gen·e·sis/ˈjenəsis/Noun: The origin or mode of formation of something.People are always interested in recipe development…the how and why of how a dish came to be. I find it fascinating.
I have to give credit for the origin of ”braised asparagus and leek salad” to Buccán, an upscale bistro in Palm Beach, which is where I first tasted the combination. And the thought of it lingered with me.
When I was planning a menu for a tapas-style dinner party, I decided this salad would be a unique and perfect base for the first course…and it was. (Note the usage of the word ‘base’.) Continue Reading
Empanada from Spain and empanada from Latin and South America are similar in concept in that they are both filled-pastries. Where they differ is size. In Spain, empanada is made the size of a cookie sheet or large pizza pan and is meant to be apportioned out. South of the border, they’re made to be eaten individually. You wouldn’t want to share one!
Being half Spanish, I grew up eating the Spanish version…Empanada Gallega with a bacalao (codfish) filling. As an adult, living and traveling in NY, FL, PR and South America, I became very familiar with the handheld version usually filled with ground beef.
Here’s what happened when I melded the 2 traditions — the Spanish filling with the convenience fun of a bite-size treat.
What if?
What I love about cooking is the “what ifs“.
What if I substituted this ingredient for that one?
What if I served it in an unexpected way? What if…?
That’s what makes it fun for me each and every time I flip on the kitchen light.
Over the next few days, I’ll post various dishes I made for a little Spanish-themed dinner party last evening.
And I’ll introduce readers to a new blogger friend.
Do you remember Josefa Souto de Presedo? She was my maternal grandmother who was born in Sada, La Coruña (Galicia), Spain in 1889. I introduced this remarkable lady to you in my escabeche post, September 22, 2009.
One of the culinary traditions she passed on to her daughters, and they to us, was Empanada Gallega, a large pie (usually the size of a cookie sheet or large pizza pan) filled with bacalao (cod fish), fried peppers + onions and flavored with azafrán (saffron) and oregano.
I think she would have liked this sandwich, which is a contemporary take-off on the classic, because she was a ‘thoroughly modern Millie’ who constantly kept herself updated and in tempo with the times.
(An out-of-the-kitchen aside to illustrate her modernity: One day, when she was well into her 80s, I called to say hello and asked the usual “what are you doing?” She told me she was busy sewing (pegging) all her slacks because she saw that “the people on TV were wearing them more narrow”. I nearly fell off my office chair laughing. ) Continue Reading
With temps dipping into the low 30s in SoFlorida, it’s a good time for Caldo Gallego and a glass of red. I prefer a Malbec from Mendoza, Argentina, like the Portillo (2008), pictured here.
Oh, and just a few words if you don’t mind…If you liked FOODalogue’s Sweet, Spicy + Smokey Asian Shrimp recipe, please cast a vote in the Iron Foodie challenge. It only takes a moment to follow these links, no registration required.
The color of paprika is deep and gorgeous…almost carnelian, the aroma somewhat pungent yet enticing, and the taste…well, I’m still experimenting.
All my life I’ve loved what paprika does to chorizo (Spanish sausage) but considering I’m second generation Spanish American and that paprika (pimentón) originated in Spain, I use surprisingly little of the spice in my cooking — though apparently I’ve tried from time-to-time as witnessed by three opened (and aged) jars in my spice cabinet.
When I spotted this attractively labeled can of imported Spanish paprika, I just knew I had to have it — besides I was long overdue to toss those 3 jars.
I may have discovered a new ‘comfort food’. It melds some of the flavors I’ve known since my youth; ingredients I’ve used over and over…but never together. I love garbanzos cooked with chorizo and have presented it many times on this blog. Chorizo + eggs, yum! That’s a breakfast (or lunch) saved for special occasions. And, you know I’m a pasta-holic!
So this is a simple, carbonara-esque, meld of Spanish flavors with Italian pasta and cheeses that I threw together when I had a need for a little ‘comfort’. Continue Reading
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