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Posts tagged ‘Michael Pollan’

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

Mantecados de Ánis

Polvorones, the Spanish shortbread cookies have been my favorite for the holidays. Just flour, sugar and sometimes almonds, they’re perfect as gifts – simple but flavorful they go with everything. I was working on this spiced almond version for the Cooking Channel’s All Star Holiday Cookie Recipes  post when I started thinking of mantecados. Though they’re some times used interchangeably with polvorones, mantecados should be made with lard – something I’d been avoiding despite the assurances of Michael Pollan, the Lee Bros., and legions of Cuban grandmothers. For frying it made sense, but for baked goods I associated it with heavier and denser cookies and pastries. Read more