Are you wondering How to find the Real Cuisine of a Country? I will be discussing on the subject today at the Travel and Adventure Show in Washington DC, and showing you a few recipes I picked up during my visit to Spain. If you like to try any of the dishes at home, here are the recipes.
All recipes make 6 servings.
Shrimp and Egg Pinchos:
- 6 large shrimp, cooked
- 3 eggs, boiled and halved
- 6 whole green olives
- 6 slices of baguette
- olive oil
Spread olive oil over the slices of baguette. You may lightly toast the bread or serve it soft. Place half an egg over the bread, one prawn and an olive. Run a large toothpick through to hold everything in place. Serve at room temperature.
Smoked Salmon and Quail Egg Pinchos:
- 6 oz. smoked salmon
- 6 quail eggs
- olive oil
- 3 tablespoon capers
- salt
- 6 slices of baguette
Heat olive oil in a fry pan. Make 6 fried eggs using the quail eggs. These will be very small. Sprinkle salt over the eggs and set aside.
Brush olive oil or aioli over the slices of baguette. Place 1 oz smoked salmon and 1 fried quail egg. Sprinkle 1/2 teaspoon capers and a drizzle of extra virgin olive oil. Serve immediately.
Tortilla de Patatas
See recipe for this potato omelette
Spanish Apple Tart with Cream Anglaise
For the tart:
- 14 oz puff pastry dough
- 2 tablespoon all purpose flour
- 5-6 apples, cored, peeled and sliced
- juice of 1 lemon
- 1/3 cup sugar
- 1 teaspoon cinnamon
- baking spray
Preheat oven to 35oF. In a large bowl mix together the sliced apples, lemon juice, sugar and cinnamon. Set aside.
Grease a 9×11 cookie baking sheet. Roll out the pastry dough on a floured surface, using a rolling pin to stretch the dough a little. Spread the dough on to the cookie sheet. Spread the apple mixture on the prepared dough. Arrange the apple slices in one direction if you like to make it look pretty. Bake in 350F oven for 45 minutes or until the apples are tender and the crust is brown. Remove from oven and let cool completely before serving.
For the cream:
- 2 cups heavy cream
- 2 teaspoon vanilla extract
- 6 egg yolks
- 2/3 cups sugar
In a small heavy saucepan on medium heat, let the heavy cream and vanilla come to boil.
Whisk egg yolks and sugar together in a separate bowl. Slowly add the egg mixture to the cream, whisking constantly. Continue to cook on low heat until mixture becomes thick. Remove from heat, set aside in refrigerator for at least 2 hours or until ready to use.
Serve a slice of the apple pie with a generous ladle of the chilled cream angleaise. Decorate with a mint sprig if desired.
Read more about my culinary discoveries in Spain.
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