Sponge Cake with Strawberries and Cream (Bizcocho con fresas y nata)

The bizcocho is the most simple form of cake in Spain. However, cakes, pies, or any type of pastry are reserved for Sundays, birthdays and special occasions. The rest of the week dessert is an assortment of seasonal fruits.

Ingredients for the bizcocho:


12 eggs (6 yolks-6 whites)
1 and 1/4 cups flour
3/4 cups sugar
1 teaspoon vanilla extract (optional)
1 yeast envelope


Separate the eggs - the yolks from the whites. If you have an electric mixer place the whites in the bowl and turn to half the power until it starts getting fluffy. Then add the sugar little by little (if done by hand, 1 tablespoon at a time). Increase the power to full until it stiffens and then add the egg yolks and mix well. Then add the flour with the yeast until it is very well mixed. Grease a rectangular pan or pans with a brush with liquid butter and add the mixture. Preheat the oven to 325 ˚F and bake the mixture for 30 minutes.


For the filling and syrup:


2 cups orange juice
4 tablespoons sugar
1/2 pint strawberries


In a pan heat the orange juice, sugar and strawberries. Let it reduce to half its size. Remove the strawberries and mash them.

To assemble:

Take a cookie cutter or ring and cut the bizcocho. Set one on a plate, spread the mashed berries, then whipping cream and top with another piece of bizcocho. Decorate the top with fresh berries, pour some of the syrup over them, and finish with a spoon of whipping cream. Drizzle some of the syrup on the plate.

Kalimotxo

"Kalimotxo," also know as "Rioja libre," is a Basque drink that has extended to the rest of the country and world. When I was growing up it was the favorite drink during festivals and parties. We used to hop on the train and go to festivals in other towns like "La Madalena" in Bermeo, San Lorenzo, San Roque and Andra Mari in Gernika, "los gansos" (the geese) in Lekeitio, "San Faustos" in Durango and many, many more. The drink of choice and the cheapest was "Kalimotxo," sold by the liter and shared with the friends. 


It is said that the drink was invented by two guys in the 70's. Their nicknames were "kalimero" (a Greek tv cartoon character at the time) and "Motxo" and they were two of a group that was running a "Txozna", similar to the concession stands  at a Baseball field,  for the festivities in El Puerto Viejo, Algorta. When, these two realized that the wine they got was not good at all they decided to mix it with coke. From then on, it took off and now is a drink known in many countries.

Ingredients:


1/2  glass red wine
1/2  glass coke
a few drops lemon juice (not in the original recipe)
1 slice lemon (not in the original recipe)
ice


When drinking "kalimotxo," just remember: cheap wine!!!!!

Sangria

There is nothing more Spanish and refreshing in the summer time than a good glass of Sangria. The origins of this drink are said to be in Andalusia and the idea was to disguise not so very good red wine with fruits like peaches and citrus and a little brandy, keeping it overnight. Sangria was first made popular with Americans through the Worlds Fair in New York in 1964.

No! You are not drunk. The jar is crooked.

Ingredients:


2 liters Burgundy wine
1 cup sugar
2 cups orange juice
1 cup lemon juice
2 10 oz. club soda
2 tablespoons orange blossoms
1/2 cup dark rum, brandy or orange liquor 
1 peach
1 pear
1 orange
1 lemon

Mix all the liquid ingredients in a jar, except the club soda, with the sugar and stir well so the sugar gets diluted. Then add the fruits and keep refrigerated overnight. Before serving, add the cold club soda. Invite some friends, serve some tapas on the side with this refreshing sangria and have a great time.

Pan Fried Walleye with Corn Salsa (Lucio con salsa de maíz)

The walleye is a fresh water fish from the Great Lakes and probably one of the finest. In Spain the closest fish to walleye is lucio, or Northern Pike in the USA, but it is hard to find in our supermarkets. The walleye has a small flake and is mild and sweet in flavor. It can be deep fried, pan fried, poached, grilled, or baked. It is very versatile.

Ingredients:


6 walleye fillets
1 cup flour
4 tablespoons Spanish sweet paprika 
salt 
fresh ground pepper
butter
3 limes


For the sauce:


1/2 red onion, finely chopped
1 tomato, chopped
1 green pepper, finely chopped
2 jalapeño peppers, finely chopped
kernels of 2 ears of roasted corn
the juice of 3 limes
3 cilantro sprigs, chopped
2 tablespoons extra virgin olive oil
salt


Mixed all the ingredients for the sauce in a bowl and let it rest for few hours.


To pan fry the walleye, put in a plate 1 cup flour mixed well with the paprika. Season the fish with salt and pepper and dust with the flour mix. In a frying pan add 2 tablespoons butter and turn the burner to high heat. Add the fish. First fry the skinless side for a couple of minutes and drizzle with lime juice. Then turn it to the skin side, drizzle more lime juice and fry until the skin gets crispy. Serve with the sauce on top and lime wedges on the side. The result is a juicy and deliciously tasty fish.

Mixed Salad (Ensalada mixta)

This is a salad that we'll find on most menus in Spanish restaurants and in most households because it is quick and refreshing on these hot, lazy summer days. It is dressed with a simple vinaigrette of extra virgin olive oil and sherry or wine vinegar and salt.

Ingredients:


butter lettuce
white onion cut very thin
tomato
black olives
green olives
white asparagus
beets cut in julienne
bonito (albacore)
anchovies (optional)
hard boiled eggs
extra virgin olive oil
vinegar
salt


Mix all the ingredients. Then drizzle vinegar, olive oil and salt.

Cold White Garlic Soup (Ajoblanco)

The name white garlic soup is misleading because the base of the soup is almonds with 1 or 2 garlic cloves. This is a typical creamy cold soup from Córdoba in Andalusia. Like Gazpacho, it is a summer soup and has similar ingredients like bread, garlic, olive oil, vinegar, and grapes or hardboiled eggs to garnish. As I mentioned before, the base of this cold soup is almonds while in gazpacho we use tomatoes, cucumber and green pepper and in salmorejo just tomatoes.

Ingredients:


1/2 pound almonds
1 slice of bread, soaked in water
1/2 cup extra virgin olive oil
1/3 cup sherry vinegar (or any other vinegar will work as well)
1 or 2 garlic cloves
7 to 8 cups water, depending on how creamy you want the soup 
salt to taste
grapes to garnish
1 hardboiled egg to garnish (optional)

Start preparing the dish the day before by soaking the almonds in water overnight. In the morning, put the almonds in a blender with the bread (also previously soaked in water), add the garlic, water, oil, vinegar and salt. Blend everything very well. If it is grainy pass the mix thru a strainer or chinoise, helping with a pestle or wooden spoon. Add ice and let the soup cool in a refrigerator until serving. Put some grapes at the bottom of the bowl, pour the soup and add more grapes to garnish. If you prefer, garnish with strawberries or boiled eggs and Spanish ham shavings.

Monkfish Donostiarra Style (Rape a la donostiarra)

The secret of this recipe is the amount of garlic used in the sauce. Its name comes from San Sebastian in the Basque Country, which in Basque, the native language, is Donostia, and the suffix rra, which means "from." So, "from San Sebastian." The sauce is used all over Spain now. In many of their sauces the Basque use garlic, dried cayenne pepper and parsley. We see this way of cooking in many Basque staples such as codfish, potatoes, and marmitako (tuna stew), and also in certain delicacies such as baby eels.

Ingredients:


2 monkfish tails
1 medium size onion, cut in julienne
2 tablespoons olive oil
salt


1 garlic head, cloves cut crosscut
2 dried cayenne peppers
1 tablespoon Spanish smoked paprika
1 tablespoon apple cider vinegar
2 tablespoons olive oil
salt to taste


In an oven pan place 2 tablespoons olive oil, the onion making a bed, and then the monkfish. Drizzle some oil on top and a pinch of salt. Put in a preheated oven at 355˚ for about 20 minutes.


While the fish is cooking, put in a frying pan 2 tablespoons olive oil, the garlic and the dried cayenne pepper. When the garlic starts getting lightly brown, remove the pan from the burner and add the paprika and the apple cider vinegar.


Remove the fish from the oven after 20 minutes and place the fish and onion on a serving platter. Then pour some of the liquid from the oven pan into the mix of garlic,cayenne, paprika and vinegar. Whisk well and pour over the fish. Garnish with parsley.

Tomato and Cheese Brochette with Pedro Ximenez Vinegar (Brocheta de tomato y queso con reducción de vinagre de Pedro Ximenez)

Pedro Ximenez is a sweet, thick Spanish wine great for pairing with desserts. Today I made brochettes of cheese curds, tomatoes and herb crostini with a reduced Pedro Ximenez vinegar.

Ingredients:


micro greens
grape tomatoes
Wisconsin cheese curds or tofu
herb crostini bread
Pedro Ximenez vinegar or balsamic vinegar
1 tablespoon sugar
Salt


Make the crostini ahead of time as follows: cut the bread in squares, toast it, rub with garlic and the herbs of your choice, and drizzle it with olive oil. Lay them in a pepper towel. 


In the meantime combine a cup of Pedro Ximenez vinegar and  1 tablespoon sugar and let it reduce. Remove from the heat and let it rest in the refrigerator.


Assemble the brochettes with tomato, cheese, crostini, cheese, and tomato. Lay them on a plate, add the micro greens, drizzle with some of the reduced vinegar, olive oil and salt. This is nice appetizer, tapa or little salad on a stick.

Haitian Rice with Mushrooms-Diri Ak Djon-djon (Arroz Haitiano con hongos)

Diri Ak Djon-djon is a Haitian specialty that is served on special occasions in contrast to an everyday staple such as rice and beans. I was introduced to diri (rice)  ak (with) djon-djon (mushrooms) in Creole 21 years ago by my daughter's Haitian godmother, Rose-Marie, and since then I always look forward to the day she cooks it. Rose-Marie made this dish for the blog and now we will add a recipe category for international dishes.


Djon-djon is a mushroom found in the West Indies and former French colonies. It is said  that the French wanted to bring slaves with foods from their land in the belief that they would work harder and be more content with foods with which they were familiar. For this reason you don't find a recipe like this one in the Dominican Republic, Puerto Rico,Cuba or other islands that didn't have a French influence. You can find djon-djon in a Haitian or Jamaican store. 


The most interesting thing when making this recipe is that the dried mushrooms are the most important part but you don't cook them with the rice. You boil the dried mushrooms and then, after straining to get rid of dirt, you just use the liquid.

Ingredients:


2 tablespoons olive oil
1 pound shrimp
2 cups dried djon-djon, 6 cups water to boil
1/2 medium onion, finely chopped
3 garlic cloves, finely chopped
2 cups long grain rice to 4 cups water from boiling the mushrooms
2 cups green peas
1 teaspoon oregano (optional)
1 teaspoon thyme (optional)
1 teaspoon black pepper
salt to taste


In a pot put the 2 cups djon-djon and 6 cups water and bring  to boil on a medium heat burner. Simmer and let it reduce for about 15 minutes. Let it rest and strain in a colander covered with paper towel a couple of times. Discard the mushrooms but reserve the water. After boiling with the mushrooms the water will be brown.


In another pot heat the olive oil, onion and garlic. When the onion is translucent, add the shrimp with its shell on to give flavor, and then add the rice, water and green peas. Bring to a boil,then reduce the heat to low and let it cook covered until the rice is done.


http://www.sams247.com/foods/DJON-DJON-MUSHROOMS-Dried-10-OZ.aspx

Barbecued Baby Back Ribs with Jesuralem Artichoke Slaw and Five Beans

It is said that barbecue has to be done low and slow and that you can use a rub or a sauce. I cook ribs slowly in the oven at a very low temperature and then after 3 hours I move the ribs to the pit where my husband uses wood chips to smoke the meat with a sauce. Also, when I make the rub I use Spanish smoked paprika. To keep the ribs from drying you can do two things. You can cover the ribs with aluminum foil or put a pan of water in the oven.

Ingredients:

2 racks baby back ribs

To make the rub:

6 tablespoons brown sugar

2 1/2 tablespoons smoked paprika

1/2 tablespoon smoked hot paprika

1 teaspoon black pepper

1 teaspoon allspice

1 teaspoon nutmeg

Mix all the ingredients together. Put the ribs on an oven tray, rub the ribs on both sides and let rest for 30 minutes to 1 hour. In a preheated oven at 250˚F, put the tray covered for three hours with aluminum foil or if uncovered add a tray with water.

In the meantime you can make the barbecue sauce:

2 cup ketchup

1/2 cup water

1/3 cup apple cider vinegar

1/3 cup brown sugar

1 tablespoon sugar

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon worcestershire sauce

cayenne pepper to taste (I don't add any because I add hot smoked paprika and black pepper to the rub.)

Put all the ingredients in a pot, simmer and let it reduce. Keep it in the refrigerator.

For the Jerusalem Artichoke Slaw:


5 medium Jerusalem artichokes, scrubbed well but not peeled
1 medium onion
1 carrot
1 rib celery
1/2 cup mayonnaise
salt and pepper


Cut the vegetables and then blend well in a food processor. Add the mayonnaise, salt and pepper to taste, and blend again.  Serve chilled.


For the Beans:


1 can baked beans (use the sauce)
1 can butter beans, drained
1 can kidney beans, drained
1 can navy beans, drained
1 can pinto beans, drained


4 cloves garlic, chopped
1 medium onion, diced
olive oil
6 slices bacon, cooked and crumbled
1/4 cup cider vinegar
1/2 tsp dry mustard
1/2 cup catsup
2/3 cup brown sugar
water
salt to taste


In a stew pot simmer the garlic and onion in olive oil until tender.  Add the bacon, vinegar, dry mustard, catsup, brown sugar and stir well.  Then add the beans and a bit of water and cook covered  for one hour on low heat.  Add salt to taste and water as necessary to keep the beans moist.