With August coming to a close, I realized recently that I had yet to make a batch of sangría at all this spring or summer, which is very out of character for me and something I had to rectify immediately. Our building was having a get-together–the first that we’ve had in probably two years now–and…
Category: basque country
Basque-style montaditos of crème fraîche, sun-dried tomato puree, and anchovies.
Sun-dried tomatoes deserve to make a comeback: there, I said it. I know that they went from a trendy restaurant ingredient in the 80s to being completely overdone in the 90s and 00s, but it’s 2021, we’re emerging from a pandemic, and I think enough time has passed that we can give them another go….
Txangurro (deviled crab gratin), or the Basque take on Baltimore crab dip via The Basque Book.
If you’re not from the Mid-Atlantic region, then the idea of crab dip is probably one you are familiar with in a meaningful way. My mom makes it as a cold dip, mixing canned crab, diced onion, and cream cheese into a ball and then smothering it in cocktail sauce, but here in Baltimore it’s…
José Andrés’s avocado gazpacho from Vegetables Unleashed with a pickle-based pico de gallo from Grillo’s Pickles
(Note: this is not sponsored–I’m just utterly charmed by this product!) Between the end of summer and Amazon Photo sending me memories from our trips to Barcelona and San Sebastian on a regular basis last week, this is always a bit of a melancholy time of year for me. Given the last six months of…
Edward Lee’s piggy burgers with sun-dried tomato ketchup inspired by the San Sebastian McDonald’s.
In a city such as San Sebastian that is so gorgeous and filled with such amazing local food, the thought of eating at a McDonald’s or a Burger King might seem a little odd, but I can understand the appeal of trying one of the regional menu items that you’d never find at your local…
Txampi, or a pressed sandwich of mushroom, Manchego, and sage from The Basque Book.
Small sandwiches are regularly part of a pintxos spread at any bar you’d find in San Sebastian, and for good reason–cold sandwiches can be offered during the time when the kitchen may not be operating, and in general, they make for an excellent base on which to start a protracted pintxo crawl that can last…
Garlic soup, Basque-style, from Basque Country.
With winter starting officially as of this past Saturday, I’m finding myself seriously craving some soup. I’m more than ready to make some pressure cooker pho, pasta e fagioli, and even some carrot-ginger soup in the next few weeks, but the soup I am planning to make before all of those is a Basque-style soup…
Pipérade/piperrada with poached eggs and prosciutto from The Cherry Bombe Cookbook.
I was on such a Basque food tear in the months following our September trip that I basically forced myself to take a break, lest I burn out on making all of that delicious food and neglect my other favorite foods like pasta. Fast-forward to two months ago, when Michael was on a work trip…
Mushroom eggs from Basque Country for Sunday brunch.
While I won’t say that every brunch dish we make at home won’t actually be brunch-ish or brunch-adjacent, I have to admit that this new little exercise of ours is encouraging me to scour my cookbooks for the dishes I felt would always be perfect for that time of day first. Since most of them…
Musings on 2018 and saying hello to 2019.
Happy New Year, everyone! I hope everyone was able to enjoy some downtime over the last few weeks as we made the transition from fall to winter with all of the various holidays celebrated during that time. Our Christmas was typically busy, and our New Year’s was considerably more relaxed by comparison. Michael told me…
The Manhattan [food] Project 