The Food of Spain
Format: PDF / Kindle (mobi) / ePub
One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.
a wide casserole or pan that will hold all the chicken thighs in one layer. Heat 3 tablespoons of the oil in the casserole or pan over medium heat. Add the chicken thighs, and turn them, to brown them lightly all over, adding a little salt and pepper. Take them out, lower the heat, and put in the onion. Sauté gently over low heat until slightly golden. Return the chicken pieces to the pot, add the chicken stock, wine, bay leaves, and cinnamon, and simmer gently, covered, over low heat for 25
without it. When I suggested to a man associated with the tourist office in Galicia that the tarta was a Jewish Passover cake, I was dragged to a television studio to tell it to all. The hosts thought the idea made sense. The Galician city of Coruña is on the Jewish tourist route, because of its synagogue and old Jewish quarter. Jews from Andalusia, who fled from the Berber Almohads’ attempts to convert them in the twelfth and thirteenth centuries, came to Galicia, where they planted grapevines
(measuring 13¾ × 8¾ inches) 1 egg yolk, beaten with 1 teaspoon water, for egg wash Confectioners’ sugar for dusting (optional) For the custard, with an electric mixer, beat the sugar with the 5 egg yolks in a large bowl to a smooth, very pale cream. Beat in the flour until thoroughly mixed. Bring the milk to a boil in a heavy-bottomed saucepan. Very gradually pour into the egg mixture, beating constantly until well blended. Pour this back into the pan and stir constantly over low heat
country-style bread ½ large ripe tomato Mild extra virgin olive oil Salt Toast the bread lightly. Rub one side of each toast with the cut side of the tomato so that the bread is well imbibed with the juices. Drizzle a little olive oil on top and sprinkle with a little salt. VARIATIONS • Pan con tomate can serve as the base for slices of cured ham or sausage, Pyrenean cheese, or preserved anchovies or sardines. • A Majorcan version, called pamboli amb tomàtiga, is topped
and cook over medium heat, stirring often, until the tomato is reduced to a jammy sauce. Add the potatoes, wine, and enough stock to cover the potatoes, then add salt to taste, the saffron, and the sugar and simmer, covered, over low heat for about 20 minutes, until the potatoes are just tender. Meanwhile, for the picada, fry the almonds and garlic clove in the oil in a small skillet until both are lightly brown; drain on paper towels. The usual way is to crush and grind these to a paste in a