by Ag | Recipes
Caponata has been described as a stew by popular chefs. It can be so! We love it served hot with pasta or at room temperature with fresh bread and bits of salami and cheese. It’s a great side vegetable served with fish or chicken. Generally caponata starts off...
by Ag | At The Hearth
Eggplant is one of the most versatile vegetables. I just love it! Did you know that in Turkey, it was necessary for a bride to know how to cook eggplant at least 27 ways in order for her to be worthwhile to the husband-to-be. And in England the eggplant used to be...
by Ag | At The Hearth
Tapas are small portions of hot or cold food. The tradition is believed to have started in Andalusia (a region of Southern Spain) where it is customary to “cover” the wine glass with a saucer to keep the flies out. Originally, small, free tapas were...
by Ag | Recipes
This is a Spanish tomato, pepper and garlic base sauce and sometimes known as refogado. I make a big batch of this on a Sunday night and use a scoop full in various dishes during the week. Makes about 3 cups 2 onions, chopped 2 red peppers, diced 1/2 cup extra...
by Ag | Recipes
Try this Tapas favourite as hot or as mild as you like! Makes 4 tapa serves 1 1/2 cups sliced chorizo 1 cup Sofrito (pepper and tomato sauce) 2 cups diced potatoes, roasted 2 tablespoons extra virgin olive oil 1/2 cup coriander for garnish On medium heat, sauté the...
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