(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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#175 Dtp:225 Page:151001-176_30969.indd 151 7/15/13 12:54 PMspanish tapas-style dinner party 151(Text)
Marinated Olives
•Soy-free •Dairy-free •Nut-freeSimple recipes are often the most delicious. Here, a few ingredients quickly
perk up your average olive. These are really special (pictured on page 154)!Manchego
with Membrillo and Honey
•Soy-free •Nut-freeMembrillo is a thick sliceable red fruit paste made from quince. It’s the classic pairingfor Spanish Manchego, a hard, mild sheep’s milk cheese. Look for it where you find your
specialty cheeses.Combine all of the ingredients in a bowl and marinate overnight. Serve
with toothpicks for picking up the olives and a small bowl on the side for
discarding pits if your olives are not pitted.Dice the membrillo and Manchego into ½-inch (1.3 cm) cubes. Thread 1
piece of cheese and 1 piece of membrillo onto toothpicks. Drizzle with the
honey and serve.Yield: 6 servings
Chef’s Tip
Cheeses are best served at room temperature rather than cold. Let this sit
out for about 20 minutes before drizzling with honey, then serve.Potato Tortilla
with Smoked Paprika Aioli
•Soy-free •Dairy-free •Nut-freeSometimes called a Spanish omelet, a potato tortilla is one of the most popular
and traditional tapas dishes. The rich, smoked paprika aioli is optional, but it is so good,
I wouldn’t skip it! Serve this dish hot or at room temperature.For TorTILLa:
2 pounds (908 g) waxy potatoes
such as Yukon gold potatoes,
peeled
7 eggs
2 teaspoons salt
¼ teaspoon black pepper
1 tablespoon (15 ml) olive oil
½ onion, thinly slicedFor aIoLI:
2 egg yolks
¾ cup (180 ml) canola oil
4 teaspoons lemon juice
1 teaspoon smoked paprika
Salt and pepper to tastePreheat the oven to 375 ̊F (190 ̊C, or gas mark 5).
To make the tortilla: Place the potatoes in cold water and cover, bring
to a boil, and boil the potatoes until just tender. Drain, let cool, and then
slice thinly into ⅛-inch (3 mm) slices.
Whisk together the eggs, salt, and pepper. Heat the olive oil in a 10-inch
(25 cm) oven-safe sauté pan or cast-iron skillet over medium-high heat.
Alternate layers of the potatoes and thinly sliced onion in the pan. Pour the
beaten eggs over the potatoes, and press down on the potatoes to evenly
distribute the egg. Let cook for 1 to 2 minutes, or until the egg along the
edge of the pan begins to set. Transfer the pan to the oven and bake for 25
minutes, or until the egg is completely set.
To make the aioli: Whisk the egg yolks in a heavy, medium-size bowl
until thick, about 1 minute. Very slowly, begin to drizzle in a few drops of
the canola oil, whisking as you go. The mixture should begin to thicken as
you add the oil. Keep whisking and adding the canola oil in a very slow
stream until all of the oil is incorporated into the egg yolks and the mixture
is thick and creamy. Add the lemon juice, paprika, and salt and pepper to
taste. Refrigerate until ready to use.
When the tortilla is finished cooking, remove it from the oven and let
cool for 5 minutes (this will make it easier to remove from the pan), then
run a spatula along the edge of the tortilla to loosen it from the pan. Place
a serving plate on top of the tortilla, then invert the tortilla so that the plate
is now on the bottom and you can remove the pan from the top.
Slice the tortilla into wedges (I like to cut it into 12 and let guests go
back for seconds, if desired) and serve with the aioli on the side.Yield: 6 servings
Chef’s Tip
Try the lazy man’s version of this recipe by using 5 cups (about 6 ounces
[168 g]) lightly salted store-bought potato chips in place of the cooked
potatoes. Lightly crush them, combine them with the egg, onion, and black
pepper (omit the salt!), and pour into the hot skillet coated with olive oil. It
comes together in moments!(Ray)
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