Recipe(tried): Dinner with Spanish Overtones - Gazpacho Andaluz, Veal with Green Peas, Escalivada (Roasted Peppers, Eggplant and Tomatoes)

DINNER WITH SPANISH OVERTONES

Ah! the happiness and problems of being retired. As probably I have told before, I live in a complex or Court made up of five townhouses, in the middle of Hato Rey. People are surprised when they arrive home because it is in the middle of the banking district, not far from Plaza Las Americas (the island biggest shopping mall), but it is like a suburban plot, looking somewhat rural, with houses where no one was expecting that kind of buildings. The two story townhouses are white with red shingles, with a decidedly Mediterranean look. My neighbors are all successful young professionals, involved in their respective projects and interests. But, when it comes to food, they rely on my instincts.

Yesterday was a very busy day for me. There were a lot of chores involving mainly the security of the townhouses, which must be supervised while a crew of technicians worked. Therefore, all the young people commissioned "moi" with the supervision of the project. What could I do while the people were working? Not a hard question for all of you. Of course, plan a good Menu and cook. With the decided and enthusiastic approval of my neighbors, I cooked the following Menu. Buen Provecho!

GAZPACHO ANDALUZ
Green Gazpacho Spring Style
The Gazpacho in Spain is a typical soup of La Mancha and Andalusia. Last year I wrote a posting at Kitchen Link, making comparisons between the Spanish Gazpacho that is a soup and the Puertorican Gazpacho that is a delicious, refreshing salt cod salad. According to Barbara Norman in The Spanish Cookbook, "there are some thirty classic versions and many variations of this ancient Mediterranean dish."

Serves 6

2 slices white bread, preferably stale or toasted if fresh, with crusts removed
2 garlic cloves, well crushed in a mortar
1/2 tsp salt
2 large green peppers, seeded and chopped
2 less than ripe tomatoes, skinned and seeded
1 lettuce, sliced
1/4 cup of fresh cilantrillo (Chinese parsley or coriander)
1/2 onion, chopped
5 tbsp good extra virgin olive oil
5 tbsp sherry vinegar
1/2 tsp or a little bit more smoked Paprika
4 cups iced water

Soak the bread and squeeze it lightly. Using a blender, puree the bread, garlic and salt. Add the peppers and puree mixing thoroughly. Add the tomatoes and their juice to the mixture (can be done in two or more batches). Add the chopped lettuce with the blender running, the cilantrillo and the onion. Blend in the oil and season with sherry vinegar and paprika. Chill this soup base very well. At the moment of serving, add the iced water and add more salt and paprika if necessary.

VEAL WITH GREEN PEAS
6 servings

4 lb veal roast (tied)
1 carrot, peeled and sliced
1/2 can chopped tomatoes
2 garlic cloves, peeled and crushed in a mortar
1/4 cup cognac or Bacard rum
3/4 cup dry white wine
1/2 cup beef stock
1 lb frozen green peas, defrosted
3 tbsp olive oil
1 tbsp butter
1 tbsp all purpose flour
a pinch of dried thyme
1 bay leaf
1/2 cinnamon stick
salt and pepper to taste

Heat olive oil in a casserole. Add the thyme, bay leaf, garlic, cinnamon-stick, pinch of pepper, the carrot and tomatoes. Brown the meat well on all sides with the Sofrito (Sofregit in Catal n) in medium heat. When it is browned add the cognac, wine and stock (you can add more if necessary). Add salt and pepper to taste and simmer, covered for 2 hours or until the meat is very tender. Turn the meat while cooking, adding broth if necessary. When meat is done, remove it and strain the sauce. Melt the butter, add the flour, dilute with a little sauce and reincorporate to the sauce until it thickens. Cook in Low, constantly stirring the sauce. Remove the strings from the roast, cut in slices and reheat in the sauce, adding the peas. Serve on a platter with sauce over it. Pass the remaining sauce.

The above dish is perfect with white rice prepared in your rice maker or with mashed potatoes, with the gravy over the potatoes.

ESCALIVADA
Roasted Peppers, Eggplant and Tomatoes

This is a very simple dish or salad, prepared in the broiler or barbecue. Throw green and red peppers and eggplants directly on fire. Roast the tomatoes in the grill. Turn the peppers and eggplant until blackened. Peel while still hot (or put into a plastic bag for a few minutes and then peel). Cut the peeled vegetables into long strips, arrange in a platter with the whole grilled tomatoes. Sprinkle liberally with excellent olive oil and season with salt and pepper. Garnish with chopped fresh basil and serve with the veal and the accompaniment. It is delicious!

For dessert, vanilla ice cream over store bought Flan. Enjoy!