All About Foods Court

Tender chunks of beef cooked in tomatoes, onion, garlic and red peppers makes this beef tomato stew. Although you might think of this as a wintery beef tomato stew, it is a great dish for any time of year. We recommend making it a day ahead of time and re-heating it just before serving. This will mellow the tomato sauce and it actually tastes better!
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
3-4 Tbsp olive oil2 to 2-1/2 lbs. beef stew meat in chunks
2 garlic cloves
2 yellow onions, peeled and chopped
1 can (28 oz) stewed tomatoes
1/2 cup white wine
2 roasted red peppers
2 sprigs parsley
Preparation:


This beef tomato stew recipe makes 4-5 servings as a main course.

Note: You’ll need a wooden or plastic mortar and pestle for this recipe. Why use a mortar and pestle? Using a pestle in a downward circular motion to force ingredients against the surface of the mortar and smashing it will release more flavor than using a food processor. (It doesn’t use electricity and it’s easier to clean, too!)

In a large pot, heat 2 tablespoons of olive oil over medium heat. When hot, add beef and stir to brown on all sides. Make sure that the beef does not stick to pan. Add olive oil if necessary.

Add the chopped onions and sauté on medium to low heat for 5 minutes or so. Add the crushed tomatoes and let cook for 5 minutes.

While the beef and tomatoes are cooking, peel the garlic and smash it in the mortar with the parsley. Add a bit of the white wine and swish to clean any garlic and parsley that may be stuck to the inside.

Pour contents of mortar and rest of white wine into the pot. Slice the red pepper in half and add to the pot. Stir well. Cover loosely and simmer until the meat is softened. This may take 30-40 minutes. Keep a close eye on the sauce and if it thickens too much, add a small amount of water.

Serving Suggestion: Serve with fried potatoes or white rice.
By Lisa & Tony Sierra

Pieces of chicken are roasted with onions, carrots, cinnamon and a bit of thyme. Then a "picada" made of roasted ground almonds, bread crumbs and garlic. It's all combined together with pears halves and raisins, creating a spiced chicken with a special flavor combination that is intriguing and absolutely mouth-watering. The traditional recipe uses duck instead of chicken, so if you prefer duck, substitute six portions of duck meat for the chicken.
Ingredients:
6 chicken leg quarters
1/2 cup virgin olive oil
1 large onion
2 large carrots
1 cinnamon stick
4 sprigs thyme or 1 Tbsp dried thyme
2 cups chicken stock
3 firm, ripe pears
1/4 cup raisins
1 slice stale bread, crusts trimmed or 1/2 cup bread crumbs
2 garlic cloves, sliced
24 blanched almonds
2-3 sprigs fresh parsley
salt and pepper
Preparation:

This chicken with pears recipe makes 6 servings.

Preheat the oven to 350F degrees. Salt the leg quarters. Pour 2-3 Tbsp into a large, heavy-bottomed frying pan and heat on medium. Brown chicken quarters for 5 minutes on each side.

Place the leg quarters into a ceramic or glass ovenproof dish and set aside. Drain any pan drippings from frying pan.

Peel the onion and cut into very thin slices. Peel and cut carrots into half-inch-long pieces. Return frying pan to heat. Place onion slices into frying pan and sauté for about 5 minutes. Add the cinnamon stick, thyme and chicken stock to the frying pan and bring to a boil. Reserve 1/4 cup of liquid. Pour rest of stock mixture over the chicken. Bake for approximately 1 hour.

While the chicken bakes, pour 2-3 Tbsp olive oil into a clean, heavy-bottomed frying pan and heat on medium-high heat. If using stale bread, fry the slice of bread on both sides. Remove and place on a paper towel to drain. Slice garlic cloves and sauté in the frying pan. Set aside for later.

To make the almond picada (meaning ground or minced), toast the blanched almonds until golden on both sides. Place almonds in a food processor and grind almonds until fine. Add garlic slices. If using stale bread, tear bread into 4 pieces and add them to the processor and whirl until all ingredients begin to form a smooth paste. If using bread crumbs, add them and whirl. Add the reserved stock to the processor and whirl briefly. Stir in the parsley. Salt to taste.

Peel the pears, then halve and core them. In a large heavy-bottomed frying pan, heat a 2 Tbsp olive oil over medium heat. Sauté the pears in the oil, cut side down just until they start to brown. Remove and set aside.

Remove the ovenproof with chicken from oven when done and add the picada over the top of the chicken. Sprinkle the raisins around the dish. Carefully place the pears, cut side up around the dish. Return to the oven and back for another 15 minutes, or until the pears are tender. Garnish with parsley and serve.

Home-made mashed potatoes is a good complement to this dish, as well as fresh green beans sautéed in a bit of garlic.
By Lisa & Tony Sierra

Salt cod, potatoes, onions and garlic mixed with white wine and spices combine to make a tasty spread. Eat on a slice of warm rustic bread as an appetizer with a glass of white wine.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:

1 1/2 lbs salt cod (de-boned)
2 medium potatoes
4 oz. virgin olive oil
1 1/2 onions
3-4 medium cloves garlic
1-2 Tbsp chopped fresh parsley
6 oz white wine
1 bay leaf
1/2 tsp ground nutmeg
1/2 roasted red pepper or Spanish sweet paprika (optional garnish)
Preparation:

Serves 4-5 as an appetizer or side dish.

Rinse salt cod under cold water to remove any caked salt from the outside. Cut cod into pieces – about 2 inches square. Place fish in a glass baking dish and cover with water. Place in refrigerator and soak for at least 24 hours, changing water 2-3 times. Soaking for 36-48 hours and changing the water 3-4 times will eliminate overly salty taste.

Pour out water and place fish in a colander, rinsing the pieces of fish under the faucet. Allow to drain for 5 minutes, then pat dry with a paper towel and place on a plate.

Peel and finely chop the onion. Heat a large, heavy bottom frying pan and add a few tablespoons of olive oil. When hot, add onion and sauté until translucent.

Add cod fish to frying pan and cook, stirring often. Fish will have absorbed water while soaking and will release it in the pan. Cook fish for about 15 minutes. Take pan off stove and use a fork to break fish into small flakes. Remove any visible bones.

While onions and cod are cooking, boil potatoes with skin until cooked. Run under cold water and when potatoes are cool enough to touch, peel. Cut potatoes into pieces and smash with a fork.

Add wine, chopped garlic, potato, bay leaf, minced parsley and nutmeg. Mix and cook on medium low until wine is reduced and mixture is not watery. Then remove from stove and allow to cool about 5-10 minutes. Remove bay leaf.

Spoon cod mixture into a food processor and process until mixture is smooth. Spoon the mixture into ramekins and serve, decorating with a roasted red pepper and/or Spanish sweet paprika if desired. Spread over slices of rustic bread.
By Lisa & Tony Sierra

This main course originates in the Balearic Islands of the Mediterranean. The bacon in these meatballs make them extra flavorful. Combine them with a rich-tasting sauce of broth, parsley and walnuts and you have a delicious main course.
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:
1 yellow onion
2 cloves garlic
2 lbs. lean hamburger
1/4 cup parsley
4 slices bacon
1/2 cup (approx) bread crumbs for coating
1 to 1 1/2 cups virgin olive oil for frying
1/2 cup flour
1 cup bread crumbs
4 cups beef broth
4 sprigs finely chopped parsley for sauce
1/3 cup finely chopped walnuts
Preparation:

This meatballs with parsley sauce serves 6-8 as a main course or 10-12 as appetizers.

Peel and finely chop the onion and garlic. Finely chop 1/4 cup parsley and the bacon. Place the hamburger, onion, garlic, parsley and bacon in a large mixing bowl and thoroughly mix. Form into meatballs.

Heat olive oil in a large heavy frying pan over medium-high heat. Olive oil should be about 1/2 inch deep for frying. Put the flour a plate. Once oil is hot enough, coat each meatball in flour. Fry meatballs in the frying pan a few at a time, turning them to ensure the meat is cooked through.

Remove meatballs from pan as they cook and place on a paper towel to absorb the extra oil.

Place bread crumbs, parsley and 1 cup of the bouillon into a large pot. Mix well. Turn heat on medium and add the rest of the broth and nuts. Stir and cook for about 5 minutes.

Add the meatballs to the parsley sauce. Serve over rice or with home-fried potatoes.
By Lisa & Tony Sierra

Mushrooms and peppers sautéed with plenty of garlic is a versatile dish. It makes a good side dish to accompany meat, chicken or eggs, but can be served as a “tapa” with slices of rustic bread. Preparation is simply slicing the mushrooms, pepper and garlic, then sautéing them in olive oil.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:

.5 lb white or brown mushrooms
1 whole red pepper
3-4 garlic cloves
extra virgin olive oil for sautéing
salt to taste
Preparation:

This mushrooms, peppers and garlic recipes makes four servings as a side dish.

Rinse mushrooms under cold water. Trim stems of mushrooms and slice thinly.

Rinse red pepper and remove stem. Cut peppers in half lengthwise, remove seeds and devein peppers. Slice in thin strips.

Peel garlic and thinly slice.

Pour 2-3 tablespoons of extra virgin olive oil into a large, heavy-bottomed frying pan. Heat on medium. When oil is hot, add mushroom, pepper and garlic slices. Saute until vegetables are soft, being careful not to burn the garlic or over-cook the vegetables. Serve warm.

No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.


There are lots of variations of tortillas or omelets and a few are listed at the bottom of this recipe.
Prep Time: 00 hours, 10 minutes
Cook Time: 00 hours, 25 minutes
Ingredients:
6-7 medium potatoes, peeled
1 whole yellow onion
5-6 large eggs
2-3 cups of olive oil for pan frying
Salt to taste
Preparation:

This "tortilla espanola" or "tortilla de patata" makes 8-10 servings as an appetizer. It serves 5-6 as a main course.

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.

Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.

Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside.

Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks like to place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.

While the mixture is draining, crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.

Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan – approximately 1.5 tsp. Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

Carefully slide the omelet onto a plate! To serve as a main course, slice it into 6-8 pieces like a pie. Serve sliced French bread on the side.

If you are serving as an appetizer, slice a baguette into pieces about ½ inch think. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread.

It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.
Variations

The following are a few of the most popular variations to the classic Tortilla Espanola.
Green Pepper - Add 1 green or red bell pepper (chopped) to the potatoes and onions and fry.

Chorizo - Slice a Spanish chorizo sausage and add to the potato and onion mixture after frying. Or, simply slice Spanish chorizo and combine with beaten eggs in the frying pan.

Ham - Using a couple thick slices (1/4") ham, finely chop them. Then add the pieces to the potato and onion mixture after frying. Canadian bacon or smoked ham that you buy in a deli work well for this variation. Be careful to adjust the salt accordingly, since ham may be salty!
By Lisa & Tony Sierra