Cosmopolitan Club Spanish Dinner:
April 20, 1997
Recipes
Ingredients:
- 1 C almonds (sliced or slivers)
- 1 C heavy cream
- 6 T olive oil
- 1 C onions
- 4 C chicken stock
- salt and pepper
Toast the almonds at 350 degrees for 7 minutes.
Blend the almonds as fine as possible.
Heat the cream over a low burner and add almonds.
Steep for 1 hour.
Saute the onions in the olive oil in a soup pan.
Add the chicken broth to the onions and bring to a boil.
Remove onions and puree with the cream and almonds.
Strain the mixture and puree what stays in the strainer again
until all of the mixture will go through.
Mix with the chicken broth and serve.
Ingredients:
- 4 large potatoes
- 4 large eggs
- olive oil
- garlic
- salt and pepper
Peel and slice potatoes very thin.
Cook potatoes in oil until soft, do not fry, boil them in the
oil. (Oil should almost be a couple inches deep in the pan).
Drain the cooked potatoes and mix with the eggs.
Add salt and pepper and chopped garlic.
Add potato mixture to non-stick skillet.
Cook until solid half-way through, poke with fork to allow the
air to escape from underneath.
After making sure that the tortilla is not stuck to the skillet,
place a plate larger than the skillet over the top of the
tortilla and turn over the skillet. Slide the tortilla off of the
plate and into the skillet, so that the uncooked side is
down.
Cook until solid all the way through.
Slide out of skillet onto a serving platter.
Best served room temperature with chilled gazpacho and fried fish
on hot summer evenings.
Ingredients:
- Tomato juice (large can)
- cucumber
- onion
- green pepper
- olive oil
- bread (day old)
- vinegar
- salt and pepper
Blend all ingredients together. Proportions should be to your
taste. Bread should serve to thicken the consistency. If there
are home grown (real) tomatoes, use them, but be sure to peel and
seed them before blending.
Ingredients:
- gorgonzola cheese
- heavy cream
- olive oil
- vinegar
Blend together. Should be thick. Proportions will depend on taste
preference.
Serve over beef or veal.
Ingredients:
- 1 large onion - chopped
- 3 cloves garlic - chopped
- 1 large eggplant - washed and diced
- 2 zucchini - diced
- 2 green peppers - seeded and chopped
- 4 large ripe tomatoes - peeled and chopped (use canned if
fresh are no good)
- 1/4 C olive oil
- seasoning to taste
- 1 egg - lightly beaten
Put the oil into a large saucepan and saute the onions, peppers
and garlic until soft.
Add the tomatoes, eggplant, and zucchini and seasoning. Stir
well.
Cover and cook for a further 30-40 minutes.
Lower the heat and slowly add the beaten egg, stirring
continuously.
Remove from heat.
Cover and allow to stand for a few minutes.
Serves 6.
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