El Farol: Tapas and Spanish Cuisine

El Farol: Tapas and Spanish Cuisine

by James Campbell Caruso
     
 

At the El Farol restaurant in Santa Fe, New Mexico, a collection of delectable ingredients-smoked paprika, saffron, spicy chipotle chiles and piquillo peppers, capers and caperberries, and a variety of Spanish cheeses-gather for a celebration of Spanish flavor. Best known for their creative tapas menu, El Farol revolutionized dining in Santa Fe and New Mexico with

Overview

At the El Farol restaurant in Santa Fe, New Mexico, a collection of delectable ingredients-smoked paprika, saffron, spicy chipotle chiles and piquillo peppers, capers and caperberries, and a variety of Spanish cheeses-gather for a celebration of Spanish flavor. Best known for their creative tapas menu, El Farol revolutionized dining in Santa Fe and New Mexico with such tapas as Pollo Curry, a simple cold chicken salad that is too good to ever remove from the menu; and Gambas al Ajillo, sautéed garlic shrimp with lime and madiera. Executive Chef James Campbell Caruso presents award-winning traditional and contemporary Spanish cuisine in a colorful medley of recipes from his menu, including soups and stews, hot and cold tapas, 14 main courses, desserts, and an exclusive section on wine. Featuring over 120 recipes, El Farol: Traditional and Contemporary Spanish Tapas and Cuisine blends the rich and diverse cultural traditions of New Mexico with bold and interesting flavors. This unique collection presents Mediterranean and Spanish cooking influenced by a variety of lively Latin American dishes.

Product Details

ISBN-13:
9781586851019
Publisher:
Smith, Gibbs Publisher
Publication date:
04/13/2004
Pages:
160
Product dimensions:
8.50(w) x 10.00(h) x 0.67(d)
Age Range:
18 Years

Related Subjects

Read an Excerpt

Lemon-Rosemary Flan

Our biggest selling dessert is a classic with some surprising flavor combinations.

Makes 6 (4-ounce) flans

For Caramel

1 1/2 cups white sugar

1/4 cup water

For Custard

2 cups heavy cream

2 sprigs of fresh rosemary

rind of 1 lemon

1 vanilla bean, split

1/2 cup sugar

2 whole eggs

2 egg yolks

Preheat oven to 300 degrees. To make the caramel, put the sugar and the water in a saucepan over low to medium heat until melted and a light amber color. Pour a little caramel syrup into 6 (4-ounce) ramekins.

To make the custard, heat the heavy cream with the rosemary, lemon rind, and vanilla bean until bubbling. Stir in the sugar and remove from heat; let rest for 10 minutes. This will allow the lemon and rosemary flavors to infuse in the hot cream. Strain. Beat the eggs and yolks together. Add a little hot cream to the eggs and whisk together. Then add a little more cream to the eggs; this will temper the eggs. Now whisk the egg mixture into the cream. Fill each ramekin with the custard mixture and bake in a water bath for about 30 minutes. Allow to cool to room temperature and then chill for 1 hour before serving. Unmold on a plate and drizzle the caramel syrup around the custard.

Meet the Author

James Campbell Caruso is the chef and owner of La Boca restaurant in Santa Fe. He is the author of El Farol: Tapas and Spanish Cuisine and owner of La Boca, which has been acclaimed by the New York Times, the Food Network, Travel and Leisure, and Esquire. He lives in Santa Fe.

Daivd Salazar is the owner of the El Farol Restaurant.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >