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Thursday, March 06, 2014

More Spanish Tapas for the Assiniboine Park Conservancy with the MLCC

It was so much fun to present these recipes last night with Bonnie Tulloch of the Assiniboine Park Conservancy and Jody Twomey, Product Consultant for the MLCC.  


The reception beverage was a Lemon Sherry Cocktail. 
Antañaro Rioja Crianza was also served to contrast with each dish ($12.99)
(Fritatta, photo by Karen Peters)


1. Spanish Roasted Red Pepper Salad with Garlic and Olive Oil
Paired with Marques De Riscal Sauvignon Blanc  $15.96
 
3 tablespoons olive oil
4 large cloves garlic, very thinly sliced
Sea salt
Pinch of red pepper flakes
4 large roasted bell peppers, from a jar

Place the olive oil, garlic, salt, and red pepper flakes into a small stone baking dish, pretty enough to serve the dish in.  Stir everything together.  Place the dish on a rimmed baking sheet, and into a preheated 425°F oven for 10 minutes.  The garlic will just be starting to toast and the oil will be bubbling hot.

While the garlic is in the oven, slice the red peppers into strips.  Once the garlic and olive oil comes out of the oven, stand back and gently place the peppers into the hot oil.  They will stop the garlic from burning, and the hot oil will warm and flavor the peppers.  Serve with tonnes of bread!

Enjoy!

2. Spanish Smoked Paprika Shrimp
Paired with Mas Amor Rosado, $15.95

1 lb peeled, wild caught shrimp
1 tbs butter
Drizzle olive oil
1 clove garlic, minced
1/2 tsp hot smoked paprika
Pinch sea salt

Heat butter and oil in sauté pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink. 

 3.Frittata (with sun dried tomatoes but spinach and Parmesan are optional)
Paired with Segura Vidas Brut Reserve Cava, $14.49
 
3 Tbsp. olive oil
6 eggs
3 thinly sliced potatoes
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
pinch grated nutmeg
salt and pepper to taste

Preheat oven to 350°. In a large bowl mix all ingredients except oil.Heat oil in a 10-inch ovenproof skillet on the stove.  Pour egg and potato mixture in skillet and cook over medium heat for 5-7  minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Enjoy!

4. Almond Cookies (Moorish!)
 Paired with Chocolate Shop Sangria

1 cup butter
½ cup icing sugar
1 tsp vanilla
2 cups presifted flour
½ tsp salt
1 cup finely chopped walnuts (can use pecans or almonds)

*Note, if mixture dry and crumbly, add egg and/or a bit more butter.  Depends on humidity.

Cream butter, add sugar gradually and beat until fluffy.  Add vanilla, flour and salt.  Mix well.  Add in nuts.  Use 1 tsp – 1 tbs, depending on the size of crescent or cookie that you prefer, to shape in hands to make the crescents.  Bake on ungreased sheet at 325ºF for 30 minutes.  Roll in icing sugar while warm. 

These cookies take time to make but look and taste good.  They freeze well but do not pack well.

2 comments:

Elatia Harris said...

Awoo!

Holli Moncrieff said...

This was so good! Thanks, Karen.