Warning: This post contains “food porn” and may cause hunger pangs.
I felt like something different for dinner. I wasn’t in the mood for a traditional composed dinner plate or a bowl of anything, so I made a trio of tapas. I’ve certainly had tapas for dinner before (most notably and most enjoyably in Spain 
). Continue Reading
Oatmeal…it’s NOT just for breakfast anymore.
I must confess that I’m not a big fan of oatmeal. I don’t dislike it but I don’t crave it either. I eat it 1-2x week because (a) it’s purportedly a cholesterol inhibitor and (b) it varies up my breakfast selections. The other day I had it for lunch. Continue Reading
I love presenting food in different and unexpected ways. It makes mealtime more interesting and, oft times, results in a health benefit as well. As you know, I try to incorporate as many vegetables as I can into my daily food plan.
This post is about technique (you should pardon the fancy word). And the ‘technique’ is blending (pulsing) spinach with the eggs to create ‘green eggs’.
Continue Reading
I will be closing Tapas Tuesdays in a couple of weeks but not without first presenting three of my favorites…those that I remember my Spanish grandmother preparing when I was young(er). These are dishes that you can make as a full meal as we did at home; although, because they are classics, they are served in most Spanish restaurants in tapas-size portions.
Escabeche 9/22 • Empanada Gallega 9/27 • Caldo Gallego 10/6
This week I’m presenting a few really easy tapas that require very little time to prepare.
I recently became aware of ‘piquillo’ peppers and immediately fell in love. They come from the Ebro River Valley in Northern Spain and are hand-picked, slow-roasted over wood fires and then canned or jarred for export. They are perfectly and uniformly shaped and have a very sweet taste with an underlying essence of the wood fires they were roasted over. Continue Reading
Food from Spain is known for its unique spices like azafran (saffron), its bold flavors like those found in chorizo (sausage), and its techniques like cooking in a paellera (rice pan). The traditional cuisine is not particularly known for ‘heat’ but, like in all cuisines, it pops up here and there. Continue Reading
“Tortilla” in Spain is not the flour or corn wrap with the same name that comes from Mexico that you stuff with all kinds of savory meats and accompaniments. Rather, it is an omelet…but savory nonetheless.
Tortilla de Patatas (potatoes) is the traditional version and one of the most popular tapas in Spain, but there’s no reason to limit yourself to just potatoes (no matter how tasty they are). You might also want to try a combination of spinach + artichoke or pimentos + chorizo as presented here…or anything else that pleases you. Tapas is as much about the presentation as it is about the ingredients so here are 3 varieties presented whole and as a bite-size tapa. Continue Reading
Recent Comments