These flaky, buttery pastries in the shape of a crescent are essentially croissants. I like to make an assortment of flavors but these almond crescents oozing with melt-in-your-mouth almond filling are my favorite.
Friday, August 20, 2010
Frittatas and Spanish tortillas are very similar. A common version of the tortilla española is made with a simple combination of eggs and potato. In this rendition, I added spinach, feta cheese, bacon and red bell pepper.
Tuesday, April 20, 2010
The tortilla española is similar to a frittata and nothing like the tortillas used in Mexican food. Tortillas de patatas, filled with thinly sliced potatoes, are one of the most popular kinds of tortilla that you will find but you can add the veggies and meats of your choice.
Monday, April 19, 2010
Paella has become the national dish of Spain and a symbol of Spanish cuisine in the eyes of many people outside of Spain. However, though you can find paella throughout Spain, it is truly a regional specialty of Valencia. Traditionally, the seasonings in paella are simple – saffron, garlic, salt and pepper – allowing the natural flavors of the meats and seafood to shine. But the beauty of this dish is that you can load it with the ingredients of your choice. My personal favorite is paella mixta, made with all sorts of seafood, sausage and chicken.
Tuesday, April 6, 2010
Arroz con Leche, literally “rice with milk,” is a traditional Spanish dessert that is also popular all throughout Latin America. Variations of rice pudding can be found around the world and this is the Spanish take on it. I love the simplicity of this recipe – rice, milk, a cinnamon stick and sugar. It is easy to make as long as you have forty minutes to an hour to watch it and stir it frequently.
Monday, March 15, 2010
Spain is known for tapas, originally just an olive or two on a plate to literally “top” a drink. Over time, the olive or piece of cheese has been replaced by more elaborate “little bites” of truly gourmet food. But even the gourmet bites highlight the natural, simple flavors of the fresh ingredients. Each region of Spain has their own specialties, but some tapas, like Gambas al Ajillo, can be found throughout the country.
Tuesday, December 29, 2009
This sweet, rich custard dessert is surprisingly simple to make. Just be sure to allow time for it to chill overnight.
Saturday, March 26, 2011
3 Comments