Chef Deborah Hansen of Boston’s Taberna de Haro in Brookline, Mass. cooks up tasty carb morsels
(TV Diner) - Authentic Spanish tapas are closer to home than you think. Behold, Chef Deborah Hansen's Tarberna de Haro in Brookline, Mass. Go for everything, but make the 'wrinkled potatoes' a must.
For more information, go to www.tabernaboston.com .
Papas arrugadas
These irresistible, salty little potatoes are ubiquitous in the Canary Islands. They are served alongside two little bowls of mojo (dip), a red and a green.
The mojos vary slightly from place to place, but they are always garlicky, tart, and robust. You'll end up putting them on everything!
Papas "Potatoes"
3 pounds creamer potatoes (small, the size of golf balls), unpeeled
1/2 a lemon
3 handfuls of sea salt (kosher can be substituted if necessary)
Place the potatoes and lemon, squeezed, in a pot and cover with water. Let sit for 5 minutes, then discard the water and lemon.
Refill pot with cold water, but only until potatoes are almost covered.
Add 3 generous handfuls of salt - do not skimp!
Boil for 20 minutes, until potatoes are almost soft, and discard the water.
Put the pot of potatoes back on the hot stove and shake until they are dry, wrinkled, and whitish from the salt. Serve immediately with the two sauces below.
Local
Mojo Picn/Spicy red dip
3 dried hot peppers, preferably chipotle (assuming you can't get Canary Island peppers!), soaked in hot water
4 sweet dried peppers, such as ancho, soaked in hot water
4 gloves garlic, peeled
1 tablespoon cumin seed, crushed
pinch of salt
1/3 cup white wine vinegar
1 cup Spanish olive oil, extra virgin
Remove the seeds and ribs from the peppers and boil together for 3 minutes.
Using a mortar and pestle if you want the old-school, traditional way, or, using a food processor if you wish to be modern, pur all the solid ingredients.
Add the vinegar and mix well.
Add the olive oil in a slow stream while mixing.
Serve with potatoes or just about anything that needs spicing up.
Mojo verde/Green dip
1 bunch of cilantro, stems twisted off and then washed
4 cloves garlic peeled
1 green cubanelle pepper, ribbed, seeded, and roughly chopped
1 tablespoon cumin seeds, crushed
1 pinch salt
1/3 white wine vinegar
1 cup Spanish extra virgin olive oil
Using a mortar and pestle if you want the old-school, traditional way, or, using a food processor if you wish to be modern, pur all the solid ingredients.
Add the vinegar and mix well.
Add the olive oil in a slow stream while mixing.
Serve with potatoes or just about anything that needs spicing up.
