recipe

Patatas Bravas Recipe

In the mood for tapas? Don’t forget this tasty comfort food side dish.

Move over, french fries. Patatas bravas is the new perfect side dish

Every now and then, Wally will ask if I’m planning on making tapas. Like the cashew curry chicken, this recipe transports us back to one of our most memorable destinations. I have a couple tried-and-true recipes for tapas, one of them being patatas bravas. There's something comforting and magical that happens when hot crispy golden potato wedges are topped with a smoky tomato sauce.

A tapas mainstay in Spain, patatas bravas, or “fierce potatoes,” are one of our favorites.

“There’s something comforting and magical that happens when hot crispy golden potato wedges are topped with a smoky tomato sauce.”

I recently started baking these in the oven and like the texture the potatoes get. It’s lower in fat than frying them, and there’s no oil splatter to clean up, which is a win in my book.

This recipe yields about four servings and makes a lot of sauce, which you can use on eggs the next morning. I use a 14.5-ounce can of Muir Glen Organic Fire Roasted Diced Tomatoes, as I like the texture and flavor.


Ingredients

For the patatas:

  • 2 pounds red-skin potatoes, quartered into bite-size pieces

  • 3 tablespoons olive oil

  • sea salt

  • garlic powder

For the sauce:

  • 1 tablespoon olive oil

  • pinch of sea salt

  • ½ yellow onion, diced

  • 3 cloves of garlic, minced

  • 1 teaspoon pimentón or smoked paprika

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon garlic powder

  • 1 14.5-ounce can fire-roasted diced tomatoes

 

Preparation

Preheat oven to 450 degrees.

Add water to a large pot and bring to a boil.

Add potatoes and cook for 5 minutes. Do not overcook.

Pour potatoes into a colander, rinse with cold water to stop cooking, and let dry.

Toss potatoes with 3 tablespoons olive oil, salt and garlic powder. Scatter on a sheet pan.

Bake for 25-30 minutes, until golden brown.  

While the potatoes are baking, prepare the sauce. Heat 1 tablespoon of olive oil over medium-low heat.

Once hot, add the onion and sauté for 6-8 minutes, stirring occasionally until onions are translucent.

Add the garlic and stir for 30 seconds, then add spice mixture of smoked paprika, cayenne and garlic powder. Cook for 2-3 minutes more and let cool.

Purée fire-roasted diced tomatoes, sautéed onion, garlic and spice mixture in a food processor until slightly coarse in texture. (If you prefer a smoother sauce, use a 6-ounce can of tomato paste.)

Remove potatoes from oven and sprinkle with a bit more salt to taste. Drizzle with tomato sauce.


Enjoy your tapa! –Duke

Top 10 Blog Posts of 2016

What subjects appealed most to our readers? Qatar, a love den in Delhi, jinns, wellness, tapas, guacamole, a Peruvian vampire, a Fès restaurant and Trump. Lots of Trump.

It must be love.

As we reviewed our best-performing posts of our inaugural year, we noticed that you share our same diverse interests. You appreciate our quirky sensibilities (like our post on a garden filled with amorous couples finding release in a repressed society).

But you’re interested in politics, too — from what it’s like to live in a Middle Eastern country to the global effects of our controversial new president.

You also appreciate good food, whether it’s a recipe you’re looking for or restaurant suggestions on your travels.

Finally, you’re interested in folklore, be it the jinns of Islam or a fat-sucking vampire you sure don’t want to run into along the Inca Trail.

1. THE BEST AND WORST PARTS OF LIVING IN QATAR

What’s it like living in a Muslim country that fasts for an entire month and limits the sale of booze? What do Qataris think of Americans? And how the heck do you pronounce Qatar?

2. THE BEST PLACE TO MAKE OUT IN PUBLIC IN DELHI

Not a typical tourist stop, the Garden of Five Senses is a whimsical sculpture park worth visiting. It’s also popular with local couples escaping societal judgment against PDA.

3. HOW TO PROTECT YOURSELF FROM JINNS AND BLACK MAGIC

Black magic in Islam is a serious concern — and the holy writings offer numerous ways to negate magic jinn.

4. TOP 6 WELLNESS TOURISM TRIPS

Yoga on the Mexican beach, hikes to Machu Picchu, Pilates in Morocco — the best health tourism adventures.

5. LA TRANCA: KICK OFF A DAY OF MALAGA TAPAS AT THIS LOCAL HANGOUT

Famous for its empanadas and other tapas treats, this neighborhood bar has many a story to tell.

6. WHAT THE WORLD THINKS OF A PRESIDENT TRUMP

Spoiler alert: From Europe to Asia to Latin America, the outlook isn’t very optimistic.

7. BEST GUACAMOLE RECIPE EVER

Es la verdad. Wally’s famous guacamole never fails to please. Just make sure you get a molcajete.

8. MORE TAKES ON WHAT THE WORLD THINKS ABOUT A TRUMP PRESIDENCY

Is there any country that’s pleased with the results of the 2016 U.S. presidential election? (Besides Russia, that is.)

9. THE PISHTACO OF PERU

Why one of the world’s creepiest vampire legends lingers to this day.

10. THE RUINED GARDEN: A FAIRY TALE FEZ RESTAURANT

A magical, secret spot with great Moroccan food, friendly servers, quirky décor and kitty companions.

Chocolate Mousse With Espresso and Ras el Hanout Recipe

This chocolate and espresso mousse just awaits its topping with ras el hanout

This standout Moroccan dessert comes straight from the chef of the Ruined Garden in Fès.

 

During our trip to Fès we dined at the Ruined Garden twice. On our first visit, we did not save room for dessert, but when we returned, we chose the Chocolate & Espresso Mousse with Ras el Hanout. We were not disappointed. The mousse was the perfect size, too: little pots of rich, velvety mousse deliciousness with an unexpected exotic finish.

Ras el hanout is a complex and distinctive North African spice mix. The name is Arabic for “head of the shop” or “top shelf” and consists of a combination of the best spices the merchant has to offer. Each shop has its own blend, the quantities of which vary according to the maker.

I wrote to chef Robert Johnstone, who shared the recipe with us — and gave us the kind permission to run it on our blog. He makes 17 at a time, and the day before he serves them, he puts them in the fridge to set for a few hours. I scaled the recipe down and converted from metric to U.S. measurements.

 

Chocolate & Espresso Mousse With Ras el Hanout


Special Equipment

8 (3-ounce) small espresso glasses or cups. Small is best, as the mousse is very rich.
Saucepan
Measuring cup for pouring the mousse into the glasses or cups

Yield: Makes 8 servings
Active Time: 30 minutes
Total Time: 3 hours to overnight



Ingredients

• 2 cups heavy cream
• 1½ to 2 teaspoons instant espresso powder
• pinch of salt
• 7 ounces 72% chocolate
• 3.5 ounces 52% chocolate
• 2 shots of strong espresso
• ras el hanout
 

Preparation

Heat the cream in a pan. Once it is just about to boil, turn off the heat and add all of the chocolate, espresso and instant espresso powder.

Cover the pan and leave for 5 minutes or until the chocolate has melted fully into the cream. Then mix slowly but thoroughly. Try not to whip, as if you do the mixture will have bubbles — not a major problem, but they may spoil the finish.

Once you think all is mixed, check by lifting the spoon out and looking at the texture on the back of the spoon. If you can see small grains of chocolate, the finished mousse will be grainy, so you should mix for a little longer, and the bits will disappear.

While still hot, carefully pour the mixture into the glasses (we took Robert's advice to sprinkle a tiny bit of salt into the bottom of each glass in advance). Fill as close to the top as you can.

Leave to cool a little, then put into the fridge overnight or for at least 3 hours.

Finish with a dusting of any spice mixture you fancy as long as there’s a little pepper or heat — though we recommend ras el hanout, of course. You’re ready to serve!

They keep for a week in the fridge.

Note: You can make with all 72% chocolate, though you may need to add a little sugar to the hot cream. –Duke

This Asian Recipe for Cashew Chicken Curry Will Make You Feel Like You’re at Angkor Wat

This cashew chicken curry is a delish dish — and you don't even have to go all the way to Cambodia to enjoy it

This cashew chicken curry is a delish dish — and you don't even have to go all the way to Cambodia to enjoy it

Cambodian food is one of our favorite cuisines, and this is our absolute favorite dish — a culinary reminder of a fabulous trip.


Souvenirs of our various trips fill our home. But some of our souvenirs come in the form of food that evokes a meal we experienced and enjoyed abroad.

A go-to recipe and one of Wally's favorites is this cashew curry chicken, which reminds us both of a meal we had at an outdoor restaurant after visiting a floating village in Cambodia. (In fact, Wally liked the dish so much, he ordered it twice on that trip.)

This is a recipe adapted from Charmaine Solomon's Complete Asian Cookbook. The ground cashews, combined with the yogurt, provide a rich, creamy texture. Wally couldn’t believe how close it tasted to the meal we had on our Angkor Wat adventure.

Theirs was served in a young coconut, though I dish it up in deep bowls with a bit a jasmine rice.

Wally never fails to say, “This is delicious, as always,” then teases me by muttering under his breath, “Though it would have been even more delicious if it was served in a young coconut.” The brat.

We find that this dish is even better if it has time to develop flavor overnight. So if you want to eat it the same night you cook it, just make sure you have enough for leftovers!

The ingredients for our cashew chicken curry. No young coconuts were harmed in the making of this recipe

The ingredients for our cashew chicken curry. No young coconuts were harmed in the making of this recipe



INGREDIENTS

  • ½ stick (¼ cup) unsalted butter
  • 2 medium onions (2 cups), finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 3 tablespoons curry powder (I prefer Vindaloo)
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • 3 pounds boneless chicken breast, cut into bite-sized pieces
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • ¼ cup chopped fresh cilantro (save some as garnish)
  • ¾ cup unsalted cashews
  • ¾ cup plain Greek yogurt

 

PREPARATION

Heat butter in a 5- to 6-quart heavy pot over moderate-low heat until any foam subsides.

Add the onions, sautéing for 8 minutes.

Add the garlic and ginger, stir, and cook for 2 minutes.

Add curry powder, salt, cumin and cayenne and cook, stirring for another 2 minutes.

Add chicken and cook, stirring to coat it with the spice mixture, for about 6 minutes.

Add tomatoes, including the juice, and cilantro and bring to a simmer.

Then cover, stirring occasionally, until chicken is cooked through, about 40 minutes.

 

Just before serving:

Pulse cashews in a food processor until very finely ground.

Add to curry, along with yogurt.

Simmer gently, uncovered, until sauce is thickened, about 5 minutes.

Top with cilantro.

Serve over jasmine rice (young coconut optional). –Duke

ALSO TRY: The Best Guacamole Recipe Ever

 

Best Guacamole Recipe Ever

Maybe this guacamole tastes so delicious because it's served in a pig-shaped molcajete

Maybe this guacamole tastes so delicious because it's served in a pig-shaped molcajete

Es la verdad. Wally’s famous guacamole never fails to please. Just make sure you get a molcajete.

 

One of the most essential ingredients for guacamole is a molcajete — the mortar and pestle made of volcanic basalt first used by Aztecs and Mayas thousands of years ago.

I went to a restaurant in Chicago and was served guacamole from a molcajete shaped like a pig. I decided then and there that I would one day possess one just like it.

“Yes, this recipe is a little spicy. Deal with it.”

So when I stayed with my family in La Cruz de Huanacaxtle, Mexico one Christmas, I made it my mission to find a pig-shaped molcajete. I explored the market in Bucerías, the neighboring town, looking in each and every stall.

As I neared the end of the market, I began to give up hope.

Then, in one of the stalls, I saw a grouping of molcajetes. Alas, none of them were pig-shaped. And really, how could I ever be content with a regular one, knowing that there were pig-shaped ones out there?

But then, sitting on the ground underneath one of the shelves, there it was. I bought it immediately, and lugged that heavy mofo back to the States.

Would I ever serve guacamole in anything else? Maybe when pigs fly.

 

This is all you need to make a crowd-pleasing guacamole

This is all you need to make a crowd-pleasing guacamole

Ingredients

  • 2 avocados

  • ½ cup fresh cilantro, chopped

  • ½ cup white onion, minced

  • 2 serrano chiles, minced

  • 1 lime, juiced

  • 1½ teaspoons salt

 

Preparation

Mix all the ingredients together in the molcajete. I leave half of an avocado to the end. That way you can have some chunks mixed in with the smooth texture.

You do know the trick to getting the pit out of an avocado, don’t you? Slice it open lengthwise, then thrust your knife into the pit in a chopping motion. Turn sideways and pull it out. It doubles as a party trick and makes you look pretty badass.

And yes, this recipe is a little spicy. But I can’t in good faith recommend cutting down on the spice level. Deal with it.

Every time I’ve made this for people, it has gone over extremely well. I’ve even won dip contests at work with this recipe.

Pair it with an all-natural margarita (though I'd try agave sweetener instead of maple syrup). 

Simple but ¡que rico! –Wally