Chef Vanessa Bathfield Phone: (310) 479-
Personal Chef and Catering Services
Chef Vanessa Bathfield
Shrimp with garlic sauce
Ingredients:
2 pounds large shrimp (peeled shrimp – leave tails on for easy handling)
8 cloves garlic (unpeeled)
4 tablespoons olive oil (Spanish if you can find it)
2 tablespoons butter (salted)
4 tablespoons parsley – finely chopped
3 tablespoons good quality Brandy
Method:
In a hot pan add oil and half the butter and sauté the shrimp until they change color. Add the unpeeled garlic and sauté with the shrimp. Once the shrimp are cooked, remove the shrimp and deglaze the pan (with the garlic) using the brandy. Reduce the liquid by half and take off the heat. Whisk the remaining butter into the sauce and add the parsley. Pour the sauce over the shrimp and serve very hot.
Serves 8
Serrano Ham
Ingredients:
1 ½ pounds Serrano ham
There are very few places in LA that sell authentic Spanish Serrano Ham. I purchase mine online from www.latienda.com and its well worth the wait because it is delicious. However, if you don’t have time you can replace with proscuitto or a high quality ham.
Method:
Simply fan the ham on a plate and serve with toothpicks.
Serves 8
Spanish tortilla with paprika
Ingredients:
8 medium sized Idaho potatoes
1 small onion – finely diced
10 eggs
4 tablespoons olive oil
1 tablespoon Spanish paprika
½ cup Spanish Manchego cheese -
Salt and pepper
Method:
Peel potatoes and slice finely and place into a small bowl.
Add diced onion with the potatoes
In a nonstick pan heat 2 tablespoons olive oil and add the potatoes and onions. Slowly cook on low heat. Remove from pan when cooked into a bowl.
In a separate bowl beat the eggs and add into the potato mixture. Gently stir in a teaspoon of salt. Let sit for about 5 minutes.
Warm the pan again and add the remaining oil. Once oil is hot (not smoking) add the egg and potato mixture. Sprinkle with paprika, pepper and shredded Manchego cheese. Slowly cook the eggs on low heat; this cooks the bottom of the eggs in the pan.
With the oven on broil, place the pan into the oven with the handle sticking out (the oven door will be slightly ajar). This will brown the top of the eggs and cheese.
Gently slide the tortilla off the pan and onto a serving platter. Cut into thin wedges.
Serves 8
Gazpacho
Ingredients:
4 large ripe tomatoes, peeled and seeded
1 red pepper – roasted (or a jar of roasted red peppers)
1 large cucumber. peeled and seeded
3 tablespoons red onion, finely diced
1 tablespoons garlic
4 cups tomato juice
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
4 tablespoons cilantro, finely chopped
salt and pepper
Methods:
In a food processor, puree 2 tomatoes, 1 red pepper, ½ cucumber, onion and garlic. Add the tomato juice.
Finely dice the other 2 tomatoes and rest of the cucumber. Add these to the tomato mixture and then add the lemon juice, vinegar, cilantro, salt and pepper to taste. You want this to be a refreshing cold soup. Chill until ready to serve. I like to serve these in espresso cups as a tasting size.
Serves 8
Assorted olives
Ingredients:
Choose a selection of your favorite olives – green, black or marinated. Choosing pitted olives will be easier on your guests and you (nothing like cleaning up the pits).
Method:
Using small dishes; arrange the olives in a colorful selection and serve with toothpicks.
Serves 8