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Spanish Nights From Jane Steele of Simply Gourmet
By Jeff Becker Photography by Russell Bamert
 This edition’s Edible Education featured a night of Spanish dishes and personal chef Jane Steele of Simply Gourmet catering was on hand to lead the way. Held at National Restaurant Supply in El Paso, Steele taught guests how to prepare five Spanish favorites, including Tomato Bread (Pa Amb Tomaquet), Tortilla Española with Garlic Chive Aioli, Moorish Zuccini salad, Pork in Adobo Sauce, and Lemon and Cinnamon scented Flan. Steele explained the qualities of each, and offered suggestions that applied to all dishes (like the fact that tomatoes and tarragon go together nicely). In addition, several items, including some very nice wine glasses courtesy of National Restaurant Supply, were given away to a few lucky individuals.
 TOMATO BREAD PA AMB TOMAQUET
This is one of the classics of the region. Try to use Ciabatta bread, or thin foccacia. If it is thin it will broil perfectly for a little crunch. Top with Jamon
Serano and/or Manchego cheese for a heavier tapas.
Sliced loaf of Ciabatta or other thin bread (like foccacia)
2 very ripe tomatoes
Garlic, optional
Extra-virgin olive oil
Kosher salt and pepper
At its simplest, slices of bread are simply rubbed with half a fresh juicy tomato. If the bread is soft, you can toast it first (as I always do). Other options are to flavor it with garlic, or drizzle olive oil over the top, (both of which I do in addition to salt and pepper). Bake at 450° for 5-10 minutes.
PORK RIBS IN ADOBO SAUCE COSTILLAS DE CERDO EN ADOBO
Serves 8
A bar Juanito in Jerez de la Frontera is famed for its baby back ribs. Jerez is a center of sherry production, so it’s no surprise that the succulent pork gets its tanginess from sherry vinegar.
 1 head garlic
1/3 cup sweet paprika
1/4 cup ground cumin
2 tbsp dried oregano
11/3 cups sherry vinegar
1 cup extra
virgin olive oil
Salt and pepper
4 lbs baby back ribs,
into individual ribs
About 6 cups water
1. In a food processor, puree the garlic, paprika, cumin, oregano and 1/3 cup of the vinegar until smooth. Add the remaining 1 cup of vinegar; process until blended.
2. Heat 1 cup of the olive oil in a large enameled cast-iron casserole dish. Season ribs with salt and pepper and cook over moderately high heat, until browned, about 13 minutes.
3. Season the meat again with salt and pepper and add the vinegar mixture and enough water to cover the meat and bring to a boil. Simmer over moderate heat until very tender, 45-50 minutes. Transfer to a plate and serve.
 LEMON AND CINNAMON SCENTED FLAN
Serves 6
21/2 cups whole milk
1/2 peel of a lemon
1 medium cinnamon
stick, broken
1/4 cup water
5 large eggs
 1. Preheat the oven to 300 degrees. Set six ramekins (6 oz) in a medium-sized baking pan.
2. In a medium saucepan, combine the milk, lemon peel and cinnamon stick and bring to a boil. Remove from the heat and let stand for 15 minutes; discard the lemon and cinnamon.
3. Meanwhile, in a small saucepan, cook 1/2 cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves. Lower the heat to moderate and let the sugar syrup simmer without stirring, until a deep amber caramel forms, about 15 minutes. Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.
4. In a large bowl, whisk the eggs with the remaining 1/2 cup sugar. Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl. Pour the custard into the ramekins. Bake for 40 minutes until a knife inserted into the flan is clean. Transfer to a rack and let cool. Chill for 4 hours or overnight.
5. To serve, run a knife around the edge. Top each flan with an inverted dessert plate and unmold.
If you would like to be a part of Sabroso’s next Edible Education please call (505) 525-7037 or email us!
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