This year, I decided to cook dinner and light some sparklers. Last week, my new Jose Garces Latin Evolution cook book arrived and I was eager to try out some new recipes. Jose Garces is one of my favorite chefs at the moment (he has seven restaurants in Philly and will be opening number eight this year!) and excited couldn’t come close to describing how I felt about trying out his recipes.
This is definitely a book meant to challenge and expand your skills as well as your palate. But I can tell you, it’s well worth the effort. The romesco sauce alone is amazing!
I decided to start with just one recipe and pair that with something I’ve already made before. This recipe will be broken into parts and I will be starting with the parts that take the longest and are needed before you start making the tortillas. If you have the time, you can also make the sauces a couple days in advance (I highly recommend this).
Chanterelle-and-artichoke tortillas españolas with romesco aïoli
Standard romesco sauce
1/2 cup almonds
1 cup roasted plum tomatoes (quarter, coat with olive oil, season with salt and pepper, roast at 375°F for 30 mins)
1 cup roasted red peppers (remove stem and seeds, quarter, coat with olive oil, roast at 500°F until skin is blackened and blistered; place in tightly covered container 5-10 mins, peel off skins)
2 cloves garlic, either minced or roasted
2 tablespoons white wine or sherry vinegar
1/4 tsp red pepper flakes
1/2 cup extra-virgin olive oil
Adobo or Kosher salt to taste
Preheat oven to 375°F. Bake almonds on a baking sheet until golden brown (about 10 mins.). These will require you’re undivided attention, so fight the urge to start slicing and dicing, otherwise you’ll forget them (like I did) and you’ll end up with a nice batch of burnt almonds. Luckily, I had more to replace those. In a blender, combine tomatoes, bell peppers, garlic, honey, vinegar and red pepper flakes. Puree until smooth. Add toasted almonds and process. While processing, slowly add olive oil. The sauce should be slightly chunky. Season with salt. Refrigerate until needed.
Standard aïoli sauce
3 egg yolks
1 clove garlic
1/4 lemon, juiced
2/3 cup vegetable oil
Adobo or Kosher salt to taste
Combine egg yolks, garlic, and lemon juice in a blender and puree smooth. While processing, slowly add oil to emulsify. Season with salt. Aïoli can be refrigerated for up to a week.
1/3 cup standard romesco sauce
1/4 cup standard aïoli
1/8 tsp salt
Wait to do this part until you are just about ready to serve dinner. In a bowl, fold romesco sauce into aïoli. Season with salt. Can be refrigerated for up to 2 days. Refresh with lemon juice and vinegar before using. This sauce also works well as a sandwich/ hoagie spread, spaghetti sauce and I’m sure much more. I just can’t get enough of it.
Chanterelle-and-artichoke tortillas españolas
1/4 cup vegetable oil
6 small-medium red potatoes, peeled and diced small
2 cups small diced Spanish onion
2 oz. roasted chanterelle mushrooms (coat with olive oil, season with salt and pepper; roast at 350°F for 6 mins)
4 artichokes hearts, chopped
5 large eggs, beaten
extra virgin olive oil
Preheat oven to 300°F. In a skillet heat 1/4 cup oil to 250°F. In batches, fry potatoes until crisp/ golden brown. Lay on paper towels or tray to cool.
Over low heat, sweat onion in remaining oil until translucent.
In a bowl, combine potato, onion, mushrooms, artichokes, and eggs. Season with salt and pepper. In a non-stick pan over low heat, heat 2 tsps olive oil. Fill pan with 1 cup egg mixture. Cook over low heat until the bottom is cooked, 2 – 3 minutes. Now this is where the book says to use another pan (placed over the first one) to invert the mixture and then continue cooking, but I just used a plate and slid it back into the already heated pan. Continue cooking for another 2-3 minutes, remove from pan and set on baking sheet. Once you’ve finished all tortillas, cover tightly with aluminum foil and bake for about 12 minutes. When you take them out of the oven, leave them covered so they stay hot until you’re ready to eat. This is when you start cooking the salmon. Turn up oven heat to 400 °F.
(from Eva’s Kitchen)
1 lb of salmon
3 tbsp honey
2 tbsp olive oil
Juice from one small lemon
3 garlic cloves, minced
salt and pepper to taste
While you’re getting the tortillas ready, I recommend marinating the salmon in this sauce. In a small bowl, blend honey, oil, lemon juice, and garlic.
Cover baking sheet with non-stick aluminum foil. Lay filet on it and cover with the entire honey sauce. Bring sides of foil together so it creates a pouch, leaving some room above the fish. Bake for 15 minutes.
Are you still with me? Because now comes the fun part: bringing everything together so you can enjoy it! Cut the tortillas in half and you can either give each person 2 halves or split one and half each piece again. Place on plate and drizzle, dot or smother (your choice really) with the romesco aïoli sauce. Add fish to your plates, serve, and pair with wine of your choice.
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