Notes about Recipes in this book

• Potatoes baked in Béchamel sauce (Patatas asadas al horno con Bechamel)

  • foodbling on May 08, 2011

    Easy to make & delicious. Less rich than potatoes dauphinoise

• Baked Swiss chard ribs with garlic and parsley (Pencas de acelgas al horno con ajo y perejil)

  • Bloominanglophile on April 23, 2013

    I made this to use up some leftover Swiss chard stems left over from another tapas recipe. I didn't have 5 1/2 lbs. stems, so adjusted accordingly. I was pleasantly surprised--what a great way to use something that might go into the trash. It's also an easy recipe, to boot!

• Asparagus with peas (Puntas de espárragos con guisantes)

  • foodbling on May 08, 2011

    Easy to make - cooked the peas & aspargus together to save time. A great side dish of greens

• Carrot salad appetizer (Zanahorias en ensalada para entremeses)

  • AliciaWarren on February 14, 2016

    If you are wondering what the store-cupboard ingredients are - this is just carrots with a vinaigrette.

• Salmon with orange vinaigrette (Salmón con vinagreta de naranja)

  • Breadcrumbs on May 15, 2012

    p. 522 - I chose this recipe for its simplicity. The book calls for you to marinade the salmon in olive oil (1 cup) for 20 mins then to discard the oil. I felt this was unnecessary waste. Instead I simply rubbed the salmon w a generous pour of EVOO and called it a day. I think some of the ingredients info was lost in the translation of this book because the ingredients list 10 strips of shallot. I suspect it meant to list a shallot and strips of orange zest. The recipe suggests that you broil the salmon but instead, I opted to grill it. While the book suggests that the vinaigrette be served alongside, I used some to dress our salad and drizzled the remainder atop the plated salmon. This was a quick and delicious weeknight dinner. The flavours in the dressing were mild and next time I’d likely up the zest to boost the orange flavour. Very nice and worth repeating. Photos here: http://chowhound.chow.com/topics/846970#7341546

• Tenderloin steaks with butter and anchovies (Filetes de solomillo con mantequilla y anchoas)

  • meginyeg on August 24, 2025

    This was ok. but not worth repeating.

• Pork medallions with mustard and cream sauce (Filetes de cerdo con salsa de mostaza y nata líquida)

  • Cheri on August 31, 2010

    Sauted some leeks first, removed from pan, floured medallions and then sauted. Removed medallions and made mustard cream sauce, added sauted leeks to sauce and then returned pork to pan. Served over rice with sauted zucchini and orange peppers on the side.