De La Cocina Espanol

Casa Drake has fallen head over heels in love with the TV series and accompanying book Spain: A Culinary Road Trip hosted and written by Mario Batalli with help from pal Gwyneth Paltrow. Batalli had always been a veritable fount of food history and knowledge concerning the traditions of Latin Europe and this deeply researched yet personal voyage is recorded with trademark encyclopedic wisdom and witticisms. We'll keep trying recipes and presenting our adapted versions here on this site, but for now try to content yourself with the handful of dishes - all exquisite, simple, understated and sophisticated - below. . . from Mario's kitchen to Cafe Drake's kitchen to yours.

PISTO MANCHEGO

Recommended as a tapa by Mario Batalli, this veggie "relish" is great atop toasted bread slathered with additional olive oil. We love it alongside the namesake cheese of the Manchego region.

4 plum tomatoes / 2 small Japanese eggplants / 4 red bell peppers / olive oil / 2 red onions (do not peel) / kosher salt and black pepper

1. Rub the tomatoes, eggplants and peppers with about 2 T. of olive oil and then sprinkle well with salt and pepper. Place on a large baking sheet along with the onions. Roast all at 375 degrees for about 45 minutes.
2. Remove skins from tomatoes, scoop out flesh of eggplants and chop along with bell peppers (you will want to seed and de-vein these but no need to peel).
3. Now peel and roughly chop onions.
4. Add all veggies to blender and process to just a rough, relish-like consistency.
5. Stir in a good 1/4 cup of more olive oil and re-season with salt and peppers.
6. Serve on toasted bread, with cheese or nestled atop grilled fish or chicken.

MIGAS

Wow what an amazing contribution to the world of appetizers! Try serving in the skillet in which it cooked to accompany all apertifs. Of course it's best with a chilled, bone-dry sherry such as a Fino, Manzanilla or Amontillado. (For a fascinating primer on this Spanish fortified wines do spend a happy half-hour at the wonderful Sherry 101 site) Note: we found it imperative that you use the DRY chorizo here, not the fresh links.

6 cups coarse dry bread crumbs (make your own or buy the unseasoned variety from a reputable bakery) / 1/3 cup olive oil / 6 garlic cloves (do not peel) / about 1/2 lb. of Spanish chorizo (peeled and cut into small cubes) / 1/2 lb. of pancetta, also cut into a small dice / a large bunch of grapes

1. Sprinkle the bread crumbs with just enough water to moisten lightly and cover the bowl with a layer of damp paper towels. Set aside for two hours.
2. Brown garlic in olive oil for a couple of minutes until it is beginning to brown and become fragrant. Add chorizo and pancetta and cook about 10 minutes or until fat begins to render.
3. Add bread crumbs and stir well and cook until they become golden brown. Do not overcook.
4. Serve in a large communal bowl and let guests peel their own garlic, scoop migas onto their plates and enjoy all with chilled green grapes.

ASPARAGUS A LA PLANCHA

Two factors are important here: the use of a cast-iron skillet or grill pan and judicious employment of extremely high heat.

Heat a cast-iron skillet or grill pan until it is very hot. We mean hot! This will take a few minutes even over an intense flame.

Rub a pound of asparagus (tough ends snapped off) with some olive oil and add in a single layer to the pan. Cook - turning once - for about 4 minutes or until just tender. You may need to do this in several batches depending on the size of either your pan, asparagus or encroaching hunger - not to worry as this is a snack/appetizer delicious at room temperature.

When asparagus is cooked toss with good salt and sprinkle with a bit of lemon juice and serve.



SALMOREJO

Essentially a gazpacho without the peppers, cucumbers etc., this soup holds its own with a rich, thick texture and ham-and-egg garnish.

1 lb. of tomatoes, chopped and seeded / 2 chopped garlic cloves / about 2 t. sherry vinegar / 2 cups of stale bread cut into small cubes (remove the crusts) / kosher salt / 2 hard-boiled eggs (peeled and finely chopped or grated) / 1/4 lb. of prosciutto, minced

1. Place tomatoes, garlic, vinegar and olive oil in a blender and process to a puree.
2. In 2 batches add the bread and process till very smooth.
3. Add salt to taste and serve in white bowls topped with eggs and prosciutto.

FABADA

Our introduction to fabada, Chef Batalli's recipe - based upon the classic version beloved throughout Espana - has been only slightly adapted below to make it easier and more economical. One major difference is our substitution of canned navy beans for the traditional dried fava beans; if you use the fava beans in dried form just soak overnight and cook according to package instructions. Note this makes several entree-sized portions - serve with crusty bread and a salad and cheese.

3 cans of navy beans, drained / 2-3 T. olive oil / 1 t. smoked paprika / 3 cloves whole garlic / 1 smoked ham hock / 1/2 lb. slab bacon / about 1 lb. chorizo (dried variety) / 1 large onion, peeled and cut into quarters

1. In a large pot combine beans with enough water to almost cover. Add the olive oil, paprika, garlic, ham hock, bacon, chorizo and onion.
2. Simmer very, very gently for two hours adding water as needed to keep the beans and meats almost covered.
3. Remove meats and slice bacon and chorizo. Ladle beans and broth into wide bowls and add sliced meats to each dish.