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Txoko para Todos: A Food Blog for All

Home   Txoko para Todos: A Food Blog for All   Page 24 of 26
Pintxos Pronto #2: Mussels in Escabeche with Fresh Ricotta Cheese

Pintxos Pronto #2: Mussels in Escabeche with Fresh Ricotta Cheese

Pintxos and eggnog? Why not. This is the second in our series of pintxos to be posted this holiday season. Some simple combinations of ingredients you can put together in a very little amount of your time, so you can spend most of it partaking in the revelry of the season. 

Ingredients

- Mussels in Escabeche (Pickled Sauce)
- fresh ricotta cheese
- bread

Directions

All you have to do for this pintxo is open a tin of mussels in escabeche, have some fresh ricotta cheese ready to be spread, and slice appropriately-sized slices of bread. Put the cheese on the bread, the mussels on the cheese, and you're ready to serve. If you want to use a cheese that maintains the Spanish origins of the pintxo, try using a mató cheese, an unsalted Catalan fresh cheese made from cows' or goats' milk. It's difficult to find, though, in the US, and fresh ricotta worked well, according to our tastes. You'll get about 12 pintxos from one tin of mussels.

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Pintxos Pronto #1: Sardines in Olive Oil with Roasted Cherry Tomatoes and Chives

Pintxos Pronto #1: Sardines in Olive Oil with Roasted Cherry Tomatoes and Chives

Pintxos and eggnog? Why not. This is the first in our series of pintxos to be posted this holiday season. We'll share some simple combinations of ingredients you can put together in a very little amount of your time, so you can spend most of it partaking in the revelry of the season. 

Ingredients

- Sardines in Olive Oil
- cherry tomatoes
- chives
- bread

Directions

The roasting of the tomatoes will take a few minutes, but you can put everything else together while you wait for the oven to heat up. Which is nice. You can roast the tomatoes with a little olive oil, salt, and pepper, for about 15-20 minutes, or until soft. Place them atop the sardines, which themselves sit atop a small slice of bread, and skewer with a toothpick or similar wooden spear. Sprinkle with some fresh chives and you're done. Each tin of sardines will be enough for about 6 servings, depending on how generous you are.

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Saffron Aioli

Saffron Aioli

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We use aioli with several of the pintxos you'll find amongst the collections of recipes and serving suggestions. So, here's how to make aioli, saffron style.

Saffron Aioli

Total Time: 10 minutes or so.

Ingredients

  • a pinch of Antonio Sotos Saffron Threads (about 1/8 of a teaspoon)
  • 2 garlic cloves
  • 1 large egg yolk
  • 2 teaspoon fresh lemon juice
  • 1/4 cup Donostia Foods Extra Virgin Olive Oil

Directions

1. Place saffron threads in hot water to steep for about 10 minutes.

2. Mince and mash the garlic to a paste.

3. Whisk together yolk and lemon juice in a bowl.

4. Add olive oil, a few drops at a time, to the yolk mixture, whisking constantly until the whole thing is emulsified, then whisk in the garlic paste. Whisk wildly. Whisk with abandon. The importance of the whisking cannot be overstated.

5. Chill, covered, until ready to use.

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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

A variation of a recipe from Chef Jody Adams from Gourmet Magazine, September 2002.

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Pintxos Pronto: Some Ideas for Your Holiday Party

Pintxos Pronto: Some Ideas for Your Holiday Party

We recently put together a variety of pintxos. We photographed them, then ate them. Over the course of this holiday season we'll share what we put together, with Donostia Foods products and a few things from the grocery store, to perhaps provide a few new ideas for what to serve along with the eggnog. Check back here, on this very blog, all month for an abundance of food photographs and related words.

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What is Piment d'Espelette?

What is Piment d'Espelette?

Espelette chili peppers hang from the facade of a building in the village of Espelette in French Basque Country.

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What is Piment d’Espelette? Red chili pepper from the Basque region of France, just across the border from Spain, in the Nive Valley. The powdered form of Espelette pepper provides a subtle heat, and can be used as a colorful substitute for ground black pepper, cayenne, or hot paprika.

Only Piment d’Espelette grown and packed in one of just ten villages nestled in the foothills of the Pyrenees is given AOP certification, a protected designation of origin that assures quality and authenticity. From one description I read, that had been (somewhat) translated from the French, this seal “implies a close link between this specific land, the product and the talent of men.” So, there you have it.

The chili pepper’s name comes from the village of Espelette (Ezpeleta in Basque), one of the aforementioned ten quaint villages. The winding streets are closely lined with small, old houses and boutiques maintaining the tradition of drying the eponymous peppers from their facades.

The pepper first arrived in the village in 1650, when a Basque sailor returned from the New World with the vibrant pepper. Over time, the pepper because a cornerstone of Basque cuisine, a ubiquitous ingredient even deemed worthy of its own festival, celebrated annually on the last weekend of October with traditional dances, concerts, parades. As good an excuse for a party as anything.
 
Visit the links below to learn more about Piment d’Espelette and the village which provides its name.
Espelette Tourism Guide from Eusk Guide. If you're considering a trip to Basque Country, this is a good place to start.
Luke Nguyen’s France. Luke visits the village of Espelette, sees some peppers, has a great time.
 

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Happy Thanksgiving

Happy Thanksgiving

If you want selected ingredients for authentic pintxos and tapas in addition to pumpkin pie, now's the time to order to make sure it gets there in time. 

Please place your order by Monday, November 17.

Otherwise, you may only get to enjoy it alongside leftovers.

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Bonito del Norte Tuna and Guindilla Peppers Sandwiches

Bonito del Norte Tuna and Guindilla Peppers Sandwiches

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Our attempt at a recipe by chef Seamus Mullen of Tertulia, seen here open-faced for your viewing pleasure. We toasted the bread because toast is delicious and makes everything better. You can also try chopping up the guindillas and the egg to make smaller, pintxo-sized bites for parties and general snacking, or just to mix in both with the tuna salad concoction, contrary to the directions below.

Bonito del Norte Tuna & Guindilla Peppers Sandwich

Total Time (preparation and cooking): 15-20 minutes

Servings: one significant sandwich, a couple medium-sized sandwiches, several tiny sandwiches 

Ingredients

  • 1 can - Donostia Foods Bonito del Norte Tuna in Olive Oil (use more or less based if you want a heaping, deli-style sandwich or something more manageable, bite-wise)
  • slices of your favorite bread (sourdough? rye? sure!)
  • 1 tbsp chopped chives
  • 1 tbsp diced shallots
  • 1 tbsp Donostia Foods Lilliput Capers
  • 1 tbsp extra virgin olive oil (the oil from the jar of tuna will do superbly)
  • Chopped manzanilla olives (however many you feel is appropriate)
  • 2 tbsp mayonnaise (no need to whip up your own "aioli". Yes, we've done it, even suggested it, and sometimes it's fun, but it's just not necessary when you can just put a dollop in from a jar)
  • Donostia Foods Guindilla Peppers, as many as you'd like based on how you're feeling today
  • 2 eggs
  • lemon zest
  • Salt and pepper to taste

Directions

1. Ideally, you've hardboiled your eggs already, but if you haven't, do that now why slicing and toasting the bread.

2. Combine the tuna and capers and olive oil and all the chopped and diced ingredients with the mayonnaise, except the eggs and guindilla peppers. Maybe add a little more mayonnaise.

3. Layer the tuna on the slices of bread.

4. Top the tuna with slices of the eggs and guindilla peppers in an appealing way.

5. Eat.

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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

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Reduce Your Carbon Footprint: Eat Anchovies and Sardines

Reduce Your Carbon Footprint: Eat Anchovies and Sardines

It's been well documented that anchovies and sardines are an excellent, affordable source of omega-3s and vitamin D. If that wasn't enough to convince you to give high-quality versions of these small fish a chance, consider the environmental impact of just what it takes to bring them to your table. As April Fulton for NPR reports, "... to catch a metric ton (about 2,200 pounds) of sardines or anchovies, it takes about 5 gallons of fuel. In contrast, to get the same amount of lobster or shrimp, you'd burn an average of 2,100 to 2,600 gallons of fuel."

To read more, please visit The Salt on NPR.org. 

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Marinated Grilled Artichokes and Cantabrian Anchovies with Piment d'Espelette

Marinated Grilled Artichokes and Cantabrian Anchovies with Piment d'Espelette

Another delicious pintxo without the prep. Just open a jar of marinated grilled artichokes, a jar of Cantabrian anchovies, and add a dash of piment d'Espelette, paprika, or other spice that in your best judgement would work pretty well. 

Total Time (preparation and cooking): 5 minutes (if that)

Ingredients

1 jar - Marinated Grilled Artichoke Halves
1 jar - Cantabrian Anchovies in Olive Oil
Dash of Piment d'Espelette, paprika, or another spice
 

Directions

1. Open the jars of artichokes and anchovies.
2. Add an anchovy to each artichoke half, and lay out in a nice, stylish way on a plate.
3. Sprinkle a dash of piment d'Espelette over your nice, stylish presentation and serve.

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Octopus La Rioja Style

Octopus La Rioja Style

A flavorful dish that's an enjoyable combination of octopus in olive oil and fresh ingredients. Use as much are as little octopus as you'd like, and experiment with different spices if you want to add bit more... spice.

Total Time (preparation and cooking): 15-20 minutes

Ingredients
3 tins - Octopus in Olive Oil (use more or less based on your own judgement)
1 onion
1 red pepper
1/4 cup dry white wine
2 tablespoons tomato paste
2 plum tomatoes (peeled and seeded)
salt & pepper (and other spices, if you so desire)

Directions
1. Chop the onion and red pepper and throw them in a frying pan over low heat.
2. Add the octopus.
3. Add the dry white wine, the peeled and seeded tomatoes, and the tomato paste.
4. Cook all the the above for about 10 minutes; if too dry, add a small amount of water.

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Cantabrian Anchovies on Grilled Toast

Cantabrian Anchovies on Grilled Toast

All that's necessary for this tapa are three ingredients. 
Total Time (preparation and cooking): about 10 minutes

Ingredients
Cantabrian Anchovy Fillets
Extra Virgin Olive Oil
Fresh, Crusty Bread

Directions
1. Slice the bread and brush on a light coating of olive oil.
2. In a grill pan or on a grill outback if you're having a barbecue, toast the bread until you start to see grill marks and the slices look delicious.
3. Top each slice with two anchovy fillets. Eat.

 

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Spanish Sardines on Toast

Spanish Sardines on Toast

Spanish sardines on toast, a simple tapa.

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