08:27 AM CST on Monday, March 13, 2006

News 4 This Morning

There are plenty of hot and spicy recipes for you to try in your kitchen that don't take a whole lot of time. Author Anya Von Bremzen has a new cookbook out called The New Spanish Table.

Recipes:

Coca with Candied Red Peppers

Coca con Pimientos Rojos Caramelizados

2 tablespoons olive oil, plus more for brushing the coca

1 medium-size white onion, quartered and thinly sliced

4 cups thinly sliced drained roasted peppers in oil (from four 14- to 16-ounce jars)

5 tablespoons granulated sugar

2 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar Coarse salt (kosher or sea)

All-purpose flour, for dusting the rolling pin 1 pound store-bought pizza dough, thawed if frozen Confectioners’ sugar, for dusting the coca

1. Heat the 2 tablespoons olive oil in a large skillet over medium-low heat. Add the onion and cook until limp but not browned, 5 to 7 minutes, stirring occasionally. Add the roasted peppers and cook for about 5 minutes, stirring. Add the granulated sugar, vinegar, and 2 tablespoons water and stir until the sugar dissolves. Cover the skillet, reduce the heat to low, and cook until the liquid is reduced, about 10 minutes, stirring from time to time. Season with salt to taste and let the pepper mixture cool completely.

2. Place an oven rack in the center of the oven and preheat the oven to 450°F. Lightly brush a 17- by 11-inch baking sheet with olive oil.

3. Lightly flour a work surface. Using a floured rolling pin, roll out the dough so it is roughly as large as the baking sheet. Transfer it to the oiled baking sheet and brush it with olive oil. Spread the filling evenly on top. 4. Bake the coca on the center rack until it is light golden and baked through, 18 to 20 minutes. Let the coca cool to warm (or make the coca ahead, which actually adds to its flavor; reheat it gently before serving). Cut the coca into rectangles (I use sturdy kitchen scissors for this), dust it very lightly with confectioners’ sugar, and serve at once. Makes 1 large coca; serves 12 as a tapa.

TANGERINE-MARINATED OLIVES

Aceitunas Aliñadas con Mandarina

2 cups mixed cracked green olives

6 small garlic cloves, crushed with a garlic press

2 tablespoons grated tangerine zest

1/2 cup fresh tangerine juice

4 thin lemon slices, cut in half and seeded

3 to 4 tablespoons sherry vinegar, preferably aged

1/4 cup extra-virgin olive oil

2 small bay leaves

1/2 small dried chile, such as arbol, crumbled, or more to taste

1 medium-size pinch of ground cumin

Place the olives, garlic, tangerine zest and juice, lemon, vinegar, olive oil, bay leaves, chile, and cumin in a large glass jar or bowl and stir to mix well. Cover the jar and let the olives marinate overnight at room temperature, tossing occasionally. For a richer flavor, let the olives marinate for up to a week in the refrigerator. Makes about 2 cups