Tapas: Toasted Crusty Bread

Toasted Crusty Bread
This basic recipe can be served with a variety of toppings on hand or made ahead (see
recipes on following page). Have the toppings prepped ahead of time to make serving easy.
Serves 10-12
Ingredients
2 baguettes cut on extreme diagonal, to create bigger surface area for toppings or use
a Batard. Slice 3/4 inch wide pieces.
2 garlic cloves, peeled and cut in half
Directions
Before serving heat oven to 350 degrees
Brush oil on both sides of bread slices, rub each piece with cut garlic clove and place on
baking sheet. Bake for 2 -4 minutes until crispy.
Place toasts on platter and top with your favorite toppings.

Roast Tomatoes and Serrano Ham Toast topping
Ingredients

8 plum tomatoes

½ tsp sea salt

1 1/2 tsp fresh chopped oregano

4-6 ounces thinly sliced Serrano ham

Directions

1) Heat oven broiler
2) Slice tomatoes in half lengthwise. Put cut side down on an oiled baking sheet.
3) Broil for 4 minutes or until the tomato skin is blistered.
4) Remove pan. When tomatoes are cool enough to handle, peel the skin off and roughly chop and mash them.
5) Toss the tomatoes with fresh oregano. Place spoonful of tomato and a slice of ham on each bread slice.

Tapas: Spanish Tortilla

Ingredients

• 6 medium potatoes, diced
• 2 small onions, coarsely chopped
• 1/2 teaspoon salt, plus 1/2 teaspoon
• 2 tablespoons sunflower oil, plus 2 tablespoons
• 7 eggs
• 1/4 cup milk
• Serving suggestion: tomato salad drizzled with olive oil

 

Directions

In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.

Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.

Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.
Clean the frying pan and return to stove.

Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.

When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.

***  One change...because I lack the talent.  I didn't flip the tortilla, instead I put it in the oven on broil to brown the top.

Tapas: Chicken Emanada w/Chorizo, Raisins and Olives

(Epicurious)

Yield: Makes 12 servings (as part of tapas buffet)
Active Time: 1 hr
Total Time: 3 hr (includes cooling)

Ingredients

3 whole chicken legs, including thighs (2 to 2 1/4 pounds total)
1 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 large garlic cloves, minced
2 Turkish bay leaves or 1 California
1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
1/2 teaspoon Spanish smoked paprika (not hot)
1/4 cup chopped pitted green olives
1/4 cup golden raisins
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 pound frozen pizza dough, thawed (I used Trader Joe's pre-made pizza dough)

Directions

Make filling:

Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.

Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.

Form and bake empanada:

Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.

Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.

Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.

Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.

Cut empanada into squares and serve warm or at room temperature.

Cooks' notes:
• Filling can be made 2 days ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before using.
• Empanada can be made 4 hours ahead and kept, uncovered, at room temperature. If desired, reheat in a preheated 375°F oven 15 minutes.

Tapas: Steamed Clams in Garlic Saffron Broth

(Martha Stewart)
Ingredients
Serves 8
• Large pinch of saffron • 2 teaspoons extra-virgin olive oil • 4 cloves garlic, minced • 2 large shallots, finely chopped • 1/2 cup dry white wine • 3 dozen littleneck clams • 1 tomato, seeded and cut into 1/4-inch dice • 3 tablespoons chopped fresh flat-leaf parsley • Pinch of freshly ground pepper
Directions 1. Crumble saffron into 1 cup of boiling water. Set aside to steep. 2. Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

Tapas: Cheese and Quince Plate

Not much of a recipe here girls:)
Cut quince paste into cubes and roll in crushed Spanish Valencian Almonds
Slide on toothpick with Spanish cheese of your choice (I used manchego and drunken goat)