Paper Palate

Spain and the World Table (DK Publishing, hardcover) from The Culinary Institute of America, with text by Martha Rose Schulman, is a seamless blend of classic Spanish recipes mixed with the innovative and modern dishes that have emerged from Spanish kitchens in the last decade.

The cookbook offers 125 scrumptious recipes, gorgeous photographs, and additional information about the country of Spain, including a map to get your bearings. Also provided are descriptions of the regions and their culinary specialties; a list of vendors for Spanish products; and pages about Spanish cheese, sherry and wine, and specific ingredients such as saffron, olives, and salt cod.

All of the recipes are accessible to the home cook. Variations on the ubiquitous Paella Valenciana include a Paella With Vegetables and a thoroughly modern Sushi Paella. The Tapas offerings include Mission Figs Stuffed With Spanish Blue Cheese, three kinds of Bocadillos, Chorizo Stuffed Mushrooms and Japanese fusion Red Tuna Bites. The seafood and meat chapters include simple supper recipes and more labor intensive, gourmet offerings. The dessert chapter offers a range of mouth-watering recipes such as Spiced Almond Brittle, Hazelnut Passion Fruit Ice Cream, and a traditional Crema Catalana.

Choosing a recipe to make was easy. This white gazpacho is a cold soup that I’ve seen on menus in Spain and have always wanted to try. The flavor was brilliant!
I found it refreshing and tangy and think it would be a perfect dish to serve on a hot summer day.

Cold Almond and Garlic Soup - Ajo Blanco
serves 8

2 cups loosely packed day-old country-style bread or fresh bread, torn into 1-inch (2.5 cm) pieces
6 2/3 cup water
1 tablespoon coarsely chopped garlic
2 cups blanched almonds
2 ½ teaspoons salt - divided use
1/2 cup sherry vinegar
1/2 cup extra virgin olive oil
16 medium green grapes, halved and seeded, for garnish
2/3 cup toasted sliced almonds

1. Soak the day-old bread in 1 1/3 cups of water in a medium bowl for 10 minutes. If using fresh bread, there is no need to soak it.
2. Process the garlic and almonds in a food processor fitted with the steel blade for 1 minute, or until finely ground. Stop halfway through the process to scrape down the sides of the bowl. Add the soaked bread and any soaking water (or the fresh bread), 2 teaspoons of salt, vinegar, and oil, and blend for 2 minutes, or until a smooth paste forms. Add 2 cups of the water and blend for 2 minutes longer, or until smooth.
3. Transfer to a medium nonreactive bowl and stir in the remaining 3 1/3 cups of water (use 4 1/3 cups if using fresh bread). Cover and refrigerate at least 4 hours, or until well chilled.
4. Stir the soup well, reaching to the bottom of the bowl, just before serving. Taste and adjust seasoning with ½ teaspoon of salt, or more if desired. Ladle 1 cup of the soup into each chilled soup bowl, garnish with the grapes and toasted sliced almonds, and serve.