Tapas

In Spain, a passion for food is part of everyday life. With a rich history driven by the influence of colonial invaders, avid exploration of the new world during the 16^th century, its shared borders with France and the exchange of goods with its Mediterranean neighbors, Spain has developed a captivating and uniquely diverse cuisine.

What I like about the Spanish way of eating is the tapas. Tapas are a variety of small bites served at bars throughout Spain. They can range from a simple bowl of olives or almonds, to elegant dishes of Serrano-wrapped shrimp or Proscuitto-wrapped figs. When it comes to tapas, there are very few rules. In fact, the whole spirit of tapas revolves around two concepts: flexibility and conviviality.

The tapas concept has taken hold in the States. Many restaurants are offering small plates. It is a perfect way to try new flavors and to sample a variety of foods, rather than filling up on one dish. We were recently in New Orleans and ate at a new bar called Bouligny, created by John Harris, who also has the restaurant Lilette which we like a lot. Small plates were served at Bouligny and we got to sample 5 small plates which made for a delightful evening.

It is a great way to entertain at home. It is like a long cocktail hour without having to serve the whole sit down meal. I think it is a great way to entertain in the summer. Everyone does not eat as much because of the heat, and you can get together some easy plates to please everyone.

Here are some easy tapas to serve to your guests. I’ve included some hot and some cold dishes, so you can pick and choose what pleases you.

Paprika-Spiced Almonds

1 cup whole blanched almonds

¼ teaspoon olive oil

¼ teaspoon coarse salt

¼ teaspoon paprika or smoked paprika

Preheat the oven to 375°F. Spread the almonds in single layer in shallow baking pan. Bake 8-10 minutes or until almonds are lightly browned. Transfer to bowl. Cool 5-10 minutes.

Toss almonds with oil until completely coated. Sprinkle with salt and paprika; toss again.

Tip: For the best flavor, serve these almonds the day they are made.

Citrus-Marinated Olives

1 cup (about 8 ounces) large green olives, drained

1 cup kalamata olives, rinsed and drained (these are the Greek olives and can be found in all stores)

1/3 cup extra-virgin olive oil

¼ cup orange juice

3 tablespoons sherry vinegar or red wine vinegar

2 tablespoons lemon juice

1 tablespoon grated orange peel

1 tablespoon grated lemon peel

½ teaspoon ground cumin

¼ teaspoon red pepper flakes

Combine all ingredients in medium bowl. Cover and let stand overnight at room temperature; refrigerate up to two weeks.

Makes 2 cups

Spanish Tortilla

Tortillas are “flat cakes” in Spain.  In reality, Spanish tortillas are omelets filled with flavorful ingredients.

1 teaspoon olive oil

1 cup thinly sliced peeled potatoes

1 small zucchini, thinly sliced

¼ cup chopped onion

1 clove garlic, minced

1 cup shredded cooked chicken

8 eggs

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes

1 plum tomato, seeded and diced (optional)

Salsa (optional)

Heat oil in 10-inch nonstick skillet over medium-high heat.  Add potatoes, zucchini, onion, and garlic; cook and stir about 5 minutes, turning frequently, until potato is tender.  Stir in chicken; cook 1 minute.

Meanwhile, whisk eggs, salt, pepper and red pepper flakes in large bowl. Carefully pour egg mixture into skillet.  Reduce heat to low.  Cover and cook 12 to 15 minutes or until egg mixture is set in center.

Lossen edges of tortilla and slide onto large serving place. Let stand 5 minutes before cutting into wedges of 1-inch cubes. Serve warm or at room temperature. Garnish with diced tomato and serve with salsa, if desired

Serves 10-12.

Two Tomato-Kalamata Crostini

8 sun-dried tomatoes (not packed in oil)

5 ounces grape tomatoes, finely chopped

4 ounces baguette bread, cut into 20 (1/4 –inch thick) slices

12 kalamata olives, pitted and finely chopped

2 teaspoon cider vinegar

1 ½ teaspoons dried basil (Use some fresh if you have it)

1 teaspoon extra-virgin olive oil

1/8 teaspoon salt

1 garlic clove, halved crosswise

Preheat oven to 375°F. Place sun-dried tomatoes in small bowl. Cover with boiling water. Let stand 10 minutes. Drain, chop tomatoes.

Place baguette slices on large baking sheet. Bake 10 minutes or until golden brown around edges. Remove from oven; cool.

Meanwhile, combine sun-dried tomatoes, grape tomatoes, olives, vinegar, basil, oil and salt in medium bowl, mix well. Cover with plastic wrap and refrigerate.

Rub bread with garlic. Top each bread slice with 1 tablespoon tomato mixture.

Makes 10 servings.