Easter is on the way... Get ready for it!
February 27, 2005
Welcome back to Spain-recipes' newsletter.
After Carnival - that has kept us quite
busy lately - we've prepared this issue of our e-zine. This month, we're
focusing on Easter celebration, quite a traditional one at Spain, that usually
comes along with a plethora of special desserts like torrijas or leche frita.
We've created a brand new section with those recipes, and more are on the way.
We're also proud to present you and exclusive:
Penelope Casas' new book: La Cocina de Mama : The Great Home Cooking of Spain,
enthusiastically praised by critics all over the world,... It's not available
yet, but we're offering the opportunity of preordering it before it's released
on May 22, 2005.
Once the joy of
Carnival has passed, Spain sinks enthusiastically into the spirituality and
fervour of Easter. This traditional festivity, in commemoration of the death of
Jesus Christ, fills tables with the most exquisite delicacies. Now is your
chance to enjoy a unique, gastronomic Easter with one especially delicious
protagonist: the sweets.
Food is a
vital part of Spanish culture. Typical foods and dishes are just one more way
for people to join in celebrations, festivities and get-togethers. The rich
flavours of traditional sweets and desserts are a vital part of Easter. These
are deep-rooted, traditional, simple family recipes, enjoyed by people all over
Spain at this time of year.
torrijas at Easter. They are eaten all over Spain and consist of
slices of bread soaked in milk, sugar and egg, fried in olive oil. According to
what they are dipped in, and the way they are presented, there are other,
delicious varieties: with wine, syrup, honey or sprinkled with sugar and
cinnamon. Monas de Pascua are another classic sweet, especially
in Catalonia and on the Valencia coast. They are chocolate
shapes which usually have a surprise inside. Children love them and in Catalonia
it is traditional to give them to the little ones on Easter Monday.
Flores de Semana Santa are just as attractive on
account of their unusual shape. They are large and delicate with a sweet,
crunchy texture. If you happen to be in the Castile-Leon area,
you will discover a delicious tradition on Easter Sunday: the hornazo.
It is a big pie filled with things like egg, pork loin and ham. There is also a
sweet version made with almonds, sugar, aniseed and egg.
Bartolillos from Madrid, rosquillas de Semana Santa (Easter
leche frita (fried dessert with milk and eggs), pestiños
(pastries with sesame and honey) and buñuelos (fried pastries)
are other typical delicacies to be sampled at this time of year. At Easter time
Spanish homes, cake shops and restaurants bring out their old recipes to prepare
delicious sweets that are as good to look at as they are to eat. Make the most
of these days to enjoy unique festivities in Spain, without forgetting, of
course, to sample the exquisite delights to be found at table.
In the past days, we've included some new recipes on our
Another recipe that uses a nontraditional paella method - the pressure
cooker - to produce a meal quickly in an emergency. The guests that "just
happenened to drop by" will never guess that this flavorful paella was
prepared in under 15 minutes!
varieties of mushrooms lend this exclusive mushroom paella recipe its
distinctive taste and texture. Butter and Manchego cheese impart a creamy
richness to the earthy rice, while the sherry, thyme, and basil add flavour
and interest to the dish.
As a new addition to our site, we've created a
Section, were we'll be presenting the best spanish dessert recipes. This
month's new additions are the following:
This month, we're reviewing two of the most famous spanish products: Manchego
Cheese an Cured Ham. These two single products are a must-have in all spanish
tapas bars. If you enter an spanish bar and you don't know what to order with
your beer or wine, just ask for some Jamon (ham) or Queso Manchego (Manchego
cheese). You will surely discover why spaniards love tapas!
Spanish Cheese Assortment - 2 Pound:
an assortment of 4 different spanish cheeses (Manchego,
Mahon Reserva, Idiazabal and Murcia al Vino). Each one comes in a separate 8
Rosemary Manchego in Basket, 2.2 Pounds: Rolled in rosemary just prior to aging for 60 days.
Presented in a hand woven basket.
A great snack with gordal olives and a slice of membrillo. Also a treat with roasted almonds and jamon.
An insider’s guide to the recipes, ingredients, and
traditions that define international city cuisine, the Foods of the
World series is the definitive cookbook collection for anyone passionate
about food and travel. Richly photographed, with over 45 authentic
recipes and in-depth culinary features, each book brings readers closer
to the best eating experiences each city has to offer from a culinary
authority Americans trust.
Barcelona is a city known for its innovative and dynamic culinary scene.
From Tomato-Rubbed Bread to Fideuà to Crema Catalana—each brings the
taste of Barcelona to your table.
Recreate the rich heritage of Catalonian
cuisine at home with Grilled Green Onions with Romesco Sauce or
Stone-Cooked Lamb Chops with Herb Oil
Learn how the geographical location of Barcelona,
between the Pyrenees mountains and the Mediterranean, has shaped the
way the city eats, with favorites such as cured meats, olive oil,
artisanal cheeses, wine, fresh seafood, and seasonal produce
Uncover some of Europe’s most traditional and
contemporary dining experiences among Barcelona’s marvelous
diversity of restaurants
From Publishers Weekly
Though the plethora of tapas bars opening in cities around the country
may be a step in the right direction toward popularizing Spanish cooking,
it would be a grave injustice to deny Spain its culinary breadth beyond
those tasty little dishes would be a grave injustice.
And while paella may be the sole
Spanish comfort food most Americans can name, this may soon change
thanks to Casas, who leads gastronomic tours of Spain and contributes to
Gourmet and other publications, leading the way with books like this.
She sheds light on a country that, culinarily speaking, has taken a
backseat to France and Italy, and shares recipes for creating such
previously unfamiliar Spanish specialties as Octopus with Paprika in
Simmered Onions, and Batter-Fried Eggplant with Honey, Mint and Sesame
Seeds. Divided into nine personally narrated chapters (plus a product
source guide and introductions on regional Spanish wines, cooking
methods and staples), this book will satiate those who've been searching
for a savant's handbook to the Spanish kitchen.
"The culinary innovation that
the leading Spanish chefs have thrust upon the world over the past
decade has been truly exhilarating. Now, with La Cocina de Mamá,
Penelope Casas shows us where their influences come from—their
mothers’ cooking! What a splendid and inspired work. Anyone who
loves the exuberance and simplicity of Spanish cooking absolutely
must have this sensational book."
"Penelope Casas has created a mouth-watering
treasure trove of recipes straight from the heart and soul of Spain.
You can not cook authentic Spanish without it."
—Frank Pellegrino, Author of Rao's
Cookbook and Rao's Recipes from the Neighborhood
"Penelope has long been a
guiding light for anyone doing Spanish cooking in America. In this
book, she reveals some of the best-kept secrets of the Spanish
kitchen, those of our mothers!"
—José Andrés, Bon Appetit's Chef of the Year
“Penelope has finally opened the
door to one of the most delicious lesser known cuisines—Spanish home
cooking! I can't wait to cook La Cocina de Mamá for my family and