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