ajo blanco

the ingredients:

450g blanched almonds

1.5 liters ice water

150g stale bread

4 cloves of garlic (peeled)

6 tbsp. extra-virgin olive oil

6 tbsp. sherry vinegar

kosher salt and freshly ground pepper

the method:

drench the bread in water, and then ring it out. set aside.

pulse the almonds in a food processor. add about five tablespoons of water until a paste forms. add the ice water, bread, garlic, olive oil and sherry vinegar, and pulse until smooth. season to taste with salt and pepper. transfer to a large bowl, and chill for at least four hours. garnish with more olive oil or sherry vinegar when ready to serve.

slightly adapted from a cortijada los gázquez recipe.

torta de chocolate

the ingredients:

2 eggs

3 oz. superfine granulated sugar

8 oz. good chocolate (at least 70% cacao)

8 oz. unsalted butter

pinch of salt

8 oz. ground digestive biscuits plus 2-3 more (i’d never had these but was immediately addicted; you can find them on amazon or at a local specialty store.)

1 shot amaretto

double cream (or heavy cream thickened with mascarpone)

the method:

butter or spray a 9″ springform or tart pan.

in the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar until light and creamy, a few minutes.

in a double boiler, gradually melt the butter and chocolate, and whisk together until smooth. add the chocolate mixture to the butter and sugar, and beat on low until just combined. add the biscuit crumbs, and beat for a few more seconds. add the amaretto, and beat until smooth.

pour the mixture into the prepared pan, and refrigerate for at least three hours. once chilled, slice, and serve with cream on top.

courtesy of cortijada los gázquez.