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Veronica Shine's Blog (44)
Croquetas de Jamón Serrano (Serrano Ham Croquettes)
The most typical ham available in Spain is distinguished by its salt cured process in cold mountain regions. It is generally thinly sliced and served raw as an appetizer. Known as jamón serrano or mountain ham, it is deep scarlet…
ContinueAdded by Veronica Shine on November 15, 2011 at 10:30am — 4 Comments
Merluza Rellena de Setas con Almejas (Mushroom-Stuffed Hake with Clams)
A gastronomic fiesta of tradition and one of nothing less than good taste arriving September 30th through to October 12th is arriving in the Galicia region. Although celebrated throughout the coastal area in north western Spain, where quality fish and seafood reign, this…
Added by Veronica Shine on September 22, 2011 at 6:30am — No Comments
Gambas a la Parrilla con Tocino Asado (Barbecued Shrimp Wrapped in Bacon)
Like in the U.S., summer cookouts are popular in Spain too. However, rather than a “do your own,” residents and visitors head to the chiringuitos. These can be beach bars that serve food or open air picnic style areas with large pits preparing and serving BBQ style fish,…
Added by Veronica Shine on August 25, 2011 at 8:30am — 2 Comments
Crepes de Champiñones con Salsa de Albahaca (Mushroom Crepes with Basil Sauce)
Mushrooms in Spain are never ending; not only in recipes and in the wild, but what they are called as…
Added by Veronica Shine on August 11, 2011 at 9:00am — No Comments
Torta de Nueces y Zanahorias (Carrot and Nut Cake)
It has taken a long time to recognize Spanish cuisine as 5-star, but it has finally reached that status. Although it has always been a country that has offered down to earth fare, the most-recent listing from the San Pellegrino World's 50 Best Restaurants, three restaurants hail…
Added by Veronica Shine on July 28, 2011 at 8:00am — 2 Comments
Brochetas de Salchichas y Piña (Sausage and Pineapple Skewers)
In the aftermath of the Black Plague, sausages gained popularity throughout Spain and the rest of Europe. The inhabitants learned that smoked sausage could last longer and stretch farther than fresh meat,and the…
ContinueAdded by Veronica Shine on July 14, 2011 at 6:30am — No Comments
Albóndigas de Arroz y Espinaca (Rice and Spinach Balls)
The Eastern shores of Spain or the Levant is actually made up of two kingdoms, the Pais Valenciano and Murcia. The Levant is better known for its beach resorts in Valencia and south of it, known as the Costa Blanca.
It's further recognized as the land of the Paella.…
Added by Veronica Shine on June 30, 2011 at 4:30am — No Comments
Arroz Caldoso Malagueño Frío (Cold Malaga Seafood Rice)
Malaga, Spain in the Costa del Sol is reputed to go from a sleepy seafaring port town to a jet-set haunt of the rich and famous only 50 years ago. However, it always drew the foreign crowds.
The first inhabitants of Malaga are attributed to the Phoenicians in the 8th…
Added by Veronica Shine on June 16, 2011 at 11:30am — No Comments
Galician-style Seafood Pie with Clams and Shrimp (Empanadas con Almejas y Gambas)
Galicia has long been Spain's unexplored jewel. The true taste from the sea in Spain is distinctly from the Galicia region, in northwestern Spain bordering Portugal. The centuries-old fishing tradition has resulted in fish markets throughout the country, and offers the best potpourri of deep-sea fish and shellfish. Seafood of all kinds comes from the Galician coasts and…
Added by Veronica Shine on June 2, 2011 at 6:00am — 6 Comments
Mousse de Chocolate Blanco (White Chocolate Mousse)
Spain happens to be the first country in Europe to experience the enjoyment of cacao upon arrival back from the New World, and chocoholics were immediately born in Iberia.
Barcelona has a deep rooted history in chocolate since the…
Added by Veronica Shine on May 19, 2011 at 6:00am — 2 Comments
Pollo con Ciruelas, Pasas y Piñones (Chicken with Plums, Raisins and Pine Nuts)
The crossroads between Andalusia and Castile, sits the immense solemnity on the Sierra Morena. There are miles of agriculture facilities present whose main activity is the cultivation of fruits and vegetables, such as ciruelas (plums) and…
ContinueAdded by Veronica Shine on May 5, 2011 at 7:30am — No Comments
The Tarta de Santiago, a Spanish Easter Tradition
Added by Veronica Shine on April 21, 2011 at 5:00am — 4 Comments
Mona de Pascua (Easter Cake)
Added by Veronica Shine on April 7, 2011 at 7:00am — 2 Comments
Chorizo con Berza (Sausage with Cabbage)
Spanish sausages come in many shape, sizes and colors. Probably the best known sausage is chorizo, a semi hard…
Added by Veronica Shine on March 24, 2011 at 9:00am — 2 Comments
Budín de Fresas (Strawberry Pudding)
Spaniards love their desserts. Many desserts are drenched with seasonal fruits and only use natural…
Added by Veronica Shine on March 10, 2011 at 6:00am — 4 Comments
Vieiras con Espinaca y Setas (Scallops with Spinach and Mushrooms)
In Spain, fresh vegetables, seafood and fruit merge so well with one another in varied recipes. With the distinctive terrain in this Mediterranean nation, an abundance of products are available in the markets each day.…
Added by Veronica Shine on February 24, 2011 at 5:00am — No Comments
Orange Chocolate Chiffon Cake (Torta de Chocolate Anaranjada)
Valencia, in Spain’s Levante region, is a testament its people, cuisine, street festivals and nightlife.…
ContinueAdded by Veronica Shine on February 10, 2011 at 6:00am — 1 Comment
Mejillones en Salsa Blanca (Mussels in White Sauce)
Just north of Portugal, Vigo in Spain is based along shores of the Atlantic Ocean. As host of the fourth largest fishing fleet in Spain, Vigo boasts of its abundant and very fresh seafood and offers it year-round.
Looking down the estuary in the…
Added by Veronica Shine on January 27, 2011 at 5:30am — 1 Comment
Vieiras a la Gallega (Galician Scallops)
Tucked away in the northwest corner of Spain, right above Portugal, sits Galicia. This pine-clad, hilly region has a long history, its own language (Gallego), and ancient Celtic and Germanic influences. This ancestry is reflected in the Gallegos themselves, many of whom have a fair skin and green or blue eyes. In fact, the region hardly seems to be related to the rest of Spain and is virtually untouched…
ContinueAdded by Veronica Shine on January 24, 2011 at 9:00pm — 1 Comment
Pollo Cocido al Horno (Baked Lime Crusted Chicken)
Many times, fruits and vegetables that are commonplace in local markets does not necessary means they have originated from that location. The lime is one such citrus fruit that meets that situation. It is not indigenous to Florida, the Caribbean or Mexico, although its popularity in these areas' cuisine easily makes it believable to be so.
Lime was unknown in Europe before the Crusades, and its fruits supposedly…
Added by Veronica Shine on January 13, 2011 at 9:00am — 2 Comments
Latest Posts
- Croquetas de Jamón Serrano (Serrano Ham Croquettes)
- Merluza Rellena de Setas con Almejas (Mushroom-Stuffed Hake with Clams)
- Gambas a la Parrilla con Tocino Asado (Barbecued Shrimp Wrapped in Bacon)
- Crepes de Champiñones con Salsa de Albahaca (Mushroom Crepes with Basil Sauce)
- Torta de Nueces y Zanahorias (Carrot and Nut Cake)
- Brochetas de Salchichas y Piña (Sausage and Pineapple Skewers)
- Albóndigas de Arroz y Espinaca (Rice and Spinach Balls)
Most Popular Posts
- Gambas a la Parrilla con Tocino Asado (Barbecued Shrimp Wrapped in Bacon)
- Crema Catalana
- Pollo Cocido al Horno (Baked Lime Crusted Chicken)
- Pimientos Rellenos (Spanish Stuffed Peppers)
- Orange Chocolate Chiffon Cake (Torta de Chocolate Anaranjada)
- Budín de Fresas (Strawberry Pudding)
- Pastel de Calabaza con Almendras (Almond Pumpkin Cake)
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