Spanish Romesco Sauce

I have seen this beautiful sauce pop up over a couple of blogs I follow, like Karen of Back Road Journal and Maureen of Orgasmic Chef and since I was making a Spanish potato omelet for an appetizer for a recent dinner party, I knew I had to pair it with this luxurious sauce. Spaniards sure know how to make beautiful raw dishes like Gazpacho, this sauce is smooth and perfectly balanced, making it an amazing addition to chicken or fish or even a simple pasta or gnocchi dish. The toasted almonds become the thickener and the olive oil emulsifies everything to a smooth, creamy sauce. I omitted the bread because I wanted to make it gluten free and because our dinner party had two kids, I went light on the smoked paprika and garlic, feel free to ramp it up if you’re in the mood.

Makes 375 mL  (1 1/2 cups) sauce

Original recipe, please click here

Ingredients:

• 1 large fire roasted red pepper, skin removed
• 1 garlic clove, finely chopped
• 1/2 cup slivered almonds, toasted
• 3 Campari tomatoes
• 2 tbsp Red Wine vinegar
• Pinch of smoked paprika
• 1/2 cup extra-virgin olive oil
• Mediterranean Sea Salt*, to taste
• Freshly ground black pepper, to taste
• Parsley, finely chopped

Directions:

1. Add everything but the parsley to your immersion blender container and blend until creamy and smooth.
2. Stir in the finely chopped parsley.
3. Serve warm or room temperature over fish, chicken or pasta. You can even use it as a dip for raw veggies or crackers.

*This is the sea salt I used. I purchased it San José, Spain last year.

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Cheese Crisps

I’ve been a little busy since we’ve returned from Arizona, you may have noticed my absence commenting and that I didn’t post last week. I was going to fret about it and try and throw together something but decided against it. Life happens.

One of our dear friends sold their home in the burbs and moved into their condo just before we left for holidays. JT and I helped them paint before the move, with the move, and a little organization. You see, their home was around 2,500 square feet and they moved into a 600 square foot condo. To say they down-sized is an understatement. I have to admit, I was a little jealous that they were able to rid themselves of excess, but I had to be honest with myself, and I’m not there yet. This past weekend, we went to visit and you know me, I never go empty handed, so I made these cheese crisps.

When I made the gluten free version of cheez-itz, I rolled them a bit thinner than usual and loved how crisp they baked up, so this time, I adjusted the gluten recipe and rolled them out in my KitchenAid pasta maker and the results were exceptional. Thinner crackers baked up so crispy, I was hooked. If you like cheese tuiles, then you will love these cheese-flavoured, light, crisp crackers, but be warned, they are quite addictive.

I added a little album of our trip to Arizona at the end of this post, if you are interested. Basically, it was the coldest and rainiest time in Arizona this year. We experienced -15°C (59° F) and snow in The Grand Canyon and although the sun did make an appearance from time to time, it never really warmed up. I wore layered leggings and tops, a winter coat, gloves and scarf and ear muffs, most of the time while we were in The Grand Canyon and Sedona. It rained so much in Sedona; Sedona gets about 38 cm (15 inches) of rain a year, in two days we had 4 cm (1.5 inches)! Oh well, it’s another reason to go back!

A KitchenInspirations Original Recipe

Makes about 350 g crackers (about 6 cups)

Ingredients:

• 240 g full-flavoured, hard cheese, grated (see notes)
• 45 g unsalted butter
• 15 g vegetable shortening
• ½ tsp salt
• 1/2 tsp smoked paprika (see notes)
• 1 cup (125 g) flour, plus more for rolling
• 2 tbsp ice water

Directions:

1. Combine everything but the water in the large food processor bowl and pulse until fully combined.
2. Slowly pour in the ice water and process until the dough comes together. It may not look like it will, but it will.
3. Sprinkle a generous amount of flour on your surface and roll out small bits of the dough thin enough to get through #1 on the KitchenAid Pasta maker attachment. Run each sheet through three times on #1, two-times on #2 and two-times on #3. Return to your work surface and cut with a variety of cookie cutters. I chose smallish ones because I wanted bite-sized nibbles. They shrink to about 65% of the original size.
4. Preheat oven to 375° F.
5. Transfer crackers to a baking sheet (I line mine with parchment).
6. Bake for 8-10 minutes until golden and crispy! Be careful – there’s a fine line with these between golden brown and overdone – and it only takes seconds to burn!

Notes:

• Use whatever full-flavoured cheese you have. This batch was made with equal quantities of sharp Cheddar, naturally-smoked Cheddar and Beemster.
• I prefer to use the pasta maker to roll the dough because it guarantees the dough to be the same thickness throughout the batch. I wouldn’t go thinner than #3 though, really thin crackers will burn very quickly before they crisp up.
• Change up the flavouring from smoked paprika to granulated garlic, finely ground dehydrated onions, finely ground dehydrated mushrooms, but be careful not to have too large chunks as they will get caught in your pasta maker rollers!

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Gazpacho Gelato

One of the first courses we had at the One Star Michelin Restaurant, Alejandro, just outside of Almeria (in the quiet town of Roquetas de Mar) was a wonderful Gazpacho Sorbet. During our Paella Lesson in Madrid, we discovered that Gazpacho is a staple in most Spanish households. They make a few batches each week, drinking a cup-full when peckish or feeling down. It makes total sense, as it’s packed with raw vegetables and full of vitamins. I, too, have begun to keep a litre or so in the fridge, particularly now, with the seasons changing, and it’s so easy to catch a cold.

This is the original Gazpacho Sorbet at Alejandro’s in Spain. I didn’t care for the odd presentation in the glass so mine was more freestyle. It was garnished with a candied lemon slice.

You may use any old Gazpacho recipe, I used the one we made during our Paella Cooking Lesson at Cooking Point. The main difference is that the Spaniards add a slice of bread (for body) and a significant amount of olive oil to balance the acidity. The New York Times published a beautiful description of a good Gazpacho (see original article here), “The texture is always smooth and light, with a mouth feel similar to that of whole milk. It is not the watered-down salsa or grainy sludge often served in the United States under the name of gazpacho, but an emulsion of fat (olive oil) in liquid (vegetable juice and vinegar) that is light and fluffy on the tongue and a fantastic conductor of flavor, just like vinaigrette or hollandaise.”

The recipe below is perfectly balanced, I wouldn’t change a thing. There is just a hint of onion and garlic, you don’t want this to be too oniony or garlicky. And while I would normally shudder at the volume of olive oil in this recipe, you really need it to balance out the acidity and it adds that silky mouthfeel Eric Asimov of the New York Times described above. Turning it into Sorbet is a surprising, yet satisfying dish. Definitely bookmark for the warmer weather.

Authentic Spanish Gazpacho

Serves 4-6

Ingredients:

• 500 g ripe tomatoes, roughly chopped
• 50 g green pepper (about 1/2 an ordinary sized pepper)
• 40 g cucumber, peeled and roughly chopped (English is fine)
• 30 g onion, roughly chopped
• 20 g bread, crust removed
• 1/2 garlic clove, roughly chopped
• 15 mL sherry or red wine vinegar
• 5 mL cumin
• salt, to taste
• 60 mL EVOO

Directions:

1. Add all of the ingredients but the Extra Virgin Olive Oil to a blender or a large measuring cup. Blend or use an immersion blender to blend until smooth.
2. Pass the liquid through a fine sieve. Return the liquid to the blender or large measuring cup and blend in the Olive Oil in a slow, steady stream to emulsify. Refrigerate for 1 hour.
3. Pour the soup into the bowl of your chilled ice cream maker and turn it on until it has thickened and frozen like sorbet. Serve immediately or store in an airtight freezer container in the freezer for no more than one hour, it will freeze solid.
4. Garnish with herbs, or finely chopped vegetables. Alejandro served it with a slice of candied lemon.

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Roasted Wild Mushrooms on Mushroom and Chestnut Mousse and Our 1 Star Michelin Experience

During our Epic European Vacation this past September, JT booked us into a One Star Michelin Restaurant, Alejandro, just outside of Almeria in the quiet town of Roquetas de Mar. We decided to do lunch because it was a little far to drive for dinner and we were already in Almeria, dropping off our dear friends Paul and T at the airport. Plus, lunch is more reasonable and probably less crowded. As it turned out, we were the only ones in the small restaurant for the majority of our meal, the entire kitchen team (I saw three chefs) and front of the house (two people) focussed on serving us, talk about service! The luncheon degustation tasting menu (nine courses) was only 50 Euros each, including a 10% tip (10% is the norm)! There were a few outstanding courses that I will attempt to recreate, tipping my hat to my new friend, David Crichton of Fine Dining at Home who consistently creates restaurant-quality meals in his humble home kitchen. Dave, I think you’d like this.

I won’t do a full review of the restaurant because they did not speak English, although, they had one English menu that they pointed to as they explained the dish in Spanish. #lostintranslation I should have used google translate! Notwithstanding, it was an exceptional meal and for the price, I would definitely recommend a visit if you are in or near Almeria (it’s only about a 30-minute drive from Almeria).

I won’t lie, this recipe is not quick, nor is it an easy recipe but if you make the mousse in advance, the rest comes together rather quickly. The mousse freezes well so I can see freezing 60 mL or 1/4 cup portions for future dinner parties.

The first layer, obscured by mushroom crumbs, is a mushroom mousse. The mushroom crumb is made from mushroom powder with toasted panko, seaweed and sea salt; it provides textural balance to the ultra-creamy mousse. The whole wild mushrooms are coated with Mycryo® and roasted in a super hot oven to coax out their subtle sweetness and temper their earthiness (the mushroom mousse and crumb brings all the earthiness needed for this dish). I used a variety of wild and cultivated mushrooms, sadly, not nearly as interesting as the dish below, but equally as tasty. I’m excited to make this dish for our next dinner guests!

The original dish: Roasted wild mushrooms, sitting a top of mushroom crumbs which was covering a smooth as silk mushroom mousse. An incredible combination of flavours and textures. Fortunately for photography, the restaurant was brightly lit.

Roasted Wild Mushrooms on Mushroom and Chestnut Mousse with Mushroom Crumbs

A KitchenInspirations Original Recipe inspired by the One Star Michelin Chefs at Alejandro, Spain.

Makes 6 appetizer servings

Ingredients for the mushroom mousse:

Makes about 300 mL (1.25 cups) Mousse

• 30 g (2 tbsp) unsalted butter
• 50 g shallots, roughly chopped
• 35 g garlic
• 60 mL (1/4 cup) EVOO
• 30 mL (2 tbsp) Mycryo®
• 200 g mix of wild mushrooms,roughly chopped
• 100 g peeled, roasted chestnuts, roughly chopped
• 125 mL (1/2 cup) mushroom stock

Directions:

1. Remove outer layer of garlic skins but leave the inner layer intact. Place garlic bulb into a heatproof ramekin and cover partially with olive oil. Roast in a 175° C (350° F) oven until soft. Set aside.
2. Melt butter in a dutch oven, add shallots and cook until caramelized.
3. Dust the mushrooms in Mycryo® and add to shallots, stir and add the roasted chestnuts. Cook mushrooms and chestnuts until they are well seared and very soft, add roasted garlic.
4. Purée with an immersion blender with the mushroom stock (adding a little at a time until desired consistency for mousse is achieved). Press the mousse through a fine sieve. Set aside and keep warm until plating.

This is the mushroom mousse, so smooth and creamy.

Ingredients for the roasted mushrooms:

• Mycryo®
• 240 g wild mushrooms, mixed (choose smaller ones for the presentation)

Directions:

1. Pre-heat the oven to 220 ° C (425° F). Coat the clean and dry mushrooms with Mycryo®. Spread in a large cast iron frying pan, leaving plenty of space around each mushroom (do not crowd, you don’t want them to steam, you want them to roast).
2. Place cast iron pan in the hot oven. Turn mushrooms often for about 15-20 minutes or until mushrooms have browned and cooked through. Set aside and keep warm until plating.

Ingredients for the mushroom crumbs:

• 60 g (1/2 cups) panko
• 2 tbsp unsalted butter
• 15 g (1/4 cup) mushroom powder
• 10 g Seaweed Bouchées (like this), crumbled
• sea salt
• Pinch of smoked paprika

Directions:

1. Melt butter in a frying pan, add panko and toast until golden. Remove from heat, add the mushroom powder, salt, smoked paprika and seaweed bouchées, stir well. Spinkle onto a clean piece of parchment and cool.

This is the mushroom crumb, an earthy flavour with a good crunch.

Assembly:

1. On warms plates, smear about 50 mL (1/4 cup) of the warm mushroom mousse. Sprinkle with the mushroom crumbs covering the mousse entirely and top with a variety of roasted mushrooms.

The finished dish. It was met with a lot of mmmmmm.

Notes:

• To make mushroom powder, take a variety of dried mushrooms, pulse in a coffee grinder dedicated to spices until it is a fine powder. Press through a fine sieve to catch any sand bits. Reserve in a clean jar for future use.
• To make mushroom stock, take 10 g (1/3 cup) of a variety of dried mushrooms and place in a microwave-safe container and cover with 250 mL or 1 cup water. Microwave on high until mushrooms have reconstituted. Pour mushroom liquid through a fine gold coffee filter to capture all the sandy bits. Reserve 125 mL or 1/2 cup and freeze the rest for some other recipes (great in mushroom risotto).
• This recipe is my impression of what we had in Spain. JT said it was pretty good according to memory.
• UPDATE (January 2, 2017): I served this as the first course of our New Year’s Eve Dinner 2016 and got RAVE reviews! If you have mushroom lovers in your crowd, it’s worth the time and effort to prepare this dish. I made extra mousse (it’s the fussiest part) and froze it for an upcoming dinner party.
• Because I was serving this as a course in a multi-course meal, I pre-roasted the mushrooms and then reheated them in a non-stick pan with about 2 tbsp butter.

 

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King Mushroom “Scallops” on Crostini revisited

With the holidays fast approaching, I thought I would post a few favourites. I created a “king mushroom ‘scallop'” recipe last year (here) but the pic was awful and I wanted to try the recipe again using Mycryo®, the powdered cocoa butter that sears and seals in flavour. The mushroom ‘scallops’ seared beautifully, just like a real scallop and as I mentioned before, they have an uncanny textural resemblance to real scallops, without the price tag!

Scallops, these days, are outrageously priced and I don’t know why. Costco has a bag of extra large frozen scallops that used to go for about $17 but over the years have snuck up to almost $30 which works out to just less than $3 each! Even though this recipe uses a vegetarian mushroom, you won’t miss real scallops. These tasty little morsels are sitting on a pillow of creamy avocado paste and then drizzled with caramelized shallots, deglazed with a hint of champagne vinegar. The flavours are sophisticated and the presentation is easily eaten by hand, good enough for any upcoming cocktail party, or before a dinner party and they are vegetarian. If you can’t get your hands on Mycryo®, use ghee, or if you wish to make them vegan, use a good quality oil with a high smoke point.

King Oyster Mushroom “Scallops” on Crostini

A KitchenInspirations Original Recipe

Makes 5-6 pieces

Ingredients:

• 1 tbsp unsalted butter
• 1 small shallot, finely chopped
• 60 mL (1/4 cup) champagne vinegar (white wine vinegar works too)
• 2 relatively thick stemmed King Oyster Mushrooms, cut into 2 cm (0.5 inch) thickness (tops removed and reserved for another recipe)
• 2 tbsp Mycryo®
• 2 tbsp avocado paste (recipe here) or pesto
• 5-6 crostini

Directions:

1. Melt the butter in a small frying pan, add the shallots and cook until caramelized. Deglaze pan with the champagne vinegar. Scrape into a small bowl and set aside.
2. Coat the king oyster mushroom slices generously with Mycryo®. Heat the same frying pan until very hot, add the mushroom ‘scallops’ and sear each side until golden and heated through. Remove from heat.
3. Return the caramelized shallots with vinegar to the pan with the seared mushrooms and coat mushrooms well. 
4. Prepare each crostini with a good smear of avocado paste or pesto, add one mushroom ‘scallop’ to each toast and spoon caramelized shallots with deglazing sauce over the crostini. Garnish with tiny basil leaves. Serve warm.

Notes:

• White wine vinegar is a good substitute for champagne vinegar.
• Fry a little pancetta before melting the butter for added flavour (not vegetarian).
• Substitute real scallops for the mushrooms (not vegan).
• Try to get King Oyster mushrooms that are about the same thickness as a good-sized scallop.

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Quick Pomegranate Cherry Syrup

Recently, JT and I spent three wonderful weeks touring through London, Almeria, San José, Granada, Sevilla, Madrid and finally Paris. It was awesome. I will recount some wonderful meals and memories in future posts but I wanted to share a quick and easy recipe to make pomegranate syrup because my dear friend Sissi (With A Glass) recently posted a beautiful salad which included pomegranate seeds and the dressing was created with pomegranate molasses, a slightly sweet and sour syrup.

Sissi’s post went live around the time we had just spent the day in Granada, a large, historical city in the south of Spain. We did a wonderful walking tour of the city with Panchotours with Registered Tour Guide, Veronica and at one point she mentioned that the word Granada in Spanish means pomegranate! What a coincidence! The name is appropriate because the streets are lined with gorgeous pomegranate trees. Yes, you could just reach up and grab a fresh pomegranate, how cool is that? Sadly, they were not quite ripe enough, otherwise, you know I would have!

Our lovely tour guide, Veronica.

Several weeks prior to our departure, we purchased something and for some unknown reason were given a 473 mL bottle of Pom Pomegranate Cherry Juice for free. We don’t normally drink juice as it is far better to eat your fruit than drink it so it sat in the refrigerator until now! Making the syrup is so easy, I won’t even list it as a recipe. Simply pour the entire content of the bottle into a non-reactive pan and boil it on medium-high for about 30 -40 minutes or until it reduces to about 100 mL. I didn’t want an overly thick syrup (the viscosity is about the same as maple syrup) so you could boil it down even more — but be very careful, after a very short time, it can burn very easily! Allow to cool and pour into a sterilized bottle. Store in a cool, dark location.

It’s a thick, sweet and slightly sour syrup. that is delicious on chunks of Parmesan.

The view of the Alhambra.

Panoramic View of Granada.

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Mac ‘n Cheese Waffle Bites

Occasionally, I click on a Facebook sponsored post, these waffle bites were one of them. But the photo was not for a recipe, it was just a photo and when I googled the bites the results were quite disturbing (like a train wreck of Mac ‘n Cheese, a total mess), nothing like the image that was sponsored on Facebook! So I put on my thinking cap and came up with this recipe. I basically mixed a serving of waffle batter with 1 serving of macaroni and cheese and sprinkled both top and bottom with more shredded cheese. These are bites so I did not fill the waffle pan, I wanted them small. You need to cook these slightly longer than a normal waffle because you want the cheese to crisp up, it’s the only way they will come away from the pan without leaving a cheesy mess.

Delicious Cheesy Morsels

A KitchenInspirations Original Recipe

Makes 4 small waffles, cut into fourths, about 16 crackers

Ingredients:

• 1 leftover serving* of your favourite Mac ‘n Cheese (any packaged or homemade will do).
• 1 egg
• 1/2 cup milk
• 1/2 cup AP flour
• 1/2 tsp baking powder
• pinch of salt
• 1 cup of shredded good quality old cheddar (or any good melting cheese)
• 2 tbsp olive oil

Directions:

1. Make sure your leftover Mac ‘n Cheese is at room temperature (not cold out of the fridge)
2. Combine egg and milk and beat well.
3. Sift flour, baking powder and salt into egg mixture and beat until well combined and thick.
4. Pour over leftover Mac ‘n Cheese and mix well.
5. Preheat your waffle iron. Brush both sides generously with olive oil. Add a couple of tablespoons of shredded cheddar to the base, spoon in about 1/2 cup of the Mac ‘n Cheese waffle batter onto the centre and add a couple more tablespoons of the shredded cheddar on top and close the pan.
6. Waffles need to cook a little longer than normal so that cheese crisps up.
7. Waffles are cooked when the top of the waffle pan easily peels away from the waffle, although you may need a little nudge to release if cheese is sticking to the iron.
8. Cut into quarters with a pizza cutter.

If you like crispy cheese, you will LOVE these.

Notes:

• *A leftover serving is basically a 1/2 cup of uncooked noodles and cheese sauce.
• To make more, simply multiply the waffle ingredients by the number of servings of Mac ‘n Cheese (for example, KD has 4 servings per box, so ingredients would be 4 eggs, 2 cups milk, 2 cups flour, 2 tsp baking powder etc…).
• I, intentionally did not make these bites the full-size of the waffle pan, I wanted them irregular and smallish.
• Waffle bites are crispy and not creamy, they are like a giant Mac ‘n Cheese chip.
• Add chopped green onions for extra flavour.
• Serve with salsa, a bruschetta topping or greek yogurt or sour cream for dipping.

A view of the lake.

I didn’t cook the first one long enough and it literally split in half. Perfectly edible but not pretty!

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