Tapas!
So, the effort to have people over for dinner more often is going well. It helps having friends who don't mind eating from plates on their laps, given the lack of seating space in my apartment. 8 people fit relatively comfortably without the needs for extra chairs - any more than that and camp chairs really would be necessary!
This month, I was inspired by tapas. I tracked down a copy of the tapas cookbook that cynic51 used for his May 2008 tapas-themed supper club, which is apparently tricky to find in English, not Spanish. I actually made several of the same recipes he did, but there were a couple that were given the first test run, namely spicy potatoes (similar to Patatas Bravas) and meatballs in tomato sauce (similar to Albondigas). Both were sensational. The guests were also fans of the Ragged Point Stuffed Mushrooms.
As usual, too much food, just enough wine and great conversation. Already planning for the next one:-)
Spicy Potatoes
8 ounces small new potatoes
1 TBSP olive oil
1 tsp paprika
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
Italian Parsley, to garnish
1. Preheat the oven to 400F. Prick the skin of each new potato in two or three places with a fork, then place them in a bowl.
2. Add the olive oil, paprika, chili, cumin, and salt, and toss well.
3. Transfer the potatoes to a roasting pan and bake for 40 minutes.
4. Occasionally during cooking, remove the potatoes from the oven and turn them. Serve hot, garnished with Italian parsley.
Notes - I doubled the recipe with no trouble. I also used mixed fingerling potatoes, which was a delicious choice.
This month, I was inspired by tapas. I tracked down a copy of the tapas cookbook that cynic51 used for his May 2008 tapas-themed supper club, which is apparently tricky to find in English, not Spanish. I actually made several of the same recipes he did, but there were a couple that were given the first test run, namely spicy potatoes (similar to Patatas Bravas) and meatballs in tomato sauce (similar to Albondigas). Both were sensational. The guests were also fans of the Ragged Point Stuffed Mushrooms.
As usual, too much food, just enough wine and great conversation. Already planning for the next one:-)
Spicy Potatoes
8 ounces small new potatoes
1 TBSP olive oil
1 tsp paprika
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
Italian Parsley, to garnish
1. Preheat the oven to 400F. Prick the skin of each new potato in two or three places with a fork, then place them in a bowl.
2. Add the olive oil, paprika, chili, cumin, and salt, and toss well.
3. Transfer the potatoes to a roasting pan and bake for 40 minutes.
4. Occasionally during cooking, remove the potatoes from the oven and turn them. Serve hot, garnished with Italian parsley.
Notes - I doubled the recipe with no trouble. I also used mixed fingerling potatoes, which was a delicious choice.