Tortilla de Patata
A classic appetizer from Spain — always a crowd pleaser.
- 1 yellow onion chopped (optional)
- 6 cups potatoes (4-5 whole) peeled, washed, and thinly sliced
- 1/4 cup olive oil
- 1 tsp salt
- 6 eggs
- 2 tbsp olive oil
- Place onion, potatoes, ¼ cup olive oil, and salt in two layers in a microwave-safe casserole that has a lid. Stir ingredients, cover, then microwave for 20 to 30 minutes on medium-high or until potatoes are very soft. You must stop the microwave about every 5 minutes to stir the potatoes so that the edges don’t get brown and crusty.
- Meanwhile, beat the eggs in a bowl large enough to also accommodate the potatoes. Once the potatoes are done, pre-heat a 10’ non-stick skillet with 2 tbsp olive oil over medium heat.
- Have ready a heat proof spatula or wooden spoon and a large plate. When the potatoes are cooked, add them to the eggs and gently stir. Then, pur the mixture into the skillet. The eggs will bubble up around the sides; so immediately push down the sides with a heat proof spatula. Then continue to gently shake the pan during cooking.
- Cook on the first side for 3 to 4 minutes, or until it looks like the bottom is slightly browned. Use the large platter to invert the entire tortilla, and slide it back into the skillet to cook the other side. Continue cooking and shaking the pan for another 3 to 4 minutes. Finally, slide the cooked tortilla onto a serving plate and let it sit for at least 10 minutes before serving.
- The tortillas can be served hot, at room temperature (more typical), or cold. Cut into wedges for large tapas or squares for a buffet.
Lemon Ginger Infusion
- 1 3" piece ginger
- 1/2 cup lemon juice
- 2 tbsp honey
- 2 cups boiling water
- Coarsely chop fresh ginger, peel and all. Combine in a bowl or cup with lemon juice, honey, and boiling water. Stir to combine, then cover with plastic wrap for 10 minutes. Strain. You may drink this infusion hot or cold.
Cabbage and Kale Slaw with Dill
- 1/2 small green or red cabbage core removed and sliced as thinly as you can
- 1 small bunch kale well washed, ribs or tough stems removed and sliced as thinly as you can into ribbons
- 1 small hot pepper (serrano or jalapeño) deseeded and minced (or keep the seeds if you like it hotter)
- 2 tbsp onion, shallot, 2 scallions minced or thinly sliced
- 1 large carrot grated on large holes of box grater
- 1/3 cup fresh dill chopped
- 1/3 cup cilantro chopped
- 3 tbsp mayonnaise, sour cream, or greek yogurt
- 2 tbsp olive oil
- 1 tsp Dijon-style mustard
- 1 tsp cumin
- 2 tbsp cider or red wine vinegar
- juice of half a lemon or more vinegar, to taste
- salt and freshly ground black pepper to taste
- Whisk together dressing ingredients.
- Mix vegetables in large bowl with dressing. Taste and adjust seasonings
Simple Crusty Bread
- 3 cups lukewarm water
- 1 1/2 tbsp yeast (2 packets dry yeast)
- 1 1/2 tbsp kosher salt
- 6 1/2 cups flour
- Mix water, yeast, and salt, and let sit to become foamy as you measure your flour. Add yeast mixture into flour and stir well with a large spatula. Cover in saran wrap or a damp towel and let rise in a warm place for 2-5 hours. Bake at this point or refrigerate, covered, for up to two weeks.
- Cut off a one pound piece of dough with kitchen scissors or a bench scraper (use a large knife in a pinch). Turn dough in hands to create a stretched surface. Place dough on a parchment lined baking sheet and allow to rise for 40 minutes (add one hour of rise time if refrigerated)
- Preheat oven to 450 with a broiler pan on bottom rack and cast iron or pizza stone on middle rack. Cut ¼ inch deep slashes in top of loaf with a serrated knife or razor and place dough ball on preheated pizza stone using the parchment paper. Pour a cup of water in broiler pan to create steam and bake for 20-25 minutes, pulling off parchment paper for final 5 minutes.
- Dough makes 3-4 large pizzas. Form smaller dough balls before second rise for easier rolling. Roll out on well floured surface, top with your favorite toppings, and bake.
Chunky Two-Bean and Beef Chili
- 1 tbsp canola oil divided
- cooking spray
- 1 1/2 lbs beef stew meat
- 1/2 tsp salt
- 1 1/2 cups onion chopped
- 1/2 cups green bell pepper chopped
- 1 tbsp fresh garlic minced
- 2 tsp jalapeño pepper finely chopped
- 1/3 cup Cabernet Sauvignon or dry red wine
- 1 1/2 tbsp brown sugar
- 2 tbsp tomato paste
- 1 1/2 tsp ground ancho chile pepper
- 1 tsp dried oregano
- 1 tsp ground red pepper
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/2 tsp ground cinnamon
- 2 (15 oz) cans whole tomatoes undrained and chopped
- 1 (15 oz) can dark red kidney beans rinsed and drained
- 1 (15 oz) can hot chili beans
- Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt. Place half of beef in pan, sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef, remove from pan.
- Add 2 teaspoons oil, onion, and bell pepper to pan, and sauté for 3 minutes. Add garlic and jalapeño, sauté for 1 minute. Add wine, scraping pan to loosen brown bits. Return beef to pan.
- Stir in remaining ingredients, bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until beef is tender, stirring occasionally.
Nut-Crusted Pumpkin Pie
- 1/2 cup butter
- 1/3 cup brown sugar
- 1 1/4 cup flour
- 1/2 cup chopped nuts (pecans, walnuts)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp vanilla
- 2 eggs
- 2 cups canned pumpkin
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 (13 oz) can evaporated milk
- Mix butter and brown sugar in a large bowl. Stir in remaining ingredients just until crumbly. Press mixture into a 10” or deep 9” pie plate.
- Preheat oven to 425. Slightly beat eggs in a large bowl; stir in pumpkin, brown sugar, salt, and spices until smooth. Gradually stir in evaporated milk. Pour mixture into nut cookie crust. Cover edges with aluminum foil to prevent excessive browning. Bake at 425 for 15 minutes. Reduce oven temperature to 350 and bake another 45 to 55 minutes or until a knife inserted near the center comes out clean. Cool pie before serving.
Raspberry White Chocolate Cheesecake
- 1 cup chocolate cookie crumbs
- 3 tbsp white sugar
- 1/4 cup butter melted
- 1 (10 oz) package frozen raspberries
- 2 tbsp white sugar
- 2 tsp cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half and half
- 3 (8 oz) packages cream cheese
- 1/2 cup white sugar
- 3 eggs
- 1 tsp vanilla extract
- In a medium bowl mix together the crust ingredients. Press into the bottom of a 9” springform pan.
- In a saucepan, combine the raspberry sauce ingredients. Bring to a boil, and boil for 5 minutes or until thick. Strain sauce to remove seeds.
- In a double boiler, melt white chocolate chips and half and half, stirring occasionally until smooth.
- Preheat oven to 325
- In a large bowl, mix cream cheese and sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted chocolate mixture.
- Pour half the batter into pan over crust. Spoon 3 tbsp of raspberry sauce over batter. Pour remaining batter into pan, and again spoon 3 tbsp of raspberry sauce over top. Swirl batter with a knife for a marble effect.
- Bake for 55-60 minutes or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours. Before removing from pan. Serve with remaining sauce.
- Prepare cupcake tin with liners, put about 1 ½ tsp of the crust mixture in each tin, then add ⅓ batter and 1 tbsp raspberry sauce in each and bake for 20 minutes.
- Omit crust and sous vide in preheated jars at 176 degrees for 90 minutes. Serve with crust mixture to sprinkle on top with raspberry sauce.