MOTHER'S
DAY
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Serves 8
AMUSE-BOUCHE
Manchego and Membrillo with Stone Fruit Sangria
HORS
D'OEUVRE
Jamón Ibérico and
Maguro Akami
Gazpacho with Avocado and Crab
Pan Rustico
ENTRÉE
Paella de Mariscos
Escalivada
INTERMEZZO
Pink Grapefruit Sorbet
RELEVÉ
Cochinillo Asado with Mirepoix Gravy
Tortilla de Patatas
SALAD
Grilled Peach and Carnation Salad
SAVOURY
Boquerones en Vinagre
DESSERTS
Flan
Churros con Chocolate
PETIT
FOUR
Turrón with Pedro Ximénez
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Manchego and Membrillo
Queso Manchego
is a cheese from
the La Mancha region of Spain, home of the ingenious gentleman Don
Quixote. Dulce de membrillo is quince paste.
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250
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grams quince paste
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60
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grams Marcona almonds, toasted and finely
chopped
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250
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grams Manchego cheese
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aa
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extra-virgin olive oil
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16
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wooden picks
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16
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arugula leaves
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Cut
quince into 2.5-cm cubes; yield 16; roll in chopped almonds. Cut cheese into
2.5-cm cubes; yield 16; drizzle with olive oil.
Spear
an almond crusted quince paste cube, an arugula leave, and cheese cube on each
wooden pick. Arrange on plates; serve as guests arrive.
8 @
20-cm Ø plates
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Manchego
and Membrillo
Stone Fruit Sangria
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1
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peach
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1
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nectarine
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1
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pluot (hybrid plum)
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2
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apricots
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1
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bottle rosé, 750-ml
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60
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ml peach brandy
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50
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grams granulated sugar
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500
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ml sparkling water, chilled
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aa
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ice cubes
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aa
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mint twigs
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Halve
and pit four kinds of stone fruit; slice into wedges. Place in a 2500-ml
pitcher. Add wine, peach brandy, and sugar; stir to combine. Cover and chill.
Just
before serving, add sparkling water. As guests arrive, fill tumblers with ice
cubes; pour in sangria. Garnish with mint twigs; serve.
8 @
tumblers
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Stone
Fruit Sangria
Jamón Ibérico and Maguro Akami
Jamón
Ibérico, the cured,
air-dried Spanish ham, also known as Serrano ham or pata negra, is considered
to be one of the finest in the world.
Maguro
akami is a sashimi made of top loin of Bluefin tuna.
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125
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grams lean Jamón Ibérico
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125
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grams maguro akami
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20
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ml Horseradish Mousse
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20
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grams thick strained yogurt
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aa
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minced pistachio
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aa
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rosemary leaves
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aa
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lavender petals
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Cut
cured ham into eight 2.5-cm cubes. Cut tuna sashimi into eight 2.5-cm cubes. Place
on plates; pipe on Horseradish Mousse and yogurt. Garnish with pistachio,
rosemary, and lavender. Serve.
Horseradish Mousse
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120
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ml whipping cream, whipped
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30
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grams Dijon- style mustard
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15
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grams freshly grated horseradish
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aa
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sea salt
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Fold
all ingredients together. Makes 250 ml.
8 @
20-cm Ø plates
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Jamón
Ibérico and Maguro Akami
Gazpacho with Avocado and Crab
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80
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grams soft breadcrumbs
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15
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ml red wine vinegar
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50
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ml extra-virgin olive oil
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500
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grams Roma tomatoes, peeled, seeded, and
coarsely chopped
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2
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Lebanese cucumbers, 180 g each, peeled and
coarsely chopped
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2
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red bell pepper, 200 g each, seeded and coarsely
chopped
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1
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red onion, coarsely chopped
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1
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clove garlic, finely chopped
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aa
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sea salt
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aa
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freshly ground white pepper
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2
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Hass avocados, 180 g each
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480
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grams jumbo lump crabmeat
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aa
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petit basil leaves
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Soak
breadcrumbs in vinegar and 30 ml olive oil. Add tomato, cucumber, onion, and
garlic; purée. Strain; season with sea salt and white pepper. Transfer to a
2000-ml jug. Cover; chill overnight to let flavors mellow.
Before
serving, peel and dice avocados. Pour chilled gazpacho into wide-brimmed bowls.
Scatter avocado; arrange crabmeat at center. Drizzle with remaining olive oil;
garnish with basil. Serve.
8 @
240-ml wide-brimmed bowls
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Gazpacho
with Avocado and Crab
Pan Rustico
The Starter Dough
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5
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grams granulated sugar
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1½
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packages active dry yeast, 10.5 g
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150
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ml warm water
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125
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grams all-purpose flour
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Soften
sugar and yeast in warm water; let stand in a warm place for 10 minutes. Stir
in flour to form a paste. Cover with cling film; let ferment in room
temperature for 24 hours.
The Bread Dough
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5
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grams granulated sugar
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½
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package active dry yeast, 3.5 g
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150
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ml warm water
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225
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grams all-purpose flour
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100
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grams whole wheat flour
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5
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grams sea salt
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15
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ml olive oil
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aa
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greasing oil and dusting flour
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Soften
sugar and yeast in warm water; let stand in a warm place for 10 minutes.
Mix
flour and sea salt; make a well in the center. Tip in Starter Dough, yeast
mixture, and olive oil; mix to form a smooth dough. Knead 10 minutes until
smooth and elastic; turn into an oiled bowl; cover; let ferment for 2 hours.
Knock
back; stretch to form a 30-cm long cylinder. Place on a parchment-lined baking
sheet; let proof until doubled in volume, about 45 minutes. Score the top with
five diagonal slashes. Bake in a 240°C oven until golden brown and crusty,
about 20 minutes. Cool completely before slicing. Serve on a wooden board.
40x28-cm
wooden board
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Paella de Mariscos
Originally
paella is made with chicken and rabbit. However, it is the seafood version, de
mariscos, that has gained global fame.
The
best rice for making paella is Spanish bomba. It is a short-grain rice, holds
shape when cooked, an absorbs 30% more broth than regular rice. Socarrat, the
brown, crisp layer of rice forms on the bottom of a well-cooked paella, is a
highly prized delicacy.
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240
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grams monkfish, cut into 8 pieces
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60
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ml olive oil
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1
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white onion, finely diced
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3
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cloves garlic, finely chopped
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5
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grams smoked sweet paprika
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300
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grams Roma tomatoes, peeled, seeded, and diced
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120
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ml dry white wine
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300
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grams Spanish bomba
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600
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ml fish-shellfish stock
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aa
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sea salt
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aa
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freshly ground white pepper
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½
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gram saffron strands soaked in 30 ml water
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8
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clams, scrubbed
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8
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mussels, scrubbed
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8
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prawns, 45 g each, shelled and deveined
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8
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sea scallops, 30 g each
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200
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grams shelled fresh fava beans, blanched
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aa
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flat-leaf parsley
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aa
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lemon wedges
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aa
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Escalivada
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In
a 32-cm Ø paella pan sear monkfish in olive oil; transfer to a plate. Sweat
onion in pan; stir in garlic and paprika. Tip in tomato and white wine; boil 10
minutes.
Stir
in rice, distributing to form an even layer. Season fish-shellfish stock with
sea salt and white pepper; add to pan along with saffron and its soaking liquid.
Boil for 10 minutes. Arrange monkfish, clams, and mussels on top. Cook,
uncovered, for 4 minutes; do not stir. Add prawns; cook for 2 more minutes. Add
scallops; cook for another 2 minutes. Scatter fava beans atop; cover the pan
with foil. Remove from heat; let rest for 10 minutes.
Remove
foil. Garnish with flat-leaf parsley and lemon wedges. Serve with Escalivada.
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Paella
de Mariscos
Escalivada
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2
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eggplants
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2
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red bell peppers
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2
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yellow bell peppers
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aa
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sea salt
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aa
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extra-virgin olive oil
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aa
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chopped flat-leaf parsley
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Roast
eggplants and peppers. Peel and trim. Cut into 1.5-cm wide strips; season with
sea salt. Arrange on a platter; drizzle with olive oil; garnish with flat-leaf
parsley.
32-cm
Ø paella pan
vegetable
platter
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Escalivada
Pink Grapefruit Sorbet
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3
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ruby grapefruits
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100
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grams granulated sugar
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20
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ml light rum
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1
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lemon, zest and juice
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aa
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candied grapefruit peel
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aa
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mint twigs
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Juice
grapefruits, yielding 500 ml; do not strain. Reserve peel for candied
grapefruit peel. Stir together grapefruit juice, sugar, and rum until sugar has
dissolved. Chill. Churn in an ice cream maker until frozen. Scoop into 8
chilled champagne coupes. Garnish with candied grapefruit peel and mint twigs. Serve.
8
sets @ champagne coupe w/ saucer
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Pink
Grapefruit Sorbet
Cochinillo Asado
Cochinillo
asado, roast suckling pig, is a highly praised cuisine from Segovia,
Spain.
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1
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suckling pig, 3000 g, patted dry
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aa
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sea salt
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aa
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freshly ground white pepper
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120
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ml olive oil
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120
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grams butter
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aa
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Mirepoix Gravy
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aa
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Tortilla de Patatas
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Season
piglet with sea salt and white pepper. Wrap ears with foil; place, skin side
up, on a rack in a shallow baking pan. Baste with olive oil; dab with butter.
Roast in a 220°C oven until cooked through and crisp all over, about 150
minutes.
Transfer
to a carving platter; carve before guests. Arrange carved pieces in a platter
and pass around. Serve with Mirepoix Gravy and Tortilla de Patatas.
Mirepoix Gravy
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aa
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roasting pan from suckling pig
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500
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ml chicken stock
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400
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grams mirepoix, cut up
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aa
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sea salt
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Skim
off fat from roasting pan. Deglaze with chicken stock. Add mirepoix; reduce
liquid to 300 ml. Season with sea salt if necessary. Strain. Transfer to a
gravy boat.
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Cochinillo
Asado
Tortilla de Patatas
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500
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grams new potatoes, sliced
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1
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white onion, diced
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150
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ml olive oil
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6
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eggs, beaten
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15
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grams chopped flat-leaf parsley
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aa
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sea salt
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aa
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freshly ground white pepper
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In
a 24-cm Ø skillet gently fry potatoes and onion until soft, about 30 minutes.
Drain. Add to beaten eggs along with parsley; season with sea salt and white
pepper.
Heat
30 ml oil in the skillet. Tip in omelet mixture, spreading to smooth the top. Cook
until almost set. Turn; brown the other side, pressing edges to keep the shape.
When cooked through, transfer to a platter. Let rest for 10 minutes before cutting.
carving
platter
serving
platter
vegetable
platter
gravy
boat w/ saucer
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Grilled Peach and Carnation Salad
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3
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peaches
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aa
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butter
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80
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grams extra-virgin olive oil
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40
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ml champagne vinegar
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aa
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sea salt
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aa
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freshly ground white pepper
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300
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grams oakleaf lettuce, cut into strips
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8
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baby radishes, very thinly sliced
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1
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Granny Smith apple, julienned
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4
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edible pink carnations, petals only, Soaked,
drained, patted dry
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120
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grams queso blanco, crumbled
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Halve
and pit peaches; cut each halves in 3 lengthwise. Grill in a buttered grill pan
until both sides are lightly charred.
Whisk
together olive oil and vinegar; season with sea salt and white pepper. Toss in
lettuce, radish, and apple; divide among plates. Place 3 grilled peach wedges
on each plate; sprinkle with carnation petals and cheese. Serve.
8 @
20-cm Ø plates
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Boquerones en Vinagre
Boquerones
are fresh anchovies.
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8
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fresh anchovies, 45 g each
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200
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ml white wine vinegar
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2
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cloves garlic, finely chopped
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aa
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chopped flat-leaf parsley
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aa
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sea salt
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120
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ml extra-virgin olive oil
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8
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slices baguette-style bread
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Remove
heads from anchovies; fillet with fingers. Rinse; pat dry. Lay in one layer in
a glass baking pan; freeze for 3 hours.
Pour
in vinegar to cover anchovies; sprinkle with garlic, flat-leaf parsley, and sea
salt; drizzle in 100 ml olive oil. Cover; marinate, chilled, for 3 hours.
Pan
grill bread slices until both sides are gently crunchy; transfer to plates. Top
with anchovy fillets along with garlic and parsley in marinate. Drizzle with
the remaining olive oil; serve.
8 @
20-cm Ø plates
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Boquerones en Vinagre
http://www.chicagopaella.com/
Flan
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200
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grams granulated sugar
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1
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egg
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6
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egg yolks
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15
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ml dark rum
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15
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ml vanilla extract
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5
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ml lemon juice
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aa
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sea salt
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300
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ml evaporated milk
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300
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ml half-and-half
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aa
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candied orange peel
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Heat
100 g sugar and 30 ml water until the syrup acquires a light amber color.
Divide among eight 120-ml custard molds.
Whisk
together egg, egg yolks, rum, vanilla, lemon juice, a pinch of sea salt, and
the remaining 100 g sugar. Stir in evaporated milk and half-and-half. Strain;
pour into the caramel-coated molds. Place in a hot water bath. Bake in a 160°C
oven just until set, about 40 minutes. Cool. Cover; chill at least 4 hours.
Unmold
onto plates. Garnish with candied orange peel; serve.
8 @
20-cm Ø plates
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Flan
http://www.aarp.org/food/recipes/info-05-2012/flan-recipe-denisse-oller.html
Churros con Chocolate
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80
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grams butter
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1
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gram salt
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80
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grams all-purpose flour
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2
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eggs
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600
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ml frying oil, heat to 180°C
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30
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grams granulated sugar
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aa
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ground cinnamon
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aa
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Hot Chocolate
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240
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grams bittersweet chocolate chips
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Bring
butter, sea salt, and 160 ml water to a boil. Tip in flour, whisking to form a
ball. Whisk in eggs. Transfer to a piping bag fitted with a star tip. Pipe
10-cm strips of dough into hot frying oil, 4 strips at a time, until all sides
are golden brown. Drain.
Mix
sugar and cinnamon; roll churros to coat. Transfer to plates. Serve with Hot
Chocolate and chocolate chips.
Hot Chocolate
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80
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grams bittersweet chocolate, cut up
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300
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ml cream
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30
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grams granulated sugar
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Heat
all ingredients together, stirring until melted and smooth.
8 @
20-cm Ø plates
16
condiment dishes
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Churros con Chocolate
http://occidentalcollege-incantatotour.blogspot.tw/2013_09_01_archive.html
Turrón
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125
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grams honey
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225
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grams glucose syrup
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190
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grams granulated sugar
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2
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egg whites
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200
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grams blanched almond kernels, toasted
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aa
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zest of 1 lemon
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2
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sheets rice paper, 20x20-cm each
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1
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doily
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Simultaneously
and separately, heat honey and 175 g glucose to 130°C; heat sugar, the
remaining 50 g glucose, and 50 ml water to 170°C; whisk egg whites until stiff
peaks form.
When
honey reaches 130°C, stream into egg whites, whisking constantly. When syrup
reaches 170°C, slowly stream into egg white mixture, whisking until tepid. Stir
in almonds and lemon zest. Turn into a rice paper-lined 20x20x5-cm baking pan.
Lay on the other rice paper; smooth the
top.
When
cool, cut into 5x5-cm squares. Transfer to a doily-lined platter; serve.
32-cm
Ø platter
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Turrón
http://trissalicious.com/2010/03/02/movida-rustica-review-turron-recipe/
Pedro Ximénez
Pedro
Ximénez is a sweet, dark sherry. As a dessert wine, it is suggested to be
served at 13 - 14°C.
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1
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bottle Pedro Ximénez, 750 ml, chilled to 13°C
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aa
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ice bucket with ice
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Serve
chilled sherry in wine stemware. Keep the bottle in ice bucket until emptied.
8 @
wine stemware
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