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El Farol Hardcover – April 13, 2004

4.9 out of 5 stars 16 customer reviews

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Editorial Reviews

From the Inside Flap

Contents El Farol Basics Sofrito Basic Aioli Lemon Caper Aioli Aioli de Higos Aioli de Garbanzos Green Onion Butter Cabrales Butter El Farol Preserved Lemons Preserved Lemon Butter Sauce Green Olive Vinaigrette Saffron Vinaigrette Chipotle-Mustard Vinaigrette Vinagre de Jerez Mojo Verde Picked Red Onions Compota de Manzanas y Vino Moroccan Carrot Sauce Espresso-Chipotle Sauce Harissa Sauce Aji Amarillo Salsa Port-Fig Syrup Toasted Cumin Tomato Sauce Pernod Saffron Cream Sauce Mediterranean Salsa Romesco Sauce Paprika Oil Curry Oil Migas Salsa Verde with Fennel Seed El Farol Pincho Spice Mix Fish Stock Chicken Stock Jamon Stock Sopas y Caldos Soups and Stews Caldo Pescado Marmitako Oyster-Potato Soup Posole Clam Chowder Oxtail Soup Fabada Gazpacho Sopa de Guisantes Sopa de Almendras Tapas Frias Cold Tapas Sandia con Jamon Mejillones al Vinagreta Mojama Jicama with Lime and Catarina Chile Betabeles Goat Cheese Dressing Ceviche Bay Scallop Ceviche Salmon Ceviche with Sweet Corn Vinaigrette Marinated Peruvian Purple Potatoes Pollo Curri Preserved Lemon Goat Cheese Spread Queso Fresco Ensalada de Uvas con Queso Couscous Orange-Fennel-Olive Salad Moroccan Eggplant Shrimp Escabeche with Black Olives and Mint Sangrita Oyster Shooters Tortilla Espanola Marinated Olives Tapas Calientes Hot Tapas Espinaca con Pasas Gambas al Ajillo Bonito Portabellas en Jerez Pasta Pinon Verde Argentine Beef Empanadas Baked Oyster and Pancetta Empanadas Portabella-Cabrales Empanadas Chorizo-Potato Empanadas Gambas al Alcaparra Higos Rellenos Puerco Asado Pulpo Asado Queso Frito Sardinas al la Plancha Croquetas de Salmone Croquetas de Bacaloa Pinchos de Venado Pez Espada Almejas con Mazanilla El Farol Fried Calamari Albondigas Setas Pollo Harissa Pimientos de Padron Achiote Citrus-Steamed Chicken in Banana Leaf Aguacate Alcachofas Hojas de Uva Mejillones con Jamon Pepita Flatbread Rosemary-Yogurt Flatbread Main Courses Paella Mixta Paella de Puerco y Espinaca Paella de Gambas y Morcilla Pepita-Crusted Salmon with Toasted Cumin Tomato Sauce Trout Wrapped in Jamon Serrano Zarzuela de Mariscos Puerco con Manzanas y Cabrales Cordero Harissa Roasted Duck with Moroccan Carrot Sauce Beef Tenderloin with Cabrales Butter Rabo de Toro Cod with Clams and Chorizo Carne Milanesa with Aioli Grilled Lobster with Chipotle-Mustard Vinaigrette Postres Desserts Datiles Lemon-Rosemary Flan Lavender Goat's Milk Flan Chocolate al Vapor El Farol Goat Cheese Tart Pastelitos de Dulce de Membrillo Orange Polenta Almond Cake Raspado de Sangria Torrijas Sweet Coconut Rice Pudding Pedro Jimenez Caramel Sauce Torta de Chocolate Milagro Sugar Cookies Royal Icing Vinos Wines Sangria Tinta de El Farol Sangria Blanca de El Farol Nectar de los Dioses Melon Mezcalito Carajillo Siesta El Farol About Spanish Wines Pantry Items Index

About the Author

James Campbell Caruso lives in Santa Fe where he is the executive chef at El Farol, a chef and instructor at the Santa Fe School of Cooking, and the author of many articles on cooking and restaurant culture.

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Product Details

  • Hardcover: 160 pages
  • Publisher: Gibbs Smith, Publisher (April 13, 2004)
  • Language: English
  • ISBN-10: 1586851012
  • ISBN-13: 978-1586851019
  • Product Dimensions: 8.5 x 0.7 x 10 inches
  • Shipping Weight: 2.7 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #768,089 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By B. Marold HALL OF FAMETOP 500 REVIEWER on June 30, 2004
Format: Hardcover
This book, `El Farol' by Chef James Campbell Caruso contains recipes from the menu of the Santa Fe restaurant of the same name. A few restaurant cookbooks transcend their very simple objective of publicizing the restaurant. Some of the more obvious examples are `The French Laundry Cookbook' by Thomas Keller and the `Zuni Café Cookbook' by Judy Rodgers. Both take the reader far beyond simple recipes and provide either very basic insights into what makes a great restaurant or truly inspired instruction on what it takes to cross the boundary between good food and great food. While both of these cookbooks offer over the top attention to details, there are some transcendent restaurant cookbooks which succeed through simplicity, at the cost of providing instruction. The premier examples of such books are the cookbooks of Rose Gray and Ruth Rogers of London's River Café. If this book is to break out of it's mold as an elaborate advertisement for the El Farol restaurant, it will want to emulate these great River Café cookbooks.
I believe this book almost succeeds in matching the quality of the Gray and Rogers books. The first thing that impressed me was the modesty of the book's author and `sponsor', the El Farol owner David Salazar. There was no posturing, preaching about using fresh ingredients, or gratuitous photographs of strolls through the hills around Santa Fe. The next pleasant surprise was that in spite of the fact that El Farol is very close to `Tex-Mex Central', the cuisine is almost entirely Spanish, and a fairly faithful Spanish cuisine at that. As we see in the subtitle, the cuisine also specializes in tapas.
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Format: Hardcover
El Farol is the oldest restaurant and bar in Santa Fe, New Mexico. Frescoes by Alfred Morang decorate the walls of the 1835 adobe. In this eclectic setting, oil paintings by Roland Van Loon dance across your vision as you take pleasure in the Spanish Cuisine.

For quite some time I've wondered about using smoked paprika and Chef James Campbell Caruso uses this ingredient in many of his recipes. Have you ever wondered how to make those preserved lemons? There is a recipe with simple ingredients like sea salt, cinnamon, cloves, garlic and olive oil. Once the lemons are preserved, you store them in oil for six months to a year. The Preserved Lemon Butter Sauce calls for 1 tablespoon chopped preserved lemons. This sauce can be served over salmon.

One of the most intriguing recipes is for the El Farol Pincho Spice Mix that makes use of all sorts of spices and herbs I've never blended together before like, smoked paprika and oregano. You rub the unique spices on anything you can grill.

If you love blue cheese, you may want to try to find "Cabrales." Most of the recipes do use readily available ingredients although you may have to hunt for saffron in your grocery store or order it online.

Recipes you may enjoy:

Lemon-Rosemary Flan - the El Farol's biggest-selling dessert

Marscarpone-Stuffed Figs and Dates - sprinkled with pistachios and arranged with orange slices.

Grilled Artichokes in Saffron Butter

Beef Empanadas - a masa harina/flour based dough filled with spicy turkey filling.

Grilled Artichokes in Saffron Butter - one of the most popular tapas (small, savory Spanish dishes)

The picture in this book that made me terribly hungry was the Ensalada de Uvas con Queso.
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Format: Hardcover
I am living in Italy, close to Parma, so I am used to good cooking and food. When I buy El farol I wish to learn to cook some spanish dishes, but what I have found is more. Recepies are written in an easy way, step by step, and it is impossible to make a mistake. There are a lot of suggestions and I have immediatly tried to cook Caldo Pescado and Gambas al Alcaparra.

There is a lot of living joy in this book
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Format: Hardcover
As a former resident of the beloved Santa Fe, one of the things I miss most about it is the food. A no other restaurant ranks higher on my list than that of El Farol. The food is superb! Executive Chef Caruso pays extra attention to their famous, mouth-watering tapas. It has been a long awaited arrival for this book and it's about damn time. I can only hope to rekindle some of my fondest memories by attempting to recreate his masterpieces in my own kitchen. If you take pleasure in dining on Spanish cuisine, I implore you to buy this book. I, personally, am excited to add it to my collection of cookbooks.
Oh and one more suggestion, I recommend the fried avocado (a.k.a. aquacate). It's delectable, although not nearly as pretty as when it is served at the restaurant. I, however, am not a culinary artist nor even close to being a chef.
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Format: Hardcover
Tried the Lavender Goats Milk Flan on page 165 last night. Ever had an epic fail in the kitchen? Well, this was one for the history books! First, the instructions to make the caramel are incomplete, so if you don't know better, this sauce will never turn out. Secondly, the quantity of lavender in the recipe is suspect. It says to use 1/2c of dried or 1/4c of fresh. Generally when using herbs, the reverse is true because dried herbs are more potent. (I used dried) Regardless, the custard turned a Grinch-like green color, and the flavor was overpoweringly strong. One bite was enough. It was like eating potpourri, or biting into a scented Yankee Candle. Not very appealing! I'm glad I tried this recipe for all of the laughs I got from making such a hideous dessert! :) I will, however, try it again using far less lavender as I still feel it has potential!

The Goat Cheese Dressing on page 61 is DA BOMB! My favorite new dressing/dip. The Romesco sauce page 30 is really good too, very versatile.
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