Mince Garlic
The next time you need minced garlic, skip the knife and reach for a spoon!
Entries by Jamie Kelly
Peel a tomato
The shockingly easy way to peel tomatoes.
Low-tech vacuum sealing
Skip the machine. Here are two methods that vacuum seal food at home.
Verdolagas en Salsa Verde con Carne de Cerdo (Purslane in green sauce with pork)
Few dishes deliver more flavor with so little effort. Locating the verdolagas will be the hardest part of making this incredible purslane and port stew in salsa verde.
Salsa Verde San Román
I could spend the rest of my life learning what Chef Martin San Román, trained in France and a past competitor in the Bocouse d’Or culinary competition, knows about gastronomy. But, for now, I will happily enjoy his simply delicious raw salsa verde.
Hazelnut Butter
With the right equipment, it is a cinch to make your nut butters. Make almond butter to enrich your smoothies, fresh peanut butter or even hazelnut butter for a mouth-watering lava cake.
Carajillo
A Carajillo is a shaken cocktail served over ice made with espresso and Liqueur 43 – a vanilla-flavored elixir with an aroma as intoxicating as the alcohol itself. It is perfect as a digestive or to prepare for a long night ahead.
Tortilla de patata (Spanish Omelette)
Unless you were raised in Spain, the name of this dish probably has you picturing a breakfast burrito. Not even close. In this case, tortilla refers to the technique of pan cooking a “cake” of mouth-watering confit potato slices and onion bound by custardy eggs.
Potaje de Garbanzos
It is doing this dish a injustice to call it the “chili” of Spain but, in many ways, it is similar. Hearty and savory, with as much spice as you like, Potaje (bean stew) is made with an assortment of meats and seasoned with a refrito of parsley and pimentón. Although more work than grabbing a bowl at the pintxo bar, potaje is a cinch to make at home.
Fish Stock (or Fumet)
The process to make fish stock is simple. Learned this recipe from a Basque, Chef Jose Luis Uribe, so it is, like all Basque recipes, dedicated to developing complex flavor from simple ingredients. It will take time but you will be rewarded for the extra effort.