I once spent a good deal of time and $$ buying French cookbooks and experimenting. To a lesser degree, I did the same with Italian and Indian. Ho hum, been there, done that. What's new in food? Spain!!
The New Spanish Table is a fantastic cookbook. It has about 300 recipes from all regions of Spain, and has a good balance betwee traditional and modern. There are even a few contributions from Ferrán Adriá of El Bulli.
Last night I tried one of the tapas recipes as an entree: Salmon with Vanilla Oil and Salmon Roe.
Paraphrasing:
Split two fresh vanilla beans and cut into 1-inch pieces. Place in a glass bowl and cover with 1/2 cup grapeseed oil. Cook on high power in a microwave oven for 45 seconds. Cover, and infuse for six hours. Strain.
Take a 1-inch thick center cut salmon fillet, rub with olive oil and place on a dinner plate, and cover with plastic wrap. Cook in a 180-deg F oven for 15 minutes. Let the salmon cool.
Slice salmon into 1/4" slices and arrange on plate. Place some salmon roe on each slice and drizzle with the vanilla oil. Highly recommended!
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