Zumo con Gas

It is citrus season here in Spain, and the fruits are literally falling off the trees heavy with juice. At Paradiso, the frutería which I haunt weekly, there is a box that can be found at the entrance. This box is loaded with oranges on sale, mere euros for kilos upon kilos worth of citrus(many of which still have leaves connected to the tops. There are adorable).

My friend has a grapefruit tree (which I also haunt [almost] weekly) in his front yard. Between both sources, my tiny kitchen was packed full of citrus. On the first warm day last week, my friend and I juiced 10 fruits: 5 oranges, 2 lemons, 3 grapefruit. What better way to bring in the warm weather than fresh juice? Pump it up with some cool, sparkling water. (I use Vichy Catalan, a Spanish brand of sparking mineral water, or agua con gas. My flatmates call me addicted.)

Materials:
10 citrus fruits of your choice. Stick to one, or mix it up like we did!
1 1.5 L bottle of sparkling water
Sevral dashes of sugar or honey to cut the tang (if using bitter citrus)

Serves 4.

Method:
Juice your cirus. If using, add some of your sweeter of choice. Ratio is half/half: Pour juice into a tumbler and top off with sparkling water. Serve on ice, or use chilled sparkling water. I prefer the latter.

Pan Árabe con Aceite y Sal

Rainy days breed comfort food. What is it about being at home, hearing rain outside, and wanting to submerse yourself in all things cozy? Pajamas, multiple cups of coffee, hot, sultry jazz...

This morning I woke up to the sound of rain on the street. A gentle tapping, the sound was enough to dismiss my want of walking to the bakery for bread. I very much enjoy the pan integral from the bakery on my street. It is a small, sandy-coloured baguette (perfect for one) spotted with specks of grain. Inside, it is light, doughy, and un-heavy compared to the whole-grain loaves I have had in the U.S. This was what I wanted...but did not dare venture outside, even if it was a mere block away.

Comfort food. And comfort food is where the heart is. Spain has been a gentle friend to me, sometimes sour but more often sweet, and I wanted her hug: Warm, toasted bread with oil and salt.

With my flatmates still away for holiday break, I took full advantage of using the kitchen. My kitchen. Like my previous post, I decided to make flatbread again. This flatbread which I was taught to make hails from Africa, which is a short boat-ride away. It is because of this, I affectionately call this bread pan árabe. I could call it flat bread, pan plano, but today I cooked it properly for the first time: Portions gently rose forming bubbles reminding me of another Moroccan bread I have had, so pan árabe it is.

My coffee is steaming beside me. I am chewing on warm, freshly made bread. My tougue gets that tasty flick of salt is has been craving. I am warm, blogging, and completely content. Yes, the errands will have to wait for another day...

Olive Flatbread with Steamed Artichoke Hearts and Mushrooms

Where on Earth do I begin? The inspiration? The artichoke escapade? There is really too much to say, and before I type more, let me preface this entry with a statement: This post will no doubt be a long one. Get a cup of coffee, sit back, relax, and read. Happy New Year, by the way. ¡Y Felices Reyes a mi vecinos español!

The inspiration: My dear friend Jenny. Does she know how proud I am of her? Probably not. But in her blog (and you guys should check out sugarspeakbaking.com) she writes a statement that really stuck with me: "I love gifting cookies and cakes to friends and family on special occasions or just because it’s Tuesday". The last part, "...just because it is Tuesday", really hit me for some reason. Why not? And "why Not" happens a lot here in Spain. A lot of things here don't logically make sense. But, like all things in life, you get used to certain things. After a while, one really gets used to the Spanish mentality. And the more you get used to it, the more you just relax, shrug your shoulders, and embrace the "well, Why not"?

At the market, I saw alcachofas and cringed. I love artichokes. Adore, actually. About three years ago, when the Piccolo Gourmet was in the back of my head, my friend Jenny and I decided to "make artichokes" in my kitchen. That kitchen was smaller than the one I now share with Charlie, if you can believe it. Ah, Manhattan. "Why not"? The artichokes 'made' that day were, shall we say, an experiment in the culinary arts. Were they edible? No. Did we try? Yes. I have been petrified of artichokes since then. I gulped hard and said, "Quatro ciento gramos por favor. Sí, alcachofas". Gulp.

I then reference Bon Appétit online on how to properly steam an artichoke. I start sweating. It was the warmest I have been in my stone-cold flat since the start of December. I did everything they said. Did I forget to check the water level in the bottom of my pan? Of course. Is that pan burnt black like Vesuvius? Absolutely. But the artichokes were heaven. Shear heaven. I have not tasted one like it. Ever. The flavor, I am sad to say, cannot be described. One of my favorite culinary memories from New York City is ordering the artichoke at Jean Georges' Nougatine. It arrives in front you simply grand: cut perfectly, steaming hot, and all for you. Ready to be plunged in a dish of melted butter... I am not going to lie: what I made tonight was better. The artichoke needed absolutely nothing. It was earthy, concentrated...like all artichokes should taste like.

And now on to the "Why Not"? My friend Ben taught me how to make this flatbread before he moved to Germany. I loved it. Charlie knows how petrified I am of baking, especially working with doughs. He's the scientist: He's a dough expert. As is Jenny. This flatbread, I am happy to say, is easy. Real easy. So easy, that I make it in less that ten minutes. That's right folks. Have I been wanting to make variations of this recipe? You bet.

Living in Andalucía has really changed my look on food. Everything is fresh here. Bread is baked daily. (You smell it down the street.) Vegetables are sold fresh in open-air markets. Labels of origin are displayed proudly on products. (Please reference the post I wrote on "Thanksgiving". Since then I have changed completely.) I am all about making things from scratch. "Why not"?

Whole-Wheat Olive Flatbread:
5 olives of your choice, pitted, chopped
(I used garlic-marinated green olives)
1 cup of whole wheat flour
(Ben uses local, all-purpose flour. I am in love with the harina integral.)
5 (or so) Tbsp of cold water
3 Tbsp Olive Oil
Pinch of sea salt
Pinch of sugar

Add your dry ingredients together. Add enough water so that the dough holds together. Add Olive Oil and chopped olives. Knead until everthing is combined. Add more flour as needed to you have a clean, well combined ball of dough. Break into meatball-sized balls and roll these out flat on a flour-dusted surface with a flour-dusted rolling pin. Toast on Medium heat until you see those yummy, toasted brown spots. Flip and do the same to the other side.

Topping:
3 freshly steamed Artichoke hearts
200 grams of minced white mushrooms
50-100 grams of freshly soaked, and boiled dry beans (white beans are excellent)
2 cloves of garlic, sliced thin
Salt
Half of 1 large lemon
your best olive oil

Sautee your garlic slices in oil until you smell them and they are toasted golden brown. Add your mushrooms and beans. Sautee. While still warm, chop your artichoke hearts and add to the mixture. Sprinkle with salt and squeeze the lemon over everything combined.

Infused Oil for your artichoke leaves:
your best olive oil
Half of 1 large lemon
1 clove of garlic, sliced.

Coat the base of a small sauce pan with a good amount of olive oil. Add your garlic and sautee. After garlic is toasted, splash the juice of the lemon over all. Mind the seeds. Garnish with a lemon slice.

In closing, yes, this meal is extravagant for one dining alone. I recall Deborah Madison's What People Eat When They Are Alone. There were single men who ate pasta and ketchup. There were others who took the time to rub, marinate, and grill a steak. This meal is all about Jenny's "...just because it is Tuesday". Today, I did some chores and walked around a lot drawing in my sketchbook. Was I starving when I got home? Absolutely. Did I not savour my meal as much as I should have? I did not. Was I glad I went through the effort? Without a doubt. "Why not"? Happy cooking and happy new year!

Aperitivos Secos

I really wanted to blog this simply because I was surprised at the taste of what I purchased today and (obviously) how beautiful they looked. Dried items have been a staple in my diet here, and these three items (figs, almonds, raisins) are almost always on my shelf.

A big culture shock for me (being an extranjero) was the amount of junk food that is available in Spain. The kids here love their candy, but come on, who doesn't? In any case, the amount of "junk food" is equaled by the amount of dried snacks available. At almost every market, vendors have an array of dried fruits and nuts to purchase. I adore this. It is natural, healthy(ish), and fun. You do not know what some things taste like dried until you purchase them, for example, dried strawberries, or fresas secas. These are common. They are, without a doubt, delicious in every way. (If you mix them with peanuts, the combination tastes like peanut butter and jelly.) My other addiction: dried figs, and the battle between who's are better, Turkey or Spain. I also purchased almonds (a staple of mine), and I love mixing these with dried cranberries (arándanos secos) for a snack while in class.

Let me preface this with "I am so so sorry Charlie". I finally purchased something today that I have had my eye on forever. It is the one single item that Charlie despises more than anything in the world: raisins. Yes, Charlie, you may stop reading this now. For everyone else that actually enjoys raisins (myself obviously included), please read on. These raisins are dried on the vine and are the most delicious looking item you ever saw. In the correct light they are a beautiful Cabernet color. Enormous, they are plump, moist, and fall off the stems like roasted meat off a bone. Yes, the seed is inside (like all grapes in Spain; seedless must be an American thing), and they are everything a raisin should taste like.

I felt like Julia Child in My Life In France when she samples things at the Parisian markets she so frequently strolled. She often wrote how items had tasted, and how wildly different they were from the American version. These had such a strong, concentrated raisin flavor. It was so different, and I wish Charlie were here to sample it. He might not hate them as much if he had this one. I cannot wait to nibble on these as I ride the bus to Segovia for a mini-holiday for New Years. As I eat another one now I cannot help to lean back and smile. They are so much fun to eat off a vine!! Did I mention that they are still on the vine? I am sorry, but I can't get over how ferociously cool that is. It is going to be a fantastic new year! Happy 2011, everyone.

Pisto Manchego

OK, so a few things are on my mind:

1. I cook ALL the time. Why don't I blog more?
2. I'm a student again. I need breaks. Why don't I blog more?
3. I moved to Spain. Why don't I blog more?

The theme here is? I need to blog more. Charlie is taking a blogging hiatus in the States. That is totally fine. I, on the other hand, can't let go so easily. I have noticed the trend (even back in NYC) was that we blog an average of once a month. I am going to try to up that number. Not by much though, I AM studying after all. Stream of consciousness over; Blog starts now:

Madrid. Loved it. I was on the hunt for pisto manchego because it is a tapa (that is truly vegetarian) I haven't found in southern Spain yet. (Well, that's a lie. I DID find it [in Málaga]. I went crazy when I saw the chalkboard, but made a mental note of where the place was. I was not yet hungry. Of course, I lost that mental note when my stomach started grumbling. My sense of direction is, and always will be, horrible. I always kick myself for not writing addresses down. And I haven't found that place since! It's my own darn fault.)

ANYWAY, I digress. On our last day in Madrid I actually found pisto, and in all places, a take-out deli type joint. Random. So I bought it, and sat at the base of a fountain savouring it. It was tasty, and tasted exactly like I assumed it would taste: Light. Summery. Not too spiced. Just "fresh" for lack of a better word. The recipe in my cook book calls for nothing more than garlic, olive oil, and salt. What more do you really need? It was lovely.

At the market today I bought a courgette and said "YES, today IS THE DAY I will make pisto manchego". I did. And it turned out great. I did alter it A LOT so calling this pisto manchego is really stretching it, but it is "in the spirit of" the original. Perhaps I will find that tapas restaurant again and see how South differs from North, but until then, my kitchen will have to suffice. I had Julia Child on the mind, so I cooked with Brandy tonight. So glad I did. Please read on:

Items:
1 large courgette
3 large red bell peppers
1 big handful of black olives
1 big handful of garbanzos
3 shots of your favourite Brandy
Pinch of Garlic Powder
Pinch of Salt
Pinch of Pimentón or smoked paprika
Your favorite olive oil

Method:
Julienne the vegetables (There will be quite an amount). Heat a large skillet with olive oil. Add the vegetables in batches (I had 3 batches) with a mixture of all the other ingredients, spices included. When the water in the vegetables evaporates, pour in a shot of brandy with each batch. Let the alcohol simmer away. The sugar from the brandy will caramelize the vegetables. LET THEM SIT IN THE PAN, try not to touch them. The caramelized parts of these vegetables are the parts you and your friends will fight over, trust me. After all the batches are finished, give a final extra sprinkle of salt. Enjoy at any temperature though the traditional way of eating this tapa is at room temperature.

Note: REAL AUTHENTIC pisto has aubergine and onions in it as well. It also does not use olives or garbanzos. As a vegetarian (and as the leftovers are my lunch for the next few days) I need the protein. Garbanzos are a mediterranean protein, so it works well. I hope you enjoy it. ¡Buen Provecho!