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 …
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 for Read More …