As the notes accompanying the recipe in the July-August 2019 Milk Street explain, Catalans like to dunk carquinyolis, local almond cookies, in coffee or in a sweet dessert wine. Good advice in principle, though difficult in practice. Coffee is an unfortunate choice, while a Catalan dessert wine could be a pricy acquisition for so limited… Continue reading What about Milk?
Today’s dessert is for almond lovers only, but isn’t that pretty much everyone? As it is, few people have a greater affinity for almond than do the Spanish, who not only grow the nut in orchards throughout the country, but who also started California’s championship almond industry when they settled the territory. It’s only fitting,… Continue reading Never Too Many Almonds!
At last, a post celebrates two civilizations, Spanish and Moroccan (Moorish) that have inspired many creations. Today’s attempts draw from a time, centuries ago, when the two societies were more closely intertwined and seemed to share a common destiny. In fact, today we explore the culinary history of Al-Andalus, as medieval Moorish Spain was known… Continue reading Sweetness of Two Cultures
People living along Spain’s rugged northern coast have gathered shellfish, well, forever, and mussels are one of their most prominent harvests. Naturally, in common with food lovers everywhere, Galicians have developed hundreds of delicious ways to highlight – and to enjoy – local products. One of the most tempting of these is today’s submission, Mussels… Continue reading A Working Lunch
It must be, to make it all the way from Madrid to Mexico City. Churros are gloriously of that street, offered at roadside stands throughout the Spanish-speaking world (and in a few fortunate outposts beyond), delighting pedestrians with crunchy bursts of sweetness. To those unfamiliar, think of a cinnamon donut, except crisper and lighter. Absolutely… Continue reading World’s Longest Street
Why not? Today’s entry, Arroz con Perdiz, takes a generous cup of it, but it leaves plenty in the bottle to raise spirits. So to speak. The alcohol definitely makes the dish happy, the slightly sweet profile tantalizes and ties together the bird, rice and vegetables and sends them aloft. The Spanish term arroz con… Continue reading Sherry for Everyone!
Perhaps foremost among Spain’s tapas, or appetizers, is this week’s attempt, Gambas al Ajillo. Of course, Garlic Shrimp (a good general translation) is made to be enjoyed with an ice-cold beer, maybe a nice glass of wine, or whatever libation inspires you. The point is, gambas are a classic Spanish tapa, a little something bar… Continue reading Start Here
Not a problem, really, but late summer does bring vine-fresh tomatoes in glorious surplus. After dreaming of them for most of a year, wistfully, as the off-season imposters aren’t so special, suddenly we find perfect tomatoes everywhere. Nearly bursting with sun-charged flavor and juiciness, peak-season tomatoes adorn back yards, farmers’ markets and roadside stands across… Continue reading Too Many Tomatoes