Posts Tagged 'Solomillo'

Solomillo a la Pimienta

Lately, I’ve been missing Spain.  The best way to cope with nostalgia for another country, in my opinion, is go back!

Just joking, I don’t have the money for that.  So I turn to food instead.

solomillo a la pimienta-2

Continue reading ‘Solomillo a la Pimienta’

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Spanish Food Parties

 

Volver = To return as well as a rather good movie.

Well, the academic year has kicked off, which means I’m back in Spain.  This year may be a little on the light side, blogwise, as I’m going to be doing a Master’s program as well as my teaching assistant job.  So to make up for it, I’m going to kick out a huge mega entry while I’m still on ‘vacation’ – I had to come back early in order to fix up my immigration status.  I do want to learn several things yet, like migas, lentils, and chocos, so I’ll do my best to carve out some time to cook and share.

Spanish food is trendy in magazines and in foodie circles but most people in the US have never had Spanish food or have a mental image limited to tortilla española and paella.  If they had indeed tasted some of the things Spain has to offer, then it was most assuredly not home cooked.  I decided to throw a Spanish food party as my own goodbye to everyone, that promptly grew into two separate food parties.  As you may have seen more than once before here on the blog, these may very well be the only types of parties I know how to put together.  I don’t know if that’s a bad thing or not.

Some of these recipes I’ve got here are dredged from the internet, but all of them have been altered or influenced by me and my friends here in Spain.  The rest have been jotted down in Spanglish (1 kilo tomato, 1 diente de ajo, trocito de bell pepper) directly from real live Spanish people.  So if it isn’t authentic enough for you…move to a tiny pueblo?

Continue reading ‘Spanish Food Parties’

A ver, ¡a tapear!

Well, yet again this post doesn’t come with recipe.  I’ll say that right up front.  But that’s not for lack of trying.  Instead, I’m going to share a little taste of tapas with all of you who haven’t had the opportunity to get out there and eat too much food on tiny little plates. Tapas are definitely making waves in the cooking community; they are trendy.  Tapas are leaking into restaurants, bar menus, magazines, and food television.  Cool.  But nobody can beat the Spanish, who invented the damn things. How can you tell? Vocabulary!

First, what the heck does tapa mean?  Literally its a cover, or lid.  In the past, when they served you a ‘jar’ of beer, the bartender or waiter would put a little plate on top to cover your beer, to keep flies, mosquitoes, dust, or whatever other beer-threatening objects may be lurking, out. If not a small plate then, well, a slice of bread with some jamón on top.  It’s interesting that the word itself has become such a globe trotter, because even though the tradition stretches back ages, the word only entered into accepted, official, Real Academia Spanish in 1939.  In the words of my friend, Jose, who was happy to catch me up on Spanish culinary history, “es muy, muy andalu.”  That is to say that the word tapa is actually specific to the southern region of Spain.  If you go traveling within the Iberian Peninsula, the word will vary wildly with the other regional dialects and languages.

But the word that has captured my heart and captures real Andaluz attitude is not tapa, but tapear.  This is a real verb in Spanish, and it refers to the very specific act of  going out to eat tapas.  It implies barhopping late in the evening when the sultry heat of the south is dissipating and nothing but cold beer and cheap, strong red wine accompanied by platelets of olives, fried almonds, salt cod, pork loin, slivers of cured ham, triangles of salty equally cured cheese, little fried packets of bechamel, sweet marinated red peppers, roasted potatoes in a mix of fresh mayonnaise and a piquant red sauce, pickled broad beans, and whatever the restaurant owner or chef can invent.

If you are going to tapear, you will be out in the street, chatting and lingering over your food for at least two hours.  The intense aficionados will know what tapa they want to eat at what bar and will plan accordingly.  You are not eating. You are not even eating out.  You are out to tapear.  There is a difference.

Wow, that was a lot of words.

That’s better.

Continue reading ‘A ver, ¡a tapear!’


Hey, I'm Desa. I've been bouncing between the Pacific Northwest and Sevilla, Spain in the last few years and from tiny apartment to tiny apartment. I cook mainly for one, which means some potentially boring meals, but here I'll be sharing the food that excites me. Feel free to offer suggestions, commiseration, or desires. And thanks for coming by!

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