Verde (Tomatillo-Poblano) Chilaquiles

I learned how to make Chilaquiles as a line cook working at a restaurant.  At least once a week while we were prepping for service Noel and Bernardo (my amigos) would take turns making them for our family meal.  They were always made with a red sauce, somewhat spicy and super delicious.  Noel would always give me a hard time because I never made Chilaquiles for them.  So one day I came in a little early and I made Verde Chilaquiles and they loved them...I felt so great that the pressure was finally off.  But one can only produce the best dish when one learns from the best...and Noel and Bernie were truly the best!

Verde Sauce:

3 Tomatillos, skins removed
1 Poblano pepper
1 Jalapeno pepper
1 Onion sliced (skin on)
3-4 Garlic cloves (skin on)
1/3-1/2 cup vegetable broth
1/3-1/2 cup cashew cream (1/2 cup cashews, blended with 1 cup water)
1/4 cup cilantro (optional)
Kosher salt and black pepper to taste

Method:  Preheat oven to 400 degrees.  Place all ingredients on a sheet tray and roast for 10-15 minutes until charred.  You may need to need to remove the garlic first so that it doesn't burn.  Let cool and peel and seed peppers.  Place in a blender and blend until smooth.  I did not add cilantro to my sauce because I added it to the pico de gallo and guacamole. 

After you make the sauce, turn the oven down to 325 degrees to toast the tortilla chips.  Normally, the tortilla chips are fried but you don't need to do this.  Baking produces the same end result without all the fat and calories.  When purchasing the corn tortillas I usually look for a heartier brand that will hold up to the weight of the sauce and cheese without becoming too soggy, but soggy is good too!  I like using the sliders because they cut perfectly into 4ths.  

Method:  Spray a sheet pan with vegetable spray and then spray the top of the tortillas lightly and sprinkle with salt.  Bake in the oven for about 12-14 minutes until crisp and lightly golden brown.  Turn chips over half way through the baking and keep an eye on them so they don't burn.

You have no idea how many gallons of pico de gallo I have made in my lifetime!  It is so easy and I prefer homemade salsa over store bought any day!  There is really no recipe for fresh salsa.  If you don't like white onion, add red onion and if you like it super spicy then add the whole jalapeno or leave in the seeds.  The most important thing is to dice and mince the tomatoes/vegetables perfectly...it's all about uniformity!... :-)

Pico de Gallo:

5 organic Roma tomatoes, seeded, julienned and diced
1/4 cup finely diced white onion
1/2 jalapeno, seeds removed and finely diced 
1/4 cup chopped cilantro
Juice of 1 lime
Kosher salt and black pepper to taste

Assembly:
I  like using individual cazuelas to serve my Chilaquiles.  (Serves 2) 

Baked Tortilla Chips
2 - 3 cups Verde Sauce
1 package Daiya Havarti-Jalapeno Style Cheese, shredded
Kosher salt and black pepper to taste

Method:  Preheat oven to 350 degrees.  Add chips to a large bowl, along with 1/2 of the shredded cheese.  Heat sauce on the stove, adding additional veg stock if the sauce is too thick.  Pour sauce over chips and toss evenly to coat.  Divide mixture evenly between cazuelas or ramekins and top with additional cheese.  Bake in the oven for 10-15 minutes on a sheet tray until mixture is bubbly.  Remove from oven and serve immediately garnished with cilantro and green onions.

And now for the toppings.  At the restaurant we would always serve our Chilaquiles topped with pico, guacamole (avocado, cilantro, green onion, Vegenaise, lime juice, salt and pepper) and salad made with romaine lettuce, radish, jalapeno, tossed with a red wine-oregano vinaigrette.  It doesn't get any better than this.  To my friends...Noel & Bernardo...thank you for everything you taught me in the kitchen!   

Moroccan Marinated Tofu with Fruity Couscous

I love North African, Middle Eastern and Mediterranean cuisine.  The combination of flavors are amazing, especially when you mix several regions together to create a dish that is spicy, sweet, and tangy.  I know from my photo it's hard to see, but the tofu has been marinated and then threaded on wooden skewers, pan seared and then served over the couscous.  The plate I used has a lot of detail and makes it hard to see the food, but I love my Moroccan plates and use them whenever I can!
 

To marinate the tofu, I used extra firm tofu and pressed it for about an hour to remove any excess moisture.  I then made a marinade using ground cinnamon, turmeric, cumin, pimenton, saffron, fresh garlic, chopped marcona almonds, minced preserved lemons, sliced green olives, lemon juice, olive oil, vegetable stock and salt and pepper.  I then marinated the tofu for about an hour and then threaded it on skewers alternating it with sliced olives and then pan seared it until golden brown.

 

For the whole wheat couscous I used toasted pistachios, currants, ground sumac, fresh mint, fresh parsley, olive oil, and salt and pepper.  I then made a sauce with the reserved marinade, adding additional vegetable stock to thin it and simmered it for a few minutes until the garlic was tender.  I then poured the sauce over the tofu, and garnished with additional mint....Just delicious!

Saffron Arancini with Romesco Sauce

Here's another great appetizer to serve during Thanksgiving or any time you entertain.  I usually don't like to deep-fry foods, but Arancini is great for entertaining because you can make them well in advance, freeze them and fry just before your guests arrive.  They also hold up really well at room temperature and do not become soggy.  However, I doubt that they will last that long because your guest will gobble them up in no time at all--they are really addicting and delicious!

Arancini are usually stuffed with cheese, but I did not add any to mine.  If you want to add cheese, Daiya PepperJack would be a good option.  Romesco Sauce is a Spanish sauce made with almonds, toasted bread and sherry vinegar.  If you don't have time to make the sauce, you can serve these with a Chipotle Aioli, or Roasted Garlic Aioli, which are both really simple to make.  Just add adobo sauce, paprika, and lemon juice to your favorite non-dairy mayonnaise and you've got a great tasting dip for your arancini.

Saffron Risotto Balls:

1 1/4 cup arborio rice
1 yellow onion, diced small
2 cloves garlic, minced
1/2 cup dry white wine (I used Pinot Grigio)
1/4 tsp saffron threads, crumbled and bloomed in the wine
1/2 tsp pimenton, (smoked paprika)
2 tbsp extra virgin olive oil
5-6 cups low-sodium vegetable stock, heated
1-3 tsp kosher salt
1/4 tsp black pepper

Method:

• Crumble saffron threads and add to white wine.  Let sit for about 10 minutes to bloom.
• In a large saute pan, add olive oil and saute onions and garlic until soft.
• Add arborio rice and cook for about 2 minutes, stirring to coat the kernels.
• Deglaze with saffron-white wine and cook until wine is reduced.
• Add pimenton, 1-2 tsp kosher salt, and 1/4 tsp black pepper
• Ladle in two cups of hot vegetable stock and stir frequently until stock is absorbed.
• Add additional stock by the ladle until rice is completely cooked and all the liquid is absorbed.  Unlike when making risotto, you want the rice to be fully cooked (not al dente).
• Check for salt again and add if necessary.
• Remove rice from the pan and spread out onto a sheet tray and place in the fridge until cool, about 15 minutes.

Romesco Sauce:

2 red bell peppers, roasted, skins removed, seeded and sliced
1 small onion sliced
4 cloves garlic roughly chopped
1 can organic diced tomatoes
1/2 cup filtered water
1 slice toasted bread, crust removed
1/4 cup sliced raw almonds
1/4 cup extra virgin olive oil, plus 1 tbsp
2 tsp aged sherry vinegar
Kosher salt and black pepper to taste
Filtered water to thin if necessary

Method:

• In a medium size sauce pan, add 1 tbsp olive oil, roasted bell pepper, onion, garlic, diced tomatoes and water.  Bring to a boil and reduce to a simmer and cook for about 45 minutes until most liquid is absorbed and vegetables are soft.
• In a small frying pan, add 1/4 cup olive oil and raw almonds and cook for a couple of minutes until lightly golden brown.  Add almonds and olive oil to tomato mixture.
• Place ingredients into a food processor or blender, along with toasted bread, sherry vinegar and salt and pepper to taste.
• Blend until smooth, check seasonings and chill ready to use.

To Assemble:

1 cup unbleached flour
6 tsp Ener-g Egg Replacer
1/2 cup water
3 cups panko bread crumbs
Kosher salt and black pepper
1 liter canola oil

Method:

• Set up a breading station:  seasoned flour, egg replacer+water and panko bread crumbs.
• Season each with salt and pepper.
• Using a small ice cream scooper or a teaspoon, form risotto balls.
• Working with five at a time, roll in flour, then egg replacer, then panko and place on a sheet tray.  This recipe makes about 34 risotto balls.
• After you finish rolling all the balls, place in the freezer for about 15 minutes to firm up.
• Using a deep pot and a deep-fry thermometer, heat canola oil to 350 degrees and fry arancini five or six at a time until golden brown.
• Drain on paper towels and season with salt.
• Serve arancini hot with romesco sauce.

 

Gazpacho Trio Tasting

Well I finally broke down and made my husband watermelon gazpacho, along with two other flavors--a creamy almond and tangy tomatillo.  Nothing reminds me more of Spain, than gazpacho.  It's a perfect soup for a warm summer evening and it takes me back to Andalucia every time I make it.  This trio would be fun to serve in shot glasses as an appetizer before the main course, or they can be served accompanied by rustic country bread and of course a good Spanish wine.  If I were entertaining, I would serve this trio with saffron marinated olives, marcona almonds, assorted roasted vegetables with romesco sauce, and potato-olive empanadas with a fig-pear dipping sauce.  Sounds delicious doesn't it!  By the way, I'll be posting all of these recipes shorty in case you ever want to throw a Spanish party of your own!

What's great about making gazpacho is that all you need is a food processor or a blender.  Also these recipes are just guidelines for you to follow.  The watermelon that I purchased may be sweeter than yours, or the tomatillos that you purchase maybe really sour so you'll need to adjust the flavorings. 

Watermelon Gazpacho:

3-4 cups diced seedless watermelon
2 large ripe tomatoes, chopped, about 1 1/2 cups
1 1/2 cups diced English cucumber
1/2 cup diced red bell pepper
1/4 cup chopped red onion
1/4 cup fresh mint leaves
Juice of 1 lime or to taste
Kosher salt to taste
1/4 cup chopped pistachios 
Mint leaves for garnish

Method:

• Add all ingredients to a food processor and blend until smooth.  Chill for about 3 hours for flavors to combine.

Tangy Tomatillo Gazpacho:

1 pound tomatillos, husk removed, blanched for about 15 seconds, and chopped
2 cups diced English cucumber
1 Anaheim pepper, seeded and diced
1 avocado, peeled and diced
2 cups sourdough bread, crust removed, diced, soaked and drained
1 garlic clove, minced
1/2 tsp serrano pepper, seeded and minced (or more to taste)
1 tsp cumin powder
1 tbsp aged sherry vinegar
2-3 tbsp extra virgin olive oil, preferably Spanish
Kosher salt and black pepper to taste
Chopped chives and olive oil  for garnish

Method:

• Cover bread with filtered water for about 10 minutes to soften.  Drain and squeeze dry.
• Add all ingredients to a food processor or blender and blend until smooth.
• Strain and season with salt and pepper to taste.
• Chill for about 3 hours for flavors to combine.

Creamy Almond Gazpacho:

1 cup whole almonds, blanched for about 20 seconds, skins removed
2 1/2 cups sourdough bread, crust removed, diced, soaked and drained
1-2 garlic cloves, minced
1 1/2 cups filtered water
1-2 tbsp aged sherry vinegar
1/4 cup extra virgin olive oil, preferably Spanish
Kosher salt and black pepper to taste
1 red or black plum, pitted and diced small for garnish
Micro greens or chervil leaves for garnish

Method:

• Blanch almonds in boiling water for about 20 seconds, drain and remove skins.  Add to a food processor and blend until fine.
• While preparing almonds, soak bread for about 10 minutes until soft.  Drain and squeeze out excess moisture.
• Add all ingredients to the food processor and blend until smooth.
• Season with salt and pepper to taste and chill for about three hours before serving.

 

Fideua with Arugula, Avocado & Orange Salad

Fideua is very much like paella, except that it uses small vermicelli noodles instead of rice.  However, unlike paella which is cooked in a way to caramelize the rice on the bottom of the pan, Fideua is cooked so that noodles on top form a crunchy layer concealing a creamy interior.

For my Fideua, I did not add any vegetables, but feel free to add whatever grilled vegetables you like.  The sofrito was so flavorful, I felt that it didn't need anything else.  I served it with a light salad of arugula, avocado and orange segments, tossed with an aged sherry vinaigrette.  Delicious!

 

Sofrito:

8 large ripe Roma tomatoes, sliced, seeded and grated on a box grater (should yield about 3 cups puree)

2 large Spanish onions, diced small

1 red bell pepper, roasted, peeled, seeded and diced small

4 cloves garlic, minced

1 tsp pimenton (Spanish paprika)

1 tsp kosher salt

1/4 cup extra virgin olive oil

Method:

• Preheat broiler to 475 degrees and roast bell pepper until charred.  Cool, remove skin, seeds and dice.
• In a large saute pan, add olive oil, onions and sugar, and cook on medium-low heat until caramelized for 30-40 minutes, stirring frequently.
• Add remaining ingredients and cook for another 30 minutes until thick and liquid is absorbed.  Set aside.

Fideua Ingredients:

1 8 oz package of Fideo noodles, or vermicelli, broken into 1-2" pieces.
2 tsp pimenton
1/2 tsp cumin
1-2 tsp salt
3-4 cups vegetable stock
2 tbsp extra virgin olive oil
2 tbsp parsley, minced
Lemon wedges

Method:

• Heat paella pan or saute pan on medium heat, add olive oil and fideo.  Saute fideo, stirring frequently until noodles are golden brown, about five minutes.
• Immediately add sofrito and spices and stir to combine.
• Add vegetable stock, bring to a boil and reduce to a simmer and cook until liquid is absorbed and noodles are tender.
• Place fideua under a broiler for about five minutes to caramelize noodles on the top before serving.
• Garnish with parsley and lemon wedges and serve with the salad if desired.

 

Spring Vegetable Paella

Eating this tonight took me back to Spain.  My husband said the same thing when he sat down for dinner.  It's amazing how a simple dish can bring back so many great memories.  I remember exactly where I had my first authentic Paella--in a small outdoor cafe located in an alleyway in Sevilla, Spain.  And eating this tonight brought it all back--the earthy aromas of the saffron, the vibrant golden color of the rice and the caramelizing on the bottom of the pan, creating what is called the socarrat.  The only thing missing from this perfect meal was a chilled glass of Albarino!  

Ingredients:

1 1/4 cups arborio rice
1 cup onion, diced
1 cup red bell pepper, diced
4 garlic cloves, minced
1 cup tomato puree (canned or fresh)
1/2 tsp saffron threads
1 tsp pimenton (Spanish smoked paprika)
3-4 cups vegetable broth
1 cup baby artichoke hearts, cooked (fresh or frozen)
1/4 pound baby asparagus tips
1/2 cup peas (fresh or frozen)
Juice of 1 lemon
Lemon slices
2 tbsp parsley, minced
1-1 1/2 tsp salt
1/2 tsp black pepper
1-2 tbsp extra virgin olive oil
Note:  My paella pan is 10" and is perfect for 2-4 people depending on how hungry everyone is.  Allow 1/2 uncooked rice per person.  I used 1 1/4 cups and it was perfect for the size of my pan.  I purchased my Paella Pan at The Spanish Table (I love this store!) in Berkeley.

Method: 

• Bring three cups vegetable broth to a simmer and add 1/2 tsp crumbled saffron threads.  Remove from heat and let steep while you prep the other ingredients.

• Dice onion, bell pepper and garlic and set aside.
• Cut asparagus tips to desired length and steam for about 2 minutes until slightly cooked, but still have texture.
• Heat the paella pan on medium-low heat, add 1 tbsp olive oil, add onion and bell pepper and cook until soft.  Add garlic and cook for 2-3 minutes more.
• Add 1/2 tbsp olive oil to the pan and stir in rice, mixing well with the peppers and onions.
• Add the pimenton and tomato puree and stir again.
• Slowly pour in broth until it reaches 1/4"-1/8" from the top of the pan and mix ingredients well.  Reserve any left over broth.  
• Bring rice to a boil and reduce to a low simmer and cook until almost all liquid is absorbed, about 20-25 minutes  Taste a piece of rice--it should be soft on the outside, but retain a slight bite in the center.  You may need to add more liquid if it looks too dry.  About 2-3 minutes before the rice is finished cooking, add asparagus, artichokes and peas and then turn off heat and let the paella sit for 10 minutes for all the liquid to absorb.
• Finish with a squeeze of fresh lemon juice and garnish with parsley.
• And don't forget the wine!  Enjoy!

Catalan Swiss Chard with Crusty Tomato Bread

I can't believe that it's been almost 12 years since my husband and I traveled through Spain.  Back in May of 1999, we rented a car and spent three weeks traveling the entire country.  I fell in love with their cuisine and the ingredients they use in their everyday cooking: aged sherry vinegar, olives, olive oil, oranges, pimenton, roasted marcona almonds, saffron, sweet piquillo peppers, and tomatoes...just to name a few.

So when my step-son, who lives in Portland with his family (thanks guys!), went to a Farmer's Market this morning and sent me this beautiful picture of Rainbow Swiss Chard, I knew exactly what I would be making for dinner tonight.  The weather today reminded me of a beautiful day in the south of Spain, bright blue sky with temperatures in the mid-70s, with a slight ocean breeze.  And on a day like today, using just fresh, simple ingredients to create a delicious meal...I mean, what more could you ask for!

 

You can use any leafy green or a mixture of greens for this dish.  Just make sure that you use at least one bunch per person because the greens reduce down to almost nothing...and you want to make sure that you have enough greens to top each piece of crusty bread!  

Ingredients:

1 large Italian Sweet Batard, sliced on a bias 1/4" thick pieces
3-4 large juicy Roma tomatoes, grated on box grater
2 cloves garlic minced
1/4 cup chopped marcona almonds or regular salted roasted almonds
1/4 cup dried currants or raisins
2-3 bunches of rainbow or green Swiss chard, tough stems removed, rinsed really well and chopped into bite size pieces
1/2 cup fruity Spanish extra virgin olive oil (the good stuff!)
1 tbsp or a splash of good aged sherry vinegar
Course sea salt and freshly ground pepper to taste

Method:

• Preheat oven to 350 degrees.  Brush bread with olive oil and sprinkle with salt and pepper on both sides.
• Toast bread on a sheet pan for 5-10 minutes and then turn over and place in the oven for another 5 minutes or so until lightly browned around the edges and crunchy.  Remove bread from the oven and while hot, rub each piece of bread with fresh garlic and set aside.
• While bread is cooking, wash and grate tomatoes and place in a bowl.  Drizzle with olive oil and sprinkle with sea salt and set aside.
• Remove the large stems from the Swiss chard, chop into bite size pieces and rinse and drain really well.
• Heat 1 tbsp of olive oil in a large frying pan on medium heat and add minced garlic and currants.  Immediately add Swiss chard and cook until slightly wilted.
• Add a splash of sherry vinegar, salt and pepper, stir until combined and remove from heat.
• Just before serving, drizzle greens with olive oil and top with chopped almonds.  Enjoy!