Text 21272, 79 rader
Skriven 2007-10-12 12:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: oddities 272
====================
 ML> the Swedish shark is the ultimate spoiled food.
 JW> You may well be right; I am familiar with it by reputation only but
 JW> it has a fiercesome reputation.

I now recall it's called hakarl, and it's said to be
extraordinary in an ammoniac way. Which reminds me that
I once picked up a pack of candy called Salzige Heringe,
which is licorice flavored with ammonia. Carol and I
both professed to like it, but we didn't eat much.

 JW> BTW I was at the wine and liquor store yesterday. No Shao Sing.
 ML> We get it in Asian grocery stores, where it can be sold as it has
 ML> been denatured with salt.
 JW> Ah, I can get that at Kim's. And cheaply. I've never tried it as
 JW> I've heard bad things about those salted wines. I guess it wouldn't
 JW> hurt to try a bottle.
 
There's a difference between cooking wines a la Holland House
and this stuff, which actually imparts a flavor besides salt.

Tortilla espanola
cat: lunch, main
servings: 6

1 lb Spanish onions, julienne
2 lb Yukon Gold potatoes, sliced 1/8"
10 Tb olive oil
6 eggs
s, p
h - for the Romesco sauce
2 dried ancho chiles, crushed
1 red pepper, diced
4 shallots, sliced
12 cloves garlic
1 c tomato juice
1 lb ripe tomatoes, chopped
1 Tb paprika
1 ts saffron
1 Tb ground cumin
2 ts coriander seeds
3/4 c almonds
1/2 c red wine vinegar
2 lg thick slices country bread, crusts
- removed, cubed 1/2"
1 ts salt
1/2 ts ground pepper
3/4 c Spanish olive oil

Wilt onions in 6 Tb olive oil. Uncover and cook 30 min
or until onions begin to melt. Remove with slotted spoon
and let cool. In the same oil, saute the potatoes over
medium heat until golden. Remove with slotted spoon and
let cool. Beat the eggs and add onions and potatoes. Let
mixture rest 20 min.

Heat 4 Tb oil in a 10" nonstick skillet. Pour egg mixture
in and cook over medium heat, loosening the edges with a
spatula, for 12 min. When almost set, put a plate over
the top of the skillet. Invert the skillet and let the
tortilla fall onto the plate.

For the sauce: Oven at 350F. Combine the first 10
ingredients in a roasting pan and roast for 35 min or
until tomatoes start to brown. Roast almonds in a
separate pan for 10 min. Let almonds cool completely;
then grind with the roasted vegetables. Soak bread cubes
in vinegar; add along with salt and pepper to the
processor. Puree mixture; when smooth, drizzle in the
olive oil with the motor running.

To serve: Cut the tortilla into 6 wedges. Plate each
wedge, pass Romesco sauce. Serve with a side salad.

Guillermo Pernot, Global Traveler magazine 9-07


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