Torrijas de Leche are being made across Spain this week in celebration of Semana Santa. What are they and how are they made?
In my blog, "Torrijas de Leche" I share Torrija stories from some of my chef friends and a recipe I translated by Directo en Paladar (DAP).
What are the traditional ingredients for Gazpacho Andaluz? How is it best prepared?
In my blog, "Hablando de Gazpacho Andaluz," I chat with Chef Manuela Monsalve, at her home in Sabiote, Spain, to learn about the tradition of Gazpacho Andaluz. She shares her secrets for preparing her delicious and healthy gazpacho.
What ingredients are traditional to paella Valenciana (the original paella) and how is it best prepared?
Read Chef Roger X. Navas-Balladares' guest blog, "Hablando de Paella," to find out and to get his recipe for Paella Valenciana!
Are you a Sangria fan, or no? If you are, here's a recipe to try and I welcome your feedback! Everyone makes theirs a little differently.
In this blog, "Sangria Time," I talk about the history of Sangria, offer some tips and tricks, and share a recipe. Enjoy!
When I first visited Ubeda and met Chef Manuela Monsalve of Sabiote, she showed me how to poach cod (bacalao). It was the most delicious preparation of cod I've ever experienced.
In this blog, "Bacalao Confitado con Manuela Monsalve-Ruiz — Sabiote," Chef Manuela offers tips and tricks and shares her recipe. Enjoy!
When I was in Sevilla, I was served an amazing dessert of orange icecream and raisiny PX or Pedro Ximénez gelatin — drizzled in frantoio olive oil. It was delicious
In this blog, "Summertime in Andalusia: Oranges and Raisins — 3 Ways" I share three ideas for enjoying summertimes orange bounty.
Los Olivos Markets offers a wide array of delicious Spanish tapas treats, including a Picárragos spread, which is made of asparagus.
In this blog, "Picárragos 3 Ways, for a Fun Tapas Bar!" I share three ideas for enjoying this easy-to-work with spread.
Cookbook author José Luis Priego Bermejo has a wonderful book that pairs traditional Spanish recipes with Spanish wines.
In this blog, "Bacalao Confitado con Tomate y Piñones #18" I share and test his recipe for confit cod, which he serves with tomato and pine nuts and pairs with ltreía Mencía de Raúl Pérez Bodegas y Viñedos, DO Bierzo..
Here's my take on a summer salad made mostly of pantry ingredients. The manzanilla olives really make this salad (I stole the idea from my good friend Isabel, check out her original version here).
In this blog, "Tomato, Tuna, and Garbanzo Salad with Spanish Olive Oil" I share my easy-to-make summer salad recipe.
Get a wonderful summer salad recipe idea ... and read about my road trip from L.A. to S.F. with my friend and Spanish teacher, Isabel.
In this blog, "Ensalada de Isabel — Toledo," I share Isabel's "recipe" for a summer salad, which is really just what she had on-hand for a salad one evening.
I have had some wonderful experiences in Úbeda, Sabiote, and Baeza ... with Chef Manuela Monsalve and owner of Cortijo Spirtu Santo María Molero-Villar.
In this blog, "Ochios — Úbeda, Baeza y Sabiote," I share Manuela and Maria's recipes for ochios — a traditional Ubeda small bread recipe.
#Ubeda #Sabiote #Baeza
In this interview with Chef Manuela Monsalve of Sabiote, we talk about the day she showed me how to fry an egg — Spanish style. We also talk about tapas & fried eggs.
In this blog, "Hablando de Tapas con Huevos, Chef Manuela — Sabiote," I share Manuela's method for frying eggs (Spanish style) and her favorite fried egg + tapa.
What are Migas, where are they traditionally made, what are some tips and tricks, and how can I make them at home?
In my blog, "Hablando de Migas," I share highlights of a story on Migas by one of my favorite authors, Matt Goulding.
I often get asked if it's possible to make paella in regular skillets. The answer is, Yes!
My niece Britney and I made paella over Facetime and tested the recipes I share in this blog,
Do you love a dark rich meaty stew? If yes, then perhaps this recipe is for you!
In this blog, "Rabo de Toro (Oxtail Stew)," I talk about the history of this delicious stew with my friend Chef Roger Navas Balladares of Savory Roads Catering.
"Paella has revolutionized since its first recorded version. There are written accounts of nobles eating rice dishes prepared by their peasant staff as early as the 1100s. At its heart, paella is a dish of the people — perhaps created by those who worked the rice fields in Valencia. If we go any further back in time, the waters get a bit muddy and other regions of the world start laying claims to the dish, and though I do love a juicy drama — let us just stick to Valencia, Spain." — Chef Roger X. Navas Balladares
Read Chef Roger X.s full article, complete with tips and tricks for making paella at home.
#Paella #WorldPaellaDay #VisitaValencia
Join me, my co-host María, and our guest Professor José Luis Priego Bermejo for a lively conversation about a few of his favorite wine regions: Rioja, Rías Baixas, Toro en Zamora, Jerez, and Madrid.
Show notes & link to listen.olive oil to your diet.
Copyright Molly McCarthy, NextFlight2Spain, 2023