tag:blogger.com,1999:blog-4033770631819899656.post552865138269901242..comments2024-03-28T10:01:27.801+01:00Comments on MY KITCHEN IN SPAIN: ASK ME A QUESTIONJANET MENDELhttp://www.blogger.com/profile/05727555362345930082noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4033770631819899656.post-8698435240715422352011-12-06T10:31:03.972+01:002011-12-06T10:31:03.972+01:00Paul & Linda: What you describe is a "pla...Paul & Linda: What you describe is a "planchita," a thin slice of boneless pork loin, sprinkled with salt, garlic, parsley and lemon juice, then quickly grilled on a "plancha," or griddle. If served atop bread, it might be called a "montadito." Sometimes it is marinated "en adobo." Here is that recipe that appears in my book TAPAS--A BITE OF SPAIN. In JANET MENDELhttps://www.blogger.com/profile/05727555362345930082noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-73818844026505470712011-12-06T02:46:26.549+01:002011-12-06T02:46:26.549+01:00Several years ago we spent an April driving all ov...Several years ago we spent an April driving all over Spain in search of birds migrating from North Africa into Europe. We enjoyed a wide range of foods, from starred places in the big cities, to whatever was on offer that day at small hotel/restaurants 'way out in the countryside (like Alcantara on the Portuguese border.) One quick lunch staple which I've been trying to reproduce Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-82015851922376995972011-11-20T18:41:45.042+01:002011-11-20T18:41:45.042+01:00Ian: Truth be told, I've never made solomillo ...Ian: Truth be told, I've never made solomillo al whisky. Maybe because whisky is hardly Spanish. Try using dry Sherry, Pedro Ximenez or Brandy de Jerez instead of whisky. Lots of olive oil to keep the meat moist.JANET MENDELhttps://www.blogger.com/profile/05727555362345930082noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-21387486599783185612011-11-19T17:08:54.496+01:002011-11-19T17:08:54.496+01:00Dear Janet, I am an australian living in Sevilla w...Dear Janet, I am an australian living in Sevilla with my wife and 3 young kids. I have your 'Cooking in Spain,' and especially enjoy your pollo al ajillo. Each week we have a few spanish couples to dinner in our house, and we share the preparation. They cook the most delicious food, and are happy when we give their dishes a try. I had a practice at solomillo al whisky today, in Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-29853113806393538012011-11-13T12:08:32.135+01:002011-11-13T12:08:32.135+01:00Nick: Glad that my posts give you a taste of Spain...Nick: Glad that my posts give you a taste of Spain. Your question about marzipan deserves a blog posting. Coming in a few weeks--- Meanwhile, you can order good Spanish marzipan from La Tienda or The Spanish Table. In my recipes I have usually swapped ordinary custard for the egg-yolk filling called yema.JANET MENDELhttps://www.blogger.com/profile/05727555362345930082noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-53992146194352313532011-11-13T00:03:15.742+01:002011-11-13T00:03:15.742+01:00Janet,
Thank you SO MUCH for your blog. I anxiou...Janet, <br /><br />Thank you SO MUCH for your blog. I anxiously wait each week for your update and then devour it nearly as quickly as I would your food! I'm a Spanish teacher in Birmingham, AL and studying in Spain. I left my soul there and you provide me weekly visitation right. Thanks!<br />My question is about mazapan. I want to make Ponche Segoviano which is a sponge cake layered with Nicholas Lemondsnoreply@blogger.com