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Food Art: Tomato and Cheese Tartelettes, food photography by SandeeA

Published by Jonell Galloway + Friday, September 16, 2011 Permalink 0

SandeeA is the author of our Food Play column. She writes in both English and Spanish, but is a woman of many talents, including food photography and styling. She runs a popular food blog in Spain, La Receta de la Felicidad.

Click here for the recipe.

Food Art: Vanilla and Oreo ice cream, food photography by SandeeA

Published by Jonell Galloway + Tuesday, August 30, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, who runs a site called La Receta de la Felicidad. SandeeA is never lacking ideas when it comes to playful, fun recipes. Click here to find the recipe for making vanilla and Oreo ice cream (in Spanish and in English). It would be a great recipe for getting your kids in the kitchen!

Food Art: Spanish Salmorejo, food photography by Steve Homer

Published by Jonell Galloway + Thursday, August 4, 2011 Permalink 0

Our ongoing series of tapas photos from our latest food artist discovery: food photographer Steve Homer of Sabor de Almería in the southeast of Spain.

Food Art: Deconstructed Russian salad, food photography by Steve Homer

Published by Jonell Galloway + Thursday, August 4, 2011 Permalink 0

Our ongoing series of tapas photos from our latest food artist discovery: food photographer Steve Homer of Sabor de Almería in the southeast of Spain.

Cross-Continental Cuisine / Cocina Transcontinental: Paté al cava y sangría de jengibre

Published by sandeea + Tuesday, July 26, 2011 Permalink 0

por SandeeA y Tricia Martin

Click here to read English version

Me pasé toda la infancia soñando con probar la comida de la que hablaban en los libros… me parecía tan exótica y apetecible! Los emparedados, los pasteles de carne y manzana, la cerveza de jengibre de los libros de Enyd Blyton, … y quién no ha soñado con comerse uno (o dos) jabalíes con Astérix y Obélix… y ya puestos darles unos mamporros a esos “malditos romanos” y decirle al pescadero del pueblo galo que su pescado no está fresco para que se organice una buena :P?

Este mes el ingrediente elegido para nuestro Cross-Continental Cooking project fue el cava… y gracias a este proyecto conjunto que tengo con Tricia de Eating is Art voy a poder preparar mi propia cerveza de jengibre, simplemente mezclando sirope de jengibre con agua con gas… De los sueños gastronómicos infantiles ya solo me queda pendiente la pelea a besugazos (o pangazos, según como esté la economía :P) No dejéis de visitar la receta de Tricia: sangría de cava que, como todas las anteriores, está traducida al español. Además Tricia se ha embarcado en un nuevo proyecto: su propio estudio fotográfico Studio Tricia Martin. No dejéis de visitarlo, os dejará sin palabras… En cuanto a mi receta, tenéis que probarla, de verdad, y no volveréis a comprar uno de esos “blocs de foie” con ingredientes dudosos por los que te piden un riñón

Pate al cava / Ginger sangria

Continue Reading…

Simon Eats: Simon de Swaan Eats his Way through Spain, a Documentary Photo Show, Part 1

Published by Jonell Galloway + Monday, July 25, 2011 Permalink 0

Simon Says: Daily Food Quote, July 20, 2011

Published by Jonell Galloway + Wednesday, July 20, 2011 Permalink 0

Of course, the food is important. The quality and variety of food is so important to the Spanish generally that it is said they spend a higher percentage of their disposable income on food than any other industrial nation. It is not because the cost of the food is higher in Spain than it is in France, Canada or Australia, but because the Spanish expect better food and a greater variety of it.–Ann and Larry Walker, To the Heart of Spain

Ann and Larry Walker are the authors of 6 books on food and wine, and regular contributors to numerous publications in the U.S. and abroad. They live near San Francisco in California.

Simon Says: Daily Food Quote, July 19, 2011

Published by Jonell Galloway + Tuesday, July 19, 2011 Permalink 0

My favorite sayings are the ones that yoke together metaphorically sexual desire, or passionate love, with the act of eating. There is an earthiness about these expressions that to English ears sounds faintly embarrassing and possibly in bad taste. You might say of a sexually appealing person, Esta como un queso: “He (or she) is like a cheese.” (It would have to be a ripe, oozingly delicious cheese)…–Paul Richardson, A Late Dinner: Discovering the Food of Spain

Good Reads is an English writer and author of 6 books. He lives in Spain. Good Reads says of him: “He traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country.”

Food Art: Classic Spanish octopus, food photography by Steve Homer

Published by Jonell Galloway + Thursday, June 30, 2011 Permalink 0

Our ongoing series of tapas photos from our latest food artist discovery: food photographer Steve Homer of Sabor de Almería in the southeast of Spain.

Food Play: Saint John’s Coca, a Catalan specialty

Published by sandeea + Monday, June 27, 2011 Permalink 0

by SandeeA

Para leer la versión en español, pinche aquí

Saint John’s coca is a typical Catalonian sweetened bread eaten during the celebration of Saint John’s Eve in June. It is usually oval, but I wanted to give it a a playful twist… would you like to try some?