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By mlb, on December 16th, 2011%
This week’s French Friday with Dorie is kind of neat — a Spanish Tortilla made with potato chips instead of slices of potato! You basically crush a bunch of chips and add to eggs, onion, spices and pop into a pan to cook! I’d go so far as to say that if you crushed your chips on the larger side and didn’t tell anyone that you’d used potato chips, they might not even be able to tell.
I used a mix of red onion and green onion in mine and I was very tempted to try this with the multicolored vegetable chips, but after reading the label, decided against it as they were higher in calories, fat and carbs than these olive oil potato chips. Go figure.
Anyway, here’s a link to everyone’s posts and here are my photos below!
Trader Joe’s . . . → Read More: FFwD: Potato Chip Tortilla
By mlb, on June 12th, 2011%
So, this last week’s French Fridays with Dorie was for Cola and Jam Spareribs, which sounds good but neither jwa or I are big rib eaters. But here’s what I thought — I’ll take the cola and jam idea, but just use them on another kind of meat. How about chicken drumsticks? Perfect! Sounds like a winner! And then…that’s not what actually happened.
1. After not being able to find the Coke with sugar in it instead of high fructose corn syrup, I found an organic-hippie cola brand with sugar. Great. I put a can of that in my cart. But then when I got home, discovered I accidentally grabbed the Diet Cola instead.
2. After seeing this, I think, um, okay. I can still make this work. At this point I have the jam, orange juice and Chinese 5 Spice Powder already simmering in . . . → Read More: Blog Post that was Almost an FFwD, Then Became This – Roasted Chicken Legs with Chorizo, Potatoes and Spinach
By mlb, on July 1st, 2010%
Summer makes me think of Spanish food. I think it’s the sun and the heat and the fact that I want to make gazpacho all the time and drink sangria (also, all the time). So, it’s usually in Summer that I will grab one of my most favorite cookbooks ever and page through it looking for something tasty to make. The cookbook? The New Spanish Table. If you don’t have it, go get it. You will not be sorry.
So, yes, Summer. Spain….strawberries! This was really good. The berries got a little caramelized and pork tenderloin with rosemary is always a winner. I thought the sauce would be a little too acid-y but it was just perfect with this. Also, since you’re cooking them a bit, the strawberries don’t have to be overly super-over-ripe. A great use for the first ones of the season!
Pork Tenderloin with Lightly . . . → Read More: Pork Tenderloin with Lightly Seared Strawberries
By mlb, on September 29th, 2009%
This is one of those meals that is so simple yet so good, that you can’t believe you didn’t make it before or that you don’t have it for dinner a few nights per week. It’s from The New Spanish Table and I promise, the next few posts WILL NOT be from that cookbook. Really. But, it’s such a wonderful cookbook! But no. I will restrain myself.
Here, I had just scored some figs from Limbo and was needing something to do with them. This was the perfect solution!
Grilled Chicken with Fresh Fig Salsita
Pollo a la Brasa con Salsita de Higos
8 to 9 smallish ripe but firm fresh figs, trimmed and cut into thin wedges
1/2 small red onion, thinly sliced (I used a sweet onion instead)
3 tsbp medium-dry sherry
2 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
3 large garlic cloves, minced
1 tbsp chopped fresh rosemary
kosher or sea salt
freshly ground black . . . → Read More: Grilled Chicken with Fresh Fig Salsita
By mlb, on September 23rd, 2009%
I combined a couple of recipes here — one of the Paella recipes in the (awesome) New Spanish Table cookbook, a paella recipe from Tyler Florence and I also used the meat I wanted to — chicken thighs, chorizo and shrimp, rather than the exact ones in either recipe. You could throw all manner of meat and seafood in here, but I stuck to those three.
This makes a ton of paella! A. Ton. Of. Paella. It would be great to make for a dinner party or of you want to make something for dinner, have lunch the next day, and then be able to freeze a couple more lunches.
You will need a huge skillet or an actual paella pan here. Do not underestimate the amount of room you need in your cooking vessel or you will cry into your overflowing pan of Spanish tastiness.
Aside from the . . . → Read More: Spanish Paella for a Crowd
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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