Spanish – NYC

Posted on July 8, 2013

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I have a sweet-spot for all things Spanish for three reasons:

1. My cousin and I traveled to Barcelona together while I was in college and it was one of the most fun and memorable trips of my life — it also was the trip where we went from cousins to the best of friends :).

2. B and I took our first big vacation to Spain together a few years ago, and we explored Seville, Barcelona, Bilboa, and San Sebastian (which has become one of my favorite places in the entire world — literally.) And it was pretty epic.

3. Spanish food. is. SPECTACULAR.

We recently had a dinner with some friends and cooked, as we do, a feast — Spanish style. Entertaining is one of my favorite things to do ever ever ever, and to entertain with some Spanish flair is even better. I even went as far as going all impulse-purchase and buying new plates for the occasion.

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Now, onto the dessert. Nothing says say Spanish like “churros con chocolate”. When B & I were in Spain, it was over my 24th birthday, and I spent the entire morning looking for the best that we could find in Bilbao. We succeeded, and it solidified my love for this Spanish sweet ever since.

While it seems like you have to go through a ton of effort with “frying them” you really don’t. Lo-fi and made on-the-fly, these were a hit and a treat I hope to repeat very soon.

Oh-How-I-Love-Spain-ish Churros Con Chocolate (adapted from Nigella Lawson)

Ingredients:
Churros
1/2 cup superfine sugar
4 teaspoons freshly ground cinnamon
1 1/3 cup plus 4 tablespoons all-purpose flour
2 teaspoon baking powder
2 tablespoon olive oil
2 cup freshly boiled water
4 cups vegetable oil
Chocolate sauce
1 cup dark chocolate chips
4 tablespoons milk chocolate chips
2 tablespoons golden or corn syrup
1 1/3 cup heavy creamDirections:

  1. Mix the sugar and cinnamon on a plate (for coating the cooked churros)
  2. Churros: Stir flour and the baking powder, then beat in the olive oil and freshly boiled water. This will bubble up but keep mixing until you have a warm sticky dough, and let rest for about 10 minutes.
  3. Heat the oil in a medium; it should come about a third of the way up the sides of the pan. (Nigella’s GREAT tip!: When you think it’s hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it’s hot enough). Keep a watchful eye on your hot oil pan at all times.
  4. You can do this with a piping bag, but really who has time for that? Just roll the dough in short 1 1/2 to 2 inches logs and pop them in the hot oil. You can cook as many as you want at a time, just make sure not to crowd the pan.
  5. Once they turn a golden brown, fish them out with tongs and place onto a paper towel. You can have them hang in the oven for a bit on a low heat while the others are cooking to keep them warm if need be.
  6. Chocolate: Melt all ingredients in a saucepan over low heat. Once combined, set it aside in a warm place.
  7. Toss the hot churros into the sugah mixtah just before serving.
  8. Arrange the churros on a serving platter and pour the chocolate sauce into individual pots for serving.
  9. Enjoy!
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