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A Medieval Dinner for TC
I had served this Medieval Dinner several times and it was greatly appreciated by my guests. I definitely suggest a sit down dinner with candles placed in strategic places, potpourríł and all the gleaming crystal and silver. Perhaps a CD of classic guitar music by the Spanish virtuoso, maestro Montoya, playing softly in the background and several hors d 󵶲es of sliced chorizos, queso Manchego and Cabrales. Keep the wine flowing and you will have magic. Buen Provecho!
ONION AND ALMOND SOUP
(Cebollada con Almendras)
Serves 6
2 tb extra virgin olive oil
2 large white onions, thinly sliced
6 cups chicken broth
1 cup dry white wine
1 bay leaf
2 sprigs fresh parsley or cilantrillo
salt and white pepper to taste
40 blanched almonds
1/4 tsp ground cumin
6 slices french bread, lightly toasted
1/2 cup grated Parmesan cheese
Sliced toasted almonds (toast with a little bit of butter in a skillet at high)
In a large pot, heat the olive oil and sauté ´he onion slices until they are wilted but not brown. Add the broth, wine, bay leaf, cilantrillo or parsley, salt and ground pepper. Cover and simmer for ? hour. Grind the almonds in the processor until very fine. With the motor running, little by little add ? cup broth to the almonds and process until the liquid is milky white and no pieces of almonds remain. Strain. If you need, process again until liquefied. Return almond mixture to pot. Add the cumin. Cover and simmer another 30 minutes. Remove the parsley and bay leaf. Transfer soup to 6 individual ovenproof bowls (de barro). Cover with the toast slices and sprinkle with the cheese. Broil until the bread and cheese are golden. Serve sprinkled with the toasted sliced almonds.
MARINATED TROUT
Trucha Escabechada
Serves 4
4 trouts about ? pound each
salt and ground pepper
flour for dusting
1 cup olive oil
3 peeled garlic cloves
2 bay leaves
2 tsp thyme
2 tb chopped fresh parsley
1 cup fish broth or clam juice
1 cup dry white wine
1 cup sherry vinegar
Clean and dry the trouts, leaving heads on. Season with salt and pepper. Dust with flour. Heat ? cup of the oil in large skillet and fry the trouts over medium heat until golden brown and cooked through. Remove the trout to a shallow casserole and arrange attractively. Leave the oil in the skillet. Add remaining oil to the skillet and heat. Fry the garlic cloves until golden. Cool the oil. Add bay leaves, thyme and 1 tb of the parsley. Stir in the broth, wine, vinegar, salt and pepper. Bring to a boil and continue boiling until liquid is reduced by half. Pour over the trout. Cool and refrigerate at least 1 day. Serve cold, sprinkled with the remaining parsley. You can garnish with chopped pimientos de piquillo and aceitunas negras.
ROAST LAMB CASTILLIAN STYLE
Cordero Asado a la Castellana
Serves 6
4 lb leg of baby lamb
2 tb olive oil
salt and ground pepper
1/4 tsp sweet paprika
1 garlic clove crushed in the mortar
2 cups water
2 garlic cloves peeled
3 onion slices
1 bay leaf
2 parsley sprigs
2 tb vinegar
1/4 tsp rosemary
1/4 tsp oregano
1/4 tsp ground cumin
juice of one lime
Preheat the oven to 450 F. Rub the lamb with the oil. And sprinkle with salt, pepper and paprika. Rub in the crushed garlic. Roast the lamb for 15 minutes. Boil remaining ingredients. Reduce oven temperature to 350 F. Pour ? cup of the liquid over the meat and continue roasting 15-20 minutes for each pound. Baste often with the liquid, adding more of the remaining liquid. Slice and serve with the sauce and pass remaining sauce.
BAKED RED CABBAGE AND APPLES
Lombarda
Serves 6
2 tb olive oil
1 onion finely chopped
1 lb red cabbage coarsely chopped
1 large apple, peeled, cored and cut into ? inch pieces
1/4 lb bacon diced
2 tb balsamic vinegar
1 bay leaf
salt and ground pepper
1 tb minced fresh parsley
1/2 cup warm water
2 potatoes, peeled, cooked and cut in cubes
In ovenproof casserole, sauté ´he onion in the olive oil until wilted. Stir in the cabbage, apple pieces, and bacon; cook for 1 minute. Add the vinegar, bay leaf, salt, pepper, parsley and warm water. Bring to a boil, cover and place in a 325 F oven for 45 minutes. Add the potatoes and cook 10 more minutes.
Recipes adapted from several Penelope Casas books.
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