Sangria

From the kitchen of One Perfect Bite...I'm an observer by nature. As we travel, I love to watch new parents caring for their infants and young people caught in the first flush of love. Custom and tradition differ from one country to another but the tenderness they share is unmistakable and knows no borders. We had a whirlwind day today. Chance placed us in disparate spots where we watched two very different types of weddings. One was a homemade affair, held beneath a bower in a public rose garden. The other was far more grand, held in wine country at the King Estate. Both brides were lovely and the tenderness in the eyes of their new husbands was unmistakable. I would be hard pressed to say which bride will have the most pleasant memories of the day. The tonier wedding had food that you are all familiar with. The simpler feast was a truly homemade affair. The bride made her own cake and the sandwiches which were served to her guests. The groom whipped up the brew just before the ceremony began. They obviously had me in their camp the moment they said "I do." As I watched him make a punch that looked surprisingly like sangria, I knew exactly what would accompany our dinner tonight. Sangria is a wine punch that comes from Spain. I've made this sangria for better than forty years and it is, without a doubt, my favorite version of this wonderful summer drink. The original recipe belongs to Dione Lucas. She was the first woman to graduate from Le Cordon Blue and was a respected chef and restaurateur. She predated Julia Child on television, but lacked Julia's camera presence and thus was history writ. She was a marvelous cook and wrote many terrific cookbooks, one of which I still use today. I must warn you that this sangria is like a rum drink. It really packs a punch and gangs up on the unsuspecting very quickly. It is very easy to make. Here's the recipe.

Sangria...from the kitchen of One Perfect Bite inspired by Dione Lucas

Ingredients:
1 large lemon, sliced
1 large naval orange, sliced
1/2 cup Cognac or good brandy
1/4 cup granulated sugar
2 tablespoons lemon juice
2 cups soda water
1 bottle (fifth) Rioja or other dry Spanish red wine

Directions:
1) Place lemon and orange slices in a large pitcher. Add brandy and sugar. Sitr well with a wooden spoon. Let mixture stand at room temperature for 1 hour.
2) Just before serving, add wine and lemon juice. Stir well. Add ice cubes and soda water. Stir contents well, adding more ice cubes if necessary to chill sangria. Yield: 2 quarts.

You might also enjoy these recipes:
Limoncello - One Perfect Bite
Cranberry Cocktail - One Perfect Bite
Iced Watermelon Drinks - One Perfect Bite
Sangria - Foodista
White Sangria - Delish
Basil Sangria - YumSugar

Lemon Anise Churros

Photo Courtesy of Nicki Dowey

From the kitchen of One Perfect Bite...When a chef whose specialty is Southwestern cooking, adds Asian spices to pâte à choux, the end result is a churro with attitude. In its simplest form, a churro is a cylindrical piece of fried dough. It was developed by Spanish shepherds centuries ago and it got its name because it resembled the horns of the Churro sheep they tended. The original churro was the size of a breadstick and was usually eaten for breakfast. The churro escaped its borders during the Age of Discovery and can now be found on tables in many parts of the world. Chef David Walzog added ground star anise and lemon zest to the churros he made during his tenure in the kitchen at Arizona 206. They are delicious and easy to make, but they are not with out pitfalls. The churro must be well-drained, but still warm when it receives its sugar coating, and it must be served immediately after that's been done. These wait for no man or woman. You've been warned. You'll see what happens when I don't follow my own advice at the bottom this post. Having shared that with you, I'd like it to remain our little secret. If you have never had a churro, I hope you will give this recipe a try. If you've had them before, I hope you'll give this version a try. The star anise and lemon zest make these really special. Here's the recipe.

Lemon Anise Churros...from the kitchen of One Perfect Bite, inspired by David Walzog

Ingredients:
1-1/4 cups all-purpose flour
1/8 teaspoon salt
1 cup water
1 stick (4-oz.) unsalted butter
2 teaspoons ground star anise
Grated zest of 1 lemon
4 large eggs
1 cup granulated sugar
1 cup confectioners' sugar
Vegetable oil for deep frying

Directions:
1) Sift flour and salt into a medium bowl
2) Combine water, butter, anise and lemon zest in a 3-quart saucepan. Bring to a boil over high heat. Add flour, all at once, and cook, beating constantly until flour forms a ball and films bottom of pan. Remove pan from heat.
3) Beat in eggs, one at a time, until incorporated and mixture is smooth and shiny.
4) Combine granulated sugar and confectioners' sugar in a plastic bag and set aside.
5) Spoon batter into a pastry bag fitted with a medium-sized star tip.
6) Heat 3-inch of oil in a deep pan until it reaches 375 degrees F.
7) Pipe batter into oil in 5 to 6-inch lengths. Do not crowd pan. Fry until golden brown, about three minutes. Remove from oil and drain on paper toweling. Continue frying until all batter has been used.
8) Drop warm churros into bag of sugar and shake to generously coat. Serve immediately. Yield: 6 servings

You might also enjoy these recipes:
French Quarter Beignets - One Perfect Bite
Zeppole - One Perfect Bite
Calas Sweet Rice Fritters - One Perfect Bite
Recipe of the Day: Churros - Mark Bittman
Churros con Chocolate - Baking Bites

Patatas Bravas - Foodie Friday

From the kitchen of One Perfect Bite...There are many versions of this classic Spanish tapa. This one comes from Valencia and it's made with olive oil and a special paste of chilies, garlic, cumin, smoked paprika and vinegar. Patatas Bravas are as popular in Spain as potato skins are here. The name means "fierce potatoes." Bravas suggests the dish is very hot and that it's macho to eat it. This is one of the tapa that I regularly prepare for our supper and because I can control the quantity being made I don't have to deal with leftovers. I also happen to love these potatoes and will make them for myself when I'm alone for dinner. When served hot and crisp from the skillet with a perfectly fried egg, there is almost nothing I'd rather have to eat. It's important to remember you can control the amount of heat in this dish. The chilies that are used in Spain are not available in my area so I worked around the problem by using cayenne pepper or red chili flakes. If you like fiery food, use one-eighth to one-half teaspoon cayenne pepper in the paste you use to coat the potatoes. The Spaniards use Choricero, Nora, and Guindilla chilies. If you can find them, by all means use them. Just remember that size is inversely proportional to the heat a chili generates. Some small chilies will send you straight to perdition. The recipe begins with potatoes that are almost tender. You can steam, microwave or boil the potatoes to get them to that point. I prefer to microwave mine on HIGH power for 10 minutes. You may peel them if you wish. I don't bother, because I think the potatoes hold up better with the skin on. They are then fried in a small amount of oil until crisp and golden. Just before serving they are tossed with the seasoning paste. While these are sometimes served at room temperature, I advise you to eat them while they're hot. Sitting around doesn't improve the taste of anything that been fried. Donuts are the only exception. I like to serve these with an aioli. These are a real taste treat. I hope you'll try them.

Patatas Bravas...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds small new potatoes (I use Yukon Gold)
1/4 cup olive oil
2 cloves minced garlic
3 dried chilies, seeded and chopped or 1/8 to 1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 teaspoons sweet smoked paprika
2 tablespoons red wine vinegar
1 red bell pepper, seeded and thinly sliced
Coarse sea salt

Directions:
1) Scrub potatoes. Steam, boil or microwave until just tender. Cool slightly. Peel if desired. Cut small potatoes in half.
2) Heat oil in a large frying pan over medium-high heat, turning frequently until golden and crisp.
3) Meanwhile mash garlic, cayenne, cumin, paprika using back of a spoon or a mortar and pestle. Stir in vinegar. Add to potatoes with sliced bell pepper and cook, stirring, for 2 minutes longer. Sprinkle with sea salt. Serve hot with aioli. Yield: 4 servings.

This recipe is being linked to:

Designs By Gollum - Foodie Friday

Albondigas - Spanish Meatballs in Tomato Sauce

From the kitchen of One Perfect Bite...I love Spanish food and don't think it gets nearly the attention it deserves. I became interested in it while searching for recipes scaled to feed two people. My research led me into the world of tapa and a new way of eating. A tapas is not a specific type of food, and it is not, as I once believed, a starter course. Tapas is a style of eating that revolves around small dishes of something edible. Anything can be a tapa as long as the portion is small and it is served with a drink. The word "tapa" means lid or cover. Originally a slice of cheese or ham was served with a drink to cover it and keep away the flies. The more fanciful believe the custom can be traced to a kindly king, who couldn't drink on an empty stomach. It's said he issued a royal decree that demanded all his subjects have food with their drinks. While there was a time in Spain when tapa were free, that is no longer true. At any rate, I started to use tapa recipes for some of our meals and was really pleased at how well they worked. These tasty meatballs, served in a lovely tomato sauce, are from a recipe I've adapted for use at our dinner table. It's a really simple recipe. Chances are you have all the ingredients you need to prepare it in your pantry and refrigerator. The original recipe called for meaty tomatoes. I use that method when heirloom tomatoes are readily available. The rest of the time I rely on a large can of plum tomatoes. A 28-ounce can of plum tomatoes is equivalent to 4 large tomatoes and its a great substitute. Use whole plum tomatoes. For reasons I don't understand, diced tomatoes retain their shape and don't cook down. This recipe is best with a pulpy tomato fondue. You can use any type of ground meat, but I think ground turkey produces dense meatballs that aren't as pleasant as those made from beef and pork. This recipe is scaled to feed 2 people. It can be doubled. Here's the recipe.

Albondigas Con Salsa De Tomate...from the kitchen of One Perfect Bite courtesy of Peptita Aris

Ingredients:
1/2 pound ground beef
4 green onions, thinly sliced
2 cloves garlic, finely chopped
2 tablespoons grated Parmesan cheese
1 large egg yolk
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt + salt to taste
1/2 teaspoon freshly cracked black pepper + pepper to taste
1 tablespoon olive oil
4 large tomatoes, chopped or 1 (28-oz.) can plum tomatoes, drained
2 tablespoons red or white wine
2 teaspoons fresh chopped rosemary or 1/2 teaspoon dried rosemary
Pinch of sugar
Thyme or parsley for garnish

Directions:
1) Place ground beef, green onions, garlic, Parmesan cheese, egg yolk, thyme, salt and pepper in a large bowl. Mix gently to combine. Shape into 12 equal sized meatballs.
2) Heat olive oil in a large skillet. Saute meatballs, turning several times, until brown, about 5 minutes.
3) Add tomatoes, wine, sugar and rosemary. Season to taste with salt and pepper. Cook, covered, over low heat for 15 minutes until tomatoes are pulpy and meatballs cooked through. Sprinkle with thyme or parsley. Serve hot. Yellow rice is a lovely accompaniment. Yield: 2 servings.

Chilled Avocado Soup - Sopa De Aguacate

My intent was to use this recipe to make the version of Dublin Lawyer that's in this photo. Gorgeous isn't it? The problem was the cost - it was obscene. I played with some other ideas, but I didn't come up with anything that tickled my fancy. So, rather than do an Irish meal I decided to do one that was green. Save for the salmon, we'll be green from start to finish. The first course is going to be an avocado soup from the Andalusian region of Spain. The last course is going to be lime sherbet that comes from a midwestern kitchen. The soup is lovely and I suspect you'll want to keep the recipe in your roster. For best flavor, the soup should be made in the morning and allowed to chill until meal time. It needs the day for the flavors to ripen. The soup thickens as it sits, so, you'll want to dilute it with ice water before serving. As with all chilled soups, you'll have to adjust the seasonings. I think you'll find it needs to be liberally salted. This is a very simple recipe. I think you'll like it. Here's what you need to do.

Chilled Avocado Soup - Sopa De Aguacate

Ingredients:
1 bunch scallions (about 8)
3 large ripe avocados
1 to 2 teaspoons chopped garlic
1 large lemon, juiced
1/4 teaspoon cumin
1/4 teaspoon sweet smoked paprika (pimenton)
2 cups chicken broth
1 small handful cilantro or parsley
1-1/2 to 2 cups ice water
Salt and pepper to taste
Cilantro or parsley leaves for garnish

Directions:
1) In the morning, trim scallions. Coarsely chop white part and place in jar of a blender. Add flesh of one avocado, garlic, and lemon juice. Puree. Add flesh of second avocado; puree. Add third avocado, cumin and paprika. Puree until smooth. Add cilantro. Slowly add chicken broth; blend until smooth. Add salt and pepper to taste. Refrigerate.
2) Just before serving, stir in iced water to thin puree. Check seasoning, adding salt and pepper if needed. Transfer to serving bowls. Garnish with cilantro or parsley leaves. Yield: 4 to 5 servings.

Tortilla Espanola

I've found some old meatless recipes that are wonderful for the Lenten season. Today's oldie is a delicious potato frittata, an entree of Spanish origin, that's good for brunch or dinner. I like to serve it with an avocado, orange and almond salad that also comes from Spanish peasant kitchens. The two make a lovely and complete meal when combined with a Spanish bread such as Pan Galllego. A real Tortilla Espanola is made with lots and lots of oil. It's absolutely delicious. I know many of you won't try a recipe that calls for almost 2 cups of oil, so I'm going to present two versions of the tortilla. One, of course, is the real thing; the other is a low fat version that's not a bad substitute. I must admit to some prejudice here. I have no problems with most "light" recipes. A lot of time and money has been spent to make them acceptable substitutes for their more calorific cousins. I've learned, however, that my family is fine with "light" recipes only if they've never had the real thing. This recipe in not in my standard rotation because I'd rather have the frittata once a year in all its awful splendor than its substitute once a month. I'll let you take your pick. One is great, the other good.

Tortilla Espanola

Ingredients:
2 pounds Yukon gold potatoes, peeled and cut in 1/8-inch slices
2-1/4 teaspoons Kosher salt, divided use
1/4 teaspoon coarsely cracked black pepper
1-3/4 cups canola oil
1 pound yellow onions, peeled and chopped
6 cloves fresh garlic, coarsely chopped
6 large eggs

Directions:
1) Place potatoes in a bowl and toss with 2 teaspoons salt. Set aside.
2) Place oil in a 10-inch skillet with high sides. Heat oil until very hot. Slip potatoes into oil and cook, turning occasionally, until potatoes are tender but not brown, about 10 minutes. Use a slotted spoon to transfer potatoes to a colander that has been set over a bowl. Let potatoes drain.
3) Add onions and garlic to oil. Cook until onions are soft and translucent but not brown, about 8 minutes. Transfer to colander and allow to drain.
4) Drain all but 1 tablespoon of oil from skillet.
5) Add eggs to a large bowl. Beat with 1/4 teaspoon salt until blended. Add potato mixture from colander to eggs. Mix gently to combine.
6) Heat oil remaining in skillet over medium-high heat. Add egg mixture and spread evenly. Cook for 1 minute, then lower heat to medium-low and cook until eggs are completely set around edges and tortilla moves easily in pan , about 10 minutes. Carefully flip the tortilla onto a flat plate. Return tortilla to pan, cooked side up, and cook until a knife inserted in center comes out clean and hot, about 6 minutes. Transfer to a serving plate. Let rest for 10 minutes. Cut into wedges or small squares. Serve warm or at room temperature. Yield: 4 main course or 12 appetizer servings.

Reduced-Fat Tortilla Espanola

Ingredients:
2 pounds Yukon Gold potatoes, thinly sliced and cut in 1/8-inch slices
2-1/4 teaspoons Kosher salt, divided use
1/4 teaspoon coarsely cracked black pepper
4 tablespoons canola oil, divided use
1 pound yellow onions, peeled and chopped
6 cloves fresh garlic, coarsely chopped
1-1/2 cups egg substitute

Directions:
1) Place potatoes, 2 teaspoons salt, pepper, 3 tablespoons oil, onions and garlic in a large (12-inch) microwave container. Toss to combine. Cover. Microwave on High power for 10 to 15 minutes, turning at 5 minute intervals until potatoes are just tender. Remove. Drain. Set aside to cook slightly.
2) Place egg substitute in a bowl; mix with reserved 1/4 teaspoon salt. Add drained potato mixture. Mix gently to combine.
3) Add reserved 1 tablespoon oil to a 10-inch skillet with high sides. Heat on medium-high until very hot. Pour in egg mixture; spread until smooth. Cook for 1 minute. Lower heat to medium-low and continue to cook until eggs are set at edges and mixture firms and moves easily in pan, about 10 minutes. Carefully flip tortilla onto a flat plate. Return to pan, cooked side up, and continue cooking until knife inserted in center of tortilla comes out clean and hot. Transfer to a serving platter. Let sit for 10 minutes. Cut into wedges or small squares. Yield: 4 main course or 12 appetizer servings.





This entry is being sent to the Potato Ho Down for March. The event is sponsored by Cathy at Noble Pig. It is hosted this month by Krysta of Evil Chef Mom fame.

Arroz con Pollo

Only serendipity can explain how this treasure made it from Latin America to my permanent recipe roster. About a decade ago I was asked to participate in a cooking demonstration for folks receiving food stamps. The dish, obviously, had to be inexpensive and easy to prepare, but I also wanted to come up with something that fell outside the pale of the usual "101 Ways to Cook" recipes. I was thumbing through an unfamiliar magazine looking for inspiration when I stumbled on this recipe by Sarah Jay. It is a no longer buried treasure, and that unfamiliar magazine went on to become a must read --- Fine Cooking. I've served this dish to friends and family for years now, and chances are if you've eaten at my table you've had this at least once. One caution - be sure to remove the skin from the chicken. While the bones help define the shape of chicken pieces, exposure to steam and stock will cause the skin to become limp and unappealing. Arroz con Pollo stole the show at the demonstration and it has remained a favorite of mine. All the ingredients are readily available and it is still inexpensive to prepare. I know you'll like this one. It's great family fare.

Arroz con Pollo

Ingredients:
2 tablespoons olive oil; more as needed
6 - 8 bone-in, skinless chicken thighs, liberally seasoned with salt and
pepper, then lightly dredged in flour
1/2 to 1 pound sweet Italian sausage, cut in 2-inch pieces
1 small onion, chopped
1 medium green or red bell pepper, cut in 1/2-inch dice
4 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon sweet smoked Spanish paprika(optional)
1/4 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 cup peeled, fresh or canned crushed tomatoes
1/2 cup dry white wine or beer (optional)
1 bay leaf
2 cups medium-grain rice
2-1/4 cups chicken stock or water

Directions:
1) Saute chicken in a large (12-inch) skillet until golden on all sides, about 7 to 10 minutes. Transfer chicken to a platter.
2) Saute sausage until browned, about 3 minutes. Transfer sausage to platter. Pour off and discard excess oil, leaving about 1 tablespoon in pan.
3) Saute onion, pepper, and garlic until softened, about 5 minutes. Return chicken and sausage to pan; add cumin, paprika (if using), chili powder, and turmeric, and cook for 1 minute, stirring to distribute spices. Add tomatoes, wine (if using), and bay leaf and cook for another 2 minutes.
4) Add rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and liquid is absorbed, about 25 minutes. Lightly toss mixture; let sit for 5 minutes before serving. Yield: 4 to 6 servings.