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Several months ago, we returned to Donostia-San Sebastián to wander from pintxo bar to pintxo bar in a light autumn mist. The Gilda, the preeminent pintxo itself, was of course featured prominently. The photo above, taken at La Cepa, a bar in the heart of Old Town, is a classic example. The bar, the pintxo, and the food celebrate "todo la vida". Celebrate all of life at home with the necessities below.
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If an incredible flavor-to-ease-of-preparation ratio is something you seek, this romesco sauce is for you. Originating from the Catalonia region of Spain, fisherman first devised this superb sauce as an accompaniment to their fresh catch, but it truly goes with just about anything. Fish, grilled vegetables, pork... other things. You get the idea.
With the aid of a food processor or blender you'll be done in a quarter of an hour, leaving you with plenty of time to contemplate time itself. Our relationship with it, the constant push yet perpetual lack of it, our propensity to squander it... also, you can make the sauce ahead of time and store it in the refrigerator for up to a week.
Total Time: 10-15 minutes. Makes a good amount, the number of servings is up to you. About 1 1/2 cups of romesco comes from your hard work.
1. Pulse the first 8 ingredients in a food processor until finely chopped. Then, with the motor still slowly running, add the olive oil with similar slow determination and continue to process until as smooth as desired.
2. Above is it. No more directions. You're on your own, henceforth.
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Below, you'll find three simple and serving suggestions for romesco sauce: one meat, one vegetarian, and one fish, so all (most) can savor the sauce regardless of dietary restrictions or preferences. Fresh, crusty bread is the foundation for these montaditos.
Chorizo sausage, manchego cheese, romesco sauce.
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White asparagus, flat-leaf parsley, romesco sauce.
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Bonito del Norte tuna, guindilla pepper, romesco sauce.
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Recipe adapted from Bon Appetit.
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Looking for a simple yet delicious lunch? Try this tinned take on the classic Louisiana po' boy, with spiced sardines standing in for fried seafood.
Total Time: 6 minutes, 34 seconds.
1. Open a tin of spiced sardines. place appropriately amongst other chosen ingredients in the bun. You know how to make a sandwich.
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Photo by Chelsie Craig, Food Styling by Gaby Melian for Bon Appétit
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So plump, so pink. Donostia Foods Anchovies were recently featured in Bon Appétit's Highly Recommend column, an on-going collection of the editors' favorite foods and drinks and other things you should enjoy.
Why have our anchovies become a favorite? Because "they're subtle in the fishy flavor, buttery and tender", of course.
Read Alex Beggs's full piece for Bon Appétit.
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Interested in trying them, along with the other Donostia products mentioned? Just add one of each of the below to your cart along with a bottle of arguably the finest extra virgin olive oil around and a jar of guindilla peppers (to make the traditional 'Gilda' pintxo). All of that goodness, SHIPPED FOR FREE.
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Illustration by Ximena Maier
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A comprehensive on-line exhibition from Google Arts & Culture and the Royal Academy of Gastronomy in Spain.
Comprehensive might be an understatement. You'll lose track of time perusing this on-line exhibition of all aspects of Spanish cuisine.
Become engrossed in the ancient origins of olive oil. Delve into the impact of otherness on the history of gastronomy and how food works across cultures in an editorial from Mexican chef Martha Ortiz. Learn of the many lives of Clara María González de Amezúa, founder of the influential cooking school and store Alambique that brought never-before-seen methods and kitchen tools to Madrid upon opening in 1975 in the city's old town because, as she says, "a business has got to have a bit of mystery; a bit of romance".
As should life.
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You'll also find inspiration for how to prepare Donostia Foods products with unusual and surprising recipes for canned ingredients from chefs Pepe Solla and Juan Antonio Medina.
Photo credit for all above: Real Academia de Gastronomia.
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Liberty Kitchen is now open in Philadelphia's Fishtown neighborhood. Along with an ample selection seasonally prepared foods, fresh hoagies, toasts, and salads available at the counter, you'll find a thoughtfully chosen variety of local and imported cheeses and grocery items in the market.
But wait, there's more. The commissary kitchen is accepting membership applications from "all packaged food and beverage makers, bakers and private-chef-types" focused on small-batch production. If you have a particularly delicious idea, this is where you can make it come to fruition. The kitchen can also be rented for "pop-down" events like cooking classes, ticketed dinners, or shows.
Contact Liberty Kitchen for more information.
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No preamble necessary. It's all in the title. Totally acceptable for this to be breakfast three to five days a week.
1. You know how to make this.
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As the sun lingers longer in the afternoon sky and lights evenings with a warm glow, thoughts of dining alfresco come to mind. This easy to prepare salad from chef Andy Suarez is ideally suited for such an occasion, its vibrant flavors evoking the promise of the temperate seasons ahead.
for the honey vinaigrette
1. In a bowl, mix the vinegar, honey, and lemon juice. Let it sit for a bit. Then mix it some more. Good work.
2. Cut and slice, in whatever fashion feels appropriate, the asparagus, tomatoes, and plums.
3. When the time's right, combine steps one and two above.
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recipe by chef Andy Suarez
Malagón Mercado y Tapería is now open in Charleston, SC. Mary Scott Hardaway stopped by for the Charleston City Paper:
The menu, bound in red leather, is divided into para picar (snacks), charcuterie y queso, tapas, mas tapas, del mar (from the sea), carne (meat), vegetables, and cafe y postres. There's also a wall of take-home goodies like tinned fish, olives, rice, and spices common in Spanish cuisine.
Read the full article.
According to the Bloomberg Healthiest Country Index, Spain is the world's healthiest country. First a World Cup win in 2010, now this. Champions.
The index takes into account several variables, from common behaviors to environmental factors, to come up with the rankings of 169 economies. A public health system focused on preventative care for all has proved to be incredibly beneficial, as instances of cardiovascular disease and cancer have declined in Spain over the past decade, and life expectancy is projected to reach 86 years by 2040.
In concert with this strong public health care are, as you've probably guessed based on this being mentioned on a food site, good eating habits. Specifically, the Mediterranean diet and an abundance of heart-healthy olive oil. Use olive oil in place of butter and most other oils; eat fruits, vegetables, fish, and nuts; and yes, drink red wine in moderation, and enjoy it all in the company of friends and family to emulate all of this good health wherever you are in the world.
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Simple. Healthy. Flavorful. Arguably the only salad dressing recipe you'll ever need. Arguably. The dynamic duo of dressings, olive oil and sherry vinegar, combine to bring out the best in each other and any fresh vegetables they're drizzled atop.
Total Time: 20 minutes.
1. Really, this goes without saying. You know how to do this. Slice up the shallot, toss it together with the vinegar and salt and pepper and whatever, wait a bit, whisk in the olive oil. Done.
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A variation of a recipe by Melissa Rubel Jacobson on Food & Wine.
