Spain’s Market Masterpiece by George Semler
Pan con Tomate (Toast with Tomato)
The name translates as bread with tomato, and that's basically all it is. But what a combination! Pan con tomate originated in northern Spain, in the region of Catalonia. There, it's known as pa amb tomàquet, and it's usually eaten at lunch or dinner, as a light side dish. But down south in Andalusia, where I discovered it while working as an English teacher in the city of Cadiz, it's more often eaten in the morning, and it's a hearty and luscious food. When I make pan con tomate Andalusian style, I use the largest holes on a box grater to get at the juicy meat of a beefsteak tomato, discarding most of its skin as I go. I rub pieces of toasted baguette with a clove of garlic and drizzle them with olive oil, and I spoon the sweet grated tomato onto the bread and sprinkle sea salt over the top. Then I sit down with my cup of café con leche and enjoy. I can't think of a better way to start the day. —Tamar Romero Marino, San Sebastián, Spain. This recipe first appeared in SAVEUR Issue 126.
Photo Credit: André Baranowski
Ingredients
- 1 6" piece of baguette,
- halved lengthwise
- 1 clove garlic
- 2 tbsp. extra-virgin olive oil
- 1 very ripe large tomato
- Coarse sea salt, to taste
Directions
- Heat oven to 500˚. Put bread on a baking sheet and toast until golden brown, about 8 minutes. Rub garlic over cut surface of bread and drizzle with oil.
- Put a box grater into a large bowl and grate tomato over largest holes, discarding skin. Spoon grated tomato onto toast and sprinkle with sea salt.
Patatas Bravas (Fried Potatoes with Chile Sauce and Allioli)
One of Spain’s most popular tapas, patatas bravas is a dish of fried potatoes with spicy sauce. The key to this recipe is to poach the potatoes before you fry them in oil. This recipe first appeared in SAVEUR Issue 132.
Photo Credit: Todd Coleman
Ingredients
- 1⁄2 cup crushed tomatoes
- 9 tbsp. extra-virgin olive oil,
- plus more for frying
- 1 1⁄2 tsp. red wine
- 1 tsp. hot smoked paprika
- 1⁄4 tsp. sugar
- 1 serrano chile, minced
- Kosher salt, to taste
- 1 egg yolk
- 1 clove garlic, minced
- 1 tsp. fresh lemon juice
- 1 tsp. milk
- 4 russet potatoes, peeled
Directions
- Make the brava sauce: Purée tomatoes, 1 tbsp. oil, wine, paprika, sugar, and chile in a blender. Season with salt, transfer to a bowl, and set aside.
- Make the allioli: Vigorously whisk egg yolk and garlic. While whisking, add 1 tbsp. oil in a thin stream until mixture thickens. Continue whisking, adding 7 tbsp. oil in a thin stream. Add lemon juice and milk, and season with salt; chill.
- Pour oil into a 5-qt. pot to a depth of 1 1⁄2"; heat over medium heat until a deep-fry thermometer reads 220°. Meanwhile, halve potatoes crosswise. Using a small knife, shape each potato half into a 1 3⁄4" x 1" football shape. Transfer potatoes to oil and cook, turning occasionally, until tender and pale golden, 15–20 minutes. Using a slotted spoon, transfer potatoes to paper towels; chill. Remove pot from heat; reserve.
- Heat the reserved oil over medium-high heat until a deep-fry thermometer reads 350°. Add potatoes; cook until golden brown, 3–5 minutes. Transfer to paper towels; season with salt. Serve potatoes with the reserved brava sauce and allioli.
Razor Clams with Chilies and Garlic (Navajas al Aijillo)
Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinoxto, a tapas counter in La Boqueria, Barcelona’s covered market. This article was first published in SAVEUR Issue 130.
Pairing Note: Cava (a sparkling wine), like the bright Juvé y Camps Reserva de la Familia 2005 ($15), is a natural partner for this dish.
Photo Credit: Todd Coleman
Ingredients
- 5 tbsp. extra-virgin olive oil
- 4 cloves garlic, minced
- 3–4 dried chiles de árbol, crumbled
- 1 1⁄2 lbs. razor clams, rinsed thoroughly
- 1⁄4 cup white wine
- 1 1⁄2 cups loosely packed flat-leaf parsley leaves, minced
- Kosher salt, to taste
Directions
- Heat oil, garlic, and chiles in a 12" skillet over medium heat. Cook, swirling pan occasionally, until garlic is pale golden brown, about 6 minutes. Increase heat to high, add razor clams and wine, and cook, covered, until clams are just cooked through, about 3 minutes. Add parsley and season with salt; toss razor clams to coat with sauce.
- Transfer clams to a serving platter and drizzle with remaining sauce.
The Road to Paradise
Tartare de Filet de Boeuf
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
Photo Credit: Landon Nordeman
Ingredients
- 14 oz. trimmed center-cut beef tenderloin
- 1 1/2 tbsp. Dijon mustard
- 2 egg yolks
- 1/4 cup canola oil
- 6 tbsp. salt-packed capers, rinsed, drained, and minced
- 2 tbsp. minced, pitted green Niçoise olives
- 2 tbsp. minced parsley
- 1 1/2 tsp. Worcestershire sauce
- 1/4 tsp. hot sauce, such as Tabasco
- 4 cornichons, minced
- 1 small yellow onion, minced
- Kosher salt and freshly ground black pepper, to taste
- French fries, for serving
- Mixed salad greens, for serving
Directions
- Place beef in the freezer to firm, about 30 minutes; this will make it easier to chop finely. Meanwhile, whisk mustard and egg yolks in a large bowl; while whisking constantly, slowly pour in oil to create a mayonnaise. Add capers, olives, parsley, Worcestershire, hot sauce, cornichons, and onion, and season with salt and pepper; refrigerate flavorings until ready to use.
- Remove beef from freezer and cut into 1⁄4” cubes. Transfer beef to bowl of flavorings and stir to combine. Keep beef mixture chilled until ready to serve.
- To serve, divide beef mixture into 4 equal portions, and shape each into an oval disk on a serving plate. Serve immediately with fries and mixed greens, if you like.
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