This is my latest variation of the Spanish classic.. This is a dish in which the smaller and less expensive shrimp are better than the larger shrimp. This, good French bread, a salad, and champagne/ white wine makes a perfect dinner, and one that does not take much time to prepare. A triple recipe of Read More …
This hearty winter stew from northern Spain was adapted from Jean Anderson’s Falling Off the Bone. It takes about 4 hours and will serve 6-8 with a good crusty bread. 6 thick slices of bacon, cut into 1-inch pieces 3 lb. beef chuck or round roast, cut into 1-1/2-inch cubes 2 large onions, sliced 6 Read More …
This is my sixed version of Pan de Cristal (Spanish Glass Bread), a unique high-hydration bread. The difference between this and Pan de Cristal – Experiment No. 4 – 50% local Whole Wheat is that I replaced all the Turkey Red flour (a whole grain heritage flour) with a local Richmond product, Sub Rosa’s whole grain Rouge de Read More …
This method of cooking tuna was inspired by the Spanish classic Gambas al Ajillo (Shrimp in Garlic Sauce), with tuna replacing the shrimp. I have now made this a couple of times, and it makes an excellent dish with some good crusty bread, salad and a nice white wine. Quantities are for 2 people. It Read More …
This cold Spanish tomato soup is an alternative to gazpacho. The main differences are that it does not include cucumber, peppers, or parsley, and is therefore less like a liquefied salad, and it does include tuna and hard-boiled egg. This recipe is adapted from the Wall St. Journal. The original article thinks this would make Read More …
(I used oil-packed tuna, but the original recipe calls for water-packed tuna) In 1986, Carol gave me Tapas: The Little Dishes of Spain by Penelope Casas for Christmas, and we have been cooking out of it ever since. Most recently we made a tuna ball tapas for Carol’s sister and her pescaterian husband and they Read More …
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 …