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Tapas: Sensational Small Plates from Spain by Joyce Goldstein

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Notes about this book

  • Breadcrumbs on May 28, 2012

    p. 150 - Meatballs with Two Sauces Happy to report another success, this was an outstanding meatball dish, we loved it! The meatballs were super-tender and juicy. JG offers two sauce recipes that can be served atop or, alongside and I opted for the wine sauce since the tomato sauce seemed more familiar to us. p. 152 - Wine Sauce This sauce was sensational with the meatballs (above). Prep is quick and produces a unique and flavourful light & bright-tasting sauce that works beautifully with the rich flavours of the meatballs. I look forward to serving this as a company dish as its flavours are unique and impressive. Photos here: http://chowhound.chow.com/topics/846970#7365546

  • Breadcrumbs on May 28, 2012

    p. 60 - Salt Cod Fritters -These were delicious. The salty fish was distinct but not overpowering and the onions added a nice sweetness to the mix. JG notes that fritters are typically served w aioli. We served with aioli and a chili-lime sauce. The latter won the day with the acidity proving to be the perfect foil for the richness of the potatoes and the fried flavours. Photos and more here: http://chowhound.chow.com/topics/846970#7367193

  • Breadcrumbs on May 27, 2012

    A couple more outstanding dishes from this book to report on: The Wrinkled Potatoes (p.76) w the Mojo Colorado or Red Sauce p.35) are amazing. I could have bathed in that sauce! Full review and photos here: http://chowhound.chow.com/topics/846970#7364134 I've made several versions of this Tapas and sauce in the past but this is a standout favourite.

  • Breadcrumbs on May 22, 2012

    p. 95 Lentils and Mushrooms From Aragon - I was looking for a dish to accompany some grilled lamb this evening and though I had potatoes in mind, I quickly shifted gears on discovering this recipe. I love lamb and lentils paired together and could imagine how wonderful this fennel-infused version would be with my lamb and orange-pepper marmalade. This dish would make for an absolutely delicious and satisfying meal unto itself with the sautéed mushrooms and tomato-onion-fennel mixture producing a hearty, stew-like meal. I used Umbrian green lentils as we enjoy their toothsome textures. I would have been quite happy to make a meal out of this dish alone. The mushrooms added a nice textural element and the other vegetables had simmered together to produce a rich and exceptionally flavourful broth. Truly scrumptious, and I imagine this would be great at room temperature as well.

  • Breadcrumbs on May 13, 2012

    Grilled Chx w Honey and Cumin - p. 146 - What a find! Quite simply some of the best grilled chicken we’ve ever had. Goldstein notes that this sweet & sour recipe is similar to many early Roman dishes and perhaps that’s why it held such appeal for us. She goes on to note that what makes this Spanish is the use of cumin. I must confess that we weren’t very Spanish with our preparation as I adapted the recipe by using fennel seeds vs the cumin to tie the flavours in to the other items on our menu. Prep is simple but I should note I significantly reduced the quantity of evoo – 1/4c vs 3/4c w no ill effects. The remainder is poured over chicken. Meat is left to marinate overnight then brought to room temp prior to grilling. The honey caramelizes as the chicken cooks and makes for an outstanding sweet, sour, salty, smoky flavoured crust. This really was exceptional. Photos here: http://chowhound.chow.com/topics/846970#7336160

Notes about Recipes in this book

  • Majorcan flat bread with two toppings (Cocas)

    • Bloominanglophile on July 25, 2013

      This recipe should probably have two different listings reflecting the two different toppings, IMO. I made the caramelized onion coca. The dough was easy to manipulate, though I'm not sure if I'm crazy about the texture of the cooked dough. I might play around with adding more water to the dough or rolling it out thinner. I had to bake mine about 17 minutes to get the crust to color up, which resulted in a crunchy coca. Never having had an authentic Spanish coca, I don't know what the ideal crust should be. The topping was quite tasty (I used about 1/2 TBLS honey and left out the raisins), though, and I would like to attempt some other versions in the future.

  • Wrinkled potatoes (Patatas arrugadas)

    • mirage on November 11, 2012

      Very good with mojo colorado.

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  • ISBN 10 1452126674
  • ISBN 13 9781452126678
  • Published Jan 25 2013
  • Format eBook
  • Page Count 112
  • Language English
  • Countries United States
  • Publisher Chronicle Books (CA)
  • Imprint Chronicle Books (CA)

Publishers Text

An expert in Mediterranean cuisine, Joyce Goldstein brings the warmth of Spain across the Atlantic with this delightful array of tapas recipes. These treats are small, savory, and perfect for an evening in with friends. Whether reliving a delicious trip to a tapas bar in Spain or discovering these small-plate delights for the first time, readers will find Goldstein's 60 recipes authentic, easy to make, and pleasing to the palate. Nothing could be a better accompaniment to a lingering glass of Catalonian wine than a few bites each of Fried Marcona Almonds, Chorizo Sausages Sautéed in Cider, and thin slices of Serrano Ham. With a short history detailing the origins of Spanish cooking, Tapas will have crowds of fans asking for más.



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