Elena Arzak

Braising a seared pork tenderloin in milk gives it a lovely silkiness, and the milk a delicious, savory caramel flavor. The milk will gently curdle as the meat cooks, forming small lumps; pureeing it with an immersion mixer will smooth it out again. The strawberries in the salad can be simply halved, but julienning them whimsically disguises their shape (they begin to resemble sliced red peppers)—making their sweetness a pleasant surprise. More Spanish Dishes
Advertisement
Ham Powder
Rating: Unrated
New!
Spain is famous for its hams (jamones)—whole pork legs hang in shop windows and home kitchens. With this ingenious recipe, Juan Mari and Elena Arzak play up the ubiquity of the national staple by transforming it into a simple seasoning—implying that in Spain, ham is as commonplace as salt. Try it sprinkled over scrambled eggs or a pan-seared chicken breast. Just be sure to use serrano ham, which is lean enough to grind into a powder when dried. More Spanish Dishes
Garlic Wafers
Rating: Unrated
New!
Garlic is common throughout Basque cooking—minced, mashed, poached and roasted. But dehydrated? Here Juan Mari and Elena Arzak transform softened cloves into crispy wafers, pureeing them then dehydrating them for an hour in a very low-heat oven. Serve the wafers as a garnish with any dish that calls for sautéed garlic. More Spanish Dishes
The traditional Basque dish that inspired this recipe, merluza en salsa verde, consists of hake (a flaky white fish similar to cod) pan-cooked and topped with a thick sauce of parsley mashed with garlic. Chefs Juan Mari Arzak and Elena Arzak recast the classic by lightly poaching the fish in an ethereal clam broth and transforming the sauce's components into airy distillations: the parsley into crunchy sprigs, the garlic into light, crispy wafers. More Spanish Dishes