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18.11.17 1727 [PST]
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Home >> Articles >> Recipes

Barcelona Cooking Class Recipes

CHUPITO DE SOPA DE TOMATE AL AROMA DE IDIAZÁBAL
de Peio García Amiano
(tomato soup flavoured with idiazábal smoked cheese)

Ingredients (4 servings)

* 4 tomatoes, peeled and seeded
* 20 gr idiazábal cheese, grated
* 20 gr of allioli sauce
* 2 spoons of balsamic vinegar
* 1 clove of garlic, peeled
* 25 gr of walnuts
* 25 gr of hazelnuts
* parsley
* olive oil
* salt

Method

Peel the tomatoes, seed and blend them together with the vinegar and a pinch of salt.

In a mortar, pound the garlic cloves, the parsley and all the nuts. Emulsify with a little of olive oil.

Serve in a cup and decorate with a teaspoon of what you’ve got from the mortar, a teaspoon of allioli and some grated cheese.

TORTILLA DE PATATAS Y PAN CON TOMATE
(potato omelette with tomato bread)

Ingredients (4 serves)

Tortilla de patatas

* 300 gr of potatoes, peeled, chopped (10 oz)
* 1 onion, peeled, in half rings
* 3 eggs
* olive oil
* salt

Pan con tomate

* 4 slices of farmhouse bread
* 2 red tomatoes
* 1 garlic clove (optional)
* olive oil
* salt

Method

Tortilla de patatas

Peel and rinse the potatoes; dice them thinly.

Peel the onion and cut it in half rings.

Fry the potatoes in plenty of hot olive oil. Add the onion into the frying pan when the potatoes are half done.

Leave over medium heat until both the potatoes and the onion are well done. Set aside over absorbent paper.

Beat the eggs in a separate bowl and season with salt. Pour the drained potatoes and onion in the bowl and mix.

Remove excess of oil from the pan. Pour the mixture over the heated pan and cook until the bottom starts to brown. Flip it over, and gently slide the tortilla into the pan again so the uncooked part is face down and finish cooking.

Pan con tomate

Peel a clove of garlic and cut it in halves. Cut the tomatoes also in halves cross wide.

First rub the bread with the garlic with the cut side, and then with the tomato, squeezing gently. Sprinkle it with salt and drizzle it with olive oil.

PAELLA DE MARISCO (seafood paella)

Ingredients (4 serves)

* 8 prawns
* 2 squids (or cuttlefish), in rings
* 500 gr of clams and / or mussels (1.1 pound / 17.5 oz)
* 2 or 3 cloves of garlic, peeled, crushed
* 1 tomato, peeled, minced
* 6 tablespoons of olive oil
* 400 gr of rice (1 pound / 14 oz)
* 1,1 l of fish stock (4.4 cups)
* 8-10 saffron threats or colouring

Method

Heat the oil in the pan and fry the prawns until slightly browned. Transfer to a plate and set aside.

Add the tomato in the same hot oil and fry slightly. After some minutes, add chopped garlic and fry over medium heat.

When the tomato starts to burn, stir in the squid and the clams and mussels.

Stir in the stock and the saffron and bring it to a boil.

Add the rice and distribute it evenly. Rice can’t be touched beyond this point!

After some minutes add the prawns in a decorative pattern.

Increase the heat to medium-high and cook for (+/-) 8 minutes, rotating and swirling the pan to distribute the heat evenly. Reduce heat to minimum and cook (+/-) 10 more minutes.

Let it stand for about 5 minutes before serving.

CREMA CATALANA (Catalan cream)

Ingredients (6 serves)

* 6 egg yolks
* 200 gr of sugar (0.5 pound / 7 oz)
* 1 l of milk (4 cups)
* 40 gr of starch (1.75 oz / 0.11 pounds)
* peel of one lemon
* 1 stick of cinnamon
* vanilla (optional)

Method

Blend the egg yolks and the sugar until it becomes a fine cream. Add 750 ml of milk and stir to get a good mixture. Add the lemon peel and the cinnamon.

Heat it over medium-high heat in a saucepan.

Meanwhile, dissolve the starch in the remaining milk and stir the mixture into the saucepan.

Bring to the boil, stirring all the time and set aside at first bubble.

Let it cool for a while, still stirring, and distribute it in little earthenware dishes before it cools down completely.






  

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