Confit: A Traditional Preservation Method That Can Make Anything Extraordinary, Even Chicken
Julia Eats
by Julia B. Wilde
4y ago
I usually have a hard time getting excited about chicken. But duck…duck I can get very excited about. Especially duck confit: duck that has cured and cooked slowly in duck fat until the meat is silky smooth and the flavors intensified. The problem is that duck can be both expensive and hard to find. Chicken, however, is both plentiful and cheap; particularly the chicken leg quarters used in the chicken confit recipe below. So we’ve started treating our chicken like duck by confiting it in duck fat. With this confit process, the chicken meat becomes succulent and full of flavor, much like duck ..read more
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Pea Soup with Fennel and Greens
Julia Eats
by Julia B. Wilde
4y ago
Spring is teasing us with warm sunny days speckled in between cold rainy stretches. We haven’t lived in this climate for years, so we need some warming up. It is time for a batch of Pea Soup with Fennel and Greens. Glowing with the bright color of spring, this is also one of our go-to soups when the weather turns chilly. Perfect for April in the Northeast. Pea Soup with Fennel and Greens (and Bacon!) We try to keep a few bags of frozen baby peas in the freezer specifically for this purpose, which is coming in handy now since, like most people, we are home-bound. The rest of the ingredients are ..read more
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Spanish Croquetas
Julia Eats
by Julia B. Wilde
4y ago
Croquetas are a staple in Spanish tapas bars and restaurants, and we ate countless numbers of them in Spain. The perfect Spanish croquetas are breaded and fried rolls with a crunchy exterior and soft creamy interior, usually filled with bits of meat like jamón (hame), salt cod, or chicken. At first bite, I was amazed by the croquetas in Spain, imagining the difficulty that must be involved in creating such a dichotomy of textures. But my husband is much braver than I am in the kitchen and was not intimidated. Once he got the recipe down, he became a croqueta master, filling them with all kinds ..read more
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Smoked Fish Dip: Variations on a Florida Classic
Julia Eats
by Julia B. Wilde
5y ago
So we are back in Florida for a short travel break and the first thing my husband does is break out the smoker. He loves smoked fish (me too!) and it is something we rarely find during our travels. It doesn’t take long before the amazing aromas of the smoking fish have me yearning for a Florida classic … Smoked Fish Dip. Whenever we are here, we take advantage of the availability of smoked fish from smoke houses and even smoking our own as often as we can to make dips or spreads in a variety of styles. Smoked Mahi-Mahi Dip with Jalapeño and Pineapple (recipe below) Smoked fish has long been a ..read more
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Seared Sea Scallops with Charred Salsa Verde
Julia Eats
by Julia B. Wilde
5y ago
This recipe was inspired by a dish we had many years ago in Ajijic, Mexico. The name of the restaurant has been forgotten, but the taste of seared sea scallops with a smoky charred tomatillo salsa verde has stuck with us. We have recreated it many times. While the ingredients are all Mexican, we have been able to make it just about anywhere thanks to widespread the availability of tomatillos and chili peppers. Salsa verde is really just a generic name for “green sauce” and many cultures have their own versions. Mexican salsa verde is based on tomatillos and usually also includes chili peppers ..read more
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Spicy Carrot Soup with Ginger and Curry
Julia Eats
by Julia B. Wilde
5y ago
To recover from the over-indulgence of the holidays, we needed some light and healthy food; yet the cooler weather had us craving something warm and satisfying. With the warming spices of curry, ginger, and smoked paprika, this carrot soup fills all of those needs. As soon as we returned from our Thanksgiving travels this week, we made a big batch of spicy carrot soup. This soup is so easy to make and it freezes well, so you can have it in the freezer ready to heat up on a cold night. This is one of our go to recipes that we make on a regular basis. We might change up the seasonings but the ..read more
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Welcoming Summer with Cherry Chipotle Gazpacho
Julia Eats
by Julia B. Wilde
5y ago
The Spanish cherry season starts at the beginning of May and piles of them have made their way into the markets in Valencia. I had never thought of cherries as being common in Spanish cuisine, but they are actually a prized crop here. Cherry trees are native to southeast Europe and western Asia, probably originating somewhere in the area between the Black Sea and the Caspian Sea. Cherries were introduced to Spain by the Romans. They are cultivated all over Spain, but the regions of Aragon, Extramadura, and Catalonia produce the most. Overall, more than a hundred different varieties of both sw ..read more
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Melon Jalapeño Basil Margaritas
Julia Eats
by Julia B. Wilde
5y ago
Sunshine reflecting on the pool, palm trees swaying in the breeze, and Jimmy Buffett playing in the background. This scene needs margaritas. When we arrived in Florida, we immediately headed to the store to stock up on margarita ingredients. Our smiles turned upside down when we saw the price of limes at more than 60 cents each. It takes a lot of limes to make a proper pitcher of fresh margarita mix, so this would make for some expensive margaritas. Most of our limes in the United States come from Mexico. Unseasonable rains and cold weather during the blooming season in the Veracruz region of ..read more
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It’s Pumpkin Season, the Perfect Time for Creamy Roasted Pumpkin Mousse
Julia Eats
by Julia B. Wilde
5y ago
My beta-carotene levels should be sky high by now. It’s pumpkin season and I just can’t seem to get enough. Since the weather has chilled and autumn is officially here, the roasted pumpkin (calabaza asada) that is found in the Spanish markets has become a regular purchase on our shopping trips. Calabaza Asada (Roasted Pumpkin) The pumpkins most commonly seen here are sweet pumpkins (calabaza dulce) that are pale shades of greens and yellows on the outside with bright orange flesh on the inside. A slice of roasted pumpkin is sweet enough to enjoy on its own and makes a healthy dessert with no ..read more
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Pan con Tomate: A Must-Have for Your Breakfast Table
Julia Eats
by Julia B. Wilde
5y ago
Pan con Tomate Good ingredients simply prepared is a hallmark of Spanish food. A good example of this is Pan con Tomate (bread with tomato), one of the most iconic dishes found throughout Spain. It can be the basis of a typical Spanish breakfast or served as a tapa along with jamón or anchovies. The recipe is so simple, it can hardly be considered a recipe at all. But a collection of Spanish recipes would not be complete without it. The story of its origin is that the tomato was used to soften old, stale bread. The presentation varies, just the slightest bit, depending on where you are. In it ..read more
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