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Index
Cover
Title
Dedication
Copyright
Acknowledgments
Contents
Introduction
Before Turning on the Stove
Chapter 1: Soups, Broths, Stews, Creams, and Pulses
The Ritz’s Madrid-Style Cocido
Cocido Madrileño De Ritz
Catalan Two-Course Soup
Escudella I Carn D’olla
Castilian Garlic Soup
Sopa De Ajo Castellana
Basque Leek Soup
Porrusalda
Creamy Artichoke and Leek Soup
Crema De Alcachofas Y Puerros
Velvety Menorcan Fish Soup
Caldereta De Pescado
Basque Fresh Tuna and Potato Stew
Marmitako
Beef Stew
Estofado De Buey
Cream of Seasonal Mushrooms
Crema De Setas De Temporada
Spinach with Garbanzo Beans
Espinacas Con Garbanzos
White Beans with Clams
Alubias Blancas Con Almejas
Pinotxo’s Garbanzo Beans with Blood Sausage, Raisins, and Pine Nuts
Garbanzos De Pinotxo
Stewed Lentils with a Nutty Chocolate Picada
Lentejas Estofadas
Chapter 2: Salads, Cold Soups, and Gazpachos
Curly Endive with Xató Sauce
Xató
Belgian Endive with Cabrales Blue Cheese Sauce and Anchovy Fillets
Endivias Con Queso De Cabrales Y Anchoas
Winter Green Salad with Fresh Cheese and Pomegranate Seeds
Ensalada De Invierno Con Queso Fresco Y Granada
Marinated Seafood Salad
Salpicón
Salt Cod, Orange, and Olive Salad
Remojón De Naranja
Catalan Shredded Salt Cod, Tomato, and Olive Salad
Esqueixada De Bacallà
White Bean Salad with Bonito del Norte Tuna
Empedrat De Bonito Del Norte
Spanish Potato Salad
Ensaladilla Rusa
Melon or Fresh Figs with Slices of Dry-Cured Jamón
Melón E Higos Frescos Con Lonchas De Jamón
Chilled Melon Soup with Crispy Jamón
Sopa Fría De Melón Con Crujiente De Jamón
White Gazpacho with Grapes
Ajo Blanco Con Uvas
Classic Andalusian Gazpacho
Gazpacho Andaluz
Córdoba-Style Salmorejo
Salmorejo Cordobés
Chapter 3: Tapas and Appetizers
Country Bread Rubbed with Tomato and Olive Oil
Pa Amb Tomàquet
Catalan Flatbread with Roasted Red Peppers
Coca De Recapte
Roasted Red Peppers, Eggplant, and Onions
Escalivada
Padrón Green Peppers
Pimientos Del Padrón
Cádiz-Style Potatoes in Vinaigrette
Papas Aliñás
Dates Wrapped in Bacon
Dátiles Con Bacón
Trout and Dry-Cured Iberian Jamón Croquettes
Croquetas De Trucha Y Jamón Ibérico
Chicken Croquettes
Croquetas De Pollo
Pork Ribs in Adobo Sauce
Costillas De Cerdo En Adobo
Spicy Marinated Pork Skewers
Pinchos Morunos
Empanada with Marinated Pork and Roasted Red Peppers
Empanada De Lomo
Salt Cod Brandade on Toast
Brandada De Bacallà
Fresh Anchovies in Vinegar
Boquerones En Vinagre
Galician Fair-Style Octopus with Paprika on Potatoes
Polbo á feira Con Patatas
Deep-Fried Squid
Calamares Fritos
Garlicky Shrimp in Olive Oil
Gambas Al Ajillo
Clams with Shrimp
Almejas Con Gambas
Mussels in Vinaigrette
Mejillones A La Vinagreta
Chapter 4: Vegetables
Sautéed Wild Mushrooms
Setas Salteadas
La Mancha–Style Sautéed Onions, Zucchini, Tomatoes, and Peppers
Pisto Manchego
Stuffed Tomatoes
Tomates Rellenos
Balearic-Style Baked Stuffed Eggplant
Berenjenas Rellenas Al Horno
Fried Eggplant Strips with Salmorejo
Berenjena Frita Con Salmorejo
Green Asparagus in Vinegar Marinade
Espárragos Verdes En Vinagreta
Fresh White Asparagus with Crispy Shards of Dry-Cured Jamón
Espárragos Blancos Frescos Con Virutas De Jamón
Spinach with Pine Nuts and Raisins
Espinacas Con Piñones Y Pasas
Tender Spinach Leaves with Spanish-Style Poached Eggs
Salteado De Espinacas Tiernas Con Huevos Escalfados
Roasted Artichokes
Alcachofas Al Horno
Roasted Beets in Vinegar
Remolachas Asadas En Vinagre
Baker’s Oven-Roasted Potatoes
Patatas Panaderas Al Horno
Galician Boiled Potatoes with Paprika
Cachelos
Puréed Potatoes with Extra-Virgin Olive Oil
Puré de Patatas
La Rioja–Style Stewed Potatoes with Chorizo
Patatas A La Riojana
Smashed Potatoes and Cabbage Topped with Streaky Salt Pork
Trinxat De La Cerdanya Amb Rosta
Chapter 5: Eggs
Potato and Onion Egg Tortilla
Tortilla De Patatas Y Cebolla
Artichoke Egg Tortilla
Tortilla De Alcachofas
Salt Cod Egg Tortilla
Tortilla De Bacalao
Eggs Scrambled with Tender Green Garlic Shoots, Asparagus, and Shrimp
Revuelto De Ajetes Con Espárragos Y Gambas
Eggs Scrambled with Mushrooms and Dry-Cured Jamón
Revuelto De Setas Y Jamón
Fried Eggs with Fried Potatoes and Slices of Dry-Cured Iberian Jamón
Huevos Fritos Con Patatas Fritas Y Lonchas De Jamón Ibérico
Chapter 6: Rice, Pasta, and Migas
Rabbit Paella with Artichokes and Red Bell Peppers
Paella De Conejo Con Alcachofas Y Pimientos Rojos
Shellfish Paella
Paella De Marisco
Black Rice with Allioli
Arroz Negro Con Allioli
Soupy Rice with Lobster
Arroz Caldoso De Bogavante
Soupy Rice with Free-Range Chicken
Arroz Caldoso De Pollo De Corral
Mountain-Style Rice with Chicken and Fresh Sausage
Arrozde Montaña
Fideos in the Cazuela with Pork Ribs
Pídeos A La Cazuela
Seafood Fideuà with Allioli
Fideuà amb Allioli
Pyrenees Mountain–Style Penne Pasta with Ground Meat and Pâté
Macarrones De Los Pirineos
Penne Pasta with Tomatoes and Fresh Sausage au Gratin
Macarrones Gratinados
Cannelloni Stuffed with Meat
Canelones De Carne
Cannelloni Stuffed with Mushrooms and Pine Nuts
Canelones Rellenos De Setas
Shepherd’s Migas with Grapes
Migas De Pastor Con Uvas
Chapter 7: Fish
Andalucía-Style Deep-Fried Fish
Fritura De Pescado
Fisherman’s Suquet
Suquet De Pescadors
Monkfish Steaks with Saffron
Rape Con Azafrán
Galician-Style Hake with Garlic Ajada Sauce
Merluza A La Gallega Con Ajada
Fish Braised in Romesco Sauce
Romesco De Pescado
Baked Turbot with Basque White Wine
Rodaballo Al Horno Con Txakoli
Salt-Baked Gilt-Head Bream
Dorada A La Sal
Barbate-Style Tuna in Caramelized Onions
AtÚn Encebollado Al Estilo De Barbate
Grilled Sardines with Slushy Celery and Lemon Granita
Sardinas A La Brasa Con Granizado De Apio Y Limón
Slushy Celery and Lemon Granita
Granizado De Apio Y Limón
Grilled Swordfish Steaks with Piriñaca
Pez Espada A La Plancha Con Piriñaca
Pan-Fried Trout with Thyme and Walnuts
Truchas Con Tomillo Y Nueces
Navarra-Style Trout with Dry-Cured Jamón
Truchas A La Navarra
Marinated Salmon on the Grill with Galician Potatoes
Salmón Marinado A La Parrilla Con Cachelos
Biscay-Style Salt Cod with Choricero Pepper Sauce
Bacalao A La Vizcaína
Grandma Lola’s Lenten Salt Cod with Raisins
Bacalao Con Pasas De Avia Lola
Salt Cod Baked in the Tin
Bacallà a La Llauna
Piquillo Peppers Stuffed with Salt Cod Brandade
Pimientos Del Piquillo Relleno De Brandada De Bacalao
Chapter 8: Shellfish
Grilled Razor Clams
Navajas A La Plancha
Clams in Green Sauce
Almejas En Salsa Verde
Clams with Oloroso Sherry
Almejas Al Oloroso De Jerez
Steamed Cockles
Berberechos Al Vapor
Mussels in Sweet Sofrito Tomato Sauce
Mejillones Con Sofrito
Baked Scallops in the Shell
Vieiras Al Horno
Grilled Shrimp
Gambas A La Plancha
Lobster in a Nutty Chocolate Sauce, Costa Brava Style
Bogavante Con Chocolate
Small Squid in Their Own Ink
Chipirons En Su Tinta
Chapter 9: Poultry and Rabbit
Duck with Pears
Pato Con Peras
Chicken Braised in Saffron, Almond, and Egg Yolk Sauce
Pollo En Pepitoria
Chicken with Shallots and Orange and Cinnamon Sauce
Pollo Con Chalotes Y Salsa De Naranja Y Canela
Chicken with Samfaina
Pollo Con Samfaina
The Mayoress’s Stewed Christmas Chicken
Pollo Navideño De La Alcaldesa
Roast Chicken with Prunes
Pollo Asado Al Horno Con Ciruelas Pasas
Grilled Rabbit with Eggplant, Zucchini, and Allioli
Conejo A La Brasa Con Berenjenas, Calabacines Y Allioli
Torre del Bosc Braised Rabbit with Carrots
Conejo De Torre Del Bosc
Chapter 10: Game and Snails
Grilled Marinated Venison Steaks
Ciervo Adobado A La Plancha
Toledo-Style Partridge
Perdices A La Toledana
Grilled Quail with Garlic and White Wine
Codornices A La Plancha Con Ajo Y Vino Blanco
Pilar’s Cazuela with Snails and Rabbit
Cazuela De Pilar
New Year’s Day Snails in Spicy Tomato Sauce
Caracoles De Año Nuevo
Chapter 11: Meats
Roast Shoulder of Kid Goat with Potato and Shallot Confit
Espaldita De Cabrito Al Horno Con Patatas Y Cebollitas Confitadas
Shepherd’s-Style Lamb Chops with Potatoes and Zesty Vinegar-Garlic Sauce
Chuletas De Cordero Al Ajo Cabañil
Grilled Lamb Rib Chops with Quince Allioli
Costillas De Cordero Con Allioli De Membrillo
Grilled Lamb Chops with Honey
Chuletas De Cordero Con Miel
Chilled Pork Loin
Carne Mechada
Salt-Baked Pork Loin with Two Sauces
Lomo De Cerdo A La Sal Con Dos Salsas
Pork Tenderloin with Purée of Chestnuts
Solomillo De Cerdo Con Puré de Castañas
Pork Tenderloin in Orange Sauce
Solomillo De Cerdo A La Naranja
Fresh Pork Sausages with White Beans and Allioli
Botifarra Amb Mongetes I Allioli
Seared Morcilla de Burgos with Roasted Green Peppers and Fried Eggs
Morcilla De Burgos Con Pimientos Asados Y Huevos Fritos
Menorcan Meatballs in Tomato and Pine Nut Sauce
Albóndigas Menorquinas
Stewed Meatballs with Cuttlefish
Albóndigas Con Sepia
Grilled Beef Tenderloin with Blue Cheese Sauce
Solomillo De Buey Al Queso Picón
Braised Veal with Dried Mushrooms
Fricandó amb Moixernons
Chapter 12: Innards and Extremities
Roasted Pig’s Feet
Manitas De Cerdo Al Horno
Veal Kidneys in Sherry
Riñones De Ternera Al Jerez
Veal Tongue with Capers
Lengua De Ternera Con Alcaparras
Galician-Style Tripe with Garbanzo Beans
Callos A La Gallega Con Garbanzos
Braised Oxtail Stew
Guiso De Rabo De Buey
Chapter 13: Desserts, Sweets, and Fruits
Toasted Bread with Chocolate, Extra-Virgin Olive Oil, and Sea Salt Flakes
Pan Con Chocolate, Aceite De Oliva Virgen Extra Y Escamas De Sal Marina
Creamy Vanilla Custard
Natillas
Creamy Rice Pudding
Arroz Con Leche
Basque Walnut Pudding
Intxaursalsa
Citrus-and-Cinnamon-Scented Flan
Flan Con Aromas Cítricos Y Canela
Spongy Yogurt Cake
Bizcocho De Yogur
Spongy Cake with Pears and Walnuts, Sinarcas Style
Bizcocho Con Peras Y Nueces Al Estilo De Sinarcas
Country Muffins
Magdalenas
Galician Crêpes with Fresh Whipped Cream and Honey
Filloas De Leche Con Nata Montada Y Miel
Galician Almond Tart
Tarta De Santiago
Flatbread with Pine Nuts, Sugar, and Anise
Coca De AzÚcar Con Piñones Yanís
Marzipan Cookies Rolled in Pine Nuts
Panellets De Piñones
Oranges with Extra-Virgin Olive Oil and Honey
Naranjas Con Aceite De Oliva Virgen Extra Y Miel
Early Spring Strawberries with Red Wine Vinegar
Fresas Con Vinagre De Vino Tinto
Pears Poached in Red Wine
Peras Al Vino Tinto
Baked Figs
Higos Al Horno
Musicians’ Dessert
Postres De Músic
Menorcan Gin Sorbet
Sorbete De Gin De Menorca
Fresh Cheese with Honey
Mel I Mató
Chapter 14: Drinks
Spanish Cinnamon-Scented Drinking Chocolate in the Cup
Chocolate A La Taza Con Canela
Meringued Milk
Leche Merengada
Slushy Lemon Granita
Granizado De Limón
Summer Red Wine Sangria
Sangría De Vino Tinto
White Wine Sangria with Fresh Berries
Sangría De Vino Blanco Con Frutos Del Bosque
Menorcan Gin Cocktail with Fresh Lemon Juice and Lemon Soda
Pomada
Orense-Style Coffee Liqueur
Licor De Café al Estilo De Ourense
Chapter 15: Sweet and Savory Homemade Conserves
Christmas Cherries in Aguardiente
Cerezas En Aguardiente
Creamy Quince Paste
Crema De Membrillo
Creamy Lemon Curd
Crema De Limón
Dried Apricots Macerated in Sweet Wine
Orejones Macerados En Vino Dulce
Tomato Marmalade
Mermelada De Tomate
Sweet Preserved Tomatoes with Thyme
Tomates Confitados Con Tomillo
Sweet and Sour Preserved Onions
Cebolla Agridulce
Quail in Escabeche Marinade
Codornices En Escabeche
Fresh Sardines in Escabeche Marinade
Sardinas En Escabeche
A Glossary of Basic Recipes and Techniques
Vegetable Stock
Caldo De Verduras
Fish Stock
Caldo De Pescado
Chicken Stock
Caldo De Pollo
Beef Stock
Caldo De Carne
Mayonnaise
Salsa Mayonesa
Allioli
Béchamel Sauce
Salsa Bechamel
Blanching And Peeling Tomatoes
Grating Tomatoes
Cleaning Artichokes
Cleaning Wild Mushrooms
Dry-Toasting Pine Nuts
Using Saffron
Preparing Fresh Snails For Cooking
Preparing Preserved Snails For Cooking
Desalting Salt Cod
Cleaning Mussels
Purging Clams Of Sand
Cleaning Squid And Cuttlefish
Cutting A Chicken Into 8 Or 10 Pieces
Cutting A Rabbit Into 8 Or 9 Pieces
Perfect Hard-Boiled Eggs
Cooking Dried Garbanzo Beans
Cooking Dried White Beans
Selected Bibliography
Sources
Index
About the Author
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