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Cooking, Recipe and Food Blog

Ensaladilla Rusa

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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

 

 

Patatas Bravas

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Patatas bravas is a tasty Spanish tapas that is easy to prepare. It is best eaten with a ham and a cheese platter and an ice cold pitcher of sangria.

 

Serves 4

Ingredients:

3 tablespoons of olive oil

4 large potatoes, peeled, and cut to 1-inch cubes

2 tablespoons minced onion

4 cloves garlic, minced

Salt and freshly ground black pepper

1 1/2 tablespoons Spanish paprika

1/4 teaspoon Tabasco Sauce

1/4 teaspoon ground thyme

1/2 cup ketchup

1/2 cup mayonnaise

Chopped parsley for garnish

1 cup olive oil, for frying

 

First, prepare the sauce by heating 3 tablespoons of olive oil in a medium sized saucepan over medium heat. Sauté the garlic for 1-2 minutes or until slightly brown. Add the onions and cook them for 2-3 minutes or until they are soft. Remove from heat. Add the paprika, Tabasco sauce and thyme. Season it with salt and pepper. Transfer it to a small bowl. Stir in the mayonnaise and ketchup. Mix well and set aside.

Heat 1 cup of oil in a frying pan over medium heat. While waiting for it to be ready, you may season the potatoes with salt and pepper. Fry the potatoes in batches for 3-5 minutes or until they are golden brown and crisp. Transfer the cooked potatoes to a plate lined with paper towels or colander to drain the excess oil.

Place the potatoes on a bowl or serving plate and top it with the prepared sauce sprinkle it with chopped parsley and serve warm.

 

Photo Courtesy Of:  Raelene G

Artichokes with Clams

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Artichokes with clams is a common Spanish tapas because artichokes are readily available in that region. This dish can be eaten with bread or even rice.

For this recipe we used bottled artichoke hearts, but you can use fresh ones if desired; just steam or sauté it until soft. I personally prefer fresh ones even if they take time to cook. I like the taste and texture more.

 

Ingredients:

20 pieces preserved artichoke hearts

6 garlic cloves, finely chopped

2 tablespoons olive oil

1 cup vegetable or fish stock

1 tablespoon flour

2 tablespoons dry white wine

24 pieces clams, rinsed and scrubbed

Salt and pepper to taste

 

Drain the artichoke hearts and set aside. After, heat the oil in a deep frying pan over medium heat. Fry the garlic in the oil for 1-2 minutes or until it is browned.  Add the flour and then pour in the white wine and vegetable stock.  Mix well until the flour is dissolved. Place the clams in the saucepan and cook it for 5-8 minutes or until they open. Discard unopened ones. Next, put the artichoke hearts in the pan and cook it for another 2-3 minutes or until heated through. Season it with salt and pepper to taste. Transfer it to a plate and serve immediately.

 

Photo Courtesy Of:   psd

Boquerones

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The weather has been crazy these days, mostly hot despite the rains, which is why it can be tempting to have a cold bottle of beer or some chilled white wine. I often have greasy food with my drinks or cheese. Both choices are high in calories and they can be unhealthy that is why I decided to look for healthier alternatives.

Boquerones is a famous Spanish tapas dish made of anchovies marinated in vinegar. This yummy appetizer may be served with olives or capers accompanied by beer or wine. You can find it in bars and restaurants when the weather is warm. Ready made ones are also available in local stores and supermarkets in Spain.

I think this recipe will go well with grilled capsicums and zucchini. You can also serve it with cheese if you are having wine or ham and other meats if you are having beer.

 

Ingredients:

1kilo fresh anchovies

8 cups sherry vinegar

4 teaspoons of salt

3 cups water

1 whole garlic, sliced

1 packed cup flat leaf parsley, chopped

1/4 cup olive oil

 

Wash the anchovies and remove the head, innards and bones, so that all you have left is the fillets. Wash them again in running water. Pat them dry using paper towels and then set aside.

Place the water, vinegar and salt in a large bowl. Mix well until the salt dissolves. Get a fillet and put it in the bowl, it must float in the middle to ensure that the mixture is correct. If it sinks, it means that there is too much vinegar. If it floats up to the surface then there is too much salt, so adjust the mixture accordingly. Add 3/4 of the garlic. Soak the anchovies in this mixture for 1-2 days.

Heat 2 tablespoons of olive oil in a small skillet. Fry the remaining garlic for 2-3 minutes until golden brown. Set aside.

After, strain the marinated anchovies and place them on a platter. Top the anchovies with the fried garlic and parsley. Drizzle it with olive oil. Serve with olives and crostini.

 

Photo Courtesy Of:  Daquella manera

Calamares

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Calamares or calamari is a deep fried squid recipe is an appetizer that is common in Spain and the Philippines. The concept is similar to fish and chips, only that you use squid. There are many variations as to breading it and there is a long list of dipping sauces as well. I love eating it with vinegar with lots of garlic or sour cream dipping sauce.

Take note that it is important to use ice cold water for the batter to make the dish crispy.

Ingredients:

1lb medium sized squid

1 cup all purpose flour

1 egg

3/4 cup cold water

Cooking oil for deep frying

Salt and pepper to taste

1/2 cup sour cream

3 cloves garlic, minced

1 lemon cut into wedges

To make the dipping sauce, ombine the sour cream and minced garlic. Add salt if desired. Refrigerate.

Clean the squid and remove the ink sacs. Separate the heads from the body. Slice the squid into 1/2 inch rings.

In a small bowl, combine 1/2 cup flour and season it with salt and pepper. Dredge the squid using this mixture.

In a separate bowl combine the egg, 1/2 cup of flour and the cold water. Mix it well.

Heat oil in a deep fryer or saucepan. Test if the oil is hot enough by dropping some batter. It should float after 1-2 minutes and turn golden brown. If it does not then heat it some more, if it floats too quickly turn the heat off for 2 minutes to let the oil cool a little bit.

Dip the squid rings in batter and fry for 3 minutes or until golden brown. Do the same for the squid heads. Drain the excess oil using paper towels or put the calamares in a strainer.

Serve warm with the sour cream dipping sauce and lemon wedges.

Photo Courtesy Of: jlastras

Sangria

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Sangria is a wine punch that originated in Spain. It is also quite famous in Mexico, Chile and Argentina. They say that there is no “authentic” way of making this drink. This is because the fruit varies, depending on the availability and season.

I chose two types of mixes – one with white wine and one with red wine. It mentions the use of some fruits, but use whatever you like. ¡Salud!

Red Sangria

1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)

2 Lemons

2 Oranges

2 Limes

2 Tbsp sugar

1 cup soda (7up, Fanta

2 Shots of gin or triple sec

1 Cup of raspberries or strawberries (thawed or frozen)

1 Small can of diced pineapples (with juice)

1 cup seedless grapes

4 Cups ginger ale

Wash the lemons, limes and oranges. Slice one piece of each into wedges. After, slice the rest into rings.

In a pitcher, combine the red wine, orange juice, gin and sugar. Mix well until the granules dissolve. Squeeze the juice from the fruit wedges and stir. Add the pineapples and fruit slices. Refrigerate overnight, so that the flavours infuse together.

Add the ginger ale, grapes, berries and ice before serving.

White Sangria

1 cup water

1 small bunch fresh mint

1/2 cup sugar

3 cloves

4 short cinnamon sticks

3 1/4 cups dry white wine

2 cups sparkling apple cider

1/2 cup orange juice

2 small apples cut into chunks

2 small oranges, sliced thin crosswise

2 small peaches, peeled and cut into chunks

In a saucepan, combine the water, cloves, mint, sugar and cinnamon sticks. Let it simmer for 3-5 minutes or until the sugar granules melt. Stir occasionally. Set the mixture aside and let it cool. After, strain the mixture and discard the mint leaves, cloves and cinnamon sticks.

Pour the mixture in a pitcher. Stir in the wine, cider, orange juice and mix well. Add the apples, oranges and peaches. Refrigerate overnight.

Serve with ice.

Photos Courtesy Of: imcountingufoz , norwichnuts and nicolaitan