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Tapas Around the World

Tapas Around the World

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Published by Lucrece Borrego
Our Tapas Around the World Menu for Culinary Team Building Events at Cook. Eat. Create. by Kitchen Incubator.
Our Tapas Around the World Menu for Culinary Team Building Events at Cook. Eat. Create. by Kitchen Incubator.

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Categories:Types, Recipes/Menus
Published by: Lucrece Borrego on Nov 19, 2012
Copyright:Attribution Non-commercial

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11/19/2012

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TAPAS FROM AROUND THE WORLD
Empanadillas Gallegas 
– 
Mini Spanish Empanadas 
IngredientsSofrito
Spanish sofrito is a combination of garlic, onionsand tomatoes cooked in olive oil that serves as a base formany Spanish dishes. For our Empanadillas Gallegas, we will also add peppers to the sofrito.3 tbsp. extra virgin olive oil1 medium yellow onion, peeled and finely chopped1 small red bell pepper & 1 small green bell pepper, seededand finely chopped4 roma tomatoes, seeded and finely chopped2 cloves garlic, chopped1 tbsp. Spanish paprikaSalt and pepper to taste11 oz. fresh Spanish style chorizo, skin removed (You can substitute cured Spanish chorizo as well. The skin can either be left on or removed, according to your personal preference.)2 packs empanada dough2 eggs2 tbsp. sugarSaltDirectionsFor the Sofrito:Heat the olive oil in a large saucepan until hot but not smoking. Add the onions and cook overmedium low heat, covered for about 10 minutes until softened. Add the peppers and garlic andcook for another 15-20 minutes over medium low heat, stirring frequently. Add paprika andtomatoes and continue cooking over medium low heat for another 5 minutes. Add salt andpepper to taste. Drain off excess liquid and set aside to cool.If Using Fresh Chorizo: Add the chorizo to a pan over medium heat. Break the chorizo apart into small bits as you cook it. Cook for about 5 minutes, until the oil has been released and the chorizo becomes brown andstarts to crisp. Drain off excess liquid and set aside to cool. Once cool, mix the chorizo andsofrito together.If Using Cured Chorizo:Finely dice the cured chorizo. Add to the sofrito at the same time you add the tomatoes andpaprika. Drain off excess liquid and set aside to cool.
 
 To Close the Empanadillas:Preheat oven to 375°.Sprinkle a little flour onto a clean, dry surface and lay out your empanada dough. Spoon somefilling onto each disc. Put some warm, salt water into a small cup. Dip your finger into the waterand trace the outside edge of each disc. This will moisten the edges and make closing theempanadilla easier. You can close your empanadillas in one of three ways: repulgue (rolling theedge of the dough over on itself repeatedly along the edge), artisanal (pinching the dough togetherrepeatedly along the edge) or with a fork (making small fork impressions repeatedly along theedge of the dough). Beat eggs with sugar and little water. Put in preheated oven for 15 minutes,checking halfway through to make sure cooking evenly. If not, turn pan around halfway throughbaking. Bake empanadillas until golden brown.Tips for Your Empanada Dough:
 
Leave dough chilled until ready to use. If dough becomes too warm, it is difficult to work withand tears easily.
 
Don’t leave dough sitting out exposed to air too long before closing. The air will
dry the edgesof the dough, making it difficult to close.
 
Make sure filling is at least room temperature before putting into empanada dough. Hotfilling warms the dough up too much, making it difficult to work with (becomes too soft andtears easily). If necessary, place filling in refrigerator or freezer to cool quickly.Makes approximately 20 - 24 Empanadillas Alternative FlavorsSaffron
Add a pinch of saffron when adding the paprika and tomatoes to the sofrito. Whenusing saffron, you want to use it sparingly, as a little saffron goes a long way.Italian parsley 
Add ¼ cup finely chopped Italian parsley when you add the salt to the sofrito.Madeira wine
Add ¼ cup Madeira wine when you add the peppers and garlic to the sofrito.
 
Mushroom, Onion & Brie Tartlets (France) 
Ingredients2 packages frozen all-butter puff pastry, thawed but chilled1 1/3 pounds medium porcini or baby portobello mushrooms,cleaned and trimmed4 medium yellow onions, finely chopped6 tbsp. unsalted butter2/3 cup walnuts1 pound brie, cut into
1” squares about 1/4” thick (20
-24 squares)½ cup Chardonnay wineExtra virgin olive oil, for brushingSalt and pepperDirectionsPreheat oven to 350°. Spread walnuts on a baking sheet and bake for 8 minutes or until lightly browned. Let cool and coarsely chop.Unfold the puff pastry and cut out approximately 20 three-inch rounds about 1/8 inch thick (Usea rolling pin to get to
1/8” thick, if necessary). Transfer the rounds to a baking sheet lined with
parchment paper and prick all over with a fork. Cover with another sheet of parchment paperand set another baking sheet on top. Bake the pastry for about 20 minutes, or until it is cookedand slightly browned. Remove pastry from oven and allow to cool. Increase oven temperature to400°.Melt butter in a large skillet. Add the onions and cook, stirring constantly over medium highheat for 5 minutes. Add the Chardonnay wine. Continue cooking over medium high heat foranother 5 minutes. Reduce heat to medium, stirring often until soft and golden, about 20minutes. Allow to cool. Season to taste with salt and pepper.In medium sauce pan of boiling water, blanch the mushrooms until just tender, about 2 minutes.
Drain, pat dry and slice ¼” thick.
 Drain off excess liquid from onions and spread a thin layer on pastry rounds. Arrangemushroom slices overlapping each other around the outside of the pastry round. Brush witholive oil and bake for 8 minutes.Take tartlets out of oven and place one brie square in the center of each and put back in oven for2 minutes. Remove from oven and sprinkle walnuts on top of brie square and serve.Serves approximately 20

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