HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Spanish Food. Show all posts
Showing posts with label Spanish Food. Show all posts

Wednesday, December 3, 2014

Pappardelle with Braised Chicken and Figs Adapted from Chef Kyle Bailey in Food and Wine Magazine

   

         Who isn’t always looking for fresh, new ways to cook that workhorse of the kitchen, the skinless chicken thigh?  That’s why I was intrigued by a recipe in October’s Food and Wine Magazine that was said to be “Spanish-inspired pasta”.  First of all, although no authority on Spanish cuisine, I had to wonder about pasta being authentic to Spain.  And the research I did backed me up.  There is really only one ‘pasta’ that is cooked with any frequency in Spain.  And wouldn’t you know it’s used in making Fideuá, which is very similar to paella only Fideuá substitutes a noodle about the size of spaghetti for the rice in every other paella.  There’s a interesting piece of folk history about how this substitution of noodles for rice happened. According to what I read, Fideuá was first created by a cook onboard a fishing boat.  Joan Batiste Pascual, better known as Zabalo, made many a meal of paella.  The skipper of the vessel he worked on in 1915 loved rice and would always eat so much of it that the crew never got their fair share.  So in order to stop the skipper from eating everyone else’s portion, Zabalo decided to substitute pasta for rice.  Unfortunately for the rest of the fisherman, his plan didn't go too well.  The captain devoured the pasta with as much gusto as he did rice so Zabolo’s plan was thwarted.  But he is still a hometown hero.  His village, Safor, holds a Fideuá cooking competition each year.

Monday, May 19, 2014

Chicken Paella with Sugar Snap Peas in about an hour!



        There's no one dish supper quite on the level of a great paella.  It combines protein--sometimes several of them--with carbohydrates and then, for good measure, adds some vegetables. The one big drawback to paella is the interminable time a good one takes to make.  So this recipe from Bon Appetit caught my eye when the magazine put it in a feature called ‘Fresh and Easy Dinners’. It actually toppped their list, and was pictured on their cover.  If you’re ever had a paella in Spain, you know it is hardly ‘quick’ and involves a special paella pan. But this one uses any heavy skillet you have on hand and gets dinner on the table in about an hour.  Considering my memories of paella, that's simply astonishing.

Friday, April 5, 2013

Cazuelas de Atun y Farfalle from Grace Parisi in Food and Wine Magazine



         What’s in a name?  Plenty.  Today’s dish is an homage to Spain which may not need much homage as it has firmly planted itself on the New York restaurant scene.  I count no fewer than 42 tapas restaurants in Manhattan alone on http://spanishtapasnyc.com/. But if you want something really Spanish, I suggest you head there. Because this dish has its roots firmly planted in the US of A.  It was a mainstay in many a household when I was growing up.  It was prized for its simplicity and the speed with which it could appear on the dinner table. So if Spanish isn’t your strong suit, here’s the translation: Tuna Noodle Casserole.  But would you have stopped to read a post about Tuna Noodle Casserole?  I didn’t think so. 

Monday, July 18, 2011

An authenthic Gazpacho recipe from David Rosengarten




         Whatever happened to David Rosengarten?  You may remember the marvelously low-key television chef who preceded the food network rampage that made stars out of everyone from Bobby Flay to Giada di Laurentis.  David’s show “Taste” was a wonderful learning experience as David deep-dived into his subject matter with such thoroughness and thoughtfulness that you came away feeling you had some expertise in whatever food David was extolling on that particular day.