Cod with asparagus and preserved lemons—and Valencia’s Maritime Holy Week
The recipe I’m sharing today, cod with asparagus and preserved lemons, is very appropriate for this time of year. Cod is a kind of fish long associated with Lent in Spain. Lent is now over, and you may not know that even though Easter Sunday has passed as well, we are still in the Easter season, which will last until the feast of the Pentecost, the Sunday about fifty days later.
Iglesia de Santa María del Mar, St Mary of the Sea Church, Valencia
What you may know is that we are also in the season of asparagus, one of the first spring time vegetables, so cod with asparagus should be on the menu.
By now you also know that cod is (more…)
There are many recipes for chicken tagine, and this is one of them, the one I make most often at home, because it’s a crowdpleaser. Okay, I have to confess that some people in my family don’t like olives (go figure!) But they can easily set them aside on this dish. Other than that, If you are like my family, you’re going to love this dish, not only because it’s so satisfying, so nutritious, so balanced and so flavorful, but because it brightens up a table and brings the family and friends together.
Cod with roasted red peppers seemed like an appropriate recipe to share on today’s post: Miami makes me think of fish, if for no other reason that it’s a coastal city and delicious fresh fish is widely available.
I, in the other hand, hope for the Indian summer, the “veranillo de San Miguel”,
We’re starting to see the fruits of our efforts, and with a bounty of vegetables from our garden, I‘ll be posting more recipes that use them. This post brings you a wonderful gazpacho that could be rightly called green gazpacho, a cucumber gazpacho that includes not only cucumber but also avocado and some other fruits of our garden: green pepper, jalapeño, basil and parsley. You see? A green gazpacho!
Almond cookies, amaretti-like, to sweeten up this very odd situation. It’s hard to believe what’s happening right now in the world. When I remember the times, not that long ago, when we could travel, I can’t help but think that we are living in a dystopian movie, and that, like in the movies, it will have a happy ending.
Beef stew with sherry sauce is not the recipe I would have wanted to post/make, but climate made me. Where is Spring? We eagerly received it a month ago, soon after confinement was mandated, but the weather keeps telling us it’s not time for warm temperatures yet. In a way, it could be a good thing, as I would personally rather be watching a gray day outside than a sunny one, given the circumstances that keeps us indoors.
It’s a weird sensation these days, isn’t it? We wake up every morning wondering what the new limitation will be for the day ahead —whether we’ll be able to go out freely for a walk in the neighborhood, whether we’ll be able to fly next week to see a loved one. COVID-19 has turned us upside down as in the most dystopian of stories.
Routine tasks we used to do without giving them a second thought now become a highlight of the day – leave the house for a moment to pick up the mail; take the garbage to the curb. A trip to the grocery store 
Have you tried tortilla paisana, peasants omelet? A very Spanish omelet, for some it’s a more tasty one than Spanish omelet.
For the most part, food ingredients taste different depending on whether they are cooked or not cooked. Mushrooms, peppers, broccoli or cauliflower, as well as carrots or brussels sprouts, can be prepared in many ways: sautéed, fried, baked, battered, in tempura, and even raw, in salads or smoothies. But few ingredients have such different flavor when you use a different method of dicing or cutting. 
