theme: Tapas

From Tapas by Penelope Casas

Serves 4-8 Makes (8)

1/2 recipe Onion Confit
1 egg
1/4 teaspoon dried parsley flakes
4 oz. log goat cheese, cut in 1/2-inch slices
Dried bread crumbs, prefralby mixed with japaese-style panko crumbs
Mild olive oil for frying

Prepare the Onion Confit and reserve. (May be prepared ahead)

In a shallow bowl, beat the egg and parlsey together with a fork. Dip the cheese in the egg, then coat with the crumbs.

Heat the oil to 460 degrees F, preferably in a deep fryer. Otherwise, pour oil into a skillet to a depth of at least 2 inches, and heat the oil until it quickly browns a cube of bread. Fry the cheese until golden brown and drain on paper towels. (May be kept warm in a 200 degree F over for up to 30 minutes) Warm the confit and and place a tablespoon or so on 4-8 individual plates. Place one or two of the fried cheese pieces on top and serve right away.

* I ended up making the whole recipe for the Onion Confit.
* I found the goat cheese difficult to slice. Most ended up crumbling, so I made balls.
* I double breaded the goat cheese in the egg/bread crumb mixture.
* We used the wing-it to fry the balls.

From Tapas by Penelope Casas

2 tablespoons olive oil
2 large onions, such as Vidalia or other sweet onion, slivered
2 cloves garlic, minced
1/8 teaspoon crumbled thread saffron
1 bay leaf
Kosher or sea salt
freshly ground pepper
1 tablespoon dry white wine

Put the oil, onions, garlic, saffron, and bay leaf in a shallow saute pan. Heat over the lowest possible heat unil the mixture begins to sizzle. Cover and cook 40 minutes. Season well with salt and pepper, add the wine, and cook until evaporated.

May be prepared ahead.

From Tapas by Penelope Casas

Serves 4-6 (makes 12)

1 small avocado
Mayonnaise, preferably homemade
2 oz. smoked fish, such as salmon
parsley for garnish

Beginning at each end of the avocado, make as many 1/8-inch slices as you can before reaching the pit. With a 1 1/2 – 1 3/4 inch cookie cutter, preferably with a scalloped edge, cut rounds from the center of the avocado slices. Dab each with about 1/2 teaspoon mayonnaise and place a piece of smoked fish, about the size of the avocado round, on top. Garnish with parsley.