Tag Archives: Spanish

A Tour of Spain in the Cradle of Liberty

A Tour of Spain

This article originally appeared in the April 2016 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2016.  All rights reserved.  Reprinted with permission.

Amada: Spanish Tapas with a View of the Atlantic

Amada

This article originally appeared in the May 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2014.  All rights reserved.  Reprinted with permission.

Say “Cheese” for the Holidays

To celebrate Thanksgiving, my students and I created and enjoyed an elegant cheeseboard featuring the below seven cheeses.  As you know, a cheeseboard should contain cheeses of various textures from various countries of origin – this board did just that.  If seven is too many, choose any subset of three or five – an odd number is a must!

The below descriptions are from the cheesemonger and/or from the producer’s online descriptions.  Our accompaniments were Marcona almonds, Acacia honey, and fruit and nut crisps.

It was no surprise that the favorite was the Saint André…who doesn’t like butter? The Cambazola was also a standout and an effective way to introduce young turophiles to blue.

This assortment would be ideal for a holiday soirée with some Prosecco or Crémant d’Alsace.  Cheers, or should I say “Cheese”!

cheese-board

Saint André (France/Cow)

This soft-ripened, triple crème cheese is a product of Soulie, France.  Its luscious, mild, buttery flavor and velvety smooth texture make it a favorite of most everyone.  St. André may be served before a meal or for dessert with fresh fruit.

Mt. Tam (U.S.A./Cow)

This is Cowgirl Creamery’s signature cheese.  Smooth and creamy, this triple cream is made with organic milk in Petaluma, California.  It is firm yet buttery with a mellow, earthy flavor, reminiscent of white mushrooms. 

Taleggio (Italy/Cow)

This washed-rind, pressed curd cheese is from Lombardy at the foot of the Alps.  Its flavor is rich, buttery, and beefy with nuances of fruit and nuts.  Its texture is creamy yet substantial.  Fruit and crusty bread serve as good companions.  Serve it alone or consider sliced sopressata and prosciutto.

Manchego (Spain/Sheep)

This is Spain’s most popular cheese, and this version is aged for 4 months.  It is uncooked, pressed curd cheese that is made from sheep’s milk in the region Castile-La Mancha.  Look for the cross-hatched tire track pattern on its rind from the basket in which it was pressed and aged.  Enjoy it with fruit and truffle honey.

Ossau-Iraty (France/Sheep)

This cheese has been twice named the best cheese in the world.  It is made from raw sheep’s milk in the French Pyrénées.  One of the oldest and most heavenly of cheeses, its origin goes back thousands of years.  Enjoy the splendid nutty and fruity flavor of this firm cheese with fresh pears and figs. 

Couronne de Fontenay (France/Goat)

This cheese is from the heart of the Loire Valley and aged for one month.  The name means “crown” because it is shaped in a small crown shaped ring coated in vegetable ash.  While the center is a chalky texture, it becomes creamier closest to the bloomy (soft and fluffy) rind.

Cambazola (Germany/Cow)

This smooth, creamy, soft-ripened cheese combines a rich German triple-crème with Italy’s marvelous Gorgonzola dolce.  Cambazola is intended to appeal to those who find blue cheese a little too harsh and spicy.  The smooth and creamy texture is enhanced by subtle blue veins, creating a mouth-watering experience.

Paella – A Dish Fit for a Summer Dinner Party

If you are looking for a centerpiece for a summer dinner party, consider a paella.  The variety of ingredients – chicken, shellfish, vegetables, chorizo – will appeal to all taste buds and will surely wow your guests.  Below is my recipe that will serve six to eight.

Ingredients:

¼ cup achiote oil (made from heating achiote seeds in olive oil until the oil turns a rich red) or extra virgin olive oil

12 chicken thighs, bone-in and skinned

3 chorizo, cut into ½ inch slices

1 jar Goya Sofrito

2½ cups Bomba rice or Arborio rice

16 ounces clam juice

48 ounces chicken broth

24 large shrimp, shelled and de-veined

18 littleneck clams (and/or 18 mussels)

6 squid bodies, sliced into rings

½ of a 10 ounce package of frozen peas, defrosted

4 peppers, sliced (use a mix of red, orange and yellow peppers)

Sea salt

Fresh ground pepper

The ideal pan to prepare paella is a paellera – a large, round pan with two handles.  The pan is also very shallow to enable the rice to cook uniformly.  If you do not have a paellera, you may use any pan that will cook the rice evenly, such as a roasting pan.

I prefer to cook paella on the grill rather than the stove as the grill will accommodate the size of the paellera.  The grill also retains the heat so that the rice forms a crunchy ring around the outer edge of the pan.

Heat the grill to medium-high.  When the grill is heated, place the paellera on the grill and pour the oil in the paellera.  Once the oil is hot, place the chicken thighs in the paellera and season with salt and pepper.  Brown the chicken on both sides.  As you are cooking the paella, rotate the paellera periodically so that the ingredients cook uniformly.

After the chicken is browned, add the chorizo and peppers and cook until the chorizo is lightly browned and the peppers soften.  Stir in the rice so that the rice is coated with the oil.  Pour in enough clam juice and chicken stock to cover the rice by about ¼ inch.  You may need to adjust the amounts of juice and stock listed above.  Stir in the sofrito.  Turn the heat to high and let cook until the liquid is almost entirely absorbed by the rice and the rice is tender.

Turn the heat down to medium and nestle the shellfish into the rice.  First add the shrimp, then the clams/mussels.  The shrimp are cooked when they are white and no longer translucent.  This will take just a few minutes.  The clams/mussels are cooked when their shells open.  Discard any clams/mussels that do not open.

While the shellfish are cooking, scatter the peas over the paella.  The rice around the perimeter of the paellera should be browning and crisping during the cooking process.  When everything is cooked, add the squid.  The squid is added at the very end as it will only take about 2 minutes to cook.  In order for squid to be tender, it must be cooked very quickly.  When the squid turns white, test it to make sure that it is cooked.  Remove the paellera from the grill and serve immediately at the table.  Enjoy!

Final Paella

A Summer Flan

Flan is one of my favorite desserts.  It is rich yet light, and it is so simple to prepare.  This custardy dessert is also a great way to incorporate fresh berries – simply serve a spoonful of blueberries and raspberries alongside a slice.

Below is my recipe for flan, which I have modified slightly since I last wrote about it.  After making many flans, I’ve decided that the best way to achieve the caramel topping is to leave out the water – let the sugar stand alone!

Ingredients:

5 eggs

14 ounce can of sweetened condensed milk

1 cup whole milk

1 teaspoon vanilla extract

½ cup sugar

Preheat the oven to 350 degrees.  Beat the eggs.  Mix the eggs, condensed milk, whole milk and vanilla (this is the flan mixture).

Eggs

Batter

Heat a saucepan over medium-low heat and add the sugar.  Using a wooden spoon, stir the sugar until it melts and turns a light brown color (this is the caramel).

Sugar

Sugar 1

Sugar 2

Remove the saucepan from the heat and pour the caramel into a buttered 9 inch round pie dish.  Then pour the flan mixture into the dish and cover tightly with aluminum foil.  Place the pie dish into 1 inch of hot water in a larger pan to create a water bath.  Bake for about 50 minutes.  To test, insert the tip of a knife in the flan.  If the knife comes out clean, then the flan is finished.  Chill the flan before serving.  To serve, place fresh berries on the side of the flan.

Flan

It’s difficult to find a lighter, tastier and simpler dessert…enjoy!

Amada: Spanish Tapas with a View of the Atlantic

Please enjoy my May edition of The Judicial Palate – a review of Amada in Atlantic City.

Amada

This article originally appeared in the May 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.