I am making a Spanish tapas dinner for this Sunday. I had left over lamb mixture from my stuffed pepper tapas. Meatballs are another form of tapas, and an easy solution to the problem of what to do with my excess. In Spain, they would usually be served with some kind of sauce on the side.
Karl’s Tapas
Albóndigas de Cordero
(Lamb Meatballs
Filed under Lamb, Side Dishes
Adapted from a Leite’s Culinaria recipe
Most of the people of Portuguese ancestry in San Jose actually come from the Azores. Although many families have been here for more than one hundred years, they still maintain a strong sense of cultural identity and family ties to the home islands. If they have room in their yard for a garden, you may be sure that kale is growing in there. Caldo Verde, green broth, a kale and potato soup is a staple of Portuguese cuisine.
Karl’s Caldo Verde
Portuguese Kale Soup
Filed under Green Vegetables, Pork, Soups
Karl’s Basque Chicken in a Clay Pot II
This recipe started out as one of the challenges that Myr wrote about when she set up this blog. The Sunday before this dinner one word was announced at the dinner table, “Basque.” While I have been to Basque restaurants and I knew that I liked the food, I had never attempted to make any Basque dishes before. This is my idea of a good time, searching the Internet for a cuisine that I have never tried and knew little about.
What makes a dish “Basque?” The Basques live in the area of southwestern France and across the border in Spain. Continue reading
Filed under Clay Pots, Main Dishes, Poultry, Techniques
karllueck
Miriam
Jabberwocky Stew 