Espana: Exploring the Flavors of Spain
James Campbell Caruso
Format: PDF / Kindle (mobi) / ePub
Capture layers of flavors and hidden nuances using classic Spanish ingredients.
Including the chef’s guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices.
James Campbell Caruso is the chef and owner of La Boca restaurant in Santa Fe. He is the author of El Farol: Tapas and Spanish Cuisine and owner of La Boca, which has been acclaimed by the New York Times, Food Network, Travel and Leisure, and Esquire. He lives in Santa Fe.
Douglas Merriam is a food and travel photographer who splits his time between Santa Fe and Maine.
float, about 1 minute. To make the blue cheese cream: Heat butter in a large sauté pan over medium-high heat. Remove gnocchi from water with a slotted spoon and transfer to the sauté pan; brown the gnocchi for about 2 minutes. Add the cream and reduce for 4 minutes. Add the cheese and remove from heat. Transfer to a large platter, top with the sautéed mushrooms, and share with friends. Salmorejo Thick Tomato Bread Puree >A simple dish packed with flavor, this thick puree is somewhere
with a mortar and pestle and add the spice blend, a little salt, a splash of lemon juice, and 2 splashes of olive oil. Makes about 2 tablespoons 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon saffron threads 1 teaspoon ground coriander 1 teaspoon ground cinnamon 1 teaspoon ground smoked paprika 1 teaspoon finely grated lemon peel In a small resealable glass or plastic container, combine all of the ingredients. Pan de Yogur Yogurt Flatbread Serves 4 1 cup
on medium-high heat for 10 minutes, until it reaches 300 to 350 degrees. Dip the shrimp 3 at a time into the egg whites and then into the flour. Place directly into the hot oil, being careful not to splash. Deep-fry for about 1 minute. Remove from the oil with a slotted spoon and place on a plate lined with paper towels. Sprinkle with sea salt and serve while hot. Bonito Crudo Tuna Carpaccio A bit more of a modern-style raw tuna tapa, this is great when paired with a fino sherry.
one that is well defined. To know the traditions and to love them and hold them sacred gives tremendous strength and foundation, and only then can you face the rest of the world with fearlessness. The biggest fear for someone holding to traditional culture in the modern age is that they will go too far, be left out on a limb, become lost and unable to find their way back. When the tradition is strong, there is no doubt that it will stay intact no matter how far you go. Spaniards were able to
into dishes when a little hot spice is in order. Nora—a dried round red pepper that has deep flavors of the tobacco and bitter dried fruit. Often found in ground powder form. Pimenton Handmade smoked paprika is a versatile spice in Spanish cooking. It adds a unique robust and rustic flavor to soups, stews, grilled seafood, and rice dishes. Several varieties of small red peppers are smoke-dried in large drying houses for about two weeks. The chiles are exposed to large amounts of oak smoke