Duck breasts are one of my favorite ingredients and probably my single favorite meat. They offer all the depth of flavor of beef, a very slight hint of gaminess and then there is the skin, the real prize. Duck and orange have a famous and natural affinity, and when I think of … [Read more...]
THE WORLD FARE: A tapas crawl at Costa Brava
There's nothing like a tapeo, the Spanish ambulatory dining tradition of proceeding from one tapas bar to the next, consuming the signature dish at each. I've experienced a lot of Spanish food, from Michelin-starred restaurants in San Sebastian to a vegetarian vendor at a … [Read more...]
RECIPE: Revuelto of Clams and Mushrooms with Tomato Confit
Revueltos are a class of scrambled egg dishes — elevated with extra virgin olive oil — that are popular throughout Spain as tapas or appetizers. Common pairings with the eggs are seafood, mushrooms (particularly wild mushrooms) and asparagus. We decided to go a little further … [Read more...]
Revuelto of Clams and Mushrooms with Tomato Confit
Revueltos are a class of scrambled egg dishes — elevated with extra virgin olive oil — that are popular throughout Spain as tapas or appetizers. Common pairings with the eggs are seafood, mushrooms (particularly wild mushrooms) and asparagus. We went a little wider afield: all … [Read more...]
BASQUE COUNTRY: Tuna Stuffed Tomato with Fresh Dill Vinaigrette
There is no country in the world in which I enjoy travelling more than Spain. There is, for that matter, no country I have travelled more extensively than Spain. I have been to a greater percentage of Spain’s regions than American States. And there is no region in Spain I enjoy … [Read more...]