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thefoodolic

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Coco-Lemongrass Vermicelli Shrimp Bowl is a light and easy dish for the summertime, filled with a rainbow of crunchy veggies, coco-lemongrass shrimps on a small bed of vermicelli rice noodles. Summertime is sometimes painful… especially when you don’t have AC and live in Spain… It’s too hot to make tartar… too scared of making the fish turn bad as soon as it hits the infernal sun, and too hot for any long cooking sessions… Solution: the Wok! I love my wok, I like to work with it especially in the summertime to sauté food in no time. It’s so fast to cook with it, it won’t have time to warm up the house. The main idea here is to make a protein, whether it’s shrimps, chicken or tofu and sauté it rapidly in oil and lemongrass, than let it simmer for an extra minute in coconut milk for an ultra…

A Spinach-Feta Buckwheat Crêpe is a gluten and lactose free dish merging French Galette with a Greek spinach filling. The difference between pancake, crêpe and galette Pancakes are a thicker version of crêpe, however not foldable, usually eaten with sweet toppings. Although if you visit France, you’ll find many types of “crêpes” in other words thin pancakes, there is the Galette, a buckwheat crêpe for savory fillings like cheese and ham and many more. There is also the Crêpe Bretonne which is also a buckwheat crêpe but ultra thin (paper thin) and crispy and finally the sweet crêpe made with normal flour that is used for all sweet fillings. Healthy buckwheat A great thing about buckwheat is its low glycemic index, meaning it will make you full longer and prevent the spike of sugar in your blood levels like regular pancake do. It’s called buck”wheat” but truthfully there is no…

This golden Saffron Asparagus Risotto is delicate and aromatic, filled with al dente green asparagus, tender sweet peas and a touch of parmesan. I wouldn’t dare to call this dish “risotto alla milanese” since it contains some asparagus and peas but truth be told, it’s quite similar. Also, the original risotto alla milanese is usually made with beef broth and is the only risotto generally not served as a “primo”, first course, but as a sidedish. Usually serve with ossobuco, this risotto is the king of the North (…of Italy, not Westeros…). For this particular recipe, I consider it a “main meal” but it could also be served as a Primo or side dish. You can also make this dish vegetarian by substituting the chicken broth for vegetable broth and forget the parmesan. So…let’s talk saffron shall we? Saffron rules! Saffron is the most precious, Gollum style, (my god… I’m…

Traditional Spanish dessert “Peras al vino” or Pears in Red Wine is the best of two worlds; fruits and wine merging into a sweet, spiced and colorful dessert that couldn’t be easier to make. This dessert comes from the Spanish region of Rioja, which is well known for its deep red wines. I don’t know for you but I’m a wino and this dessert is so refreshing, for once… a dessert without tons of flour, sugar or fat in it and frankly it taste simply divine. Plus, it’s terribly easy to make and can be prepared in advance. https://youtu.be/MCUXEwFyPdY Which type of pear? Well… for this particular recipe Spaniards traditionally use “pera conferencia” , but any pear type that is holding good, not too filled with water, nor too porous or mature should do, so pick a firm pear of your choice at the Farmer’s Market. A fairly common dessert in…

Two times marinated Salmon Carpaccio for a double the flavor dish served with a pear-fennel sides done two ways; a soft and sweet compote and a crunchy marinated fennel and pear topping. This recipe is my take on a dish I had at a fantastic tapas bar called “la pepita”. However the original recipe was made with apples. I just love this combination of fennel and pear/apples, it brings certain “je ne sais quoi” to a dish. I assure you this dish is terribly simple to make although it might look like a lot going on in the instructions, believe me it’s not that difficult at all. For this recipe a good “sashimi” quality Salmon is in order, since we won’t cook the salmon fillet. Double marinated Salmon The first marinade is a “dry” one, a simple, Gravlax style, marinade made of salt, sugar and a touch of dill. However,…

Tropical Smoothie Bowl is fest of tropical fruits; passion fruit, mango and pineapple blended with coconut milk and ice cubes for an exotic start of the day. I don’t know for you but tropical fruits are my favorites! This smoothie is an ode to the tropics with its exotic flavors. The smoothie base is a pineapple and mango blended with coconut milk with a topping of pineapple, shredded coconut and last but not the least; Passion fruit (or Maracuyá). Every bite as a new fun texture to it with an overall tropical flair! Without saying it’s filled with vitamins, let’s say… enough to last a year without getting scurvy. A great combination of exotic flavors, complementing one another beautifully. The many names of Passion fruit To make it clearer… There are three popular types of Passion Fruits, a yellow, a purple and reddish one. Which is without contest the…

The ultimate tapa for Catalans, pa amb tomaquet, or Spaniards, pan con tomate, is the simplest and most beloved of tapas, a lightly grilled bread with tomato, extra-virgin olive oil, salt and if you wish: a little garlic flair to it. Pan con Tomate Tapa – Pa amb Tomaquet (Catalan) If you’ve ever set foot in Barcelona or its region, you probably saw this Pan con Tomate or Pa amb Tomaquet on every single tables. Omit ordering it at the restaurant… surely your waiter will ask you if you want some with your meal. It’s simply inconceivable not to order it. Pan con tomate or its Catalan term Pa amb tomàquet is such an integral part of their culture. So popular, to the point of having a book written about it, by Leopold Pomés called Teoria i práctica del pa amb tomàquet. You know it’s a serious matter when a whole…

This authentic Sangria Española without added sugar contains some apple, peach and orange pieces, plus a little fizz in the end to make it extra festive! The word Sangria comes from the word “sangre” which means blood, therefore a traditional sangria should be the color of blood. Nowadays, there are tons of different variations of sangria out there, some made with white wine others sparkling wines and all kind of fruits. However, the original version, the traditional Sangria Española, is and will always be the ultimate summer star! Sangria’s Origin Sangria’s origin is not clear, some says it was a way to upgrade the lowest grad wines from Southern Spain by adding fruits (sugars) it would help balance the sharpness. Others say, it was an invention of British sailors, bringing along with them some Spanish wine to the Caribbeans and mixing it up with rum and fruits. Truth be told,…

Watermelon pops covert with an ultra creamy Greek yogurt, some freshly crushed pistachios and a last minute drizzle of orange blossom honey for a tasty and healthy snack this summer! These fun bites are crunchy on the first bite with a nice sweet yet salted taste, crunchy yet creamy texture and the more you eat it, the more it gets fruity and refreshing. Plus, there is no melting like with normal popsicles, so the little ones won’t mess up the floor with this popsicle version. The watermelon effect Watermelons are enormous… generally you would want to use it before it gets bad without having to leave it for days in the fridge and monopolize all that precious space. Making a punch with it is a common solution or maybe next time try these popsicles. The famous pink fruit contains about 90% of water, making it a perfect candidate for the…

Three different ways to make polenta; a velvety traditional one with a spicy & smoky pulled pork, a grilled one for the BBQ or some crispy baked fries served with a garlic-yogurt dip.  This post is about three different ways to make polenta, three different textures going from smooth to crunchy. I always make too much polenta, so I usually spread the leftovers in a rectangular pyrex, cover it with plastic wrap and leave it in the fridge. The next day you can use the compacted or “cake like” polenta and make a whole different meal with it by whether grilling it “steak style” on the BBQ or baking sticks of it until getting crunchy polenta fries. Different types of polenta The perfect polenta is smooth and shiny, similar to the texture of a velvety mashed potato. Some put cream in it, others milk or even broth but most…

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