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Tuesday, October 24, 2017

INTERNATIONAL: SPAIN: Catalonia 11 - Vinaigretta





This Sauce is typical of the Catalonia Region in Northeastern Spain.  "Vinaigretta" Sauce is an emulsified sauce in which main ingredients are Garlic, Olive Oil and Vinegar (although sometimes it takes into account Lemon Juice instead) but Sour Cream, Mayonnaise or Yogurt can be used instead of Oil. It is often used as an accompaniment to  Vegetables, Grilled Meats or Fishes and also as a Salad dressing.


                


Vinaigretta 
Spanish vinaigrette/Vinaigretta is made by mixing vinegar, olive oil, onions and herbs.
Sometimes capers or sardines are added for a bit of extra flavor.


INTERNATIONAL: SPAIN: Catalonia 10 PESCADORA SAUCE or SALSA MARINERA

Marinera aka Pescadora

This marine sauce (not to be confused with Italian marinara sauce which has a tomator base) is based on fish stock and includes white wine, onions and touch of parsley.

You might also see this sauce called pescadora. It is part of many soups and stews in the Spanish kitchen, such as:

 Almejas a la Pescadora


LINK to Recipe for Almejas la Marinera 

or Spanish Style Clams

INTERNATIONAL: GREECE: Greek Catering Menu - Kouzina Street Food in Michigan - Greek Street Food




Generic Greek Food Photos above



Monday, October 23, 2017

HERBS AND SPICES 15 - EGYPT - Dukkah Spice and how to recipes and VIDEOS REVISED











      1. Duqqa, du'ah, or dukkah is an Egyptian 
      2. condiment  consisting of a mixture of herbs, 
      3. nuts, and spices. I
      4. is typically used as a dip with bread or fresh 
      5. vegetables for an hors d'œuvre.


  1. There are countless recipes for dukkah. Just about every mixture includes nuts (most often hazelnuts, but various other kinds may be used alone or in combination), sesame seeds, coriander, and cumin. To this, a cook might add dried thyme, mint, peppercorns, or various other sweet, hot, and savory herbs and spices.





(a more detailed recipe) 





HOW TO EAT

Pul olive oil in a small bowl and dip crusty bread cubes in the oil and then in the Dukkah. 

Serve with flatbread or baguette.
Add to  yogurt, hummus or baba ganoush.
Add to perk up salads and vegetables.
Use as a rub for meat or fish. 
Eat as a snack on its own (use bigger or whole nut pieces) and nibble like a bar snack. 









Sunday, October 22, 2017

INTERNATIONAL: SPAIN: Catalonian Sauces 9 - Salsa Espangola or Sauce Espanola or Basic Brown Sauce

Spanish sauce

There have been many healthy debates as to who invented this sauce. France (espanole) and Spain (espanola) both claim to be the creators of this sauce. 

 NOTE:  There is a little tidbit about Katherine (from Aragon near Madrid, Spain), obscure but nevertheless germane.  According to one professional culinary text, upon marrying Henry VIII of England her retinue included a team of chefs.  These Spanish chefs introduced what we now call a Brown sauce or Espagnole sauce.

Since the French were prone to adopting dishes from other countries and calling them their own (from the research I have done) it is believed Henry VIII (when visiting France at the The Field of the Cloth of Gold (FrenchCamp du Drap d'Or) was a site in Balinghem – between Ardres in France and Guînes in the then-English Pale of Calais – that hosted a summit from 7 to 24 June 1520, between King Henry VIII of England and King Francis I of France.)
introduced the sauce created by the Spanish chefs to France.




This healthy sauce is commonly used to accompany meat dishes in Spain. Do not hesitate to try it yourself at home, but note that its flavor may be really strong. It is similar to some gravies served in other European countries, but this is a traditional recipe to prepare this Spanish-style sauce: (I have included two versions.)






LINK to Espanola 2



A RECIPE
To make Brown sauce, roux, vegetables, herbs, and some form of tomato product, are added to a batch of beef or veal stock and simmered until reduced.  Recipes vary on the use of additional ingredients, the ratio of the ingredients, and the cooking time.
INGREDIENTS
2 oz. butter
2 oz. all-purpose flour
2 quarts stock from above recipe (or canned or packaged low sodium beef stock)
4 oz. tomato puree
1 small carrot, roughly chopped
1 celery stick, roughly chopped
1 small onion, roughly chopped
1 sachet d’epices
HOW TO MAKE A SACHET D'EPICES LINK
DIRECTIONS

Melt the butter over medium heat in a small stockpot.  Add the flour and cook, stirring frequently until a golden color is achieved.  Slowly add the stock, constantly whisking until it is incorporated.  Add remaining ingredients.  Bring the sauce to a gentle simmer and cook for at least one hour, skimming the surface as necessary.  Strain through cheesecloth when finished.  Some chefs sauté the vegetables in the butter and then add the flour, or cook them separately in oil as opposed to adding them raw.

Saturday, October 21, 2017

INTERNATIONAL: SPAIN: Catalonian Sauces 8 - Mayonesa

Mayonesa


Homemade Spanish mayonnaise simply made with olive oil, egg and a touch of lemon juice. It is used for many dishes, including ensaladilla rusa, the Spanish version of Potato Salad. It is still made fresh (with the help of a hand mixer or food processor) and poured directly into the dish being prepared.

Ensaladilla Rusa


LINK for Ensaladilla Rusa or Spanish Potato Salad
(see explanation as to why it has a russian name)

Mayonesa
(recipe for Mayonesa below photos and explanation)



Mayonesa was invented by the Menorcans (not the French).  Menorca is part of the Balearic islands in the Mediterranean near Catalonia aka Catalunya. Catalan and Spanish are the two official languages of Menorca aka Minorca.