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 …
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 …
This is an adaptation of a dish served at a Galician restaurant Casa Simeon as documented in Penelope Casas’s book Delicioso: The Regional Cooking of Spain. The idea is to have good quality dry-pack scallops and then to complement, but not to overwhelm, their flavor. This is how we made it for 2 persons, using Read More …
This clever and very easy variation on the classic Spanish tapa is courtesy of celebrity chef Ferran Adria. It uses potato chips instead of starting with fresh potato and slicing and frying it. This substitution makes this a very quick dish, suitable for week night dinners. I have a set of frittata pans, which Read More …
The Spanish classic egg and potato dish is great at home and when car camping, but can it also be good when ingredients cannot be refrigerated and weight is more of a consideration? This post records a successful experiment of making a tortilla at home more or less the way I would make it on Read More …
Nothing beats the heat and uses up the bounties of the garden like the Spanish classic, gazpacho. We are currently drowning in ripe beefsteak tomatoes and cucumbers, and this chilled soup put a dent in the inventory. Make this a few hours in advance to give the flavors time to meld and the soup Read More …