SPANISH TORTILLA WITH ROASTED RED PEPPERS AND PEAS

Published July 1, 2009.   From Cook's Illustrated.

Serves 4 as light entrée; 6 as an appetizer.  

WHY THIS RECIPE WORKS:

We wanted an intensely rich, velvety, melt-in-your-mouth egg-and-potato omelet recipe that didn’t require using a quart of oil. We were able to cut the oil to a mere 6 tablespoons by substituting less starchy Yukon Gold potatoes for russets, which tended to fall apart when flipped in the pan. To flip the omelet easily, we slid it out of the pan and onto a plate, placed another plate on top of the omelet before inverting it, and then slid the flipped omelet back into the pan.

Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (see related recipe) as an appetizer. They may also be served with a salad as a light entrée. For the most traditional tortilla, omit the roasted red peppers and peas. We recommend using our winning brand of extra-virgin olive oil, Columela.

INGREDIENTS

• 6tablespoons plus 1 teaspoon extra virgin olive oil
• 1 1/2pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
• 1small onion , halved and sliced thin
• 1teaspoon table salt
• 1/4teaspoon ground black pepper
• 8large eggs
• 1/2cup jarred roasted red peppers , rinsed, dried, and cut into 1/2-inch pieces
• 1/2cup frozen peas , thawed
• Garlic Mayonnaise (see note) (optional)

INSTRUCTIONS

1. 1. Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Reduce heat to medium-low, add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it’s OK if some potato slices break into smaller pieces).
2. 2. Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture, red peppers, and peas into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.
3. 3. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Following photos below, slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.

STEP-BY-STEP

How to Flip a Spanish Tortilla

1. SLIDE After browning first side, loosen tortilla with rubber spatula and slide onto large plate.

2. FLIP Place second plate face-down over tortilla; invert browned-site up on second plate.

3. SLIDE Slide tortilla back into pan, browned side-up, and tuck edges into pan with rubber spatula.

Fried tofu Cubes and Scallion Dipping Sauce

Serves 4


1 (14-ounce) block firm or extra firm tofu, cut into  cubes
1/2 cup cornstarch
1/2 cup vegetable oil

1. Place tofu on paper towel-lined plate and let drain 15 minutes.
2. Spread cornstarch in shallow plate. Pat tofu dry with additional paper towels and dredge in cornstarch, shaking off excess. Heat oil in large nonstick skillet over medium-high heat until shimmering. Cook tofu, turning occasionally, until golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer tofu to plate lined with fresh paper towels.


Scallion Dipping Sauce
Makes 3/4 cup

The sauce can be refrigerated overnight.

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons water
1 teaspoon chili oil (optional)
1/2 teaspoon toasted sesame oil
1 medium scallion, white and green parts, minced



Combine all ingredients in bowl and serve.

Zucchini Pickles

There are quite a number of ways to play around with the personality of these pickles. Sometimes
I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions.  Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color.


3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
1 medium white onion, thinly sliced
3 shallots, thinly sliced
1 1/2 tablespoons fine grain sea salt
1/4 cup (small handful) fresh dill sprigs
1 small fresh red chile pepper, very thinly sliced
1/2 tablespoon yellow mustard seeds

3/4 cup / 180 ml cider vinegar
3/4 cup / 180 ml white wine vinegar
1/3 cup / 1.75 oz / 50g natural cane sugar



Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.  When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar.

Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.

Makes one large jar.

Michael Symon's Pickled Chilies

Choose a colorful variety of chillis, fresno, jalapeno, banana, tomato, serrano—the thick fleshed peppers work best. The method is very simple, simply fill a jar with peppers, bring the pickling liquid to a simmer and pour it hot over the peppers. You can use them once they're cooled but they're best after they've been sitting in the pickle for a few weeks. They'll keep for a long time–how long, I don't know because I always use them up for I can find out.

Pickling Liquid

sherry vinegar
sugar
salt
2 bay leaves
2 tablespoons coriander
1 teaspoon cumin
4 sprigs of marjoram
3 cloves garlic
2 tablespoons black peppercorns
1 to 2 pounds chillis (or enough to fill whatever vessel you're using)

Place chillis in a jar and cover them with water. Pour off the water into a measuring cup. Note the volume, pour off half the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every three cups of liquid.

Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly. Pour the pickling liquid over the peppers, screw the lid on and refrigerate. To use, slice into rings, chop or mince depending how you want to use them.

UPDATE 4/3: Kate in NW e-mailed the following, which I'm happily sharing here. Great idea Kate!


I just HAD to write you about this…

I made those pickled peppers you wrote about and you were right – they didn't last long! Being of Scottish ancestry, I just couldn't bring myself to throw away the brine, so I boiled up a dozen eggs, peeled them and plunked them in there for a week (refrigerated) while we were on vacation. THEY ARE SO GOOD!!!! Perfect for a picnic lunch – if summer ever comes. And now I won't feel guilty about throwing away the brine, having re-used it to such great effect! Thanks again for another great recipe/technique.

Cheese Sauce for Nachos

Note: This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced pickled jalapeños, or to taste.

To reheat the sauce, microwave it on high heat, stopping and stirring every 30 seconds until it's fully melted.

Makes about 1 1/2 cups), active time 15 minutes, total time 15 minutes


Ingredients

8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note), grated on large holes of a box grater
1 tablespoon corn starch
1 (12-ounce) can evaporated milk
2 teaspoons Franks Red Hot or other hot sauce


Procedures


Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.

OVEN-SMOKED NUTS

From Ultimate Cheater BBQ

Makes 2 cups
2 cups raw almonds (or other nuts)
1 Tablespoon peanut or olive oil
1 Tablespoon bottled smoke
1 Teaspoon fine-grained seasoned salt
Pinch of cayenne pepper


1)  Heat the oven to 300° F
2)  Combine all of the ingredients in a 9"x13" baking pan or rimmed baking sheet.  Toss until the nuts are well-coated with the oil and seasonings.  Spread the nuts in a single layer.
3)  Bake for 25-30 minutes (stirring occasionally) until the nuts are fragrant and toasted.
4)  Cool the nuts to room temperature.   Store them in a tightly covered container.

Peacamole

- 10 1/2 ounces (2 cups plus 1 tablespoon) shelled green peas, frozen or fresh but not canned
- 1 drop cilantro essential oil for cooking, or a small bunch fresh cilantro
- 2 tablespoons whole almond butter (like peanut butter but made with unblanched almonds; look for it at natural foods stores)
- 1 clove garlic, minced (optional)
- 1 dash Tabasco sauce
- Salt, black pepper

Makes enough for an appetizer for 4.

Steam the peas for 14 minutes, or until tender, and let cool to just above room temperature.

If you're using fresh cilantro, pluck the leaves and set aside.

In the bowl of a food processor or blender, combine the peas, almond butter, cilantro (essential oil or fresh leaves), garlic if using, Tabasco sauce, a little salt and some pepper. Process until smooth. If the mixture is a bit too thick for the blade of the food processor to mix properly, add just a little bit of water, a teaspoon at a time, until soft enough to mix.

Taste and adjust the seasoning. Spread on pieces of multigrain crispbread and serve. The peacamole can be made a day ahead and kept in the fridge in an airtight container; it will keep for 2 to 3 days.

Recipe originally developed for ELLE à table, issue #63, March/April 2009.

Baked Stuffed Mussels

~ 2 lb prepared mussels
1 chorizo
2 slices day old bread
handful fresh parsley leaves, roughly chopped
finely grated parmesan


Make the topping:

Dice the chorizo into tiny cubes. Heat a little oil in a skillet over a medium-low heat and tip in the chorizo. Cook slowly until golden - you want the chorizo to release some of it's lovely paprika colour juices.
Rip the bread and place into a processor - process until finely chopped. Add this to the chorizo and stir well. Cook for a few moments so that it absorbs the cooking juices.
Remove from the heat and place in a bowl. Add in the parsley and parmesan and stir well to combine.

Prepare the mussels:

Rinse the mussels and check to make sure they are all shut. Place a steamer over a pot of boiling water - add one layer of mussels into the steamer and steam just until they begin to open. Remove the mussels as they open. Repeat the process until all the mussels have been steamed open.

Open the cooked mussels - discard the empty half. Loosen the mussel from the shell and place on a tray. They are now ready to be stuffed. Top each mussel with enough filling to cover it completely.

Arrange them on a baking tray and place them is an preheated 160°C oven for about 5 minutes or until they are heated through.

Serve at once with fresh lemon quarters.

** from the Cook (almost) Anything at Least Once blog (http://cookalmostanything.blogspot.com/)

Perfect Shrimp Cocktail

Note: the stock can be saved and used with risotto, stove top rice, or for braising fish steaks. You can purchase a 5-lb block of frozen shrimp, cut it into smaller pieces, and then place the pieces back in the freezer for later use. If you do not have all of the herbs on hand don't let that stop you. The shrimp will turn out just fine.


1 1/2 lbs extra large shrimp (16-20 count), peeled and deveined (the tail portion of the shell can be left on, if desired) and shells reserved
1 tsp salt
1 cup dry white wine
1 small bay leaf
1 large or two medium shallots, coarsely chopped
6 springs parsley
1 sprig fresh tarragon
6 peppercorns
1 TBSP. fresh lemon juice

1. Bring reserved shells, 4 cups water, and salt to a boil in a medium saucepan over high heat. Reduce the heat to maintain a simmer, cover and cook for 20 minutes. Strain, pressing on the shells to extract all liquid. Meanwhile, place s shallow baking dish or pie plate in the freezer.

2. Place the shrimp stock in a medium saucepan (the diameter should be at least 8 inches) along with the wine, bay leaf, shallots, parsley, tarragon, peppercorns, and lemon juice, and bring to a boil for two minutes. Turn off the heat and stir in the shrimp. Cover and let steep for 10 minutes. Drain and place shrimp onto chilled baking dish, cover with plastic wrap and refrigerate until well chilled. Serve with cocktail sauce (see below).


Cocktail Sauce

Note: Heinz chili sauce works just fine in this recipe.

1 cup chili sauce
2 1/2 tsp to 1 TBSP prepared horseradish, to taste
1 TBSP plus 1 tsp fresh lemon juice
1/4 tsp salt
1-2 dashes hot pepper sauce such as Tabasco
Freshly ground pepper

Stir all ingredients together and refrigerate until well chilled. Adjust seasonings and serve with prepared shrimp.

Vietnamese Spring Rolls

From "Vegetarian Cooking for Everyone,"
by Deborah Madison (Broadway, 2000)

Ingredients

* 2 ounces cellophane rice noodles
* 1 carrot
* 1 cups mung bean sprouts, blanched briefly
* 2 cups napa cabbage, finely shredded
* 5 scallions, quartered lengthwise, then chopped
* 1/2 cup cilantro, coarsely chopped
* 1/3 cup mint, coarsely chopped
* 1/4 cup thinly sliced Thai or Italian basil
* 3 cloves garlic
* 1/2 teaspoon sugar
* Salt
* 2 serrano chiles, thinly sliced
* Juice of 2 limes
* 12 large rice spring roll wrappers
* 12 Boston lettuce leaves
* Peanut dipping sauce (recipe follows)

Preparation

1. Soak the noodles in hot water to cover until soft and pliable, about 30 minutes. Drain, rinse, and cut into ~2 inch lengths with a knife or snip with scissors.

2. With a vegetable peeler, peel the carrot right down to the core, making long thin strips. Cut strips into ~2 inch lengths.

3. In a large bowl, combine noodles, carrots, bean sprouts, cabbage, scallions, herbs and sugar. Smash the garlic and the chilis in a mortar and pestle with a pinch of salt (or mince finely with a knife) into a paste. Whisk in lime juice and pour over vegetable mixture. Toss well so that dressing, vegetables and noodles are evenly distributed.

4. Fill a shallow bowl or pan large enough to fit rice wrappers with warm water, about an inch deep and spread a clean towel on the counter. Working with one paper at a time, slip it into the water and soak it about 10 seconds until it has softened a bit (may still be a bit stiff - don’t worry, it will soften more as it sits), then remove it and set it on the towel. Place a lettuce leaf on the lower third of the rice wrapper. Mound some of the vegetable mixture on top of the lettuce, roll the wrapper over the mixture once, fold over the sides, and then roll to the end, making a neat little package. Place finished roll on a platter lined with a clean, damp towel and repeat until all the vegetable mixture has been used. If you wish, the spring rolls may be cut in half on the diagonal and stood on end for presentation. Cover the rolls with a damp cloth if they are not to be served immediately.

YIELD
12 large rolls






PEANUT SWEET AND SOUR DIPPING SAUCE

Ingredients

* Juice of 3 limes
* 1/4 cup fish sauce
* 1 teaspoon crushed red pepper or sriracha (red chili paste)
* 1 garlic clove, minced
* 3 tablespoons roasted peanuts, coarsely chopped
* 3 tablespoons sugar
* 2 tablespoons grated carrots

Soak the red pepper or sriracha in the citrus juice for several minutes. Add the garlic, sugar, and fish sauce and stir to dissolve the sugar.

Transfer to a serving container, add the grated carrots and chopped peanuts, and serve at room temperature.

Fast Tomato Salsa

Makes about 1 cup

Half of one jalapeno chile, stemmed, seeded, and minced, can be substitute for the chipolte

2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 of one chipotle chile in adobo sauce, minced
1/4 teaspoon table salt
1 can (14 1/2 ounces) diced tomatoes, drained

Pulse all of the ingredients except for the tomatoes in a food processor until very finely minced, about 5 pulses. Add the tomatoes and pulse until roughly chopped, about 2 pulses. Transfer the mixture to a fine-mesh strainer and drain for about 1 minute before serving.

To make ahead: The salsa can be refrigerated in a sealed container for up to 2 days. Season with additional fresh lime juice and salt before serving.

- From Cook's Illustrated