SPRING IS HERE
SPRING IS HERE
CELEBRATE WITH FOOD AND WINE FROM SPAIN
FELIZ PASCUA
FELIZ PASCUA
FOOD, WINE AND INSPIRATION FROM THE SPANISH TABLE
CELEBRATE TRADITION
CELEBRATE TRADITION
WITH FOOD AND WINE FROM THE SPANISH TABLE
Spring has sprung and Easter is almost here. This is a special time of year in Spain and Portugal with the fasting and solemnity of Lent followed by the joy and celebration of Easter. Holy Week in Spain (Semana Santa) is characterized by incredible processions of robed penitents and elaborate, beautifully decorated floats, while Portugal also has the tradition of the "Compasso", where the cross is brought directly into peoples' homes, strengthening devotion and community ties. Food, of course, plays a central role in all of the festivities. Meatless dishes like Potaje de Vigilia abound, as do rich desserts like Torrijas. But even a deliciously simple Tortilla Espanola is a great addition to a Spring brunch. And if you want a twist on traditional, try a rack of lamb with Pimenton instead of the traditional french persillade.
Potaje De Vigilia
Lent - the 40 days before Easter - is a time of restraint and fasting, so traditional dishes are meatless. One of the most typical and beloved of these seasonal dishes is a stew of garbanzos and greens, sometimes with the addition of salt cod. Fish isn't considered to be meat, so bacalao (salt cod) is one of the stars of the Easter season. The following recipe is adapted from one published online on the EntreNosotros website.
Tortilla Española
When most Americans think of a "tortilla", images of tacos and burritos dance in their heads. Those are Mexican tortillas. In Spain (and across much of South America) a tortilla is a different beast, more akin to an Italian frittata - essentially a round, chubby omelette.
There are many versions, but the most basic - made with potato and onion - is the best. Yes the best. A good tortilla de patatas is magical. It has only 5 ingredients, yet it's perfect: rich and satisfying, somehow managing to be both elegant and homey. It can be breakfast, a snack, lunch, dinner, or after-the-bars-close food. It may take some practice to dial in your technique, but once you have it down you'll have it for life.
Torrijas
Easter season in Spain is no joke. Holy Week is spectacular, with traditional processions filling the streets and religious artwork and other displays seemingly on every corner. Another, less solemn tradition: torrijas. Slices of stale bread are soaked in milk (or sweet wine, depending where you are), dipped in egg, fried in olive oil, and sprinkled with sugar or drizzled with honey. Though found year-round, torrijas are a MUST at Easter. Who are we to argue with tradition? Bring on the torrijas!
Rack Of Lamb Pimenton
There are times when you go traditional, and then there are times when you use a Spanish ingredient to add a twist to a classic dish. This is just what Mark Bittman of the New York Times did way back in 2010, and we love his creativity and have taken the liberty to share his recipe with only one twist. Delicious!
