Bechamel (White Sauce)

We love this sauce, although it isn't exactly diet material. You will need this sauce for many Spanish dishes including some of our favorites likes lasagna, cannoli, deviled eggs and stuffed scallops.

Preparation Time: 10 Min.
(for 4 1/4 cups - plenty for a tasty dish)

Ingredients:
4 1/4 cups of milk (the fattier, the tastier, but also the fattier)
1 1/3 cups flour
9 tblsp butter (or olive oil)
salt
pepper
nutmeg
garlic powder

Instructions:
1. Put butter in a saucepan over low heat until melted.
2. Add the flour and mix together.
3. Gradually add milk while constantly stirring/whisking until you achieve a lump-free, fine sauce.
4. Remove from heat and add salt, pepper, nutmeg and garlic powder to taste.

Preparation Tip: My husband and many others heat the milk first (be careful not to scorch it), but I just use cold milk as does my mother-in-law.

Variations: You can make it as thick as you want by adding more or less milk. When used for Croquettes for example, it must be thick and when used to cover dishes, it can be thinner. Minced onion can be added when melting the butter or you can add some cheese to the milk.

Background/History: There are four theories as to the origins of this sauce. The most-believed theory is the Italians version that it was created in the 14th century by Catherine de Medici's chefs. Others say it was Duke Philippe de Mornay who invented this sauce along with Mornay sauce, Lyonnaise sauce, Porto sauce and Chasseur sauce. And then there is the theory that a 17th century financier named Louis de Bechamel invented it while working as King Louis XIV's chief steward as a way to serve dried codfish. But there are no historical records to back this up. However, still others say it was actually Louis XIV's court chef Francois Pierre de la Varenne who created it and named it in honor of Louis de Bechamel. But it seems that he was just the first person to produce a written recipe. In any case, as most 17th century families could not afford refrigeration, they did not often use milk in their dishes. Thus this sauce was primarily enjoyed by the upper class and royalty.

In Spain, olive oil is often used instead of butter. It is healthier than butter.

Sofrito (Fried Onion, Garlic and Oil Base)

Anyone can make Spanish dishes if you know this recipe as sofrito is the first step in many, many Spanish dishes.

Preparation Time: 5 Min.
(for 1 dish - 10 1/2 oz.)

Ingredients:
4 Tblsp. Olive Oil
1 Cup Chopped Onion
1 Clove Garlic minced (although I usually use 2-3)
A pinch of salt (to taste)

Instructions:
1. Put the oil in a frying pan on medium-high heat.
2. Add the minced garlic and chopped onion as well as the salt.
3. Stir up and let sizzle until onion and garlic are slightly browned.

Variations: Depending on the dish and flavor you want, you can add either a couple of teaspoons of paprika or 9 ounces of tomato sauce.

Background/History: This cooking base in its different variations is used in other countries as well such as Trinidad and Tobago, Cuba, the Dominican Republic, Puerto Rico and Nigeria.

Croquettes (Croquetas)

We looooove themmmm! They make excellent appetizers.

Preparation Time: 30 Min. + Cooling Time

Ingredients:
3 1/2 oz. ham (cured ham is best)
1 onion
4 1/4 cups milk
5 1/4 oz. butter
5 1/4 oz. flour
4 eggs
Salt to taste
Pepper to taste
Garlic powder to taste
Nutmeg to taste
Breadcrumbs

Instructions:

1. Boil 2 of the eggs. Peel and set aside.
2. Finely dice the ham and onion.
3. Put butter in a saucepan over low heat until melted and add the onion and ham until slightly browned.
4. Add the flour and mix together.
5. Gradually add milk while constantly stirring/whisking until you achieve a lump-free fine mixture.
6. Remove from heat and add diced boiled eggs, salt, pepper, garlic powder and nutmeg to taste.
7. Cover mixture with saran wrap and allow to cool.
8. When the mixture is cool, make little balls or elongated balls.
9. Beat the other 2 eggs in a shallow, large bowl.
10. Put flour in another bowl and breadcrumbs in a third bowl.
11. Roll the mixture in the eggs, then in the flour and then in the breadcrumbs.
12. Fry in very oil (preferably olive oil).

Preparation Tip: My husband (and many others heat the milk first - be careful not to scorch it), but my mother-in-law just adds cold milk.

He also uses a frying pan for the breadcrumbs and after placing several croquette balls in them, moves the frying pan back and forth and as the balls roll around, they become evenly coated. Another of his tips is to form a long snake-like shape with a large portion of the mixture and cuts it into several 2 inch pieces in order to shape the croquettes faster.

Also, don't fry too many at once or they will cool the oil, break and make a mess. You can freeze what you don't fry for another time.

Variation: You can use unsalted cod fish, crab meat, diced shrimp, blood sausage, stew leftovers or shredded chicken instead of the ham or even leave out the boiled eggs if you wish.

Background/History: In Spain, they are often eaten as either the first course or second course, especially for supper along with a salad, for example. And they are some of the most common tapas served up in Spanish bars. They seem to have come about as a way to use leftover food.

Salsa Rosa (Pink Cocktail Sauce)

I love this sauce! Americans might say it is Thousand Island Dressing without the chunky stuff.

Preparation Time: 5 Min.(for 17 ounces)

Ingredients:

3 egg yolks
Juice from ½ an orange
2 3/4 oz. ketchup
2 teaspoons of brandy
A few drops of Tabasco sauce
Salt to taste
10 ½ oz. olive oil

Instructions:
1. Put all the ingredients in a bowl except the oil and mix.2. Gradually add the oil.

Serving Tip: Use this sauce to dip shrimp or for anything else you would use a cocktail sauce for really. Spaniards often use it over seafood, deviled eggs, fish, French fries and some people even use it on pasta.

Gazpacho

I used to hate this summer-time Spanish soup/drink until I found this recipe. Now, I can't get enough of it in hot weather. It works best in the Thermomix, but even if you don't have one, just use a blender.

Preparation Time: 5 Min.
(for 6 to 8 people)

Ingredients:
2 lbs. very ripe red tomatoes
1 clove of garlic (if you like garlic, add a couple more...I do)
5 oz. bread crumbs
1 1/2 oz. green pepper (one pepper)
1 1/4 oz. onion
2 oz. cucumber (partially peeled)
1 oz. vinagar (to taste)
salt to taste
1 1/2 oz. extra virgen olive oil (you can use regular olive oil, but it's not the same taste)
8 ice cubes

7 oz. water (to taste)
3 1/2 oz. ice cubes (to taste)


Instructions:
1. Put all ingredients in the blender except for the water and extra ice cubes and blend on medium speed (5 on Thermomix) for 30 seconds.
2. Then, blend at high speed (10 on Thermomix) for 3 minutes.
3. Add the water with the extra ice cubes and stir.


Serving Tip: I usually drink it in a cup, but you can serve it in a bowl with the same vegetables used in the recipe (diced) and bread pieces.

Variation: Use 4 ripe avocados instead of the tomatoes.

Background/History: It is difficult to give an exact date or timeframe as there really are no records, especially since it was considered a lower-class food. However, it was created in Andalusia where the summers are very hot and the people needed food that was cheap, easily prepared with local ingredients and rich in water and mineral salts so they wouldn't get dehydrated. It has now become one of Spain's most famous dishes.