33 posts tagged “canarygirl”
So, remember last week, when I was telling you how badly I wanted to try ZenChef’s (over at Chefs Gone Wild) Clam Risotto? Well, I did it. I made his absolutely remarkable risotto and I’m sort of half wondering if I have died and gone to heaven? Did I? Somebody let me know if you read this post…to let me know if I died or not. I mean seriously…it’s *that* good. I even screwed it up a little–I forgot the lemon juice until after we finished eating it. Did I mention there was not a single grain of rice left over? We even licked the cockle shells clean. I was going to make some really inappropriate joke about sucking cockle shells, but I’d better not. But we did. lol ;) If you know me, you know that I cannot follow a recipe exactly. It really is some sort of impossibility for me. I do not feel complete if I don’t change things up at least just a little. After all, a recipe really should just be a springboard for our own creativity, right? So, I will note my (minimal) changes, even though I did stick pretty close to Zen’s original post.
So, would you look at this? Don’t you just want to dive into that plate of creamy risotto bliss? Trust me, it’ll be the best dive you’ve ever performed.
Oooh, and a steep price it is….Free. LOL Before moving here to the Canaries it never–and I mean NEVER–would have occurred to me to make my own mayonnaise. I mean, why? It’s so easy to buy it at the store, and inexpensive to boot. Why would anyone even bother? But then I tried my mother in law’s alioli. It was like a serious revelation, a turning point in my life. Homemade mayo? WAY better than store bought. Add garlic? Even *better* than WAY better than store bought. It only takes about 2 minutes start to finish, too. You’ll need a food processor or blender with an opening at the top to pour in the oil, but it really is one of the easiest things in the world to make. So that’s recipe number one of this post. Keep reading for a super easy spring/summer sandwich…
(recipes are here: http://canarygirl.com/?p=166)
Now, let’s move on to that sandwich I promised. Would you LOOK at this organic baby watercress my veggie vendor had?!
Doesn’t that just look fresh and delicious?! Watercress is a very common ingredient in Canarian cooking. We make stews with it, salads, and the ever popular, “Sandwich de Berros.” (berros=watercress) The watercress sandwich is common for breakfast, for an afternoon snack, and is often served at family gatherings and parties. The sandwiches are great when you first make them, but in my opinion are even better the next day, so they are a perfect make ahead addition to whatever fun gathering you have planned.
So, remember I was telling you about all the grilling we’ve been doing? Often times, the leftover grilled meats and vegetables are less than appealing, am I right? I mean, who wants to eat a cold chorizo? Chorizo is one of the best things EVAH just off the coals, but later? Not so great. They tend to be dry when reheated, and generally not the most appetizing of foods. Other ingredients are easier to find uses for, like roasted peppers and baked potatoes for example. Potato salad, anyone? But, I was feeling guilty about tossing all of those lovely chorizos after our barbecues…there must be *some* way to salvage them? Well, there is. And it’s delicious! And they are revived to their delectable juicy selves. Awesome! :D Just look at these tasty little bites of goodness:
There are many names for this particular style of egg dish. Here in Spain, we call it a “tortilla,” whereas in Italy, it’s called, “frittata,” and in the States it’s generally referred to as an omelette (depending on your heritage, that is. lol). The funny thing is that tortillas are made with eggs, but it’s really about the ingredients you add to them. Traditional Spanish tortillas are all about the potatoes. This one includes the conventional potatoes, but also includes delicious toasted garlic, onion, roasted red peppers and grilled chorizo to make for a mighty tasty, wonderfully easy meal.
Recipe is here: http://canarygirl.com/?p=163
You know, living here in the Canaries has it’s advantages. (duh! lol) I love the fresh local produce that abounds in the produce markets, and whatever the season, we’ve always got fresh oranges, lemons, avocados, pineapples, kiwis, tomatoes, zucchini, and a number of others. One thing that hasn’t caught on so much here is the concept of fresh herbs (apart from parsley, cilantro and spearmint)…My neighborhood vendor normally has fresh basil and arugula (not so common around here!), but this week, the basil was looking a little sickly. Bummer for me, because I have been seriously craving Caprese salad to accompany one of the many barbecues we’ve been having lately. You see, my dear hubs is on vacation, and our regular schedule is a bit out of whack. Don’t get me wrong, it’s completely awesome having him home instead of never seeing hide nor hair of him! lol Just that we’ve been veering off of the beaten path of routine. Alvaro *loves* grilling, so we’ve been doing a lot of that while he’s home, and frankly, I haven’t pulled out the camera or food set-up stuff to share what’s been gracing our table very much. Besides, Alvaro likes to hog the computer! LOL ;) So, anyway, back to the salad. Yesterday we grilled some steaks and potatoes, and I was hell bent on having my Caprese salad. I have to admit, the fresh basil is crucial. It wasn’t as good with dried, even though I let it marinate for about an hour, but, even so, it was still good, so I’ll share it. Vine ripened tomatoes and buffalo mozzarella really make the difference, too. I’m thinking that the next time I make a Caprese, I’m going to really go wild and use vine ripened cherry tomatoes, and chop up the motz and shred some fresh basil…a wild and crazy chopped up Caprese. Because that’s what this world needs. Fo reelz. Seriously, this is SUCH an easy salad for any meal, I wholly recommend it. But get fresh basil. I’m just sayin. 
Recipe is here: http://canarygirl.com/?p=162
Wine recommendation: Because of the vinegar, I'm not sure which wine would be best with this...I had Pinot Grigio and it was good, but the vinegar tends to compete with the wine. What do you think?
So, um, HIIIIII!!!!! Jeez I’ve missed you guys! :D My parents’ short visit is now over, and it’s time to get back to daily life. We had a great time eating, drinking, swimming and generally playing around for the whole time they were here. I have a couple of new recipes to share…stuff that I made up especially for Mom and Dad, and I can’t wait to share them with you. This is one of those recipes. :) Let’s start with the title: Fiery Buffalo Chicken Burgers….
According to the American Heritage Dictionary of the American Language:
“Adjective:
Consisting of or containing fire.
Burning or glowing.
Using or effected with fire.
Easily ignited; flammable.
Feverishly hot and flushed: fiery cheeks.
Being in an inflamed, usually painful condition: a fiery boil.”
Buffalo wings are one of our favorite party foods. Hot and spicy, perfect with a beer. Everybody loves Buffalo wings, right? So I got to thinking…We love chicken burgers, why not try to make a Buffalo version? Wonderfully delicious, tangy and spicy, with a little blue cheese and celery to cool it down just a touch…This particular recipe might burn the roof off of your mouth if you’re not that into nuclear holocaust hot, so keep that in mind if you do decide to try these. lol The heat can easily be scaled back by using Frank’s rather than Tabasco, and leaving out the extra cayennes. But why on Earth would you want to do that? ;)
recipe is here: http://canarygirl.com/?p=161
Ok. So here I am. In the middle of a “winter” depression sort of wallowing state…and BAM! Out comes the sun. The warmth. The joy of breathing the air that sustains us. The little push I needed to get the fack out of my house and do something. So of course, where *does* one go when one wants to get out and explore new territory? Tread new ground and experience new sensations? Well, the Central Market of course. Duh. *rolls eyes* “What stuff is fresh and wonderful and juicy and succulent today? What awaits my dear windowless, but filled with birdsong kitchen?” I ask. The answer? Artichokes. And Mushrooms. And a few other things to tantalize the senses. You see…it’s artichoke season! Being from Minnesota, up until recently, I had no idea wth an artichoke really even was in its original state, let alone how to prepare one. But last year,I made it my bidnez to learn. This year? I made it my bidnez to look beyond the typical artichoke dips, and dipped artichokes for that matter and decided to stuff that puppy. Well, it really wasn’t a puppy….I’m not *that* adventurous (or heartless), but it was hella good, let me tell you….the mushroom stuffing is almost like a paté, but not quite.
Recipe is here: http://canarygirl.com/?p=158
Wine suggestion: Pinot Grigio
I don’t know about where you guys are, but around here right now, lemons are sooo deliciously juicy and wonderful! I’ve been using a LOT of lemons in my cooking lately and thought, “What better way to use the lovely lemon juice than in a tart?” I had some frozen blackberries I’ve been looking to use and thought that this would be a match made in heaven. So right I was. So wonderfully right. 
recipe is here:http://canarygirl.com/?p=156
It’s so weird how certain foods seem to appear all at once around the blogosphere…I have been craving onion rings for weeks, and finally decided to make them this week…well, while making the rounds I saw that Kevin at Closet Cooking had also made onion rings recently! LOL Great minds think alike, that’s all I can say. ;) Are you guys familiar with the Bloomin’ Onion appetizer at the Outback? Yeah, right? I love the seasonings they use, but that thing is such a Pain (capital P) to make at home…plus, it never turns out the way I imagine it…usually it breaks apart and winds up being some sort of onion mess rather than looking like the pretty flower it’s supposed to. Onion rings are much easier to do, and if you have a deep fryer, well, then all the easier yet. So, I thought why not make a batter with similar flavors to that of the ”Bloomer,” (hehehehe I had to, folks. I just had to) but in ring form? Perfect. Seriously. They went fabulously well with my bacon and Gouda burger, a bit of alioli (I should post the recipe for that, it’s so easy) and the requisite ketchup and mustard.
Recipes are here: http://canarygirl.com/?p=155
I'm going to recommend a Pilsner Beer for this as well...Dorada is one of our island beers, and it is *so* good. Perfect for burgers and onion rings!
There are so many awesome Greek food bloggers out there on my regular reading list…Peter, Elly and Valli spring immediately to mind….seeing all their delectable dishes, and hearing wonderful stories of Greece and the Greek language spark my desire to visit the idyllic islands even more….Greece is my dream vacation spot…I have wanted to go for years and years….and will probably have to wait years and years before I actually get the chance to go. :( In the meantime, reading all about these lucky folks and their fabulous food, I’ve been craving Greek. While this is certainly not Greek, it does have Greek flavors….the idea was to use Spanakopita filling nestled within a chicken breast. The pictures this time are disappointing…I’m still adjusting to the new kitchen, and am finding it more and more necessary to get to work constructing a photo box, because the dreary overhead fluorescent light and the auxiliary halogen lamp are just not cutting it. :P I miss my kitchen window! Wah! Ok, ok….enough whining for this post. lol The rice is something I just threw together….sort of like a pilaf, I guess…sauteed garlic, onions, bay and oregano with rice, chicken broth and sliced almonds…a little lemon juice squeezed on to serve and there you have it. I hope in spite of the photos the recipe will appeal to you guys as much as it did me….even my picky pants kids loved it!
Recipes are here: http://canarygirl.com/?p=153
Wine recommendation? Pinot Grigio of some kind, I think. I had it with plain old white table wine..ok, but not great. LOL
Potaje (pronounced po-TAH-hay) is a delicious multi vegetable stew very typical of the Canary Islands. Here, rather than have all the food served at once, meals are served in courses. Generally a first course, which can be either a soup, stew, salad, or pasta and is then followed by the main course and of course following that, dessert and coffee. Many restaurants in Spain offer a lunch “menu,” where you can choose a first and second course from the day’s specials, and it comes with a beverage and dessert. I’m pretty sure that the variety of potajes are as varied as the chefs that prepare them. There are lentil potajes, watercress potajes (look for this one soon), corn potaje…the limit is your own creativity, much like soups and stews everywhere else in the world. Let me share with you my mil’s recipe for Potaje Canario….
Recipe is here: http://canarygirl.com/?p=152
Wine selection for this one...I'd go with a crisp Chardonnay (in fact, I did. lol)
My Groups
-
Cooks Anonymous Updated: 2 days ago
-
What's Cooking? Updated: 2 days ago
-
EAT.DRINK.MAN.WOMAN. Updated: 2 days ago
Neighborhood
Explore friends, family, friends & family, or entire neighborhood.
