Travels in Spain and beyond, Family and Life Events
Cod with roasted red peppers seemed like an appropriate recipe to share on today’s post: Miami makes me think of fish, if for no other reason that it’s a coastal city and delicious fresh fish is widely available.
Cod, as you know, is one of my favorite varieties, and the ways to (more…)
It happens every year: Summer dwindles away and I hold onto it for dear life. It’s easy to think that way, when I look through my window and the sun is shining, and I go outside and sit on the patio and I don’t even need a light jacket. I scroll down through Instagram and all the beautiful, talented people I follow are praising the coming of fall and embracing it with open arms.
I, in the other hand, hope for the Indian summer, the “veranillo de San Miguel”, as we call it in Spain. And for (more…)
We’re starting to see the fruits of our efforts, and with a bounty of vegetables from our garden, I‘ll be posting more recipes that use them. This post brings you a wonderful gazpacho that could be rightly called green gazpacho, a cucumber gazpacho that includes not only cucumber but also avocado and some other fruits of our garden: green pepper, jalapeño, basil and parsley. You see? A green gazpacho!
Almond cookies, amaretti-like, to sweeten up this very odd situation. It’s hard to believe what’s happening right now in the world. When I remember the times, not that long ago, when we could travel, I can’t help but think that we are living in a dystopian movie, and that, like in the movies, it will have a happy ending.
Temple of Sant’Angelo
My flight to Spain this summer has been canceled by the airline due to the pandemic and the closing of borders in many parts of the world (certainly the borders of Spain). I can now only travel in (more…)
Beef stew with sherry sauce is not the recipe I would have wanted to post/make, but climate made me. Where is Spring? We eagerly received it a month ago, soon after confinement was mandated, but the weather keeps telling us it’s not time for warm temperatures yet. In a way, it could be a good thing, as I would personally rather be watching a gray day outside than a sunny one, given the circumstances that keeps us indoors.
Beef stew with sherry sauce is a recipe I wanted to post last January, but for one reason or another I didn’t. These days we are seeing more and more people spending time in the kitchen, trying new recipes or simply (more…)
It’s a weird sensation these days, isn’t it? We wake up every morning wondering what the new limitation will be for the day ahead —whether we’ll be able to go out freely for a walk in the neighborhood, whether we’ll be able to fly next week to see a loved one. COVID-19 has turned us upside down as in the most dystopian of stories.
Routine tasks we used to do without giving them a second thought now become a highlight of the day – leave the house for a moment to pick up the mail; take the garbage to the curb. A trip to the grocery store (more…)
Have you tried tortilla paisana, peasants omelet? A very Spanish omelet, for some it’s a more tasty one than Spanish omelet. But that’s not the reason why I chose it for today’s post. I chose it for its color. Because this post is about color. The colors of Morocco. The colors of Marrakech that caused fashion designer Yves Saint Laurent to fall in love with the city and move there.
Tortilla paisana, peasants omelet, incorporates a wide variety of vegetables, almost any you can think of. The most traditional ones, the ones you find in this omelet most often in (more…)
For the most part, food ingredients taste different depending on whether they are cooked or not cooked. Mushrooms, peppers, broccoli or cauliflower, as well as carrots or brussels sprouts, can be prepared in many ways: sautéed, fried, baked, battered, in tempura, and even raw, in salads or smoothies. But few ingredients have such different flavor when you use a different method of dicing or cutting.
To me, zucchini is one of those. While I don’t usually eat raw zucchini, raw zucchini cut in ribbons is the exception, and I can eat as many of those as crispy battered zucchini (get the recipe here). (more…)
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.
But what is salmorejo, you ask? Salmorejo (pronounced sahl-moh-reh-hoh) is, simply put, (more…)
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.
Piquillo peppers, bright red and triangular in shape, grow in Navarra, in the north of Spain, and you purchase them either (more…)
