Tuna Avocado and Feta Salad

July 16, 2014 § Leave a comment

tna-avocado-feta-salad

Do you ever use up all the herbs you buy?  They tend to either dry up or wilt on me that I almost always have to throw away the left-overs (I know, I know… I can always freeze them – my excuse?  I have yet to buy those ice trays).  This salad was inspired by the need to use up the leftover dill I had wilting away on my crisper.  And because canned tuna is my go to when I find myself in such a dilemma (see here and here), I obviously went that route again.  And I am impressed with how this turned out, satisfying, hearty salad perfect as a main lunch or dinner meal.

tuna

The tuna can be made ahead of time and kept for other uses, making this salad the easiest ever.  This is something I will be making over and over during avocado season.

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With avocado’s good for you fats and the high source of protein that tuna provides, this is not only the easiest thing ever but the benefits that these yields make this real winner on all aspect.  Yes?

Tuna Avocado and Feta Salad

What You Need

For the tuna:

  • 1 canned tuna packed in oil
  • A few sprigs of dill, coarsely chopped
  • 2 tablespoons sliced olives
  • 1 teaspoon pimenton dulce or smoked paprika

For the dressing:

  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • Honey

For the Salad:

  • Salad greens
  • 1 ripe avocado, diced
  • Feta cheese (I used the one marinated in olive oil and some herbs)
  • 1 tomato, diced

What You Do:

  1. Drain tuna, flake apart slight with a fork and add to bowl with the chopped dill, olives, and the pimenton.  Stir very gently to combine.
  2. Whisk together lemon juice, balsamic vinegar, Dijon mustard and a pinch of salt and cracked pepper on a small bowl until well combined.  Add honey to taste and slowly whisk in olive oil until well combined.
  3. Arrange salad greens, topped with tuna, feta, avocado and tomatoes.  Drizzle with dressing just to coat.
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What to Eat in Cadiz

June 28, 2014 § Leave a comment

Freiduria-Las-FloresCredits:  Quickpage created by Roshni Patel.

Occupying a tiny peninsula on the south of Spain with five coastal provinces, Cadiz is blessed with some of the best and freshest fish and shellfish provided daily by the Mediterranean Sea.  Although its cuisine is typical Andalusian in character, subtle influences from the Romans, Phoenicians and the Moors spawned an exquisite regional cuisine with flavors unique to Cadiz.

Yes, the gaditanos (native of Cadiz) are meat lovers too, the pastures of the province keep it supplied with Iberico pork, goat, the local Retinto beef; however fish, fried fish, is the star.

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Dredge in flour (only) and then fried in a large amount of hot olive oil.  So simple yet so ridiculously addicting.  Sea bream, Dover soles, sea bass, cuttlefish, dogfish, and monkfish are usually what is used for this staple.

And the place to have a taste of this fried fish is at Freiduria Las Flores, a traditional fried fish restaurant, almost an institution in Cadiz.

IMG_1643A must try: Cazon en adobo–marinated fried fish usually dogfish or monkfish.

This fry shop serves excellent fried fish without the frills.  Ordered from a counter and served in a cartucho, paper funnels.  And like the dishes it serves, this shop is simple and functional.  Be prepared to wait for a table especially at peak hours.  Most locals order to take away.

I always leave room for dessert and if you are like me, you will love the pasteleria across the Freiduria Las Flores 2 in Calle Brasil.

antonia-butron

Antonia Butron is famous for her savory pastries, but the empanada filled with dates comes highly recommended, and so are their cakes and roscones (sweet bread loaf).

Or how about this delicious dessert common and renowned in this part of Spain?  Tocino del cielo, which means “bacon from heaven”, is so true to its name.

tocino-del-cielo

Traditionally made with the egg yolks that are discarded in the process of making sherry, this rich and creamy egg custard truly is a slice of heaven and a perfect way to end any meal.  Definitely a must have.

Freiduria Las Flores
Plaza de Topete, 4
+34 956 226 112
 
Freiduria Las Flores II
Calle Brasil, 5
+34 956 289 378
 
Obrado Antonia Butron
Plaza Jesus Nazarino, 5, Chiclana
+34 956 401 094
 
Av. Ana de Viya, 16, Cadiz
+34 956 284 260
 

Bacon Cheddar Scones

June 1, 2014 § 2 Comments

After baking this scones a few years ago, bacon lover that I am, I had intended to make a savory one with bacon and cheese (because really, you can’t go wrong with bacon and cheese).

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Months dragged into years, lo and behold, I finally got around to make it! I never forgot, mind you. It’s just that time flies so fast and when I tried to look for my scones post, I was horrified at how long that was already. Where did the years go?

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Anyway, I saw this new recipe (below) and decided that this was a good time to make some scones. I am incidentally going on a road trip tomorrow and these babies are going with me.

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What You’ll Need:

For the scones:

  • 3 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1-2 tsp. ground black pepper (depending on your preference)
  • 8 tbsp. cold unsalted butter, cut into small cubes
  • 1 ½ cups grated cheddar cheese
  • 10 slices bacon, cooked and chopped or crumbled into small pieces
  • 1 cup buttermilk (plus up to ½ cup extra, if needed)

For the egg wash:

  • 1 large egg
  • 2 tbsp. water

What You’ll Do:

  1. Preheat the oven to 200° C.
  2. In the bowl combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and using a pastry blender or two knives to cut the butter into the dry ingredients until the mixture is crumbly and the butter pieces are about the size of small peas.crumbly-butter-flour-mixture
  3. Add in the grated cheese and mix just until incorporated.
  4. Mix in the bacon and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball.dough
  5. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.scone-pieces
  6. In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash.
  7. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

bacon-cheddar-scones

Savoring Ronda

May 25, 2014 § 4 Comments

Andalusia is undeniably one of Spain’s most diverse, stunning, and enthralling region.  I knew that.  Yet it didn’t prepare me for Ronda.

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This city in Malaga sits on a plateau of a massive rock outcrop, creating a dramatic terrain and a seriously picturesque vista.

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However, its charm extends to more than just the landscape;

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the cuisine, linked to a deep history, was a revelation, a real delight with more than a handful of fine restaurants and tapas bar to indulge in.

One of the most enjoyable ways to understand Andalusian food is to follow the crowds into a typical bar and try their tapas,

taperia

savored with a glass of vino tinto. Did you know that the region produces the best wines in Spain?

vino-tinto

And the ham!  The Iberico ham from Jabugo in Huelga is known to be (and I can attest to that) Spain’s best ham.

Tapas at Doña Pepa

Ten days in Morocco have induced (in us) an immense appetite for pork and where else do we go? Into a restaurant that has this on display.

Jamon

Restaurante de Doña Pepa, right around the Plaza del Socorro, called out to us.

El-Bodegon-de-Dona-Pepa

We entered and never left—our server, Javier, never gave us a chance. With his help, we ordered and devoured plate after plate of lovely Andalusian dishes (mostly pork oriented).

Jamon-Iberico

Our first Andalusian meal may not have been a bar hopping experience,

Dona-Pepa-tapasClockwise: Montadito, Crullentito de chorizo, Croquettas, Cochifrito, Flamenquin, Gambas ala Rodena

but every plate that came out spelled happiness, cravings satisfied and more. Then after all that, Javier delighted us with a sampling of a plateful of desserts,

plateful-of-dessert

ending a long day of traveling with happy spirits despite the gloomy weather.

The Breakfast at Hotel Colon

Waking up to breakfast of sublimely simple tostada con tomate y aceite (toast with crushed tomato and olive oil) is almost haunting.  With just a pinch of salt, the sweetness of both tomatoes and olive oil marries into something magical. This seemingly simple, bland breakfast transforms into a delectably complex feast in the mouth.  Haunting, I tell ya… haunting!

hotel-colonView from the balcony of the room.

The family run, centrally located Hotel Colon seemed to be a go-to of the locals.

hotel-colon-coffee-shop

Halfway through breakfast, the coffee shop filled up quickly with people tucked in their favorite corner, browsing through the daily, leisurely enjoying their coffee and breakfast.

coffee-and-pastry

Good coffee and wondrous pastries draw crowds into this unpretentious eatery the whole day.

Rabo de Toro and Bullfighting

Ronda is where modern bullfighting began but because it is tucked away in the mountains, bullfighting season in this city is intermittent.

bullring

But that does not stop its people from celebrating the sport. It is known as the home to bullfight after all. Many establishments in this town serve superb Rabo de Toro (tail of the bull)—an Andalusian medieval dish using tails of corrida-slaughtered bulls.

rabo-de-toroRabo de Toro

Restaurante Pedro Romero, opposite the bullring, is where you want to have your first taste of the celebrated oxtail stew.

partridge-patePartridge Pate

secreto-ibericoIberian pork in basil oil and capers

Turning out classic rondeño dishes, this restaurant, named after the legendary bullfighter from the Romero family, was a fine prelude to a profusion of Andalusian meals to come.

Summer Salad

May 10, 2014 § Leave a comment

We’re in the middle of summer and fruity salads are my thing of late.

Nectarines. I don’t see them often in my tropical world but once in a while I chance upon them. Like last week. And so before it get all mushy, I am on apricot overload. I’d bring have it for breakfast with cottage cheese (another thing I can’t live with but, unfortunately, Nestle decided to not sell them anymore and so I wait for this whenever available). But I digress. Of course, I have to have it on my salad.

salad-2

Nectarines and beef tapa is not surprisingly a winning combination. The sweet fragrant freshness of nectarines complement well with the salty, slightly sour beef. And the peppery, spicy arugula caps to the whole flavor adventure. Mangoes will be a good substitute I think for when nectarines or peaches aren’t in season.

salad-3

Nectarine, Beef and Arugula Salad

What You Need:

o   50 grams of beef tapa, cut into strips (you can make your own or used this)

o   A few button mushrooms, sliced

o   1 pcs. nectarine, quartered

o   Arugula

o   Salt and Pepper to taste

For the dressing:

honey-cider-vinegar

o   ¼ cup Honey Cider Vinegar or Apple Cider Vinegar

o   1-2 tablespoon Extra Virgin Olive Oil

What You Do:

  1. On a frying pan, fry the beef until done. Set aside.
  2. On the same pan, leave just about a tablespoon of oil from the beef and discard the rest. Cook the mushrooms, season with salt and pepper.
  3. Combine vinegar, olive oil, salt and pepper in a bottle with the cap closed tightly. Shake to combine.Honey-Cider-Vinaigrette
  4. On a salad bowl, toss the nectarines, beef, mushrooms and arugula. Drizzle dressing on salad before serving.

salad

Morocco On My Mind

April 26, 2014 § 2 Comments

morocco-on-my-mindCredits:  Jessica Sprague’s DIDer Lesson 5 supplies:  CarinaGardner, Crystal Wilkerson, ITM, Jessica Sprague, LivE

About a year ago in Fes, we were seating on hand carved settees overloaded with opulently bedecked cushions, in front of us was a heavy table set with ornate silverware and copperware.

lavish-interior

The lavishness of Moroccan taste is more palpable in the walls that are decorated with mosaic tiles and the rich color wool carpet covering the floors.

salads

Laid out was a melange of hot and cold salad to start our meal, followed by a lamb tagine, a chicken, lemon and olive dish,

chicken-lemon-and-olives

and some roasted mutton (mechoui).  This sumptuous meal was capped with honey drizzled fresh fruits and a cup of very sweet but refreshing mint tea.

fruit-dessert

Quite telling that Moroccans take their food seriously, yes?

olives-and-lemons

A stroll through the market stalls reveals glistening stacks of olives of all colors, mounds of preserved lemons,

spices

vibrant pyramids of spices, sacks of grains, colorful variety of fruits and vegetables. Morocco is as much about food as it is historic and scenic.

An extremely sophisticated cuisine, thanks to a diverse medley of Arab, Berber, Moorish, French, Middle Eastern, Mediterranean, African, Iberian and Jewish influences. The interactions and exchanges with these cultures have been filtered and blended over time into flavors that have become distinctly Moroccan.

camel-meat

Common meals include beef, mutton, lamb, chicken, camel, rabbit and seafood. Its cooking made distinct by the subtle blend of spices not to mask but rather to enhance the flavor and aroma of its dishes.

Similar to my part of the world (Philippines), eating in Morocco is a social ritual, food is served in the middle of the table to be shared. Moroccans take great pride in their meal from purchasing the freshest ingredients to preparing these in lengths and showing these off in elaborate dishes. This sense of pride and fundamental way of life have led to eateries big and small that can really impress. From the slow cooked tagines to the kebabs and sandwiches favored in hole in the walls — a trip to Morocco will surely stir up the palate, a flavor adventure hard to forget.

In no particular order, here’s a list of staples and must tries.

Tagine

lamb-tagine

A stew braised and slow cooked in an earthenware dish with a cone shape top also called a tagine. Normally served in the tagine it was cooked in, and is more often a shared dish served in the center of the table.

dates

Adding dried fruits to meat tagines is very Moroccan – they love the combination of sweet and savory.

Although fish tagines are popular in coastal towns, Moroccans love their meats and lambs are favored in tagines.

Moroccan Mint Tea

mint-tea

Ubiquitous in Morocco is a drink they call Whiskey Morocco – a play in the fact that the consumption of alcohol is considered “Haraam” and is prohibited per Muslim dietary restrictions. Moroccans drink this sweet green tea and mint every day. And making it has become an art, the technique is as important as the quality of the tea itself. Often served in an engraved metal tray with small, ornate glasses boasting intricate designs, the tea is poured evenly into these glasses from a height using a typical Moroccan teapot with long, curved pouring spout.  So soothing, I look forward to it every meal time.  It actually is the perfect cap to a meal.

Preserves

olives

Morocco is known for its olives and preserves. Not only are olives a tasty way to start a meal, these are staple ingredients to flavor tagine dishes.

preserves

In an olive vendor, one will find olives of different shades from red to green to black. The red and green varieties go well in many tagine dishes while the black variety are stuffed with cheese and eaten as a snack or added in salads.

Preserved lemons are another key ingredient in tagines and salads. Preserved in a salt-lemon juice mixture, this brings a unique feature to many Moroccan chicken and pigeon dishes.

Breads or Khubz

bread

Moroccans eat with their fingers, using a small piece of bread, their thumb and first two fingers pick up food. They also use it to soak up the flavorful sauce of the tagines. And a meal is never complete without bread.

Most Moroccan households do not have an oven, but almost every neighborhood has a community oven where people take their bread dough to bake.

children-with-breads

Often you’ll see children pass by these communal ovens picking up a stack of freshly baked breads to bring home.

Harira

harira

The most important soup in Morocco as it serves as the break of the fast during Ramadan. Drank at dusk, this tomato-based soup with chickpeas, meat, lentils and small noodles is perfect to warm the tummy before a fast.

Pastilla

pastilla

A delicacy sometimes called bisteeya. Consistent with their fondness for combining sweet and savory, this pastry is made up of shredded chicken or, the more expensive and tastier, pigeon mixed with eggs and crushed almonds wrapped in phyllo pastry. It is then fried and topped with cinnamon and confectionary sugar. A dish you don’t want to miss.

Meats

meat

I will say it again – Moroccans love their meat. Lamb is favored and enjoyed in many ways – with couscous in tagines, skewered grilled over charcoal, braised, or slow roasted until tender.

lamb-chops

The more affordable beef and chicken are also popular meats that are served in a variety of ways.

kebab

The most common style of barbecuing in this part of the world is Kabab-style. It is found in most kinds of restaurants, be it the usual sit-down kind or the hole-in-the-wall grill shops.

hole-in-the-wall

The latter although unimpressive in appearance are guaranteed to satisfy the palate at very minimal cost.

chicken-rotisserie

Grilled rotisserie chicken, a favorite, and the best one I had was in a roadside eatery.

Barbecueing, Grilling, and Sandwiches

bocadios

Snack restaurants or sandwich shops can be found all over Mocorro, ranging again from hole-in-the-walls to larger, sit-down establishments.

sandwich-shop

One can find all kinds of food, from the usual sandwiches, fries and even pizzas to the more Middle Eastern fare of shawarma and brochettes –

shawarma

the Moroccan version of a sandwich that comes in either a baguette or a khubz, the filling usually involves choosing from a selection of meats, vegetables and sauce on display.

fish-stall

In coastal and port towns such as Essaouira, fresh catches of all sorts — St. Pierre (John Dory), sea bream, sardines, etc. are displayed in abundance in the fish market.

grilled-fish

There you get to pick your fish, find your table, order your beer and enjoy the outdoor while you wait for your fish to grill.

essaouira

A welcome respite after all the meat dishes eaten in lavish indoor restaurants in low light settings.

Sweets

sweets

One of the legacies left by the French is in the form of Moroccan pastries. Various types exist, but many are the rich, dense confection of cinnamon, almonds and the ubiquitous orange water rolled in phyllo dough and soaked in honey.

pastries

Fresh fruits, not pastries, are typically what caps Moroccan meal. Cookies and pastries often go with afternoon tea or coffee.

pastry-stall

While many households keep a supply of homemade sweets, these are easily purchased in pastry shops and carts on the street.

Fresh Orange Juice

orange-juice-stalls

Take advantage and enjoy a glass of freshly squeezed sweet orange juice everyday from one of the stalls ever present in most of Morocco. You will not regret it.

grapefruit

Even the grapefruits are sweetly tart – you know what I mean.   ;)

Summer Approaching

February 13, 2014 § 1 Comment

We’ve been experiencing cold climate of record-breaking proportion (relative, of course, to my part of the globe) since the start of the year.   This wonderful weather seemed to have followed us from San Francisco, where I spent my Christmas break with friends and family.  They say though that summer officially starts right after the Chinese New Year.  And true enough, a few days after the lunar calendar started, the temperature began rising.

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Although a cold front has hit the country again this week, last week was particularly warm and humid.  I’ve also been spending a lot of time at work, and the heat and exhaustion averts my desire to sweat out in the kitchen.

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And so my new cast iron Panini grill has come to the rescue several times last week.   I love my Panini on focaccia, but any kind of bread will come out a winner really.

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A few nights ago, I layered generous slices of Milano salami (I always have those on hand), sliced brown mushrooms (sautéed in olive oil, seasoned with salt and pepper), and arugula on whole wheat focaccia bread.

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Then off it went to the grill, pressed into this gorgeous sandwich.  Yummy!

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