photo of a photo by Greg Dupree in Food & Wine
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Food & Wine Magazine found what we've been offering individually since 2012 and bundled together for adding to your cart in one easy click more recently: the finest Cantabrian anchovies, manzanilla olives, and guindilla peppers available this side of the Atlantic in our The Gilda Pintxo Bundle.
"Salt, fat, acid, and just a little heat. Drizzled with a good olive oil, maybe resting on a small slice of bread, she's the ideal pintxo - just enough to temper a little tipple and awaken the appetite."
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Our friends at Rancho Gordo know their beans. What else do they know? The best Bonito del Norte tuna around.
Watch Steve Sando of Rancho Gordo in the video above, preparing an Italian white bean and tuna salad featuring Donostia Foods tuna and, of course, the most delicious of beans, Rancho Gordo beans.
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Follow your heart, kid, add some guindilla peppers to it and you'll never go wrong.
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The más being the green peppers that make up the pimiento portion of our Fire-Roasted Tomato & Pimiento Salad.
This summer tapa serving suggestion comes from customer Stephen M., a simple yet exquisite dish that is fire and ice. Like a renowned, as yet unfinished book series, but more delicious.
The chilling of the fire-roasted salad is what brings it all together, you see.
Do you have a serving suggestion for any of our foods? Let us know, please!
Total Time: Not even worth mentioning. Arguably the quickest, unless you're counting time to chill the tomato salad, which I will not.
Servings: A full tin of tomato salad will go a long way. With a full baguette? A lot of servings to be had.
1. Chill the tomato and pimiento salad. I don't know what the rules are, but if we're counting chill time then yes, this will take longer. But if you've already put it in the fridge? Boom. You're ready.
2. Slice or tear your baguette so you have, slices or hunks. Whichever form you prefer.
3. You can toast these slices or hunks, in a toaster, in some olive oil on a pan, on a grill (which would be outstanding). Or, don't toast them at all. Again, this is all very much a mere suggestion, there are no hard and fast rules.
4. Apply the tomato salad to your slices, liberally.
5. Drizzle olive oil.
6. Spritz lemon.
7. Sit back with friends and lovers in the late evening summer sun, and enjoy every bite.
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Put an anchovy on it.
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photos courtesy of Robert Sinskey Vineyards
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Our piquillo peppers recently were sent to all Robert Sinskey Vineyard wine club members, so they could make the juicy, roasted chicken you see above.
What bottle of wine was featured? A magnificent 2017 Merlot from RSVnapa's organic and regeneratively farmed Carneros Vineyards. Bright and crisp, with "lush notes of sun-kissed summer plum and black cherry"; the long, cool growing season in the region brings full flavor grapes, and balanced, delicious wines.
As chef Maria Helm Sinskey states, "The herbal grassy note of the peppers blends seamlessly with the dried herb notes of the wine". Should you treat yourself to a bottle of excellent wine and make this yourself? Yes, yes you should.
For the full recipe, please visit robertsinskey.com.
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Quite some time ago, our dear friend and partner Pedro sent us some recipes. Finally, I'll begin to post them now. What was the cause for such delay? Who knows! A little of this, a little of that, and we find ourselves one year later. Better late than never for such deliciousness.
This particular recipe has been made vegan by Chef Julianne (aka my mom), because conservas can be vegan, too. And I consider this the best of the bunch that Pedro sent. That's right, the best.
Serve it as an appetizer, an entrée, a side dish. Whatever feels right.
Total Time: 15-20 minutes, I think, honestly I didn't write it down. Not that long, though.
Servings: 4.
1. Drain the olive oil from the jar of beans, save it in reserve. You'll be using that beautiful olive oil again.
2. Slice the piquillo peppers into strips.
3. Heat the broth separately, in a small saucepan.
4. Add 2 tablespoons of that olive oil you're holding in reserve to a different saucepan, along with your chopped small onion, and sauté the onion until translucent.
5. Once that change of state has occurred, add garlic and sauté until that tantalizing garlic aroma wafts through the air, and your mouth is watering.
6. Add the baby broad beans and the sliced piquillo peppers to the saucepan with the onions and garlic and cook on medium heat for 2 minutes, then add the heated broth. Continue to simmer until the broth has reduced.
7. Just before serving, top with your shredded non-dairy cheese and allow it to melt into the beans for maximum pleasure.
8. Serve, to the delight of all.
photo by Andy Suarez
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When the sun begins to retreat early in the afternoon sky, the air becomes crisp, and the tree leaves turn brilliant shades of red and gold, you know: it's pumpkin season.
Why restrict yourself to that particularly spiced latte, when you can have so much more? This dairy-free pesto pairs pumpkin with anchovy for a vibrant, delicious sauce to be slathered on crusty toast with cherry tomatoes and onions.
A perfect appetizer for that time of year when the party calls for artfully placed, decorative gourds.
The latest recipe from Andy Suarez, a Chicago-based private chef with a passion for food, entertaining, and teaching. From his parents he learned about the special relationship between friends and food, and he brings that knowledge to every event and cooking class he offers. Learn more about Chef Andy Suarez at his website, and contact him for your next event.
Total Time: 15 minutes.
Servings: 4.
For the topping
1. Add anchovies, pumpkin seeds, olive oil salt, basil, and garlic to your blender or food processor, and do what you do with those kitchen tools. Blend and process until you've reached the consistency you seek.
2. Slice red onions and tomatoes, then toss them gently with sherry vinegar and olive oil.
3. Brush the slices of crusty, fresh Italian bread with canola oil and toast in a pan for 3-5 minutes or so over medium heat.
4. Top these perfectly golden slices with pesto, then the onion and tomato topping and enjoy.
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Looking for a delicious way to refresh yourself during sizzling summer afternoons? A flavorful spoonful (or 12) of chilled gazpacho is the remedy.
We have our tried and true recipe adaptation, which you see above, to recommend. Looking for something a little different? Foods & Wines from Spain offers this watermelon gazpacho that looks likely to please.
Have a particular recipe that's your favorite? Please, let us know!
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A delicious dip like no other. Don't go with the same old, same old when it comes to your next gathering of friends and family (such events are when 98% of dips are consumed, according to me, just now, making up that statistic). Serve up fire-roasted flavor so good, everyone will willingly accept a suspension of the no double dip rule.
The latest recipe from Andy Suarez, a Chicago-based private chef with a passion for food, entertaining, and teaching. From his parents he learned about the special relationship between friends and foods, and he brings that knowledge to every event and cooking class he offers. Learn more about Chef Andy Suarez at his website, and contact him for your next event.
Total Time: 15 minutes.
Servings: 2-4.
1. Blend escalivada, garbanzos, almonds and olive oil until desired consistency in a blender or food processor.
2. Slice cucumber, carrots, bell peppers and guindilla peppers to serve with dip.
3. Serve the dip in a bowl, with paprika stylishly and flavorfully sprinkled on top, and surrounded by those sliced veg and peppers. Or, like you see in the photo above. Whatever the moment calls for.
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Pan-fried zucchini and Cantabrian anchovies. Spritz of lemon. All around, nods of approval. A homemade variation inspired by Bright restaurant in London and their fried zucchini and anchovy, brought to our attention by Mr. Will Sparks, a good guy.
Total Time: 30-45 minutes.
Servings: Depends on the length of your zucchini, and the thickness of your rounds (there is no innuendo here, this is strictly about zucchini, the summer squash).
1. Place a single layer of zucchini rounds on a paper towel lined cookie sheet, sprinkle with salt, cover with more paper towels and another cookie sheet. Let sit for 15 minutes.
2. Add about 1/4 inch olive oil to a skillet over medium high heat.
3. Dip zucchini rounds in beaten egg, then in the breadcrumbs.
4. Fry breaded zucchini rounds in skillet until golden brown, about 2 minutes per side. Get those zucchini round just the right amount of golden brown. You'll know it when you see it.
5. Drain zucchini on paper towels.
6. Top each round with an anchovy fillet. Spritz with lemon.
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Salvador Dalí with Babou, his pet ocelot, 1965. Roger Higgins, World Telegram staff photographer. From the Library of Congress.
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“I have to thank Dalí for introducing me to your brand 😆,” wrote Louis M., making my day.
“What a pleasant surprise when I tried your sardines for the first time at the Dalí Museum in Clearwater for lunch. I had to ask the server where they came from? And it was you! Since that time I’ve ordered twice from you not only the sardines, but some of your other products. All top notch.”
Donostia Foods Sardines in Olive Oil can be found alongside (well, in the cafe, obviously) the surrealist masterpieces of Salvardor Dalí at the Dalí Museum in St. Petersburg, Florida. Thusly, we shall be self-bestowing the title of World's Most Surreal Sardines on ours. Behold!:
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Pay a visit to the @dalimuseum and @cafe_gala for the most fantastical art and food in Florida.
And thank you, Chef @chuckbandel!
