Download PDF by James Caruso: Espana: Exploring the Flavors of Spain

By James Caruso

ISBN-10: 1423624238

ISBN-13: 9781423624233

Including the chef's consultant to vintage Spanish elements, this superbly photographed assortment involves tapas (small bites) of meat, seafood and greens; delicious soups; hearty major dishes; and delectable truffles, all utilizing clean produce, the best cheeses and meats, and certain spices.

James Campbell Caruso is the chef and proprietor of los angeles Boca eating place in Santa Fe. he's the writer of El Farol: Tapas and Spanish food and proprietor of los angeles Boca, which has been acclaimed by means of the hot York instances, the foodstuff community, go back and forth and relaxation, and Esquire. He lives in Santa Fe.

Douglas Merriam is a nutrition and commute photographer who splits his time among Santa Fe and Maine.

Capture layers of flavors and hidden nuances utilizing vintage Spanish ingredients

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In another bowl, combine the flour, sugar, and spices and mix well. Add to the berries and toss gently until evenly mixed. For the topping: Place the flour, sugar, butter, and orange zest in a bowl and mix with a fork or with your fingers, working in the butter just until large moist clumps form. To assemble the dish: Gently turn the berries into the pie shell and distribute the topping over the filling. Bake until the juices bubble, about 1 hour and 10 minutes. indd 41 D unbar Tea S hop 41 4/3/13 9:36 AM Dunbar Scone Recipe (Makes 15 scones) For the scones: 6 cups all-purpose flour 1/4 cup sugar 11/2 tablespoons baking powder 1/2 teaspoon kosher salt 1 cup cold unsalted butter, cut into about 12 pieces 1 cup dried cranberries, optional 11/2 cups half-and-half Egg wash (1 egg beaten with 1 teaspoon water) For the optional glaze: 1 cup confectioner’s sugar 2 teaspoons milk 1/4 teaspoon orange extract For the scones: Preheat oven to 400˚F.

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Espana: Exploring the Flavors of Spain by James Caruso


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