#1. To relive the amazing paella that we had in Cannes this past May
#2. To celebrate our first month reunion from graduating business school
#3. Tapas party Part Dos since I missed the first one while I was in Costa Rica
#4. To put to use Uday's newly remodeled kitchen (think granite counters, stainless steel appliances, new cabinets.. Hmm.. looks strangely similar to my kitchen.......)
We decided to make a bunch of tapas (* denotes recipes available below). We had two versions of sangria: cava sangria (with sparkling wine) and traditional red wine sangria. Nectarines, oranges and apples were used in both versions. There was also ample wine and champagne.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MwllF8BMH_myH_aVoiD_o0w9Vn1_6-El0hIFG4AIgAu-2Ky_EedtxULnrT6hMPpNl-CBMdpwvQ2wK3rosrUn2Oe6ih-8tG11w1c5mA8G0K6RqRTDYpRGKAxKxh60pN9HG-MEDyweRZk/s320/Bacon.jpg)
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The final product. It was scrumptious! This reminded me of the amazing bacon-wrapped dates that I had at Primitivo. There were loads of great flavors and textures, all in one bite: The date was sweet and creamy, the bacon was salty and crispy, and the almond added a nice, hard crunch.
Scallops scampi*, tiny delectable bay scallops.
Albondigas* (the non-soupy kind), in tomato sauce. The meatballs were cooked well (tender, not dry) and the sauce was thick and had a little kick to it (from the chipotle). I also liked that they were mini meatballs, which made for good tapas-style dining.
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The spread. Apart from the albondigas, scallops and dates mentioned above, we also had a plate of prosciutto, homemade hummus, chickpeas and spinach*, and in the top right corner of the photo, Spanish Tortilla*.
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Potato-leek soup*. The soup was thick, rich and oh so delicious. There was also bacon topping, which really completed the dish.
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Seafood Paella, the staple of the night. The rice was cooked perfectly, and the dish was aromatic. There was a plethora of seafood including mussels, fish, shrimp and clams. There's really nothing better than a home-cooked paella because you can choose any ingredient that you desire.
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To end on a sweet note, we had homemade ice cream. Two choices: Strawberry and Heath Bar. Although the strawberry was great, the heath bar was my favorite. It had the perfect combination: chocolate and toffee. I loved the crunch that it gave in the ice cream.
The night ended with some rockband. Successful party: There's nothing better than good food, great company and some disastrous singing.
RECIPES
RECIPES
Almond-stuffed Medjool wrapped in bacon
6 slices bacon, cut into halves
12 dates, pitted
Whole almonds
Wooden toothpicks
6 slices bacon, cut into halves
12 dates, pitted
Whole almonds
Wooden toothpicks
Preheat oven to 325 degrees F
Stuff almond in the cavity of the date. Wrap each date with a slice of bacon and secure with a toothpick.
Bake the dates on a non-stick cookie sheet until the bacon is brown and crisp, about 5 minutes
Flip the dates over and bake for additional 5 minutes.
Flip the dates over and bake for additional 5 minutes.
Serves 12
Bay Scallops Scampi - Recipezaar recipe
1 1/2 tablespoons olive oil
3 tablespoons butter
1 lb bay scallop, rinsed and patted dry
3 garlic cloves, slivered
2 tablespoons fresh lemon juice
1/4 cup white wine
2 tablespoons capers
1 pinch kosher salt
Fresh ground black pepper, to taste
Fresh flat-leaf Italian parsley, roughly chopped
2 tablespoons lemon zest
In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
1 1/2 tablespoons olive oil
3 tablespoons butter
1 lb bay scallop, rinsed and patted dry
3 garlic cloves, slivered
2 tablespoons fresh lemon juice
1/4 cup white wine
2 tablespoons capers
1 pinch kosher salt
Fresh ground black pepper, to taste
Fresh flat-leaf Italian parsley, roughly chopped
2 tablespoons lemon zest
In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
Transfer scallops to the skillet and cook until seared, about 20-30 seconds. Gently flip and sear on other side for another 20-30 seconds. Remove skillet from heat.
Add the garlic, lemon juice, wine and capers. Season with salt and pepper. Toss gently and place scallops on a warmed serving platter. Garnish with parsley and lemon zest.
Albondigas - Food Network recipe from Giada de Laurentiis with slight modifications (^ denotes modifications)
1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs
3 tablespoons ketchup
1/4 cup chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground dark turkey meat
3 tablespoons olive oil
26 ounces Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs
3 tablespoons ketchup
1/4 cup chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground dark turkey meat
3 tablespoons olive oil
26 ounces Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.
Transfer the meatball mixture to a serving bowl. Serve with toothpicks.
Simple Tomato Sauce^:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.
Transfer the meatball mixture to a serving bowl. Serve with toothpicks.
Simple Tomato Sauce^:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
1/2 cup canned chipotle peppers^
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, chipotle peppers and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, chipotle peppers and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
Chick-Peas and Spinach Tapas -Food Network recipe from Padma Lakshmi
10 ounces fresh spinach leaves, rinsed
19-ounce can (2 cups) chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
19-ounce can (2 cups) chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop.
In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets.
Serves 4
Tortilla al estilo Route 11 (Route 11 potato chips omelet) - "Tapas : A Taste of Spain in America," by Jose Andrés
7 large eggs
4 ounces good-quality potato chips, such as Route 112 teaspoons
salt
4 tablespoons Spanish extra-virgin olive oil
Break 6 of the eggs into a large mixing bowl. Add the chips and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb a lot of the egg, 5 minutes. Then beat the seventh egg and add it to the egg-chip mixture. Add the salt.
Heat 2 tablespoons of the oil in a small sauté pan (no bigger than 6 inches in diameter) over a medium flame. Add the egg mixture and stir briskly a few times with a wooden spoon to prevent the eggs from sticking to the bottom of the pan. Shake the pan in a circular motion for 10 seconds to keep the mixture loose as the eggs start to stick together. Then lower the temperature and cook for another minute.
Place a plate over the pan and invert the pan and plate together so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the remaining 2 tablespoons oil. Return the tortilla to the pan by sliding it back in, raw side down. Continue cooking for another 60 seconds. Serve immediately.
Serves 4
Serves 4
Potato Leek Soup - Boston.com recipe
1/4 cup (4 tablespoons) butter
1 medium onion, chopped
3 leeks, thinly sliced and rinsed well
3 cloves garlic, smashed
5 medium russet (baking) potatoes, peeled and cut into 1-inch pieces
4-5 cups chicken or vegetable stock
Salt and pepper, to taste
3/4 cup heavy cream
2 tablespoons finely chopped parsley
In a large heavy-based stock pot, melt the butter over medium heat. Add the onions, leeks, and garlic. Cook, stirring often, for 10 minutes or until softened.
Add the potatoes, 4 cups of the stock, salt, and pepper. Bring to a boil. Lower the heat and simmer about 15 minutes or until the potatoes are tender.
In a blender, puree soup in batches until smooth. Return it to pot. Bring to a simmer. Add the cream and parsley, and taste for seasoning. Add more salt and pepper, if you like. If the soup is too thick, add remaining stock in 1/4-cup increments until it is the consistency you prefer.
1 medium onion, chopped
3 leeks, thinly sliced and rinsed well
3 cloves garlic, smashed
5 medium russet (baking) potatoes, peeled and cut into 1-inch pieces
4-5 cups chicken or vegetable stock
Salt and pepper, to taste
3/4 cup heavy cream
2 tablespoons finely chopped parsley
In a large heavy-based stock pot, melt the butter over medium heat. Add the onions, leeks, and garlic. Cook, stirring often, for 10 minutes or until softened.
Add the potatoes, 4 cups of the stock, salt, and pepper. Bring to a boil. Lower the heat and simmer about 15 minutes or until the potatoes are tender.
In a blender, puree soup in batches until smooth. Return it to pot. Bring to a simmer. Add the cream and parsley, and taste for seasoning. Add more salt and pepper, if you like. If the soup is too thick, add remaining stock in 1/4-cup increments until it is the consistency you prefer.
Serves 6
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