apas tonight! By Britta Florman, Jayplay writer
Turn your typical Friday night get-together into a lively gathering of good food and friends
Juicy, garlicky shrimp, a slice of creamy potato pie, nutty manchego cheese with sweet quince paste on toast. Next time you have your friends over, ditch the chips and salsa and make some simple tapas to please their palates. Tapas are small dishes of food usually served in a tapas bar to accompany alcoholic drinks (and to keep patrons drinking). Originating in 19th century Spain, tapas are central to Spanish social culture. Tina Bell of Flavors Catering in Lawrence says she learned the origin of tapas while traveling in Madrid. Bell says that originally establishments would have pieces of toasted bread behind the bar for people to put over their beers to keep the flies out. Then bartenders started providing toppings for the toast. Eventually this custom became a theme for tapas bars across Spain.
Bell suggests starting with this basic tapas combination: Top 1-inch slices of a toasted baguette with an 1/8-inch layer of fruity quince paste and a 1/4-inch slice of manchego, a nutty, traditional Spanish cheese. For extra flavor, add a thin slice of dry-cured Serrano ham or substitute a similar meat like proscuito. These ingredients are available at Au Marche, 931 Massachusetts St. and WheatFields Bakery, 904 Vermont St.
Also try brushing olive oil on the toasted bread and topping with sautéed mushrooms, marinated artichokes or sun-dried tomatoes.
This Spanish-style tortilla is typical to the tapas bar.
10-ounce red-skinned potatoes, cut into
1/3-inch pieces
8 eggs
4 teaspoons minced fresh parsley
1 teaspoon salt
2 teaspoons minced fresh oregano
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
(Hint: pick up an extra packet at a pizza shop)
1/8 teaspoon pepper
1 tablespoon olive oil
Preheat oven to 350°F.Cook potatoes in large saucepan of boiling salted water until tender for about 6 minutes. Drain and cool.
1 red onion, chopped
Thoroughly whisk eggs and spices in a large bowl. Mix in potatoes. Heat oil in large ovenproof nonstick skillet over high heat. Add onion and sauté until golden, about five minutes. Reduce heat to medium.
Add egg mixture; cook three minutes, occasionally stirring egg from sides of skillet. Place skillet in oven and bake eggs until set in center and no longer wet on top, about 20 minutes.
Remove tortilla from oven. Immediately place skillet on cold wet kitchen towel to prevent further cooking. Let the mixture stand for two minutes. Run a spatula around edge of skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto platter. Serve warm or at room temperature. Cut into wedges. Serves four to six.
Source: www.epicurious.com, Bon Appetit, April 1997
Garlic shrimp will add sophistication to your spread.
1/4 cup olive oil
3 garlic cloves, thinly sliced
6 garlic cloves, thinly sliced
1/2 teaspoon crushed chilies or to taste
24 medium shrimp, peeled if desired
2 tablespoons chopped fresh parsley or
cilantro
a pinch of salt
Heat the oil in a skillet over medium heat. Add garlic and chilies and cook, stirring until garlic is golden brown. Add shrimp and cook until opaque, about three to four minutes. Sprinkle with parsley or cilantro and salt and serve.
Source: www.gourmetfoodplaza.com
Make these simple tap recipes for your drinking buddies, err guests, and provide (or suggest they bring) a bottle of Spanish red wine, *Ramon Bilbao Rioja*, $10.99, or a six of Tecate,$ 5.32. Available at Jensen Retail Liquor, 620 W. Ninth St.
Photos by Britta Florman
Dishes of tapas await partygoers. This tapas spread includes baguettes with slices of manchego cheese and roasted tomatoes, karamata and blue cheese-stuffed olives, potato tortillas and garlic shrimp.
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Jayplay 02.24.05