Sherried Mushroom Empanadas

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This recipe came from one of my old Gourmet magazines as part of a tapas buffet.  I couldn't wait for a party to try them so I served them last night as a light meal with a salad on the side.  Deliciosas!

Given the fact that puff pastry is substituted for the regular masa used in empanadas the final result, when sliced, is more like a streussel than anything else. 


The two empanadas, sliced as instructed, serve 8 to 10 as part of a tapas buffet.  I would say they serve 6 to 8 as part of a lunch or light dinner, depending what you serve them with.  Although the recipe does not say, check for salt and pepper.




Ingredients

2 medium onions, chopped fine

3/4 stick (6 tablespoons) unsalted butter

1 1/2 pounds mushrooms, chopped fine

2 small red bell peppers, chopped fine

a 6-ounce piece serrano ham* or prosciutto, trimmed and chopped fine

1/3 cup Sherry

1/2 cup packed fresh parsley leaves, washed, spun dry, and minced

3 tablespoons fine dry bread crumbs

a 17 1/4-ounce package frozen puff pastry sheets (2 pastry sheets), thawed

an egg wash made by beating 1 large egg with 1 teaspoon water

Directions

In a 12-inch heavy skillet cook onions in butter over moderately low heat, stirring occasionally, until softened.

Stir in mushrooms and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown.

Add ham and Sherry and cook, stirring, until liquid is evaporated
.

In a bowl stir together mushroom mixture, parsley, bread crumbs, and salt and pepper to taste and cool, uncovered.

Preheat oven to 400°F
.

On a lightly floured surface roll out 1 pastry sheet into a 14- by 10-inch rectangle. Halve rectangle lengthwise with a long sharp knife and spread about half of mushroom filling on 1 half, leaving a 1-inch border all around. Brush edges of mushroom-topped pastry with some egg wash and put remaining pastry half on top of filling. Crimp edges of dough together with fork tines and cut several slits in empanada with a small sharp knife.

 Carefully transfer empanada with 2 spatulas to a large baking sheet, leaving room for second empanada, and brush with some remaining egg wash. Make another empanada in same manner with remaining pastry sheet, filling, and egg wash.

Put empanadas in middle of oven and reduce temperature to 375°F. Bake empanadas until golden, about 35 minutes.

Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat empanadas, uncovered, on a baking sheet in a preheated 375°F. oven until hot, about 6 minutes. With a serrated knife cut empanadas into 3/4-inch slices.

Tapas - Stuffed Mushrooms

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You must have thought that I had forgotten the tapas recipes I promised at the beginning of the year.  Well, I didn't.  It's just that with the extreme weather we had this winter and the extreme heat we had this summer things just had to go in another direction.  But here we are, it's Fall, the store shelves are full of mushrooms and it's definitely time for another forgotten hors d'oeuvre, or tapas, that we used to serve all the time but has long been forgotten.

There is another recipe for stuffed mushrooms in my country blog which you might also want to check out.

 The stuffing in step 1 can be made up to a day ahead and stored in an airtight container in the refrigerator.



Makes 4 dozen


Ingredients


3 ounces day-old white bread (about 3 slices), crusts removed

2 scallions, white and light-green parts only, roughly chopped

1 red bell pepper, seeded and roughly chopped

3 ounces fresh goat cheese

1/4 cup finely chopped fresh cilantro leaves

1 ounce dry Monterey Jack or Parmesan, grated on small holes of box grater

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

48 button mushrooms (about 1 1/2 pounds), stems removed and caps cleaned

Directions

Pulse the bread in the bowl of a food processor until finely chopped. Transfer to a bowl. Place the scallions, bell pepper, and goat cheese in the bowl of a food processor, and pulse until finely chopped and well combined. Transfer mixture to the bowl with the bread crumbs, and stir. Stir in the cilantro, half the grated Monterey Jack, salt, and pepper.

Heat oven to 350 degrees; position rack in the center of oven. Place mushroom caps, cups facing upward, on a large cookie sheet. Spoon a heaping teaspoon of stuffing mixture into each cap. Bake until mushrooms are tender and filling is hot, 15 to 20 minutes. Remove mushrooms, turn oven to broil, and position rack about 4 inches from broiler. Sprinkle mushrooms with remaining grated cheese, and broil until cheese is golden, about 1 minute. Serve immediately.

Tapas!...Pan Con Tomate

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There is no better way to enjoy the onslaught of tomatoes we are getting than this simple recipe.  Pan Con Tomate is really not a recipe for bread but a great way of enjoying a real tomato.  It is typical of Valencia and Cataluna and the Balearic Islands of Spain.

One caveat...make sure you have great tomatoes, as in fresh, red and juicy; as well as top of the line olive oil, preferrably Spanish.  With a recipe like this, it's all about the ingredients!

Printable Recipe

Ingredients

Tomatoes

Crusty bread

Garlic

Extra Virgin Olive Oil

Sea salt

Serrano ham (optional)

Here is what you do: 

Take a slice of crusty bread  and toast or better yet,  grill it.  When the bread is toasted slightly, rub a piece of garlic over it on both sides.  Then slice a tomato in half and rub it over the bread until you get all the pulp in to the bread.  Discard the skin.  Drizzle with olive oil and perhaps a small pinch of sea salt.*  Presto! you now have in your hands one of the most delicious ways to enjoy a tomato!

*If you are also using serrano ham, omit the sea salt and add the slice and drizzle again.  Frankly, I enjoy mine without it!

Photo Credit Google/Las Recetas de Mama

Tapas... Fried Garbanzos

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At the beginning of the year I promised to post some tapas recipes and somehow I got sidetracked when it got cold and we all switched to comfort food.  Well here is one that was on the pike that never got published.  Fried garbanzos or chickpeas are very easy to make and come in handy when you have unexpected guests for cocktails or as part of a tapas buffet.  Place some toothpicks on the side so everyone can help themselves.

Nowadays you can find Pimenton de la Vera in most grocery stores.  I have even seen it at Marshall's!

Ingredients

Olive oil, for frying

1 15-ounce can garbanzos or chickpeas, drained and rinsed

Coarse salt

1/4 to 1/2 teaspoon Pimenton (Spanish wood-smoked paprika)

Directions

Rinse and dry chickpeas thoroughly with paper towels. Set an iron skillet to medium high and add enough olive oil to reach a depth of 1/2 inch.

Slowly add chickpeas to oil, being careful as they may splatter. Fry chickpeas, stirring frequently, until golden brown, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain. Season with salt and pimenton, if desired. Let cool completely, and store in an airtight container.

Tapas Desserts...Crema Catalana (Catalan Cream)

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If you like Creme Brulee, you will LOVE Crema Catalana.  Crema catalana (Catalan 'Catalan cream') or crema de Sant Josep, is the Catalan version of crème brûlée. It is usually served on Saint Joseph's Day March 19. The custard is flavoured with lemon or orange zest, and cinnamon.

Catalans claim that their crema catalana is the predecessor of France's crème brûlée, though many regions lay claim to the origin of the dessert. The chief difference between the two is that crema catalana is not baked in a bain-marie as crème brûlée is.

I frankly prefer it over creme brulee but I think you owe it to yourself to try it before you make such an important decision.  If you have a tapas party, this is the dessert to have at the end of the table.

For 4 servings in casuelas
or 8 servings in ramekins


Material

- 4 small, shallow heat-proof dishes, preferably cazuelas

Ingredients

- 4 cups whole milk

- 1 cinnamon stick

- Rind of 1/2 lemon

- Rind of 1/2 orange

- 1 vanilla bean or 1 teaspoon vanilla extract

- 8 medium egg yolks

- 2 cups sugar

- 2 tbsp. cornstarch

- 1/2 cup (3 oz) brown sugar to caramelize


Directions

In a saucepan, gently heat 250 ml (1 cup) milk; infuse the vanilla bean and cinnamon stick.

In a bowl, whisk the egg yolks with the sugar; blend in the cornstarch dissolved in 750 ml (3 cups) cold milk, and the zests.

Pour into the hot milk. Heat gently, stirring briskly.

When the mixture thickens, immediately remove the pan from the heat; remove the cinnamon stick and vanilla bean.

Pour the cream into individual ramekins and let cool.

Just before serving, caramelize with a torch or under the broiler (see chef's notes).

Notes: 

Catalan cream is served cold. To caramelize the cream, ideally use a torch. If you want to caramelize the cream under the broiler, put the ramekins into a shallow pan containing ice cubes so that the custard doesn't heat up. Afterwards, stick it back in the refrigerator so it will remain cold until you serve it.  I usually caramelize it in the afternoon, and stick it back in the fridge until dinner time.  This will ensure a hard caramel crust on the top and a very cold cream underneath.

Tapas...Garbanzo Beans With Chorizo on a Crusty Baguette

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This is the fourth post on the tapas buffet and probably my favorite.  I Could have this for lunch on any winter afternoon.  It is a collaboration of my mother and me,  perfected this past Christmas during her stay with us.

Chick peas are the only beans I buy already cooked and canned.  I always have some in the pantry for salads, soups and tapas.  In half an hour you can be eating something that most people will think took you hours to cook.  If you want to eat them like the Spaniards do, place a spoonful on a piece of bread and enjoy!

Serves 2 for lunch or 4 for tapas

Ingredients

3 TB olive oil (preferrably Spanish)
2 cloves mashed garlic
1/2 cup diced onion
1/2 cup diced green peppers
2 small chorizos sliced and quartered
1/2 Cup Pomi chopped tomatoes
1 15 oz can Goya garbanzo beans (chickpeas)
1/4 cup Sherry wine
1/4 tsp Pimenton de la Vera (Spanish Paprika)
Salt & Pepper to taste
Crusty Baguette

Sautee the mashed garllic in the olive oil.  Remove from the pan and discard.  Add the onions and peppers, cook until translucent.  Add the chorizo and cook for a couple of minutes. Add  the Sherry and reduce.  Add the Pomi tomatoes, and about 3/4 cup of water.  Stir.  Add the garbanzo beans, the pimenton, salt and pepper to taste and cook for about 20 minutes.  You will see that the sauce thickens and reduces by about half.  At this point you can add a couple of TB sherry and cook another 5 minutes.

If you are having for lunch serve with a crusty baguette.  If you are serving for tapas, have a basket with slices of baguette next to it so guests can top with the garbanzos.

I just had it with a cold beer for lunch but a Rioja or Ribera del Duero is what you should serve it with.

Green Olives Filled with Piquillo Pepper and Anchovy

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From one of the best Spanish chefs to hit American shores, Jose Andres, comes this delightful tapas recipes.  Don't turn up your nose at anchovies, just buy the best and try this in combination with the rest of the tapas buffet.

Ingredients

8 extra-large green olives, unpitted

4 oil-packed anchovy fillets

2 piquillo peppers

1 garlic clove, unpeeled

3 tablespoons Spanish extra-virgin olive oil

Grated zest of 1/2 orange

1 tablespoon sherry vinegar

Sea salt to taste


Method

1. Using the flat side of a knife, press each olive until the pit pops out, being careful not to split the olive in half. Cut the anchovy fillets lengthwise to create 8 long slices, and cut the piquillo peppers into eight 1/2-inch-wide strips.

2. Place 1 anchovy slice and 1 pepper strip in each olive. You can be generous with the filling, allowing the anchovy and pepper to spill out of the olive.

3. Split open the garlic clove by placing it on a chopping board and pressing down hard with the base of your hand or with the flat side of a knife. In a small bowl, mix the garlic, olive oil, orange zest, and vinegar.

4. Place the stuffed olives in the dressing and allow them to marinate for 30 minutes. Then sprinkle with a little sea salt and arrange them on a plate, with toothpicks for serving

Piquillo peppers are similar to pimientos.  The can be bought in any supermarket where they sell Spanish goods or thru La Tienda online.

Recipe by Jose Andres, Tapas A Taste of Spain in America
Image Dorothy Kindersley

Tortilla Espanola con Chorizo - Spanish Omelette With Chorizos

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This potato omelette is the all time tapas classic, and I doubt there is any tapas bar in Spain that does not serve it.  Although its ingredients are about as basic as can be - eggs and potatoes - it is a tapa that everyone falls in love with and no one ever tires of.  Not only can it be made in advance, it tastes better and can be cut more easily when left awhile at room temperature.

In this recipe, diced chorizo contributes a spicy note to this classic tortilla.

Serves 6 - 8

Ingredients

1/2 cup extra-virgin olive oil, plus more for skillet if needed

1 1/4 pounds Yukon Gold potatoes (about 3 large), peeled and cut into 3/4-inch cubes

1 medium onion, diced (1/4 cup)

Coarse salt and freshly ground pepper

6 ounces dried chorizo, cut into 1/4-inch dice

6 large eggs, beaten

Directions

Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.

Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.

Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.

Tapas!...Serrano Ham Croquettes With Manchego Cheese

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 I am going to start the year with a series of tapa recipes.They are not only great on their own but can also be served as part of the menu for a tapas party.  They are an inexpensive, filling and fun way to entertain, particularly in the present economic times.

Unlike hors'oeuvre, tapas are substantial, being in essence small dishes combined to make a full meal. So... just because we are not making as much money this year, don't think for a minute that we are going to stop entertaining.  We are just going to readjust our thinking and our wallets and think of new and creative ways to have fun and eat well!

These Serrano and Manchego croquettes are served at a restaurant called Sra. Martinez in the Design District in Miami. I had a delightful lunch there last Spring, after visiting the local Farmer's Market with a friend. The chef and owner is Michelle Bernstein, formerly of Azul at the Mandarin Oriental. I thought I had died and gone to heaven!.  Since then, I've been searching high and low for a recipe and I think I've found it.  Make sure you serve them with a fig marmelade on the side.

For my chicken and turkey croquettes click here.

Stay tuned for more tapas recipes, although I am going to stagger them around so we don't get bored!

Serves 8 as a tapa
Makes about 16

Ingredients

2 tablespoons unsalted butter

2 tablespoons olive oil

1/4 cup finely chopped onion

Coarse salt and freshly ground pepper

7 tablespoons all-purpose flour, plus more for shaping

1 3/4 cup whole milk

6 tablespoons finely chopped serrano ham

1/3 cup grated plus 1/4 cup Manchego cheese, (about 1 3/4 ounces)

3 large eggs

1 1/2 cups fresh breadcrumbs

Vegetable oil, for frying

Fresh flat-leaf parsley sprigs, for garnish

Fig Marmelade


Directions

In a food processor process first the cheese into fine crumbs.  Clean the bowl then process the ham until finely minced.  Set both aside until needed.

Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days. Croquettes must be very cold before you go to the next step.  I usually make them one day and bread them the next.

Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.

Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs. Accompany with fig marmelade.