East/West: A Culinary Journey Through Malta, Lebanon, Iran, Turkey, Morocco, and Andalusia, written by Shane Delia, features 80 recipes inspired by Delia’s travels through the Mediterranean and Middle East. Highlights include Argan Oil Chocolate Mud Brownie with Orange Cinnamon Ice Cream from Morocco; Roast Peanut Butter Parfait, Tahini Salted Caramel, and Broken Baklava from Lebanon; Tortillas…
Spain: The Cookbook Review and Arroz con Acelgas (Spanish Rice with Swiss Chard)
Spain: The Cookbook, written by Simone and Inés Ortega, features a massive collection of over a thousand recipes. Simone first wrote 1080 Recetas de Cocina over thirty years ago and it was published by her husband. Her daughter, Inés Ortega, updated and modernized the recipes to create this edition in English (it was first published in 2007 as 1080…
#SundaySupper Spanish Tapas: Zanahorias Aliñadas (Spanish Marinated Carrots)
Today #SundaySupper is joining together with host Caroline of Caroline’s Cooking to celebrate Spanish Tapas! Tapas are a collection of Spanish appetizers from hot to cold, savory to sweet, that can be shared with friends and mixed and matched to bring variety to a meal. I am sharing a recipe from Andalusia (Andalucía) for Zanahorias Aliñadas-…
Secret Recipe Club: Chorizo, Sweet Potato, Roasted Pepper and Manchego Salad
After taking a break for the holidays, Group D of the Secret Recipe Club is back! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look…
#EVOOChallenge: Champiñones al Ajillo (Spanish Garlic Mushrooms)
Champiñones al Ajillo is a Spanish tapas dish of mushrooms sautéed with garlic slices in an olive oil sherry sauce. Serve them as an appetizer or with a variety of other small plates. Have a baguette or other crusty bread nearby to sop up the remaining sauce. I used Spartan Oil to coat these mushrooms. Spartan Oil has…
Culinaria Spain Cookbook Review and Sorbete de la Rioja (Rioja Wine Sorbet)
Culinaria Spain: A Celebration of Food and Tradition, edited by Marion Trutter, highlights the varied regional cuisine of Spain in 380 pages and over 1,000 photos. In addition to the traditional recipes, this book provides a closer look into the culture and history that has helped to shape the fascinating country. The most recent edition was released on August 15, 2015. Check out…
Polvorones de Aceite (Spanish Olive Oil Almond Cookies)
Polvorones are a traditional Spanish shortbread cookie featuring ground almonds and spices. I made a variation called Polvorones de Aceite. Polvorones are traditionally made with pork lard, but these cookies use extra virgin olive oil. With no animal fat or eggs, this recipe also works for vegans. The texture is crumbly and bites from this…
Chorizo Croquetas
With my new found love for Spanish cuisine, I have recently become obsessed with chorizo. This made me even more excited when Imperial Chorizo contacted me to try out their product. Imperial Chorizo is a company based in upstate New York at the foot of the Adirondack Mountains. Their product is not heat treated to…
Arroz Cubano (Spanish Cuban-Style Rice)
Arroz Cubano (Arroz a la Cubana) is a dish from Spain consisting of rice, tomato sauce, and a fried egg. It may also include fried bananas. While it has Cuba in the name, it is not Cuban in origin. Chad wasn’t too sure about the combination. It took a few bites for him to warm…
Spain Cookbook Review and Pan con Chocolate
I have become completely fascinated by Spanish cuisine lately and was very excited when I received a copy of Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucía by Jeff Koehler. Jeff Koehler is an American who met his Catalan wife while in graduate school in…
