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Eight Stylish Ingredients Make Menus Sing |
| ARA Content |
Surprise! They're all from Spain
(ARA) - A recent recipe contest for chefs and culinary students sponsored by the Trade Commission of Spain yielded dozens of recipes featuring eight essential traditional Spanish ingredients in ways both conventional and novel.
The $2,500 prize winning recipe, Serrano-Wrapped Pork Tenderloin by Chef Rick Gresh of the Wyndham Hotel in Chicago, features seven of the eight ingredients in a tour-de-force of vibrant flavor and varied textures.
The number one producer of olive oil, olives, air-dried cured ham, sherry vinegar and saffron, as well as the provider of 50 percent of the paprika imported into the U.S., Spain is the premier source of choice ingredients for professional chefs and inspired home cooks alike.
Consumers can take a tip from the pros and add these ingredients to the pantry, instantly and easily enlivening the table. Many of these once-exotic treasures are now available at neighborhood grocers and specialty retailers such as Whole Foods as well as internet sites specializing in Spanish foods like www.tienda.com and www.spanishtable.com.
Cheeses from Spain
Spain produces over 100 different cheeses, a number surpassed by very few countries. In Spain, cheese is generally enjoyed on its own with a glass of sherry or with simple accompaniments such as marcona almonds, fresh fruit or membrillo (quince paste). In the U.S. cheeses from Spain are gaining popularity as ingredients in everything from sandwiches to ice cream. Visit www.cheesefromspain.com for suggested uses for the wide variety of cheeses, from sheep's milk to blue.
Olive Oils from Spain
Pressed from over 260 different cultivars, olive oil from Spain is prized by chefs and epicureans around the globe. Andalusia accounts for about 80 percent of Spain's olive oil production. Whether a particular oil has a subtle nutty flavor or bursts with fruity intensity, it will enhance a wide variety of dishes. Look for the brand names Antara, Gasull, L'Estornell and Pons, for delicately flavored, 100 percent arbequina varietals; Soler Romero for grassy and peppery 100 percent picual; and Caroliva, Columela, Molino de Leoncio Gómez, Nuñez de Prado and Zoe for bolder blends.
Olives
Ideal growing conditions have made Spain the world's leading producer and exporter of table olives. The small, green Manzanilla Fina olives and large, plump Gordal (or "Queen") variety, both from Andalusia, are most popular in the U.S., but the tiny, reddish-brown Arbequina olives from Catalonia are quickly gaining appreciation for their natural curing.
In Spain, olives are usually eaten whole or cracked, with aromatic flavors added to enhance their taste. Spaniards also stuff olives with complementary ingredients such as anchovies, piquillo pepper strips, almonds and capers. American chefs often use tart green olives and rich-tasting black ones as an ingredient in appetizers and entrées. Olives are most commonly added to pizzas and salads and can add zest to rice and pasta dishes.
Jamón Serrano
Genuine jamón serrano from Spain has no equal. Air-cured for at least 9 months and never smoked, jamon serrano is complex, nutty, slightly sweet and salty. In Spanish, the word "sierra" means "mountain". Thus, jamón serrano means "mountain ham" and does not necessarily come from one specific region. Differences or nuances exist in production depending on the zone and according to the producers.
Serve alone as an appetizer or wrapped around fruits such as melon or vegetables such as asparagus. It is also used to gently flavor sauces and rice dishes and is a delicious addition to salads. Jamon serrano is available boneless, bone-in and sliced paper-thin.
Saffron
It only takes a few strands of the world's most-prized spice to add a subtle fragrance and flavor to a dish. Usually added toward the end of cooking, saffron gives a distinctive taste and deep golden color to rice dishes such as paella, as well as sauces, soups and stews. It should be crushed in a mortar or between the fingers and allowed to stand in a little water or broth for several minutes before being added to hot dishes or to vinaigrettes, mayonnaise or aioli. Saffron also lends a distinctive flavor and color to desserts such as ice cream, flan and baked goods such as sweet breads and cookies.
Sherry Vinegar
Traditional process Spanish sherry vinegar is made only in the Jerez region in Andalusia in the south of Spain. The same Palomino Fino grapes used to produce the finest sherries go into the making of Spanish sherry vinegar.
Sherry vinegar complements many of the popular Mediterranean ingredients such as almonds, tomatoes, peppers and garlic. It can be blended with Spanish olive oil to make vinaigrette or incorporated into a sauce for grilled fish, chicken and steamed vegetables; stirred into gazpacho or hot, hearty soups.
Piquillo Peppers
Smoked, hand-peeled and packed in their own juice, brilliantly red piquillo peppers are prized the world over for their flavor and versatility. The subtly spicy piquillo combines well with seafood, fish and mushrooms. They are an intriguing addition to salads, a lively garnish for olives, or delicious straight out of the jar as a snack. They are available in glass jars or tins, either whole for stuffing or in pieces or strips.
Pimentón (smoked paprika)
Pimentón is an essential ingredient in Spanish cooking, adding a characteristic flavor and color to many dishes. Spanish red peppers are slowly smoked over smoldering oak before being ground into a fragrant powder. Pimentón comes in three heat levels: dulce (sweet), agridulce (medium) and picante (hot).
Pimentón was recently named by Knight-Ridder syndicated food writer Amy Culbertson as one of the "four ingredients likely to change the way Americans eat." Culbertson says, "This is everybody's pick for the hot ingredient of the year."
Most frequently used to lend a lively color and flavor to potato, rice and fish dishes, pimentón is also found in salad dressings and Spanish sauces such as romesco and as a garnish. It is sprinkled on meats, in egg or potato omelets, added to soups and stews, or in marinades for fish, poultry or meat. Culbertson suggests that pimentón also complements most Southwestern flavors.
To discover more award-winning recipes, visit http://www.tasteofspaincontest.com/ProFirstPrize.asp
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