"The key to Spanish cooking is the verve with which it is prepared and enjoyed," states author Penelope Casas in the introduction to One Pot Spanish. Casas has long been in the forefront of bringing authentic Spanish cooking to a wide audience, gathering kudos from chefs such as Charlie Trotter and Jacques Pepin. Without compromise, she has introduced millions to the savor and taste of Spain's regional cooking. In this work she offers recipes for meals that simmer in one pot with the earthy flavors of Spain.
Casas has traveled widely through all the regions of Spain, visiting small towns, haunting family-style restaurants, gathering recipes from friends and acquaintances as well as from centuries-old cookbooks uncovered on her travels. The recipes, so much a part of her, are written with Casas' ease and clarity. Even for those not yet familiar with Spanish cuisine, there are no mysterious techniques or steps in the recipes, and the few ingredients particular to Spain are easily gotten without compromising the pocketbook. Casas tells us that "the Spanish consider eating a national pastime and a social occasion - never to be rushed. And Spanish food is comfort food beyond compare, made with the highest quality and freshest ingredients."
The book is divided into eight cook-friendly chapters: Salads, Soups, Rice and Pasta, Fish and Seafood, Poultry and Game, Meat, Vegetables and Legumes and finally for the sweet tooth, Desserts. Within these chapters are some heavenly foods, most not requiring extreme effort from the cook. You will find recipes that use familiar ingredients with an added Spanish touch that will provide variety to your own table. There are recipes such as Andalusian-Style Red Pepper, Tomato and Tuna salad that will banish an ordinary tuna salad from the table without requiring you become a slave to the kitchen. There are hot soups and cold soups, a classic Red Gazpacho along with a Malaga-Style White Gazpacho or a warming Potato and Mushroom Soup Lentil Soup Madrid-Style.
Casas opens the possibilities for paella with recipes for Egg-Crusted Pork, Chicken, and Sausage Paella, or a Mixed Vegetable Paella, or the classic Paella a la Valenciana. Fish and seafood recipes range from Baked Fresh Tuna in Sherry Sauce, to Whole Fish Baked in Salt or Grilled Fish with Anchovy-Caper Sauce. There are recipes for Chicken in Garlic Sauce, Chicken with Tomatoes and Piquillo Peppers, Chicken and Sparerib Stew. For hearty meats, you will find recipes such as Steak with Spanish Blue Cheese Sauce, Spanish-Style Hash Casserole with a touch of brandy and nutmeg, a Pork Tenderloin in Pomegranate Syrup or a Lamb Stew with New Potatoes.
Vegetables are cooked to be as savory as possible and you will find recipes such as Sauteed Swiss Chard with Bread Bits and Cumin, Moorish-Style Battered Eggplant showing the Arab influence prevalent in Andalusia. Sherry is a main cooking ingredient in Spain, as is saffron. There is a recipe for Sherry-Infused Baked Sliced Potatoes, another for Sauteed Saffron-Scented Potatoes. Beans are familiar and there are recipes for Sauteed White Beans with garlic and a touch of saffron and anchovy or Beans with Clams. or a Basque Red Bean Stew.
For the sweet finale, Casas gives recipes such as Rice Pudding Asturian Style, Catalan Cream, Spiced Stewed Apples in Puff Pastry, a classic Caramel Custard and a Vanilla Ice Cream with Hot Banana Sauce
One Pot Spanish is a book that will rarely rest on a shelf. The recipes are enticing and the cook will cook authentic food easily without using questionable manufactured products.
©
