A Delicious Summer Dinner, Spanish Style!
Light and fabulous!
-José Andrés, star of the highly successful public television series “Made in Spain.”
I am excited to show everyone that they can easily cook Spanish dishes at home, using simple American ingredients and genuine Spanish flavors readily available here in the U.S. These are recipes you can make at home for family, friends or yourself. They’re quick, and require no special cooking techniques or equipment. All you need is an appetite to savor the taste of Spain: the spirit, the people and the land that gave birth to my cooking.
Spanish Dinner “Toast”
In Spain, we love our toast, especially when it is topped with tomato and olive oil. A great, light dinner that’s simple to make.
This slightly nutty cheese is amazing and will become a favorite in your home. It is easy to find online and in specialty markets. You could also substitute the more readily available Murcia al vino, or drunken goat cheese. Instead of using slices to make this tapa, I often grate the cheese over the toast, and I love to add anchovy fillets.
4 slices rustic bread
2 ripe plum tomatoes, halved
2 tablespoons extra-virgin olive oil
4 ounces garrotxa (Spanish goat’s-milk cheese), thinly sliced
Sea salt to taste
Toast the bread in a broiler or over a grill. When the bread is browned, rub each piece of toast with the cut surface of a tomato half until all the flesh is grated. Discard the skins. Arrange the toasts on a platter and drizzle them with 1 tablespoon of the olive oil. Lay the slices of cheese on top of the tomato. Drizzle with the remaining tablespoon of olive oil and season to taste with sea salt.
Skewer of Watermelon and Tomato
Courtesy of: Great Chefs TM Cook Vegan by Linda Long. Reprinted with permission of Gibbs Smith, gibbs-smith.com
This gorgeous appetizer is by José Andrés, who won many awards including several James Beard honors and was named Chef of the Year by Bon Appétit magazine.
5 cherry tomatoes
5 (1-inch) cubes watermelon
2 tablespoons Lemon Dressing (recipe below)
Sea salt to taste
Edible tiny flowers
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1⁄4 cup extra virgin olive oil
1 tablespoon sherry vinegar
Bring water to a boil in a saucepan. Cut a small X on the bottom of each tomato and drop into the boiling water for 15 seconds. Remove from water and shock in ice water. When tomatoes are cooled, gently peel each tomato.
In a small bowl, whisk together all the dressing ingredients.
How to plate: Gently push a tomato on each of five skewers, sliding through until 1 inch of the skewer is showing. Slide watermelon cubes onto skewer under each tomato. Place in a row on a plate, side by side. Drizzle with the Lemon Dressing and sea salt. Artfully place the flowers on top of the tomatoes near the skewers.