Skip to content

Archive for

Helado Tostado El Carmelo

Bonatillo Low Res-0101

It’s been coming for awhile, but instagrams are now everywhere.  Nostalgia for the present makes sense in the summer and that seems to be the app for it.  While I love the effects, there’s something unearned about tapping an icon and adding a 1977 filter  to a 2012 happening.  As someone who already has a seventies-circa filter coloring their earliest memories, it can be disorienting, erasing the line between then and now. Read more

Alfajor de Coco

In case you missed it, I posted this recipe for alfajor de coco on Devour the Blog and wanted to share it here.  Normally, having something this sweet on hand is dangerous – sneaking slivers on every trip to through the kitchen until it’s gone sooner than I’d like (or would ever admit to).  In this case, the tart just got better with each passing hour so I had extra motivation to keep walking until I could properly indulge.

Catching Up in June


I was reorganizing my kitchen a few weeks ago when I came across the Portuguese weather cock I’d picked up in Soho at Kiosk.  It’s lived on my kitchen shelves for a couple of years, and was supposed to change colors with the weather but stayed a resolute, all-clear blue.  I assumed it was one-season rooster but a move to the window ledge has brought it to life.  Each day I check  its feathers to confirm what I can see for myself in shades of aqua, pink, and purple.  I absolutely love it. Read more

Filloas

I’ve had it flagged for a long time but it wasn’t until this weekend that I finally made a batch of Galician filloasServed year around in northern Spain, they are most popular during early winter’s carnival season.  Similar to crêpes, they’re made from with the usual suspects – flour, eggs, milk – but can also be blended with stock and cooked off with bacon fat or lard instead of butter.  The thin batter is poured onto a hot skillet (or a stone), flipped and filled or sprinkled with sugar and served as dessert.  Hovering somewhere between sweet and savory, they can be hard to classify.  Read more

Follow

Get every new post delivered to your Inbox.

Join 4,945 other followers