El Farol: Tapas and Spanish Cuisine
Author: James Campbell Caruso
At the El Farol restaurant in Santa Fe, New Mexico, a collection of delectable ingredients-smoked paprika, saffron, spicy chipotle chiles and piquillo peppers, capers and caperberries, and a variety of Spanish cheeses-gather for a celebration of Spanish flavor. Best known for their creative tapas menu, El Farol revolutionized dining in Santa Fe and New Mexico with such tapas as Pollo Curry, a simple cold chicken salad that is too good to ever remove from the menu; and Gambas al Ajillo, sauteed garlic shrimp with lime and madiera. Executive Chef James Campbell Caruso presents award-winning traditional and contemporary Spanish cuisine in a colorful medley of recipes from his menu, including soups and stews, hot and cold tapas, 14 main courses, desserts, and an exclusive section on wine. Featuring over 120 recipes, El Farol: Traditional and Contemporary Spanish Tapas and Cuisine blends the rich and diverse cultural traditions of New Mexico with bold and interesting flavors. This unique collection presents Mediterranean and Spanish cooking influenced by a variety of lively Latin American dishes.
The tapas menu is "ever-changing, bold, and energetic," according to the Dallas Morning News. The New York Times calls El Farol's food "bold and eclectic." The chef's Lobster-Chorizo Canneloni was voted "Best Appetizer" in the 2000 Taste of Santa Fe.
James Campbell Caruso lives in Santa Fe, where he is the Executive Chef at El Farol, a chef and instructor at the Santa Fe School of Cooking, and the author of many articles on cooking and restaurant culture.
Table of Contents:
Contents
El Farol Basics
Sofrito
Basic Aioli
Lemon Caper Aioli
Aioli de Higos
Aioli de Garbanzos
Green Onion Butter
Cabrales Butter
El Farol Preserved Lemons
Preserved Lemon Butter Sauce
Green Olive Vinaigrette
Saffron Vinaigrette
Chipotle-Mustard Vinaigrette
Vinagre de Jerez
Mojo Verde
Picked Red Onions
Compota de Manzanas y Vino
Moroccan Carrot Sauce
Espresso-Chipotle Sauce
Harissa Sauce
Aji Amarillo Salsa
Port-Fig Syrup
Toasted Cumin Tomato Sauce
Pernod Saffron Cream Sauce
Mediterranean Salsa
Romesco Sauce
Paprika Oil
Curry Oil
Migas
Salsa Verde with Fennel Seed
El Farol Pincho Spice Mix
Fish Stock
Chicken Stock
Jamon Stock
Sopas y Caldos
Soups and Stews
Caldo Pescado
Marmitako
Oyster-Potato Soup
Posole Clam Chowder
Oxtail Soup
Fabada
Gazpacho
Sopa de Guisantes
Sopa de Almendras
Tapas Frias
Cold Tapas
Sandia con Jamon
Mejillones al Vinagreta
Mojama
Jicama with Lime and Catarina Chile
Betabeles
Goat Cheese Dressing
Ceviche
Bay Scallop Ceviche
Salmon Ceviche with Sweet Corn Vinaigrette
Marinated Peruvian Purple Potatoes
Pollo Curri
Preserved Lemon Goat Cheese Spread
Queso Fresco
Ensalada de Uvas con Queso
Couscous
Orange-Fennel-Olive Salad
Moroccan Eggplant
Shrimp Escabeche with Black Olives and Mint
Sangrita Oyster Shooters
Tortilla Espanola
Marinated Olives
Tapas Calientes
Hot Tapas
Espinaca con Pasas
Gambas al Ajillo
Bonito
Portabellas en Jerez
Pasta Pinon Verde
Argentine Beef Empanadas
Baked Oyster and Pancetta Empanadas
Portabella-Cabrales Empanadas
Chorizo-Potato Empanadas
Gambas al Alcaparra
HigosRellenos
Puerco Asado
Pulpo Asado
Queso Frito
Sardinas al la Plancha
Croquetas de Salmone
Croquetas de Bacaloa
Pinchos de Venado
Pez Espada
Almejas con Mazanilla
El Farol Fried Calamari
Albondigas
Setas
Pollo Harissa
Pimientos de Padron
Achiote Citrus-Steamed Chicken in Banana Leaf
Aguacate
Alcachofas
Hojas de Uva
Mejillones con Jamon
Pepita Flatbread
Rosemary-Yogurt Flatbread
Main Courses
Paella Mixta
Paella de Puerco y Espinaca
Paella de Gambas y Morcilla
Pepita-Crusted Salmon with Toasted Cumin Tomato Sauce
Trout Wrapped in Jamon Serrano
Zarzuela de Mariscos
Puerco con Manzanas y Cabrales
Cordero Harissa
Roasted Duck with Moroccan Carrot Sauce
Beef Tenderloin with Cabrales Butter
Rabo de Toro
Cod with Clams and Chorizo
Carne Milanesa with Aioli
Grilled Lobster with Chipotle-Mustard Vinaigrette
Postres
Desserts
Datiles
Lemon-Rosemary Flan
Lavender Goat's Milk Flan
Chocolate al Vapor
El Farol Goat Cheese Tart
Pastelitos de Dulce de Membrillo
Orange Polenta Almond Cake
Raspado de Sangria
Torrijas
Sweet Coconut Rice Pudding
Pedro Jimenez Caramel Sauce
Torta de Chocolate
Milagro Sugar Cookies
Royal Icing
Vinos
Wines
Sangria Tinta de El Farol
Sangria Blanca de El Farol
Nectar de los Dioses
Melon Mezcalito
Carajillo
Siesta El Farol
About Spanish Wines
Pantry Items
Index
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American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy, and America
Author: Gale Gand
Award-winning chefs Rick Tramonto and Gale Gand translate the French brasserie into a style that is uniquely American. Sharing 180 tempting recipes first found in their acclaimed Chicago restaurant, Brasserie T, the authors’ recipes make a delicious transition from restaurant to home, allowing everyone to enjoy the pleasures of brasserie-style eating. Reflecting the classic dishes of France, Italy, and America, these recipes range from perfect starters such as Caramelized Onion Tart, to wonderful main dishes like Chicago Choucroute, to superb desserts such as Espresso Tuiles and Double-Chocolate Mousse Mud Pie.
"Tramonto and Gand put together meals of imaginative diversity."
–Food & Wine
Rosemary Black
"...a fine book to check out."— New York Daily News
Food & Wine
Tramonto and Gand put together meals of imaginative diversity.
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