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Posts tagged ‘tapas’

Cúrate on TLK

photographer Christopher ShanePhotographer Christopher Shane

It’s one of the challenges of starting a blog that you hope it will lead you to other things then those other things keep leading you away from your blog.  Last month, a perfect storm of deadlines and travel kept me from posting as often as I would like.  Rather than come back empty handed again, I’d like to have a little more to show for my long absences.  I met chef Katie Button at this year’s SOBEWFF and I was so happy to interview her for The Latin Kitchen.  I knew she had a great back story – neuroscientist, sorcerer’s apprentice at el bulli, travel through Spain where she met her boyfriend then husband then business partner – but what really captured my imagination was her description of Asheville, NC.  It’s where she and her family have set down roots and opened their glowingly reviewed tapas bar Cúrate and prohibition style Nightbell and I can only think of it as Brooklyn in the mountains.  Also, I love this picture of the cherry blossoms that canopy over the restaurant’s front door.

 

 

Berenjenas con Miel

Normally, I  jump around the globe but virtual travel can be exhausting and with our seasons aligning I wanted to linger in Spain awhile longer. I rescued the eggplants I’d bought from last week’s pisto manchego partly to try this Andalusian recipe for eggplant fritters drizzled with honey from Claudia Roden’s The Food of Spain and partly because my sister said they looked like little witches lined up in a row. Either way, they were ripe to stand on their own. Read more

Croquetas with Blue Cheese and Jamón Serrano

When chef Michelle Bernstein described Miami’s lunch counter croquetas as “leaden”, I hated to admit that she was right.  Made of pureed ham, chicken, or beef, they’re often left to sit out in glass cases for hours.  Even if you’re lucky enough to come across a freshly fried batch, it’s more ham spread than creamy béchamel.  On a recent trip home, I had one from an otherwise good bakery filled with a flourescent paste that could not have possibly been found in nature.  Sold in large trays for family parties, the tiny versions pack an even weightier punch.  Still, I haven’t given up on them yet.  Using any excuse to visit the crowded coffee stands and bakeries that dot Miami, they’re usually the first thing I ask for when I land and the last thing I pick up on my way to the departure gate.  Read more