Cookbook Review of the Month - March 2007
This month's selection is The Authentic Taste of Spain Tapas Cookbook. I purchased the book initially because I was intrigues by the cover which features a great little appetizer comprised of spinach, tomatoes, and pine nuts. Every page is filled with beautiful photos and fabulous recipes. They are easy to make, most contain only a few ingredients, and they will make your next dinner party the talk of the town. This is a fabulous addition to your cookbook collection.
This book is published by Barnes and Noble, and I believe it is only available from them.
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If a trip to Spain is not within your budget, or you don't have the time to go on vacation, just purchase this book, make a few of the recipes and before you know it, you'll think you were sitting in a cafe in Madrid, people watching, enjoying a glass of wine, and being with friends. All the great Tapas that are available in Spain can be within your reach in a few minutes. Every page makes you want to try the recipes written on them. They look so good, you can practically smell the foods if you try hard enough. While tapas are usually found as muchies, there are great recipes for vegetables that you enhance any meal that you cook. Why not have a Spanish themes tapas party, get out your passports, get some posters from Iberia Airlines, and have a ball! You won't be disappointed. |
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Sample Recipe from the book:
Every recipe in the book looks like one you want to try, they all look delicious. I decided to go with a vegetable dish that could easily double as both an appetizer or a aide dish at mealtime.
Mixed Beans
Ingredients:
- 6 ounces /175 grams shelled, fresh or frozen fava beans
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4 ounces/115 grams fresh or frozen green beans
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4 ounces /115 grams snow peas, trimmed
- 1 shallot, finely chopped
- 6 fresh mint sprigs
- 4 tablespoons Spanish olive oil
- 1 tablespoon sherry vinegar
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1 garlic clove, finely chopped
- salt and pepper
Bring a large pan of lightly salted water to a boil. Add the fava beans and reduce the heat, then cover and simmer for 7 minutes. Remove the beans with a slotted spoon, then purge into cold water and drain. Remove and discard tghe outer skins.
Meanwhile, return the pan of salted water to a boil. Add the green beans and return to a boil. Drain and refresh under cold running water. Drain well.
Mix the fava beans, green beans and snow peas and shallots together in a bowl. Strip the leaves from the mint springs, then reserve half and add the remainder to the bean mixture. Finely chop the reserved mint.
Whisk the olive oil, vinegar, garlic and chopped mint together in a separate bowl and season to taste with salt and pepper. Pour the dressing over the bean mixture and toss lightly to coat. Cover with plastic wrap and let chill until required.
Serves 4-6 as part of a tapas meal
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