Search Results for: Manchego

Reducing food waste is an objective we’d all do well to adopt. Part of the appeal of this recipe is its utilization of broccoli stems, which are often condemned to the trash or garbage disposal system. If you’re not a fan of umami-rich anchovies or don’t have them on hand, substitute 1/2 teaspoon of Worcestershire sauce.

Spanish Marcona almonds, once obscure in the US, are now widely available. They are usually roasted in olive oil, then salted. If you cannot find them, substitute regular toasted almonds or hazelnuts.

Rich and creamy with a puddle of olive oil on top, these mashed potatoes make a perfect accompaniment to roast chicken. Use a ricer for the fluffiest texture.

This is a great use for canned cannellini beans (or use garbanzos). Sprinkle with Spanish smoked paprika, if desired, before roasting.

This is one of my favorites, and it involves no cooking and minimal prep. At its center are cured meats from the unique black Iberian pigs. The star of the show is jamón Ibérico, a cured ham with wonderful flavor. I also love chorizo Ibérico, cured sausage redolent of garlic and pimentón; salchichón Ibérico, similar to chorizo but without pimentón; and lomo, cured pork loin. Save room for Spanish cheeses, which run the gamut from mild-yet-flavorful Manchego to nutty-and-buttery Idiazábal to Cabrales, an intense blue. While these Spanish delicacies may not be as ubiquitous as French brie and Italian prosciutto, they are readily available at many gourmet shops and online specialty purveyors.

Albondigas (Spanish meatballs) are a popular offering in tapas bars. They differ from Italian meatballs in their seasonings and smaller size—about an inch in diameter. Serve on toothpicks.

This Catalan twist on bruschetta is simple and delicious. Choose the ripest tomatoes you can find. If available, Sungold cherry tomatoes make for a tasty and eye-catching tapa.

In Spain, Padrón peppers (now widely available in the US) are often sautéed in olive oil, then salted and served as a tapa. But they can be stuffed, too, as this riff on jalapeño poppers proves. Although their twisted shapes make them more difficult to stuff, shishitos can be substituted for Padróns.

Mojo colorado is a classic red chile sauce from Spain’s Canary Islands. Great on smashed potatoes, it’s also wonderful as an accompaniment to anything you cook on the grill—meat, fish, or veggies.

This is a fun breakfast or lunch dish that can be made fresh…or it’s a great way to add zest to leftover vegetables. It has the cheesy goodness of a quiche but without a heavy crust. I’m giving it a Spanish flair with Manchego, a sheep’s milk cheese, but you can use whatever cheese you like, even a mix of cheeses if you have a little bit of this and a little bit of that in the fridge.

It’s hard to beat the all-American beef hamburger, but this pork burger is one you’ll want to add to your repertoire. It can be cooked on the stovetop or grilled—your choice. Serve it with crispy fries, coleslaw, baked beans, or potato salad.