The New Spanish

The New Spanish: Bites, Feasts, and Drinks by Jonah Miller and Nate Adler presents the cuisine of Spain with an exuberance that takes into consideration the way we eat and cook today. Packed with brilliant illustrations and quirky photography, this book is a full throttled ride to Spain that delivers everything but typical tapas fare. It is the authors' hope that Spanish food will be embraced by cooks for weekly menu planning and no longer relegated to themed dinners. 

 

Miller and Adler know their stuff (they've traveled extensively in Spain), but here they're mixing up the old country rules. Recipes include a seafood salad made with Clamato®, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and Coca-Cola® (they say "trust us, it's delicious"), and even a blueprint for making your own vermouth from scratch. Normally heavy dishes, like duck with sherry and olive sauce, is given a makeover to be fresher and more intensely flavorful as a result. Seasonal produce plays a huge factor in these recipes as well.
 
The book is served up as a meal is, chapters start with Pintxos (super-simple skewered bites) and Conservas (canned and pickled foods are the unlikely jewels of Spanish cooking) then move on through Eggs, Vegetables, Rice & Grains, Meat & Poultry, Fish, and Dessert. The traditional flavors and celebratory vibe of Spanish-style eating is combined with modern techniques and a tongue-in-cheek attitude, The New Spanish makes for the perfect introduction to the cooking of Spain. Here the recipes are approachable, tips are shared throughout (such as frying cherry tomatoes for a minute to make peeling easier), ingredients are easily obtainable and the book is just pure fun and inspiration.

Special thanks to the publishers for sharing the following recipe with our members today and for providing copies of this title in our giveaway below.


Asparagus with almonds and Roncal (Espárragos con almendras y queso)
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As you'll find with most recipes in this chapter (with the exception of salad-like preparations), our approach to vegetables is typically not to combine them, but rather let them all play a starring role, with techniques, seasonings, and flourishes that highlight or complement their flavors and textures. You can certainly roast or grill the asparagus here, but because the almonds, Roncal, and mustard are all assertive flavors, we usually opt for the milder results from blanching the asparagus. - Jonah Miller and Nate Adler

Serves 4 as a part of a larger meal

  • 1 pound asparagus
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons aged sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 ounces Roncal or Manchego cheese, grated
  • 2 tablespoons Marcona almonds, chopped

Trim the woody ends of the asparagus stalks by gripping them, one at a time, with one hand at the very bottom of the stalk and one in the middle. Bend until the end snaps off, letting it break where it will naturally. It's usually about one-fourth of the way up the stalk. If the asparagus are very thick, you can peel off the outer skins with a vegetable peeler to tenderize them.

Fill a pot large enough to hold the asparagus either vertically or horizontally three-fourths full of water and bring to a simmer over high heat. Salt the water heavily; it should taste of the sea.

Next, add the asparagus to the seasoned, simmering water and, depending on the thickness of the stalks, simmer for 1 to 3 minutes. The best way to tell if they are done is to taste-test one; they should still have some snap to them and remain bright green. Drain the asparagus. Pat the stalks dry and transfer to a platter large enough to spread the asparagus in a single layer.

In a bowl, whisk together the olive oil, vinegar, lemon juice, and mustard. Don't worry about slowly adding the oil, as there's no need to emulsify this vinaigrette. Season with salt and pepper.

To finish, spoon the vinaigrette over the plated asparagus and top with the almonds and grated cheese. Serve immediately.

The publisher is offering four copies of this book to EYB Members in the US/UK - two winners in each region. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on August 15th, 2018.

32 Comments

  • Tanner14  on  7/5/2018 at 6:24 PM

    Would love to try Seafood salad with tomato-clam vinaigrette

  • sarahawker  on  7/5/2018 at 6:39 PM

    Fried potatoes with bravas sauce and aïoli (Patatas bravioli)

  • lauriesk  on  7/5/2018 at 8:45 PM

    I would try the Chicken fricassee.

  • TippyCanoe  on  7/6/2018 at 2:23 AM

    Manchego and quince paste toasts (Manchego con membrillo) . I have always wanted to make my own membrillo!

  • Ishtar  on  7/6/2018 at 6:03 AM

    Honey and fresh cheese

  • dbielick  on  7/6/2018 at 6:07 AM

    Russian salad with tuna

  • vickster  on  7/6/2018 at 6:41 AM

    Catalan fish stew

  • Siegal  on  7/6/2018 at 8:28 AM

    I want to make tuna confit

  • ravensfan  on  7/6/2018 at 8:32 AM

    Spanish potato omelet (Tortilla Española)

  • sgump  on  7/6/2018 at 10:46 AM

    The corn flan sounds fascinating: look at those ingredients!

  • jmay42066  on  7/6/2018 at 11:08 AM

    Chicken fricassee (Pollo en pepitoria)

  • lean1  on  7/6/2018 at 11:49 AM

    Tomato and Bread soup with Jamon

  • lgroom  on  7/6/2018 at 1:18 PM

    Spanish potato omelet.

  • debgonewest  on  7/6/2018 at 2:34 PM

    Spanish potato omelet (Tortilla Española)

  • Nkrieda78  on  7/6/2018 at 10:00 PM

    I would make the potato and chorizo omelette!

  • mpdeb98  on  7/7/2018 at 8:27 AM

    Mini goat cheesecakes with Concord grapes

  • MiMi60  on  7/7/2018 at 7:46 PM

    I would like to try the Churros with chocolate sauce.. because chocolate is an international word!!

  • tennyogirl  on  7/7/2018 at 8:26 PM

    Peppers stuffed with goat cheese and catalan greens

  • lapsapchung  on  7/8/2018 at 4:08 AM

    I got hooked on Croquetas during a recent trip to Spain so I'd try Duck croquettes (Croquetas de pato)

  • debbiehb  on  7/8/2018 at 9:48 AM

    Angel hair with chorizo and clams (Fideos con chorizo y almejas)

  • mcconnell106  on  7/8/2018 at 5:14 PM

    duck w/sherry olive sauce

  • parnassus  on  7/9/2018 at 8:28 PM

    duck croquettes

  • Shana.  on  7/10/2018 at 12:54 PM

    Russian salad with tuna

  • Shelley.b  on  7/10/2018 at 6:16 PM

    Patastas bravas

  • linded  on  7/11/2018 at 10:48 AM

    Tortillas espaniolas. Yum!

  • kmn4  on  7/11/2018 at 12:33 PM

    Peppers stuffed with goat cheese and Catalan greens (Piquillos rellenos)

  • monasli  on  7/11/2018 at 1:47 PM

    Piquillos rellenos

  • sus1ecooks  on  7/13/2018 at 8:27 PM

    Scallops with corn, tomatoes, and pepper sauce (Vieiras al la zurrukatuna)

  • RSW  on  7/15/2018 at 11:04 AM

    Chickpea croquettes with olive aïoli

  • Karen.2018  on  7/16/2018 at 8:26 AM

    I'd try this: Butternut squash omelet with fried sage (Tortilla de calabaza)

  • kitchen_chick  on  7/16/2018 at 10:04 AM

    Tuna, tomato, and pepper stew (Marmitako)!

  • infotrop  on  7/16/2018 at 5:12 PM

    Chistorra sausage with piquillo mostarda and aïoli (partly because I want to tell everyone it's called “The Basque dog”)

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