Yet another squid recipe. I dedicate this one to David Del Ross, who tried to make me a squidder in Newport, RI, but instead became my supplier in exchange for cooking his catch. It was …
Recipe 9: Chipirones Con Cebolla (Baby Squid with Caramelized Onion) Read More
We first visited Sagrés Restaurant on Columbia Street in Fall River, MA, right after moving to nearby Rhode Island in 2000, on a Friday night, especially to hear the weekly live Fados, a mournful traditional …
I have touted “Sopa de Nada” (Recipe 2) as one of those foods that satisfy hunger when the pantry is next to bare. Here is another, and one that is even more ubiquitous across Spain. …
Recipe 7: Croquetas (and don’t translate this as “croquet”!) Read More
Squid are abundant in Rhode Island waters where Ciders of Spain started out. I was lucky to have a regular supply freshly caught by a fisherman friend. While not fresh off the line, I have …
Recipe 6: Chipirones ala Plancha (Baby Squid Seared on the Griddle) Read More
A recipe doesn’t have to be Spanish to benefit from the inclusion of sidra. Here’s one to get you thinking outside of that box. I am putting it out there first among my multi-cultural sidra …
For 11 centuries many a weary pilgrim arriving in Santiago de Compostela by The Way of St. James has been revived by this pastoral dish. The amazing thing about it is how filling and satisfying …
That merluza, or hake, is not expensive and is the most regularly eaten fish in Spain, does not diminish how highly it is prized. It is found in a variety of regional specialties and on …
Recipe 3: Merluza ala Sidra (Braised Hake in Sidra) Read More
Every culture has some dishes that must have been invented out of dire need when there was little to eat. The ingenuity of these often elevates them to the status of regulars on the menu …
Recipe 2: Sopa Castellana/Sopa de Ajo (Sopa de Nada) Read More
From Magdalena Alpieri, Guia de la Cocina Asturiana, 1981. Translator’s note: This recipe shows the most traditional Asturian fillings, but you are encouraged to improvise according to your dietary needs. E.g. toasted buckwheat, prepared in …
It’s a Jungle in There by James Asbel, Portfolio Curator Micromanagement vs. Macromanagement of fermentation in the American and Spanish Cider House America: Cideryas Laboratory In the U.S. potassium meta-bisulphite is used to sterilize the …
Ciders of Spain