A tapas party with the FLAVORS OF AL-ANDALUS Pictured are albóndigas, meatballs with almond-saffron sauce.
Click on the link above to watch “Tapas Party with the Flavors of al-Andalus.” It’s a short video showing a few of the recipes from my new cookbook, FLAVORS OF AL-ANDALUS, THE CULINARY LEGACY OF SPAIN (Hippocrene Books). The book will be officially released August 12.
These are tasty dishes from the traditional Spanish kitchen, some of them—like that gorgeous almond-saffron sauce with the meatballs—with a touch of the exotic. This is food that can trace its roots to al-Andalus, Moorish Spain.
The tapas party pictured in the video illustrates a really useful section of the book, Suggested Menus. These include recipes for a Tapas Party, for Brunch, a Summer Barbecue, several Family Dinners (including one vegetarian), Sunday Lunch, a Dinner Party, and both spring and fall/winter Holiday Meals. Ideas to help you enjoy the wide selection of foods with al-Andalus flavor at your own table.
Flavors of al-Andalus, The Culinary Legacy of Spain will be released this week (August 12). When you receive your copy (see below for where to order), if you would like to tell me what you think of the book or show me a photo of you cooking from Flavors of al-Andalus, leave me a comment on the blog or tag me on Facebook (@Janet Mendel) or on Instagram (@mykitcheninspain).
If you would like to feature Flavors of al-Andalus on your blog, Substack, Instagram page, or newspaper-magazine column, contact pgress@hippocrenebooks.com to receive a digital review copy.
Meatballs in Almond Sauce
Albóndigas en Salsa de Almendras
Here’s the recipe from Flavors of al-Andalus for those meatballs. Most of the recipes in the book have headnotes that tell a little about their background as well as cooking and serving suggestions
The meatballs served in Spanish tapas bars can trace their ancestry straight back to 13th century al-Andalus. Meatballs then were not so different from those of today. Cinnamon was added then, whereas today home cooks use freshly grated nutmeg. They were sauced with a tangy mixture that included vinegar—today we would use tomatoes. Almonds were ground up in the sauce or else sprinkled on top of the finished dish much like the current version.
Meatballs now are usually made with a combination of ground veal and pork but, as Muslims and Jews did not consume pork, this recipe instead calls for lamb, beef, chicken or a combination.
It’s customary to flour and brown the meatballs before finishing them in the sauce. But if you prefer, you can skip the flour and brown the meatballs in a hot (400ºF) oven or simply poach them in simmering water. If cooking for a crowd, the recipes for the sauce and meatballs can easily be doubled. They can be made in advance, stored separately in the refrigerator, then heated together before serving.
For those who do not combine meat and milk, use unsweetened almond milk or stock to soak the bread. Roll the meatballs as large or small as you like.
Makes about 30 (1 ¼ inch-) meatballs, serving 6
For the almond sauce:
3 tablespoons olive oil
1/3 cup blanched and skinned almonds
3 cloves garlic, peeled
1 slice bread, crusts removed
½ teaspoon saffron
¼ teaspoon freshly ground black pepper
Pinch ground cloves
½ cup white wine
1 ½ cups chicken stock
½ teaspoon salt
Heat the oil in a skillet over medium-high heat. Add the almonds, garlics, and bread and fry until golden about 1 minutes. Set aside a few of the almonds to garnish the finished dish. Skim out the rest of the almonds, garlics, and bread. Leave the oil in the skillet.
Crush the saffron in a mortar or small bowl. Add the pepper, cloves, and ¼ cup hot water. Let the saffron infuse for 10 minutes.
Place the fried almonds, garlic, and bread in a blender. Add the wine and spices in hot water. Blend the mixture to make a smooth paste. Pour the almond mixture into the oil in the skillet. Stir in the stock and salt. Simmer the sauce over medium-low heat, stirring, until it is smooth and thickened, about 10 minutes. Remove the pan from the heat and cover to keep warm.
For the meatballs:
2 slices stale bread or 1/3 cup fine dry bread crumbs
1/3 cup milk
1 large egg
1 tablespoon olive oil + more for frying
1 clove minced garlic
1/8 teaspoon grated nutmeg
1/8 teaspoon freshly ground black pepper
Pinch ground coriander
2 tablespoons finely chopped parsley + additional for garnish
1 teaspoon salt
1 ¼ pounds ground lamb, beef, and/or chicken
Flour for dredging
Place the bread in a bowl and add the milk. Allow to soak 5 minutes.
In a large bowl, beat the egg with the oil. Add the softened bread and mash it together with the egg. Add the garlic, nutmeg, pepper, coriander, parsley, and salt. Add the meat. Use a wooden paddle, fork, or hands to mix the meat with the bread and egg.
Spread a shallow pan with flour. Shape the meat into 1¼-inch balls. If the meat seems sticky, coat hands lightly with oil. Drop the meatballs as they are made into the flour. When all the balls are shaped, shake the pan to roll the meatballs in the flour, coating them on all sides.
Heat enough oil to cover the bottom of a skillet. Working in batches so as not to crowd the pan, add the meatballs and dry until they are browned on all sides, about 10 minutes, adding additional oil as needed. The meatballs do not need to thoroughly cook as they will finish cooking in the sauce. Remove them as they are browned.
Reheat the almond sauce and add the browned meatballs. Cook until they are hot and cooked through, about 10 minutes. Serve garnished with chopped parsley.
*** *** ***
FLAVORS OF AL-ANDALUS, The Culinary Legacy of Spain, published by Hippocrene Books, is available from your favorite bookseller. For more about what’s in the book, see Meatballs with Backstory. Read advance reviews at Advance Praise for Flavors of al-Andalus.
This cookbook explores the fascinating story of the deep and lasting influences that Islamic culture has left on modern Spanish cooking.
Author and Spanish cooking expert Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes and photographs for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. Dishes from this era include exotic spices such as saffron, the use of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live on in modern Spanish cooking and are what makes Spain’s cuisine distinctive from the rest of Europe. (Hippocrene Books)
***
Amazon: List Price: $39.95
Amazon.es €37.12
Amazon España ships September 25
No comments:
Post a Comment