TAPASPalmierTheEDITION
Editor-in-Chief of The Palmier
Dear Readers, One of my favorite restaurants to visit whenever I am home is Bulla Gastrobar in Miami, FL. Bulla is a restaurant that specializes in making tapas, but with a Cuban twist. Whenever I walk in, the warm, inviting smell of montaditos (brisket, tomato marmalade, guindilla, and tetilla cheese, all on top of a slice of baguette) never fails to immediately fill my nose, as my stomach grumbles impatiently. But all I can ever think about is their croquetas with fig jam. The crispy, crunchy initial texture is followed immediately by the soft, savory-sweet balance of the jam with the filling, creating something so unique and special. Not only do I get to eat such amazing food when I visit Bulla, but the act of sharing these small plates with my friends and family emphasizes what Bulla makes me know deep down: I am home. But tapas are not always complicated, complex, and frankly too often overpriced small plates. They are small, easy to put together meals that look fancy, taste delectable, and are sure to impress your friends during your next Oscars watch party or Broadway Musical movie night. These recipes are all cost-friendly and are meant to be made together so you and your friends have a smorgasbord of scrumptious treats (that pair nicely with a $10 bottle of wine for those who are (21). Though for many of us our home towns are far from Tufts, tapas can help us create a sense of family and belonging with our friends despite the distance. We hope you enjoy these tiny, tasty tapas, which make me feel like I’m home Happyagain. reading and happy eating, Megan Houchin ‘23
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There are over a dozen traditional tapas restaurants in Boston, plus there are lots of other restaurants that emulate tapas-style cuisine with various cultural twists. Where do the beloved snack-sized dishes come from, and how did tapas become what they are today? Tapas originate from Spain, and they are small dishes that are meant to be accompanied with wine. The meaning of “tapas,” at least in the US, now refers to any type of food served in small portions that are meant to be shared between a group. The history of tapas, though, is somewhat mysterious. Spain is a country with multiple, dis tinct regions, and the origin story of tapas varies depending on which region you ask, though there are a few stories that are more pervasive than others.The most popular stories involve the Spanish monarchy. A common theory is that in the 13th century, King Alfonso X of Castille was very ill. While he was recuperating, he could only eat and drink in small amounts, so he would have small glasses of wine with a snack between larger meals. He attributed part of his recovery to the portion sizes in which he ate and drank. He thought that his meal regime was so brilliant that he even made a decree that all drinks be served with a small snack. Another tale involving royalty comes from a relative of Alfonso X. This story takes place in the 19th century when Alfonso XIII ordered a glass of wine in a famous tavern in the city of Cadiz in southwestern Spain. Cadiz is known for being very windy, and the winds that pass through it carry dust from the Sahara desert. Knowing this, the king’s waiter decided to serve him his glass of wine with a slice of cured ham on top to keep the dust from falling into his drink. The king enjoyed his drink and snack so much that he asked the waiter to serve him another glass of wine “with the cover.” News spread across the country of the king’s unique meal and this persisting trend was born.While the more popular stories involve kings, there are others that attribute a more humble conception of tapas. Some say that it came from a farmers’ bar in Seville where the bartenders would serve beer or wine with a small saucer on top to keep flies from going into the drinks. The bartenders soon realized that they could use the saucer to serve small portions of food like cheese, olives, or cured meats. The thought of getting a drink and snack also made customers more likely to comeRegardlessback. of the story, the common theme is that tapas originated as “covers” or “lids,” which is the literal meaning of the word “tapa” in spanish. Tapas have evolved from these tales to become a beloved global dining phenomenon. Whether you’re a history buff interested in taking a bite out of time or just a curious foody, tapas are an excellent way to try something new!
George Moraites ‘23
Origin of Tapas
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SkewersCharcuterie
Sophie Dorst ‘24 The elaborate charcuterie board is always a crowd pleaser, but what if you could pack all of that flavor into an easyto-eat kabob? These charcuterie skewers are a great addition to any meal. They are simple to make, and customizable to your preferences. Here is a guide to an easy charcuterie skewer. Prep Time: 15 minutes Makes: 24 skewers Ingredients Grape tomatoes Prosciutto Genoa salami Olives White ArugulaGoudacheddar Balsamic Vinegar Instructions 1. Chop meat, cheese, and veggies into bite size pieces. 2. Arrange meat, cheese, and veggies onto the skewer in an alternating pattern. 3. Drizzle balsamic vinegar on top of the skewers. 4. Serve on a plate with dips and other accompaniments of your choosing. Notes 1. Some good accompaniments include baguettes, crackers, balsamic dress ing, dijon mustard, and even jams 2. Get Creative! 04
Prep Time: 20 minutes Makes: approximately 4 servings Ingredients ½ cantaloupe (or 3 cups of pre-chopped cantaloupe)
MelonProsciutto-Wrapped
2. Cut and squeeze a lime wedge onto the fresh fruit. Optionally, place a small spoon of ricotta onto each of the fruit wedges.
3 peaches (or other fruit of choice) 15 slices of prosciutto 1 ¼limecup ricotta (optional) Instructions
1. Peel and cut the cantaloupe and the peaches into small wedges.
Chloe Nia ‘24
3. Carefully wrap ½ of a slice of pro sciutto around each fruit wedge. 4. Serve and enjoy! This also goes great on a charcuterie board! 05
There’s a true beauty in the combi nation of the sweetness and freshness of fruit and the saltiness of cured meat. Specifically, prosciutto is a dry-cured Ital ian meat that pairs perfectly with various types of fruits. Cantaloupe is one of the more popular fruits that it’s paired with, but prosciutto goes well with various oth er fruits, including stone fruit (peaches, plums, nectarines, etc.). With the addi tion of the acidity of lime and optionally the richness of ricotta, this is the easiest summer-inspired snack that’s delicious with every bite.
Ingredients
3. Arrange the slices on the baking sheet.
4 oz log of goat cheese
Ingredients
2. Smear a dollop of fig jam on top of the cheese.
3. If wanted, top with toasted nuts. This could be sliced almonds or walnuts to give your crostini extra depth and crunch factor. 4. Enjoy! For Crostini 06
6. If the oven is at 375°F, bake for 12-15 minutes. If the oven is at 425°F, bake for 6-9 minutes.
Makes: ~36 crostini Prep time: 5 minutes Bake time: 6-15 minutes
1 jar of fig jam
Instructions
7. Take out the crostini when the edges of the bread are golden brown in color.
Ingredients
2. Using a serrated knife, slice the baguette into ¼ inch thick pieces.
For Savory Topping
Crostinis Arielle Weinstein ‘25
1 baguette
5. Lightly sprinkle the slices with salt and place in the oven.
Instructions
4. If you have it, use a pastry brush to coat both sides of the bread slices with olive oil. If you don’t have a pastry brush, using a teaspoon works perfectly as well.
1. Take one slice of bread and spread with a layer of brie cheese.
1/3 cup olive oil Sea salt
Small jar (8 oz) of sun dried tomatoes
Instructions 1. Take one slice of bread and spread with an even layer of goat cheese.
8. Garnish with your favorite toppings and enjoy!
1-2 wedges of brie cheese
Toasted nuts (optional)
Want an aesthetic appetizer that simultaneously gives you the satisfaction of crunch but also melts in your mouth? Crostini are the perfect pre-dinner snack to lay out at any type of gathering. You can make them as fancy or as simple as you’d like, they are customizable for all levels of chefs. Exceedingly versatile in terms of toppings, crostini will appease the taste buds of any picky eater. Here is a guide to basic crostini with one savory and one sweet topping to go along with them!
1. Preheat the oven to your desired temperature. Anywhere between 375°F and 425°F is good.
2. Arrange the sun dried tomatoes on top of the goat cheese.
Fresh herbs (optional)
3. If desired, garnish with fresh herbs. These could be thyme, tar ragon, chives, or if you’re feeling adventurous, Everything But The Bagel seasoning. 4. Enjoy!
For Sweet Topping
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Phenomenon of Tapas Aditi Mehndiratta ‘24 09
Whenever I go to a restaurant, my favorite part of the meal is always the appetizers. For me, having the option to take bites of multiple small dishes and also share food with the group that I am dining with creates such a fun and social experience. My family often tries to replicate a similar communal eating experience with our main dishes by ordering “family style”, but with large pasta dishes or curries, the meals are not always conducive to sharing. For this reason, I have grown to love the idea of tapas, a traditionally Spanish cuisine, which are truly made to be shared. Tapas replicate the joys of appetizers and allow for diners to taste many different dish es as part of their meal. Tapas have made their way across the world and have become the focus of many restaurants’ menus. From my ex perience going to tapas restaurants with my friends, the environment has always been very energetic. As I walk past tables, I hear diners sharing their opinions about each dish and making sure everyone was able to at least taste every item. The constant influx of food and the creative ways that the chefs try to impress their diners with only a few bites creates a special environ ment that can not be replicated by any ordinary restaurants. Reminiscing on my first expe rience at a tapas restaurant last spring, my mouth is already watering. While the patatas bravas, crispy brussel sprouts, and grilled chicken thighs were my top three bites from that meal, I am so grateful that I was able to also try ten other dishes. Each of the dishes brought a unique flavor to the table and allowed for each diner to try everything but still choose a few dishes that they absolutely adored. Selecting one item from a large menu of unique options can often be overwhelming, and I know that I often regret my choice after I see others’ meals. Tapas gave me the opportunity to order every item that I thought sounded tasty and thus left no room for regrets. I believe that the flexibility that comes with ordering tapas is one of the main draws to the cuisine. Personally, the only issue that I have with tapas dining is the prici ness of the food. While tapas used to be considered “bar food” and thus were comparatively cheap, they now have been transformed into an upscale dining experi ence and are more inaccessible to younger diners, such as college students. I believe that while these up scale restaurants serve a good pur pose to a particular audience and for certain occasions, there should be a way to bring back the financial accessibility to tapas. Many of the restaurants that have such pricey dishes use fancy ingredients such as truffle to enhance their dishes and thus increase their prices. If the dishes are dazzled with more common ingredients, perhaps their prices would not be as daunting to students living on a strict bud get. There is a fine balance between fancy truffle infused brussel sprouts and dining hall brussel sprouts, and I believe that a restaurant that can find that balance and a price that would match that medium would be an ideal place for students to frequent. Finally, college students, if you are craving a tapas meal but your bank account is begging you not to visit an upscale restaurant, there are plenty of dishes that can be homemade and served as a tapas dinner. By definition, tapas are simply small plates. If you want to have a similar experience as a tapas restaurant in the comfort of your home, gather your friends and work together to make ten small dishes. The energy found in communal dining outside of your home can be replicated at your very own kitchen table for a much cheaper price! Therefore, maybe it is just me who has severe fomo from other people’s beautiful looking dishes, but tapas seem to silence my jealousy and regrets and therefore I will forever be a proponent of small plate dining.
4. Remove the mushrooms from the oven and let cool for 5 minutes. Transfer mushrooms to a plate and drizzle lightly with olive oil and red wine or other vinegar. Serve.
2. Add the minced or dried rosemary, lemon zest, garlic, salt, and pepper to the bowl of mush rooms. Toss to thoroughly combine. Drizzle 2 tablespoons olive oil over the mushrooms and toss to combine.
Instructions 1. Preheat an oven to 425 ºF. With your hands, tear the mushrooms into ½” pieces and place in a large bowl.
Roasted Mushrooms Prep Time: 10 mins Cook Time: 30 mins Makes: 4 servings (intended to be served along side other tapas) Ingredients 1lb white or brown mushrooms, cleaned and stems removed 1 sprig fresh rosemary, leaves removed and minced or ½ teaspoon dried rosemary ¼ teaspoon lemon zest 1 clove garlic, minced 2 tablespoons olive oil Olive oil and red wine vinegar for garnish Salt and pepper to taste
09 Aaron Gruen ’25
3. Spread the mushrooms evenly on a 9”x13” sheet pan. Place in the oven and roast until mushrooms are reduced in size, browned, and fra grant, 20-25 minutes.
1. Turn your stove on medium/high heat and coat the entire pan with avocado oil spray.
1 ½ tablespoons of freshly squeezed lemon juice ¼ teaspoons of sea salt plus a pinch of sea salt to Avocadogarnishoil spray Instructions
6. Continuously mix and move around the peppers for approximately 8 minutes. They should start to brown and “pop” which means they are blistering.
’25
Julia
Shishito peppers are typically seen as an appetizer in Japanese restaurants, and are a great snack, starter, or side dish. Non-spicy shishito peppers have a mild and fresh taste to them, and you mainly taste whatever they were cooked with. However, one in every ten shishito peppers is spicy, so make sure to have a glass of water nearby! This dish is versatile and can be made for any occasion and with whatever seasonings you like. Here is a classic take on the Japanese tapa.
Blistered Shishito Peppers
Total Time: 15 mins Makes: 4 servings Ingredients 8 oz bag of shishito peppers
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8. Sprinkle a pinch of salt onto the peppers.
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7. After 8 minutes, remove the peppers from the pan and turn the stove off.
3. Rinse and dry the entire bag of shishito peppers. 4. Add the peppers to the pan.
5. Sprinkle the salt on top of the peppers.
2. Add the lemon juice into the pan.
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9. Enjoy! Notes Any oil with a high smoking point and neutral taste can be used in lieu of avocado oil such as canola oil or vegetable oil. Do not use a non-stick pan because the high heat will damage it. The amounts of salt and lemon juice can be tailored to your taste buds and preferences. Schipper
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1. Cut the potatoes and place them in a bowl of water to keep them from browning until use.
Instructions
3. Pat potatoes dry with a paper towel. In a medium nonstick skillet, heat oil over medium-high heat. Cook the potatoes until tender, about 10 minutes.
5. Transfer the potato and onion mixture with a slotted spoon to a bak ing sheet to cool. Pour the oil into a bowl and wipe out the skillet.
6. Add the potatoes and onions to the eggs. Season with ½ tsp. of salt. Heat 2 tbs. of the reserved oil in the skillet over medium-high heat. Add the egg mixture and submerge the potatoes.
7. Reduce the heat to medium and cook until the egg is almost set but the top is still slightly runny, about 15-20 minutes. Make sure the po tatoes are submerged the whole time.
If there is some form of potato on the menu, I’ll be ordering it, and when out to tapas, the Spanish tor tilla is a perfect option for the table. Layers of potatoes and onions enrobed in egg with a crispy, gold en-brown bottom make up this light and delicious dish. For a twist on the traditional version, try using sweet potatoes and other add-ins!
2. In a large bowl, whisk eggs, ½ teaspoon salt, and pepper. Set aside.
Ingredients 3 Yukon Gold potatoes, peeled, cut in ¼-inch slices, and quartered 1 cup extra-virgin olive oil 1 small yellow onion, halved and thinly sliced 5 eggs 1 tsp. salt, divided Black pepper, to taste
Makes: 4 servings Prep time: 15 minutes Cook time: 45 minutes
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4. Add the onions and cook, stirring occasionally, until softened (about 5 minutes).
Recipe adapted from Bon Appetit’s Tortilla de Papas
9. Let the tortilla set for about 10 minutes and slice into wedges.
8. To flip the tortilla, place a large plate on top of the skillet and invert the tortilla onto the plate. Be mindful of the hot oil in the pan that may spill - this is best done over the sink. Then slide the tortilla back into the skillet cooked side up. Cook over medium heat until golden on the bottom and cooked through, about 5 more minutes.
Spanish Tortilla Chelsea Wong ‘23
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3. Using the hand mixer, beat butter, packed brown sugar, and granulated sugar until pale in color, light, and fluffy.
7. Add corn flakes, rolled oats, and chocolate chips to the large mixing bowl and stir until the flour disappears.
1½chipsquart container of ice cream of choice
15. Using the ice-cream scoop, portion ice-cream on 18 of the cookies (half), then top with remaining cookies to create mini ice cream sandwiches.
1 cup packed brown sugar
Prep time: 1 hr 55 mins (includes 45 minute dough and 1 hour cookie chill time)
1 tablespoon baking soda 1 teaspoon salt 1 cup salted butter (2 sticks)
Bake time: 13-15 mins
5. Add contents from the medium mixing bowl to the large mixing bowl.
Makes: ~48 cookies
6. Brush the entire outside of the pie with egg wash and cut a slit on top to allow steam to escape while baking.
12. To ensure an even bake, gently flatten the top of the cookie mound but leave some height. The cookies should be about ¾ to 1 inch thick.
Instructions 1. Begin by whisking flour, baking soda, and salt in a medium mixing bowl.
13. After 13-15 minutes, remove the cookies from the oven. The cookies do not take on much color, but they can easily brown on the bottom and dry out, so be sure to check them after 13 minutes.
16. Enjoy the ice-cream sandwiches right away or individually wrap and place them back in the freezer to chill.
7. Bake for 20-25 minutes or until the crust is light golden brown. Serve warm with vanilla ice cream (see image on next page).
1½ cups corn flakes, lightly crushed after measuring 1½ cups rolled oats, not instant 2 cups semi-sweet chocolate
Ice Cream Sandwiches Grace Hamilton ‘24
4. Add oil, egg, and vanilla extract to the large mixing bowl and beat until fully incorporated.
Mini Oatmeal Chocolate Chip Cornflake Cookie
6. Using the spatula, stir the flour mixture until almost fully incorporated. There should still be some flour pockets in the dough.
Prep time: 30 mins Bake time: 25 mins
Vanilla(beaten)icecream
5. Brush egg wash on the underside rim of remaining pie crust and place on top of the filling. Press the edges of the pies with a fork to seal.
Note: During the assembly phase, it is important to keep everything cold. It may be helpful to make sandwiches one by one. If the ice cream is melting while you are creating the sandwiches, place the con tainer back in the freezer.
1 cup granulated sugar 1 cup vegetable oil 1 large egg 1 tablespoon vanilla extract
Banana Foster Hand Pies Bella Sidoruk ‘25
8. Cover the large mixing bowl with food plastic wrap and chill in the refrig erator for at least 45 minutes.
3. Cut twelve 4” circles out of the pie crust and lay six of them on the parch ment paper. Brush the outer rim of the pie crust with the beaten egg.
9. In the meantime, line your baking sheet with parchment paper to prevent the cookies from sticking.
10. Preheat the oven to 350°F.
Instructions 1. Preheat the oven to 375° and line a baking sheet with parchment paper.
4. Place a scoop of bananas in the middle of the pie crust and sprinkle with chopped pecans.
2. In a medium bowl, combine bananas, brown sugar and cinnamon.
3½ cups all-purpose flour
2. Next, add butter, packed brown sugar, and granulated sugar to a large mixing bowl.
14. Allow cookies to cool on a baking sheet for 10 minutes. Then transfer to another baking sheet or tray and freeze the cookies for 15 minutes, so that they will be firm enough to hold their shape in sandwich form.
11. Using an ice-cream scoop, portion the dough into 2 tbsp servings and place 2 inches apart on the baking sheet. The dough will be crumbly, so don’t be afraid to pack it into the ice-cream scoop. 12 cookies should fit on the baking sheet.
Makes: 6 pies Ingredients 2 (9”) refrigerated pie crusts 2 medium bananas (sliced) ¼ cup light brown sugar 1 teaspoon cinnamon ¼ cup chopped pecans 1 egg
Ingredients
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Glancing up from your desk after a long day of acting like you did work at Tisch, you catch a glimpse of your calendar: BOOM! Spring Fling on April 30th, and you’re hosting. But you also notice your best friend’s birthday dinner the following evening, which you agreed to bring a dish to, and a work event on Wednesday, which you’re obligated to bring food to since you wrote on your resumé’s ‘skills’ column: “canThecook.”overachiever you are, you set to work straight away meal-prepping for a week full of events and tag-along dishes. You’re going for something simple yet exotic, something classy yet new-age. A dish you could spend 10 minutes munching on while making chit-chat with your boss, but also something you could scarf down in one bite after yelling “Cheers” at your bestie’s birthday. You need tapas… specifically, tapas for every event. First things first, spring fling. You want a uni versal, unproblematic plate; a tapa that all the picky-eaters and starving alcoholics will want to munch on. I recommend Spanish-style meatballs and patatas bravas… essentially meatballs with a side of fancy fries. These dishes are easy to make with plenty of recipe variations scattered across Google to ensure you land on one that’s perfect for you and a house full of hungry college students. Next up, your best friend’s birthday. You’re craving something fun, a dish that’ll have people shoving their faces with finger-food when they’re supposed to be singing happy birthday. For an occasion like this I suggest baked brie with crescent rolls and cho rizo-filled dates wrapped in bacon. The baked brie is part of a Tiktok bundle considering it was every body’s favorite trend, so it’s a shoo-in to have guests whipping out their phones and posting on their private accounts. As for the dates… It’s a bold move. No one will see it coming, but they’ll be infinitely glad you exposed them to the wonders of mixing fruit withLastly,meat. the work event (which in this case crosses over for all major holidays). Now for this I call for two classic finger-dishes, ones I beg my grandmother to make for each Thanksgiving: spinach dip and cream cheese with chipotle jam on top. These are classic tapas that everyone knows and loves, so you can’t really go wrong with either. So don’t worry, your boss is going to leave this event not only begging for your spinach dip recipe, but also endorsing you on LinkedIn for your one-of-a-kind cooking skills!
‘24
Tapas for Every Event Williams
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