A DISCUSSION OF LITERATUREOn this Saturday, 5 boys and 5 girls of my 1969 law school graduating class, Catholic University of Puerto Rico, will be my cherished company. We are looking forward to a passionate discussion of the “Sonnets from the Portuguese” by Elizabeth Barrett Browning. I envision a heated defense of the nun by us girls, and exculpatory speeches of the soldier, by the boys. I am planning a MENU of Spanish cooking at its best, which might prove to be less of a challenge to me than the Chinese Menu which I originally was tempted to present. After a review of Penelope Casas books, I want to share the following Menu and adapted recipes. Buen Provecho!

SHRIMPS IN PIPARRADA SAUCE

2 lbs large shrimps, shelled and deveined
1 medium cucumber
1 medium red bell pepper
1 small onion
2 ripe tomatoes
½ cup good olive oil
¼ cup Balsamic Vinegar or another Wine Vinegar
Salt and Pepper to taste
Chopped Parsley or Cilantrillo to garnish

Sauté the Shrimps in 2 tb olive oil. Finely chop the cucumber, red bell pepper and onion. Remove to a bowl. Chop the tomatoes and add. Stir in the oil, vinegar, salt and pepper. Add the parsley or cilantrillo and the shrimps. Refrigerate until ready to use. Serve in cocktail cups, surrounded by an assortment of crackers.

FRIED SQUIDS A LA ROMANA

1 lb small squid
Flour for dusting
Oil for frying
2 eggs, lightly beaten
Salt
Lemon Wedges
Pinch of Paprika for garnish

Buy the squids from your fish provider, giving him the specifications with reasonable anticipation. Ask him to clean them for you. Cut the squids into ½ inch-wide rings. Dry well between paper towels, to prevent spattering when fried. Dust with flour. Heat the oil, at least 1 inch deep, in a large skillet until it reaches the smoking point. Coat the squid rings with the egg. Remove them, one at a time and place directly in the hot oil. Cook very briefly (careful that the oil is not too hot), only until they are lightly browned, about 2 to three minutes. Drain. Sprinkle with salt and serve garnished with lemon wedges. I serve them with a fresh Alioli Sauce. Look in TKL Recipe Archives for some of my Alioli Recipes.

ENSALADA MURCIANA

½ head escarole lettuce
Salt
½ lb sliced tomatoes
6 tb olive oil
3 tb Aceto Balsamico (vinegar)
ground pepper
pinch of Paprika
dash of sugar
½ bunch watercress, leaves only

Wash and dry the Escarole, tear into pieces and place in salad bowl. Sprinkle with salt. Arrange tomato slices on top of lettuce and sprinkle with more salt. Mix the oil, vinegar, salt. Pepper, paprika and sugar. Pour the dressing slowly over the tomato and lettuce, distributing evenly. Cover with watercress leaves and serve. Do not mix, try to keep layers intact.

FILET OF SOLE IN ALBARIÑO SAUCE

The Albariño is one of the most precious wines produced in the region of Galicia. It is quite expensive, and for some, it is a heresy to use it in cooking. As we are planning to drink Albariño, courtesy of the gentlemen, during our dinner, I will use a little bit for the sauce. It can be substituted by a good California Chardonnay. The recipe serves 4, but should be tripled for a 12 guests group.

4 tb olive oil
4 tb minced onio
2 garlic cloves finely minced
2 tb flour
¾ cup Albariño or a white dry wine of your preference.
¾ cup fish broth (I use fish cubes dissolved in water)
½ cup milk
3 tb fresh lemon juice
salt and ground pepper to taste
2 cups thinly sliced mushrooms
4 Sole filets (1 ½ lbs)
Flour for dusting
4 egg yolks
2 tb heavy cream
1 tb minced parsley

Heat 2 tb of oil in a skillet. Add the onion and garlic and sauté until the onion is wilted. Sprinkle in the 2 tb of flour, cook 1 minute, then gradually add the wine, broth, milk, lemon juice, salt and pepper. Stir until thickened and smooth. Add the mushrooms and simmer the sauce slowly, uncovered, while preparing the fish.

To make the fish, dust the fillets with flour. Heat the remaining 2 tb of oil in large skillet and saute the fillets until golden and cooked through. Remove to a warm platter.

Mix the yolks and heavy cream in a small bowl. Stir in a small amount of the hot White sauce, then return this mixture to the sauce and stir a minute or so. Pour over the fish, sprinkle with parsley and serve. Accompany with Marinated Asparagus or other vegetable.

MARINATED ASPARAGUS

¾ lb very thin green asparagus
6 tb olive oil
3 tb Balsamic Vinegar
3 garlic cloves crushed
½ tsp Paprika
Salt and Pepper

Snap off the ends of asparagus and discard. Place the spears in a skillet with water barely to cover. Simmer, covered, until they are just tender, about 5-10 minutes. Drain and reserve the cooking liquid.

In a bowl, , mix the oil, vinegar, garlic, paprika, salt, pepper and 1 ½ tb of the reserved liquid. Add the asparagus, turn to coat, cover and marinate at room temperature for about 4 hours. Serve at room temperature.