The Global Kitchen

OK so I didn't make dramatic changes but after trying on multiple looks I decided simple is best. I also discovered I'm low on patience when things that are supposed to work fail. I did add one element I really wanted which was a tag cloud. Much cleaner than a list. I'll continue to tweak here and there.

On to the food. I've made this several times and it's great! Company always seems to be impressed too. I strongly suggest making the sauce ahead of time and leaving it on a low burner to warm. My littleneck clams weren't so little so I put fewer than 12 on the plate. Depending on your appetite for clams you could get away with less if they're large and you have a lot of sides.

The vegetables are amazing! I make these at least once a week in the summer. The crunch of the panko and the tang of the dressing makes this so much better than plain grilled vegetables.

Grill Roasted Clam Linguine Recipe

Spanish-Style Grilled Vegetables with Breadcrumb Picada Recipe

I made Spanish food again last night. These two recipes are from La Cocina de Mama: The Great Home Cooking of Spain by Penelope Casas

I always use bone in/skin on chicken. I think it has a lot more flavor than boneless skinless meat and you can always take the skin off after cooking. This recipe calls for a whole chicken cut up but I just used some thighs I had in the freezer.

It was a really easy meal to put together. It was also a lot milder than the Asian food I've been eating. I think I've grown too accustomed to spicy garlicky food.

I enjoyed these two recipes and would definitely make them again.




Pollo a la Uva Blanca con Cilantro (Chicken with White Wine, Grape Juice and Cilantro

From the Andalucia region of Spain

3lb Chicken, cut up
Kosher or sea salt
Fresh ground pepper
2 tbs olive oil
1 small onion, slivered
3/4 c dry white wine
1/4 c plus 2 tbs white grape juice
6 tbs minced cilantro

Heat oil in shallow pan. Sprinkle salt and pepper on chicken. Sautee chicken until golden all over. Add onion and sautee until wilted. Add wine, grape juice and 3 tbs of the cilantro. Bring to a boil. Reduce heat and cover. Simmer for 45 minutes. Remove the chicken from the pan and turn up the heat. Boil the sauce until reduced and slightly thickened. Serve sprinkled with remaining cilantro.

Arroz al Horno (Baked Rice)

2 tbs olive oil or butter
2 tbs minced onion
1 c Valencian or arborio rice
1 c chicken broth
1 c water
2 tbs minced parsley
1 1/1 tsp thyme or 1/4 tsp dried
few strands saffron crumbled
salt

Preheat oven 400. Sautee onion until softened. Add rice through saffron and bring to a boil. Reduce heat and salt to taste. Cover and place in oven for 15 minutes. Let stand 5-10 minutes before serving.

Last night I perused La Cocina De Mama: The Great Home Cooking of Spain by Penelope Casas and the photo of Bartolome's Malaga-Style White Gazpacho (Ajo Blanco Malagueno de Bartolome Rodrigo Lucena) caught my eye.

I love cold soups in the summer.

I had accidently bought raw almonds at Trader Joe's instead of my usual roasted which turned out to be a good thing as I have everything I need to make this recipe.

This morning I blanched the almonds(cover with boiling water for exactly one minute, drain and plunge in ice water and squeeze to peel) threw everything in the processor as directed and put it in the refrigerator.

According to the book this is a gazpacho typical of Malaga and the sweet green grapes are essential to counterpoint the tang of the garlic and vinegar. The shrimp are not typical but add flair.

The end result was phenomenal. The grapes and shrimp beautifully complimented the soup.

I added a bit more vinegar before serving.

This would be a great "company" soup course.

Bartolome's Malaga-Style White Gazpacho (Ajo Blanco Malagueno de Bartolome Rodrigo Lucena

One six inch piece cut of firm textured French bread crust removed
1/2 lb(about 1 1/2 cups) blanched almonds
2 cloves garlic coarsely chopped
2 tbs sherry vinegar
1 tsp kosher salt or sea salt
1 cup mild extra virgin olive oil, preferably Andulasian hojiblanca
4 cups ice water
16-24 skinned seedless green grapes or 16 small balls of green melon or apple
12 small cooked shrimp(optional)

Soak bread in water and squeeze dry. Place in food processor, add the almonds and garlic and blend till very smooth. Add vinegar and salt and with motor running add the oil in a thin stream until incorporated. Gradually pour in water.

Transfer to covered bowl and chill overnight of for several hours. Before serving taste and adjust salt and vinegar as needed. Garnish with 3-4 grapes and 3 shrimp if using.