Boquerones = Bow ka roe nays

Garnished with crushed garlic, chopped parsley and fruity olive oil

A boquerón is a little white anchovy that didn’t get salt cured.  Yet this little fish can cure your any need for an elegant, and full of flavor appetizer.  Another big plus, it can be served in a variety of ways.  I love this tiny fish, and I think you will too.  Even people who don’t traditionally like anchovies like them because they are so completely different.  They aren’t salty, and don't have that dried intense flavor of the sea.  These are much more subtle with a vinegar flavor note (if you serve as they come).  Although these delicate delights are becoming more popular, you might not find them in your local market.  However, speciality stores such as Despaña have them readily available both in store and can ship them as well.  These happen to be one of their best sellers.

Skewered with cucumber & olive. Photo courtesy: asithappens.com

Now, I do admit that I love regular anchovies, so you make think I am biased.  But even if you aren't an anchovy lover,  these are a must try because these babies are not anything like salt cured anchovies. Toss those old notations out and dive in head first.

First off, a boquerón is a fresh anchovy that gets a salt water bath then a vinegar bath for several hours which helps to give them their crisp white color.  The most common and traditional way of serving these is with crushed garlic, chopped parsley and olive oil, as shown above.  I love them served swimming on a stream of fruity olive oil. However, one of my favorite ways of presenting them is on a skewer.  It creates an elegant appetizer and one that is incredibly cocktail party friendly.  Grab, bite and go. I first came to know this method when we prepared them for a big event that Despaña hosted. Shortly after that I added them to Despaña’s After Hours Catering Menu.  They are always a huge hit,  whether at my home or at a catered event, these fish go flying off the plate.

The skewered version is easily made by using a vegetable peeler to create super thin slices of cucumber.  I use either an English or Persian cuc. Simply fold the cucumber in a ribbon style and poke the skewer through.  Do the same with the boquerón and then finish with an olive.  What I adore about this version is that the vinegar flavor profile is highlighted by the olive and cucumber which keeps this app crisp and refreshing. 

There are so many ways to serve these.  Just fish around your creative mind and express your own artistic style. Below are a couple of other versions that I have used for delight my guests.  One, keeping the vinegar flavor.  The other adding the garlic, parsley and oil.  In either style, it allows your guests to take a little of this and a little of that.

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Or you can take your cue from Spanish tradition, serving it as an individual tapa:  atop a slice of bread and tomato.

Here is the way Despaña traditionally serves them up. Photo courtesy of Despaña

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Any way you let these fish swim, they are sure to be a crowd pleaser.

Dreamy Blue & Burlap - A Simple Summer Table

Outdoor entertaining is a treat.  Especially for those of us in the northeast as we patiently wait all winter long to get outside and enjoy the fresh air.  Well, at least without freezing off our behinds. Throwing a BBQ or simple afternoon meal can still be simple but also have a little polish.  Take a plain patio table, and make it inviting.

Our backyard patio awaiting some pretty... and of course, the guests.

As I mentioned in a previous post, Creamsicle Tablescape, I like mixing high and low items together.  I also like color contrast.  In this super easy table setting, I used a muted cornflower blue linen tablecloth with burlap stripes as runners.   The tablecloth I bought years ago at Pottery Barn and the burlap strips, which provide a more casual feel, I picked up at Michael's.  At the time I purchased them I had no idea what I would use them for but knew I would figure something out. And I did. 

First and simple layer

The large oval white plates keeps it neutral while the simply folded vintage yellow/white napkins I found at a garage sale adds an extra fresh pop of color. And let's not forget that other vintage touch, the water glasses, another garage sale find.  The art of the mix and match.

For the flower arrangements, I truly kept it organic, simple and literally NO cost.  I cut hydrangeas from the garden to create a main centerpiece, bursting with blues and greens.  Then using miniature vintage glass bottles (another antique store find), I added wild flowers that one our neighbors was cutting down and throwing away.  (I know, can you believe they were getting rid of all the beauty!!!) These tiny florals add a cottage feel that plays down any fussy factor and gives a sense of ease. Add a few votives to add light as your party heads into the evening hours, and it's easy as 1, 2, 3.

Outdoor entertaining doesn't have to mean paper plates and plastic tablecloths.  By the same token, adding linens doesn't mean it becomes formal.  Using a mix of linen and organic, new and vintage items you can create an laid-back afternoon feeling without being too precious.  Trust me, it's easy breezy, like a summer afternoon.

Some of my family

The Great Tomato Caper

The amazing tomato: Courtesy of www.asithappens.me

A great ripe tomato can be like eating candy.  With tomato season in full, glorious swing, I say buy 'em up, slice 'em up, and even cook 'em up.  Funny thing about tomatoes, for me though, is that I rarely put them in leafy salads.  I know what you are thinking, lettuce and tomatoes are like oil and vinegar, bread and butter, peanut butter and jelly.  They just go together. Yet, I like tomatoes to shine on their own or used in savory dishes.  Here are a few ways I like serving this juicy red ‘fruit’.  But first a few more beauty shots...

Naturally, fresh tomatoes, basil, oil are a given.  Serve it with burrata and crusty bread and Wow!

But if you want to use them cooked, I have found two roasting methods that truly bring out their best. 
Version One: slow oven roasted with a drizzle of oil.  Version Two: oil roasted, which has these babies swimming in a bath of olive oil.   Either way, they are a sweeter version of the natural selves.

You can use almost any type of tomato that suits your fancy.  If using grape or cherry tomatoes, I definitely leave them whole.  For larger tomatoes like plum or roma tomatoes you can either cut them in half or just score out the core and leave them in their nature beauty.

Slow oven roasted

Line up your ‘maters in a roasted tin (using a size that is commensurate with the amount of tomatoes you have).  Drizzle olive oil to cover the bottom of the pan, add tomatoes, salt, pepper and toss til they are coated.  You can also add whole, unpeeled cloves of garlic to the pan.  Place in a 325 degree oven and roasted for 45-50 minutes until they blister and get almost caramelized. 

Farm fresh grape tomatoes nestled up against some garlic all sliding in olive oil

Once they are done, use them for just about anything.  Here are my favorite uses.

Pizza topping

Toss with pasta.  You can even add ricotta cheese to this and put it over the top lusciousness.

Smash a few onto warm crusty bread

A couple of other uses, although I could go on forever...

• Mash up the roasted garlic adding some of the juices, then slather on roasted chicken and top with the tomatoes.
• Oven roast or pan sear a whole fish and add the tomatoes to finish
• Add the tomatoes to rice (future post Rice with Oven Roasted Tomatoes & Zucchini) 

Oil Roasted

I saw a recipe for oil roasted tomatoes in Saveur magazine years ago and have been making it ever since. For this version, leave the tomatoes whole.  Stand them up in the pan with the stem facing up.  Pour, and I mean pour a generous amount of olive oil enough to come up 1/3 of the tomato.  Add several sprigs of thyme and whole cloves of garlic with the skins. Sprinkle with coarse sea salt and course ground pepper. Roast at 425 degrees for 30 minutes or until the tomatoes are super tender and the oil is bubbling.  Let cool.

Remove the tomatoes and use as you see fit.  For the liquid gold you just created, pour that tomato/garlic/thyme infused oil into a bottle and use at will.  This oil is wonderful for pasta or rice.  Use it to sauté vegetables, or use it to create a garlic mash with those candy like cloves you fetch out of the oil.

I like to serve these tomatoes as a warm appetizer accompanied with fresh ricotta cheese that is sprinkled with coarse sea salt and coarse ground pepper and drizzled with olive oil.  I mash up the garlic cloves and place them in a small bowl and allow my guests to smear some on warm toasted bread, then some ricotta and topped with a jewel like tomato.

This rustic, comfort food has just the right amount of class for any dinner party.

Clearly, we have cracked this tomato caper and shown just a few ways to let this fruit shine, other than in your salad. And the best part of roasting tomatoes and keeping them in the oil, they are preserved for weeks on end. So cook up batches while the getting is good, and keep on hand all summer long. 

Green... Breakfast Tortillas

Verde Que Te Quiero Verde.  The translation of this line so famously written by Federico Garcia Lorca:  
Green How I Desire You, Green.  For whatever reason this phrase has stuck with me from my college days of being a Spanish Lit major.  Every time I see an abundance of green I recite those words with gusto.  So it seemed appropriate that when I created these very green breakfast tortillas during a Miami trip last year that they be announced with the same zeal.  

A little back story on Miami. Since my husband and I met in Miami, got engaged in Miami and then had part of our honeymoon in Miami, it was only fitting that after we got married we should buy a little apartment there so we could continue our to nurture our beginnings. 

The morning sunrise view from our balcony.  Who wouldn't be inspired to create, get up and take a long walk.

We try to go once or twice a year, but Juan Carlos usually has more opportunities to visit then I have in the past.  I think that trend might flip in the near future.  Hurray for me!

Morning  Glory

When we are down there we tend to eat a bit differently.  We definitely eat lighter, making BIG salads for lunch and big fruit salads throughout the day.  But since we always head to the beach in the mornings for long walks, we need a bit more energy provided by breakfast. So I found myself looking through the ingredients I bought and to see what might give us that extra ummph.  Fortunately, our supply didn't disappoint.

The main GREENS to build our breakfast tortillas.

On that day,  I grilled up corn tortillas,  cut up baby spinach, thinly sliced cucumbers, scallions and avocado squeezed and layered them with smoked trout and some lime for JC.  (He is allergic to dairy.)  

Corn tortillas grilled in a cast iron pan for maximum crispiness.

Start layering your ingredients

You can keep the spinach fresh or sauté it. 

Both versions, raw spinach on the left, sautéed on the right. 

For me, I use all the same but replaced the smoked trout with feta cheese.  I love smoked trout but was in the mood to have a warm, slightly melted element to contrast with all the crisp fresh greens.  It was delightful and we were ready with energy as we headed off to the beach for our 4 mile walk. 

The best part about these opened faced tortillas is that you can fill them with whatever you have in the fridge.  Hummus, red onion, cucumber.  Or scrambled egg, bacon, tomato.  Or Ham, cheese. Or leftover pulled pork.

Of course those might not qualify for the original chant, Verde Que Te Quiero Verde but they certainly qualify for a Something from Nothing creation.   Start your morning with something green and enjoy the sunshine whatever state you are in.

Plentiful Platters

"Summer breeze makes me feel fine...Sweet days of summer, the jasmine's in bloom. July is dressed up and playing her tune."  You have to sing that last part to yourself.  And be grateful that I've only written the lyrics and you can't actual hear me butchering that beautiful Seals & Croft song. I've been told my singing voice is for internal use only.  But the sweet days of summer have arrived and for JC and me it signals a time for entertaining and calling on friends and family to join for BBQ, drinks and chilling.  One way to easily serve and satisfy a big crowd is present everything on a big platter and let your guests pick and choose what they like.  The combinations are infinite. The preparation usually pretty simple. The best part, it looks amazing and feeds the masses happily. 

Here are a few of my favorites from the past. For the most part the veggies are either grilled or oven roasted.  I have posted several recipes with oven roasted veggies before, so no need to photo walk you through all that again. (But for a reminder, check out  Roasted Vegetables - Lunch 3 Ways)  Remember, there is no step by step recipe for this.  Buy, prepare and assemble what moves you. 

Grilled veggies, roasted potatoes and grilled tomatoes

This big platter of chick peas/celery/scallions, sautéd string beans, grape tomatoes and cucumbers served as the side dish to an abundance of pizzas.  It made the ideal accompaniment to those crispy, yeasty delights. 

Here it is on the table.  I think I also added roasted potatoes.

A simple Boston salad with fresh tomatoes and grilled asparagus.

The combinations are whatever you like, really.  I usually try to complement the main protein and use vegetables and herbs that will enhance and brighten the meaI. I also love combining roasted veggies into a salad, if you will.   Chopped up and tossed into something starchy and hearty like Israeli Couscous. When I was able to eat wheat this was one of my favorites.  It's not a full pasta but plump little pearls that won't overfill your guests but have just enough heartiness to round out a meal. 

Israeli Couscous with grilled zucchini, summer squash, roasted red pepper, hearts of palm and a basil dressing.

For this dish, cook the couscous as you would any other type of pasta.  Simply grill or roast your veggies of choice and chop them into bite size pieces.  Toss them together.  Then I usually make some dressing for additional flavor and moistness.  You can smash some garlic, salt, pepper and basil and add olive oil for a super fast full of flavor dressing. You can serve this on its own or take that simple Boston salad and turn it up a notch by adding the couscous atop the lettuce.

The Boston lettuce platter making room for the fluffy couscous mixture.

Another great feature of the big platter, you can easily make some of these the morning of or even the day before with the extra bonus of room temperature serving.

Greens and Whites platter is made up of arugula simply dressed with lemon juice, salt and olive oil, next to hearts of palm, sautéd string beans, 2 bean salad and roasted broccoli.

Various grilled vegetables atop Aborio rice.

So choose what you like and whatever is available at the farmer's market, or at the grocery store. Start grilling, roasting and assembling your platter.  Your guests will love the abundant choices and you will love the abundant time you have to share with them during your party.  Plentiful platters, plentiful in so many ways, just like a summer's breeze.