|
Spanish Home CookingCocina Casera Españolaby Miriam KelenReviewed by Madelyn MillerWhile in high school, I was an exchange student to Madrid. I lived with a Spanish family and my memories of each meal are as wonderful as the many world class meals I eat as a restaurant reviewer. I remember my “Spanish mother” bringing home fragrant goodies from the market and then spending the day cooking up gourmet delights. How did she do it? Now that I am old enough to appreciate her art, I can no longer get her recipes. Thank goodness there is a cookbook, SPANISH HOME COOKING, COCINA CASERA ESPANOLA by Miriam Kelen. Everyone has favorite recipes that you are not likely to find in most restaurants. Good old-fashioned home cooking is passed down through the generations and leaves an indelible impression on our memories — and our palates. Americans are not alone in this respect. Just as a glazed holiday ham or a blueberry pie just out of the oven may set our taste buds tingling, a steaming and savory pork-filled empanada or a classic, creamy flan have a very special place on the Spanish table. This traditional cooking is the product of a mother’s love, a grandmother’s wisdom, or a father’s inventiveness.
Occasionally Spanish cooking is associated with Mexican
cooking, but SPANISH HOME COOKING dispels any misconceptions with its vast
array of authentic
Meanwhile, savory Pierna de Tenera (Braised Veal
Shanks) and Paella Mixta (Chicken and Seafood Paella) or subtle Pucero
Canario (Canary Island Meat and Vegetable
Miriam Kelen has been around food all her life, whether helping in the kitchen as a little girl, trying to impress newlywed friends as a young bride, cooking for a family of five or carefully — and happily — testing all the recipes for this book. Her love of travel and joy in partaking in the language and culture of Spain is evidenced not only in the book’s recipes, but also in the nearly 250 photographs she took of the country’s food and people. Although she has written material for commercial books, this is her first cookbook. Color transparencies of the book jacket are available upon request. 5% of the net proceeds of the sale of this book will go to an emergency food shelf network Recipes from SPANISH HOME COOKING by Miriam Kelen Patatas a la Riojana - Spicy Rioja Potatoes"You have to chascar (crack) the potatoes; cut them halfway through and snap them open. This allows the potatoes to absorb the flavor better." 6 servings 1-1/2 lb.
small potatoes (1 to 2 inches in diameter) Cut potatoes halfway through, then "snap" open. Heat oil in large skillet over high heat until hot. Add potatoes; cook about 10 minutes or until golden brown, stirring occasionally. Add onion and garlic; cook about 5 minutes or until onion is slightly brown, stirring frequently. Stir in bell peppers, paprika and salt; cook 2 minutes, stirring occasionally. Stir in chorizo and wine; cook about 3 minutes or until wine is slightly reduced. Add water to cover vegetables; add pickled chile peppers. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until potatoes are tender.Remove chiles. Spoon potatoes into individual flat soup bowls. If desired, serve with salad and bread. Chicken Manchego - Chicken from La Mancha"In the old days women made the dough which is cooked in the soup, but it takes a lot of time. So, now it's sold already made." 4 to 6 servings 3
tablespoons olive oil Heat oil in large skillet until hot. Add chicken thighs; cover and cook on all sides until browned. Season to taste with salt and pepper. Remove chicken from skillet. In same skillet, combine onion, red and green bell pepper, tomato, garlic and spring garlic; sauté over medium heat 10 to 15 minutes or until softened. Stir in browned chicken, water, 1-1/2 teaspoons salt, 1/4 teaspoon pepper, bay leaf and saffron. Bring to a boil. Reduce heat; cover and simmer about 15 minutes or until chicken is tende Add noodles and lima beans. Return to a boil. Simmer, uncovered, about 10 minutes or until noodles are done. Remove bay leaf before serving. TIP: *Spring garlic is available in the spring at farmers markets, co-ops and some supermarkets. However, the soup is delicious without it. Recipe(s) from SPANISH HOME COOKING; Cocina Casera
Española |
|
TM
After
three years of traveling, sampling, and cooking hundreds of dishes, Miriam
Kelen has captured the very heart, soul, and flavors of this traditional
blend of cooking in her SPANISH HOME COOKING: Cocina Casera Española
As
the Spanish share their dishes with family and loved ones, Kelen shares
those time-honored recipes with her readers. And, as one might expect from
honest 
Then,
of course, there are tapas, or appetizers. According to one theory, King
Carlos III was tired of soldiers getting drunk in the wine cellars, so he
mandated that a cover, or "tapa" of cheese or ham be put on the barrels so
the soldiers would eat while they drank. In Madrid, where there are some
streets lined with quaint little bars, tapas are a way of life. Tapa
Mediterránea (Mozzarella and Tomato Tapa), Tapa de Camarón (Shrimp and
Avocado Tapa), Patatas Rellenas de Rocafort (Roquefort Potatoes) are but a
few of these tantalizing little treasures in SPANISH HOME COOKING. Since no
great home-cooked meal is complete without a sweet finale, Crema Catalan
(Catalan Custard with Burnt Sugar Topping), Pastel de Manzana, (Golden Apple
Cake), and Almendras Garrapiñadas (Caramelized Almonds) will have you
believing that the Spanish invented dessert.