a small bowl- whisk together olive oil, S & P & lemon juice.

Drizzle olive oil mixture over capers & herbs.  Toss until evenly coated with oil mix.

Cover salmon fillets with herb oil mixture & cook for 20 minutes, or until salmon flakes off with a fork.

 

Eat well & Laugh often!

Filed Under: Seafood Recipe Tagged With: capers, salmon, seafood recipes

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