Stuffed Green and Red Peppers (Capsicums)

       A few days ago, I found myself wondering through one of the farmers market so popular nowadays.  There is one right where I live.  I can not emphasize enough the importance that supporting your local farmers mean to the environment, and particularly to your health.  I just love to enjoy the multicolor array of vegetables, fruits, flowers and all of the rest edible, natural products that vendors proudly display on their tables.  If it was up to me, I would buy one of each.  But thanks to my reasonable husband, we always end up with just what we need the most.  He is a good "househusband," economically speaking. This is one of the reasons why I take him along when I visit my local organic market every weekend.  It was there that I luckily found these beautiful green and red bell peppers, or capsicums.  As soon as I laid my eyes on them, I knew exactly what I wanted to make with them: Stuffed Bell Peppers. 

       For those of you who like your vegetables, and also for those of you who do not really enjoy eating them, this recipe will be a hit.  It is a little bit of work to prepare it, but the tasty meal that you end up with justifies the hard work.   
       Ingredients for 6 people (Half a pepper for each) 

• 3 whole bell peppers
• 2 lbs. of ground lean beef
• 2 cups of cooked white rice
• 1/2 onion
• 1/2 green pepper
• 1/2 red pepper
• 4 garlic cloves
• 1/2 cup parshley
• 2 cups of tomato puree 
• 1/8 teaspoon of nutmeg
• 1/8 teaspoon of ground clove
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of dried herbs du Provence
• 1/4 teaspoon of dried thyme
• 1/4 teaspoon of curry
• dash of cumin 
• 1/4 teaspoon of Spanish paprika
• 1 cup of white cooking wine
• 3/4 cup of Parmesan cheese
• Salt and fresh ground pepper to taste

     Mix well in a blender the following ingredients according to the recipes quantities: onion, green and red peppers, garlic, parshley, tomato pure, nutmeg, ground clove, oregano, herbs du Provence, thyme, salt and pepper to taste.   Blend it until smooth.  Pour it into a large skillet and cook it for about 20 to 25 minutes on medium heat, turning occasionally with a wooden spoon.  Put a cover so the "sofrito" doesn't splash all aver your kitchen.

      Meanwhile, cut each of the bell peppers in half carefully so the stem does not fall off, take out the seeds and clean them under running water.  Dry them with a paper towel and arrange them in an oven safe tray, or pyrex.

      Cook the ground meat for 10 minutes, but be careful not to overcook it.  Just enough because it will cook all the way through later in the oven. 

     Check your sauce, and when it thickens add the cooked ground meat.  Stir.  Add curry, Spanish paprika, and cumin, and cook for about 5 more minutes.  Check the seasoning in case it needs more salt.  Set aside and let it cool for ten minutes.
      Preheat oven to 350 degrees F, or 180 degrees  C.
      Stuff the peppers with the meat sauce.  Sprinkle some Parmesan cheese on top, and pour 1 cup white wine in the tray around the peppers.
      Cook it in the oven for 40 minutes.

  
  Serve it with a good glass of wine and Que aproveche!

     
     

Tomatoes are not just for salads

   If you ever thought that tomatoes are just for salads or pasta sauce... well, you are wrong.  Last week, I was delighted to try a new use for tomates, in a preserve.  I had the wonderful experience of eating a bruschetta made out of tomato preserve.  My taste buds went crazy trying to identify all the ingredients the preserve was made of.  But, surprisingly I could not identify them all.  All I could say was how tasty and original this simple bruschetta was, yet so utterly delicious.  The person responsible for this epicurean delight was a friend of my husband whom I just recently met. His name is Mel Aguirre.  He is a canarian born from the island of La Palma who has many culinary secrets well kept.  But the secret to his "mermelada de tomate" (tomato preserve), he had to tell me.  It took me several days of begging, teasing and finally harassing, for Mel to give me the recipe.  And today, I will reveal this secret to you all.  I must confess that it is a time consuming recipe, although the results are worth any effort.  I assure you will not be disappointed.  One tip that I can give you for those who are in quite a hurry, use a pressure cooker.  It shortens the cooking time, however I am afraid it will also lessen the complexity of the flavors.  Patience is the key to this delectable tomato preserve.

     Tomatoes are very popular in the Canary Islands since it is one of their principal agricultural exports, along with bananas.  So it will not be difficult to find them all year around.  And England is one of the main beneficiaries of the canarian tomatoes because it is one of our main importers of agricultural goods.  Anyhow, in today's world it doesn't really matter where you are.  You can find tomatoes anytime thanks to the advances in agriscience.   So there is no excuse for you to try Mel's famous tomato preserve.

And here, toasting for good times are my husband and my dear friend Mel Aguirre.  Salud!

Authentic Canarian Tomato Preserve

   The tomato preserve bruschetta has a deep sweet and salty flavor enhanced by the Blue Stilton cheese.  Stilton is a cheese from the United Kingdom, and it comes in two varieties: blue and white, blue being the most appreciated.  No wonder British call it "the king of cheese."  Anyhow, if you can not find it in your market, substitute it by any quality Blue Cheese. 

Ingredients:

• 2 pounds of small ripe tomatoes (1 kilo)
• 2 pounds of granulated sugar
• 1 cinnamon stick
• 1 lime peel 

     Cut the tomatoes in cubes and introduce them in a large pot with the sugar.  Let it sit for 10 minutes for the sugar to mix with the juice released by the ripe tomatoes.  After this, put the mix in the stove on medium heat and when hot, add the cinnamon and the lime peel.  Blend it well with a wooden spoon, lower the heat to the minimum, and cook for about six hours.

    After six hours of cooking, take out the cinnamon and lime peel, and set aside.  Put the rest in a food processor and mix for about 20 seconds.  Pour it back into the pot, add the cinnamon and lime peel that you previously had set aside, and place it back on low heat for four more hours.

    Meanwhile, sterilize several glass jars by putting them a few minutes on boiling water.  This is to prevent any bacteria from contaminating your preserve.

    When the preserve is finally ready, fill the jars with it and secure the lids.

    I find that this tomato preserve is also a good pairing sauce with roasted pork tenderloin.

    Que aproveche!

    

Unusual Bruschettas

     My dear friends, the recipe that I am going to give today is my husband's invention.  One day, I should say one night, when the kids were FINALLY sleeping, and after a hard and long day, we were watching TV.  I can not even remember what was on, but I can only remember that we were starving, and that there was nothing in the refrigerator.  Well... almost nothing.  I only had one Brie cheese, and searching I found at the very bottom of the ice box, like Paula Dean likes to call it, some arugula.   My husband asked me if I had bought bread, and luckily, I did.  Then, after a while of thinking and suggesting, he came up with the recipe that I will now share with you:
Brie and Arugula Bruschetta, and Brie and Spicy Chorizo Bruschetta
    This is a very unusual way to prepare bruschettas, but the results are worthy.  We like to call them italian bruschettas, since the ingredients are more of an italian influence.  And mexican bruschettas, for the chorizo and jalapenos ingredients.
Ingredients:

• 1 Brie cheese (whole)
• 2 chorizos 
• 1 can of jalapenos
• Arugula
• Pine nuts
• 1 White mountain bread or Ciabatta bread (buy the whole piece)

     Cut the bread in semi thick slices and toasted for 3 minutes in a toaster oven.
     Meanwhile, cut the Brie cheese in slices and then cut the slices in half.
     Break open the chorizos.  Take the skin that covers them and cut the chorizos in crumbles.
     For the arugula bruschetta:
     Take slices of Brie and cover the bread.  Arrange the arugula on top, and the sprinkle with pine nuts.
Toast them in the oven at 350 degrees until the cheese is melted.  Cut the bread in half and serve immediately for best taste.
     For the Spicy chorizo bruschetta:
     Cover the bread with the Brie, sprinkle with chorizo and cut jalapenos.  Toast the bruschetta at 350 degrees until the cheese melts.  Serve immediately.
     My husband and I like to have it with a rich, full bodied bottle of red wine.  It is an  excellent appetizer.  Que aproveche!

Spanish Potato Tortilla

This is a very typical meal in Spain.  Specially when you are in hurry and do not know what to cook.  Kids love it and adults devoured it.  But... today I am giving a twist on this omelete.  My husband was talking to me the other day, and he made a comment about a great and well known Spanish chef, Ferrán Adriá.  He told me the famous Adriá's restaurant, called El Bulli, the omelet is made out of potato chips, instead of fresh potatoes.  And people from all over the world go there to taste it.  So... you know me... I had to try it making it.  And I did make, and it tasted delicious.  You can serve it as an appetizer at a party or as tapas, as we call it in Spain.   It can also be a lunch together with some light soup that you prepare.  Spanish omelet is a good choice for a picnic, since you can have it either hot or cold.   So... get ready, set... cook!
Spanish Potato Omelet 
 Ingredients:

• 2 cups onions
• half a bag of  potato chips (buy the good kind, I assure you it's worth it)
• 8 eggs
• salt 
• 3 tablespoons of olive oil

     Chop the onions and saute them in olive oil.  Cook until they are transparent.  Do not overcook because they will cook even more when you mix them with the eggs.  Set apart.

     Separate the whites from the yolks.  In another bowl, beat the egg whites until fluffy, then add the yolks and the onions.  At last, with your own hands crush the chips on top.  Mix well.  And pour over the frying pan where you cooked the onions.  Let it cook for about 15 to 20 minutes on low heat.  You will need to turn the tortilla over when the center is wet but dry all around the edges.  For that, put a plate on top,  and carefully turn over the pan.  Then, put the omelet back in the heat for about 10 more minutes or until golden brown.  

     Serve it for lunch with baby greens salad and a light balsamic vinegar vinaigrette.  Que aproveche!

A very Spanish dish

 TORTILLA ESPAÑOLA (SPANISH POTATO OMELETTE)
Ingredients:

• 8 eggs
• 5 large Idaho potatoes (diced in squares of about half an inch)
• 1 onion diced 
• olive oil
• salt to taste

     The first thing that you have to do is to fry the diced potatoes in a pan with olive oil already preheated.  It is better and easier if you own a frier.  The potatoes shouldn't be overcooked.  With just a few minutes will be enough.  They will be fully done when we cook them with the eggs.  Put them aside.
    In a separate pan put two tablespoons of olive oil and poach the onion until it looks clear.  Place them in a bowl.
    Separate the whites from the yolks, and beat the egg whites until they look fluffy.  Add then the egg yolks and mix up.  This is done to keep the tortilla nice and soft.  After this you can add the rest of the ingredients (potatoes and onion) and stir well.  Salt to taste.
     Meanwhile, have a large frying pan heating up on low heat, and pour over the mixture.  Cook it on low heat until the center of the tortilla looks solid enough to turn over.
     To turn it over, you will need a big shallow dish.  Cover the frying pan with it,  take the frying pan and turn over the tortilla into the dish.  Place the pan back into the heat and carefully pour the tortilla into the pan, cooked side up.  Wait a few minutes for the other side of the tortilla to cook.
     You can serve this spanish omelette as a "tapa", which is a little dish with food that is placed at the center and from which everybody can eat.   A meal made up of tapas,  consists of several little dishes all different.  But I will be writing about it soon.
     Enjoy "tapas" with a nice conversation and a good bottle of wine.  Buen aprovecho!