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Next Up: Pasta con le Sarde

January 12, 2015

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Tapas feast: tortilla, glazed chorizo, manchego cheese, cured meats & honey, stuffed peppers, rolled anchovies recipes

Ingredients: * For the tortilla * 250 g baby new potatoes * 1 small red onion * 1 teaspoon fennel seeds * 2 cloves garlic * ½ small bunch fresh rosemary * 8 free-range eggs * 1 large handful prewashed rocket , to serve * For the chorizo * 250 g semi-cured whole iberico chorizo * 2 cloves garlic * 4 tablespoons red wine vinegar * 1 tablespoon runny honey * For the peppers * 50 g Manchego cheese * 1 loaf ciabatta * 50 g blanched almonds * 1 small bunch fresh thyme * red wine vinegar * 450 g jarred whole peppers * For the Manchego * 100 g Manchego cheese * 100 g quality Spanish cured meats, such as pata negra * runny honey , for drizzling * instant or quality ground coffee * 1 handful black olives * 2 sprigs of fresh thyme or oregano , optional * For the anchovies * 50 g chilled marinated or dressed anchovies * a few sprigs of fresh flat-leaf parsley * 1 lemon * 150 g cherry tomatoes * smoked paprika , for dusting * For t...

No Bake Cheesecake with Agar-Agar

I promised to find the cheesecake recipe for a cooking workshop I participated in. Easy right? Not. The workshop only lasts 4 hours. I thought, we can just do a no bake recipe and it'll have enough time to chill if we put it in the freezer. I settled on a Martha Stewart recipe, and decided to test it with actual fresh cheese, instead of cream cheese. It was a disaster. One of the cheeses had started to have a little bit of funky flavor, and it ruined the whole cheesecake. So I tried it again, with regular cream cheese. Even after 24 hours it was soupy. So I called on my pastry chef friend for help. The answer- Use Gelatin! Unfortunately gelatin takes at least twice as much time to jell as the workshop actually lasts, and half the people in the group are either vegetarian or muslim. So I was left with the choice of trying agar-agar, or eating warm cheesecake in the middle of summer. I'd never used agar-agar...

Fabulous white sangria!

I’m in a wine dinner group that meets monthly. The host picks the theme and makes the main course and each guest couple signs up for a different course, along the same theme. Sometimes it’s based on one kind of wine, but usually it’s geographic. Everyone in the group loves to cook and does it well so we have some stellar dinners. Recently it was our turn to host, and I picked Spain as our wine region. Once again, every single course was exceptional. In fact, over the next few weeks, I’m going to share several of the recipes we enjoyed. Our first course appetizer was served with white sangria made by Commercial Appeal Food Editor, Jennifer Biggs. It was, with no competition, the best white sangria I’ve ever had (and with my age and travels, I’ve had a few). And it looked absolutely beautiful in the clear glass pitcher, with berries on the bottom, citrus slices and fresh mint. The secret ingredient was one we all had a little trouble identifying: fresh tarragon...

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Next Up: Pasta con le Sarde

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