Bienvendos a España! After a few weeks off, I’m ready to get back in the kitchen with Spain, more specifically, Northern Spain. I’ve only been lucky enough to visit the country once, and it was only two days in crazy Barcelona. I’m pretty excited- I love Spanish food- the tapas, seafood, meats and cheeses, all very fresh, all very appropriate for what I’m trying to do for the next few weeks. I’m not sure about you, but my next month is awash with holiday parties. This is good news and bad. Good because, who doesn’t love a party? Bad because of all the oh-so-good-and-decadent food items that only come around once a year. Thus, as sort of a preemptive strike against pants that don’t fit come January 1st, I trying to keep it light, and therefore I’m happy to be cooking from a land that incorporates a ton of fruits and veggies into its food. While I tried my darndest to cook France light, I’m not a magician, and the last month was chock full of more butter and rich sauces that my body is used to handling. No regrets, it was all delicious, but concessions must now be made. Of course, there are exceptions, but overall I think it’ll be easy to cook healthfully and flavorful Spanish food in the next few weeks, resulting in a happy Buddha to start the new year.
Spain can be broken into 17 different regions. I’m breaking it into three: north/northeast, south and central. This week, I’m focusing on the north/northeast, whose chefs make the most of living seaside; the Bay of Biscay to the north, the Atlantic Ocean to the west and the northern Mediterranean to the east.
Tortilla española (warm potato and onion omelet)
Caldo gallego (white bean soup)
Mariscos a la plancha con alioli (mixed seafood on the grill with garlic mayonnaise )
Me and Tomato, celebrating July 4th, Catalan style, 2005