LAS COMIDAS DE ESPANA

Meals of Spain

These are recipes for our five course Medieval Spain dinner.

By: Steffanie Rodgers and Ellie Long

Ingredients:• 8 oz goat cheese • 14 whole piquillo

peppers (from a can or jar) and 2 piquillo peppers finely chopped

• 2 tbsp of liquid from the piquillo peppers

• 1/3 cup extra-virign olive oil

• 4 large garlic cloves, thinly sliced

STUFFED PIQUILLO PEPPERS

PreparationPreheat the oven to 350F. Place the goat cheese in a bowl, add the chopped piquillo peppers and their liquid, and mash them together. Stuff the whole piquillo peppers three-quarters full with the cheese mixture. Place the olive oil and garlic in a large oven-proof skillet and heat over medium-low heat until the garlic is very fragrant, but not browned, for 1 to 2 minutes. Add the stuffed peppers and cook for 1 minute on each side. Transfer the skillet to the oven and bake until the peppers are hot and the cheese is very soft, for about 15 minutes. Let the peppers cool to warm. To serve, using a spatula, transfer the stuffed peppers to a large serving platter and drizzle the garlic oil from the skillet over them.

Ingredients• 1/4 cup fresh

horseradish (approx.)• 1/2 cup sugar• 1/4 cup water

CANDIED HORSERADISH

Preparation• Wash and scrape horseradish until it's clean and white. Cut

into two inch strips about half the thickness of a pencil. Place in lightly salted, boiling water and cook until tender - about 15 minutes. Drain and set aside. Put water and sugar in a saucepan over medium heat and bring to a boil. Add horseradish and reduce heat to keep it at a low simmer, stirring regularly. If you use chopsticks to stir the pieces around then you can easily test the syrup to see if it forms soft threads. When it does, remove the pan from heat and take out the horseradish pieces one at a time and lay on a wire rack to dry briefly. Coat each piece with sugar and store in an airtight container.

Ingredients• 4 apples • 3 cups water • 2 cups blanched

almonds• 1/4 cup sugar • 1/4 tsp. salt • pinch saffron (optional) • 2 tsp. rosewater

(optional)

EMPLUMEUS Preparation

• Peel, core, and slice apples. Bring water to a boil and add apple slices. Cook until soft and then strain, reserving liquid. Chop apples into small

pieces and set aside. Grind almonds well and place in a bowl. Add the liquid that the apples were cooked in and allow to steep for about 15 minutes, stirring occasionally. Pour through a fine sieve into a pan with the apples. Add remaining ingredients and simmer until thick. Serve hot.

Ingredients• 4 medium-sized

potatoes, peeled and thinly sliced

• 6 eggs • 1 onion, chopped • 1 green pepper,

chopped• About 8.5 oz olive oil • salt

TORTILLA DE PATATAS Preparation

• First, heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.

Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.

Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelet doesn't stick to the bottom. Once the bottom of the omelet has set, turn the heat down low and cover the pan. After about ten minutes, turn the omelets by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelet back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn't stick to the bottom, until it has set all the way through.

Ingredients• 1 cup water • 1/4 cup butter • tablespoons sugar, divided• 1/4 teaspoon salt• 1 cup flour• 2 large eggs• vegetable oil for frying• 1 teaspoon ground

cinnamon

CHURROS Preparation

• Combine water, butter, 2 tablespoons sugar and salt in a medium saucepan. Bring to a boil. Remove from heat; stir in flour. Beat with a wooden spoon until dough forms a ball and begins to leave the sides of the pan. On high speed of an electric mixer, beat in eggs, one at time, beating after each addition, until mixture is smooth. Spoon dough into a pastry bag fitted with a large star tip. Pipe 3x1-inch strips onto a baking sheet lined with parchment paper. Freeze baking sheet for 20 minutes. In a deep frying pan filled with 3/4 inch of vegetable oil, fry churros, a few at a time, for about 3 to 4 minutes or until a deep golden brown, turning once. Remove from oil using a slotted to; drain on paper towels. Combine 4 tablespoons sugar with 1 teaspoon ground cinnamon in a clean brown paper bag. Toss churros in the cinnamon mixture to coat well. Serve immediately or store in in a tight container for up to one day.

THE END

This is the end of our five course Medieval Spain dinner.

*A dinner like this would only be given to a Spaniard with wealth or one who was royal*

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Meyers, Daniel. “Candied Horseradish.” Medieval Cookery. N.p., n.d. Web. 26 Jan. 2012. <http://medievalcookery.com/ recipes/ horseradish.html>.

- - -. “Emplumeus.” Medieval Cookery. N.p., n.d. Web. 26 Jan. 2012. <http://medievalcookery.com/ recipes/ emplumeus.html>.

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