Recipes From Made in Spain by Jose Andres
Transcript of Recipes From Made in Spain by Jose Andres
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Copyright 2008 by Jos Andrs
Food photography 2008 by Thomas Schauer
All rights reserved.
Published in the United States by Clarkson
Potter/Publishers, an imprint of the Crown
Publishing Group, a division of Random House,
Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
Clarkson Potter is a trademark and Potterwith colophon is a registered trademark of
Random House, Inc.
Library of Congress Cataloging-in-Publication Data
Andrs, Jos.
Made in Spain : Spanish dishes for the
American kitchen / Jos Andrs.1st ed.
p. cm.
1. Cookery, Spanish. I. Title.
TX723.5.S7A6175 2008
641.5946dc22 2008027709
ISBN 9780307382634
Printed in the United States of America
Art Direction / Design
by Tasty Concepts / Roberto Sablayrolles
Spain photography by Pablo de Loy.
Additional Spain photography courtesy of
Tourist Office of Spain and Javier Canovas.
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First Edition
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contents
Contenidos
Introduction 9Salads 15Andaluca 16
Soups 39Madrid 41
Snacks 55Pas Vasco 56
Vegetables 83Navarra 84
Cheese and Eggs 99Cantabria 101Extremadura 117
Rice 119Valencia 120
Fish 131Murcia 133
Seafood 153Galicia 154
Pork 173Catalua 174Castilla y Len 187
Other Meats 189Aragn 190
Sweets 203Asturias 205Castilla La Mancha 220
Drinks 223La Rioja 225
Baleares 238Sauces 241Canarias 243
Acknowledgments 252Resources 253Index 254
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I have read a great dealabout the Galicianrestaurant El Manjarover the years, but Inever got the chance toeat there until recently. Iwas amazed at how theymake their tortilla with afew simple ingredients:eggs, potatoes, olive oil,and salt. It might look
easy to cook an omelet,but it takes a lot ofpractice to cook omeletsas well as they do at ElManjar. This recipe isinspired by theirsandits well worth the effortto master.
Heat 3 cups of the olive oil in a
medium pot over medium-low heatuntil it measures 250F on a candy
thermometer. Fry the potatoes until
golden brown, about 20 minutes.
With a slotted spoon, transfer the
potatoes to paper towels to drain.
Using an electric mixer, beat the
eggs in a large bowl with the salt.
You want them to incorporate a lot
of air so they fluff up. Add the cooked
potatoes to the beaten eggs and let
sit for 1 minute.
Heat the remaining 2 tablespoons
olive oil in a 12-inch saut pan over
high heat. Once the oil begins to
smoke slightly, remove the pan from
the heat and pour in the egg-potato
mixture. Return the saut pan to the
stovetop and reduce the heat to low.
The tortilla will puff up like a souffl.
Once it begins to set and the edges
turn golden brown, flip the tortilla.
Place a plate over the pan and invert
the pan and plate together so thetortilla ends up on the plate, un-
cooked side down. Slide the tortilla
back into the pan, uncooked side
down.
Make a small hole in the center of the
tortilla to allow the egg in the center
to cook. Once the tortilla sets, flip
the tortilla back over and allow the
center hole to close. Transfer the tor-
tilla to a platter, cut into wedges, and
serve.
Tortilla de patatas
Potato omelet
SERVES 4
3 CUPS PLUS2 TABLESPOONS SPANISHEXTRA-VIRGIN OLIVE OIL
12POUND RUSSETPOTATOES, PEELED,
QUARTERED, ANDTHINLY SLICED
6 LARGE EGGS
1 TEASPOON SEA SALT
m
adeinspain
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Chocolate a la taza
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Europe needs to thankSpain for chocolate,since it was Spanishexplorers who broughtthe magical food backfrom the New World,and it was a Spanish
kingCharles Vwhopopularized it. So try ourversion of hot chocolateand become a king orqueen for a day.
ServeS 4
412CuPS Whole milk
1012ounCeS bitterSWeetChoColate (Preferably
70% CoCoa), broken intoSmall PieCeS
1 tableSPoon Sugar
1 teaSPoon groundCinnamon
Spanish hotchocolate
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