LETTUCE HEARTS ARE A THING

 

Wedges of lettuce hearts are dressed with fried asparagus, garlic, and ham. 

I was putting the finishing touches on dinner when Ben, returning from a sunset hike up the mountain, presented me with a bunch of freshly-picked wild asparagus. Autumn rains have brought forth this forager’s delight. 

I sat down to watch the news headlines before dinner. From the kitchen I heard some sizzling and sniffed the mouth-watering smell of frying garlic. In minutes Ben had turned the spindly stalks of asparagus into a gourmet delight, frying them with garlic and ham and spooning it over lettuce hearts. What a terrific starter.

Cogollos are lettuce hearts.

Lettuce hearts with fried garlic are a thing, appearing on restaurant menus everywhere. The most famous variety, from Tudela, Navarra, is a dwarf romaine lettuce that forms a compact head. Other varieties of lettuce such as Little Gem, a miniature Cos, are also sold as cogollos, hearts. (Cogollo actually means “core.” The beating heart of a living being is a “corazon,” not cogollo.)

Adding chopped wild asparagus with its subtle bitterness is inspired. If wild asparagus is not available, use regular green asparagus, cut lengthwise, then chopped. If Spanish ham is not available, substitute diced bacon or panceta. Ben used a balsamic-style vinegar with honey; Sherry vinegar is fine.

The following day I repeated Ben’s salad of lettuce hearts with sizzled garlic and asparagus and added to it a poached egg. Served with crusty bread, that was lunch.

Frying chopped asparagus, garlic, and ham crisps them slightly.

Lettuce hearts with fried asparagus and garlic dressing makes a terrific starter.

Served with a poached egg and crusty bread, the salad is lunch. Use a knife and fork to mix the egg with the lettuce and dressing.

Lettuce Hearts with Sizzled Garlic and Asparagus Dressing

Cogollos al Ajillo con Esparragos Trigueros

Cut small lettuce hearts in half, larger ones in quarters or thirds. If using full-size romaine hearts, instead of presenting in wedges, cut them into thick crosswise slices.

Serves 2.

2-4 lettuce hearts

1 avocado, sliced

Salt flakes

2 teaspoons vinegar, divided

¼ cup extra virgin olive oil + more for drizzling

2-3 ounces wild asparagus (approx. ½ cup chopped)

1-2 cloves garlic, sliced

Minced chile or red pepper flakes, to taste

½ ounce diced serrano or ibérico ham

½ teaspoon table salt

1 poached egg per person (optional)

Crusty bread to serve

Wash and dry the lettuce hearts. Cut them into wedges and divide between 2 salad plates. Arrange the sliced avocado around the hearts. Sprinkle each serving with flaky salt, ½ teaspoon vinegar, and drizzle with oil.

Dressing of fried asparagus.

Heat ¼ cup of oil in a skillet. Chop the asparagus into ½-inch pieces and fry in the oil 1 minute. Add the sliced garlic and chile and fry until the garlic begins to turn golden, 1 minute. Add the diced ham and fry 1 minute more. Remove the pan from the heat. Add the salt and 1 teaspoon of vinegar. 

Spoon the asparagus, garlic, ham, and oil dressing over the lettuce and avocados. Sprinkle with additional flaky salt and drizzle with more oil. 

If desired, place a poached egg in the center of each salad. Serve with crusty bread.

More recipes with wild asparagus;

Asparagus Casserole with Spring Vegetables 

Andalusian-Style Asparagus 

Eggs Scrambled with Wild Asparagus

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FLAVORS OF AL-ANDALUS 

The Culinary Legacy of Spain

 Ask for Flavors of al-Andalus from your favorite bookseller or click below to order. 

This cookbook explores the fascinating story of the deep and lasting influences that Islamic culture has left on modern Spanish cooking. 

Author and Spanish cooking expert Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes and photographs for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. Dishes from this era include exotic spices such as saffron, the use of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live on in modern Spanish cooking and are what makes Spain’s cuisine distinctive from the rest of Europe. (Hippocrene Books)    

 Order on IndiePubs

Use PROMO CODE HIPPOCRENE40 for 40% off on all Hippocrene titles at IndiePubs online bookstore.

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THESE CAROB BROWNIES ARE GLUTEN-FREE

 

Brownies with carob flour as well as chocolate are gluten-free.

Instead of brownies, shall we call them “morenitos,” in honor of their Spanish ingredients? I made them with a new-to-me product, gluten-free carob flour. The carob, also known as locust bean or St. John’s bread—algarrobo in Spanish—is the seed-bearing pod or bean of a tree native to Mediterranean lands. Carob is used as a substitute for chocolate, which it somewhat resembles in flavor, and as a thickening agent (carob gum) in processed foods. Powdered carob makes a good substitute for flour in gluten-free cakes and cookies. 

Carob pods dangle from branches. 

The edible pod has a leathery husk enclosing a sweet pulp that surrounds the seeds. The pulp is dried and ground to powder. The seeds contain a substance useful for gelling foods. Historically, carobs were known as famine food, consumed by humans only when other food was scarce. They continue to be valued as animal fodder. 

Split pod shows pulp.

I first tasted carobs as a child at Sunday school at my synagogue (Illinois) when it was distributed on Tu Bishvat, Jewish arbor day, along with other fruits from Israel such as figs and dates. When I came to Spain I discovered the tree with its dangling pods growing on rough hillsides and on small farmsteads. The pods were harvested in the fall, brought to town on burros, and heaped at a collection point where they gave off a strong, not entirely pleasant smell before being trucked away to be used as animal feed. More recently, I went out to dump compost in a bin at the edge of my property and discovered a couple of Moroccan youths up in the algarrobo tree knocking off the pods and bagging them. Still valuable enough to “steal.” 

Powdered carob.

Although this recipe has hardly any of the ingredients of traditional brownies—carob  flour replaces wheat flour; cacao is reduced; sugar eliminated (the sweetness of carob plus dates makes sugar unnecessary), and olive oil takes the place of butter—the result is surprisingly similar. 

I bought the carob powder at a health-foods stall in my local market. It is organic and untoasted. Supposedly raw carob powder is more bitter than the toasted, but I did not find it bitter at all. I have not tested the recipe with toasted carob powder. The non-gluten flour I used was a mixture of rice, potato, and chickpea flours. These brownies are more cakey than fudgy. As with all brownies, they are exceptionally delicious served with a scoop of vanilla ice cream, dollop of whipped cream, or, my choice, unsweetened Greek yogurt. 

Deep chocolaty flavor is even better with a dollop of yogurt.

Gluten-Free Carob Brownies

Morenitos sin Gluten de Algarrobo

Makes 16 (2-inch) brownies

2/3 cup extra virgin olive oil

¾ cup pitted and chopped dates

3 large or 4 medium eggs

2 teaspoons vanilla extract

1 cup carob flour

¼ cup gluten-free flour

½ cup unsweetened cocoa

1 teaspoon baking powder

1/8 teaspoon baking soda

½ teaspoon salt

2-3 tablespoons water

1 cup chopped walnuts

Preheat oven to 350ºF. Prepare an 8X8-inch cake pan oiled and lined with parchment.

Combine the oil and dates in a blender and blend until smooth. Beat in the eggs and vanilla.

Batter is chocolaty.

Sift together the carob flour, gluten-free flour, cocoa, baking powder, baking soda, and salt. Pour the oil-egg mixture into a mixing bowl. Stir in the dry ingredients until thoroughly mixed, adding enough water to lighten the batter. Fold in the walnuts.

Spread the batter in the baking pan. Bake until a skewer comes out clean, 25 to 30 minutes. Cool the brownies completely before cutting into squares.

Carob pods (algarrobos).

More gluten-free baked goods:

Lemon-Scented Tea Cakes (Magdalenas)

Chocolate-Almond Cake

Sugar-Free Carrot Cake

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FLAVORS OF AL-ANDALUS 

The Culinary Legacy of Spain

 Ask for Flavors of al-Andalus from your favorite bookseller or click below to order. 

This cookbook explores the fascinating story of the deep and lasting influences that Islamic culture has left on modern Spanish cooking. 

Author and Spanish cooking expert Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes and photographs for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. Dishes from this era include exotic spices such as saffron, the use of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live on in modern Spanish cooking and are what makes Spain’s cuisine distinctive from the rest of Europe. (Hippocrene Books)    

 Order on IndiePubs

Use PROMO CODE HIPPOCRENE40 for 40% off on all Hippocrene titles at IndiePubs online bookstore.

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A CHAT WITH THE FOOD ENTHUSIAST ABOUT FLAVORS OF AL-ANDALUS

 So, what is al-Andalus? I wrote a whole chapter in Flavors of al-Andalus to explain just that. But when Dara Bunjon asked me the question during our video chat, I was hard-pressed to reply. I needed to condense 800 years of Spanish history into a soundbite in order to set the scene for the recipes that I have collected for this book.

If you would like to listen in to our talk, here is the link: The Food Enthusiast. It was recorded live, me in my kitchen in Spain, Dara from Baltimore. Dara’s show, The Food Enthusiast, goes out weekly on JmoreLiving.com. Dara included a recipe from Flavors of al-Andalus on the JmoreLiving web site. Since I haven’t got a new recipe prepared for this week’s blog, I’ll share that recipe here as well.

Al-Andalus was Moorish Spain. Muslim Spain. Medieval Spain (711 to 1492). It was both a place of shape-shifting borders that, at its most extensive, reached all the way from the rock of Gibraltar to as far north as neighboring France, and a cultural melting-pot made up of Arabs, Berbers, Sephardic Jews, and Mozarabic Christians. Al-Andalus was for several centuries a caliphate, a glittering center of culture and learning whose capital was Córdoba. The caliphate broke up into many separate kingdoms. The last to persist against the pushback of Christian armies was Granada and its emblematic fortress-palace, the Alhambra. During the nearly eight centuries that the kingdoms of al-Andalus existed, the interweaving of cultures embedded the foodways of al-Andalus deeply in Spanish life.

Black-eyed Peas 

Potaje de Carillas

Here’s a recipe from Flavors of al-Andalus  that's perfect for these chilly fall days. In keeping with the heritage theme of the book, the recipe is vegetarian, as neither Muslims nor Jews consumed pork. But it must be noted that the dish as prepared in this day and age usually contains pork sausage such as chorizo plus a spoonful of pimentón (paprika), a spice unknown in Moorish times.

****

There were no beans in medieval Spanish cooking. No green beans, no pinto beans, no cannellini beans. These legumes were discovered by Columbus’s explorations in the New World, but did not become known in Spain until the mid-16th century.  

Nevertheless, legumes were an important part of the diet in Moorish times. Chickpeas (garbanzos), lentils (lentejas), and black-eyed peas (carillas, figüelos, judías de carete, or chícharos) were cultivated and were an important part of the diet. 

Interestingly, two of the words for “bean” in Spanish, alubia and judía, come from Moorish times. The Arabic name for the black-eyed pea, lubia, came to be used for all beans when they eventually became available in Spain. The word judía actually means “Jewish,” possibly because the Sephardic people favored the “beans” of the day, black-eyed peas.

For this recipe, soak dried black-eyed peas overnight before cooking. If using fresh or frozen black-eyed peas, you will need about 2 ½ cups. They do not need soaking and should cook in about 40 minutes. 

Crush the whole spices, garlic and herbs in a mortar or substitute ground spices, if preferred.

Serve black-eyed peas hot as a main or side dish or cold as a salad. 

Serves 6 to 8 as a vegetable side dish.

2 cups dried black-eyed peas (1 pound)

3 carrots, peeled

1 leek, white part only

1 stalk celery

1 to 2 bay leaves

1 ½ teaspoons salt

1/3 cup olive oil + more for drizzling

1 cup chopped onions

½ teaspoon coarse salt

10 peppercorns

2 cloves

2 coriander seeds

1/8 teaspoon cumin seeds

½ teaspoon oregano

4 cloves garlic, coarsely chopped

4 cups chopped leaves and stems of chard

2 tablespoons lemon juice

Pomegranate arils, to garnish (optional)

Place the black-eyed peas in a bowl or pan and cover them with water. Leave them to soak for 8 hours. 

Drain the black-eyed peas. Place them in a pan and add 6 cups of water. Bring to a boil and skim off the froth that rises to the top. Reduce heat to medium, cover, and cook the beans 15 minutes. Add the carrots, a quarter of the leek, celery, bay leaves, and 1 ½ teaspoons salt. Cover and cook the beans 30 minutes.

While black-eyed peas are cooking, heat the oil in a skillet over medium heat. Sauté the onions until they are very soft but not browned, 6 to 8 minutes. If they start to brown, add a few drops of water and continue frying. Slice the remaining leek, add it to the skillet and continue frying.

Place the coarse salt in a mortar with the peppercorns, cloves, coriander, cumin and oregano. Crush the spices and herbs to a powder. Add the garlic and continue crushing to make a paste. Remove the carrots from the pan of black-eyed peas. Cut one carrot in half. Add one half to the mortar mixture and mash it with the spices. (Reserve the remaining carrots.) Dilute the paste with a spoonful of the black-eyed peas cooking liquid. 

Stir the paste from the mortar into the sautéed onions in the skillet and fry for 2 minutes more. Stir the contents of the pan into the black-eyed peas. Add the chard and ½ cup of cold water. Continue cooking the beans until they are very tender, about 20 minutes. 

Remove and discard the bay leaves, whole piece of leek, and celery. Slice the reserved cooked carrots and return them to the pan. Stir in the lemon juice. Allow the black-eyed peas to sit 10 minutes before serving.

Serve the black-eyed peas in bowls with their liquid or, to serve as a vegetable side dish, remove them from the pan with a slotted spoon. Drizzle olive oil over the top. Garnish with pomegranate arils, if desired.

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FLAVORS OF AL-ANDALUS 

The Culinary Legacy of Spain

 Ask for Flavors of al-Andalus from your favorite bookseller or click below to order. 

This cookbook explores the fascinating story of the deep and lasting influences that Islamic culture has left on modern Spanish cooking. 

Author and Spanish cooking expert Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes and photographs for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. Dishes from this era include exotic spices such as saffron, the use of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live on in modern Spanish cooking and are what makes Spain’s cuisine distinctive from the rest of Europe. (Hippocrene Books)    

 Order on IndiePubs

Use PROMO CODE HIPPOCRENE40 for 40% off on all Hippocrene titles at IndiePubs online bookstore.

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SAFFRON SEASON

This picture which appears in FLAVORS OF AL-ANDALUS shows the production of saffron in La Mancha. (Photos courtesy of DOP Azafrán de la Mancha.)

The saffron harvest has begun! From the end of October through the first of November is the season of the saffron harvest in La Mancha (central Spain). 

Saffron is a star ingredient in my new cookbook, FLAVORS OF AL-ANDALUS, The Culinary Legacy of Spain. Its use was widespread during the Moorish era of medieval Spain. Also, consider this, before Columbus’s voyages of discovery, there was no pimentón (paprika), the warm and colorful spice made of ground peppers. Saffron was the whole shebang. 

For the Andalusíes, the color of prepared food was as important as its flavor. The golden hue of saffron, a spice known since Biblical times, was especially esteemed. The Arabs introduced it to the Iberian Peninsula as early as the 9th century. The word for saffron in Spanish, azafrán, comes from the Arabic za‘farān which in turn derives from the old Persian word denoting a golden thread. 

Saffron consists of the dried stigmas of a small, mauve-colored, autumn-blooming crocus. It takes the tiny stigmas of 75,000 crocus sativus to make a half-kilo of the spice. Saffron, used medicinally and as a dye as well as in cooking, became the flavor of status in medieval cuisine. It has been grown in Spain’s central La Mancha region ever since.

A field of saffron looks like nothing—clumps of muddy clay soil, stones, a few weeds—until you look closer and see the tiny flowers popping up from bare earth. Picking begins from the time the first few saffron flowers begin poking up through the dirt and continues daily. 

The saffron flowers must be hand-picked early in the morning, before the petals open. Once warmed by the sun, the flowers open and become limp, making it harder to remove the stigmas. 

Crates filled with saffron crocuses are delivered to the mondaderas, the women who extract the three threads of the stigma from each crocus. The stigmas must be removed the same day that the flowers are picked or the flowers become pulpy and the precious stigmas are lost.

Once the saffron filaments are separated from the flowers they must be lightly toasted to reduce their humidity and to preserve their color and olfactory properties. The saffron is spread in sieves to dry over electric heating elements or, in the old way, over a brazier.

Traditionally, saffron production was a small, family enterprise, with each family planting no more than what its members could pick and process in a day—early morning in the fields, afternoon at the mondeo, the night tending the braziers for the drying operation.

Saffron thrives in only a few scattered areas in the provinces of Toledo, Cuenca, Albacete, and Ciudad Real. Saffron grown in this region that meets quality specifications can be certified with the Denomination of Origin Saffron of La Mancha (DOP Azafrán de la Mancha). DO certification promotes product quality and helps to sustain the deeply rooted customs and foodways of small growers in La Mancha. Nevertheless, in recent years the market has been flooded by Iranian saffron, which can be produced considerably cheaper than the Spanish.

Because it is so valued, saffron has long been an ingredient in special foods, those served on fiesta days, for weddings and baptisms. In humble homes cooks once used artificial yellow coloring for la comida amarilla, the “yellow meal,” producing bright yellow paellas without a wisp of true saffron. Nowdays they use real saffron plus pimentón. 

When cooking with saffron, crush the threads in a mortar (or, use the butt-end of a knife to crush it in a teacup) and add hot water or other liquid. Let the saffron infuse for at least 10 minutes before incorporating it into a sauce or rice. It’s also acceptable practice to sprinkle threads of saffron right into hot oil and let them toast briefly.

Saffron as an ingredient appears in many of the recipes in Flavors of al-Andalus. Here are just a few: Cauliflower with Almond Sauce; Artichokes Córdoba Style; Vegetable Paella; Fideo Noodles with Octopus; Country-Style Rice Cazuela, and Chicken in Almond Sauce are just a few. 

Here are links to a few of the recipes with saffron that have previously appeared in these blog posts:

You will find a half-dozen paella recipes--all with saffron--in the blogs. (Use the Search window in the upper left corner of the blog. If that's not visible on a mobile phone, go to the end of the blog and switch to "view web version." You'll see the search window at the top.) 

This recipe is not paella, but arroz caldoso, soupy rice with chicken, vegetables, saffron, and finished with an almond picata. 

Chicken with Soupy Saffron Rice (Arroz Caldoso)

Hake in Saffron Sauce. This delicate fish is perfect to show off the subtle flavors of saffron. 

"Gilded" Potatoes (in Garlic-Saffron Sauce) (Patatas en Ajopollo) 

This is a very old-fashioned potato dish called “ajopollo.” Ajopollo literally means “garlic-chicken.” But there is absolutely no chicken in the preparation! Garlic, yes. The name possibly derives from el tiempo de hambre, the times of hunger, when an ama de casa had to feed a family on subsistence foods. 

Ajopollo is a sauce made with crushed almonds and bread, garlic, olive oil and “saffron.” Saffron, in poorer homes, did not mean the valued spice, but yellow coloring. Here it is "gilded" with real saffron and, putting the chicken back in, a rich chicken broth. 

Saffron Ice Cream with Pine Nut Praline and Chocolate Syrup 

Orange-Saffron-Sherry Olive Oil Cake. A gorgeous cake that can go plain or fancy, for breakfast with fruit or tarted up with frosting for a celebration. I suppose you could serve it with a saffron latte--

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Upcoming event--I will chat with Dara Bunjon of "The Food Enthusiast" about the Flavors of al-Andalus. Find the link to the live program (1 pm EDT; 6 pm Spain) on the JMore Facebook page on the date or in the archived shows at the web site The Food Enthusiast.

***   ***   ***

FLAVORS OF AL-ANDALUS 

The Culinary Legacy of Spain

 Ask for Flavors of al-Andalus from your favorite bookseller or click below to order. 

This cookbook explores the fascinating story of the deep and lasting influences that Islamic culture has left on modern Spanish cooking. 

Author and Spanish cooking expert Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes and photographs for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. Dishes from this era include exotic spices such as saffron, the use of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live on in modern Spanish cooking and are what makes Spain’s cuisine distinctive from the rest of Europe. (Hippocrene Books)    

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Use PROMO CODE HIPPOCRENE40 for 40% off on all Hippocrene titles at IndiePubs online bookstore.

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OLIVE PICKING TIME

 

A 13th century Andalusí cookbook* gives several recipes for how to cure olives. In one version, you are directed to slit the olives with a knife, “but do not go deep to the stones.” In another, you should “crack them on a board so that the flesh breaks but does not separate from the stone.”  After incising or cracking, the olives are soaked in fresh water until the bitterness is gone then transferred to brine for the curing period. They are sometimes finished with herbs. 

That text appears in the headnotes for Herb-Marinated Olives in my new book, FLAVORS OF AL-ANDALUS, The Culinary Legacy of Spain. The method described in the old text is exactly the same as the way table olives are prepared in the pueblo where I live—cracking, sweetening in water, then curing in brine with thyme, fennel, and garlic.  

Home-cured table olives.

We pick a small quantity of olives, mainly fat Manzanillas and small, fleshy Moriscas, for curing. The rest go to the mill to be pressed for oil. 

You do not have to have an olive tree to make the olive recipe in Flavors of al-Andalus. The recipe shows you how to marinate store-bought olives to give them the flavor of herb-flavored Andalusian olives.) 

This year we're trying out a "new-fangled" contraption for cracking the olives. Place it over a bucket with the flat piece of wood braced against your body. Put a handful of olives in the well, use the clapper to crack them lightly, and release them into the bucket. The old-fashioned way was to split them, one by one, with a mallet or stone. I've cracked thousands that way in my time! 

*The directions on how to prepare olives comes from The Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by 13th Century Andalusí Scholar Razīn al-Tujībī (1227–1293), translated by Nawal Nasrallah (Brill, 2021).

Yes, that's a clothesline tied between two olive trees. My house is nestled in the midst of 18 olive trees. Not all of them produce in a single year. After spring rains, the trees are really loaded this year. We pick about half the crop in one go in order to get them to the mill within a few days. The remainder will wait on the trees until after we get some rain (fingers crossed). 

Olives loaded in Ben's car, we're off to the mill. The local mill (featured in this post) is no longer operational, so we're headed for Molisur, a big one in the next town.

Once in the bin, the fruits of our five days of picking don't look like much. There is a tense moment when the jefe scrutinizes some shriveled olives--those picked de suelo, off the ground, are paid at half the price as those de vuelo, from the tree. But most are fresh and plump, so we get the highest rate, this year 60 centimos per kilo. He advises us to keep them in containers like the one shown so air can circulate and the olives don't deteriorate. 

In a booth above the olive reception floor, she tracks the weights (posted on the display screen facing us) and fills out the administrative papers. Our olives weighed in at 90 kilos (almost 200 pounds).  

Off they go, up the chute to the hopper where the olives are tumbled to separate leaves, twigs, and other debris before crushing and extraction. 

We take the receipt to the front office. 

The mill doesn't yet have new oil available. So we collect Euros for our olives—€54—and buy a liter of last year's oil in the shop for €7.20. Hopefully, when we return with the rest of our olives we can take away fresh extra virgin olive oil.

Photos were taken at Aceites Molisur, Alhaurin el Grande (Málaga). The mill offers guided tours:

We are located in a unique environment, at the foot of the Sierra de Alhaurín el Grande, where you can enjoy nature and at the same time learn everything about the extra virgin olive oil that we produce at Aceites Molisur. We offer guided tours accompanied by the specialized staff of the oil mill.

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FLAVORS OF AL-ANDALUS 

The Culinary Legacy of Spain

This new cookbook has recipes for olives and helpful information about cooking and frying with olive oil. Ask for Flavors of al-Andalus from your favorite bookseller or click below to order. 

This cookbook explores the fascinating story of the deep and lasting influences that Islamic culture has left on modern Spanish cooking. 

Author and Spanish cooking expert Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes and photographs for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. Dishes from this era include exotic spices such as saffron, the use of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live on in modern Spanish cooking and are what makes Spain’s cuisine distinctive from the rest of Europe. (Hippocrene Books)    

 Order on IndiePubs

Use PROMO CODE HIPPOCRENE40 for 40% off on all Hippocrene titles at IndiePubs online bookstore.

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