Potato Soup

from The New Spanish Table by Anya von Bremzen

2-4 servrings
1 1/2 lbs baking potatoes (Yukon Gold)
1/4 c extra virgin olive oil
1/2 c slivered almonds (blanched whole)
6 large garlic cloves, peeled
salt and pepper
4-5 cups homemade or good boxed chicken stock
a pinch of saffron, pulverized in mortar
2 t sherry vinegar
parsleycrumbled
crisp bacon for garnish (shredded serrano ham or proscuitto)

Peel and cut the potatoes into irregular chunks this way: Insert the tip of a small sharp knife into each potato, and twist it, until a chunk 1 1/2" pops out. Continue until you have reduced all your potatoes to chunky rubble. Heat the olive oil in a heay pot, at least 3 qt size. Add the almonds and garlic, and cook them over a medium heat, until they are golden-about 5 minutes, being careful not to burn them. Remove to a coffee grinder or mini processor and pulverize.

Add the potatoes to the pan, and stir them around for a minute or two. Add the broth, and all but 2 tsps of the pulverized almond mix. Bring to a boil, and turn down to a simmer. Dissolve the saffron in about 2 tbsps of the soup, and let it sit for a minute or two. Add it to the soup, with salt and pepper. Cook for about 25 minutes, at which point you should be able to crush about half of the potatoes with the back of a big spoon. Do so.

Mix the vinegar with the remaining almond mix, and stir into the soup. Garnish each bowl with the chopped parsley and bacon (ham). Consume with a coarse thick country type bread.

blood orange glazed salmon

fresh squeezed blood orange juice, 1/2 to 3/4 c
fresh chopped ginger, around 1 t
honey or raw sugar, to taste
rice wine vinegar, around 1 T
white wine or vermouth, around 2 T

combine the above ingredients in a small saucepan and simmer over low heat until mixture thickens to the desired consistency. this could take up to 30 minutes.

salmon filets, about 6 oz each
sesame oil, 2 T
soy sauce, 2 T
white wine or vermouth, 1/4 to 1/2 c

meanwhile, preheat the oven 400 F. rinse the salmon filets and pat them dry. dress with kosher salt and pepper if desired. heat a large heavy skillet until very hot. sear the fillets in a tablespoon or two of sesame oil for a minute on each side.

transfer filets to a glass baking dish, drizzle the soy sauce and wine over them. bake for around 10 minutes or until done. transfer filets to a plate and spoon the glaze over the top.