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Cook & Eat Like José This Labor Day

August 2015

Enjoy the very best of Spain this Labor Day with the José Andrés’ selection of artisanal gourmet foods now available on La Tienda. With just a few clicks of your mouse, some of Spain’s finest culinary gifts can be at your door, making it easier than ever to put together these delicious and impressive spreads.

Herb-Marinated Olives

In a large bowl, combine 5 peeled and crushed cloves garlic with 1 cup each of Hojiblanca Olives, Arbequina Olives, Manzanilla Olives and 1 cup of Arbequina Extra Virgin Olive Oil. Add 2 bay leaves, 3 sprigs fresh thyme, 2 sprigs fresh rosemary and the juice and zest from 1 orange. Stir well to incorporate. Cover the bowl with plastic wrap and allow to marinate at room temperature for at least 4 hours, or in the refrigerator overnight. If refrigerating, allow the olives to come to room temperature before serving. When ready to serve, stir in 2 tablespoons of Marcona almonds and a pinch of coarse sea salt, to taste.

Pa de Pagès with Goat Cheese and Piquillo Peppers

In the bowl of a food processor fitted with a steel blade, purée 1 cup fresh goat cheese, 3 tablespoons of heavy cream and 1 tablespoon of Arbequina Extra Virgin Olive Oil until the cheese is smooth and creamy. Assemble 1 box of Pa de Pagès on a serving platter and spread each one with a tablespoon of the whipped goat cheese. Top each with a Roasted Piquillo Pepper and a drizzle of Arbequina Extra Virgin Olive Oil before serving.

Toasted Bread with Tomato Spread and Sardines

Rub the open faces of 2 ripe, halved tomatoes against a grater placed over a mixing bowl and discard the skins. Add 3 tablespoons Cornicabra Extra Virgin Olive Oil and a pinch of sea salt, to taste, and set aside. Preheat oven to a broil and toast 1 halved baguette until lightly golden brown, about 3 minutes. Spoon the tomato spread over the bread and place a fillet from 1 can of Sardines in Olive Oil on top. Garnish with a drizzle of Cornicabra Extra Virgin Olive Oil and fresh thyme leaves and cut into individual slices for serving.

Strawberry & Arugula Salad with Sherry Vinaigrette

Whisk together 3 tablespoons of Pedro Ximénez Sherry Vinegar with ¼ cup Arbequina Extra Virgin Olive Oil in a small bowl and season with salt and pepper, to taste. In a large serving bowl, combine one 7-ounce package arugula with 1 pint of strawberries that have been hulled and quartered and toss well to incorporate. Lightly dress the salad with the sherry vinaigrette and sprinkle with ¼ cup whole almonds before serving.

Click here to see more José Andrés Foods on La Tienda.