Tapas · A Taste of Spain in America by Andres, Jose -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Dedication Contents Preface Introduction: How to Use Tapas Chapter 1. Olives and Olive Oil

Traditional Garlic and Oil Sauce Modern Garlic and Oil Sauce Olives Marinated in Orange and Thyme-Infused Olive Oil Confit of Wild Mushrooms Green Olives Filled with Piquillo Peppers and Anchovy Oysters with Olives, Capers, and Lemon Rustic Bread with Dark Chocolate, Olive Oil, and Salt Pulpo a Feira “Lincoln Copper Penny”

Chapter 2. Tomatoes

Tomato Toast with Spanish Ham Catalan Tomato and Onion Sauce Tichi’s Gazpacho Tomato Salad with Sherry Vinegar, Fresh Herbs, and Blue Cheese Tomato and Watermelon Skewers “Ferran Adrià” Crab-Filled Cherry Tomatoes

Chapter 3. Potatoes

Mashed Potatoes with Torta Del Casar Cheese Fried Potatoes with Allioli and Spicy Sauce Potatoes Rioja-Style with Chorizo Potato Omelet Route 11 Potato Chips Omelet Fish and Potato Stew, Rafa-Style

Chapter 4. Mushrooms

Chanterelle Soup with Idiazábal Cheese Veal Stew with Moixernons Mushrooms in Escabeche with Ham White Mushrooms with Garlic and Parsley, as Made in Logroño Spring Leeks with Mushrooms Oven-Roasted Potatoes and Oyster Mushrooms

Chapter 5. Legumes

Moorish-Style Chickpea and Spinach Stew Asturian Bean Stew with Clams Traditional Asturian Bean Stew Quail with Smoked Bacon and Lentil Stew

Chapter 6. Peppers

Chapter 7. Vegetables and More

Castilian-Style Zucchini and Its Flowers, with Peppers, Eggplant, and Tomato White Asparagus, Navarra-Style Spinach, Catalan-Style Green Beans with Tomatoes and Pearl Onions Sweet Pea Vines with Sweet Peas, Mint, and Sausage Artichokes Sautéed with Ham

Chapter 8. Citrus

Chapter 9. Garlic and Onions

Castilian Garlic Soup Squid with Garlic and Parsley Chicken with Garlic Traditional Garlic Shrimp Almond, Garlic, and Grapes Gazpacho Traditional Catalan Flatbread with Caramelized Onions, Roasted Peppers, Anchovies, and Manchego Cheese Roasted Vidalia Onions with Cabrales Cheesez Early Spring Onions with Romesco Sauce Squid with Caramelized Onions Creamy Eggs with Shallots and Scallions

Chapter 10. Rice

Chicken and Mushroom Paella Rice and Milk, Mieres-Style Lobster Paella Traditional Rice with Clams Black Rice with Squid and Shrimp

Chapter 11. Cheese and Eggs

Slow-Roasted Beef Tenderloin with Cabrales Cheese Apple and Murcia Cheese Salad with Walnuts Marinated Idiazábal Cheese with Rosemary Manchego Cheese with Catalan Tomato Bread Cheese and Honey Fried Eggs with Spanish Chorizo and Potatoes Scrambled Eggs with Tender Asparagus Spanish Flan in My Mother’s Style Quail Eggs with Trout Roe Tuna Omelet with a Twist

Chapter 12. Fish

Hake in Green Sauce “Arzak” Traditional Fish Stock Monkfish with Romesco Sauce American Red Snapper Baked in Salt Rockfish with Guindilla Pepper, Vinegar, and Garlic Flounder Fried in the Traditional Way Asturian-Style Salmon Hudson Shad Roe with Spanish Olive Oil and Sherry Vinegar

Chapter 13. Shellfish

Mussels Steamed in Their Own Juices Squid in Its Own Ink Galician-Style Lobster with Pimentón and Olive Oil Basque-Style Stuffed Maryland Blue Crabs Clams in Green Sauce, Modern-Style Mussel Salad with a Tomato Vinaigrette Softshell Crabs Fried in Extra-Virgin Olive Oil Pan-Fried Angel Hair Pasta with Shrimp

Chapter 14. Chicken

Chicken with Lobster Traditional Chicken Stew with Eggplant and Peppers, Catalan-Style Chicken with Samfaina in a Modern Way Chicken Stock Chicken with Dried Fruit

Chapter 15. Pork

Asturian Chorizo Stewed in Hard Cider Trout with Ham Serrano Ham and Chicken Fritters Catalan Pork Sausage with White Beans Roasted Pork Tenderloin with Apples Figs with Spanish Ham

Chapter 16. Other Meats

Rack of Lamb with Honey Allioli Meatballs with Peaches Rabbit with Cherries

Sources Acknowledgments Index