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tapas/tapes

Ham and egg tapa from The Book of Tapas

One of the objectives of this whole cook-through-my-cookbook-bookcase experiment was to reconnect with cookbooks I used to use all of the time but have since…well, not abandoned, per se, but haven’t referenced as much as I’d like to. The Book of Tapas is one where I have a handful of recipes that have entered our regular rotation—I’m particularly fond of the lemon-garlic chicken wings—but a few Fridays ago I decided to finally try a recipe I sort of half-assed back in New York and then never attempted to make again: the ham and quail’s egg tapa. Read More

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Confetti cookies from Momofuku Milk Bar.

Confetti cookies from Momofuku Milk Bar.

Happy 2017, my friends! My year started off inauspiciously with my phone suddenly not working, so I have to send it to LG to see if it’s salvageable. (At least my old Razr smartphone is functional so I’m not completely without a phone right now. Here’s hoping it can hang on until August when my upgrade is finally available.) The weather hasn’t helped much in that it’s been dreary and rainy for the past few days, and while I know we need the rain, it doesn’t help with the whole getting back in the swing of things all that much. Read More

Shrimp and Spicy Chorizo with Garlic

When I was planning the menu for our big party a few weeks ago, I had it in my head that I would save a few of the dishes to make while people were there, if only to provide a bit of spectacle and give me a chance to retreat from everyone so I could focus on cooking. The problem with this idea is that inevitably everyone likes to gather in and around the kitchen, whether it’s open or not, and so that doesn’t leave for a ton of space in which you can maneuver. Fortunately it turned out that we had way more food than we bargained for and didn’t need either of these dishes, which worked out well for yours truly because I could never decide on a good time to prep them and as a result, I didn’t waste any food from either dish. Score! Read More

Snails in salsa arribata

Back when spring was easing into summer, I really didn’t fully appreciate just how much we had planned in the first few weeks of the season, and here we are in the middle of July. One thing I resolved on doing this summer was to spend some time revisiting my favorite Catalunyan dishes since we wouldn’t be making our biennial trip over to Europe this year, what with us buying a house and me buying a new car, but with everything we’ve been up to it’s been awhile since we could devote a couple of days to anything more fun than a typical weeknight meal.

With a weekend looming on the horizon with no plans but our own, I decided to give us a chance to relax and give ourselves a mini Caldes d’Estrac vacation, at least with food if not in beach time. Rosado would be poured, caftans donned, and my hope was each dish would bring us back to those warm days we would spend along the Mediterranean coast. Read More

Baked eggs with sobrasada at La Tasqueta de Caldes.

Baked eggs with sobrasada at La Tasqueta de Caldes

One of the aspects of Spanish food culture that I love is how they eat eggs at any time of day, with no need to cloak it in the really irritating “breakfast for dinner” trope.* The tortilla is perhaps the most famous way they cook eggs–check out Le culs en rows for her rather brilliant mini-tortillas that you can make in a muffin tin, by they way–but I’m convinced that the Spanish version of any egg preparation is the best. When we do have some eggs on Saturday mornings, Michael follows the technique that José Andrés calls for in his scrambled eggs with shallots and scallions recipe and they always are really creamy and tender because he makes sure they are still a little runny when he pulls the pan off of the heat. And then there is the baked egg variation, which I first enjoyed at La Tasqueta de Caldes in Caldes d’Estrac and I’ve been trying to recreate ever since.

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