Got in a good KBs workout while John was at the club and Nathan walked Sigmund. Soon Nathan and I are off for a lunch of Chinese, followed by X-Men III. John, I guess he'll chill out here at the hacienda, working or reading. We'll gather back here this evening for a dinner of garlic soup, crusty bread, and a roasted onion salad. If anyone wants meat, there
are always fabulous ground lamb kebabs from last night... Actually, sliced onto crusty bread would be delicious with soup. I'll post all the recipes later this evening. Hope you're having a nice Sunday!Here comes the sun! A somewhat chilly, cloudy day has turned into a truly glorious evening - cool and sunny. NICE! Garlic soup is complete - and wonderful, I predict Nathan and John will love it. Onions for the salad are roasting as I type this. Soon I'll crisp up thin slices of baguette to float in the soup, and we'll eat...as soon as John and Nathan return from a quick game of frisbee golf, inspired by the appearance of said
sun. Perhaps I'll have a bit more time until dinner than I had planned - time enough to take a glass of wine, and my book, out on the deck. Easy to wait with that pairing, ahhh...And oh, hearty congratulations are in order for my stepmom's hilarious and gorgeous niece, Farley Taylor, and her now-husband Stuart Lansing. They were married yesterday at the HF Bar Ranch in Saddlestring, Wyoming (home of many happy memories for lots of members of our family, including me; it's a magical spot). I haven't received the official word yet, however I'm quite sure that a riotous party capped the evening. Those Taylors
know how to throw a party, yes indeed they do. And how to attend one too! Stacey and Cooper were there - I heard from Bowen that Coop was a traveling superstar, sleeping on the flight to Billings and drive down to the HF. If I find a way to snag a pic of the new Mrs. Lansing, I will surely do it, I know without seeing her that she was a stunning bride.
posted by Stephanie @ 11:34 AM
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Castilian Garlic Soup
Adapted from Tapas, A Taste of Spain in America
Serves 4
3 Tbsp. extra-virgin olive oil
6 garlic cloves, peeled and sliced thin
2 Tbsp. white wine
½ Tbsp. pimenton (Spanish sweet paprika; I used Hungarian sweet paprika and it was delicious)
3 oz. rustic baguette, crust removed, torn into a few pieces
1 quart (32 oz.) chicken stock or broth
salt to taste
1 Tbsp. chopped flat-leaf parsley
2 Tbsp. olive oil
8 thin slices of same baguette
Heat the olive oil in a medium saucepan over a medium-low flame. Add the garlic and sauté until just turning golden on the edges, about 5 minutes. Add the wine and cook until the alcohol evaporates, about 1 minute. Then add the paprika and sauté for 1 minute.
Add the bread and pour in the chicken stock. Stir together and bring to a boil. Reduce heat to low and simmer for 10 minutes.
With a slotted spoon, remove solids (garlic and bread) from the broth and put into a blender. Cover and blend until smooth and stir back into the hot broth. Season to taste with salt. Keep warm.
Preheat oven to 400 degrees. Drizzle 2 Tbsp. olive oil on a baking sheet. Press baguette slices into the oil, flip, and press second side into the oil. Season with a light sprinkle of salt and bake for 5 minutes. Turn slices and bake for another 5 minutes or until golden on both sides.
Ladle soup into bowls, top with a couple of slices of baguette, sprinkle with parsley, and serve.
Roasted Sweet Onion Salad with Cabrales Cheese
Adapated from Tapas, A Taste of Spain in America
Serves 4
2 Tbsp. extra-virgin olive oil
1 Tbsp. red-wine vinegar
grind of black pepper
pinch of salt
2 Tbsp. extra-virgin olive oil
2 Vidalia or Walla-walla onions, unpeeled, each cut into four ½-inch slices
4 c. chopped greens (arugula, spinach, romaine, chicory, basil)
2 oz. Cabreles cheese (Spanish blue or other blue cheese, such as Gorgonzola or Stilton)
salt and freshly ground black pepper
Heat the oven to 375 degrees. Prepare the dressing: whisk together 2 Tbsp. olive oil, vinegar, pinch of salt, and black pepper, and set aside.
In a small roasting dish, use your hands to rub 2 Tbsp. olive oil all over the onions. Place the dish in the oven and roast for 1 hour; the onions should be soft and browned. Remove the pan from the oven, allow the onions to cool, and then remove the outer skin.
Put the greens in a medium bowl Top with onion slices (separated into rings), cheese, and dressing – toss gently. Season with salt and pepper to taste, toss again. Serve.
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