Gambas al Ajillo - AKA: Garlicky Tapas Heaven (in minutes!)

Ever walk by an Italian restaurant or pizza place and pause a moment to smell the intoxicating aroma of warm garlic? I sure have, and if you ask me, there's nothing really like it. Where garlic is concerned, the more the better - and who cares about garlic breath, anyway? I consider it a bonus. That's why when I was recently jonesing to put together a quick tapa as an al fresco appetizer (summer is here!), I stopped right at this drool-worthy Garlic and Shrimp combination: Gambas al Ajillo or Shrimp with Garlic, Spanish style. 

Gambas al Ajillo, The Garlicky Tapa That Everyone Loves, Photo: NK 

Gambas al Ajillo can be found all over Spain and really anywhere where tapas are served. It doesn't get more classic than this garlicky to the max dish. And when you see how fast this delicious tapa comes together,  you'll be completely smitten. It is almost too easy. And the taste, oh the taste - just luscious. A nice kick of spice from the Crushed Red Pepper and smoky complexity from Spanish Paprika - one of my favorite spices that is also responsible for the striking reddish color of the shrimp sauce, make an amazing flavor combo. Be certain to buy yourself a nice loaf of rustic peasant bread to soak up the garlicky oil goodness at the bottom of the bowl. Now sit yourself down with a a nice dry white or rose and enjoy the king of all tapas. You will not be disappointed!


Gambas al Ajillo / Spanish Garlic Shrimp Tapa
Lightly adapted from About.com (topic: Spanish Food)
Serves 4 as an appetizer

Ingredients:
24 Medium Shrimp, peeled and deveined, tails left on
5 large Cloves of Garlic, finely minced
1 teaspoon Red Pepper Flakes
1 teaspoon Sweet Spanish Paprika
3 Ounces of Cognac (or substitute Dry Sherry or Bourbon)
1/2 Cup Extra Virgin Olive Oil
1/3 Cup chopped Italian Parsley
Juice of 1 Lemon 
1 round, crusty Peasant Loaf, cut into large chunk and lightly toasted
Coarse Salt
Black Pepper

Note: this is a fast cooking recipe so be sure to have all your ingredients measured and ready to roll before you start. 

Method: 
1. Heat Oil over a medium flame for a minute and add the minced Garlic and Crushed Red Pepper. Stir gently for about 2 minutes, taking care that the Garlic doesn't burn. 
The mixture will become fragrant. 

2. When the Garlic becomes just slightly brown, add the Shrimp, Lemon Juice, Cognac (or substitute) and Paprika. Raise the flame to high and stir constantly until the Shrimp become pink and curl up. About 2 more minutes.

3. Season the mixture with one or two healthy pinches of Salt, and ample Black Pepper. 
To Serve: Plate equal portions on Shrimp into individual bowls and add some of the Garlic and Oil Mixture on top. Sprinkle each bowl with chopped Parsley and serve with a generous wedge of crusty toasted Bread.

Enjoy! 

Winter Warmers - Cold Weather Comfort Foods

Here in the Northeast, an unseasonably warm fall has regrettably come to a screeching halt just in time for the start of 2012. I am a summer girl, so it’s usually around this time of year that I add frigid weather and snow to my growing list of things to whine about. But if there’s one silver lining to the long New York winter, it’s hearty stews and cozy one-pot comfort foods. One of our old favorites is Ina Garten's wonderful version of a James Beard classic, Chicken with Forty Cloves of Garlic: Click HERE for the recipe.

Chicken with Forty Cloves of Garlic, Photo: NK

But as the New Year demands, it was time to try something different. 

In this same spirit, Mr. NK actually took it upon himself to cook up a delicious Beef Bourguignon for us last week - using Eric Ripert’s recipe, no less. Here's the link: 
Eric Ripert's Beef Bourguignon

This was a curious turn of events as I wouldn’t call Beef Bourguignon, a classic French comfort dish, particularly easy for a weeknight since it can take two days to prep. It wasn’t even as if we were celebrating a special occasion. Hmmm… perhaps he read my earlier post about Chef Eric being “real cute?”  Either way, I wasn’t asking questions. Here are some shots of my apparent Francophile's work. Few things are more annoying than your wife tailing you with a camera in the kitchen, but I couldn't pass up the chance to document my good fortune.  

Bourguignon Herbs, Photo: NK

Herbs tied in cheesecloth, Photo: NK

Marinating Overnight, Photo: NK 

Voila! Finished Beef Bourguignon, Photo: NK

Our yummy beef dinner inspired me to officially kick off the comfort food season. For me, the ultimate winter dinner is usually a long cooking one-pot meal. These can actually be wonderful and easy if you have a bit of time to spare. In searching for recipes to try, don't discount those that take 1-2 hours total time to cook - many of the best do, especially if they include slow-cooking meats like tougher cuts of beef or chicken on the bone. Even with a whopping 2 hours total time, many recipes will be comprised of largely inactive time, with just about 20 minutes of upfront, active prep before you leave your pot to simmer for the duration.


Such is the case with the Spanish classic, Pollo Al Vino Tinto (Chicken in Chorizo and Red Wine Sauce). The recipe I would be using for the dish served multiple purposes: it would make for a tasty reminder of our recent excursion to Spain, provide us with the type of stick-to-your-ribs meal we were looking for, and it would also allow me to finally christen my newest cookbook, Penelope Casas', The Foods and Wines of Spain.  All in all, a win win. 

Browned Chicken with Dry Ingredients
Ready for Wine and Broth, Photo: NK

A few things to note before trying this easy, elegant homestyle dish:                    

• This will take you a total of about 1 hour and 45 minutes, only 15 minutes of which is prep and active time. 
• Although I am sure this dish is excellent with the recommended addition of the Spanish Brandy, we did just fine adding two tablespoons of scotch, which is what we had on hand. 
• Buying a whole chicken that has been pre-cut into wings, legs, breasts and thighs is a huge timesaver that I never skip.
• I actually used dried parsley, which tasted fine, because it pains me to buy a whole bunch of parsley when I only need a pinch and have no other uses for it that week. 

Penelope recommends a "robust" wine to anchor this dish, particularly one of Spanish origin, such as Sangre de Toro. I did indeed buy a ten dollar bottle of said wine. It came with a handy twist-cap top which allowed me to pretend that I would reseal it and put it away for future use. We all know how that story ends...  The result was a superb, flavorful, fall-off-the bone chicken dish with a delicious sauce. 

Pollo Al Vino Tinto, Photo: NK

We didn't mind the extra wine either! Enjoy:


Pollo Al Vino Tinto - (Chicken in Chorizo and Red Wine Sauce)
Recipe Adapted from Penelope Casas' The Foods and Wines of Spain Cookbook
Serves 4

Ingredients:


One  3 to 3.5 pound chicken cut in serving pieces
Salt to taste
Fresh ground pepper to taste
Flour for dusting
4 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1 carrot, peeled and chopped finely
1 chorizo sausage, about 2 ounces, chopped
2 tablespoons Spanish Brandy or Cognac (we used Scotch - worked just fine)
1 pimiento (AKA one roasted red pepper. Book suggests making from scratch but a jarred red pepper was fine for everyday use)
1 tablespoon minced parsley or 1/2 tablespoon dried parsley
1 bay leaf
1/4 teaspoon thyme
1/2 cup chicken broth
1 cup dry red wine, preferably a full bodied Spanish wine. 


Method:


Sprinkle chicken liberally with salt and pepper and then dust it with flour. Heat olive oil in a large, shallow casserole or large high-sided non-stick pan. Add chicken and brown well on both sides. Add the garlic, onion, carrot and chorizo. Cook about 4 minutes over medium-low flame or until the onion has wilted and softened a bit. Add the brandy carefully as it could flame up. Stir in the pimiento (roasted pepper) and add parsley, a dash of salt and pepper, the bay leaf, thyme, broth and wine. Lower heat, cover the pot, and simmer about 1.5 hours until chicken is tender and fully cooked. Remove bay leaf and serve covered in sauce with crusty bread. 

The Best Thing I Ate in Spain (So Far)

My husband and I recently ate our way through Madrid and Barcelona. It was my first time in Spain, though I've been all around Europe, and his second trip since his days backpacking on a Eurorail pass more than 10 years ago.

In general, we've been making an effort to travel more, and we are trying to squeeze a lot in before the blessing of children benches us for the next 18 or so years. 
Lots of anticipation was associated with this vacation, and it only increased as each person we told about our upcoming adventure gushed about how amazing the food would be.
 
Our time in Barcelona and Madrid did not disappoint. Besides the gorgeous scenery       

Madrid, Photo: Neurotic Kitchen

amazing architecture, and friendly people, the food really is fantastic. And once we found out that you can order a good bottle of wine
at dinner for the American equivalent of ten dollars, we were pretty much over the moon.

As Americans, and as New Yorkers, we just couldn't get our minds around this wonder.  Yet after so many cheap bottles of wine, our minds weren't really that useful anyway. Yes, we overindulged in the omnipresent Jamon Iberico, sampled delicious tapas all over each city, and ate a few really good paellas.

Ham Selection at the Market in Barcelona, Photo: NK

Seafood Paella in Barcelona, Photo: NK

I'm a fan of tapas. I have problems making decisions - especially food related decisions. I like the idea of small bites and lots of variety. I am also a fan of Europe. I am always so much calmer there. Sure, it has something to do with being away from work and other obligations, but the relaxed atmosphere and positive outlook of the people really does my soul good.  Europe just seems to me like the way life should be (see: affordable wine and encouraged daytime napping). 

Barcelona by Night, Photo: Neurotic Kitchen

Now I realize we only experienced a small part of the vast cuisine of Spain (primarily Catalonian and Castilian), and my hope is that we can return to further explore the countryside and get a wider sampling of the uniquely regional cuisines. 

But for now, here are some of my my favorite tastes from our trip:

Croquetas de Bacalao

Oh so good. Creamy, potatoey, perfectly fried.  We ate them at Casa Labra in Madrid - a bar founded in 1860 known for being a preferred meeting place for the Socialist Party. The bar is also famous for superior cod croquettes. They deserve the hype.   

Click HERE for more info on Casa Labra.

  

Bacalao Croquettes, Photo: NK

Rabbit Paella

Next, I sampled Rabbit for the first time, one of the last small game meats I'd not yet tried. I was sad about it, and I remember being scandalized when my first generation Italian roommate brought Rabbit leftovers home from Easter break back in college.  As I enjoyed it, all I could think of was the story my dad once told me of how his parents gave his pet bunny, Sir Archibald, to the neighbors to eat. Nowadays, you could get on Oprah with a childhood trauma like that. But times were tough back then and people did what they had to do. This wasn't Archie, I told myself.  The dish, despite my guilt, was delicious. 

Anchovies

Anchovy Canape, Tuna & Caperberries: NK 

A much maligned food here in the States, but a food I just love. The Spanish are unabashed about their fondness for anchovies. They are everywhere. Anchovies are delicious as a tapa, served simply on bread with or without other accompaniments. I was in heaven. 

Huevos Estrellados

Served as a side dish or meal, this dish was a revelation. We enjoyed it as part of our meal at El Lando in Madrid. It is one of their specialties but it is widely available elsewhere. The components include a simple combination of crispy, perfectly cooked fries topped with a few soft-cooked eggs.  Your waiter will usually cut the eggs table-side resulting in the runny yolk seeping into the crevices of all that golden potato goodness. Who knew two such familiar flavors and textures could result in the ultimate soul-warming comfort food? As with many foods that are simply prepared, the magic comes from perfect execution. 

Pan Con Tomate 

Ubiquitous in Spain, this tapa is simply garlic rubbed bread topped with shredded tomato flesh. Delicious. 

We tried restaurants that ranged from very traditional to slightly more modernized interpretations on tapas, Catalana in Barcelona being an example of the latter. No complaints.

Fried Baby Squid and Shrimp Skewer at Catalana, Barcelona, Photo: NK

But my favorite taste experience in Spain was the most simple. It was waiting at the table for us when we arrived for dinner at El Lando

I am not sure what this dish was officially called, but I would describe it as a Tomato Carpaccio.

I learned it is something that they put on all the tables and only remove if you ask. Not knowing this wasn't simply a gratis snack I told the waiter, "of course we'll eat it!" when he asked if we wanted it, after which point my husband predictably grumbled that they would charge us. Anyways, best mistake ever. 

The tomato dish, a plate of paper-thin slices of tomatoes laid out in a row, sprinkled with lemon juice and a fruity olive oil, then finished with sea salt, was one of the most delicious things I had in Spain.  My whole meal at El Lando was actually fantastic, including my entree of delicate baby lamb chops, our huevos estrellados side, the tasty (and free) dessert of pastries and chocolate, and the wonderful service thoughout that enhanced the experience... but I just couldn't get past these tomatoes.

So there you have it, folks - our one splurge at an upscale restaurant (one we later learned is a favorite of almost every A-list American Celebrity because of its food and secluded paparazzi-free location) and I am stuck on the tomatoes. More about El Lando Madrid HERE. 

I really am a simple girl at heart. 

Back home in wintery NYC it is most certainly not tomato season, but I was  itching to recreate this dish from the moment we landed.  I've not found a recipe for Tomato Carpaccio that is as simple as what was presented to us at El Lando, so I winged it.  Despite it being December, I managed to find two nice looking beefsteak tomatoes and let them ripen for about three days.  

Below is what I came up with, and I have to say, it tasted quite similar.                      

Sometimes the best things in life are the simplest.

Tomato Carpaccio, Photo: Neurotic Kitchen

NK's Tomato "Carpaccio"

Serves 2-3

Ingredients:

2 ripe beefsteak tomatos

3 tablespoons good quality extra virgin olive oil

2 tablespoons of fresh squeezed lemon juice

sea salt and pepper to taste 

Method:

Thinly slice the tomatoes into paper thin rounds. A smooth-edged steak knife actually works well for this. Place the slices in one layer, edges overlapping a bit, on a platter.  Sprinkle with lemon juice and leave to sit about a half hour for the flavors to blend. When ready to serve season liberally with sea salt and pepper, and finish by drizzling oil on top. Enjoy!

Though it pained us to say Adios to Espagna, we came away with many great memories and culinary experiences.  As part of my own personal goals, I intend to learn more about the cuisine of Spain and try new dishes in NK. Lucky for me, I have a thoughtful friend named Rhianne who gifted me with one of the best reviewed and comprehensive books on Spanish cooking: 

Photo: Neurotic Kitchen

I am excited to read it and cook from it, and I promise to share!