theme: Tapas

From EatingWell.com

Makes 12 servings, about 1/2 cup each (I halved the recipe)

2 pounds baby spinach
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, finely chopped
5 cloves garlic, minced
1 19 oz. can chickpeas, rinsed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon hot paprika
1/2 cup golden raisins
1/2 cup reduced-sodium chicken or vegetable broth

Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.

Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.

Cover and refrigerate up to 2 days. Bring to room temperature or reheat on medium-low heat before serving.

From Tapas by Penelope Casas

Serves 4 (makes 12)

2 Tablespoons butter
3 1/2 tablespoons olive oil
1/2 cup plus 1 tablespoon flour
3/4 cup milk
3/4 cup chicken broth
Kosher or sea salt
Freshly ground pepper
Dash of nutmeg
6 tablespoons (about 2 oz.) finely minced Serrano ham or prosciutto
3 hard-boiled eggs, quartered
1 egg, lightly beaten with 1 teaspoon water
Dried bread crumbs, preferably mixed with Japanese-style panko crumbs
Mild olive oil for frying

Heat the butter and oil in a saucepan until the butter melts. Add the flour and cook for 2 minutes, stirring constantly. Pour in gradually the milk, broth, salt (not too much-the ham may be salty), pepper, and nutmeg and cook over medium heat, stirring constantly, until thickened and smooth. Add the ham and cook over low heat about 5 minutes more. Check the seasoning.

Spread the sauce on a dinner-size plate and with a rubber spatula coat each egg quarter with sauce and place on a lightly greased dish. Refrigerate until firm, at least 1 hour. (May be prepared ahead).

Coat the croquettes with the beaten egg, then roll in the bread crumbs. (Refrigerate). Fry quickly in hot oil (about 365 degrees F) at least 1/2-inch deep until golden. Or, better, use a deep fryer.

From Tapas by Penelope Casas

Serves 4-6

3/4 pound potatoes, preferably red waxy
Kosher or sea salt
1/2 cup mayonnaise, preferably homemade
3 cloves garlic, mashed to a paste or put through garlic press
2 tablespoons minced parsley

Bring the potatoes to a boil in salted water (mixed with a little chicken broth, if you wish), cover, and simmer for 15 minutes. Turn off the heat and leave the potatoes in the water, covered, until the potatoes are tender, about 15 minutes. Peel and cut the potatoes into 3/4-inch chunks.

In a bowl combine the mayonnaise, garlic, and parsley. The mayonnaise should be a little thin, to combine smoothly with the potatoes – dilute with a little vinegar or fresh lemon juice if necessary. Fold in the potatoes gently, season with salt, and let sit for about 20 minutes at room temperature before serving. Or make ahead and refrigerate, then return to room temperature.