Spanish Tapas Take Two: Scallops

Scallops with Roasted Calatan Sauce (recipe from Jose Made in Spain)
Serves 4

Ingredients

For the sauce:
1/2 cup extra virgin olive oil
1 red bell pepper
5 ripe plum tomatoes
1 head garlic, halved and peeled
1 Spanish onion
3 dried sweet chili peppers, any variety, or 1 additional fresh pepper
1/4 cup blanch almonds
1 ounce white bread, crust removed, crumble
1 tablespoon sherry vinegar
1 teaspoon sweet paprika
1/2 tablespoon salt

For the scallops:
2 tablespoons extra virgin olive oil
12 large sea scallops
Parsley, to serve

Directions

Heat oven to 350. Coat pepper, tomatoes, garlic, and onion in olive oil and roast for ~25 minutes, until are vegetables have softened.

Allow ingredients to cool. Peel the pepper, tomatoes, garlic, and onion. Seed the pepper and tomatoes and cut off their tops.

If using dried chilis, place in a bowl with hot water and allow to soak for 15 minutes prior to use. Drain and puree, and then set aside.

Put enough olive oil in a sauce pan to coat, and then heat on medium-high. Toast almonds until just brown, approximately one minute. Set almonds aside.

Using same pan from almonds, again heat the pan on medium-high. Now toast the bread until browned, approximately one minute. Remove bread and set aside.

Now combine roasted vegetables, pureed pepper if using, almonds, bread, vinegar, paprika, and remaining 7 tablespoons olive oil in a blender and puree. Ingredients should be fully combined into a thick sauce. Add salt if desired.

To make the scallops: Heat olive oil in a saute pan over medium-high heat. Once oil is heated, add the scallops, and sea each side on browned, approximately 1-1:30 minutes per side, depending on desired doneness.

To serve, spoon sauce on a plate and cover each with scallops. Garnish with parsley.

Welcome to Spain: Tapas Time!

We're off to Spain for a taste of tapas. Tapas are small dishes best shared with others. They're a great way to combine a variety of different flavors into one meal. In Spain, diners can pop from one Tapas bar to the next, trying each place's specialities; while this might not be doable in the US, you can create plenty of variety at your own kitchen table!

We start out with a simply, tasty Cabrales Blue Cheese Apple Salad (adopted from Jose Made in Spain)
Serves 3-4

Ingredients

For the salad:
1 apple, any variety, peeled and thinly sliced
2 tablespoons crumbled blue cheese
1 tablespoon sliced, blanched almonds
1 teaspoon chopped chives

For the dressing:
1/4 cup apple cider vinegar
1/4 cup good quality extra virgin olive oil
1 teaspoon freshly ground black pepper

Directions

Whisk together all dressing ingredients and set aside.

Begin plating salad. Lay out apple slices on plate, overlapping them on top of each other. Sprinkle on almonds and cheese. Top with parsley and drizzle on dressing. Serve immediately.

Moroccan Lunch

Typical Moroccan tagine is a very heavy dish made with lamb. Instead, this version is entirely vegetarian, subbing out any potatoes for a healthy dose of eggplant and carrots. Consider this lighter vegetarian version. It's a bit healthier, and light enough to sub in at lunch. Of course, you could add back in lamb for a delicious, comforting dinner as well.

Best served over some grain, typically couscous, I personally opted for barley, another typical grain used in Moroccan cuisine.

Vegetable Tagine
Serves 4

Ingredients
1/2 tsp cumin
1/2 tsp ginger
1/2 tsp paprika
1/4 tsp cinnamon
1/8 tsp salt
1/8 tsp black pepper
2 tbsp extra virgin olive oil
1 onion, chopped
3 large carrots, sliced in 1/4 inch circular pieces
3/4 large eggplant, sliced into 1/2 inch pieces
2 cloves garlic, finely chopped
2 tbsp tomato paste
2 cups vegetable broth
1 15 oz. can chickpeas, rinsed and drained
half a can (7.25 oz.) diced tomatoes
1/2 chopped fresh tomato (or sub in full can)
Optional: dried apricots, raisins, fresh parsley, couscous, or barley

Directions

In a large pot over medium-high heat, heat olive oil. Add onion and garlic, cooking until softened and fragrant, 8-10 minutes. Add in eggplant and carrots and cook an additional 15 minutes or so, until all vegetables are softened.

Meanwhile, combine all remaining ingredients in a separate bowl. If using fresh tomato, which I recommend, be sure to squeeze the tomato as you combine to be sure to collect all of its juice.

Once vegetables are fully softened, add all remaining ingredients to the pot. At this point, you can add in dried apricots or raisins as well, if desired. Bring the entire pot to a boil on medium-high heat. Then reduce the heat and bring the entire mixture to a simmer. Allow the tagine to simmer for 25-30 minutes, until all vegetables are fully tenderized and the sauce is thickened.

Serve over couscous or barley. Garnish with parsley.

Moroccan Appetizer

Soup's on!

Here is a simple, delicious, and healthy recipe. Try this Moroccan-Style chickpea soup.

Serves 4

Ingredients

3 cups low-sodium chicken or veggie broth

2 (15-ounce) cans chickpeas, rinsed and drained

1 (15-ounce) can diced tomatoes

1/4 teaspoon saffron threads, crumbled

Salt and pepper

2 tablespoons unsalted butter

1 medium onion, diced small

4 medium garlic cloves, minced

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

2 tablespoons cilantro, chopped

5 or 6 ounces spinach, cooked (optional, but highly suggested)

A few lemon wedges

Directions

In a large pot, combine broth, chickpeas, tomatoes, saffron, and 1/2 teaspoon salt. Cover. Bring to a boil. Once boiling, kill heat and set aside.

While that's happening, in a large saucepan, melt butter over medium-high heat. Add onion and 1/4 teaspoon salt. Cook about 5 minutes, until onion is a little soft and translucent. Add garlic, ginger, and cumin. Cook for another 30 to 60 seconds, until fragrant.

Pour chickpea broth mixture into saucepan. Simmer uncovered about 10 minutes.

Kill heat. Stir in cilantro. If using spinach, stir that in as well. Salt and pepper to taste. Spoon into bowls and serve with lemon wedges.

Moroccan Dinner

Moroccan Chicken with Eggplant, Tomatoes, and Almonds

Serves 4

Ingredients

3 tablespoons olive oil, divided
1 1/2 cups sliced onions
3 large garlic cloves, minced
1/2 tablespoon Hungarian sweet paprika
1/4 teaspoon coarse kosher salt
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon fennel seeds, ground
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1 cup drained canned diced tomatoes
1/2 cup water
1 tablespoon (or more) fresh lemon juice
4 chicken thighs with bones, skinned
4 chicken drumsticks, skinned

1/2 large eggplant, unpeeled, cut into 1-inch cubes

1/2 tablespoon chopped fresh marjoram
1/4 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro

Directions

Heat 1 tablespoon olive oil in heavy large wide pot over medium heat.

Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1/2 cup water, and 1 tablespoon lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.

Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)

Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

Recipe Adapted from Bon Appetit

Moroccan Breakfast

We have docked in the North African country of Morocco. We begin by preparing a traditional Moroccan breakfast dish, called  Shakshuka. Shakshuka is essentially composed of composed eggs in a tomato-based sauce. Although it is believed to have originated in Tunisia, it is prepared in many North African countries.  The recipe follows.

Ingredients

1 tablespoon vegetable oil
1/2 yellow onions, finely chopped
1 tablespoon tomato paste
2 tablespoons harissa paste or 1 tablespoons smoked paprika
3 medium garlic cloves, minced
4 medium jarred roasted bell peppers, small dice (about 1 cup)
1 (28 ounce) can crushed tomatoes with juices
1 tablespoons kosher salt
1/4 cup finely chopped fresh parsley leaves
4 large eggs
Pita bread or baguette, for serving

Directions

Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.

Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.

Per serving (does not include bread): Calories 408; Total Fat 17 grams; Saturated Fat 4 grams; Protein 20 grams; Total Carbohydrate 42 grams; Sugar: 19 grams; Fiber 8 grams; Cholesterol 372 milligrams; Sodium 3879 milligrams

           

Setting Sail

Throughout the course of 8 weeks, we are going to "set sail" throughout the Mediterranean.

Each week will be dedicated to one country that we have selected from the Mediterranean.
We will then focus that entire week on creating recipes influenced and inspired by that country's cuisine, being sure to include a breakfast, appetizer, lunch, and dinner from each.

We invite you to embark on this adventure and set sail with us!
Throughout our adventure, we will post recipes along the way.

Get ready for the trip of a life time, starting out in..... Morocco!

To stock your kitchen for this week of the challenge, here's a list of some key ingredients in Moroccan cuisine to stock in your pantry:

-eggplant

-chickpeas

-dried fruits, like prunes, apricots, and dates

-lamb

-sesame seeds

-saffron

-sage

-thyme

-lemons (esp. preserved lemons)

-olives (esp. green)

-almonds

-barley

-semolina

-rose water

-orange water

-harissa

-ginger