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Spanish cocina | Recipes, news and tips from the Spanish kitchens.

Recipes, news and tips from the Spanish kitchens. (by José Baig)

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Recipes, news and tips from the Spanish kitchens. (by José Baig)
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Spanish cocina | Recipes, news and tips from the Spanish kitchens. | spanishcocina.wordpress.com Reviews

https://spanishcocina.wordpress.com

Recipes, news and tips from the Spanish kitchens. (by José Baig)

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Gazpacho as it is | Spanish cocina

https://spanishcocina.wordpress.com/2010/08/23/gazpacho-as-it-is

Recipes, news and tips from the Spanish kitchens. Gazpacho as it is. Am I the only one that finds it disgusting when they call gazpacho “a liquid salad”? Have you ever heard someone referring to. As “mashed liver”? Or calling a T-bone steak “dead cow”? This summer classic is, well, a classic. No need for definitions. The key for a perfect gazpacho are ripe tomatoes and patience, since a good gazpacho should take between 12 and 24 hours. Read the recipe below and find out why. 100 g of cucumber. To serve,...

2

Autumn for lunch | Spanish cocina

https://spanishcocina.wordpress.com/2010/10/31/autumn-for-lunch

Recipes, news and tips from the Spanish kitchens. There’s nothing like being in the mood for something and having the right ingredients and the time to do it. Today I was on the mood for an autumn dish. Spain has a long tradition of combining meats and fruits, specially for autumn/winter recipes. That was going to be my main preparation. So chestnut was going to be my secondary ingredient. In the meantime, I took one kilo of chestnuts and boiled them in a saucepan for some 45 minutes. I took me a whi...

3

From Catalonia, fricandó | Spanish cocina

https://spanishcocina.wordpress.com/2010/10/14/from-catalonia-fricando

Recipes, news and tips from the Spanish kitchens. From Catalonia, fricandó. The fricandó is an oddity because beef or veal are not very common as ingredients in the traditional Catalan cuisine, which is mainly based in fish, seafood and game. That is, simple things they could catch in a net, pick or hunt not very far away from home. Nevertheless, the first references to fricandó appear as early as the XVIII century in some cooking books written by priests. Veal rump (finely cut). Put a generous amount of...

4

Pisto: breakfast with Don Quixote | Spanish cocina

https://spanishcocina.wordpress.com/2010/12/02/83

Recipes, news and tips from the Spanish kitchens. Pisto: breakfast with Don Quixote. Pisto is cheap, easy to prepare, and yet so delicious. As in many popular meals there’s no ‘original’ recipe for it as every household has its own. It is said that pisto was created by shepherds in La Mancha, the central Spain region where Don Quixote began his adventures. Anyhow, there are a few vegetables that have to be in a pisto to be considered as such. They are onions, garlic, bell peppers and tomatoes. Then I dic...

5

So, sofrito | Spanish cocina

https://spanishcocina.wordpress.com/2010/10/21/so-sofrito

Recipes, news and tips from the Spanish kitchens. There isn’t a perfect paella without a perfect sofrito. There isn’t a perfect fricandó (see last week’s post). Without a perfect sofrito. In fact, without sofrito Spanish gastronomy wouldn’t exist at all. There are as many recipes for sofrito as drunk Americans in the. Every home has its own and they are very proud of it. To make things a bit more complicated, the sofrito you prepare for fideuá is not the same you would use for pisto manchego. About oil, ...

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Recipes, news and tips from the Spanish kitchens. Pisto: breakfast with Don Quixote. Pisto is cheap, easy to prepare, and yet so delicious. As in many popular meals there’s no ‘original’ recipe for it as every household has its own. Continue reading →. There’s nothing like being in the mood for something and having the right ingredients and the time to do it. Today I was on the mood for an autumn dish. Continue reading →. Continue reading →. From Catalonia, fricandó. Gazpacho as it is. Who are furious at...

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