Epicuro Nero d' Avola

I cannot tell you how much I love this wine! A big red for a small price- $5.99 at Trader Joes.  I could happily drink this wine out of Sicily daily as it embodies what I love in a wine: full bodied, fruity, dry and elegantly smooth! 

Bottle says:  Made only with the Nero d’Avola grapes, this is a great wine with a beautiful rich, bright garnered colour and full bouquet redolent of berries, cherries and spices. The flavor is clear-cut, full-bodied and elegant. Perfect with grilled red meats and game. Serve at 18 degrees Celsius.”

Spanish Tapas: "Patas Bravas" Bold Potatoes

Patatas Bravas is a favorite tapas dish of me and my husband. We have ordered it many times at tapas restaurants and I have made it a few times at home. This is the best recipe I have found for it.

6 potatoes
oil for frying
3/4 cup tomato sauce
4 tablespoons mayonnaise
one clove of garlic, minced
one tablespoon vinegar
one teaspoon Spanish paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Instructions

For the sauce combine the tomato sauce, mayonnaise, garlic, vinegar, paprika, cumin and pepper in a small sauce pan. Slowly heat while you prepare the potatoes.

Parboil potaotes. Drain, peel and cut into cubes. Deep-fry or saute in hot olive oil until browned and crisp. Drain and serve immediately sprinkled with salt and drizzled liberally with the spicy sauce.

Yield: 4-6 servings

Mexican "Salsa de Tomatillo y Aguacate"- Avocada and Tomatillo Salsa

I recently purchased a food processor and can now make all kinds of things I was unable to make before. One of the first things I tried with my new food processor was this salsa. It was so easy and delicious. Store bought salsa is definitely a thing of the past!

6 tomatillos, husked and rinsed well
1/2 white onion, chopped
1/2 bunch cilantro, chopped
1 large clove garlic, minced
1 serrano chile, stem removed
1 teaspoon salt
1 rice avocado, peeled and cubed

Instructions

Place tomatillos, onion, cilantro, garlic, chile, and salt in a food processor or blender; puree until smooth. Add avocado and puree until smooth. Add a bit of water if needed- salsa should be a little thicker than tomato sauce.

Yield:3 cups

Variation: Try using different kids of peppers. I had jalapenos on hand so I used those instead of serranos. Try adding pineapple to sweeten it up for something different.

Souverain of Alexander Valley California, Cabernet Sauvignon 2007

Understand, I drink cheap wine from Trader Joes. Generally wines priced between $7-13. Matt picked out this wine the other day at a wine store chain here in Minnesota called Haskells. Normally priced $20 it was on sale for $10. I didn't didn't think too much of it, that is until we drank it. I would have to say it is the best wine I have ever had. Smooth, full bodied, with a perfect finish. In fact the best word I would give to describe this wine is "elegant." If you see it buy in bulk!

Fresh Herbs

My brother-in-law Steven has a bit of a green thumb and recently put together a beautiful fresh herb basket for me with 6 herbs. Yippee- I can't wait to start eating it! Thanks, bro!

Spanish Tapas "Pollo al Ajillo"

This is an easy tapas dish: chicken sauteed with loads of garlic and then simmered in Sherry. Flavorful and juicy!

900g/2 lb chicken wings (or whole chicken cut into bite size pieces)
salt & pepper
1 head garlic (about 12 cloves)
4 tablespoons olive oil
1 bay leaf
120 ml/4 fluid oz/ 1/2 cup dry or medium dry sherry
chopped parsley

Instructions
Cut off the wing tips and discard. Divide each wing into 2 joints. Sprinkle chicken pieces with salt and pepper. Lightly smash the garlic cloves to split the skins, but do not peel them.

Heat the oil in deep frying pan. Add the chicken pieces and garlic to the oil and saute them very slowly. When the chicken is browned on all sides, add the bay leaf and Sherry. Continue cooking until the liquid is cooked away and the chicken begins to sizzle again. Serve hot garnished with chopped parsley.

Yield: Makes about 12 tapas.

Spicy Pepper Penne

This is my favorite pasta dish of all time. It is fast, easy and so dangerously delicious that I think I could eat the whole pan every time I make it. The ingredients may not seem remarkable but once you taste it I am sure it will become a staple meal in your household too!

1 (16 ounce) package penne pasta (I use whole wheat penne)
1/2 teaspoon dried rosemary
7 ounces sliced pepperoni, halved
1 jar (7 ounces) roasted red sweet peppers, drained and chopped
3 1/2 cups water
1/2 cup whipping cream
1/2 cup grated Parmesan cheese

Instructions

In a large skillet layer the pasta, rosemary, pepperoni, and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.

Yield: About 6 servings.

Mexican Puerquitos

One of the Hispanic cops I used to work with had these cookies in his lunch everyday. I did not think much of them until I moved away to Europe and began missing all things Arizona/Mexico. When I would come home to Arizona for visits I would buy a package of these Mexican cookies to take back to Ireland. Now that I am up in Minnesota I am without them again so I have to make them myself. Good thing they are easy to make!

3 cups all purpose flour, sifted
1 tablespoon ginger
1 1/2 teaspoon ground canela or other cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon white pepper
1/2 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup sour cream
1 egg
1/4 cup honey
1/4 cup molasses
1 teaspoon vanilla

Glaze
1 egg white
1 tablespoon water

Instructions
Preheat oven to 350 F. Grease two large baking sheets. Sift together flour, ginger, canela, baking soda, salt, cloves and pepper into a bowl. In a large bowl, cream together the butter and sugar. Add the sour cream, egg, honey, molasses, and vanilla. Stir in the dry ingredients and mix again until well combined. The dough should be fairly moist.

Refridgerate the dough, covered, for 2 hours. Dust counter lightly with flour. Roll the dough out to about 1/3 inch thickness and cut cookies with a pig-shaped cutter. Transfer the cookies to baking sheets, spacing them about 1 1/2 inches apart.

To prepare the glaze, combine the egg white and water in a small bowl. Brush the cookie slightly with the glaze. Bake the cookies for 10-12 minutes. Do not overbake because the puerquitos should be soft and chewy. Cool cookies for 5 minutes. Coverered, they will keep several days.

Yield: About 30 cookies.

Fancy Coffee Drinks

I received an espresso maker for Christmas this year and I finally have time to begin learning to use it. I am not a big fan of just plain espresso but I am excited about all the fancy drinks one can make with an espresso maker- like chai tea lattes and caramel macchiatos. I found some great videos on how to make these kind of drinks put out by a coffee shop in Santa Monica. At the end of this video you will see a list of how to videos for various coffee drinks.

Mexican Posole

I had been wanting to try this soup for a while when my Mexican amiga made a big batch for her work at Christmas time and brought me a bowl. Just as I suspected I loved it. Here is the recipe for this festive Mexican soup from the Mad Coyote Joe "Sonoran Grill" cookbook.

Soup
2 lbs. roasted pork or any cooked poultry
3 (14.5 ounces) cans white hominy, drained
1 teaspoon whole Mexican oregano
3 cloves fresh garlic, minced
1 teaspoon ground cumin
1/3 cup New Mexico mild red chile powder
2 (48- ounce) cans chicken broth

Garnish
1 purple cabbage, finely chopped
1 white onion, finely chopped
1 bunch red radishes, washed and thinly sliced
1 bunch fresh cilantro, washed and diced
1 tablespoon chile tepins (cayenne pepper may be substituted)
2 fresh limes, cut into wedges

Instructions:

In a large slow-cooker place pork or poultry, hominy, oregano, garlic, cumin, chile powder, and chicken broth. Heat on medium for 5-6 hours or longer. Stir occasionally. Serve in large soup bowls with a little of each of the following: purple cabbage, white onion, red radish, and cilantro.

Crush 1 chile tepin or add a pinch of cayenne and a squeeze of fresh lime.

Yield: Serves 8-10.

Guadalajaran Salsa

The difference between eating store bought jar salsa and fresh homemade salsa can be likened to the difference between night and day! If you have never made salsa, if you are afraid, if you think it is too difficult or too much to monkey with, then this is the salsa recipe for you to start with. You will soon see that making flavorful fresh salsa is easy and well worth it.

3 Pulla chiles
4 tomatillos
3 Roma tomatoes
1 teaspoon course sea salt
1 clove garlic, minced
1/4 white onion, finely chopped
1/2 bunch cilantro, chopped

Instructions:
Toast the chiles on a hot dry comal for 2-3 minutes, turning often to avoid burning. Turn heat up. Remove the cores from the tomatillos and tomatoes and then char the outside on the comal until dark brown or lightly blackened. Coarsely chop the tomatillos and tomatoes and set aside.

Place the salt and then the garlic in the bottom of the molcajete. Work into a paste. Add the chiles and break up into small pieces. Add the tomatillos and tomatoes, working into micture. Now add the onion and cilantro, but stir in- do not grind. Serve with tortilla chips, tacos or burros or spoon over your breakfast eggs and refried beans.

Yield: Makes 2 cups.

Variation: Try making this salsa using different kinds of chiles like jalapenos or serranos.

Note: A comal is like a round griddle. A good substitution is a crepe pan. A molcajete is essentially a mortar and pestle and is a great addition to any kitchen as it is great at grinding spices and tearing rather than pureeing vegetables.

This recipe comes from Mad Coyote Joe's "A Gringo's Guide to Mexican Cooking."

Israel's Ben Ami Cabernet

I have wanted to try an Israeli wine for a long time so for my birthday last week I picked out this wine, Ben Ami Cabernet Sauvignon 2007. The wine label says:

"This wine is 100% Cabernet Sauvignon, grapes from the Judean Hills and coastal plains give rounded fruit flavors, balanced by the firm structure and intensity of fruit from the Upper Galilee. The wine was aged eight months in American oak. Made in the "new world" style, it is enjoyable now but will improve with age."

My description is much simpler- a good wine, very smooth, would definitely buy again.

Indian Naan Bread

With Indian food becoming so popular over the past few years it is easy to find naan bread at the store but why not make your own as it is easy to make and so much better fresh!

300g/10.5 oz strong plain white flour
1 teaspoon salt
1 1/2 teaspoons salt
1 1/2 teaspoon dried yeast
4 tablespoons natural yogurt (at room temperature)
1 tablespoon sunflower oil
About 125ml/4fl oz) warm milk
About 3 tablespoons melted ghee or butter, for brushing

Instructions:

Add ingredients to breadmaker in order specified in your instruction book. Use basic dough setting. Once the dough is done kneading remove and place into a greased bowl. Cover and let rise in a warm place until doubled in size. Punch down the dough and divide into 6 equal portions. On a lightly floured surface roll out each piece of dough to form a flat oval or teardrop shape, about 5mm/1/4 inch thick. Cover and leave for 15 minutes.

Preheat oven to 230 C/450 F. Put two baking sheets in the oven to heat. Place the naan breads on the hot baking sheets and brush with melted ghee or butter. Bake about 10 minutes or or until puffed up. Wrap in a clean towel and serve warm.

Yield: 6 naan breads.

Variation: For spiced naan bread add 1 1/2 teaspoons ground coriander, 1 teaspoon ground cumin and 1 teaspoon hot chili powder. For garlic and coriander naan bread add 1 1/2 ground coriander, 1 large garlic clove, 1-2 teaspoons black onion seeds and 1-2 teaspoons chopped fresh coriander.

Joao Portugal Ramos "Loios" Tinto 2008

Here is a Portuguese wine my husband picked up from our local wine store over the weekend. The last Portuguese wine we got there we really enjoyed so I was delighted he brought home another. This wine turned out to be another great one to add to our collection of favorites. It is described as having a "fresh and intensely fruity aroma with vegetal undertones. Soft and easy, nice length." I would only one more word to the description: smooth! If you run across this one at your local wine store definitely pick one up.

My Mom's Potato Salad

Fourth of July is a time for BBQs and fireworks. No American BBQ is complete without baked beans and potato salad. My mom makes the best potato salad ever and doesn't mind me sharing her simple recipe.

6 medium potatoes
6 hard boiled eggs
1 cup mayonnaise
1 teaspoon dill mustard
1 teaspoon sugar
salt and pepper to taste
1 onion, finely chopped
2 celery stalks, finely chopped
1/2 red bell pepper, diced

Instructions:

Peel and dice potatoes. Place in a large pot of water. Bring to a boil. Lower heat and simmer until potatoes are tender but not mushy. Drain potatoes and allow to cool.

In a large mixing bowl combine mayonnaise, dill mustard, and sugar; season with salt and pepper to taste. Add chopped onion, celery, bell pepper, and potatoes. Peel and roughly dice 4 of the 6 hard-boiled eggs and add to the bowl. Mix together all ingredients. Taste for seasoning. Pour the potato salad into a serving dish and garnish the top with the last 2 hard-boiled eggs, thinly sliced.

Yield: Serves About 8

Georgia's "Teliani Valley Saperavi Red Dry"

Matt and I stumbled across this wine the other day at a grocery store in the city center and mistook it for Israeli wine so we excitedly bought it. After drinking it over the weekend and enjoying it so much I thought I should add it to my blog. It wasn't until I looked it up for this post that I realized it is Georgian in origin. I didn't know wine could be produced from that part of the world. Here is what the wine's website has to say about this wine:

"This beautiful, powerful saperavi offers aromas of black cherry and cassis, followed by full, ripe fruit flavors and a hint of spiced Oak. The tannins are ripe and integrate a generous dose of cedar and vanilla that fans out in the finish. Enjoy this powerful wine with barbecue."

I found it to be a nice, full bodied dry red which is what I really like. I don't know how much Georgia exports their wines but if you come across it you should definitely try it.

Oatmeal Cookies

Baking cookies is so American I have come to find out while living abroad. But when cookies are so easy to make and delicious to eat why the heck not?! This is the best recipe I have ever used for oatmeal cookies.

1 cup (215 g) margarine
3/4 cup (165 g) brown sugar
1/4 cup (50 g) white sugar
1 package (3.5 oz)/98 g vanilla flavored instant pudding mix
2 eggs
1 1/4 cup (155 g) flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 1/2 cup (285 g) rolled oats
1 cup (165 g) raisins

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Spray two cookie sheets with non-stick spray. In a large bowl cream together margarine, brown sugar, and white sugar until smooth. Blend in instant pudding, then beat in eggs until the batter is light and fluffy. Combine flour, baking soda, salt, and cinnamon; mix into the batter. Stir in oats and raisins. Dough will be stiff. Drop dough by spoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes in the preheated oven, or until firm. Cool on wire racks.

Yield: About 60 cookies

Variation: Instead of or in addition to raisins use chocolate chips and butterscotch chips.

Spanish Tapas: Chorizo and Cheese Tortilla

The Spanish tortilla is a very popular tapas dish in Spain. This version, with the addition of chorizo and cheese, is even better and can be eaten hot or cold.

5 tablespoons olive oil, divided
6 oz thin sliced chorizo
1.5 lbs waxy potatoes, thinly sliced
2 Spanish onions, halved and thinly sliced
4 large eggs
2 tablespoon chopped, fresh parsley, plus extra to garnish
1 cup grated cheddar cheese
salt and ground black pepper

Instructions:

Heat 1 tablespoon oil in a medium sized non-stick frying pan and fry the sausage until golden brown and cooked through. Remove with slotted spoon and drain on paper towel.

Add 2 tablespoons to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently. Cover tightly and cook over a gentle heat for about 30 minutes, turning occasionally until softened and slightly golden.

In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and salt and pepper. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.

Wipe out the pan with a paper towel and heat the remaining 2 tablespoons oil. Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.

Preheat the grill/broiler to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with aluminum foil and place the tortilla under the grill until it is set and golden. Cut into wedges and serve garnished with parsley.

Yield: 4-6 servings.

Spanish Tapas: "Pollo Con Limon Y Ajillo" Chicken with Lemon and Garlic

Eating tapas (small bites) is my favorite thing about going to Spain. There are endless tapas recipes and this will the first of hopefully many tapas posts to come. This recipe is fast and very easy to make.

2 skinless, boneless chicken breast fillets
2 tablespoons olive oil
1 shallot, finely chopped
4 garlic cloves, finely chopped
1 teaspoon paprika
juice of one lemon
2 tablespoons chopped, fresh parsley
salt and ground black pepper
fresh flat leaf parsley, to garnish
lemons wedges, to serve

Instructions:

Slice the chicken meat into strips. Heat the oil in a large frying pan. Stir-fry the chicken strips with the shallot, garlic and paprika over high heat for about three minutes until cooked through. Add the lemon juice and parsley and season with salt and pepper to taste. Serve hot with lemon wedges, garnished with flat leaf parsley.

Serves: 2

Variation: Use strips of pork fillet with scallions instead of shallots and use the green scallion tops to replace the parsley.

Off eating...

Off eating in Seville and Granada, Spain!