Hi readers,
I have a vague obsession with weird Spanish cooking projects. I like cooking things only once, just to prove I can, then going back to eatingtake-out falafel oven-roasted vegetables for dinner until I feel "inspired to do something more complicated" (translation: using more than 1 pan).
Over the weekend I achieved a milestone of la cucina española: my first batch of Spanish croquetas. Spanish croquetas are basically olive-oil-soaked fried dough and a famous sort of Spanish tapas/bar food. See the photo from hogarmania.com for a visual,
except you should imagine little vegetables where the jamon is (note-this may be hard for Spanish people)
The croquetas were at the end of my list. Other items have included:
1. Spanish tortilla
2. Paella
3. Gazpacho
4. "Spanish Baked Brie" (Slices of cheese melted into empanada dough)
I consider my cooking a cultural experience--mostly because I subject my poor, unsuspecting Spanish friends to both the process and the outcome, usually with very little warning. For example: I was once making a Spanish tortilla and when abasic stranger who I had never spoken to before delightful friend-of-a-friend walked through the door. I made him dar la vuelta a la tortilla (a Spanish expression for flipping a hot, heavy pan full of approximately 6 pounds of potatoes and semi-raw eggs onto a slippery plate) before he had even taken off his coat. Culture!
In making the croquetas, I was able to practice Spanish with a wonderful friend for hours--and learned the Spanish word ahumada can double as a polite way of saying "burned". I'm fulfilled andproud to report I have turned on both the oven and the stove since the weekend feel inspired to try new things. Though for my next Spanish cooking project, I may have to branch out into the dessert world. I think I am at the end of vegetarian-options list for main courses. Chuleton de tofu? Probably not going to work...
I have a vague obsession with weird Spanish cooking projects. I like cooking things only once, just to prove I can, then going back to eating
Over the weekend I achieved a milestone of la cucina española: my first batch of Spanish croquetas. Spanish croquetas are basically olive-oil-soaked fried dough and a famous sort of Spanish tapas/bar food. See the photo from hogarmania.com for a visual,except you should imagine little vegetables where the jamon is (note-this may be hard for Spanish people)
The croquetas were at the end of my list. Other items have included:
1. Spanish tortilla
2. Paella
3. Gazpacho
4. "Spanish Baked Brie" (Slices of cheese melted into empanada dough)
I consider my cooking a cultural experience--mostly because I subject my poor, unsuspecting Spanish friends to both the process and the outcome, usually with very little warning. For example: I was once making a Spanish tortilla and when a
In making the croquetas, I was able to practice Spanish with a wonderful friend for hours--and learned the Spanish word ahumada can double as a polite way of saying "burned". I'm fulfilled and
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