¡Buen Provecho!
CADS Dinner - Monday, November 4, 2019
Host and Chef Dennis Smith
Appetizer: Assorted Spanish cheeses:
• Manchego: Spain's most famous cheese, made entirely from pure La Mancha sheep's milk;
• Mahon: This firm cow's milk cheese comes from the Balearic Island of Menorca in the Mediterranean;
• Idiazabal: Smooth, rich and satisfyingly sharp, Idiazabal is a smoked sheep's milk cheese
• Murcia al Vino: This 100% goat's milk cheese from Murcia is bathed in red Spanish wine
Plus chorizo, assorted olives
Soup: Gazpacho – (from June 22, 2915 dinner) - Use your favorite gazpacho recipe, there are tons.
If you want mine, I use the one from the Private Collection cookbook, published by the Junior League of Palo Alto, Inc. (1980), p.6, modified.
Salad: Butter lettuce and watercress salad, lemon vinaigrette, topped with Serrano ham and manchego cheese
Paella: Arroz con Costillas Adobadas (Marinated Pork Chop), baby artichokes. The paella recipe comes from PAELLA – Spectacular Rice Dishes from Spain by Penelope Casas (1999). The recipe is relatively complicated, many ingredients. Let me know if you want to make it and I can copy the recipe for you or lend you the book.
Dessert: Tarta de Santiago (Spanish Almond Cake). Again, there are many recioes online, choose your favorite
Wines: Sherries: Lustau Amontillado Los Arcos; Hartley and Gibson’s Cream Sherry
White: 2017 Laventura Rioja; 2018 Ameztoi Txakolina
Red: 2017 Laventura Garnacha; 2014 Señor De Lesmos Rioja