Skip to main content

Papas Bravas + Gazela Vinho Verde Rosé #WinePW


This week the Wine Pairing Weekend Bloggers are looking at Vinho Verde. Since it's summer and their price points are so attractive, I decided to do a nice exploration of a few bottles of Vinho Verde Rosé. The Gazela Vinho Verde Rosé was the second bottle I opened and poured. I will be sharing more about the wine and my tasting notes during the upcoming #WinePW event. For now, here's the recipe with which I paired it...

Papas Bravas

The salsa (sauce) is a recipe that my friend from Spain shared with me. Susana sent me her adaptations and, thankfully, she also translated it for me because I definitely wouldn't know what "1 cucharada de pimentón picante" meant. She typically fries her potatoes, but I decided to roast mine in the oven. 


Potatoes
  • 4 to 6 potatoes, scrubbed, sliced to 1/2" to 3/4" cubes
  • 1 teaspoon ground coriander
  • 2 cloves garlic, peeled and pressed
  • 2 Tablespoons olive oil
  • 1 teaspoons ground turmeric
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2 Tablespoons freshly squeezed lemon juice

Preheat oven to 400 degrees F. In a large mixing bowl, whisk together lemon juice, oil and spices. Add potato pieces and toss to coat. Spread as a single layer on a parchment paper or silicone mat-lined baking sheet.

Place try in the oven and bake for 20 to 25 minutes turning occasionally. Roast until the outside is crisped and browned and the inside tender.


Salsa

  • 1 cebolla picada (1 chopped onion)
  • 250 g de tomate natural tamizado (250 grams of diced tomatoes - I used a can of diced tomatoes)
  • Pimientos chiles 2, (si te gusta más picante 4) (2 chile peppers)
  • 7 dientes de ajos partidos en trozos grandes (7 cloves of garlic)
  • Aceite virgen extra 150 ml (150 ml extra virgin olive oil)
  • 1 cucharada de pimentón picante (1 Tablespoon paprika - I used 1 teaspoon smoked paprika and 2 teaspoons sweet paprika)
  • 60 ml de vinagre blanco (60 ml of white vinegar)
  • ½ cucharadita de orégano seco (1/2 teaspoon dried oregano)
  • Una pizca de comino (1/2 teaspoon cumin)
  • Una cucharadita de perejil picado (1 teaspoon parsley)
  • salt, to taste
  • hot sauce, if needed

Heat a splash of oil in a skillet and heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, approximately 8 minutes. Add the garlic, paprika, chile peppers and stir to combine. Cook until fragrant, approximately 1 minute. 

Add the tomatoes and their liquid, oregano, cumin, and parsley. Cook, stirring occasionally, until the sauce has thickened. Transfer the sauce to a blender.

Purée until smooth. You should remove the small cap from the blender lid and cover the space with a kitchen towel; this lets steam escape and prevents the blender lid from popping off. Add the vinegar, if using. Season to taste with additional salt, vinegar (if using), or hot sauce as desired.

Comments

  1. Yummy! I will making those for sure. We had them while in Spain last year.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa