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From FOREIGN LANGUAGE WEEK COOKBOOK 1974 |
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SPANISH
From
FOREIGN LANGUAGE WEEK
COOKBOOK 1974
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Index of Recipes Recipes from Señora Shelhorse's Spanish Classes
In a country where being thin was once a sign of poverty, every meal except breakfast is robust and filling. Spanish food is colorful but not too spicy hot. Main aavorings include garlic, paprika, olives, and olive oil. Favorite main course foods are seafood, in particular salted cod, smoked sausages, and stewed meat. Rice, beans, and fresh produce are also served in abundance. Spanish wine is well received around the world, and wine grapes are an important crop. Other important crops include grains, citrus fruits, and vegetables. Livestock include pigs, sheep, cattle, horses, and mules.
History has played an important role in the development of food in Spain. The occupation of the country from 711 A.D. to 1492 by the Moors, who were Muslims from northwestern Africa, brought great agricultural h.easures and methods to the Iberian Peninsula. For example, the Moors introduced advanced irrigation techniques, which made increased agricultural production possible. They also brought rice, figs, almonds, citrus fruits, peaches, and bananas and planted them in Spain. The Muslim Moors introduced the spices of the East, including cumin and aniseed, which are still used extensively. In turn, the Spanish Conquistadors introduced these things to the areas that they conquered and brought back peppers, tomatoes, and chocolate from the Americas, along with amny other indigenous plants and animals.
Mexican cookery includes the oldest known indigenous cuisine in this hemisphere. Authentic dishes are essentially derived from the Mexican Aztecs with some traced back to about 7000 B.C Corn (maize), beans, peppers (capsicums), and roots have existed for thousands of years and are still staples of the country. Tomatoes were cultivated around 700 A.D. Good crops were vital for the development of the complex agrarian society. Religious symbols took form in corn, the food that still dominates the Mexican diet. Ancient legends tell that humans were born from corn. For many, it still remains sacred, considered a gift from the gods. It is featured in many foods including the staple, tortilla, a aat bread eaten at most meals, even breakfast. There are regional differences in Mexican cooking. In northern Mexico, as in the southwestern United States, cattle and goats are raised, cheese is produced, and wheat is grown. In central Mexico, corn, beans, capsicums and roots, goat, pork, turkey, chicken, fruits, and vegetables are grown. Small patches of corn are even grown on steep mountain sides throughout this region. In the southern regions of Mexico and along the Yucatan peninsula, cooks integrate tropical fruits, vegetables, and seafood in a style derived from the ancient Aztec and Mayan cultures. Along the Pacific coast tropical fruits, vegetables, fish and seafood prevail. The navor of the Orient has also affected the cooking because of the ships with Asian crews that have stopped and traded at their ports.
Mexico is not only divided by regions but even more so by class. The foods of the wealthy are very continental, with definite French navors, sauces, and cooking techniques. Spain contributed a substantial amount toward the Mexican food that we know and love today. For example, the Spanish conquerors introduced frying. Beans became more flavorful with the introduction of frying from the Spaniards, but the exchange worked both ways. Many foods identified with certain countries were brought to Europe from Mexico, and Central and South America. Potatoes to Ireland and tomatoes to Italy are two examples of foods that originally came from Latin America but are now strongly identified with their adopted countries. Native Mexican foods that have traveled the world are pineapples, pumpkins, peanuts, sweet potatoes, squashes, and cocoa. Cocoa (chocolate) is a good example of how foods travel. The conquistadors found the Aztecs eating the cocoa bean which was in a chili chocolate sauce still eaten today in Mexico. The conquistadors brought it back to Spain. Sugar was added to the cocoa, making chocolate as we know it. Now cocoa beans are a vital export crop in West Africa and are shipped to the major chocolate-consuming countries in Europe and the Americas. Spain brought garlic, onions, cinnamon, and rice to Mexico, where they became part of many dishes. Mexican food, if properly prepared, is neither greasy or fatty. It is actually low in calories, high in nutrition, flavorful, and not necessarily hot (spicy).
(The Multicultural Cookbook for Students, Albyn and Webb, Oryx Press, 1993)
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can green chiles chopped
1 large onion, chopped and sautÈed in 2 tablespoons butter
2 cups chopped chicken or turkey
12 corn tortillas, torn up
1/3 lb. grated cheese
2 cups chicken broth
salt and pepper to tasteCombine first four ingredients. Arrange in layers, tortillas, chicken, soup mixture, and cheese. Pour broth over all. Season with salt and pepper. Bake at 300 degrees for 45 minutes. Yield: 10-12 servings.
1 onion chopped
1 small green pepper chopped
1 Ib. ground steak or lean hamburger
1 tbsp. chile powder
2 cups tomato sauce
1 can whole kernel corn
2 Tblsp. Tobasco sauce
1 med. pkg. of noodles, cooked
grated cheddar cheeseBrown onion and green pepper in enough fat to just cover the bottom of the skillet. Add meat, salt and brown. Add remaining ingredients except noodles and cheese. Simmer 30 min. Combine meat and noodles. Pour into buttered casserole. Sprinkle with cheese. Heat in 350° oven until cheese melts and mixture bubbles. (Serves 12)
Lard or oil
12 or more tortillas
1 cup cream
1 cup very rich chicken stock
1/2 cup chopped onion
2 tablespoons butter
2 cups chopped chicken
1 small can chopped green chili peppers
1-1/2 cups sour cream
salt
1-1/2 cups grated Jack cheeseHeat lard; cook tortillas a few seconds on each side. Dip in cream and chicken stock which have been combined and heated. SautÈ onion in butter; add chicken, chopped chillies and 1 cup sour cream. Salt to taste. Spread on tortillas. Roll and place seam side down in 9 x 13 x 2 inch baking dish or pan. Pour in liquid; spread 1/2 cup of sour cream over folded enchiladas. Sprinkle with cheese. Bake at 350° until hot and cheese is melted, about 25 minutes. Yield: 4-5 servings.
1 pound ground meat
garlic salt
oil
1 package corn tortillas
1 #303 can refried beans
1 pound grated Longhorn cheese
Chopped tomatoes and lettuce
3 avocados
2 tablespoons finely chopped onion
1 dash Tabasco sauce
1 dash Worcestershire sauce
2 tablespoons lemon juice
dash of saltBrown ground meat seasoned with garlic salt, drain. Dip tortillas in hot oil, drain on paper. Spread on thin layer refried beans. Sprinkle with ground meat and grated cheese. Place on cookie sheet. Brown at 425° until cheese is melted. Top with tomatoes and lettuce. Combine remaining ingredients in blender or mash well. Spoon over lettuce. Serve with Taco sauce. Makes 5 servings.
TORTILLA DE PATATA
(Potato and onion omelet)1 cup plus 3 tablespoons olive oil
3 large potatoes, peeled and sliced very thin
2 teaspoons salt
1/4 cup chopped onions
4 eggsIn a heavy 10-12 inch skillet, heat 1 cup of olive oil over high heat until hot but not smoking. Add the potatoes, sprinkle them with one teaspoon of the salt and turn them about occasionally, until the potatoes are coated with oil. Continue cooking until the potatoes brown slightly, then add the onions, reduce the heat and cook for about 10 minutes, stirring every now and then until the potatoes and onions are tender. Transfer the entire contents of the skillet to a large sieve or colander and drain the potatoes and onions of all their excess oil.
With a beater, beat the eggs and the remaining 1 teaspoon of salt until frothy. Gently stir in the potatoes and onions. Heat the remaining 3 tablespoons of oil in a heavy 8 inch skillet until a light haze forms above it. Pour in the omelet mixture, spread it out with a spatula and cook over moderate heat 1 for 2 minutes. Shake the pan periodically to keep the eggs from sticking. When the omelet is firm but not dry, cover the skillet with a flat plate and, grasping the plate and skillet firmly together, invert them and turn the omelet out in the plate. Then carefully slide the omelet back into the pan. Cook for 3 minutes longer to brown the underside and serve at once. NOTE: If you like you may add previously fried chopped chorizo (sausage) to the omelet with the potatoes.
CEVICHE
(Marinated White Fish)2 lbs. fish fillet
2 or 3 limes
1 large ripe tomato, peeled and chopped fine
1 green pepper (chopped fine) or 1 can pimento
1 tsp. minced parsley
3/4 cup white onion, chopped fine
1 clove garlic, crushed
vinegar, sugar, and salt to taste, dashe tabascoLay fillets of any delicate white fish on a platter side by side, cover with juice of freshly squeezed limes, being careful to remove seeds. Let stand at least 8 hours until lime juice has tenderized the fish. Mix tomato, peppers, onion, garlic, chili pepper, and seasonings. Add vinegar until mixture is semi-liquid. Drain fish fillets thoroughly and spread mixture over them. Serve as first course.
1 pound ground beef
1 onion chopped
2 cloves garlic
1 pinch oregano
1 tablespoon chili powder
1 can enchilada sauce
1 package tortillas
1/2 to 1 pound cheddar cheese, gratedFry ground beef; add onion, garlic and spices. Cook over low fire about 5 to 10 minutes. Dilute sauce with 1/2 sauce can water; heat slightly. Soak tortillas in sauce; spread with ground beef, cheese, and chopped olives. Roll; place in square baking dish, Sprinkle with cheese; pour sauce over top. Bake for 15 to 20 minutes in 400° oven. 4 servings.
ARROZ CON POLLO
(Chicken and Rice)1 fryer, cut up or quartered
1/4 cup oil
1 cup chopped celery
1 chopped green pepper
1 chopped onion
1 clove of garlic, minced
1 cup raw rice
1 8 oz. can tomato sauce
1 1/2 cup water
1 teaspoon saffron
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon brown sugar
1 1-oz. can pimento, choppedCoat chicken with hot oil; brown in skillet. Remove chicken; add remaining ingredients, except pimento. Stir well. Add chicken. Cover; cook slowly for 30 or 40 minutes or until rice is done. Fluff rice with fork; add pimento. Yield: 4 servings.
1/4 pound butter (1 stick)
Vegetable shortening (solid)
1/4 cup sugar
2 tsp. vanilla extract
3 eggs
1 cup plus 1 tbsp. regular flour
1 tsp. baking powder
12 candied cherries
3/4 cup sugarPreheat oven to 375°. Soften butter before beginning. Crease thoroughly bottom and sides of 12 cupcake pans. Put butter into bowl with 1/4 cup sugar. Cream with mixer until soft and smooth. Add 2 tablespoons vanilla. Separate 3 eggs and add the yolks, one at a time. Mix thoroughly. Carefully measure 1 cup plus 1 tablespoon of regular flour into a bowl adding one teaspoon baking powder to the flour. Spoon the flour into the butter mixture, a little at a time until all the flour has been added. Scrape the sides of the mixing bowl with a rubber spatula, pushing any mixture that sticks to the sides down inside the bowl. This mixes everything equally. If using an electric mixer remove the contents of the smaller bowl to a larger bowl, wash the beaters, and put them back in the machine.
Put 3 egg whites in a small bowl, turn the machine to its highest speed and beat the egg whites until they are stiff. Scrape all the whites out of the bowl with a rubber spatula or large spoon into the big bowl. Using the same spatula, fold the whites into the first mixture. Be very gentle. Be sure to get down to the bottom of the bowl.
Put one candied cherry in the bottom of each cupcake pan. Now spoon batter in cupcake pans. (2/3 full) Bake for 20 minutes. Remove from oven and cool for 5 minutes. Run a small knife around each cake and carefully remove from the pan by turning them upside down on waxed paper.
While the cakes are cooling, put 3/4 cup sugar in the medium sized frying pan, covering the bottom with a layer of sugar, and turn the heat to moderate. Use a small wooden spoon and stir the sugar until it melts in the pan. Continue to rub with the back of the spoon until the sugar turns liquid, and gradually changes color from clear to pale yellow to light brown. Be careful not to get it too dark.
With the cakes still on the wax paper, spoon the caramel sugar over each cake letting it. run down the sides. The caramel will harden on the cakes as it cools. Should the sugar in the pan get hard, return it to the stove just long enough to melt it again. Do not try to taste while it is still hot. It will burn badly.
PASTEL DE MANZANA
(Apple Cobbler)1 tablespoon butter, softened
1 cup sugar
1 cup all purpose flour
1/2 tsp. double-acting baking powder
1 egg
1 tbsp. dried mint leaves
1 tbsp. ground cinnamon
4 med. tart cooking apples (2 lbs.) peeled, sliced in 1/4 in. slices
1 cup whipping creamPreheat the oven to 350°. Coat the sides of an 8x8x2 inch baking dish with softened butter. Combine the sugar, flour and baking powder and sift them into a mixing bowl. Make a well in the center and drop in the egg. Mix together with two table knives until the flour has thoroughly absorbed the egg.
In a large mixing bowl, stir the mint leaves and cinnamon together. Add the apples and toss them about until coated on all sides. Arrange the slices in the baking dish and scatter the flour mixture over them, spreading and pressing it gently to a smooth layer to cover the apples completely. Bake in the middle of the oven for 45 minutes, or until the topping is crusty. Remove the dish, cover it tightly with a lid of foil, and set aside to cool. Serve at room temperature with whipped cream.
EMPANADILLAS
(Little Meat Pies)1 cup minced cooked meat, fish, chicken, or canned tuna, well drained
2 onions minced
1 2-ounce can chopped pimentos, drained
4 tablespoons olive oil
3/4 teaspoon salt
2 tablespoons sherry or Madeira
2 packages pie crust mixAlmost any meat, fish, or poultry mixture may be used to fill these - a good way to turn leftovers into interesting appetizers. SautÈ minced meat, fish, chicken, or tuna with onions and pimentos in olive oil until lightly browned. Sprinkle with salt and wine.
Prepare pie crust dough in the usual way; divide in 4 parts. Roll each part to 1/8 inch thick, cut with 2-inch biscuit cutter into circles, place a heaping teaspoon of filling,. Moisten edges, cover with remaining circles, and press edges together with tines of fork to seal. Prick top with fork. Bake in oven preheated to 400°F for 25 minutes or until crisp and golden. Serve hot. Makes about 20.
4 C. flour
4 T. shortening
1 1/2 t. salt
1 1/2 - 2 C. water
4 t. baking powderSift together dry ingredients. Add shortening and cut in coarsely with pastry blender or fork. Add enough water to make soft, but not sticky, dough. Knead gently on floured board. Roll into rectangle 1/4-inch thick. Let sit to rise for 5-10 minutes. Cut into 3-inch squares. Fry in deep fat until puffy and golden. Drain on paper towels. Serve hot, with honey.
TORTILLA ESPAÑOLA
(Spanish Omelet)5 tablespoons olive oil
1 onion, chopped finely
1 large potato, chopped
1/2 teaspoon salt
5 large eggs, beaten
2 tablespoons olive oilHeat 5 tablespoons of olive oil in frying pan over medium heat. Stir in onion, potato, and salt. Stir until cooked through. Pour beaten egg into frying pan. As egg begins to cook, lift up edges and let uncooked egg run underneath. Continue until all of egg is cooked. Lift one side of omelette and pour 2 tablespoons olive oil underneath. Flip omelette onto a plate. Then flip it back upside down onto the pan to cook the other side. Cook just until browned. Serve hot. Serves 4.
TORTILLA DE PATATAS
(Potato Tortilla)The tortilla is a way of life in Spain (and worth it!)
For 4 to 6 persons: 1 cup olive oil, four large potatos (peel and cut in circles about 2mm thick; salt to taste; one large onion, thinly sliced; four large eggs.
Some people add thin slices of red pepper together with the onion.
Heat the oil in a 9-inch skillet, add potatoes, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not ìin a cake.î Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsp. of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on skillet and turn around, adding another tbsp. of oil. Brown on the other side. Can flip three or four times for better cooking.
1 chicken
Oil
Diced onion
1/2 can stewed tomatoes
1/2 to 1 lb. fish or canned shrimp
1/4 to 1/2 lb. fresh or canned clams
1/2 can peas
1 can pimento
salt
garlic salt
saffron or food coloring
1 cup rice
1/4 to 1/2 lb. canned crabmeatBrown chicken in oil. Do not flour chicken. Remove chicken. Add diced onion and simmer until tender. Add tomato and simmer. Separate from oil and place with chicken in Dutch over or large shallow pan. Clean shrimp. Reserve heads and simmer in water 5 to 10 minutes. Strain and reserve the liquid. Cook clams in small amount of water 5 to 10 minutes until shells open. Place shrimp, clams on half shell, peas, 1/2 can pimento, salt, garlic salt and saffron in Dutch oven with chicken. Add enough water to reserve shrimp water to make 2 cups. Put into Dutch oven; bring to boil. Toast rice in oil for 5 to 10 minutes. Put into Dutch oven with crabmeat. Boil rapidly for 20 minutes. When paella is done the liquid should have been absorbed and rice fairly hard.
Carmelize 3/4 cup sugar in pan. In a separate bowl beat six eggs until lemon colored. Add 3/4 cup sugar, 1 quart milk (whole), and 1-1/2 tsp. vanilla. Mix thoroughly. Pour mixture into pan (on top of thecarmelized sugar). Bake at 325 degrees 1 hour (or longer) until knife inserted in flan comes out clean.
1-1/2 tbsp. of bread yeast
3 cups warm water
7 cups of white flour
two tsp. of salt
1/4 cup butter or olive oil (olive oil is better).This recipe comes from a panadero. It may not come out exactly right the first time, but with practice the results are incredible. I've made a few mistakes, but now it comes out perfect and has that panaderÌa flavor.
Mix the yeast in the warm water let sit in a warm place for 10 minutes. Mix the salt with the flour and run through a fine mesh, allowing it to fall into a large bowl. Using your fingers, mix in the oil or butter. Slowly pour in the raised yeast while working the dough with your hands so as to produce a firm dough. Place the dough on a flat surface with some flour sprinkled on it. Knead the dough until it becomes firm and elastic.
Grease the bowl and place the dough in it. Cover the bowl with a moist sheet and set in a warm place until the dough has doubled in volume.
Once again, remove the dough and knead it again over a floured tabletop, to remove air pockets and until the dough feels smooth. Return the dough to a covered bowl and let it rest. 15 minutes should be sufficient.
Cut the dough as desired to form bars, loafs or balls and place on greased pans. Cut slits in top of bread as desired. Let bread raise on pans 30 more minutes or until the tops of the bars begin to flatten.
Place in a very hot oven (450 degrees F) for 30 o 50 minutes, or until the tops of the bars become toasted and they sound hollow when knocked on the bottom. Remove the bread from the pans and let cool.
GAZPACHO
(Cold Vegetable Soup)1/4 kg tomatoes
2 peppers
1 clove garlic
5 tbsps oil
2 tbsps vinegar
150g bread crumbsCrush the garlic and chopped pepper in a mortar with a little salt. Add the tomatoes which have been cut into pieces and the moistened bread crumbs. When everything has been well crushed, add olive oil little by little, stirring continuously. When it has been absorbed, add cold water and then strain it off. Add vinegar and salt and serve very cold with croutons as accompaniment.
LECHE FRITA
(Fried Custard Squares)1 liter (4 cups, 1-3/4 pints) milk
Peel of 1 lemon
1 cinnamon stick
6 egg yolks
6 tablespoons sugar
4 tablespoons cornstarch
Flour for dusting
2 beaten eggs
Oil for frying
Cinnamon and sugar for dusting
Powdered sugar
Optional: strawberry jamStart preparation the night before or several hours in advance. In saucepan combine milk, lemon peel and cinnamon. bring to boil. Lower heat and simmer 10 minutes. Set aside. In another large, saucepan, beat egg yolks until lemon colored. Beat in 6 tablespoons sugar, then cornstarch. Stir in few tablespoons of hot milk, then gradually stir in the rest. Cook over moderate heat, stirring constantly, about 4 minutes or until thickened. Discard lemon peel and cinnamon stick. Pour into a large greased, rectangular pan and cool. Refrigerate several hours or overnight. Cut into small squares. Dust with flour and dip in beaten egg. Heat oil and fry until brown on all sides. Drain. Dust with a mixture of sugar and cinnamon. Just before serving, sprinkle with powdered sugar. If you wish, serve with strawberry jam.
CHURROS CON CHOCOLATEVegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)Here's the ultimate recipe to make your own churros at home, just like they were at the churrerÌa stands. Of course, the difference here is price. Here you can make a whole batch for what is cost for a few. Once you make the churros, you can make the authentic chocolate dip to dunk them in.
Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360°F.
To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain. (Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor. )
Chocolate for Churro Dunking
4 oz dark chocolate, choppedPlace the chocolate and half the milk in a pan and heat, stiring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.
1 3/4 pint milk
1 tbsp. cornstarch (also known as corn flour and is the powder that causes the thickening)
4 tbsp. sugar
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