This was my first recipe based on Cookish, from Milk Street, which is a book of ideas for quick meals suitable for weekdays. This turned out well, although Carol thought it may be a little too salty, so I may cut that back next time. (The recipe calls for kosher salt. I used Krogers, which Read More …
This is a dish from the Basque country of northern Spain (the former kingdom of Navarre). It would be most commonly made with jamon serrano or prosciutto, but I made it with cottage bacon. Two trout will serve 2-4 people depending on their appetite and the size of the trout. This is an adaptation of Read More …
This is a very easy tapa which makes a nice dinner with some good bread and a salad. I have made this many times over the years. This version is adapted from one of my oldest and most used cookbooks, Penelope Casas’ Tapas: The Little Dishes of Spain. 1 lb. Spanish chorizo, in ¼ inch Read More …
Gazpacho, a chilled liquid salad, is a Spanish classic for high summer when tomatoes are at their best. This straight-forward version is adapted from one of my oldest and most well-worn cookbooks, The Time-Life International Cookbook. It will serve 6 to 8 and needs to be made a few hours before serving to meld and Read More …
This is a favorite way of cooking spinach, which we have served many times over the years. The original recipe came from Efrain Martinez’s book, Classic Spanish Cooking with Chef Ef, which features a number of regional specialties, such as this dish from Catalonia. Essentially, steamed and chopped spinach is mixed with a variety of Read More …
I like meatballs, and this is a recipe which I have made many times over the years. It was originally from the Triton Bar/Restaurant in Barcelona, as recorded in one of my favorite cookbooks, Penelope Casas’ Tapas: The Little Dishes of Spain. This will make ~ 40 one-inch meatballs, which is about 6-8 servings. The Read More …
This is an adaptation of the recipe for Tarta de Santiago (Galician Almond Cake) for backpacking or canoeing. The key adaptation is using powdered eggs (I used Hoosier Hill Farm – available on Amazon) rather than fresh eggs. Otherwise, all the ingredients are dry in the base case, so this cake is very suitable Read More …
Carol and I were recently in Galicia walking the Camino de Santiago. In Galicia, empanadas were commonly available at both restaurants and bakeries, and tuna is by far the most common filling. (If the filling is not specifically identified, you can be confident that it is tuna.) This version is a large empanada to be Read More …
Carol and I recently walked the Portuguese Route of the Camino de Santiago, and once we crossed into Galicia we saw Tarta de Santiago everywhere, and ate it several times for dessert. It is actually a very straightforward almond cake. The version here is adapted from Penelope Casas’ fine book Delicioso: The Regional Cooking of Read More …
Last week, I was vacationing in Puerto Rico, and I started thinking about eating a fish escabeche, cooked fish marinated in olive oil and vinegar. It is a dish of Spanish origin which is found in many Latin American cookbooks, but unfortunately was not on the menu of any of the restaurants I ate Read More …