Serves Four
Appetizer
Stuffed Piquillo Peppers with Goat Cheese
Main
Baked Tortilla Espanola
Side
Sauteed Asparagus with Dijon Vinaigrette
Dessert
Milk-Chocolate Creams
Stuffed Piquillo Peppers with Goat Cheese
Prep Time 10 minutes | Total Time 10 minutes | Serves Four
Ingredients
- 16 ounces goat cheese, room temperature
- 4 scallions, thinly sliced
- 1/2 cup coarsely chopped fresh mint
- 1/8 teaspoon red-pepper flakes, plus more for garnish
- 1 jar (7 ounces) piquillo peppers (about 15 peppers), drained, liquid reserved
- 2 lemons
- Spring onions, for garnish (optional)
Directions
1. Place goat cheese, scallions, mint, red-pepper flakes, and reserved piquillo liquid in a bowl. Zest and then juice lemons into the bowl, straining seeds. Mix until well combined.
2. Using a small spoon, fill each pepper with about 2 tablespoons of the goat cheese mixture. Alternatively, pipe the mixture into the peppers. Place on a serving plate, and sprinkle with red-pepper flakes; garnish with spring onions if desired. Serve immediately, or cover and refrigerate until ready to serve, about 1 hour.
Cook's Note
Piquillos are small, sweet fire-roasted red peppers that are packaged only in Spain. Jars of piquillos are available online and at specialty-food stores.
Baked Tortilla Espanola
Prep Time 10 minutes | Total Time 35 minutes | Serves Four
Ingredients
- 1/2 cup extra-virgin olive oil
- 4 strands saffron
- 2 large baking potatoes, peeled and thinly sliced crosswise
- 1 medium red onion, thinly sliced (1 cup)
- 5 garlic cloves, finely chopped (1/4 cup)
- Coarse salt and freshly ground pepper
- 5 large eggs
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1 tablespoon fresh thyme
Directions
1. Preheat oven to 400 degrees. Heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onion, and garlic, and stir well. Gently press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper, and press again. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.
2. Whisk together eggs, parsley, and thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in the skillet over medium heat. Pour in egg mixture, and gently press into an even layer. Reduce heat to medium-low. Cook, uncovered, for 2 minutes.
3. Bake until set, about 5 minutes. Invert, or serve from pan.
Cook's Note
When serving this as a warm entree for lunch or dinner, cut the round into wedges. If preparing as part of a tapas or appetizer spread, slice it into bite-size pieces and serve with toothpicks.
Sauteed Asparagus with Dijon Vinaigrette
Prep Time 5 minutes | Total Time 15 minutes | Serves Four
Ingredients
- 2 teaspoons Dijon mustard
- 2 tablespoons sherry or red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths
Directions
1. Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
2. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
3. Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.
Cook's Note
If using thick asparagus spears, halve them lengthwise before sauteing to ensure quick and even cooking.
Milk-Chocolate Creams
Prep Time 5 minutes | Total time 65 minutes | Serves Four
Ingredients
- 12 ounces milk chocolate, roughly chopped
- 1 cup light cream
- 1 1/2 teaspoons pure vanilla extract
- Coarse salt
- 4 large egg yolks
- Strawberries and raspberries, for serving
Directions
1. Place chocolate in a blender. Bring cream to a simmer in a small saucepan. Immediately remove from heat, and pour over chocolate. Blend until smooth.
2. Blend in vanilla and a pinch of salt. With the machine running, add yolks. Blend until well combined. Pour about 3/4 cup chocolate mixture into each of 4 serving bowls.
3. Freeze, uncovered, for 30 minutes. Then refrigerate, uncovered, for 30 minutes. (The texture should be soft and creamy.) Serve cold with berries.
Cook's Note
The egg whites in this recipe are not cooked. This dish should not be prepared for pregnant women, babies and other young children, the elderly, or anyone whose health is compromised.