SPANISH FOODS

1. SPANISH FOODS Spanish 1B 4/25/12 WITH FEZ

2. History of Spanish Cuisine • Spain's famous hams are cured high in the mountains, vineyards and olive groves sprawl across expanses of land. Fresh fruits and vegetables hail from throughout the country land. • The cuisine of many countries is influenced by the additions introduced by other cultures. This is especially true with Spanish cuisine. • The influences of other cultures on the cuisine in Spain go a long way back and as other influences were incorporated. • Endless cultures, as they passed through or settled in Spain, have influenced the history of Spanish food. • The Phoenicians left their sauces, the Greeks introduced Spain to the wonders of olive oil, • Romans, Carthaginians, and Jews integrated elements of their own cooking into that of Spain.

3. THE AMERICA’S IMPACT ON SPANISH CUISINE • Every since Christopher Columbus arrival to the Americas in 1495. • There has been goods being shipped to Europe. • As of 1520 foods from the new lands arrived in Spain and immediately began to integrate themselves into the Spanish diet. • The Americas brought new fare to southern Europe, including vanilla, chocolate, pineapple, tomatoes, white potatoes, corn, turkey, squash and various beans.

4. Today in Spanish food • Spain's most common food is the tortilla de patata, or potato omelet, according to Fodor's. Other gastronomical delicacies include seafood paella, chorizo sausage, gazpacho soup and tapas. • Lunch is the biggest meal of the day, typically consisting of a soup or salad course followed by a main entree and a small dessert. • The tradition of siesta plays into lunchtime, as many Spaniards tend to gather with their extended families for this leisurely meal, especially on Sundays. • Locals also love to snack on tapas in the evening while enjoying glasses of wine or sherry

5. Paella Valenciana • 1 tablespoon olive oil • 3/4 pound peeled and deveined large shrimp • 3/4 teaspoon salt, divided • 1/4 teaspoon freshly ground black pepper, divided • 1/2 cup thinly sliced Spanish chorizo sausage (about 2 ounces) • 2 (2-ounce) skinless, boneless chicken thighs, quartered • 1 cup chopped onion • 3 garlic cloves, minced • 1/2 cup chopped tomato • 1 tablespoon capers, drained • 1/4 teaspoon saffron threads, crushed • 1 cup Arborio rice or other short-grain rice • 2/3 cup white wine • 1 (14-ounce) can fat-free, less-sodium chicken broth • 1/2 cup frozen green peas • 1/4 cup water • 18 mussels (about 3/4 pound), scrubbed and debearded • 2 1/2 tablespoons chopped bottled roasted red bell pepper • 2 tablespoons chopped fresh cilantro • http://www.myrecipes.com/recipe/paella-valencia • en.wikipedia.org/wiki/spanishcuisine

6. Summer Vegetables • 50ml olive oil • 1 onion chopped • 2 green peppers cut up • 2 cloves of garlic crushed • salt and pepper • 1 tsp oregano • 6 tomatoes peeled and chopped • 1 courgette sliced • 1 aubergine • Steps: • 1. Heat the oil in a strong earthenware casserole dish and sauté the onion, garlic and green pepper for about 5 mins then add the aubergine and continue frying for another 5 mins over a low heat • 2. Add tomatoes and courgette, season with salt and pepper and add the oregano - cover and continue frying for a further 15 mins over a medium to low heat • 3. Remove from the heat when the vegetables are well cooked - can be served hot or cold • Tips and Ideas: • Non-vegetarians can add ready cooked pieces of chicken or tinned tuna to use as a main dish or accompany with a fried egg. • If serving cold a little fresh lemon juice adds flavor. • http://www.euroresidentes.com

7. CHOCOLATE & CHURROS • Ingredients: (Makes one platefull)Vegetable or Olive Oil1 cup water1/2 cup margarine or butter1/4 teaspoon salt1 cup all-purpose flour3 eggs1/4 cup sugar1/4 teaspoon ground cinnamon (optional) • Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F. • To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. • Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain. • Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor. • Chocolate for Churro Dunking • 4oz dark chocolate, chopped2 cups milk1 tbsp cornstarch (also known as corn flour and is the powder that causes the thickening)4 tbsp sugar • Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.

8. HISTORY OF CHOCOLATE IN SPAIN • Chocolate is a delicacy from the New World that was brought back to Spain in the XVI century. Some historians believe that the word “chocolate” comes from the Nahuatl (Aztec) word chocolatl or xocolatl. • Others believe it is from the Mayan chocol haa, which means “hot water.” We may never know exactly where the word “chocolate” comes from, but we do know that chocolate seems to have a special effect on people from every culture. • The Mayans used chocolate mixed with chilies to make a spicy drink for religious ceremonies and traded with the Aztecs, who weren’t able to grow cacao themselves. • The upper class and priests in the Aztec culture were the only ones who could drank the frothy, spicy drink, due to its high price. • Although Christopher Columbus appears to have “discovered” cacao beans in 1502, he did not realize what they were or how valuable they were! We know Hernan Cortez tried the drink and he is credited with sending cacao beans back to Spain in 1544. • The Spanish are known to be locos for chocolate, since they “discovered” it in the New World 500 years ago. • As in centuries past, today the Spanish drink rich hot chocolate for breakfast, so thick that you can stand a churro in it! If the only hot cocoa you’ve ever had is the kind made with powdered envelopes of mix and hot water, you won’t recognize this incredibly rich and flavorful drink. • Recipe for hot chocolate • Prep Time: 10 minutes • Total Time: 10 minutes • Yield: 2 Servings or 2 Cups • Ingredients: • Sweet Chocolate Version • 2 8-ounce cups (250 ml) whole milk • 4 ounces (113 gr) milk chocolate • 1/2 tsp. cornstarch • Baking Chocolate Version • 2 8-ounce (250 ml) cups whole milk • 3 ounces=3 squares (93 gr) baking chocolate • 1/3-1/2 cup sugar • 1/2 tsp. cornstarch

9. Spain’s cuisine today • Paella Paella is a rice dish, originally from Valencia, Spain, where it is eaten especially on Sundays and in Fiestas usually at the midday meal not in the evening. • FabadaFabada Asturiana is a rich bean stew, originally from and most commonly found in Asturias. • Tortilla de patatasTortilla de patatas is also sometimes known as tortilla española. • Gazpacho SoupGazpacho is a cold (iced) tomato based Spanish soup that is popular in warmer areas especially during the summer. It is normally spicy but a milder variation has also become popular.

10. Bulls in Spanish Cuisine • After the running of the bulls. They give the bulls meat to restaurants. • They have their most famous dish of the bull which they sell at bars tapas. • Bull testicles Rocky Mountain oysters are bull calf testicles used for human consumption. Sometimes pig or sheep testicles are used. • They are often deep-fried after being peeled, coated in flour, pepper and salt, and sometimes pounded flat. This delicacy is most often served as an appetizer with a cocktail sauce dip.

11. Rocky Mountain Oysters • 2 lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used) • 2 tablespoons salt • 1 tablespoon vinegar • 1 cup flour • 1/4 cup cornmeal • 1 cup red winesaltpeppergarlic powder bottled hot sauce cooking oil (for frying) or fat (for frying)

12. Directions • Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing. • Soak in a pan of salt water one hour; drain. • Transfer to a large pot and add enough water to float the meat. • Add the vinegar to the pot. • Parboil, drain and rinse. • Let cool and slice each oyster into 1/4 inch thick ovals. • Sprinkle salt and pepper on both sides of sliced oyster to taste. • Combine flour, cornmeal and some garlic powder to taste. • Roll each slice into flour mixture. • Dip into milk. • Roll again into flour mixture. • Dip into wine. • (repeat the procedure for a thicker crust). • Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown. • Drain on paper towels. • Serve with cocktail sauce if desired.

13. English to Spanish ENGLISH SPANISH Potato Omelet tortilla de patata Corn maíz Tomatoe tomate Turkey el pavo Chocolate chocolate Spain Espana Lunch La comdia Snack La Merienda Dinner La Cena Breakfast El Desayuno

14. LINKS • http://en.wikipedia.org/wiki/History_of_chocolate_in_Spain • http://www.myrecipes.com/recipe/paella-valencia • en.wikipedia.org/wiki/spanishcuisine • http://www.euroresidentes.com • http://spanishfood.about.com/od/drinks/r/chocolate.hm • http://user.xmission.com/~dderhak/recipe/churros.htm • http://deep-fried.food.com/recipe/rocky-mountain-oysters-28386#ixzz1vE6ASHAP