Top
Search
Food corner

"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

Twitter feed
Categories
Tags
Aleppo pepper Alicante all spice almond anchovy apple apricot Argentina artichokes asparagus aubergine autumn avocado bacon banana Bangkok barbecue basil bay leaf beef beetroot bergamot berry biscuit bistro bloggers blue cheese Bolivia Borough Market bread breadcrumbs British budget budwig diet Buenos Aires buffalo sauce bulgar wheat burrata butter cabbage cafe cake Calais Cantonese capers caramel caraway cardamom carrot cauliflower champagne chard cheddar cheese chicken chickpeas chicory chilli chocolate chorizo Christmas chutney cinnamon clams cloves cobnut cocoa coconut cooking class Copenhagen cordial Córdoba coriander cornflakes Corsica cottage cheese courgette courgette flowers crayfish cream cream cheese creme fraiche cucumber culinary catastrophe cumin currants curry daikon Dalmatia dates delivery dessert dill dips dough Dubrovnik duck Easter easy Edinburgh egg eggplant elderflower falafel fennel festive feta fettuccine ffine bean fflour Filipino filo fine dining Finsbury Park fish fish sauce five spice flour food aid food anthropology food tour French game garlic gastropub gherkin ginger gluten free goat's cheese goat's curd golden syrup green tomatoes greengage Guinness halloumi ham Hanoi harissa hazelnut hibiscus Hoi An hominy honey horseradish humanitarian relief Indian Islington Istanbul Italian jam Japanese juniper Kent ketchup ketjap manis kielbasa kinilaw Korean lamb langoustine leek lemon lemongrass lentils lime linseed llime lobster London loquat Madrid market mascarpone Mayfair Mendoza Mexican mid-range milk mint mirin mixed peel mixed spice monk's beard morcilla mozzarella mushroom mussels mustard mustard seed Nahm Natoora Nepalese New Nordic New Year's Day New Zealand noras nose-to-tail NYC oats olive olive oil onion orange Oxfordshire oxtail paprika Paris Parmesan parsley party pastry peanut pear peas pepper Peru Philippines pickle pine nuts pineapple pistachio pizza plum pomegranate pomegranate molasses pop-ups pork Porto Vecchio potato prawn preserved lemon prosciutto Provence providore prunes Puerto Iguazú pulse pumpkin purple sprouting broccoli quail egg quick radish ragu raisins ramen ras el hanout raspberries red pepper paste red wine refugees restaurant rhubarb ribs rice ricotta rocket rosemary runner bean saffron sage San Sebastian sauces sausage scallops seafood seasonal shallot short and sweet shrimp paste slow-cooked smoked mackerel smoked salmon sorrel souffle soy spaghetti spinach spring squid ssauces St Basil's Day stilton stock street food sugar sumac summer supper club Sydney syrup Tabasco tagliatelle tahini take away tamarind tarragon tart Thai thyme toffee tom yum paste tomato tomato paste tortilla tray bake tuna Turkey veal vegetarian versatile Vietnam Vietnamese vinegar walnut water chestnut white pepper wine wings winter yoghurt yum cha
ReturnReturn to Article

Recommend Tapas no.5: Two tortillas (Email)

This action will generate an email recommending this article to the recipient of your choice. Note that your email address and your recipient's email address are not logged by this system.

EmailEmail Article Link

The email sent will contain a link to this article, the article title, and an article excerpt (if available). For security reasons, your IP address will also be included in the sent email.

Article Excerpt:

 

As you may have gathered, I am loving the Movida Rustica book, but one thing I have found is that it tends towards more obscure recipes using unusual or ‘fancy’ ingredients which, apart from being difficult to source, are not fully representative of the type of food one finds in a typical Spanish restaurant. I was surprised, for example, that there is no recipe for tortilla de patatas  or Spanish omelette, a dish that you would have to go very far out of your way to avoid when dining out in Spain, or at least in Andalucia. Fortunately, my host Mum in Seville taught me the tricks of the trade and, although I have still never made one as good as hers, I am getting closer with each try.

The first recipe below is for a traditional Spanish tortilla based on Carmen’s recipe. I asked Carmen why my tortilla was never as good, I talked her through my recipe and at the first step we discovered my main problem; I was cooking the garlic. Carmen puts her garlic in raw, or at least some of it, and WOW does it make a difference. In addition to parboiling her potatoes, Carmen also deep fries them. However, I don’t think this makes a significant difference to the flavour and given this is already a high calorie dish it seems a bit like overkill.

The second recipe is from Movida Rustica, a spinach and white bean tortilla in saffron sauce. I have made this several times now, sometimes substituting asparagus for spinach. I have to admit to being a bit of a traditionalist and still favouring tortilla de patatas, but this is great if you are hosting a tapas themed dinner party and want to impress with something more exotic. 


Article Link:
Your Name:
Your Email:
Recipient Email:
Message: