We are enjoying the last of the tomatoes, for tomato season is (almost) over. I had been holding on to posting the recipe for salmorejo until we got really good tomatoes, and now the season is slipping away. No matter, I made salmorejo with the last of the good tomatoes and here you have the recipe. Save it until next summer.

Palacio Real

Catedral de la Almudena

But what is salmorejo, you ask? Salmorejo (pronounced sahl-moh-reh-hoh) is, simply put, (more…)

September 5, 2019

Meat Stuffed Piquillo Peppers, and my book, “Yo Fui el Primero”

Natacha Sanz Caballero Vegetables, Meat and Poultry, Events & Travel mi libro, my book, pimientos de piquillo, primera vuelta al mundo, Spanish cuisine, yo fui el primero

I have been away from these pages for too long. You know it, I know it. So to make up for it, I bring you a star recipe: pimientos de piquillo de carne, meat stuffed piquillo peppers. I still have to find one person I’ve served these peppers to that doesn’t like them. They are a crowd pleaser, and I make them on special occasions, precisely because they are so special. I make piquillo peppers stuffed with meat as well as stuffed with cod, and both varieties are just as delicious, and a success among family and guests alike.