Archive for May, 2008
Dutch Oven Paella
Don’t have a paella pan? Here’s a dutch oven recipe from America’s Test Kitchen.
The Dutch oven should be 11 to 12 inches with at least a 6-quart capacity. — posted by MulliganChickpeas in Sherried Onion Sauce
Tastes even better if you let it sit for half and hour. From the Tapas section in a supermarket handout. — posted by Julie B’s Hive
Spanish Burgers With Romesco and Manchego Cheese
These are Spanish-inspired burgers. Romesco, a roasted red pepper pesto, goes perfectly with the beef, and sharp Manchego cheese may just usurp Cheddar as the ultimate cheeseburger topping. You can prepare the Romesco up to two weeks ahead. Add sliced tomatoes and lettuce if you wish, but frankly, less is more here to better appreciate […]
Grilled Spring Onions With Romesco Sauce
Spring onions look similar to green onions, but are a bit larger and stronger tasting. This recipe was developed by Melissa Clark and appeared in the New York Times. Romesco sauce is commonly served in the Catalan region of Spain. It can also be served as a sauce for meat, fish or […]
A French Country Affair! Elegant Omelette Gateau W/Chive Flowers
This would be a wonderful centrepiece for a special celebratory meal, such as a summer wedding, christening, anniversary, birthday or a bridal shower. Open faced omelettes, studded with fresh vegetables and herbs including chives and chive flowers, are sandwiched together with herb and garlic cream cheese to create a savoury vegetarian gateau! Top the […]
Garlic Mayonnaise (Allioli)
Taken from The Best International Recipe, posted for safekeeping. Extra-virgin olive oil is too strong; if you do not have regular olive oil, use equal parts extra-virgin olive oil and vegetable oil. Ground black pepper may be substituted for the black pepper, but white is not visible. Spread on sandwiches or dip with crudites. — […]
Seafood Spanish Rice
This is a quick easy version of paella. Minimum preparations and all cooked in one pan. Very hearty and tasty. — posted by Tassie Devil
