Category Archives: food

La Comida—Spain’s Most Important Meal

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Spanish food, American food. Spanish meals, American meals. Spanish life, American life. How are they similar? How are they different?

Okay, I’m going to stop sounding like a blue-book exam right about now.

In Spain, you may hear people say the following:

  • Salimos después de comer.
  • ¿Cuándo vais a comer?
  • Paramos para comer.
  • Te dieron de comer, ¿no?

I’ve figured it out—the Spanish day isn’t structured around the clock (not really). It’s all about la comida, lunch. (In high school we learned the word almuerzo, which isn’t the same thing in Spain. Almuerzo tends to be a mid-morning snack, whereas la comida is lunch around 2 or 3 p.m.) This led me to tell Mario that people are fixated on eating lunch! It plays such a central role.

In the states, we have morning until 11:59 a.m., afternoon after 12 p.m., evening after about 6 p.m., and night after about 9 p.m.

In Spain, morning is until you eat. After that it’s la tarde (literally “the afternoon”) until you have dinner. After dinner, it’s nighttime. For me, it’s still weird to hear 7 p.m. being referred to as 7 in the afternoon, but I’m getting used to it.

Spanish food

Photo from Hayley Comments

Eating must be pretty important for Spaniards! Of course, you know it is. Most Spaniards I know would not want to spend their lunch hour in front of the computer with a sandwich in their hand. Indeed, this is the antithesis of the traditional Spanish lunch.

IMG_6232

Dad and I eating in San Sebastián, Spain

What is the (traditional) Spanish lunch about, then? It’s about …

… taking a real break. Don’t give me any 30-minute lunches, I’m talking at least an hour and maybe two. Of course, if you have a job, it’s shorter. Mario has a full two hours to eat, but since we live in Madrid, going home for lunch would just be silly. In small towns it is much easier to do this. Nonetheless, most Spaniards take a break, even if it is just to sit down with work colleagues in the office.

… first plate, second plate, fruit, dessert, coffee. At least in la casa de mis suegros, this is how it goes, almost always. You can shake things up a bit by having small appetizers for the first course or making the fruit the dessert. My father-in-law has fruit, dessert, and then sometimes a small cookie with coffee. Sweet tooth? Nah.

… the three o’clock news. Unless it’s a special meal, the news tends to be on while we’re eating. This doesn’t mean we always pay attention to it. Before the news comes on, we watch The Simpsons. Because of the timing, a lot of Spaniards end up watching the Simpsons, a fact I attribute to its immense success here in Spain.

… la sobremesa. A word with no real English equivalent, sobremesa is the chat after the meal, as people linger over coffee, sweets, and liqueurs. As people are generally content with their bellies full and the wine flowing through their veins, there can be some really intriguing and enlightening conversations that occur.

… la siesta. This is not as true as it once was, but many do pause to take a short nap, whether it be on the couch or in a bed! I find that the more I eat, the more I want a siesta! Of course, when we’re having dinner at my in-laws’ house, we generally don’t eat lightly.

La comida, besides meaning lunch, literally means “food,” emphasizing the meal’s importance for many Spaniards. As I live here longer and longer, I am beginning to love the concept and embrace the (outdated?) concept of sitting down with loved ones and pressing pause for a moment.

What do you love about the Spanish idea of la comida?

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My Favorite Spanish Foods

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A lot of people, mainly foreigners, try to make lists of Spain’s “best” foods. These lists are inevitably commented on by Spaniards who just have to tell them how wrong they are. I’m not into that. Why? I don’t think there’s any way to say certain foods are better than others, unless we’re comparing jamón serrano and jamón ibérico. Then’s there’s no contest.

Over my years in Spain, I’ve tried a lot of Spanish dishes, typical and atypical, homemade and in restaurants, in four different weddings … and I’ve come to realize that I’m very loyal to my favorites. Given the choice, there are certain foods I would eat day in and day out, every day for the rest of my life. If I could, you know, and money weren’t an option. What are these foods, you ask? Of course you want to know, because my favorite foods should be everyone’s! (Just kidding. The less people like them, the more for me!)

In no particular order, they are:

lentejas[Source: Recetas de Rechupete]

1. Lentejas. You could translate this as lentil stew, but lentejas literally means “lentils.” It’s a stew of sorts, made with lentils, but not just any lentils—Spanish pardina lentils. My mother-in-law makes lentejas. Her recipe includes chorizo, leeks, carrot, bay leaf, and garlic.

Jamon Iberico[Source: Wikipedia]

2. Jamón. Oh of course, another guiri likes ham, how original. But guys, it’s just that good, especially if we’re talking jamón ibérico de bellota, Iberian ham, here. Which of course we are. What is Iberlian ham? Also called pata negra (black hoof), this ham is cured, and not what you think of when you think about a traditional Christmas ham. No, this ham is beyond. It is made only from black Iberian pigs, which mainly live in the south and southwest parts of Spain. The pigs are free range, and they roam around eating mainly acorns during a certain period of their lives. This results in one of the tastiest things I’ve ever eaten.Salchichon[Source: Wikipedia]

3. Salchichón. Salchichón is a thick, dry cured sausage made of pork. I’ve gotta admit something. I’m a salchichón snob. My in-laws make homemade salchichón and chorizo, and once you’ve eaten theirs, there’s no going back to the storebought stuff. It’s that good. I’ve been converted to the religion of salchichón casero, and I’m nothing if not devout.

Salchichón, similarly to other cured meats (jamón, chorizo, etc.) was a way to preserve meat after slaughter, la matanza, before refrigerators. It was a handy (and tasty!) way to eat pork.

Tortilla

[Source: Wikipedia]

4. Tortilla de patata. This tortilla has nothing to do with the Mexican one. This is a potato and egg omelette. Oh yeah, and onion. Some people make tortilla without onion, but for me it isn’t the same! Most of the time, you can just refer to it as a tortilla, but if you want to clarify, it’s tortilla de patata, to distinguish it from a typical omelette, called a tortilla francesa, or French omelette. It’s a dish that you can find in most any bar, anywhere you go in Spain.

The great thing about this dish is that it’s easy and you likely already have all the ingredients: potatoes, eggs, onions, salt, and olive oil. It’s also cheap, but satisfying.

Pan con Tomate

[Source: Toast]

5. Pa amb tomàquet. Meaning “bread with tomato,” this dish is a breakfast staple in much of Spain, but especially in Cataluña and Andalucía. In my mind, there’s no better breakfast. Some like to add a bit of jamón, but I’m a purist.

This dish isn’t one you prepare, exactly, but here’s how you make it: rub a clove of garlic on toasted (or untoasted, but toasted is easier) bread, followed by a ripe, raw tomato. Season to taste with salt and good olive oil. In some places, the tomato and garlic mixture is premade, and you just have to spoon it on.

Salmorejo

[Source: Spanish Sabores]

6. Salmorejo. I do love tomatoes, why do you ask? Salmorejo is another dish typical of Andalucía, originating from Córdoba. Its ingredients include tomatoes, bread, garlic, oil, and vinegar, with eggs and ham for garnish (and for taste, of course). Lauren from Spanish Sabores also loves salmorejo, and you can read her mother-in-law’s recipe here.

Huevos Rotos

[Source: Wikipedia]

7. Huevos rotos / huevos estrellados. Meaning “broken eggs,” this dish is great to have with a few drinks. It’s hearty and contains lots of protein and carbohydrates. Unlike Americans or Brits, Spaniards don’t generally eat eggs for breakfast, so this is a lunch- or dinnertime-type meal. There are variations on this dish: some people scramble the eggs while others fry them in olive oil, leaving the yolks runny. I prefer the latter preparation, especially with eggs from the pueblo, meaning a richer flavor and bright orangeish yolk. It can be accompanied by smoked ham, bacon, or chorizo, my favorite being ham. (Recipe)

8. Arroz con leche. What we call rice pudding, arroz con leche is Mario’s signature dessert, and one of the only things he thinks he’s better at than his mother. Every year on his birthday, he spends a good hour to hour and a half tediously stirring the pot on the stove so as not to burn the milk and ruin the whole thing. The main ingredients in our version of this rice pudding are milk, rice, sugar, cinnamon sticks, and lemon.

IMG_3574

9. Chichas. (Also referred to as picadillo de chorizo, zorza, jijas.) After reading this post, you might think I’m a carnivore, but the truth is I rarely eat meat. Not for any moral reasons, though, it’s just that meat is rather expensive, and I don’t mind getting my protein elsewhere. Nonetheless, I cannot resist the allure of chichas. What are they? They’re made from chorizo meat, fried up in a skillet, and served with warm with bread and preferably some good red wine.

Queso Zamorano

[Source: Carnicería Ibañez]

10. Queso de oveja zamorano. Similar to queso manchego, this sheep’s milk cheese is prepared and cured in the province of Zamora, from the sheep milk produced by a specific breed particular to the province. It is the most delicious cheese I’ve ever had—buttery, creamy, nutty, pungent. It goes great with red wine. As the Spaniards say, “Vino y queso … ¡sabe  a beso!” (Wine and cheese taste like a kiss!)

What are your favorite Spanish foods?

Gearing Up for Holy Week—Let’s Eat

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You don’t often hear about Zamora, even within Spain. But Zamora has a lot to offer. Zamora is full of rolling plains, plains that appear quite arid, but they are rich in substance. A land of wine and cheese. A land with a rich gastronomy, kind people, and traditions that run deep. A lot of these traditions are—not surprisingly— related to food. And if they don’t center around food, food certainly plays a starring role. There is no wedding without a banquet, baptism without a four-hour lunch, or festival without the typical food and drink (and merriment!). Thus is Spain; thus is Zamora.IMG_0748

Zamora’s garlic festival is real! No need to eat it right then and there, though.

Many signs make me aware of Semana Santa, Holy Week, imminent approach: beautiful pink flowers on trees, increasing temperatures, children playing in the parks, sunlight that lasts until almost 8 p.m. … I could go on.

But wait—do you hear it, those drums beating far off in the distance? That’s the sound of Semana Santa approaching. In much of Spain, Holy Week is an occasion for solemn (and at times joyful) processions, cofradías, candlelit silent streets, family, and—yes—food, especially sweets.

Garrapiñadas. Almendras garrapiñadas 016

[Source]

So, in Zamora, it’s time to think about aceitadas, the typical Semana Santa sweet along with sugared almonds (almendras garrapiñadas). My mother-in-law surely has hers made already, just waiting to be dunked into milk, tea, or coffee.aceitadas

[Source]

Want to make your own? My suegra’s recipe is top secret, but here’s a good one nonetheless:

Get Your Aceitada On!

Translated and adapted from Cocido de Sopa:

Ingredients

  • 8 oz. (~240 mL) of olive oil
  • 4 1/4 cups (500 g) all-purpose flour
  • 1 cup + 2 tbsp. (220 g) granulated sugar
  • 1 tsp. ground cinnamon
  • 2 eggs
  • 20 drops of anise essence or 3 tbsp. of ground anise
  • 1 egg for egg wash

Method

In a large bowl, mix together the flour, sugar, and cinnamon (also anise if you are using ground). Add the olive oil, egg, and anise if using the essence. The dough will be a bit grainy, so you need to knead it to form a compact ball. Let it sit in the refrigerator for a couple of hours or overnight. After sitting, there may be a bit of excess oil. Let the excess drain off in a colander if necessary.

Preheat oven to 320°F (160°C). Prepare a baking sheet with oven-safe wax paper. Form balls with the dough of approximately 2 inches (5 centimeters) diameter. Place them on the baking sheet, leaving about 1.5 inches between each of the balls. Beat the egg in a small bowl, and brush it on the dough balls.

Place the baking sheet in the oven and bake for 25–30 minutes or until browned on the outside. Take them out, wait 2 minutes, and place the aceitadas on a baking rack to cool.

What are the typical Semana Santa treats where you live in Spain? If you don’t live in Spain, which would you like to try?

Drinking Domus in Toledo

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Put down that Mahou. Right now.

Mahou

I mean it. Put it down.

Newsflash for all you non-beer drinkers: Mahou, Spain’s most popular beer, is not that good. Most large-scale Spanish beer isn’t that good. (But never fear, Spain! Neither is large-scale U.S. beer.) For example: San Miguel, Estrella Damm, or Cruzcampo. (Cat, please don’t kill me for this statement, and I promise I will buy you all the Cruzcampo you want.) The one good thing it’s got going for it is that it’s refreshing. Mmm, watery beer. According to this review,

I can’t find anything that would distinguish it from a hundred others … Well, maybe one thing—it’s way too gassy for my liking … It’s refreshing enough if served ice cold and as it’s pretty inoffensive … bland even.

But good news, Spaniards and expats living in Spain! Not all is lost. The microbrewery craze is finally hitting Spanish shores (and inland, too). If you don’t know, a microbrewery is a brewery that produces beer on a small scale. For instance, in my favorite town of Bloomington, IN, a great microbrewery is Upland. In Madrid, there are several new(ish) breweries around. In Madrid, I have had La Cibeles and Lest.

But better than both of those was a beer I had this weekend while on a trip to Toledo:

Domus

Cervezas_DOMUS02

[Source]

Domus is a handcrafted beer from Toledo. The name Domus means “home” in Latin and refers to its homemade quality. On the beer’s logo you can see the two-headed eagle from Toledo’s coat of arms.

Domus was launched in 2009 in Toledo’s modest Santa Barbara neighborhood by Fernando Campoy. Campoy had been a beer fan from a young age, and the idea of launching his own company came to him about five years before he began Domus. Thus, he set out to learn and research by talking to different brewmasters from around the world and visiting microbreweries in order to learn and understand every possible detail of the process.

Mario and I tried two beers, the Regia and the Summa. However, we are excited to try more of the varieties soon!

Domus Regia

Domus Regia

[Source]

Domus Regia, Mario’s favorite, is a classic: everyone will like it. As a toasted and top-fermented beer, the roasted malt shines through. With 4.3% ABV, the Regia is a lovely shade of amber, and its turbid appearance is due to the yeast, which is suspended in the beer, as it is not filtered.

Given its smoothness and balance, this beer could accompany just about any meal or snack, as it is able to balance high-contrast foods as well as enhance the aromas and flavors of otherwise relatively bland foods (white fish, soft cheeses, etc.).

Domus Summa

Domus Summa

[Source]

Domus Summa, my favorite, is not for the faint of heart or for those who don’t like beer. Its higher alcohol content (7.2% ABV) makes it a rather more complex beer than the Regia. The Summa is brewed with roasted malt, but it’s the touch of honey that gives it a subtle sweetness in both its aroma and taste. Its style could be compared to the Belgian abbey ales. It’s also darker than its sister beer, more of a dark-brown burgundy shade.

Unlike the Belgian abbey ales, however, the Summa is not quite as full bodied as one would expect. It is, perhaps surprisingly, quite easy to drink despite its 7.2% ABV. It would go quite well with strongly flavored dishes, like jamón or chorizo, stews, or red meat—not to mention chocolate!

Domus Aurea

Domus Aurea

[Source]

Domus Aurea, which we did not try, is an India Pale Ale (IPA). In the 19th century, the English found themselves in need of a beer that would last the whole voyage from England to India. Thus, they came up with a beer with lots of hops and alcohol, which allowed the beers to stay good on the long journey. Nonetheless, the Aurea has rather lower levels of hops and bitterness than a typical IPA. Its scent is very spicy, with the hops being very present. Its lightweight body and carbonation make it a beer that is very easy to drink.

As with Regia, it can be enjoyed with a variety of dishes, from fresh cheeses to desserts.

Domus Greco

Domus Greco

[Source]

Domus is also launching a beer for the fourth centenary of El Greco. If you don’t know, El Greco (literally “The Greek”), was born in Greece and resided in both Venice and Rome, but he set up shop in Toledo in 1577, spending the rest of his life there. In that time, Toledo was the religious capital of Spain and one of the greatest cities in Europe. El Greco painted some of his best and most famous pieces there, including El entierro del señor de Orgaz (in English: The Burial of the Count of Orgaz).

Where Can I Find It?

Unfortunately, I think that Domus is only available in the Toledo area or online (with high shipping costs to boot!), so it’s not easily accessible. Nonetheless, if you happen to visiting Toledo for a weekend—it’s a great day trip from Madrid!—stop by one of the many establishments that sell it and enjoy un tercio (33 centiliters) or una caña (draft, smaller portion).

11 Things I Would Never Buy and 8 Things I Would at Taste of America

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Whenever I’m asked about my hobbies, I always say cooking (and reading). I love trying new recipes, cuisines, and tastes. Luckily for me, I have a husband who’s willing to try almost anything (except spicy—he’s not into that). There’s nothing better than mastering a dish, especially when your husband’s from another country and you have finally gotten your tortilla de patatas just right.

The problem about cooking (and eating!) in another country is that sometimes you can’t find what you want. There are certain ingredients that aren’t sold here, at least in your neighborhood supermarket. When I was living in smaller towns—Toledo (2008), Salamanca (2009–2010), or Zamora (2011, 2012)—I noticed this a lot.

I understand the desire for a store that’s just like back home. You know, Trader Joe’s would be nice sometimes. But sometimes I see the products advertised at Taste of America, and I have to admit I would never buy some of those things. Some I would, though. But which ones?

Things I Would Never Buy

Peanut butter in the jar

  1. Peanut butter. Okay, if you don’t have a food processor, I would buy this. However, I do have my nice little food processor, and making your own nut butter couldn’t be easier. The only downside is the clean up.
  2. Mixes. Make your own cake or brownies. Way cheaper, and healthier (not so many chemicals!).
  3. Frosting. Likewise, it’s way too easy to make your own frosting. I have my favorite frosting recipe, and it is amazing! You don’t have to use powdered sugar! Popcorn popped on a white background
  4. Popcorn. There is popcorn here; enough said.
  5. Vegetable dip mix. This is easy enough to do it yourself. I like this recipe, with Greek yogurt and a bunch of spices you already have in your cabinet.
  6. Baking soda and corn starch. Why buy these when they already exist over here, and for a much cheaper price? Look for bicarbonato (baking soda) and maizena (corn starch).
  7. Strawberry syrup. Because no. Because it’s gross? Because I once vomited after eating this.
  8. Guacamole mix. Guys, making great guacamole is not difficult. The only semi-difficult part might be finding cilantro, but I’ve seen it in nearby fruterías, so don’t despair. Pop-Tarts
  9. Pop Tarts. Who knew that one could actually purchase this for the low, low price of €5.60 ($7.28)? These breakfast delicacies bring me back to my middle-school days, when they were my dad’s daily breakfast.
  10. Marshmallows. I don’t have anything against them, and I get why you’d want to buy them, but marshmallows just aren’t my thing.
  11. Yeast. Yes, thank you I would like to pay 10x more yeast!

Things I Would Totally Buy

Pretzels

  1. Pretzels. Yeah, I’ve seen them here, but—to be frank—they suck. I would love to get my hands on some of these pretzels, most notably the Snyder’s Sourdough Hard Pretzels, although the nearly €4 ($5.20) price tag kind of puts me off.
  2. Cheez-Its. These sorts of tasty, cheesy crackers can’t really be found here. The cracker culture is really lacking. I have actually made my own before, and it’s not that difficult, just time consuming, but I think I’d rather do it myself than pay €6.35 for one box!
  3. Maple syrup. Worth it. I do think there are some specialty Spanish shops that will sell it, but the good stuff (a.k.a. not Aunt Jemima’s) is worth forking over some hard-earned cash.
  4. Some cereals. I am a little bit ashamed to admit that I saw this box of Cap’n Crunch and suddenly had the urge to grab a huge bowl of it. Peanut butter, regular … come back to me! Sriracha
  5. Sriracha. I would buy this amazing sauce. Mario might not touch it, but this sauce is so versatile. You can use it on shrimp, in a Bloody Mary, cornbread muffins, on popcorn, in dips … the list goes on and on. But I don’t see this listed at Taste of America. Too bad!
  6. Blow pops. I have this weird love for all things lollipop. Yeah, I’d buy ’em!
  7. Reese’s. There’s nothing like the combination of peanut butter and chocolate. Although I do make my own desserts that combine the two, Reese’s satisfies a childhood craving. Ranch Dressing
  8. Ranch dressing. Ranch dressing is a gift given to man; we must not waste it.

Which products would you buy?

No, Gracias—Spanish Foods I Dislike

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Guys, I’m pretty obsessed with Spanish cuisine. Nothing gets my goat more than when guiris come here and declare the food to be bland. Oh no you didn’t, I want to shout at them while doing a dramatic z with my pointer finger. Insulting Spanish food is like insulting my suegra: I’m having none of it.

There are so many delicious things here, and they are not all terrible for you (another stupid myth!):

lentejas

  • lentejas (lentil stew, a.k.a. the bomb)

Cocido

  • cocido (healthy if you stay away from the tocino, a.k.a. fat)

By Valdavia (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons

And of course my favorites: cheese, wine (remind me to tell you my favorite wines from Toro later!), chorizo, and salchichón! My in-laws make the last two, and if you haven’t had them … well, you haven’t had good chorizo or salchichón! It’s just the facts.

Buuuuut, let’s be real, there are some foods I don’t like. Yeah. It’s true. It’s true, and I said it. Not all Spanish food is to my liking. What are these foods, you ask? Why, let me tell you.

By Tamorlan (Own work) [CC-BY-3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons

  • Pulpo. Nope, I don’t like octopus and don’t tell me that I should, because the chewy texture just skeeves me out.

By Tamorlan (Own work) [CC-BY-3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons

  • Morro, oreja, callos. Not into organ meat, and I’m even less into eating pig’s snout. Oreja is really chewy and just thinking about it can give me the heebie jeebies. (I hope all Spaniards reading this are learning some new “words” today.)

By Tamorlan (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

  • Torreznos. What are they? They’re pieces of pig fat cut into strips and fried. Yum? Add to this varied fritanga, because it is way too fatty for my liking. Eating probably takes five days off my life.

By Javier Lastras from España/Spain (Flan de Turrón) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

  • Flan. Not into that jiggling mess of a dessert.

By Lucía Domínguez (UED77)Lucía Domínguez (Own workOwn work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons

  • Aceitadas. Sadly, this is a typical dessert in Zamora, my favorite city in Spain, but I just don’t dig anise.

Aguardiente

  • Aguardiente. Not a food, but this liquor sets my insides on fire and tastes vile.

Which foods do you dislike in Spain? And if you say salchichón, I may cry. Tears of happiness. Because there’s more for me!

The Foreigner at the Table

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I’ve eaten many a meal with Mario’s family. His friends, too. But it wasn’t until recently that his cousin pointed out to me that, well, I eat funny. No, no, my chewing habits are just fine, thanks. But what’s up with your hand?

Think long and hard about what you do with your hands while you eat. Inspired by this post about Spaniards’ eating habits, I came up with my own list of the way Spaniards find us guiris weird at the dinner table:

IMG_04071.jpg

  • You eat with your left hand on your lap.
  • You cut your meat and then switch the fork to the other hand. And then you put your left hand back on your lap. Why do we do this? I did a little research, and it seems there are two styles to eating, “American” and “Continental” style. Forbes calls our style of eating the “Switch and Switch” style. Apparently, the Continental Style came about from wanting to be unthreatening at the dinner table. You know, if you put your hand in your lap, it could be because you have some sort of weapon hidden there.
  • You don’t eat fruit after meals. A very common practice in Spain, this one. In some families, fruit is the dessert, although there’s no way this would fly with Mario’s family. We have a theory that the goloso gene is there, but it’s diluted for every generation. Mario’s grandmother used to put sugar on her salad. Yeah, you read that right. Mario’s dad cannot pass up dessert for anything. Mario is goloso, but not nearly as much. Maybe our kids won’t even like dessert? That’s yet to be seen. But fruit? Always. It can be as simple as apple (make sure you peel it!). It can be a fruit salad (macedonia), strawberries with milk (a lite alternative to strawberries and cream), or even compota de manzana, but fruit is essential.
  • You eat things really hot or really cold. This could be just a family thing, and I tend to think it is because my husband’s aunt likes her food steaming hot. But what is with these people and lukewarm soups? My father-in-law somehow even manages to enjoy room-temperature coffee, and I just can’t. Nope. However, keep in mind I grew up with a father who refused to eat things that weren’t nearly boiling hot. This same man put his chocolate candy bars and Thin Mint Girl Scout cookies into the freezer.
  • You don’t use bread para empujar. I do love bread. Yes, yes, I do-ooooo. But before I came to Spain I never used it to push food onto my fork. But gosh, does this make sense. Salad eating is so much easier now. Thanks, Spain!
  • You don’t watch TV while you eat. When I was growing up, watching TV while eating was not the thing to do. It was usually a sign that you had nothing to say and that you were bored with the company. Now, Mario’s family won’t have it on if there are guests at the house, but with just the family? You bet. It’s usually The Simpsons on Antena 3, followed by the news. Such cheerful mealtimes we have with all the doom and gloom.

  • You don’t drink coffee after your meal. Okay, this is not the most universal of all my rules, but it still counts. Coffee is very often drunk after the meal. My Spanish family drinks it right in the glass, which I found odd at first, but they soon adapted to bringing me a nice mug. Mario has decided to mess this rule up for me by not drinking coffee at all and preferring tea. He’s a strange one.
  • You don’t take a nap afterwards. There is nothing better than eating un buen cocido followed by a half-hour nap. I’m much more of a bed-napping person, but many of my in-laws do it quite well on the couch. My mother- and father-in-law have mastered the eyes-half-shut television-watching position.

So what do you think, are Spaniards weird? Or are we?

Spanish Cooking—The Leek

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I’m the least-picky person in the world. Okay, almost.

I’m a fan of olives and onions and cilantro and tofu and brussels sprouts and stinky cheese. I still reserve my right to hate all types of melon, but only because (to me!) it tastes watered down, and there’s nothing worse than watered-down flavor.

Leeks

Enter Leeks

And so, being the not-so-picky person that I am, I love leeks. Good thing too: leeks are an essential part of Spanish cooking. Leeks play an essential part in many Spanish dishes: soups (recipes 1, 2), side dishes, and more soups. Their flavor is similar to that of an onion, but milder and softer somehow. I’m looking forward to making this recipe someday: Grilled Baby Leeks with Romesco Sauce.

Cleaning

The thing about leeks (puerros in Spanish, what a lovey little rolled-r word), though, is that they’re a bit tricky to clean, as illustrated in the following video.

Leeks, by Gourmet

 

  1. Cut off and discard the dark green leaves. Trim and discard the roots.
  2. Halve the stalk lengthwise.
  3. Slice them crosswise.T
  4. Transfer them to a bowl of cold water and swish them around a few times.
  5. With hands loosely cupped, lift the leeks out of the bowl and place them on a plate or work surface (or colander).
  6. Discard the water with the remaining grit.
  7. Repeat until the water is clear.

See some fun drawings of leek cleaning.

Karlos Arguiñano is welcome to come make me some leek dishes anytime. Like this one, for one:

Karlos Arguiñano

 

Why eat leeks?

What are some benefits of eating leeks? They’re a good source of dietary fiber! They contain folic acid, calcium, potassium, and even vitamin C. Also: they’re easier to digest than regular onions!

Recipes

May I suggest some more recipes (if you haven’t had enough already)?

And if you speak Spanish, try these:

Have you eaten leeks before? Why are they so expensive in the US?

My Favorite Spanish-Language Cooking Blogs

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When I first came to Spain, I didn’t have a kitchen. I didn’t have a refrigerator. I lived in a renovated convent in the midst of Toledo’s casco antiguo.

Then, in Salamanca, I had a small kitchen. Quite adequate, actually. At least I had an oven, which isn’t always the case, I’ve learned. I have always loved baking, so I started baking for Mario, who will never say no to a galleta, chocolate-chip or otherwise. The only problem? I had no measuring cups. Measuring cups are another one of the US’s particularities. Most of the world cooks and—especially—bakes in grams. It makes sense. A cup of all-purpose flour doesn’t weigh the same as a cup of another type of flour. Using grams is more precise.

That didn’t help me, though. I had to use Google to convert all my cups of flour to grams, often dragging my laptop into the kitchen and using flour-stained fingers to type “1 cup of flour to grams” into the search bar. Annoying. There had to be a better way.

I’ve found that following Spanish-language cooking blogs is the way forward. Not only do they use grams and milliliters, they also don’t call for ingredients that are difficult, if not impossible, to find in places like Zamora. (In Madrid, it’s not impossible to find anything.) Moreover, it was a way for me to explore new dishes, ingredients, and flavors. A win-win!

Thus, I’d like to present to you all, some of whom I hope speak Spanish, my favorite cooking blogs written by Spaniards. I hope that you find them as interesting and worthwhile as I do.

ElComidista

El Comidista. El Comidista is written by Mikel López Iturriaga, who started his blog, Ondakín, and was later picked by up El País, one of Spain’s national newspapers. Mikel doesn’t just share delicious, in-season recipes; he also talks about all things related to gastronomy: restaurants, kitchen gadgets, cookbooks, culinary pop culture, etc. It’s always an entertaining read. Check it out:

JaviRecetas

Javi Recetas.  Behind Javi Recetas is José Javier Cabanas, a firefighter and student. Javi always proposes accessible recipes as well as useful information, like how to desalinate salt cod. I like his basic recipes especially.

RecetasdeMon

Recetas de Mon. Recetas de Mon is run by Mónica, born in Barcelona.

CocinandoentreOlivos

Cocinando entre Olivos. Erik pointed this site out to me (and to his other readers, of course). The only problem I have with it is the lack of recipe summaries, so to speak.

Biscayenne

Biscayenne: para golosos irredentos. Since I have one major goloso (person with a sweet tooth) at home, I love the name of the site. I’m not very familiar with Spanish desserts, but I’m learning. Step by step. This site is a great way to learn about the very traditional desserts like flan and, like Emeril, to take them up a notch or two.

A Freír Pimientos. There’s an expression in Spanish: “¡Vete a freír esparragos!” (Literally, “Go away and fry asparagus!” It means, basically, get the hell out of my sight. So I can’t help but think of that when I read this website’s title, which means (in my loose translation)

NoMasTuppersdeMama

No Más Tuppers de Mamá. This blog is run by three guys in their 20s, and it all looks finger-lickin’ good. Their recipes are both simple and elaborate, delicious and simple. Also, they come with recommended playlists, if you’re into that sort of thing. The three guys—Carlos, Marc, and Adrià—met in Manchester during their Erasmus semester abroad. If you don’t enjoy cooking, follow their blog at your own risk—you may be tempted to start.

So there you go, the Spanish-cooking blogs I follow. What about you, any recommendations?

The Rain in Sevilla

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Our trip to Sevilla got off to a rainy start. After checking into our hotel after an unsuccessful attempt to visit the dentist (another story altogether!), night had already fallen. Another thing falling? The rain, of course.

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My first view of La Giralda

Luckily, Sevilla is still pretty, even amidst the drizzle. The Christmas lights were lit, and it was hard to feel discontent with the whole city wishing us Felices Fiestas (Happy Holidays).

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Everything in Sevilla seemed so cozy

One of my favorite parts was seeing the juxtaposition of an orange tree with Christmas lights. Thus is Sevilla.

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Luminous

Our friend from a town near Sevilla had recommended La Carbonería to us. La Carbonería, according to Tertulia Andaluza, was “the meeting point for the vanguard of Seville, a space for independent and alternative thought.” In the past, the site was a coal warehouse, thus the name, which in English would be “The Coalyard.” In 1975, Paco Lira converted it into the place it is today, a venue to hear and see flamenco, for ideas, for art of all kinds.

We saw a flamenco show and ate food off paper towels. It was an intriguing show. What’s more, it was packed. Good thing we got there early.

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I found the female dancer especially intriguing. There was something there in her face, impossible to articulate but powerful nonetheless. She may not have been famous, but her whole self radiated the spirit of flamenco.

The next day we got up, and after a quick visit to the dentist who confused me with his sevillano pronunciation, we had some breakfast. Mario took his Cola Cao with extra sugar.

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I had a tostada con jamón along with a café con leche.

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Mario chose to go with a recommendation from our waitress, the pringá. Pringá comes from the verb pringar, meaning to dip or to dunk in this case, is made up of the ingredients from the traditional Spanish cocido, known as puchero in many places. The meat portion, which consists of things like morcilla (blood sausage), chorizo, and tocino (fat), is cooked along with the rest of the stew, and then made into a spread to eat with bread. Yum! Actually, it was quite good, we both agreed, although perhaps a bit more fuerte than the typical Spanish breakfast.

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Next on the docket was a bit of sightseeing. Of course, you can’t go to Sevilla without seeing the cathedral and la Giralda.

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La Giralda is a former minaret that the Christians made into a bell tower for Sevilla’s cathedral. It stands high above the Patio de los Naranjos (Orange Tree Courtyard). The area of the courtyard is supposedly the area the old mosque occupied, as two of the courtyard’s exterior walls belonged to. During the time of the Muslim occupation of Spain, the area served as the space for the Muslims’ activities, including cemetery and cultural events.

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Seen from above, as we climbed the Giralda

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Besides seeing the sites, we also wandered around a bit. Getting “lost” (is it possible to get lost with a smart phone nowadays?) is one of my favorite ways to see a city.

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We had lunch at Bar Alfalfa, another recommendation from our Sevillana friend. A real winner! We really enjoyed the food we had, and with the prices in Sevilla, you can’t go wrong.

After a bit more wandering, we headed over to the Plaza de España, where it was already starting to get dark.  Unlike most Spanish plazas, this one is not centuries old. It was built in 1928 for the Ibero-American Exposition (often referred to simply “la expo” by Spaniards), which was held in 1929. Along its walls there are tiled alcoves, each of which represents a Spanish province, from Álava to Zaragoza.

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It has also been used as a film set: in Lawrence of Arabia, Star Wars Episode I: The Phantom Menace,and Star Wars Episode II: Attack of the Clones.

Our day in Sevilla ended with—you guessed it!—more tapas at a popular local bar, Los Coloniales, located in the town center. These tapas included, of course, the typical Sevillan picos, a type of small crunchy breadsticks. They usually accompany ham/chorizo/cheese, but we found them to come with almost anything! Yum!

Have you ever been to Sevilla?