Recipe(tried): Spanish Recipes

SPANISH RECIPES

Food is a sweet balm for the heart. It gives solace and distraction from everyday worries. Whenever I feel low, I try to focus on my favorite pastime, food! The following recipes from Spain are some of my favorites. Buen Provecho!

ASPARAGUS WITH TOMATO VINAIGRETTE
4 servings

1 lb large asparagus spears, trimmed
cup plus 2 tb extra virgin olive oil
cup red wine vinegar or sherry vinegar
1 small tomato, finely chopped
green bell pepper, finely chopped
small bunch of cilantrillo, washed and chopped
onion, finely chopped
pinch of sugar
Salt and pepper to taste
1 tb Worcestershire sauce
pinch of smoked Paprika (from smoked peppers)
1 hard boiled egg, peeled and finely chopped.

Cook the asparagus in a large pot of boiling salted water until al dente, about 5 minutes. Drain. Refresh under cold water and drain. Arrange on large platter. Cover and refrigerate until cold. Whisk oil and vinegar to blend. Add tomato, bell pepper, cilantrillo and onion. Season with salt and pepper, sugar, Worcestershire sauce and a pinch of Paprika. Spoon half on vinaigrette over asparagus. Garnish with chopped egg. Pass remaining dressing separately. This traditional Vinaigrette is good over fish, over shrimps and tossed with salad.

SALAD SEVILLE STYLE
Serves 4

1 cup extra virgin olive oil
cup Balsamic vinegar
cup chopped onion
cup sugar
1 tsp smoked paprika
1 tsp dry mustard
Salt and pepper to taste
1 lb fresh spinach, stemmed
1 8oz can Spanish artichoke hearts, drained and quartered
4 bacon slices, fried until crisp, broken in pieces
2 hard boiled eggs, thinly sliced

Combine first 8 ingredients by hand or in a blender. Combine the vegetables, bacon and eggs in salad bowl. Toss with dressing and serve.

CORNISH HENS WITH SPECIAL GLAZE
Serves 8

4 Cornish hens, cut in half
cup olive oil
cup sherry wine vinegar
cup honey
1 tsp ground cumin
1 tb Pernod
Pinch of ground cinnamon

Preheat oven to 400 F. Place the hens in roasting pan. Combine olive oil, vinegar, honey, ground cumin, Pernod and ground cinnamon. Simmer until mixture thickens slightly, stirring constantly, about 3 minutes. Remove glaze from heat. Brush some glaze over hens. Sprinkle with salt and pepper. Roast, basting every 10 minutes, about 40 minutes. Transfer to plates and serve.

This Spanish dinner should be served with parsley potatoes (sliced potatoes sauteed in butter or olive oil, chopped onion, paprika, crushed garlic and plenty of chopped pasley) and white rice. A store bought Crema Catalana is a good dessert.