gossipchef: What You Will Need to Prepare Spanish Omelet - Tortilla Española Fortunately, the Spanish omelet or tortilla espanola, like most Spanish cuisine does not require fancy equipment to prepare it. For this famous tapa, you’ll only need: Sharp Knife for Chopping Onion and Potatoes 1 Large Frying Pan for Frying Potatoes and Onions 1 Medium Frying Pan for Cooking the Tortilla Potato Peeler 2 Mixing Bowls – 1 large and 1 small Cooking Time: 20 minutes Serves 4 for DinnerServes 6-8 for Appetizers Gather the Ingredients 6-7 medium potatoes, peeled 1 whole yellow onion 5-6 large eggs 2-3 cups of olive oil for pan frying Salt to taste Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8-inch thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin. If you slice them a bit thick, don’t worry - it will simply take a bit longer for them to cook. As with any recipe, the more time you prepare it, the more you’ll know about how fast the potatoes fry Peel and chop the onion into 1/4-inch pieces. Put potatoes and onions into a large mixing bowl and mix them together. Salt the mixture to taste. In a large, heavy, non-stick frying pan, heat the olive oil on medium-high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside. You may need to turn down the heat slightly, so the mixture does not burn. Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again. While the mixture is draining, crack the eggs into a small mixing bowl and beat by hand with a whisk or fork. Pour into the potato onion mixture. Mix together with a large spoon. Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10 inches) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot enough, stir the potato-onion mixture once more in the bowl and pour into the pan, spreading evenly over pan. You may need to turn heat to medium-low heat. Allow the egg to cook around the edges. Then, using a spatula, carefully lift up one side of the tortilla to check if the egg has slightly browned. The inside of the mixture should not be completely cooked and the egg will still be runny on top and in middle. Note: This is the hardest part of the recipe and the one that makes most cooks nervous. Don’t worry! It’s not as hard as you imagine – and if you turn it over the sink, the worst that can happen is that you spill a bit of the egg mixture. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully carry the frying pan to a sink. Place a large dinner plate (12-inch) upside down over the frying pan to cover top. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. You’re almost done! Carry plate with potato-egg mixture and empty pan back to stove. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan - approximately 1 1/2 tsp. Let the pan warm for 30 seconds or so on medium to medium-low heat. Carefully slide the tortilla(which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that remains on plate or tries to run out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Carefully slide the omelet onto a large plate. To Serve as a Main Course: Slice it into 6-8 pieces like a pie. Serve sliced French bread on the side. To Serve as a Tapa: Slice a baguette into pieces about 1/2-inch thick. Cut the tortilla into 1 1/2-inch; squares and place each piece on top of a slice of bread. The tortilla espanola, also called tortilla de patata is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.
View Separately

gossipchef:

What You Will Need to Prepare Spanish Omelet - Tortilla Española

Fortunately, the Spanish omelet or tortilla espanola, like most Spanish cuisine does not require fancy equipment to prepare it. For this famous tapa, you’ll only need:

  • Sharp Knife for Chopping Onion and Potatoes
  • 1 Large Frying Pan for Frying Potatoes and Onions
  • 1 Medium Frying Pan for Cooking the Tortilla
  • Potato Peeler
  • 2 Mixing Bowls – 1 large and 1 small

Cooking Time: 20 minutes

Serves 4 for Dinner
Serves 6-8 for Appetizers

Gather the Ingredients

  • 6-7 medium potatoes, peeled
  • 1 whole yellow onion
  • 5-6 large eggs
  • 2-3 cups of olive oil for pan frying
  • Salt to taste

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8-inch thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin. If you slice them a bit thick, don’t worry - it will simply take a bit longer for them to cook. As with any recipe, the more time you prepare it, the more you’ll know about how fast the potatoes fry

Peel and chop the onion into 1/4-inch pieces. Put potatoes and onions into a large mixing bowl and mix them together. Salt the mixture to taste.

In a large, heavy, non-stick frying pan, heat the olive oil on medium-high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes.

Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside. You may need to turn down the heat slightly, so the mixture does not burn.

Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.

While the mixture is draining, crack the eggs into a small mixing bowl and beat by hand with a whisk or fork. Pour into the potato onion mixture. Mix together with a large spoon.

Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10 inches) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot enough, stir the potato-onion mixture once more in the bowl and pour into the pan, spreading evenly over pan. You may need to turn heat to medium-low heat. Allow the egg to cook around the edges. Then, using a spatula, carefully lift up one side of the tortilla to check if the egg has slightly browned. The inside of the mixture should not be completely cooked and the egg will still be runny on top and in middle.

Note: This is the hardest part of the recipe and the one that makes most cooks nervous. Don’t worry! It’s not as hard as you imagine – and if you turn it over the sink, the worst that can happen is that you spill a bit of the egg mixture.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully carry the frying pan to a sink. Place a large dinner plate (12-inch) upside down over the frying pan to cover top. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. You’re almost done!

Carry plate with potato-egg mixture and empty pan back to stove. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan - approximately 1 1/2 tsp. Let the pan warm for 30 seconds or so on medium to medium-low heat. Carefully slide the tortilla(which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that remains on plate or tries to run out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Carefully slide the omelet onto a large plate.

To Serve as a Main Course: Slice it into 6-8 pieces like a pie. Serve sliced French bread on the side.

To Serve as a Tapa: Slice a baguette into pieces about 1/2-inch thick. Cut the tortilla into 1 1/2-inch; squares and place each piece on top of a slice of bread.

The tortilla espanola, also called tortilla de patata is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.

(via thefoodiessfsu)

Source: gossipchef

gastrogirl: cucumber feta rolls.
View Separately

gastrogirl:

cucumber feta rolls.

Source: http

gastrogirl: gluten-free basil and prosciutto corn muffins.
View Separately

gastrogirl:

gluten-free basil and prosciutto corn muffins.

Source: jenncuisine.com

gastrogirl: mapo tofu.
Pop-upView Separately

gastrogirl:

mapo tofu.

Source: lifetasteslikefood.com

gastrogirl: spinach and artichoke stuffed portobellos.
View Separately

gastrogirl:

spinach and artichoke stuffed portobellos.

Source: annies-eats.net

gastrogirl: linguini with scallops and roasted beets.
Pop-upView Separately

gastrogirl:

linguini with scallops and roasted beets.

Source: tarteletteblog.com

gastrogirl: leek and pancetta risotto with a poached egg.
Pop-upView Separately

gastrogirl:

leek and pancetta risotto with a poached egg.

Source: newfinmysoup.blogspot.com

gastrogirl: scallop noodles with spicy sichuan sauce.
Pop-upView Separately

gastrogirl:

scallop noodles with spicy sichuan sauce.

Source: seasaltwithfood.com

theverybestfood: grilled fillet steak with the creamiest white beans and leeks • 4 leeks, washed, trimmed and finely sliced• a small bunch of fresh thyme, leaves picked• 2 garlic cloves, peeled and finely chopped• olive oil• a knob of butter• a wineglass of white wine• 500g/1lb 2oz good-quality tinned or jarred butter beans, drained and rinsed• a small handful of freshly picked parsley leaves, finely chopped• 1 tablespoon crème fraîche• good-quality peppery extra virgin olive oil• sea salt and freshly ground black pepper• 4 x 200g/7oz well-marbled fillet steaks, preferably free-range or organic, 2.5–4cm/1–1½ inches thick• 1 lemon Sweat the leeks, thyme and garlic with a splash of olive oil and the butter in a heavy-bottomed saucepan on a low heat for 20 minutes until they are soft and sweet. Turn up the heat and add the white wine. Let the wine come to the boil, then add the beans and a splash of water, so that the beans are almost covered. Allow to simmer gently for 5 to 10 minutes until the beans are lovely and creamy. Add the parsley, crème fraîche and a good glug of the extra virgin olive oil and taste for seasoning.Heat a griddle pan until white-hot, season your steaks and pat with olive oil. Grill a 4cm/1½ inch thick steak for 2 to 3 minutes on each side for medium-rare. You can keep them on there for longer, turning as you go, until cooked to your liking. Remove from the grill on to a dish and rest for 5 minutes. Squeeze over some lemon juice and drizzle over some extra virgin olive oil. Carve the steaks into thick slices. Divide the creamy beans between your plates and place the steak on top, drizzling over some of the resting juices.
View Separately

theverybestfood:

grilled fillet steak with the creamiest white beans and leeks

• 4 leeks, washed, trimmed and finely sliced
• a small bunch of fresh thyme, leaves picked
• 2 garlic cloves, peeled and finely chopped
• olive oil
• a knob of butter
• a wineglass of white wine
• 500g/1lb 2oz good-quality tinned or jarred butter beans, drained and rinsed
• a small handful of freshly picked parsley leaves, finely chopped
• 1 tablespoon crème fraîche
• good-quality peppery extra virgin olive oil
• sea salt and freshly ground black pepper
• 4 x 200g/7oz well-marbled fillet steaks, preferably free-range or organic, 2.5–4cm/1–1½ inches thick
• 1 lemon

Sweat the leeks, thyme and garlic with a splash of olive oil and the butter in a heavy-bottomed saucepan on a low heat for 20 minutes until they are soft and sweet. Turn up the heat and add the white wine. Let the wine come to the boil, then add the beans and a splash of water, so that the beans are almost covered. Allow to simmer gently for 5 to 10 minutes until the beans are lovely and creamy. Add the parsley, crème fraîche and a good glug of the extra virgin olive oil and taste for seasoning.

Heat a griddle pan until white-hot, season your steaks and pat with olive oil. Grill a 4cm/1½ inch thick steak for 2 to 3 minutes on each side for medium-rare. You can keep them on there for longer, turning as you go, until cooked to your liking. Remove from the grill on to a dish and rest for 5 minutes. Squeeze over some lemon juice and drizzle over some extra virgin olive oil. Carve the steaks into thick slices. Divide the creamy beans between your plates and place the steak on top, drizzling over some of the resting juices.

Source: jamieoliver.com

Turkey Pho recipe from food52

Makes 2 big bowls of soup

Toast the spices:

2 tablespoons coriander seeds

4 whole cloves

4 whole star anise

1 cinnamon stick

Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside. Make the turkey pho:

1 quart homemade turkey stock (or homemade or store-bought chicken stock)

1 bunch green onions (green top parts only) chopped

1 3-inch chunk of ginger, sliced and smashed with side of knife

1 teaspoon brown sugar, or more to taste

1 tablespoon fish sauce, or more to taste

1-2 cup kale, chopped into bite-sized pieces

1/2 pound leftover turkey breast, shredded

1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)

1-2 tablespoon cilantro, chopped- for garnish (optional)

1-2 tablespoon chopped green onions (white parts only), minced- for garnish (optional)

1/2 lime, cut into wedges

Sriracha chili sauce to taste

In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently. Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat. Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften. Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl. Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.