Wild garlicky mushrooms with sherry—and Salamanca part II
This is in a way a continuation of the last post, where I talked about the centers of knowledge in the Spanish city of Salamanca, the University of Salamanca and the Pontifical University of Salamanca (you can check this post here). The recipe I’m sharing with it, setas al ajillo con jerez, wild garlicky mushrooms with sherry, seems to go very well with it, not only because we are in the season of fall (and it finally feels and looks like it) but because they are somewhat color complimentary (I will explain).
Apart from its universities, Salamanca has an extraordinary collection of historical buildings that not only makes it a popular destination for visitors, but also granted it to be (more…)
The pesto and sundried tomato cheese terrine I’m presenting today is the ultimate party appetizer. Yes, I said party! Because you feel it in the air, you see it on the streets: the summer of 2021 is going to look nothing like that of 2020. Masks are for the most part optional everywhere, but what is more important, we are going to be able to safely gather! At least those of us who are vaccinated.
And with that, parties will happen in backyards, people will gather on the streets, and potlucks will provide a reason for people to choose a 
Alcachofas, artichokes, are probably my mom‘s favorite vegetable. And if you make them using this recipe, it might become your favorite vegetable too. Bye-bye chips! For that touch of crunchiness plus an overdose of flavor, try alcachofas fritas, crispy artichokes, which could easily be called artichoke chips.
I’ve been wanting to post the recipe for salsa romesco —or rather, salsa romesco con calçots, romesco sauce with calçots—, for a while. So when I spotted some very fat green onions at the market last week, I knew I had to make a calçotada at home. And what a happy coincidence that calçots are now in season in Spain! A mostly winter or very early spring dish, it was also very appropriate to make them as we were being buried in snow, as the photos can attest. School as cancelled for the whole week!
I used so many of my garden vegetables for pisto that its recipe could only be posted alongside more on the progress of the vegetable garden, or Part 3.
Have you tried tortilla paisana, peasants omelet? A very Spanish omelet, for some it’s a more tasty one than Spanish omelet.
Here we are again, days away from a major feast, with a recipe I would love you to make —because, trust me, your guests will love it! I serve citrus marinated salmon as an appetizer, and it’s always a hit. Pretty simple to make, it looks and feels as if you took special time and care to make it, as something special, for a special occasion. The occasion is certainly special (Christmas), but the dish is not complicated. The main thing you have to remember is to make it at least 3 days before you plan on having it.
Culinary Diplomacy Spain took place at the Joseph Decuis farm on March 22, 2019. A lot has happened since then (I published a book!), but now it’s time to talk about that great evening, and share with you one of the recipes the guests enjoyed, mojo picon with wrinkly potatoes, mojo picón con patatas arrugadas.
It is a fact that many families in Spain make an effort at Christmas time to buy a leg of ham, and not just any ham, but the best ham they can afford. That might seem like a strange concept for my American audience, but most Spaniards would understand it. In Spain you can buy jamón serrano, cured serrano ham, of various qualities, all the way up to the crown jewel, what is considered a luxury product, a leg of Iberian ham.
