Notes about Recipes in this book

• Endive salad with walnuts, pomegranate, and blue cheese (Ensalada de endivias con queso azul y nueces)

  • SilverSage on July 24, 2019

    Added some sherry vinegar and pomegranate molasses to the dressing for some punch and a small pinch of dry mustard to help it emulsify. Served it as a side with paella, and it was a huge hit! Outstanding!

• Roasted potatoes with brava sauce and allioli (Patatas bravas)

  • SilverSage on June 10, 2017

    Excellent! My friend, who previously lived in Spain, said they were perfect.

• Garlic mayonnaise (Allioli)

  • SilverSage on June 10, 2017

    Very good. The garlic hits you on the backside. Next time I might add more garlic.

• Savory tomato, tuna, and bell pepper tart (Empanada Gallega)

  • julesamomof2 on November 12, 2017

    Delicious, but time consuming to make and very rich, with all of that olive oil in the crust. Just as good cold out of the fridge as it was warm and room temp so it's very versatile. I was impressed with my pastry abilities after making this!

• Spanish potato, onion, and egg tortilla (Tortilla Española)

  • julesamomof2 on November 12, 2017

    This was delicious, but holy olive oil. The amount of oil used was really excessive. I wanted to try my hand at making an authenticate tortilla espanola, and now that I have, I will probably look for another less authentic but more diet friendly version.

• Stewed chickpeas with collards and salt pork (Potaje de garbanzos)

  • Foodycat on October 11, 2019

    When I got my collards out of the fridge to make this, they were absolutely riddled with slugs. So I ended up using cavolo nero and spinach. Which was delicious - really warming comfort food.

• Chilled tomato, cucumber, and pepper soup (Gazpacho)

  • lawrencecharcuterie on September 07, 2021

    2 revisions I made: 1. Didn't push through strainer, it seemed fine without that trouble. 2. Added about 8 oz frozen pie cherries for a bit of added sweetness.

  • dc151 on May 10, 2022

    Caveat that I don't really like gazpacho, but I made this for a houseguest who needed pureed food, and is a Spaniard. I also didn't strain it, and added onions, because as is it tasted very cucumber-heavy. She loved it!

• Creamy butternut squash soup (Sopa de calabaza)

  • ezwriternc on November 06, 2023

    I didn’t make the carmelized seeds but i did everything else. It’s too rich and too thick with all cream and half and half. Needs some chicken broth to thin it. Then it’s ok. Not great, just ok.

• Sautéed shrimp with garlic (Gambas al ajillo)

  • ezwriternc on December 26, 2021

    This came o v good i did no use 26 cloves of garlic or dry sherry I used about 12 cloves of garlic and white wine. Next time i would only add a cup of wine. There was way too much sauce, but the sauce was very good! I’d make this again.

• White asparagus with an airy mayonnaise (Espárragos blancos con mayonesa)

  • ezwriternc on December 26, 2021

    Loved this! I looked all over for white jarred asparagus and finally found them at Publix. Not the real deal she called for but they worked fine and much cheaper! The lemon vinaigrette and airy mayonnaise were wonderful. Similar to how I remember eating them in Spain.

• Egg flan (Flan de huevo)

  • ezwriternc on December 26, 2021

    I had trouble making the caramel sauce and i thought the middle of my flan was too wittily when i took it out. But i had faith and let it chill for 24 hours. Came out great. I would definitely make this again. It’s a bit complex but follow all the steps. My daughter helped. We needed more than two hands and eyes on this one!

• Stuffed piquillo peppers (Pimientos del piquillo rellenos)

  • ezwriternc on December 26, 2021

    Delish. My version used Gouda and prosciutto. Came out great. Love the flavor combination.

• Jamón serrano and Mahón [filling]

  • ezwriternc on December 26, 2021

    Made these with Gouda and prosciutto. Great appetizer.

• Pork spare ribs in adobo sauce (Costillas de cerdo en adobo)

  • cjxn on May 01, 2022

    We made this per the recipe, and it was excellent. Plenty of sauce remained, so we basted a pork loin with it. Fantastic!

• Spanish French toast (Torrijas)

  • Stephenn31 on December 03, 2023

    Definitely let the bread soak in the cream/egg mix overnight (or at least the longer the better).

• Russian potato salad (Ensaladilla Rusa)

  • lilpomelo on January 07, 2023

    Gave this recipe a random try because the addition of tuna sounded intriguing. It's literally the best potato salad we've ever had. We never make any other types now.