Posts Tagged 'Vegetarian'

Fácil es mejor

Last summer, the food trend seemed to Spain – Spanish food hit Gourmet magazine (RIP), the Food Network, food blogs the internet over, you name it.  Now I wonder if it really was in, or I was searching desperately for traces of Spain’s food heritage here in the US.  I had just gotten back from a study abroad in Seville and I was in the throes of cultural readjustment – throwing my own Spanish food party helped, but I was still on the lookout for reasons to brag about Spain that didn’t make me look like a tool caught up in my own personal experiences (which I was), but instead a finger-on-the-pulse, hip foodie.

I’ve gotten over that particular obsession, though every time I see a hint of Spanish food culture, I still get the warm fuzzies, though

Illegally delicious.

I’ve done better at keeping them on the downlow.  Some examples: finding membrillo at Whole Foods, finding real, hard cured Spanish chorizo at DeLaurenti’s Deli at Pike Place Market, drinking cheap bottles of Rioja instead of studying for finals… These are manageable ways to work Spain into my diet without smuggling

cured ham in my suitcase or begging friends abroad to bring me Lemon Fanta.  Well, I’ve done those things, too.

But anyways.  When I was in Spain, I managed to pick up a few recipes.  Tortilla española, garbanzos, and huevo al plato.


Huevo al plato is literally an egg on a plate.  My host father would make it for me for lunch in the wintertime, cooked in a cazuela, or indestructible glazed terra cotta bowl/plate.  These things happily troop from on top of the stove burner, into the oven, then into the dish washer afterwards.  No problem.  Lucky me got two of them as a birthday gift a few days before I left Seville.

I used to think that a huevo al plato was this specific dish that Jairo would plunk down on the table in front of me with fresh bread, as I toasted my feet on the space heater and wished for the rain to stop so I could get to class dry.  But Doña Margarita of my Spanish cookbook has informed me that in fact huevo al plato refers to the way it’s served – an individual egg in a cazuela.  This now seems very, very obvious to me.  But I share my shortcomings with you so that you don’t feel alone when those kitchen duh moments trickle in shamefully.  If you poke around on the internet, cookbooks, or Spain, you’ll find lots of variations on this theme, especially in tapas restaurants.

You won’t find a huevo al plato in Gourmet magazine (if it were still running) or as the main dish of a ritzy chef, but I love it because it’s easy.  Ridiculously so.  You don’t need a cazuela to make it – just use a small frying pan and slide the mess onto a normal plate and dig on in.

Jairo’s Easy  Peasy Huevo al Plato

Continue reading ‘Fácil es mejor’

Ay, ¡qué buena pinta!

In return for the fabulous Sri Lankan Feast, Gabrielle and I invited Michelle and her sister Andrea over for dinner, as well as our friend Brianna (I say our friend, but really these are Gabrielle’s friends who I have slowly usurped).  I knew it would be difficult to compete, but I was also excited because Michelle and Andrea are meat eaters (Gabrielle and Brianna not so much), so I decided to make up what I’ve been wanting to eat myself: garbanzos.

Tasty face!

Continue reading ‘Ay, ¡qué buena pinta!’

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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