Cooking
- Salmorejo Cordobes:recipe
If I said "cold Spanish soup" would you think of the liquid salad of tomatoes, cucumbers and onions--Gazpacho? Two years ago when Lee and I were in Andalucia we encountered two other fantastic cold Spanish soups that are easy to make and wonderfully refreshing...
- This Week At The Market
I went to the farmers market again today. Peaches, tomatoes and cucumbers were still plentiful and a few heirloom tomato varieties showed up this week. I bought two beautiful tomatoes: one Purple Cherokee and one Brandywine. ...
- A Bowlful Of Summer
As of yesterday, I still had two ears of corn in the refrigerator from last Sunday’s farmers market. I know, I know... corn should be cooked immediately, lest the sugar start turning to starch. Seems that corn is so sweet these...
- Peppers Part 2 On Sfist
Photo by Melissa. Some of you know I have a wimpy palate when it comes to spicy food. So this week's SFist post on chili peppers was more challenging than most. But I'd make this Chili Pepper Banana Bread again, even if I'd have to nibble...
- Food Events At Cody's
Upcoming food book events at Cody's bookstore in Berkeley. Friday, November 1 JUDY RODGERS talks about THE ZUNI CAFÉ COOKBOOK. Subtitled “A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved...
Cooking
Cinco Jotas Jamon Iberico
One of the most iconic and exceptional specialty foods of Spain is jamon de bellota, Iberian cured ham from acorn fed pure bred pigs, pata negra. It's intensely flavored and served in thin slices that are glossy, deep red, silky tender and wonderfully sweet and savory. It is simply the best jamon you will ever eat. The first time I tried it was in Seville at Casa Roman, a well-known tapas bar that specialized in it. The next time I ate it was in Barcelona, where I ordered it every chance I got. But I don't think I fully appreciated it until I went to the Basque region of Spain.
In San Sebastian the tradition of tapas and pintxos is almost an art form. People eat small exquisite bites of food at bars all day and all night. Each little nibble is more delicious and amazing than the next, often made with traditional ingredients like jamon, Cantabrian anchovies and Guindilla pickled peppers. Spain is one of the leaders in innovative and modern cuisine, and while jamon Iberico is revered in Spain, it's also used in unconventional ways, like in a tapa with mango, foie gras and a coca cola reduction. Competitions abound to discover the best new tapa, including the Cinco Jotas International Award.
Cinco Jotas is a leading producer of Jamon Iberico, since 1879 and is currently promoting their product in the United States after a successful introduction earlier this year. I recently received sliced samples of the product and highly recommend it. Of crucial importance to enjoyment of Jamon Iberico is the way it is sliced. Cinco Jotas will be bringing a master carver to San Francisco in January and I look forward to learning more about his craft.
Disclaimer: I am not paid by Cinco Jotas, though I did receive product samples.
Cinco Jotas is a leading producer of Jamon Iberico, since 1879 and is currently promoting their product in the United States after a successful introduction earlier this year. I recently received sliced samples of the product and highly recommend it. Of crucial importance to enjoyment of Jamon Iberico is the way it is sliced. Cinco Jotas will be bringing a master carver to San Francisco in January and I look forward to learning more about his craft.
Disclaimer: I am not paid by Cinco Jotas, though I did receive product samples.
- Salmorejo Cordobes:recipe
If I said "cold Spanish soup" would you think of the liquid salad of tomatoes, cucumbers and onions--Gazpacho? Two years ago when Lee and I were in Andalucia we encountered two other fantastic cold Spanish soups that are easy to make and wonderfully refreshing...
- This Week At The Market
I went to the farmers market again today. Peaches, tomatoes and cucumbers were still plentiful and a few heirloom tomato varieties showed up this week. I bought two beautiful tomatoes: one Purple Cherokee and one Brandywine. ...
- A Bowlful Of Summer
As of yesterday, I still had two ears of corn in the refrigerator from last Sunday’s farmers market. I know, I know... corn should be cooked immediately, lest the sugar start turning to starch. Seems that corn is so sweet these...
- Peppers Part 2 On Sfist
Photo by Melissa. Some of you know I have a wimpy palate when it comes to spicy food. So this week's SFist post on chili peppers was more challenging than most. But I'd make this Chili Pepper Banana Bread again, even if I'd have to nibble...
- Food Events At Cody's
Upcoming food book events at Cody's bookstore in Berkeley. Friday, November 1 JUDY RODGERS talks about THE ZUNI CAFÉ COOKBOOK. Subtitled “A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved...