Browsing CategorySpanish

tortillaespanola-7

Tortilla Española is one of Spain’s national dishes. It’s everywhere. It’s in the tapas bar, it’s sliced and put into sandwiches, it’s a course in your menu del dia. This is a great recipe for it, and I was glad to know you can actually reuse the oil again several times, otherwise this is an insane way to cook (you’ll see in a moment). The really cool part of learning how to cook this from a Barcelona-trained chef (I took a cooking class) was that he whipped up some Pan Con Tomate, the tomato bread that comes from Catalunya. Since…

strawberrygazpacho-15

Before I left Barcelona, I took a cooking class at Barcelona Cooking, this newish cooking school on La Rambla that’s two stories above the street in this charming open loft-style place with it’s Spanish-born and Barcelona-trained head chef Candido Cid. They teach the classics but they are really dedicated to local, fresh produce and using what’s in season. That’s why we had strawberry gazpacho instead of the tomato-only gazpacho most people are familiar with, because strawberries happened to be in season. Turns out, I like it better than the original. The great thing about this recipe is two-fold: it requires…

rabbit-3

The first thing you need to know is that you can get an entire rabbit, skinned, with all its parts, at the local market, here in Spain. The second thing is that yes, it is a little horrifying. The thing is, rabbit is delicious. I made rabbit stew in Mexico a few times, but it was always from frozen conejos and they were much smaller. This bunny was huge. Cole was quite impressed. I feel like if you’re going to eat meat you might as well own the reality of where it comes from, and if you can, buy whole…