2 Tbsp. clarified butter
2 shallots, finely minced
1 cup Martini & Rossi sweet vermouth
1½ cup fish stock
4 salmon filets (6 oz. each)
salt & white pepper to taste
2 Tbsp. chopped parsley
2 Tbsp. butter (optional)
In a non-reactive sauté pan, just big enough to accommodate all four filets, bring the clarified butter to a boil and cook the shallots slightly. Deglaze the pan with the sweet vermouth, add the stock and bring to a boil.
Season the salmon filets, add them to the pan and return to the boil. Reduce heat to a low simmer, cover and cook until the salmon is just done (about 5 minutes). Transfer the salmon filets to a serving platter, loosely cover with foil paper and keep warm.
To finish the sauce add the parsley and reduce the poaching liquid over high heat to desired consistency. Adjust the seasoning. For a velvety smooth sauce, whisk in 2 Tbsp. of butter, pour over the salmon and serve at once.
Note: the cooked salmon will hold for a while, as will the unfinished sauce. However, once the sauce is reduced it must be served at once.
¼ cup olive oil
3 lb. boneless lamb, cut into 2-inch chunks
1 large onion, chopped
1 whole head of garlic, separated but not peeled
1 bay leaf
1 tsp. Spanish paprika
½ cup vinegar*
freshly ground black pepper
Heat the oil in a deep casserole. Add the meat and brown well on all sides. Add the onion and sauté until softened. Stir in the remaining ingredients. Cover and cook over a low flame (or a slow oven, about 275o) for 2 hours, or until the meat is tender. Add some water during cooking if necessary. Remove bay leaf before service.
*Note: The type of vinegar you use will give important character to this dish. Red wine vinegar is traditional, but sherry, champagne or balsamic vinegar should be considered as worthy alternatives
2 – 3 Tbsp. olive oil or chicken fat
12 chicken legs and/or thighs
3 large onions, peeled and chopped
a few saffron threads (optional)
1 bay leaf
1cup beer (your choice)
Preheat oven to 350o.
Heat olive oil in a heavy sauté pan over medium-high heat. Season the meat liberally with salt and pepper, and brown on all sides in the oil. Remove chicken from the pan and set aside. Pour off excess fat.
In the same pan, start the onions, bay leaf and saffron on medium heat. When the onions are soft and starting to color, transfer them with the chicken pieces to a casserole. The vessel should accommodate the chicken pieces snugly, but in one layer. Add the beer, which should cover the chicken about halfway.
Finish, uncovered, in the oven until tender, about 45 minutes.
1 medium cucumber, peeled, seeded and chopped
1 green bell peppers, seeded and cut into chunks
8 Roma tomatoes, cut into chunks
3 cloves of garlic, peeled
4 thick slices of stale baguette-type bread, soaked in water and wrung out
1 cup olive oil
¼ cup vinegar
3 tsp. salt
5 cups water
Put half of the cucumber, peppers, tomatoes and garlic into food processor. Process until completely chopped.
Remove to a bowl. Process second half of vegetables.
Put bread and oil in the food processor and combine with the vinegar, salt and water. Add to vegetables in the bowl. Blend to combine until smooth.
¾ cup almonds, blanched
6 garlic cloves, peeled and chopped
¾ cup olive oil
½ cup sherry vinegar*
2 tsp. salt
¾ baguette (about 10 oz.), crust removed, soaked in milk (or water) and wrung out
4 cups water
40 peeled green grapes
bread cubes fried in olive oil
Grind almonds, garlic, oil, vinegar and salt in the food processor for 15 minutes. Add bread and water. Blend to combine. Adjust seasoning, and add more water if the soup is too thick. Chill.
Serve in chilled bowls garnished with fried croutons and peeled grapes.
*Note: the vinegar you use is critical to the flavor – and color! – of this dish. For variations, try using a moscatel vinegar or a white balsamic.