Pears poached in red wine, the link to the Spice Islands and Miami 2022
If there was a dessert that my mom made very often when I was a young girl, that was peras al vino, pears poached in red wine. And I know what you’re thinking, and yes, drinking age is lower in Spain that it is in the US, but no, these pears have essentially no alcohol because all of it is evaporated in the making.
Phew! Now that we have cleared that up, let’s move forward.
Pears poached in red wine are one of the easiest desserts to make, and now that I mention it, maybe that’s why (more…)
If you follow Mama Ía blog you may have noticed I’ve been away from this space for a while, but this post hopefully explains why. It’s a good reason, but to make up for my absence, I’ll treat you to a really sweet, beautiful recipe: blackberry tiramisu.
And I know, too, that this is not a Spanish dessert. But I was looking for a beautiful dessert, not only sweet and tasty but pleasing to the eyes, and this one checked all the boxes—and my current taste buds.
A layover of a few hours in Madrid can be very well invested, particularly if, as it happened to me, it was in April and not in June. News has it the wait time for passport control at Madrid airport this summer will not allow me to do this again. Or… it will have to be a shorter, but still sweet visit —just like the lemon tart with strawberry cream frosting (or more specifically, the mini tarts) that accompany this post: small and sweet.
I have been wanting to visit the 
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.
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.
