Spanish Food Project

Catalan Spinach Salad               Photo @ top
Serves 4

2 bunches of spinach, chopped and blanched
2 Tbsp olive oil
1 garlic clove, sliced
1/3 cup raisins
1/3 cup pine nuts (I used slivered almonds)

Wash, chop, and blanch the spinach. Warm the oil and garlic in a pan until the garlic turns golden, then add the raisins and nuts, cooking until the raisins are plump. Place spinach in a bowl and top with the raisin/garlic/nut mixture.

http://curiositykilledthecook.blogspot.com/2006/05/andorra-catalan-spinach-salad-boiled.html

Andorran Soup (Cunillo)((Rabbit Stew))
Photo and Recipe: http://edibletravel.wordpress.com/2011/11/07/cunillo/

Cunillo ( rabbit stew)
1.5 kg rabbit
4 garlic cloves, finely chopped
2 onion, sliced
500 grams tomatoes chopped
1 bay leaf
1 sprig thyme
1 tsp dried oregano, crushed
250 ml white wine
120 ml water
oil

Wash the rabbit and rub with a little vinegar. Next joint and cut  the rabbit into serving pieces. In a casserole dish add olive oil and fry rabbit until nicely browned on all sides. Remove  the meat from the pan and set it aside. In the pan add the garlic, onion and tomato. Fry the vegetables for about 5 minutes then add the herbs. Next, add the wine and bring the pan to a boil. Reduce volume by half and add rabbit, season, add water and cover. Cook on low heat for 45 minutes until tender.

Trinxat (Bacon, Potatoes, and Cabbage)

TRINXAT

1 medium head of cabbage – roughly chopped
1 dozen small, yellow potatoes – peeled
3 Idaho potatoes – peeled and cut into 1 inch pieces
1 pound bacon
8 cloves of garlic, minced
2 tablespoons extra virgin olive oil
salt
pepper

Add water to a stockpot. Place the chopped cabbage in the stockpot, add some salt and simmer for about 15 minutes. Add the potatoes, cover and cook for another 15 minutes. Drain the water from the stockpot and set the potatoes and cabbage aside. Meanwhile, cook the bacon until it is crisp. Remove from the pan and place on paper towels. Saute the minced garlic in the bacon fat until golden. Cut the bacon into 1-inch pieces.

Place the cabbage, potatoes, garlic, and a tablespoon of olive oil in a large mixing bowl and mash, leaving some lumps. Pour in the bacon, add some salt to taste and stir. Grind some pepper over the top, add the final tablespoon of olive oil and serve.

Brac de Gitano (Apricot Cream Roll)

Cake:
4 eggs, separated
½ cup sugar
½ cup flour
a pinch of salt
1 oz butter

Pre-heat oven to 350*F. Whisk egg yolks until light. Mix in butter and sugar until smooth and creamy. Next, beat egg whites until stiff. Fold egg whites into egg yolk mixture. Combine flour and salt together and slowly fold into egg misture. Line a rectangular jelly roll pan with Pour batter into a buttered jelly roll pan and bake in 350*F oven for 25-30 minutes. Cool  slightly remove from pan and roll up in a sugar sprinkled cloth.

Filling:
1 cup whipping cream
4 Tbs apricot jam
3 Tbs powder sugar
3 Tbs powdered cocoa
½ cup chopped, toast almonds

Whip cream and powder sugar together to form soft peaks.Next fold in the jam until well combined. To assemble the dessert, unroll  the cake from cloth and spread the filling on top of the cake. Now reroll the cake slowly and cover with plastic wrap, refrigerrtate 1 hour. Once the cake has cooled, sprinkle the top of the cake with extra sugar, cocoa and almonds.