Torrijas -- "Spanish Toast"

Torrijas and coffee.  © Michael Bruce Berendzen

For the fifth consecutive year I am in Spain during Holy Week and I have to admit that I am not really involved in the religious side of this one week vacation, but I am involved in the food side of this holiday time.  When I think of Holy Week I think of processions, country-wide traffic jams, meeting new people and torrijas.  Spain is famous for its dramatic religious processions during Holy Week, something you can love or hate, but have to appreciate for its cultural value.  Holy Thursday and Good Friday are public holidays throughout the country, and many people take a week-long vacation, something that causes country-wide gridlock on Wednesday evening and on Easter Sunday.  So I usually just sit back and enjoy Madrid.  I always seem to meet new people and eat a few torrijas.

Torrijas are defined by the Royal Academy of the Spanish Language as a dessert made of slices of bread previously soaked in milk or wine, battered in egg, and later fried and sweetened.  The word torrija comes from the Spanish verb torrar, to toast, which comes from the Latin word torrēre.  They are very similar to French toast, thus I give them the English name of "Spanish toast".  They are typically eaten throughout Lent or especially during Holy Week, although some of my students have told me that they used to eat them as children throughout the year.  

Torrijas are made of a special bread made specifically for the dessert, or day old bread.  The idea is to not throw away day old bread, so you make use of it by soaking it in milk and then frying it.   They are made with these types of bread due to their dense consistency and ability to soak up the milk or wine.  Two years ago I made three unsuccessful attempts at making torrijas, but they all failed.  The first time I made them I tried using wheat bread, and it completely fell apart.  The second time I tried making them with wine, but the wine I used was awful.  The third time I tried I used the wrong type of bread and they fell apart again.   

This year I thought I would give them a try again.  In the past few days I have made torrijas with milk twice, more or less perfecting them this morning.  I gave a sample of them to some of my students and they gave me some constructive criticism.  I used this to make an even better batch this morning.  I follow up with the recipe which would be great for Easter Sunday brunch.  I hope you enjoy!  

Equipment
1 large pot
1 frying pan
1 serrated knife
1 vegetable peeler
2 large baking pans
1 large bowl
1 whisk
1 spatula
Paper towels
A few plates

Ingredients
1 liter of milk (I used 2%, but most recipes call for whole)
1 lemon
1 loaf of day old bread (or special bread for torrijas)
3 large eggs
2 cinnamon sticks
Ground cinnamon
7 tablespoons of white sugar for milk, plus more for coating
3/4 liter of oil (I used a cheap olive oil for frying, but you could use vegetable oil in its defect)

Instructions
1. Peel the lemon with a vegetable peeler.  Be careful to only peel the yellow part off.

2. Add milk, lemon peel, and cinnamon sticks to pot and bring to a soft boil.  When the mixture comes to a soft boil add the 7 tablespoons sugar.  Let the mixture simmer for about 5 to 10 minutes more.  (I didn't time it, I just tasted it a few times to see if it had taken the lemon and cinnamon flavor)

3. While the milk infusion is simmering you can mix the cinnamon and sugar for the coating.  I did not measure this.  I recommend mixing these two ingredients to your personal taste.  

4. You probably still have some more time before the milk finishes.  I suggest cutting the bread into fairly thin pieces (they will expand later).  I cut them diagonally and at finger width.  

5. Now you can take the milk off the stove.  I recommend putting it in a large pan to cool.  

6. In this moment you have a bit more time to kill while you are waiting for the milk to cool.  I recommend beating the eggs, cleaning the dishes you don't need for now, and preparing for the last step by lining a few plates with paper towels and heating the oil in the frying pan to medium-high heat.  

7. Okay.  It's time to come back to the recipe.  You need to put the slices of bread in the milk pan to soak a bit, but not too much.  Make sure you wet both sides.  

8. Now batter them one by one in the beaten egg mixture (be careful as this part is a bit tricky because the bread can fall apart easily).  And add them to the hot oil.  I recommend only frying 3 at a time.  I only fried them for about one minute on each side.

9. Take them out of the pan carefully and put them on a plate lined with paper towels.  Sprinkle both sides with the cinnamon-sugar mixture and put them in a small pan.  The idea is that the oily liquid and the sugar will develop a sort of sugary syrup.  

10. After you let them cool for about 10 minutes they should be ready to eat.  They keep well in the refrigerator for a few days.  Do what I did and share them with your friends.  I hope you enjoy them!

Recipes I looked at (In Spanish)
http://www.recetasdemama.es/2011/04/torrijas/
http://www.fotonazos.es/2010/03/receta-de-torrijas-de-leche-con-canela/
As well as advice from various students.

Recommendation for torrijas if you are in Madrid:
http://www.facebook.com/pages/Pasteler%C3%ADa-La-Oriental/160484503992257

Lentejas -- Lentils through the Lens

I first came to Spain almost five years ago for a month-long, intensive Spanish course in Salamanca.  Every time I travel I am most interested in the local food.  I had no idea what Spanish food would be like.  For some  ignorant reason I thought it would be like Italian food, or even the origin of Mexican food, but I  was wrong.  After a week of good, Spanish home-cooking I discovered so many new provisions, one of the most interesting being lentils.

According to the Oxford dictionary, 'lentil' comes from the Old French word lentille, which comes from the Latin word lenticula, a diminutive of lent-, lens.  Curiously, the word 'lens' comes from the word for lentil because of its similar shape.  In Spanish the word for 'lentils' is lentejas and the word for 'lens' is lente.  In Spain lentejas can refer to the plant, the seed, or the dish.  

Lentils are a staple in the Spanish diet, but I was surprised one day to learn that a bag of lentils I had bought   came from the U.S.A.  They originated in the Mediterranean and Africa, but now are cultivated around the world.  As the Food and Agriculture Organization of the United Nations informs, Canada is the world's largest producer of lentils with 1,531,900 tons produced in 2011.  In the same year the United States produced 214,460 tons and Spain an estimated 38,000.  Now, as I find this statistic extremely depressing and I am pro-local food, I must say that if you live in the U.S.A. or Canada, EAT LENTILS!

Since I live in Spain I prefer to eat Spanish lentils, so I grin and bear it and I pay about 1 or 2 euros more just to get lentils grown in Spain.  The two most common types of lentils in Spain: the Castellana and the Pardina.  The Castellana is a grayish-green color and the Pardina is a grayish-brown color.  The two varieties taste great, but I prefer the smaller, darker Pardina.  You will have made a good decision no matter which variety you choose.  

These small legumes are some of the healthiest foods you can eat.  They are rich in fiber and protein, but low in fat and calories.  The United States Department of Agriculture states that per 100 grams of lentils there are 7.9 grams of fiber, 9.02 grams of protein, only 114 calories, and only 0.38 grams of total fat.  This amazing combination means that they are good for your heart, digestive health, and weight loss.  You can look at the USA Dry Pea and Lentil Council website for more information on the health benefits of lentils and other pulses.   

Not only are lentils really healthy, but they taste great too.  I have to admit that I do not eat much red meat, so fish and legumes are my main sources of protein.  I eat legumes for lunch three or four days a week and I realize that the more I eat legumes, the more I feel like I am eating meat.  Lentils have a very meaty taste and can make up for meat on the lunch or dinner table.  Here in Spain they are typically made with a bit of chorizo sausage or even blood sausage which are supposed to give them flavor.  However, this dish can be made using a variety of ingredients.

I usually make my lentils with vegetables only.  My recipe for lentils varies depending on what I have in the refrigerator at the time.  I have used green beans, zucchini, eggplant, and artichokes.  The recipe I provide below features artichokes.  There are many methods for making lentil soup in Spain, but I will teach you how I normally make them.  In a few easy steps I will show you how to make a quick, healthy, Spanish dish in less than two hours.  Eat these and other legumes a few days a week and just wait for the health benefits to start kicking in!

Equipment
Large pot
Chopping knife
Wooden spoon
Chopping board
Colander

Ingredients

500 grams of lentils (I used the Pardina variety)
1 medium-sized onion
1 medium-sized red bell pepper
2 medium carrots
3 artichokes
2 cloves garlic
1 bay leaf
Sweet Spanish paprika
Salt
Olive oil


Instructions

1. Carefully check the lentils for small pebbles and remove them.  I usually find a few.  Wash the lentils and put them aside. 
2. Peel and dice the onion and carrots to approximately the same size.  Dice the pepper to the same size.  Peel the garlic, but do not chop it.  Prepare the artichokes by removing the tough petals, the stem, and the top part reserving only the hearts.  Chop them into small pieces.  
3. Heat the oil over medium heat in the pot.  When it is ready add the garlic, onion, pepper, and carrots.  Cook until the ingredients start to soften a bit, about 10 minutes.  Then add the artichokes and cook for another five minutes.  
4. Add the lentils, bay leaf, paprika and salt to the pot.  Cover with cold water and increase the heat to medium-high.  (If more water is needed later, you can add it.  I personally prefer thicker lentils.)  
5. The lentils need to be kept at a steady, soft boil.  Keep an eye on the amount of water and taste for salt as you cook.  Stir the lentils often to avoid them sticking to the bottom of the pot.  The lentils will probably take about 45 minutes, but you should taste them first to see if they are soft.  
6. If the salt is good and the lentils are soft your first pot of lentils is ready!  Let me know if you have any questions by writing me a comment below.  

Pisto -- Garden fresh Spanish food

Of all of the traditional Spanish dishes, pisto has to be my absolute favorite.  I actually think I could eat it every day for breakfast, lunch, and dinner.  It is simple, yet exquisite and healthy, but flavorful.  Combine pisto with a poached or fried egg and you are instantly transported to a picturesque village in La Mancha.  It leaves you with a down-home, feel-good food high which can endure for days!  

So, what exactly is pisto?  Well, let me take care of that question.  Pisto comes from the Latin word pistus, which means smashed,as the Royal Academy of the Spanish Language states, and I translate.  They also define it as "a combination of fried ingredients including peppers, tomatoes, eggs, and onions or other foods which are chopped and scrambled."  Most pistos I have seen in Spain feature onions, peppers, tomato, and zucchini.  I have also seen many variations with eggplant or potatoes.  It is quite a versatile dish and very open to change in my opinion.  My version of pisto is made with onions, red and green peppers, zucchini, and tomatoes.  I top the dish with a fried or poached egg.

I know that many people in the States are looking for healthy, delicious alternatives to fat full options.  If you serve it right, this dish includes all the important food groups. I recommend eating the pisto topped with a poached or fried egg, or you could even scramble it together with a few eggs when you have finished.  Serve it with a good quality homemade or bakery style bread, none of that sandwich bread nonsense.  If you still have room for dessert, have some fruit and yogurt to complete the food pyramid.  

In my recipe below I show you how to make a simple and healthy pisto with ingredients that you will easily find in your garden.  I have to admit that normally when I cook I don't do exact measurements on anything, so I can't promise that the measurements I have provided are correct.  I did two things differently than normal.   in the photos you will see posted below.  I used red, yellow, and green bell peppers because they were on sale; and I accompanied my dish with poached eggs and a bit of spicy cod.  

Well, so as to not keep you waiting any longer.  I present you my recipe for pisto.  Please enjoy it and make it often.  Remember, it's healthy!

Ingredients

• 1 large onion
• 1 large green pepper
• 1 large red pepper
• 2 large zucchinis
• 1 kg (around 2 lbs) tomatoes
• 2 cloves of garlic (or more depending on your personal taste)
• 1 tbsp. sweet Spanish paprika (make sure it is sweet, and Spanish if possible)
• Thyme (optional, this is my addition, an authentic pisto does not feature thyme)
• Salt 
• Extra virgin olive oil

Equipment

• 1 large pot
• Cutting board
• Large spoon
• Bowls
• Good chopping knife

Instructions

1. Dice onion and peppers.  Peel the zucchinis and cut them into four pieces lengthwise.  Cut the seedy part out of the middle.  Then chop them the same size as the onion and peppers. 
2. Bring a pot of water to a boil.  When it comes to a boil, add the a few of the tomatoes.  After a minute, remove them with a spoon and rinse them with cold water.  Repeat until all of the tomatoes have been blanched.  
3. When all of the tomatoes have cooled.  Peel the skin and remove the seeds.  Then smash them a bit in a bowl.  
4. Chop off the bottom ends of the cloves of garlic and peel them.  
5. Heat the olive oil over medium heat in a large pot.  When heated, add the whole garlic and onions.  
6. Stir for about a minute,  then add the peppers and cook for about 7 minutes.  
7. Add the zucchini, a pinch of salt, paprika, and thyme.  (I always rub the thyme leaves a bit with my fingers as I remove them from the sprig)  
8. Stir ingredients and continue cooking uncovered for 5 minutes. 
9. Lower the heat and cover the pot.  Cook covered for about 20 minutes stirring occasionally.  (I have never actually timed this recipe.  I always taste as a cook, and from there I decided if it needs more salt, more time, etc.)
10. When finished you can serve it as I like: topped with a fried egg, and accompanied by a good bread.