Today we talk about cooking
Because Spring has sprung, all those winter stews feel too heavy. It is time to dust of the grill and think about outdoor dining (I know, it is still early — a good puffy jacket is still required).
As most of you know, tapas are the original Spanish bar food. Little plates of delicious bites to be enjoyed standing at a zinc bar in Madrid or Seville or Toledo with a glass of dry sherry. Folklore says they originated as little plates of food to cover your glass and keep the flies out of your drink. Practical AND scrumptious! A tapa can be anything from a handful of olives to tiny stews or delicious bits of grilled meats on toothpicks. The wonderful chef Jose Andres published a great guide, Tapas: A Taste of Spain in America. But really any small portion of your favorite dish is a tapa. And tapas make for great porch entertaining as we slowly adjust to being double vaccinated and look for ways to socialize (still outdoors and socially distanced).
We have invited a doubly vaccinated couple over for a porch dinner next week. My tentative menu includes:
Olives and almonds
A confit of chanterelles (we still have lots left)
Grilled asparagus with manchego & jamon iberico
Piquillo peppers if I can find them
A loaf of bread to dip into all the sauces
Little bowls of pinto beans from the instant pot
Grilled solomillo pinwheels (marinated steak bits) & nettle pesto
Poached pears with raspberry jam, blue cheese and chocolate sauce
And don’t forget! April is nettle season. They are popping up everywhere. Go pick a grocery bag full and have some fun. Just make sure you wear gloves….
Comments