My visit to San Diego immersed me in a family deeply rooted in the Iberian peninsula with Portuguese and Catalan roots, so why not, as an ambitious Scots-German, cook two of the quintessential dishes of Portugal and Spain: Caldo Verde and Paella? If something’s not right, they’ll tell me. My perfect setting for serving paella … Continue reading When Surrounded By Iberians, Cook Like An Iberian!
Originally posted on The Domestic Man:
Let me tell you a quick story. I first visited Singapore about 10 years ago, flying solo to the city-state for a work trip. I loved this tiny country from the very start, most especially their melting pot of cultures and languages (the country has four official languages: English,… Continue reading Kare Kare (Philippine Oxtail and Tripe Stew)
This is a truly amazing! I suggest pouring yourself a cool drink, brewing coffee, putting Bach’s Goldberg Variations for String Ensemble on the turntable, boiling an egg and serving with sardines and anchovies, whatever makes for a pleasant afternoon and enjoy the giddy-edificaiton of this site. Here’s the link. http://www.vox.com/a/explain-food-america Continue reading 40 Maps That Explain Food in America
Jordi Teixidó hails from Catalonia, which in the twelfth and thirteenth centuries became a maritime power in the Mediterranean extending it’s reach from the northeastern corner of the Iberian peninsula to Sardinia, Sicily and Athens. Though absorbed into Spain, the Catalans will vote on independence later this year, and possibly begin a reconquest of Greece. It’s there … Continue reading Jordi’s Spanish Omelet
We arrive at Mission Beach and immediately dig into the earth. Some of us further than others. Clad in a Detroit Tiger’s cap and determination, Demian takes over a hole dug by other beach-workers and continues the business of excavating. Eventually he sheds cap and shirt and runs into the Pacific where he jumps waves, … Continue reading Mission Beach, Feijoada and Thoughts About Brueghel
The feijoada rests. I added linguisa and wild boar sausage; and, unfortunately, there’s been a little burn on the bottom, so I’ve been carefully stirring. When I warmed the beans and meat up this morning, I checked news on my phone, and I looked back again to find vigorous bubbling. Ha! Fire does not allow … Continue reading Feijoada Day Two And Cook It Raw
We have a new picture headlining our blog this week, a chalk drawing by Demian Maya created at the San Diego Natural History Museum. They currently have an exhibit entitled Skulls containing nearly two hundred skulls from around the world. Demian’s there right now with Gabriela, Helena, Yuri and Thais, sending photos of the various … Continue reading You Say Bones, I Say Feijoada!