A happy home is a place of hospitality and an abundant table promotes a wonderful sense of deep satisfaction and joy. Spanish cooking tends to be savory, and exalts everyday ingredients into something special. I hope you like this recipe:
Marinated Olives
½ tsp. coriander seeds
½ tsp. fennel seeds
1 tsp. chopped fresh rosemary
2 tsp. chopped fresh parsley
2 garlic cloves, minced
1 Tb. sherry vinegar
2 Tb. extra virgin olive oil
2/3 cup each, black and green olives
Crush coriander and fennel seeds. Mix with rest of ingredients. Pour mixture over olives. Cover and chill in refrigerator up to 1 week.
Makes 1-1/2 cups
Make the following recipe and you have two tapas ready for guests.
Salted almonds
1/8 tsp. cayenne (or to taste)
2 Tb. sea salt
2 Tb. butter
4 Tb. olive oil
1-1/4 cups blanched almonds
Melt butter and oil in a small fry pan. Add almonds and fry gently, stirring, for about 5 minutes, until almonds are golden all over. Add them to the mixture of cayenne and sea salt. Toss till coated. Let them cool, then store in a jar for up to 1 weeks
Makes 1-1/4 cu
Photos by Robert Carpenter (my husband, who is also the web designer and I can’t stop him from inserting photos of me eating). Above: at a tapas bar enjoying Gambas ajillo (shrimp broiled in garlic and olive oil}. Below: Churros and Chocolate (Spanish hot chocolate is really thick). Anyone want those recipes?