Tortilla Paisana, Peasants Omelet —and the colors of Marrakech
Have you tried tortilla paisana, peasants omelet? A very Spanish omelet, for some it’s a more tasty one than Spanish omelet. But that’s not the reason why I chose it for today’s post. I chose it for its color. Because this post is about color. The colors of Morocco. The colors of Marrakech that caused fashion designer Yves Saint Laurent to fall in love with the city and move there.
Tortilla paisana, peasants omelet, incorporates a wide variety of vegetables, almost any you can think of. The most traditional ones, the ones you find in this omelet most often in (more…)
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. 
We are enjoying the last of the tomatoes, for tomato season is (almost) over. I had been holding on to posting the recipe for salmorejo until we got really good tomatoes, and now the season is slipping away. No matter, I made salmorejo with the last of the good tomatoes and here you have the recipe. Save it until next summer.
I have been away from these pages for too long. You know it, I know it. So to make up for it, I bring you a star recipe: pimientos de piquillo de carne, meat stuffed piquillo peppers. I still have to find one person I’ve served these peppers to that doesn’t like them. They are a crowd pleaser, and I make them on special occasions, precisely because they are so special. I make piquillo peppers stuffed with meat as well as stuffed with cod, and both varieties are just as delicious, and a success among family and guests alike.
One year after his graduation from high school, this blog post is for my son Ethan. I wanted to choose a dessert recipe to go with it, something sweet, because that’s how he is. I chose my recipe for lemon mousse tart, a light dessert I’m sure you will love as much as we do at home.
Culinary Diplomacy Spain took place at the Joseph Decuis farm on March 22, 2019. A lot has happened since then (I published a book!), but now it’s time to talk about that great evening, and share with you one of the recipes the guests enjoyed, mojo picon with wrinkly potatoes, mojo picón con patatas arrugadas.
An apple recipe, finally. I was resisting it, not really wanting it to be autumn. But autumn is here, and I’m welcoming it now with open arms. It’s not that I dislike autumn, not at all. It’s the anticipation of winter that I dread, and the longing for summer. But I’ve made peace with it, and celebrate with these buñuelos de manzana, apple ring fritters.
I don’t know about you, but when it’s hot outside, and still summer, I don’t feel like having heavy desserts, like anything chocolate, or cakes, and the like. Don’t get me wrong, I love those almost at any time of year and any time of day! But my body asks for something fresh, cold even, fruit, or fruity desserts, or ice cream. However,