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  • about
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    • olives
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Txoko para Todos: A Food Blog for All

Home   Txoko para Todos: A Food Blog for All   Page 25 of 26
Donostia Foods Olives in Bon Appétit Magazine

Donostia Foods Olives in Bon Appétit Magazine

Our manzanilla olives received mention in April's issue of Bon Appétit. If I lived in Paris I'd try and get my olives from La Tête Dans les Olives, too, but right now the airfare is a bit prohibitive. "A close second, without the jet lag," may become our new tag line.

Chef Inaki Aizpitarte may not currently have the name-recognition of celebrity chefs, but as writer Christine Muhlke states, "While few outside of the foodist fishbowl know “Ee-NYA-kee,” he is the man nearly every big-name male chef in the world under 40 (or 65) wants to look like, cook like, and be like."

Scroll down to Inaki's Tapas Pantry to check it out (our anchovies and guindillas aren't too shabby, either):
How Inaki Aizpitarte, of Le Chateaubriand, Paris, Does Lunch at Home

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Tapa: Mussels with Ajoblanco and Blue Cheese

Mussels in Escabeche (Pickled Sauce) with Ajoblanco and Blue Cheese

 

We tried our own take on a recipe presented by Pepe Solla at the Salón de Gourmets in Madrid last week. The gastronomic trade fair features food producers, winemakers, chefs, and loads of delicious food and drink. 


For the ajoblanco recipe, we tried one found on epicurious.com posted by Bon Apétit Magazine, adding a bit of green apple to the traditional white gazpacho. To maintain a Spanish theme, try a cabrales blue cheese, but any variety you enjoy will probably do just fine. The mussels in escabeche combined with the flavor of the blue cheese and the ajoblanco seemed to work out well, as I ate all the models for the photographs.


Mussels in Escabeche with ajoblanco and blue cheese

We served them in shot glasses to keep the proper ratio of mussels to cheese to ajoblanco. Also, because it was easiest.


Recipe for Ajoblanco from Bon Apétit Magazine 

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Russian Salad (Ensaladilla Rusa)

This recipe from Foods from Spain is relatively easy and is a good choice if you're in an Olympics via Spain mood. Or something.

 

Russian Salad recpie from Foods from Spain

 

Spanish recipe: Russian Salad. Photo by: Javier Peñas/©ICEX.

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Anchovies Looking for Love This Valentine's Day

Judy Walker of The Times-Picayune queried some chefs and foodies to discover what foods deserve more love for Valentine's Day. Of course, anchovies get the love they deserve amongst the other foods who do not usually get the love they deserve. Or something. 

One of the participants provides a good suggestion for anchovies at home, as he, "sautés canned anchovies in olive oil with garlic, adds parsley and then stirs in pasta or florets of steamed cauliflower (another food that needs more love, he said). The anchovies "provide body and flavor you wouldn't get otherwise."

Read more at nola.com.

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Recipes for Everyone from Ferran Adria

If you're looking for traditional Spanish recipes that (allegedly) anyone can prepare, try The Family Meal: Home Cooking with Ferran Adria. I've yet to sample anything from the book, though odds are good there are some delicious dishes that'll come out of it.

 

The Family Meal: Home Cooking with Ferran Adria

 

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Marinated Sardines with Strawberry and Cheese Sauces

Here's a more time-intensive recipe by Pepe Rodriguez Rey for Foods from Spain. Click the photo for the full recipe. If you give it a try, let us know what you think. I've yet to convince someone to attempt it so I can give it a try.

 

Marinated Sardines with Strawberry and Cheese Sauces

 

Spanish recipe: Marinated sardines with strawberry and cheese sauces. Photo by: Toya Legido/©ICEX.

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Happy Holidays from Donostia Foods

We hope everyone enjoys a happy and safe holiday season.

 

Sincerely,

Donostia Foods

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Bonito del Norte Tuna in Olive Oil

From the Bay of Biscay in northern Spain, Bonito del Norte is fished from July until September each year. Each fish is line-caught with live bait and quickly brought back to shore for packing in pure olive oil.

Our Donostia Foods Bonito del Norte Tuna is pictured above, straight from the can.

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Bayonne Ham and Guindilla Peppers in French Basque Country

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Menu de Camino de Santiago on October 26 at Hometown Sausage Kitchen

If you're near East troy, WI on Saturday, October 26, Hometown Sausage Kitchen is holding a dinner at their shop with a Spanish menu. It's BYOB and space is limited to 30 people, so give them a call at (262) 642-3254 to reserve your place. Visit Hometown Sausage Kitchen for more information.

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Restuarante Alameda in Hondarribia, Spain

More photos of some dishes from Alameda:

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Recipe: Bonito Tuna and Spanish Olives Tapa

Bonito Tuna and Spanish Olives Tapa

Total Time: 10 minutes

Ingredients

1 jar (7.58 ounces) - bonito tuna in olive oil

20 - pitted manzanilla olives

1 - scallion

3 tablespoons - mayonnaise

1 loaf - crusty brown bread

chives, tomatoes, or other topping can be added as desired 

Directions

1. Drain the oil off the tuna.

2. Chop the olives.

3. Chop the scallion finely.

4. Mix the scallion, olives, mayonnaise, and tuna in a bowl, mashing the tuna with a fork.

5. Spread and serve on toasted slices of the brown bread. If you'd like, sprinkle snipped chives on top and add a few cherry tomatoes for color.

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