Comments for Olive Me

Comment on Mantecados for Christmas by Teresa

Teresa — Mon, 16 Aug 2010 14:14:03 +0000

Judi, Hooray for rendering your own lard. Would you be willing to describe that here?

After your question and Mac’s I’ve re-tested the recipe and added flour. The correct amount is one cup. Then yes, the recipe does make thirty cookies: they’re small, 1/2 oz balls, about one inch in diameter, a bit bigger when flattened slightly.

About the flour and toasty flavors: The toastiness is part of what makes these cookies a little different from my “Mexican Tea” cookie recipes. While some Spanish bakers toast the flour slightly (in the oven on a baking pan or in a skillet), I’m just as happy with the plain flour — I do let the almonds get nice and toasty, a full shade darker, though being careful not to let them burn. I keep the skins on, too.

Comment on Mantecados for Christmas by judi

judi — Wed, 11 Aug 2010 22:58:43 +0000

I recently rendered my own lard for the first time and would love to try this recipe using it, but I can’t believe that ingredients listed really make thirty cookies. All the recipes I’ve found on the web are so different from one another. Some of them sound exactly like what we call Biscochitos here in New Mexico. Thanks.

Comment on Proper Pa amb Tomàquet by Summer Appetizers: 20 Ideas Fresh from the Farmers' Market | The 30 Minute Dinner Party

Tue, 03 Aug 2010 01:04:52 +0000

[...] Pa amb Tomaquet (recipe) [...]

Comment on Finding the Fava Within by Ro Morrissey

Ro Morrissey — Mon, 19 Jul 2010 21:42:37 +0000

Dear Teresa,

I have just harvested my first crop of fava, many thnaks for the timely recipe- and the directions on what to do with them afterward. I loved growing them but had no idea how to peel and cook them!
Lucky for us on Cape Cod this has been a banner spring and summer for the garden. The second crop of favas has been planted – we’ll see if there’s a fall harvest. In the meantime, all the best my friend.

Comment on Ajoblanco: The Other Cold Soup from Spain by Carl Sussman

Carl Sussman — Mon, 19 Jul 2010 01:39:26 +0000

Teresa served this soup to a few people last week, and we begged for the recipe. She turns around and shares it with the world.

This is a combination so alien to our cusine that there is no way to imagine what Ajoblanco might taste like. When she described the dish before it was served, I was skeptical. Not any longer. It is lighter than you’d imagine and very refreshing. On a hot summer night, it was delightful.

The big test comes when I try to recreate this gem. Thanks for sharing the recipe.

Comment on Maó: A Small Island’s Big Cheese by banning

banning — Fri, 09 Jul 2010 20:01:06 +0000

I think a picnic in Ft Tyron Park featuring Mao Cheese Crisps would be a truly meaningful experience.

Comment on Finding the Fava Within by Teresa

Teresa — Wed, 30 Jun 2010 14:56:34 +0000

Collin, this thing about separating the inner bean from its tight-fitting skin before blanching… wow, que martirio, digo yo. You can read here about the txotx (the apple cider season in the Basque Country: http://spanishjourneys.com/oliveme/2009/01/14/txotx-breaking-out-the-basque-cider/) and here about calçotadas (the spring onion season in Catalonia: http://spanishjourneys.com/oliveme/2010/03/13/making-do-calcots-in-new-york-city/), but there are hundreds of festivals celebrating local foods and food traditions — practically every little community in Spain has its own food to celebrate. When I’m on my way to Catalonia, I have a look at Fires i Festes to see if there’s something my friends have neglected to mention (http://www.firesifestes.com/). And for the Basque Country there are listings on the Basque tourist office’s site (http://www.turismoa.euskadi.net/s11-15521/es/) If you’re going to recreate these kinds of things in your restaurant, I think you have to go and experience them first in Spain… fall in love with a few… if your heart, your true appetite, is in the celebrations you choose to honor, everyone will feel that.

Comment on Gastronomical Me by Teresa

Teresa — Wed, 30 Jun 2010 14:39:38 +0000

Hello! I’m proud that the advice I give is based on real experience, not on PR or commission-based pitches. To show you a really good time, I like to learn more about your travel personality, budget, style… your hopes for your time in Spain. Here’s how it works: http://www.spanishjourneys.com/custom-trips-insider-guide-Spain.htm

Comment on Finding the Fava Within by Collin Donnelly

Collin Donnelly — Tue, 29 Jun 2010 20:13:05 +0000

Trust me…as a professional, peeling fava beans is a major pain in the neck…and fingers! The way we do it is to peel the beans first, THEN blanch. It is significantly more work but the beans come turn out noticeably sweeter.
On a different note, I have been thinking about opening a restaurant based on the cuisines of the basque country, the pyreenes region, and south-western france. I have been to these areas a few times, and have fallen for the rustic and soulfull nature of their food and people. I was wondering if you had any information regarding any food festivals that are native to these regions, as I would like to celebrate them, as well as, help to educate my customers about these important food cultures. I appreciate any advice you can supply. Keep up the great Blog! Collin Donnelly

Comment on Make Your Own Pure Castile Soap by Soap Making « Four Ravens

Soap Making « Four Ravens — Sun, 20 Jun 2010 08:52:44 +0000

[...] I did a little more research and found this recipe for Castile Soap - made from purely olive [...]