You know the saying," the shoemaker's son always goes barefoot." Well I was starting to feel that way about Talenti Gelato. For those of you who do not know, my husband King Hock started and owns the company Talenti Gelato. Before tonight, you would of never known that. If you opened our freezer, you would probably find 1 or maybe 2 containers. After tons of begging and pleading, I got a huge suprise when King Hock came home with a cooler full of every flavor. Yeah-ya! Look!
Now on to our dinner...
Hola y bienvenido! Tonight we had a Spanish dinner with Albondigas, Tortilla Espanola with Green Aioli Sauce, and Steamed Broccoli. It was delicioso, and relatively easy to prepare.
Not only do I love to eat albondigas, I love the word albondigas, it is so fun to say the way it rolls off your tongue. AL-BON-DIGAS!
In case you are confused, the tortilla Espanola is not a tortilla, it's like a potato omelette. It is awesome! If you have never had one, definitely give it a try.
Here are pics and recipes:
1 pound ground beef
1/4 C. bread crumbs
1/4 C. finely chopped onion
1/4 C. unsweetened soy milk, very important that it's unsweetened
1/2 t. seasoned salt (I used Lawry's)
2 T. olive oil
1 small onion, chopped
4 cloves garlic, minced
1/2 C. white wine
1/2 C. chicken stock
1/2 t. herbs de Provence
1/4 t. salt
1 can stewed tomatoes, break the tomatoes up with scissors inside the can
Preheat oven 350 degrees. Line a baking sheet with parchment paper.
In a large bowl mix together the ground beef, egg, bread crumbs,onion, soy milk, and seasoned salt. Form into golf size balls, and place on baking sheet. Bake for 25 minutes. Remove from oven.
In a medium pot, heat the oil over medium to medium high heat. Add the onion and sautee until translucent.
Add the garlic, cook until fragrant. Add the white wine, chicken stock, herbs de provence, salt, and tomatoes. Stir together. Bring to a boil. Remove from heat, and add the meatballs. Return to the heat and keep on a gentle simmer over low heat until ready to serve.
This is sometimes called Tortilla de Patata or papa. The original way to make this is by frying the potatoes in tons of oil. This method is much much much less fattening.
6 Russet Potatoes, peeled and sliced into 1/4 inch slices
1 onion, chopped
1 T. olive oil
Place the sliced potatoes in a large pot and cover with water. Place on the stove and bring to a boil. Cook until the potatoes are tender, not falling apart. Keep an eye on it.
Drain the potatoes.
While the potatoes are boiling, crack open the eggs into a small bowl, and whisk until the white and yolks are combined. Add 1/2 t. salt, and 1/4 t. pepper, and set aside.
Then, in a large skillet heat the oil and add the onion. Sautee until somewhat carmelized.
Add the potatoes to the onion, and mix together. Pour the eggs ontop, making sure the entire omelette is covered. Cook, moving and shaking the skillet, running a thin spatula around the edge and sliding it into the middle so that some of the egg runs under for about one minute, then let it cook undisturbed until the top is a little wet but not liquid, 6 to 8 minutes. Run the spatula under the tortilla to make sure that no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate a little bigger than the skillet, and using oven mitts, quickly invert the tortilla onto the plate.
Carefully slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla and push the edges in with the spatula. Reduce the heat to low and cook the tortilla until a toothpick inserted in the center comes out dry, 3 to 5 minutes. Invert the tortilla again, as before, to cook on the first side for another minute.
Invert the tortilla onto a serving plate. Cut in wedges and serve warm or at room temperature. Serve with Green Aioli.
Green Aioli Sauce
1/4 C. mayo
1//2 lemon juiced
1 clove garlic, minced
2 T. flat leaf parsley
2 T. cilantro
Using an immersion blender, blend all of the above ingredients until smooth.
Gotta go eat some Talenti.