If you love Spanish cuisine or are looking to explore traditional Spanish cuisine then Simone and Inés Ortega’s cookbook 1080 Recipes is for you.  1080 Recipes is a translated English version of Spain’s best-selling cookbook for over 30 years.  The hefty tome truly contains 1080 recipes of quintessential Spanish cuisine ranging from sauces to tapas to full entrées to desserts.  The recipes represent simple, everyday food; that is food you would find when visiting a home in Spain, a kin to the type of recipes one finds in cookbooks such as the Joy of Cooking,  Also, similar to the Joy of Cooking, it seems nearly every Spanish home has a well worn copy of this book in their kitchen.  The recipes have been translated with clear instructions and use US units for measurements. For an example, try out the recipe below for  “Artichokes Stuffed with Serrano Ham”. 

Artichokes Stuffed with Serrano Ham

Alcachofas Rellenas de Jamón Serrano

From 1080 Recipes by Simone and Inés Ortega, Phaidon 2007

• 1 lemon, halved
• 12 globe artichokes
• Scant 1 cup finely chopped Serrano ham or proscuitto
• 2 ½ tablespoons bread crumbs
• 1 tablespoon white wine
• 1 tablespoon chopped fresh parsley
• 1 clove garlic (optional), finely chopped
• 1 chicken bouillon cube
• 2 tablespoons sunflower oil
• Salt

Squeeze the juice from one lemon half and add the juice to a large bowl of water. Break off the artichoke stalks and remove the coarse outer leaves. Cut off the tips of the remaining leaves. Open out the centers of the artichokes and remove the chokes. Rub the artichokes with the remaining lemon half and place in the acidulated water. Combine the ham, 1 ½ tablespoons of the bread crumbs, the wine, parsley and garlic, in a bowl. Drain the artichokes and fill with the ham mixture. Put the artichokes, filling uppermost, into a pan just large enough to hold them in a single layer. Pour in water to cover. Crumble the bouillon cube and dissolve it in a little water, then add it to the pan. Sprinkle the remaining bread crumbs and the oil over the artichokes. Bring to a boil, lower the heat, cover and simmer for 30 minutes. Season with salt if necessary (bearing in mind that the ham and bouillon cube are both salty). Re-cover the pan and cook for 30 minutes more, until the liquid has reduced to a sauce and the artichokes are tender. Serve the artichokes in a dish with a little sauce in the base.  

About 1080 Recipes

1080 RECIPES is the definitive book on traditional and authentic Spanish home cooking, trusted throughout Spain for over thirty years. Written by Spain's best-loved food authorities, it showcases the fastest growing cuisine in popularity, with Spanish restaurants and tapas bars opening in cities all over the world. A bestseller since publication, 1080 RECIPES has sold millions of copies in Spain. It contains 1080 recipes from all Spanish regions, covering everything from appetizers to stews, from vegetables to desserts. 1080 RECIPES is designed by Javier Mariscal, the famous Spanish graphic designer and illustrator, and it includes over 200 illustrations he has created exclusively for this edition along with 100 specially-commissioned photographs. 

Chocolate Almond Brown Sugar Cake

From I'm Dreaming of a Chocolate Christmas by Marcel Desaulniers, Wiley 2007 

Serves 10

Brown sugar, how come you taste so good? The answer is obvious once you taste this sublime composition of delicate golden brown sugar cake and bold chocolate buttercream. Just like a brown sugar cake should. Uh-huh.

Golden Almond Brown Sugar Cake

• 8 ounces (2 sticks) unsalted butter, cut into 1-tablespoon pieces, plus 1 tablespoon, melted
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups tightly packed light brown sugar
• 3 large eggs
• 1/4 cup whole milk
• 1 cup sliced almonds, toasted
• 1 teaspoon pure vanilla extract

Chocolate Amaretto Buttercream

• 22 ounces semisweet baking chocolate, coarsely chopped
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup amaretto
• 1 pound (4 sticks) unsalted butter, cut into 1-tablespoon pieces and softened

Garnish

• 14 to 16 whole toasted almonds

Make the Golden Almond Brown Sugar Cake

1. Preheat the oven to 350°F. Lightly coat two 9 × 1 1/2-inch cake pans with some of the melted 1-tablespoon butter. Line the bottom of the pans with parchment or wax paper, then lightly coat the paper with more melted butter.

2. In a sifter, combine the flour, baking powder, and salt. Sift onto a large piece of parchment or wax paper.

3. Place the brown sugar and the remaining 8 ounces butter in the bowl of a stand electric mixer fitted with a paddle. Mix on the lowest speed for 1 minute, then beat on medium for 1 minute, until soft. Stop and scrape down the sides of the bowl. Beat on medium-high for 2 minutes, until very soft. Scrape down again. Add the eggs, one at a time, beating on medium for 30 seconds after each addition, and scrape down again once all the eggs have been incorporated. Beat the mixture on medium for 30 seconds more.

4. Turn the mixer down to low and gradually add half of the dry ingredients; mix until incorporated, about 45 seconds. Very gradually add the milk and mix to incorporate, about 30 seconds. Gradually add the remaining dry ingredients and mix for 30 seconds. Add the almonds and vanilla and mix on medium for 15 seconds, until thoroughly incorporated. Remove the bowl from the mixer. Use a rubber spatula to finish mixing the ingredients until thoroughly combined. Immediately divide the batter between the two prepared cake pans, spreading it evenly. Bake on the center rack of the oven until a toothpick inserted in the center of each layer comes out clean, about 20 minutes. Remove from the oven, and cool in the pans for 5 minutes. Use a paring knife to cut between the cake and the inside edge of the pan and invert the cake layers onto parchment or wax paper-covered cake circles. Carefully peel the paper away from the bottom of each layer. Refrigerate the cake layers uncovered. If you will be finishing the cake the next day, let the layers cool to room temperature and cover each layer with plastic wrap before refrigerating.

Make the Chocolate Amaretto Buttercream:

5. While the cake is chilling, place about three quarters (16 ounces) of the chocolate in a large, heatproof bowl.

6. Combine the cream, sugar, and amaretto in a small saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring to a boil. Pour the boiling mixture over the chocolate in the large bowl. Stir with a whisk until smooth. Pour the mixture (now ganache) onto a baking sheet with sides, and spread evenly with an icing spatula. Refrigerate for 20 minutes, until chilled but not solid.

7. Place the softened butter in the clean bowl of a stand electric mixer fitted with a paddle. Mix on low for 1 minute; increase the speed to medium and beat for 2 minutes. Stop and scrape down the sides of the bowl and the paddle. Beat on medium-high for 1 minute more, until very soft. Scrape down again. Add the chilled ganache and beat on medium for 30 seconds. Scrape down again. Now beat on medium for 30 seconds more, until thoroughly combined (if you are not tempted to taste the buttercream, you are hopelessly temperate). Transfer 4 1/2 cups of the buttercream to a large bowl, and add the remaining chopped chocolate; use a rubber spatula to fold the chocolate into the buttercream. Fit a pastry bag with a star tip, and fill with the remaining 1 1/2 cups buttercream.

Assemble the Cake:

8. Remove the cake layers from the refrigerator. Use an icing spatula to spread 1 1/2 cups of the buttercream from the bowl as evenly and smoothly as possible over the top and sides of one of the inverted cake layers (baked top down). Place the second inverted layer on the buttercream and gently press it into place. Spread the remaining buttercream from the bowl onto the top and sides of the cake. With the pastry bag, pipe a circle of 14 to 16 stars, each about 1 inch high and 1 inch wide and touching the next, along the outside edge of the top of the cake. Top each star with a whole almond. Refrigerate the cake for 2 hours before serving.

9. Heat the blade of a serrated knife under hot running water and wipe dry before cutting each slice. Keep the slices at room temperature for 15 to 20 minutes before serving.

The Chef's Touch: This cake may be prepared over two days.

day 1: Bake the Golden Almond Brown Sugar Cake. Once cooled to room temperature, cover each layer with plastic wrap and refrigerate until the next day.

day 2: Make the Chocolate Amaretto Buttercream, then ice and assemble the cake as directed. Refrigerate the cake for 2 hours before slicing and serving.

If you have ample space, the cake layers may be frozen for up to 4 weeks (wrap the layers well with plastic wrap to prevent dehydration and to protect them from freezer odors). When you are ready to assemble the cake, for best results thaw the cake layers in the refrigerator for about 12 hours.

The assembled cake may be kept in the refrigerator for up to 3 days before serving. To guard the precious cake from invading odors, refrigerate it in a tightly sealed plastic container.

About I'm Dreaming of a Chocolate Christmas

No one knows chocolate like Marcel Desaulniers, whose bestselling, award-winning books have made his name synonymous with luscious chocolate desserts. Now Desaulniers has created the ultimate holiday baking book for chocolate lovers everywhere, packed with full-color photography. The 72 chocolate treats and desserts you'll find inside I'm Dreaming of a Chcolate Christmas are guaranteed to draw oohs and ahhs from your family and friends, and many are also straightforward to make - which means you'll have time to enjoy Christmas, too!

Felice Kaufman is a Girl Scout leader who loves cooking.  She has combined these two passions by getting the girls in her troop to participate in the creation of a cookbook.  According to Felice “The effort behind the project was to get everyone cooking at home”.  The effort also serves to raise funds for her Westchester NY Girl Scout troop through proceeds of cookbook sales.  The cookbook, called “Americans Cook!”, contains 300 recipes from Chefs, movie stars, politicians, innkeepers, and even the girls themselves.  The recipes range from breakfast entrees through dessert.  These are recipes that are favorites from the contributors including Chefs such as Tom Colicchio, Mario Batali and Bobby Flay.  An example recipe is the “Crab Quiche” from John Travolta shown below.  Other contributors include Presidential candidates Hillary Clinton, Mitt Romney, and others. 

Crab Quiche

by John Travolta, From Americans Cook!

For the Pie Crust

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ cup chilled butter, cut into about 8 pieces         
• 3 tablespoons cold vegetable shortening
• 3-5 tablespoons ice water

Combine flour and salt in the container of a food processor; pulse once or twice. Add butter and shortening and pulse. Process until blended and the mixture looks like cornmeal, about 10 seconds. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated. As soon as the dough comes together, stop mixing. If dough feels dry, add more water, ½ tablespoon at a time, pulsing until just incorporated. Do not overwork mixture or pastry will be tough. Flatten dough into a 4-inch disk and wrap in plastic. Chill until firm, at least 30 minutes. Butter a 9-inch pie plate; set aside.

Sprinkle your work surface with flour. Roll out dough to a 12-inch round. Drape dough onto your rolling pin and place into pie plate. Press dough into bottom and sides of plate, leaving a ½-inch overhang around sides. Tuck the overhang under itself around the edge of the plate. Using a fork, decoratively crimp edge to seal and lightly prick bottom and side of shell. Chill until firm, 15-30 minutes.

Preheat oven to 375 degrees with oven rack set in middle position of oven. Butter the shiny side of a 14-inch square piece of aluminum foil. Place the foil, butter side down, on top of the dough. Fill it with 2 cups of pie weights, dried beans or raw rice. Place the pie pan on a cookie sheet and bake for 20 minutes. Transfer to a rack. Remove weights and foil and let cool.

• 1 pound cleaned jumbo lump crab meat (fresh, not frozen)
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh basil         
• 1 tablespoon chopped fresh chervil
• 1 cup grated Monterey Jack cheese
• 1 ½ cups grated Gruyere cheese

Measure all ingredients.

Custard

• 1 ½ cups heavy cream
• 3 eggs, plus 1 egg yolk      
  
• Salt and pepper to taste

Whisk together cream, eggs, salt and pepper.

Assembly

Preheat oven to 325 degrees. Sprinkle half of each cheese on the bottom of the pie crust. Add crab meat. Sprinkle herbs over crab meat. Sprinkle on the balance of the cheese. Pour custard over all the ingredients almost to the top of the pie dish. Bake for 1 hour and 15 minutes. Let stand 30 minutes before serving.

Serves 6-8

About Americans Cook

Photo by Jon Edwards

Shiitake Mushroom Matzoh Balls from Judy Bart Kancigor

Reprinted from Cooking Jewish by Judy Bart Kancigor, Workman 2007

Neither of my daughters-in-law ever liked matzoh balls until I came up with this recipe. I doctored up plain old matzoh ball mix - and a fine product it is! - with shiitake mushrooms and scallions for a shtetl favorite with an Asian twist. (Not surprising, Jews have had a long love affair with Chinese food!) Go ahead and double or even triple the recipe (and you may have to!), but be careful not to crowd the pot when you are cooking them. Makes 24 to 30 golf-ball-size balls.

• 1/4 cup melted chicken fat or vegetable oil
• 4 scallions, white and half the green part, thinly sliced 3 ounces shiitake mushrooms, stems discarded, finely chopped (1 to 11/2 cups)
• 1 envelope matzoh ball mix, such as Manischewitz
• 1/2 cup matzoh meal
• 4 large eggs, lightly beaten
• 2 tablespoons finely chopped flat-leaf parsley
• 1 teaspoon kosher (coarse) salt
• 1/8 teaspoon white pepper
• 1 teaspoon baking powder (see Notes)
• 2 tablespoons club soda, chicken broth, or water

1. Heat the chicken fat in a medium-size saucepan over medium heat. Add the scallions and mushrooms and cook, stirring often, until the mushrooms are soft, about 5 minutes. Set aside.

2. Combine the matzoh ball mix with the matzoh meal in a medium-size bowl. Add the eggs and mix well. Stir in the mushroom mixture (with the oil), parsley, salt, white pepper, and baking powder. Add the club soda and mix thoroughly. Cover and refrigerate until firm, at least 1 hour.

3. Bring a large pot of water to a boil and lightly salt it.

4. Form the mixture into balls that are a little larger than a marble, wetting your hands if necessary to keep them from sticking. Drop the balls into the boiling water and cook, covered, at a slow, steady boil (not a hard boil) until tender, about 30 minutes (depending on the size of the balls).

5. Carefully remove the matzoh balls with a slotted spoon, and serve in soup.

Notes

For Passover use kosher-for-Passover baking powder, or if unavailable, it may be omitted.

You will find that after cooking these matzoh balls, the cooking liquid is so flavorful, it is almost a soup in itself, particularly if you have used chicken fat. I use this broth instead of water in soups and stews and for cooking rice.

Chicken Soup (Jewish penicillin) from Lillian Bart

Reprinted From Cooking Jewish by Judy Bart Kanciogr, Workman 2007

Open letter to my cousins: Many of you claimed that your mother's chicken soup is the best. My mother's made the final cut for two reasons. First of all, this cookbook was my idea, and when you write your cookbook, you can say your mother's is the best! Second, I am including it because it really is the best, and anyone who disagrees either has never had my mother's chicken soup or is congenitally taste-bud challenged. It is dark golden in color, intensely flavorful, and, in short, an elixir of the gods. I hoard the leftovers to use on special occasions in recipes calling for chicken stock (the real secret of my stuffing and gravy). You see, my mother adheres to the "if some is good, more is better" school of cooking. While this theory usually spells disaster in the kitchen (notably in her meat loaf!), it is the method of choice in making chicken soup. And this is one case where the method is as important as the ingredients.

While her exact ingredients vary as the mood hits her, here is her recipe from a typical day. Serve the soup with matzoh balls and lokshen (thin noodles), or on Passover with mandlen (soup nuts).

Makes about 3 quarts.

• 2 chickens (3 1/2 to 4 pounds each) with giblets (no liver), quartered
• 2 pounds carrots (yes, 2 pounds, not 2 carrots)
• 2 large onions, cut in half
• 5 large ribs celery with leaves, cut in half
• 2 large parsnips
• 1 small sweet potato (6 ounces), cut in half
• 1 turnip (6 ounces), cut in half
• 1 rutabaga (6 ounces), cut in half
• 1 small celery root, cut in half (optional)
• 1/2 large green bell pepper, stemmed and seeded
• 1/2 large yellow pepper, stemmed and seeded
• 2 large bunches dill, coarsely chopped (about 1 1/2 cups)
• 1/2 bunch curly-leaf parsley (about 1/4 cup)
• 3 cloves garlic
• Kosher (coarse) salt and freshly ground black pepper to taste
• Chopped dill, for serving (optional)

1. Place the chicken in a 16-quart stockpot and add water to barely cover. Bring just to the boiling point. Then reduce the heat to a simmer and skim off the foam that rises to the top. Add all the remaining ingredients (except the optional chopped dill) and only enough water to come within about two thirds of the height of the vegetables in the pot. (Most recipes will tell you to add water to cover. Do not do this! You want elixir of the gods or weak tea? As the soup cooks, the vegetables will shrink and will be covered soon enough. Eight to 10 cups of water total is plenty for this highly flavorful brew.) Simmer, covered, until the chicken is cooked through, about 1 1/2 hours.

2. Remove the chicken and about half the carrots from the pot, and set them aside.

3. Strain the soup through a fine-mesh strainer into another pot or container, pressing on the vegetables to extract all the flavor. Scrape the underside of the strainer with a rubber spatula and add the pulp to the soup. Discard the fibrous vegetable membranes that remain in the strainer. If you're fussy about clarity (and we're not), you can strain it again through a fine tea strainer, but there goes some of the flavor. Cover the soup and refrigerate overnight.

4. When you are ready to serve the soup, scoop the congealed fat off the surface and discard it. Reheat, adding more dill if desired (and we do). Slice the reserved carrots, add them to the soup, and serve.

P.S. If you think this chicken soup is controversial, wait till you get to the kugels and mandelbrot!
P.P.S. Actual message on my answering machine from my friend Diane Weiss in New Jersey after I sent her a copy of Melting Pot Memories: "Judy? I just made your mother's chicken soup, and my whole family is standing around the pot slurping with a straw!"

Alternate serving suggestion: Allow the matzoh balls to cool somewhat. Cut into bite-size pieces to be eaten by hand. Offer several whole for throwing. Serve my mother's Chicken Soup  lukewarm on the side in a sippy cup.

About Cooking Jewish

Got kugel? Got Kugel with Toffee Walnuts? Now you do.  Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts - the holiday has its own chapter - and crossover dishes. Blending the recipes with over 160 stories from the Rabinowitz family - by the end of the book you'll have gotten to know the whole wacky clan - and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever - really! - from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother's is the best.") Every recipe, a joy in the belly.