Say Hola To Spanish Cuisine

Simple And Savory Dishes From The Latest Culinary Superpower

(CBS)  You don't have to travel to Spain to appreciate its eclectic cuisine.

According to author Anya von Bremzen, Spain has become a new culinary superpower. Her latest cookbook, "The New Spanish Table," features more than 300 recipes reflecting the diversity of the country's cuisine.

Von Bremzen has covered Spanish cuisine for more than 10 years and takes readers on a tour of Spanish culture, through its food. She also adds modern twists to traditional dishes and includes recipes for every level of home chef.

Von Bremzen visited The Early Show to demonstrate a few of her favorite recipes.

RECIPES

Andalusian Chicken with Green Olives and Bitter Oranges
Pollo con Aceitunas y Naranjas Agrias

4 medium-size chicken legs (about 2 1/2 pounds total), separated into drumsticks and thighs, rinsed, patted dry, and trimmed of excess fat
coarse salt (kosher or sea) and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large white onion, quartered and thinly sliced
2 large garlic cloves, minced
1/4 teaspoon ground cumin
1/4 cup medium-dry sherry
1/2 cup strained fresh bitter orange juice (see Note)
1/4 cup strained fresh regular orange juice
1 tablespoon minced orange zest
2 ripe plum tomatoes, peeled, seeded, and chopped
3/4 cup pitted green olives, such as picholine or Nafplion
3 tablespoons minced fresh flat-leaf parsley
2 medium-size tart juice oranges
2 tablespoons slivered fresh mint

1. Rub the chicken with salt and pepper and let stand for 10 minutes.

2. Place 1 tablespoon of the olive oil in a heavy, shallow flameproof casserole or sauté pan that can hold the chicken in a single layer and heat over medium-high heat. Working in two batches, brown the chicken all over, about 5 minutes per side. Transfer the browned chicken to a bowl.

3. Add the remaining 1 tablespoon olive oil to the casserole and reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until it is limp but not browned, 5 to 7 minutes. Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high, and cook until the sherry is slightly reduced, about 1 minute. Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the casserole, cover it, reduce the heat to low, and simmer for 15 minutes.
4. Add the orange zest, tomatoes, olives, and parsley to the casserole. Continue to cook the chicken over low heat, covered, turning it once or twice, until very tender, about 25 minutes.

5. Meanwhile, peel the oranges with a small, sharp knife, removing all the white pith. Working over a sieve set over a bowl, cut in between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until heated through, about 5 minutes.

6. Transfer the chicken to a serving bowl, spoon the pan juices and olives over it, sprinkle the mint on top, and serve.

Serves 4

Note: Bitter oranges (aka Seville or sour oranges, or naranjas agrias) have a thick, slightly bumpy skin and can be found at many Hispanic groceries. If you can’t find them, use 1/2 cup fresh lemon juice instead.

Chocolate-Dipped Almond-Stuffed Figs
Higos Rellenos de Almendras en Chocolate

3/4 cup brandy
16 soft plump dried Calimyrna figs
16 lightly toasted blanched almonds, preferably marcona
10 ounces best-quality bittersweet chocolate (at least 70 percent cacao), finely chopped or coarsely ground in a food processor
2 tablespoons unsalted butter, chopped

1. Place the brandy in a small microwave-safe bowl and microwave on high power until very hot, 1 minute. Place the figs in a bowl that will hold them snugly. Pour the hot brandy over the figs and let soak for about 30 minutes, stirring several times. Drain the figs thoroughly and pat dry with paper towels. (If you’d like, the brandy can be reused in baking or to plump dried fruit.)

2. Using the tip of a small, sharp knife, make a deep incision in the bottom of a fig and push an almond inside. Repeat with the remaining figs and almonds. (Calimyrna dried figs often come tightly pressed together in round packages. If this is the case, once the figs are stuffed, pat and squeeze them lightly between your fingers to restore their round shape.)

3. Place the chocolate in a small stainless-steel mixing bowl set over a pot of simmering water or in the top of a small double boiler (over simmering water) over low heat and stir until it melts completely, about 5 minutes. Whisk in the butter and stir until the chocolate mixture is glossy, then remove from the heat. The melted chocolate mixture needs to be at least 1 1/2 inches deep to cover the figs. If the level in the mixing bowl or double boiler is too shallow, scrape about half of it into a 1-cup measure, replenishing it as needed.

4. Line a small baking sheet or a large plate with aluminum foil or use a Silpat pan liner, if you have one. Holding a fig by the stem, dip it in the chocolate mixture, turning to coat it completely and letting the excess drip off. If the stem is not long enough to hold, you can skewer the fig on a toothpick. Place the chocolate-dipped fig on the baking sheet. Repeat with the remaining figs.

5. Refrigerate the figs until the chocolate is completely set, about 2 hours. After an hour, use a thin spatula or knife to gently separate the figs from the aluminum foil or pan liner so they don’t stick.
Makes 16 figs.