El Farol: Tapas and Spanish Cuisine

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 ...

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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.< /p>

The tapas menu is "ever-changing, bold, and energetic," according to the Dallas Morning News. The New York Times calls El Farol's food "bold and eclectic." The chef's Lobster-Chorizo Canneloni was voted "Best Appetizer" in the 2000 Taste of Santa Fe.

James Campbell Caruso lives in Santa Fe, where he is the Executive Chef at El Farol, a chef and instructor at the Santa Fe School of Cooking, and the author of many articles on cooking and restaurant culture.< /p>

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Product Details

  • ISBN-13: 9781586851019
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 4/13/2004
  • Pages: 160
  • Product dimensions: 8.50 (w) x 10.00 (h) x 0.67 (d)

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.

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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.

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Table of Contents

El Farol Basics

Sofrito

Basic Aioli

Lemon Caper Aioli

Aioli de Higos

Aioli de Garbanzos

Green Onion Butter

Cabrales Butter

El Farol Preserved Lemons

Preserved Lemon Butter Sauce

Green Olive Vinaigrette

Saffron Vinaigrette

Chipotle-Mustard Vinaigrette

Vinagre de Jerez

Mojo Verde

Picked Red Onions

Compota de Manzanas y Vino

Moroccan Carrot Sauce

Espresso-Chipotle Sauce

Harissa Sauce

Aji Amarillo Salsa

Port-Fig Syrup

Toasted Cumin Tomato Sauce

Pernod Saffron Cream Sauce

Mediterranean Salsa

Romesco Sauce

Paprika Oil

Curry Oil

Migas

Salsa Verde with Fennel Seed

El Farol Pincho Spice Mix

Fish Stock

Chicken Stock

Jamon Stock

Sopas y Calpdos

Soups and Stews

Caldo Pescado

Marmitako

Oyster-Potato Soup

Posole Clam Chowder

Oxtail Soup

Fabada

Gazpacho

Sopa de Guisantes

Sopa de Almendras

Tapas Frias

Cold Tapas

Sandia con Jamon

Mejillones al Vinagreta

Mojama

Jicama with Lime and Catarina Chile

Betabeles

Goat Cheese Dressing

Ceviche

Bay Scallop Ceviche

Salmon Ceviche with Sweet Corn Vinaigrette

Marinated Peruvian Purple Potatoes

Pollo Curri

Preserved Lemon Goat Cheese Spread

Queso Fresco

Ensalada de Uvas con Queso

Couscous

Orange-Fennel-Olive Salad

Moroccan Eggplant

Shrimp Escabeche with Black Olives and Mint

Sangrita Oyster Shooters

Tortilla Española

Marinated Olives

Tapas Calientes

Hot Tapas

Espinaca con Pasas

Gambas al Ajillo

Bonito

Portabellas en Jerez

Pasta Piñon Verde

Argentine Beef Empanadas

Baked Oyster and Pancetta Empanadas

Portabella-Cabrales Empanadas

Chorizo-Potato Empanadas

Gambas al Alcaparra

Higos Rellenos

Puerco Asado

Pulpo Asado

Queso Frito

Sardinas al la Plancha

Croquetas de Salmone

Croquetas de Bacaloa

Pinchos de Venado

Pez Espada

Almejas con Mazanilla

El Farol Fried Calamari

Albondigas

Setas

Pollo Harissa

Pimientos de Padron

Achiote Citrus-Steamed Chicken in Banana Leaf

Aguacate

Alcachofas

Hojas de Uva

Mejillones con Jamon

Pepita Flatbread

Rosemary-Yogurt Flatbread

Main Courses

Paella Mixta

Paella de Puerco y Espinaca

Paella de Gambas y Morcilla

Pepita-Crusted Salmon with Toasted Cumin Tomato Sauce

Trout Wrapped in Jamon Serrano

Zarzuela de Mariscos

Puerco con Manzanas y Cabrales

Cordero Harissa

Roasted Duck with Moroccan Carrot Sauce

Beef Tenderloin with Cabrales Butter

Rabo de Toro

Cod with Clams and Chorizo

Carne Milanesa with Aioli

Grilled Lobster with Chipotle-Mustard Vinaigrette

Postre

Desserts

Datiles

Lemon-Rosemary Flan

Lavender Goat's Milk Flan

Chocolate al Vapor

El Farol Goat Cheese Tart

Pastelitos de Dulce de Membrillo

Orange Polenta Almond Cake

Raspado de Sangriap

Torrijas

Sweet Coconut Rice Pudding

Pedro Jimenez Caramel Sauce

Torta de Chocolate

Milagro Sugar Cookies

Royal Icing

Vinos

Wines

Sangria Tinta de El Farol

Sangria Blanca de El Farol

Nectar de los Dioses

Melon Mezcalito

Carajillo

Siesta El Farol

About Spanish Wines

Pantry Items

Index

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