the Spanish Croquetas recipe

The Croquetas are a symbol of Spanish gastronomy and represents a dish prepared with a speciality of iberian cuisine, like Jamon Serrano. Wa cannot think of going in a Spanish bar without the omnipresent croquetas. Potatoes are really widespread in spanish gastronomy, and in many versions potatoes are included in the mixture, even if the vast majority is made with a bechamel sauce together with a large variety of possible ingredients, everything's fine within a croqueta.

But even if the croquettes, or croquetas, are now a typical spanish dish, historical documents seems to show that the origins of this dish are not in Spain, but in France. The oldest document is from year 1691, where we can find the recipe of a croquette from the Royal chef of Louis XIV. We do not know if the cook draw inspiration from a previous traditional or oral recipe from Spain, but we can see that nowadays the croquetas from Spain are really popular and so they somehow gained success crossing the borders. We can see nowadays different versions in many Countries.

The first historical documents about spanish croquetas is to be found in a year 1867 book titled "El cocinero español y la perfecta cocinera" ( the spanish cook and the perfect lady in the kitchen), published in Malaga. We find this book to be a little bit too late to be realistically the first mention of spanish croquetas, and we are pretty sure that generation after generation, mother to daughter, the authentic & traditional spanish croquetas recipe have been invented many century earlier its formal publication.

If the origin of the recipe may be somehow controversial, the origin of the name is easy to relate to the french word "croquir", that is being crispy. In Italy, the croquetas, or croquettes, arrives through the Bourbon dinasty to Southern Italy, to the Regno delle Due Sicilie, where the croquettes were stolen from the hands of the Monzù (the french chefs of the Bourbon royal court) and transformed the tasty "crocchè", based on a potatoes and egg mixture. Later, in Sicily from the Crocchè were created the famous "arancini". A pretty glorious history isn't it?

Today we will bring you the recipe for a croquetas made up with Jamon Iberico, a dish invented by the spanish chef Alberto Chicote, who personally published his own recipe through Twitter some months ago. We changed a little bit here & there, overall for what concerns the quantities, but at the end the result is almost the same, creamy & super tasty. This is actually the first time I use heavy cream for croquetas, we'll give you many other croquetas recipe in the future.
Let's go with the recipe!

Ingredients:

• 670 ml if milk
• 330 ml approx. of heavy cream
• 95 g.of flour (I used half whole-wheat, half normal flour)
• 75 ml of olive oil aprox. (the original recipe uses butter, but I don't)
• 1 big onion
• 100 g. of Jamon Iberico
• Jamon bone (optional, but it will add much more taste to it!)
• Salt (the quantity you want)
• black pepper (to taste)
• A little bit of nutmeg
• For the battering: 2 eggs, flour & breadcrumbs

Preparation:

1º-  In a pot, we put the milk and the heavy cream together to warm a little bit. If we have the Jamon bone, put it in the pot now, it will add a lot of flavour. When the liquid starts to boil, we low the heat and keep on cooking it a little bit more.

2º- in an anti-adherent pan we pour a drizzle of oil and we put the heat on medium-low. We cut the onion à là Brunoise, or in thin slices, and we put it to fry a little bit. At this point we will add the salt to speed up the frying. When the onion starts to become transparent, we add the Jamon Serrano we previously cut in small pieces and we stir it all together for a while.

3º- We add the flour and we stir for about 10 minutes, on low heat to cook the flour, and after that we pour into the pan the mixture of the milk and the heavy cream (do not pour you jamon bone, be careful!) and keep stirring in order to avoid the creation of bulks. A little bit of salt & pepper to taste and also a little bit of zested nutmeg too! We will stir for other 10 minutes or so, or until we see the dough well mixed, not sticky and we see all ingredients well incorporated.

4º- Once we concluded the previous step, we put the dough in a platter so to let it cool, and we cover it with plastic wrap. We want the plastic wrap to touch the dough, so to avoid the forming of a crust when cooling. We pop it into the fridge for about two hours or we can let it there overnight.

5º- We prepare three dishes, and we put flour in the first, beated eggs in the second and breadcrumbs in the last one. We create little balls with the dough of the size we prefer, and we dip the balls first in the flour, then in the beated eggs and then again in the breacrumbs, all in sequence. Fry it in very hot oil.

We can freeze the croquetas we don't eat them right away. To do so, a trick is to put them in a tray each one separated from the others and we put them in the freezer for about an hour, or until they are completely freezed. Then, once freezed, we remove them from the tray and we put them into freeze bags or Tupperwares. In this way they won't stick to each other when they will freeze, and will be easy to get them ready to eat!

Saludos!

AnGie

Canary Island's Vilana Cake

In the month of May we celebrate the day of Canary Islands, and therefore we want to share with you regional recipes from the rich gastronomy of these islands.

Today we start with a traditional sweet dish from the Gomera Island, the Vilana Cake!
It is called vilana because it is named after the rectangular tinpot called vilana or milana. This sweet dish looks like a traditional cake, but its peculiarity is that its dough has potatoes as the main ingredient, and in addition almonds and currants. Canary islands have a huge variety of potatoes, as we previously mentioned in other posts, and the almonds and dried fruits are very presents in the islands, and therefore those products are often used in the gastronomy of Canary islands.

Blossoming almond flowers. Tenerife Island.

The vilana cake is a traditional cake with a very smooth taste and texture that we can find in every typical Canary feast, like feasts of artisans, school's feasts, family celebrations, romerias...this delicious dish is also so easy to do! Today I bring to you the vilana recipe of my mother.

ingredients

Ingredients:

• 250 g.of flour
• 200 g. of sugar (or according to your taste) 
• 500 g. of potatoes
• 30 g.  of royal yeast
• 6 eggs
• 150 g. of butter
• 200 g. of almonds
• 200 g. of currants
• 1 spoonful of cinnamon
• 1 lemon zest

Preparation:

1º- We peel the potatoes and we put them to cook. Once they're ready, we mash them with a fork.

2º- In a bowl, we put the mashed potatoes with sugar, the butter, the eggs, the cinnamon and we mix it all well.

3º. Add the sifted flour, the yeast, the almonds (that we previously peeled and minced in not so small pieces), the currant and the lemon zest. Mix it all well.

4º-  Put some butter on the interiors of a rectangular baking pan in order to not let stick our cake to the pan and we put our dough inside of it, and decorate the surface with almonds (no need to peel or mince them here).

5º- Bake it in a preheated oven at 150° Celsius for about an hour. We will keep an eye to the oven every time, because as we all know every oven it's a world of its own. If we see that it's getting too much golden brown on the surface, we can cover it with an alluminium foil or a baking sheet, and we'll just keep baking. To be sure that our cake is ready, we'll put a kitchen needle of a knife inside of the cake, and if it get out of it clean, then the cake's ready!

6º- Let it cool until it's warm, then put it out of the baking pan, and let it cool completely on a rack, and if you can, try to resist the urge to eat it until it's cool!

Enjoy it!

AnGie

Spanish Easter torrijas

Today we'll bring you another recipe for Easter: the typical spanish Torrijas.
There are many different versions of the torrijas in other european countries and it's a recipe of humble descent, and we do not know exactly what its origin is. It is usually believed that it has been created in the XV century, when monks invented this recipe to sweeten their lent period using the bread. There are also documents telling us that the torrijas may have an andalusi origin, since that the moorish have a sweet dish they called zalabiyya, that was a fried bread or a bun with honey. This version of it is to be found in countries like Egypt, Syria and Algeria.

The torrijas are a recipe that is as ancient as easy. You'll agree that is really simple and super effective, please try it at home! ;)

Sugar with cinnamon

Ingredients:

- Sliced bread (preferably of the previous day)
- milk (enough milk to wet completely the bread)
- lemon zest of lemon skin (and/or orange)
-egg
- a stick of cinnamon (optional)
- sugar
- cinnamon in powder
- honey (optional)
- olive oil (to fry the bread)

Preparation:

1º- Slice your bread, you can eventually do it with sandwich bread, but it will definately taste better with european bread.

2º- in a pot we put the milk on heat, together with the lemon and the orange zest or skin, the cinnamon and let it cook developing an excellent aroma.

3º- Beat an egg and put it aside. Prepare the sugar with the cinnamon in powder and put it aside too.

4º- Put some oil on a pan on heat to fry our torrijas.

5º- Put the bread slices deep into the milk, being careful not breaking them.
Remove the liquid in excess, pass them to the beated egg and put them in the pan to fry them. Once they are fried, we take them on a paper towel and pour the sugar with the cinnamon over them. And ready!

This is the classical version of them: the fried torrijas. Beside of the sugar and the cinnamon, you can add honey, liqueur, ice cream and so on over them...you choose!

A trick I would like to share with you is to pour the milk over the sliced bread, rather than submerge it into the milk. In this way it just wets the bread better. Then put it into the fridge, just to make them a little bit stronger and be sure they won't break. If you do like this, you'll have a very moist torrijas, since the bread will defrost the milk will go out...highly recomendable!

previously frosted torrijas

into the oven

Today wil talk you about other way you can have your torrija, since sometimes we just don't want to eat too much fried food, even if they are traditional. In the same way we fry our torrijas, we can also bake them on a pan or put them in an oven, reducing in this way their calories. Hey! You have no excuses left not to try our torrijas, huh? ;)
Of course they will not be as moist as they would be fried, but in this case a drizzle of honey or a sweet liqueur like the Ronmiel Arehucas.

torrijas in the pan

               

                                    

baked torrijas

                                   

 torrijas cooked in the oven

But there are not just the milk torrijas, there are also wine torrijas, done in the same exact way but with wine instead of the milk.
The torrijas or similar sweet dishes are just so popular in the Latin America, because of the spanish immigration. In these beautiful countries they are known as "torrejas" or even "tostadas francesas". In the english speaking World, they are known ad "french toast", but they usually are baked in a pan.

Happy easter everybody!

 AnGie

Canary Islands Stuffed potatoes

Today we'll bring you a family recipe, a recipe from Canary Islands. This one is very versatile and can be adopted to a lot of versions, according everyone's taste, but these ones I'm gonna show you aren't the usual stuffed potatoes you can find anywhere. I have never find this kind of stuffed potatoes outside of the Canary Islands. In the many, many versions of stuffed potatoes you may find that potatoes are bread-crumbed , fried or gratinated, but this one's special. Other kinds of this recipe are from countries like Perù, Colombia or Cuba, between the others, and we'll talk about them in others occasions. Canary Islands have a really great culinary tradition with potatoes, or "papas", as they call them. We have seen for exemple the recipe about "papas arrugadas".

As for the quantity I'm gonna tell you, they are for three to four people (and their appetite!). Just vary the quantity according your guests.

Ingredients:

- Middle sized potatoes (dependig to how many guests, in my case 1,300 kg)

Pimentón y curcuma

- little zucchini (a Canary Island variety called "bubango")
- 200 g. of tomatoes
- 150 g. of red pepper
- Onions ( aprox. 200-250 g)
- 1/4 kg. of minced veal meat
- 1/2 cup of white wine
- 2 teeth of garlic
- olive oil
- 1 spoonful of pimenton (or sweet paprika)
- 1 pinch of curcuma (natural dye)
- 2 leaves of laurel
- thyme ( optional)
- Salt
- 1/2 liter of water
- 2 spoonful of flour (optional)

Preparation:

1º- Start with prepping the filling of our potatoes. In a pan, we put two spoonful of olive oil, we put it on heat and we add the half of the minced onion, some 100-150 grams and a garlic. Add fine salt to fasten the cooking, and when the onion start frying add the minced red pepper. Fry a little bit and add the minced tomatoes (some 100 grams). Add the meat to our pan and a little bit of salt too. When the meat is ready, take it out of the heat and put it aside.

 2º- Start preparing the potatoes, in my case I also used bubangoes, that are a Canary Island variety of the classical zucchini. You can in the same way have even stuffed peppers. Peel and wash the potatoes, then punch a hole inside the potatoes with a spoon or a parisien spoon scoop. In this step be careful not to break the potato, you don't want the hole to be big. Do not throw to the garbage the parts of the potatoes you've removed! You can do a spanish tortilla, fry or cook them, and you can put the parts of the zucchini you've removed inside your filling to add a lot of flavour...you can use it all!

3º- With the help of a coffee spoon, fill the potatoes or the veggies you've chosen. To close the hole to be sure our filling won't get out during the cooking time, you have many options. I usually put in a bowl 2 spoonful of flour and I keep adding some water and stirring, until I obtained a sort of thick cream. Then I put some of this thick cream above the hole, and then in a very hot pan I put the potato with the hole on the botto, so that it cook perfectly closing the hole. Another option is to use the removed parts of the potatoes to use them as a sort of cap, but with this option you shall be careful, because not many stuffed potatoes can cook at once, otherwise they would open and the filling will go out.

4º- In another pan we do another sautée, this time with onion, pepper, and the remaining tomato. Add the wine, the aromatich herbs, (laurel and thyme in my case), and put the potatoes with the hole side up. Add water, but not that much water to cover the potatoes. Add the quantity of salt you desire, cover the pan, put it on medium heat and let it cook...blub blub blub!
This step will last half an hour, but it  depends on the variety of potatoes you used, so give them an eye while cooking, and try once in a while if they are ready with a fork: if the fork enter the potato, the potatoes are ready. If potatoes are still not cooked, add water so that the sauce will not dry. Try the salt, you can adjust it while cooking.

resultado final de la cocción

5º- And now your stuffed potatoes are ready to eat! I prefer to eat it as a single course, given that here we have the veggies, the proteines and the hydrates. Eat it with a good wine and enjoy it! Sometimes I use veggies or champignon mushroom filling only, sautéed tuna, chicken or turkey or even with corned beef...you choose! I hope you'll like this dish that's thought for all the family and all year round!

Enjoy it!

saludos

Angie

The Papas Arrugadas

The wrinkled Papas negras yema de huevo and the mojo de cilantro

Today we'll bring you a typical Canary Island recipe, where you can find a whole lot of variety of potatoes, or, as we call it in Canary Islands, "papas". Expecially in the island of Tenerife (where one of us two, Angie, was born) potatoes are being cultivated since the XIV century. Some of the variety of potatoes cultivated in the Canary Island are simply unique in the World.

Potatoes were brought here from America, specifically from Perù, where they are cultivated since more than 7000 years. Spanish "conquistadores" thought to bring this peculiar product back to Europe ad a sort of botanical curiosity, rather than a culinary delight. Canary Island, infact, as Admiral Nelson well knew, were a sort of strategical link between the Old and the New World. It is said that potatoes arrived well before in Canary islands than in Europe, and, thanks to the warm climate, the cultivation of this new product spread around the islands and created many unique varieties. Some kind of potatoes, infact, just exists in the Peruan Andes and in Tenerife. One of them, perhaps the most famous of all, is known as the Papa Negra, the Black Potato. Today we'll talk about it!

Papas negras de yema de huevo

Within the papa negra's world exists just so many sub-varieties, and the most peculiar is the papa negra yema de huevo, that is "black potato egg yolk". This kind of papa negra it's well known for being very small, despite existing many exceptions, and because of the colour of its interior, very yellow, just like egg yolks.

In today's cuisine, with the fashion of modern and innovative dishes, this papa is being somehow rediscovered by famous chefs worldwide. This gourmet potato is known also as the "black truffle of Canary Islands". But this exquisite product is far from being a luxury delicatessen in Canary Island cuisine: it has been used infact in the Island's traditional cuisine for centuries, for example in our recipe of the Canary Islands Stuffed Potatoes. Many different kind of dishes can be prepared with this gorgeous kind of potato, but its own quality allows the papa negra to being the auhentical solo queen of the table. Often the papas negras are served together with the Mojos Canarios sauces (we'll talk about them in another post) but there are an infinite list of dishes that really screams for having beside the papas negras! There are modern dishes where you can find the black potatoes, but the most traditional one, the most fascinating and the most historical too is without a doubt the recipe known as the Papas Arrugadas (or in english, "wrinkled potatoes")

An old potato farmer in Canary Island

Logically, you can use whatever kind of potatoes in order to obtain papas arrugadas, Today's recipe is just an attempt to get you inside the faboulous world of Canary Island potatoes. The only things you'll really need to obtain papas arrugadas is to look in your local shop for the smallest round shaped and high quality potatoes you can find, since the papas arrugadas are to be eaten without taking of their skin.

Ingredients:

• Potatoes
• Sea Salt
• Water

The ingredients

You'll never hear someone from Canary islands telling you exact quantities of ingredients, since this recipe is somehow "instinctive", since no one never measure the quantity of salt that the water needs and the quantity of potatoes used depends on how many people we'll have eating with us, but we'll give you some rough measure in order to obtain good papas arrugadas. For each kilogram of potatoes, we'll add 250 grams of salt. Don't be afraid of tossing too much salt to the water, since the papas negras will absorb just the exact quantity of salt they'll need, and the rest will remain in the skin or in the pot. It may be interesting to notice that in some places near the shore it was used directly the salted water of the sea, and today this practice is still in use in some case. In the past people used also to conserve the salted water used to cook the potatoes, so that the water was ready for the next use even without adding more salt, but this practice has almost disappeared.

Procedure:

We'll toss the potatoes well washed without peeling their skins in a pot, and we remember that we'll eat the papas arrugadas with their skins, so wash them very well. We add water without covering the potatoes completely and we add salt.

the potatoes semi-covered with water

the potatoes and the salt

Put te pot over high heat until you'll see the water boiling, and then pinch a potato with a fork until you see it's cooked. Please be careful of not pinching too much the potatoes in this step, otherwise too much salted water would enter your papas negras and they would be too salted. You could choose a potato that we think is ready and pinch it in order to see if it's soft enough, or simply pinch a potato in the upper part of our pot.
The exact timing of this phase it depends on the kind of potato you're using. With the papas negras yema de huevo, since they're extremely small, they will be ready in a matter of minutes, between five and ten minutes after the water starts boiling to be more precise. If the potatoes are bigger, you'll need more time, and you'll see lowering the level of the water. This is normal and helps the process.

When you'll have your potatoes are soft enough, we pour the water off the pot without taking off the papas negras. This is the crucial part, since you'll then put the potatoes again on the heat without the water. In this way you'll see the papas dry and wrinkled. Move the pot in order not to burn the potatoes, and you'll see them getting whiter and whiter: this is the salt of the water. After few minutes, we'll be ready to eat them! s Papas arrugadas are always to be eaten hot, that's how they taste best. Try them with sauces, mojos canarios, with fish dishes or meat dishes, they're simply unique...enjoy them!

ready to eat them!

Saludos!

Angie