Tortilla Espanola

When I went to Barcelona in November, I had the most unbelievable breakfast, it was called Tortilla Espanola "Spanish Omlette" It is potatoes, and eggs what is better about that… Ohhhh yeah there is also onion and garlic in it to!
Here is the mouthwatering recipe:

Tortilla Espanola
Serves 5

1/2 cup of olive oil
2 large baking potatoes, peeled and thinly sliced
1 red onion, thinly sliced
5 garlic cloves, finely chopped
Salt and pepper
5 large eggs
1/2 cup of fresh parsley, finely chopped
1 tablespoon of fresh thyme leaves

Preheat the oven to 400 degrees.
Heat the olive oil in an oven proof 8 inch skillet over medium heat.
Add the potatoes, onions, and garlic, stir well.
Press into an even layer with a spatula, reduce the heat the medium low and cover. Cook for 10 minutes.
Stir the potato mixture, season with salt and pepper, and press into an even layer again. Cook for another 10 minutes.
Transfer to a colander, and let it drain, reserving the oil.
Wipe the pan clean with the paper towels.

In a medium bowl, whisk the eggs, parsley, and thyme. Season with salt and pepper. Stir in the potato mixture. Heat two tablespoons of the reserved oil, and put the mixture into the pan, and put into an even layer. Cook uncovered for two minutes.

Transfer the skillet to the oven, and bake until the eggs are set,, about 5-10 minutes.
When done invert it onto a platter, and cut, serve with extra parsley.
ENJOY!
Serve with the tortilla espanola with the bread and tomato sauce with manchego.

YUMMY

Bread with Tomato Sauce and Manchego

It is so easy, but sometimes the easiest things in life are the best. In Spain, they never ever put butter on their bread, that logic is different in Paris of course, but I tried experimenting with the Spain version. Here is the recipe:

Bread with Tomato Sauce and Manchego
Serves 3

3 pieces of a very good bread, pan bagnat
2 large tomatoes
Oregano, salt, pepper, Basil, 4 cloves of garlic, olive oil
1/2 pound of manchego

In a small saucepan, heat the olive oil over medium high heat.
Add the tomatoes, garlic, and all of the herbs, until they reach their maximum flavor.
Bring it to a boil, and simmer it for 20-30 minutes, stirring occasionally.

Toast the bread on a grill (optional)

Put the tomato sauce on the bread, and put the manchego on the bread, close the bread and enjoy!
Its the simple things in life.

JULIA CHILD BURGER!!!!!

I LOVE BURGERS, I LOVE THEM SO MUCH THAT I AM GOING TO WRITE IN CAPS LOCK!!!! I ALSO LOVE JULIA CHILD, SHE IS ONE OF MY INSPIRATIONS… SO I MADE HER FAVORITE BURGER. Now I warn you there is no such thing as a kosher burger, so I didn't even want to put up with that crud, so I made a real meaty un-kosher burger.

Here is the recipe:

Julia Child Burger
Serves 3

3 large brioche buns
1 shallot, minced
2 tablespoons of heavy cream
Plenty of salt and pepper
1 pound of ground beef
6 bacon strips, cooked until super crispy
Butter, for the bun, and cooking the burger
Mayo, for the bun
Lettuce, Tomatoes, Red Onion, Ketchup, DIJON Mustard, for the burger
6 slices of cheddar or swiss cheese
Pickles, on the side

Mix the ground beef, shallot, heavy cream, salt and pepper in a bowl.
Preheat a pan over medium heat, melt 1 tablespoon of butter.
Use your hands to mold the burgers, thin but flat.
Put them in the pan, get them a nice crispy crust without pressing on them.
YOU WANT THEM TO BE JUICY!!!

Top everything with all of the fix-ins!!

Enjoy!!!!!!!!

I recommend serving this with: French fries, you can also top the burger with non spicy salsa

I am not bragging or anything, but it was the best burger that I have ever had in my life.

Trifle Mexican Layer Dip

Over the weekend my family and I had a fundraiser called Musclepalooza. I made a mexican layer dip that was gone in 10 minutes. Here are the different layers…

Spanish Rice

Refried Beans

Black Beans with Roasted Red Peppers and Cumin

Cheese

Guacamole

Pico de Gallo

Red Salsa 

Green Salsa

Grated Red Cabbage

Tomatoes

Cilantro

Jalapeños

Goat Cheese Balls…

AND SO MUCH MORE THAT I FORGET!

This is a great food item that will impress everybody

It is even vegetarian!!!!!!

Roasted Potatoes and Mushrooms with Taleggio

My dads favorite cheese is taleggio, and I love taleggio to! Here is a great recipe, that my dad loves, and approves! Here is the recipe:

Roasted Potatoes and Mushrooms with Taleggio
Serves 5

8 ounces of assorted mushrooms
3 tablespoons of olive oil
Salt and pepper
1/4 cup of loosely packed sage leaves, coarsely chopped
4 garlic cloves, halved lengthwise
2 pounds of small fingerling potatoes, stubbed and sliced 1/4 inch thick
6 ounces of taleggio cheese, rind removed, thinly sliced

Preheat the oven to 400 degrees. Toss the mushrooms with 1 1/4 tablespoons of olive oil, season with salt and pepper. Toss with sage and garlic. Spread on a rimmed baking sheet, and roast until mushrooms are golden brown and tender, about 15 minutes. Remove from the oven.

Toss the potatoes with the remaining olive oil and salt and pepper. Put the potatoes on a baking sheet, and put them in the oven. Cook until brown and crisp, 35-40 minutes.

Heat the broiler. Toss the mushrooms and potatoes together, and put into a baking dish. Top with taleggio, and broil until the cheese melts and is golden brown. Serve and enjoy!

Serve with a salad

Salmon Roasted with Butter

I don't love salmon, but my parents do and I made this for them. Here is the recipe

Salmon Roasted with Butter

Serves 3

4 tablespoons of unsalted butter

3 (1/2 pound) salmon fillets

Salt, pepper

Thyme sprigs

3 tablespoons of dijon mustard

1 lemon, squeezed, keep the juice

Chives, minced

Preheat the oven to 475 degrees. Melt the butter in a medium roasting pan, until the foam subsides. 

Place the salmon in the butter, flesh side down, and put the pan in the oven. Roast for about 5 minutes, then turn and roast for another 3-6 minutes longer, until the salmon is done. Sprinkle with salt and pepper, and top with chives and thyme.

In the hot pan with the salmon juices, whisk in the dijon mustard and lemon, and pour on top of the salmon. Top with chives or parsley. Enjoy the wonderful dish!

Lentil Soup

I love soup when I am sick or when it is cold out, it makes your heart feel warm and toasty! Here is a great recipe that tastes like it came out of a restaurant. Here is the recipe:

Lentil Soup
Serves 4

1 cup of lentils, washed and picked over
1 bay leaf
Few pinches of fresh thyme
1 carrot, peeled and cut into small cubes
1 celery stalk, cut into small cubes
6 cups of chicken stock or water, or beef stock, or vegetable stock
2 tablespoons of olive oil
1 onion, chopped
1 teaspoon of minced garlic
Salt and pepper

Place the lentils, bay leaf, thyme, carrot, and celery in a medium pot with 6 cups of stock. Bring to a boil, then turn the heat to low and cook, stirring occasionally.

Meanwhile, place the olive oil in a small skillet and turn the heat to medium low. Add the onion and cook, stirring, until it softens. Add the garlic and stir. Cook for 1 minute more.

When the lentils are tender, they usually take about 30 minutes. Fish out the bay leaf and the thyme sprigs, and pour the onion mixture into the soup.

Add more stock if needed, the soup should still be thick, but yet quite soupy. Season with salt and pepper and serve with toasted bread.