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A NEW YEAR'S DAY CELEBRATION

This Veuve Cliquotelegant Brunch menu is a delightful way to start the New Year. Veuve Cliquot Champagne with mango nectar starts the celebration...assuming you didn't drink it all on New Year's Eve!  In these unstable economic times, if Champagne is not in your budget, you can find excellent tasting sparkling wines to have such as Italian Prosecco, Spanish Cava as well as many California producers of sparking wines.

Crostini with sautéed mushrooms is a delicious hors d'oeuvre to enjoy with the Champagne or white sparkling wine.  A bowl of assorted olives and a wedge of an aged or young Spanish Manchego cheese to be sliced with a cheese plane or cut into cubes and let guests serve themselves on small plates.

A tasty Spanish Tortilla with chorizo, thinly sliced potatoes and onions and a sprinkling of smoked paprika is a perfect brunch dish. Not to be confused with Mexico's unleavened bread called tortilla, in Spain, a Tortilla is an basically an omelette - and the combination of potato and onion is a classic Spanish Tortilla.  I love Chorizo so I've included it in this Tortilla but you can also use Serrano ham if you wish.

As you know by now, I often recommend specific brand names of ingredients as quality of ingredients is of utmost importance to obtain a delicious result.  This fact is even more important when cooking a recipe with very few ingredients which demands that each ingredient is the best quality you can afford.  Eggs are the essential part of a Spanish Tortilla and my recommendation is to use Eggland's Best brand.  You'll be glad you did! 

If you've not tried smoked paprika as yet, it will amaze your taste buds!  It is now available in most larger supermarkets and specialty food stores when in years past it was only available online or in Spanish markets. The sweet smoked paprika is mostly used in Spanish cooking but once you've smelled the aroma, use your instincts and use on fried eggs, burgers, roast chicken. There is also a hot version of smoked paprika for certain Spanish dishes and for those who just like the kick of hot smoked pepper!

The salad is a taste of wintery greens and is very refreshing with the bitterness of the greens and the sweetness and tropical sensation of fresh mango. I'm buying mango in the supermarket which is coming from Brazil at this time of year. You can serve the salad after the main dish or as a side dish. 

For dessert, to make things easy, I buy an assortment of cookies from the many wonderful bake shops and bakery counters in almost every specialty food shop in NYC. I've recently discovered a most delicious chocolate chip and other cookies and baked goods made by Tate's - sold at Whole Foods Markets stores and through their website as well as at other special food stores.  Be forewarned, these cookies are addictive!

New Year's Day Brunch 2009

Recipes yield six servings

Champagne with Mango Nectar
Crostini with Mushrooms
Assorted Olives
Manchego Cheese

Spanish Tortilla with Chorizo & Potato
Endive, Radicchio and Mango Salad

Assorted Cookies
Espresso/Coffee/Tea

Champagne

Chill two standard 750 ml bottles of your favorite Champagne to 45 to 48 degrees F. in a bucket with ice and water for 30 minutes before serving. Mango nectar can be found in the produce section of most large supermarkets.  Pour about one ounce of nectar into the Champagne glasses and fill with chilled Champagne.

 

 

Italian Bread Olive Oil Garlic
     
Assorted Mushrooms Flat Leave Parsley
   

Crostini with Mushrooms

18 ½-inch thick slices of Italian or French Bread  
  Extra Virgin Olive oil for brushing on bread  
2 garlic cloves, peeled and halved  
1 ½ lbs. Assorted fresh mushrooms (cremini, chanterelle, oyster, portabello, etc. or use regular button mushrooms if other varieties are not available)  
4 Tablespoons Extra Virgin Olive Oil  
3 Tablespoons Italian parsley (flat leaf) minced  
  Salt and freshly ground black pepper

1. Heat up the broiler unit in your oven. Place bread slices in a single layer on a cookie sheet and broil until lightly browned on each side. Don't leave the kitchen while broiling the bread as it browns very quickly and can easily burn. Remove pan from oven and brush each slice lightly with olive oil. Rub the cut side of the garlic halves over each bread slice. Reserve.

2. Thinly slice mushrooms; heat the olive oil in a 12-inch skillet until it shimmers and add the mushrooms. Sauté over medium-high heat until mushrooms have released their juices and are slightly browned, approximately 10 - 15 minutes. Stir in minced parsley, salt and pepper.

3. Spoon an even amount of mushrooms on the toasted bread slices and arrange crostini on a serving platter and garnish with additional flat leaf parsley sprigs.

Assorted Olives Aged Manchego Manchego
     
Assorted Olives Aged Manchego Manchego
     
     
Baking potatoes Onion Olive Oil
     
England's Best Eggs Goya Chorizos Smoked Paprika
     
  Flat Leave Parsley  
     

Spanish Tortilla with Potato & Chorizo

2 baking potatoes, peeled and thinly sliced
1 medium onion, peeled and thinly sliced
¾ cup Extra Virgin olive oil
12 Eggland's Best large eggs, beaten with ½ teaspoon each salt & pepper in a large mixing bowl
4 oz. Goya chorizo, thinly sliced
1 teaspoon smoked paprika  (pimenton) click here to purchase from tienda.com
2 Tablespoons flat-leaf parsley, chopped

Heat the oil in a large (12 or 14-inch non-stick)  fry pan, and over medium heat, lightly fry the sliced potatoes and onion until slightly softened. Potato slices should remain separate and not stuck together.

While potatoes and onion are cooking, break eggs into a large mixing bowl and whisk eggs with a large pinch each of salt and pepper

Remove potato/onion mixture from the fry pan and add them to the bowl with the beaten eggs and let the mixture sit for 20 minutes.

Pour away most of the olive oil in the fry pan and over medium heat, lightly sauté the chorizo slices for 2 or 3 minutes.  Remove chorizo and add to the egg/potato/onion mixture.

Turn oven on to 375°F.

With the oil remaining in the fry pan over low-medium heat, add the egg/potato/onion/chorizo mixture to the pan and spread out the potato and chorizo slices evenly. Using a heat-proof rubber spatula, run it along the outside edges of the tortilla to be sure it is not sticking to the pan and also to allow some of the uncooked egg to run underneath the tortilla.  Continue to cook tortilla until the egg looks almost set with the exception of the top.

Remove pan from the stovetop and place in the hot oven.  Cook just until the top is set and slightly puffed.  Don't forget to use an oven mitt to remove the pan from the oven.  Shake the pan to loosen the tortilla and slide out the tortilla to a serving platter. Sprinkle top of tortilla with smoked paprika and chopped parsley.  Let cool slightly and then cut into six wedges.

Walnut Halves Endive Radicchio
     
Mango Parmigiano-Reggiano
   

Endive, Radicchio and Mango Salad

½ cup walnut halves, lightly toasted
4 heads Endive, cut into julienne strips
1 medium head Radicchio, cut into julienne strips
2 fresh mangoes, peeled and sliced into thin wedges
  Shaved Parmigiano-Reggiano
   
Olive Oil Sherry Vinegar Dijon Mustard
     

Dressing

¼ cup Extra Virgin olive oil
3 Tablespoons Sherry vinegar
1 teaspoon sugar
½ teaspoon Dijon mustard
  Salt and freshly ground pepper

Toast the walnut pieces in a non-stick skillet over medium heat, shaking the pan to prevent burning. Make dressing in a small mixing bowl; whisk together the dressing ingredients; taste and make any adjustments necessary (more oil, or more vinegar, etc.) When ready to serve, toss the Endive and Radicchio with the dressing in a large mixing bowl; arrange a portion of the Endive/Radicchio mixture on each of 6 salad plates. Place two or three wedges of mango on each serving; place one or two walnuts on each plate. Garnish each plate with one or two shavings of Parmigiano-Reggiano. Use a vegetable peeler to make the shavings.

 

 

 

 
 
           
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