The Cuisines of Spain: Exploring Regional Home Cooking
Format: PDF / Kindle (mobi) / ePub
From the array of its traditional tapas to the daring preparations of its new generation of chefs, Spain has captivated the world with its gastronomic riches. In The Cuisines of Spain, Teresa Barrenechea showcases her heritage through more than 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the piquant mojos of the Canary Islands, the hearty stews and braised meats of the interior–all of the classics are here in definitive form, as are many lesser-known but equally important and intriguing regional dishes.
Barrenechea weaves a captivating narrative of Spain’s diverse peoples, landscapes, and ingredients, revealing how the forces of geography, culture, and politics gave rise to the food traditions that we honor today. More than 100 photographs from Barcelona-based photojournalist Jeffrey Koehler take readers to the fields, markets, wharves, and kitchens of the provinces, and the renowned work of Christopher Hirsheimer puts Barrenechea’s recipes on brilliant display.
A celebration of home cooks past and present, The Cuisines of Spain is an enduring and intimate portrait of a great folk food tradition from one of the country’s most talented culinary ambassadors.
On a floured work surface, using your palms, roll the dough back and forth until it forms a log about 30 inches long and 2½ inches in diameter. Place it on the prepared baking sheet and bring the ends together to form a circle with a hole in the center 4 to 5 inches in diameter, forming a “crown.” Alternatively, divide the dough in half and form 2 logs each 15 inches long and 2½ inches in diameter. Form the logs into 2 crowns on the baking sheet. Fill an ovenproof bowl with water and place it at
about 2 inches in diameter and about � inch thick and arrange them on the prepared baking sheets. Place the baking sheets on the oven racks and bake for 45 minutes, switching the baking sheets between the racks and rotating them 180 degrees after about 25 minutes to ensure even baking. The rounds will set up but should not color at all. Transfer to wire racks and let cool on the pans. Dust the cooled cookies with confectioners’ sugar. Wrap them individually in 6 by 8-inch sheets of white silk
stock because it enhances every dish to which I add it. The romano beans, flat green beans sometimes called Italian beans, add a delicious flavor, and if you don’t mind eating vegetables cooked quite soft, retrieve the beans from the finished stock and serve them cold with a little Mayonnaise. Makes about 7 cups 2 pounds romano (flat) beans or regular green beans, ends trimmed 3 leeks, green tops only, coarsely chopped 2 yellow onions, peeled and halved 2 carrots, coarsely chopped 1 bunch
time-consuming, gives you additional control over the level of saltiness. Buy a whole cod or just half. Ask your fishmonger to fillet it for you (this way you can avoid the nuisance of the central bone, which makes cutting the fillets more difficult) and to keep the skin intact. (Incidentally, the popular Spanish saying cortar el bacalao—“to cut the cod”—means to be in command or to be the boss.) Select a baking pan or dish large enough to hold the fillet, or the fillets side by side, and cover
flourished in Spain: their wise men, including doctors, mathematicians, architects, scientists, and philosophers, greatly enriched the contemporary society. For centuries, Christians, Jews, and Muslims lived together harmoniously on the Iberian Peninsula, which should serve as an example for the tolerance and compatible coexistence needed today. However, that harmony would end with the expulsion of the Jews in 1492, and the establishment of the Inquisition soon after, an atrocious period forever