The house by the sea foodwaves

I´m here only for the food

Tag: tapas

Deep fried cod with almost Remoulade

I bought a lot of fresh fish the other day, some of it I put in the freezer but the cod I wanted to cook right a way.

tapas

When we lived in Madrid there was an old bar that was serving deep fried salted cod and it was very good.  We washed it down with glasses of red wine, and I say glasses in plural, since the glasses were tiny, but that was the fun thing.  They served you more wine when they saw an empty glass on the house.

tapas

It was an old place with old interior, nothing fancy but the atmosphere was great.  It was mostly older local people that came there.

tapas

In Spain in many places people throw the napkins on the floor…very Spanish…

I recommend you serve Crianza in small cheep glasses with this dish…
Deep fried cod

For the batter:

  • Flour
  • Beer
  • Salt
  • Smokey & Sweet paprika spice

About one cup of flour and one of beer, (so it looks like a pancake batter).  A teaspoon of salt, pepper and paprika.  Mix well.

cod

The Cod:

  • Cod
  • Salt
  • Pepper
  • Oil for frying

Salt and pepper the cod.  Cover the cod in batter.  Deep fry

It is also awesome to use salted cod if you can get your hands on that.

A minute before serving the cod my husband threw it out that it might be good to have a little sauce with it, maybe a Remoulade .  Since we don´t have anything like that in our fridge I made a sauce.

cod

A cold Almost Remoulade

  • 3-4 Pickles
  • 1/2White onion
  • 3-5 tbsp Sour cream
  • 3-5 tbsp Homemade mayonnaise
  • 1 tsp Salt
  • 1 tbsp Good Dijon like mustard
  • 1 tbsp Maple syrup
  • Pepper

Put everything in a blender and mix well.  Serve cold

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Tortilla Española, kid friendly

I´ve been browsing through old photos, from my travels since 2002. I traveled a lot with my husband, we have been to about 30 countries together. We have always loved food and we have done lots of exploring the culinary culture of each country we visit.

I am going to pick out some highlights from our travels once in a while, food related moments that are memorable to me.

The first being a restaurant in Malaga, it was up in the neighborhood we lived in. We spent a month in Malaga studying Spanish, it was a fantastic time. That was back in 2002.

malaga

Bodegon de Gurpegui

The restaurant I am talking about is called Bodegon de Gurpegui. What was cool about it was the decor and a canary bird that was flying around the restaurant.  The food was good.

OOOOH! Now I want to take the family to Malaga. I love Spain, been all over and Andalusia is fantastic. I recommend it.

Andalusia is known for fish and shellfish, Gazpacho, dry-cured ham and frying food in their delicious olive oil.

olive oil

BUY GOOD OLIVE OIL. To do so, you need to find a small store specializing in good food products run by people you can trust are importing the good stuff. There is so much scam in the olive oil business. I get my oil from a local organic corner store, an extra virgin olive oil from Sicily.

A classic Spanish dish is the Tortilla Española. If you have kids, this is something they might like.

tortilla espanola

Tortilla Española

  • 6 potatoes
  • 1 onion
  • 6 eggs
  • Olive oil for frying
  • Salt and pepper

Cut pealed potatoes in cubes, 1-2 cm thick and thinly slice onion. Heat olive oil in a pan, add potatoes and onion. Turn it around in the pan until soft and brown.  Beat the eggs and season with salt and pepper, add them to the pan.  Cook for about 3 minutes on medium heat.  Turn the omelette around, best way to do that might be by transferring the omelette to a plate and add it back to the pan then with the other side down.

Serve it warm or cold.

tortilla espanola

We took a trip to Morocco from Andalusia. O MY! The spices you can get there, I must say the food culture in Morocco is very different from Iceland. I am a big fan of Moroccan kitchen.

MOROCCO

Morocco

Cuban sandwich – on a stick

If you read my post about Cuban Sandwich I posted the other day you should know all about Cuban Sandwich.  I love this combo of ham, cheese and dill pickles.  The other day I had smoked ham from Christmas,  I had good cheese and I had dill pickles.  I had tooth picks.

I cut the ham, pickles and cheese in little bites and put it on the tooth picks, It looked like this.  A great snack for a cocktail party.

ham

Food photography & the fake never melting Ice cream – Scallops with fennel

If you are into reading food blogs or are a food blogger you might have noticed all the great food blogs with awesome photos, a truly well composed and uber stylish.  That is a full time job my friend.

I can tell you that when I make a little effort into taking a little bit nicer photo it takes time and usually I have people sitting down and waiting to eat when I start this photo shooting nonsense.  I don´t want to keep people waiting or eat my food cold so usually my photos are just a snap shot. Like the one below.  It was an awesome dish and the photo could be more stylish, I knooooow.  I could have sprayed some hair spray over it to make more shiny….but I didn´t because I was so eager to try this dish of mine.  I do make food and eat it, I don´t cook for photo shoots.

BUT…I came a cross a blog about food photography and styling and they have all kind of trick about making food look good.  And there I saw that sometimes what you see is not what you think it is, like they have a trick for the never melting ice cream, hmmm, ice cream that never melts…. exactly, it´s not an ice cream but it sure does look like one tasty bowl of vanilla ice.

So maybe I can go find something that looks like scallops and creamy sauce and make this dish again to get a better shot 😀

Since this hobby of mine is about cooking and eating I will relax on the shooting, believe me…it´s a pressure out there to have nice shots. I can´t take the pressure…joke… I will make my best but I will also be eating after I shoot, a WARM meal.

My melted Ice cream, I have a lot to learn about food photography …just kidding.  

This is a chocolate Ganache, but now I am learning. I could use this picture for a delicious brown sauce with meat balls or maybe Black bean soup or melted chocolate ice cream. (smiley).

We did have some food in the kitchen the other day, little bit of this, little of that…but nothing was planned for dinner.  In stead of buying what we thought we might need we cooked from what we had.  That is always so much fun.

I made one dish and my boyfriend one, first me then him.  We call it Foodwaves when we cook like this.  We made a huge concept about Foodwaves with Manifesto and all. I will tell you all about Foodwaves next time.

Here is my photo of this super awesome dish.  No studio lights or nice props (or hair spray), just solid good old scallops

and slightly over exposed…

Scallops with fennel for two

  • 4 Scallops
  • 1/2 bulp of Fennel
  • 2-4 cloves garlic
  • Lemon, juice of 1/2 lemon
  • Salt, a pinch
  • Pepper, litlle bit
  • Orange juice, a splash (that fits in a shot glass)
  • Cream, a double splash
  • Cucumber, 1/2 cup, finely diced
  • Basil
  • Organic chicken stock, a dash.
  • olive oil

I didn´t mesure any ingredients, just made it by feeling.  I will try to be as accurate in the recipe as I can, but with those ingredients it´s hard to make something bad.

Slice up fennel, use half of it now and half later.  Dice the cucumber.  Mix well and set a side.  This is the fresh salad under the scallops, a mixture of cucumber and fresh fennel.

Fry the rest of the  fennel with garlic and then add lemon juice and a little bit of fresh good orange juice and chicken stock.  Salt and pepper.  Little bit of cream and fresh basil.

On a skillet with little bit of olive oil, fry the scallops.  Before frying make sure they are patted dry and sprinkle with salt and pepper.   You only need to cook the scallops for couple of minutes, about one – two  minutes each side.  Be sure it´s warm all the way trough, but don´t over cook it.

Put the salad on the plate, then the scallops on top and pour over the fennel cream sauce. Garnish with fresh basil. Serve right a way.

With only 2 scallops each this is just a tiny starter.

SAGARDI & CRAB SALAD

sagardi

For those of you travelling in Spain I can recommend   a Tapas bar called Sagardi.  Their Crab salad tapas is really good and the sangria there cools you down on a hot summer day.

 Crab Salad

  • 2 cups crab meet or surimi if you don´t have crab meat, chopped.
  • 1 cup celery, finely chopped
  • 1/4 cup red bell pepper, very finely chopped
  • 1 tbsp fresh lemon juice
  • 3-4 tbsp mayonnaise
  • Salt and pepper
  • 3 boiled eggs, only the white part
  • Baguette

Everything is mixed well in a bowl, except the eggs and the baguette.  Put the Crab salad on a piece of baguette.  Shred the boiled egg white and sprinkle it on top of the salad.

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