Jamón is so important to Spanish cuisine that it can be found lurking in almost everything. But with so much of this tasty product available, what makes ibérico so special? Is it truly worth the price? You bet. Let’s start with that gorgeous animal first…
Read More »spain: jamón ibérico
As with most traditional Spanish recipes, technique comes second to ingredients. This gaditano tapa —which literally translates to “dressed potatoes”— involves little prep or special skill to make, but the best quality produce & olive oil make this dish a knockout. My recipe is based on versions I’ve had at both Bar Terraza & Casa Rafael in Cádiz. Let’s get cooking!
Read More »recipe: papas aliñás
With Semana Santa just around the corner, bars in Sevilla sell up to three times their normal rate of any tapa without meat… whether customers are observing Lent or not. Of course anything with cod is a big hit now, but espinacas con garbanzos are popular all year round. Tender, healthy & packed with flavor, this is a great way to get some veggies into your bar diet. Let’s get cooking!
Read More »recipe: espinacas con garbanzos
And you thought gazpacho was the only way Spaniards found another use for day-old bread! Much of Spanish cooking is waste not-want not using simple, high quality ingredients. In fact, migas (literally “breadcrumbs”) uses only five common kitchen staples to make a classic dish. This particular recipe comes from a family of saffron harvesters in Castilla-La Mancha, so they add a pinch of their local spice. For this traditional shepherd’s dish, saffron wouldn’t normally be on hand but its addition makes this version even more tasty.
Read More »recipe: migas
At the risk of adding yet another cod recipe to this blog, I couldn’t let Holy Week pass without presenting another of my favorites from Portugal: bolinhos de bacalhau. This traditional petisco (snack or appetizer) is great with beer when you’re feeling peckish, at the beginning of a meal to ease an eager appetite, or several accompanied by a salad makes a meal. While traditionally fried, my version is baked but just as tasty… maybe that means you can indulge in an extra!
Read More »recipe: codfish cakes