“Oh, you are doing a blog… like in that Julie/Julia movie?”
“No, not exactly… but yeah, sort of.”
On September 12, 2010 my husband and I landed in Rome, ready to start a two week tour through the Italian capital, Tuscany, Bordeaux, and Paris. One of the ways we prepared for this trip was to download applications to our smart phones that would let our families and friends catch up with what we were doing on an almost real-time basis. After testing a couple of free apps, we liked the (Pic)Posterous platform and used it to load pictures at the end of each day. While Eduardo captured the piazzas, museums, churches, and vineyards, my iPhone’s folder filled with notes and pictures of the foods we ate and those that caught our eye but were too stuffed to try.
My Facebook friends were already used to seeing pictures of meals I was especially proud of pop up in my account. After coming back from Europe, it seemed natural to keep posting these food pictures in the Posterous site. Since these were already in a blog format, writing a bit about the dish wasn’t that big of a deal. Food blogging communities? I excitedly signed up for all of them the same day.
Four Foodbuzz Top 9 entries, 27 wonderful weeks of French Fridays with Dorie, and over 10,000 hits later I feel there is much to celebrate… that’s why I am hosting my first giveaway! For a chance to win an Amazon.com gift card worth $25.00, do one (or all) of the following:
- Leave a comment on this post. What are your favorite tapas, appetizers, or small plate nibbles?
- Subscribe to the blog using the RSS/e-mail subscription links to the right of this post and leave a comment to let me know.
- Follow me on Twitter @GreatFood360 and leave a comment including your Twitter user name.
- Retweet “Spanish Tapas and an Amazon.com $25.00 giveaway for @GreatFood360 blog anniversary! http://wp.me/p1hqky-l3” and leave a comment including your Twitter user name.
Entries will be received until 11:59pm EST on Friday, September 16th! The winner will be selected through a random number generator based on the comment number and announced on Sunday, September 18.
** The gift card will be purchased in the US-based Amazon.com website, but the giveaway is open to everyone!
This weekend we gathered once again in the house with our neighbors and their little girls for a Spain themed meal of tapas and paella. I made a fresh batch of slow roasted tomatoes for pan con tomate, chorizos al vino (sautéed chorizo sausages and onions in red wine), and the quintessential tortilla de patatas (potato and onion omelet). One of the couples brought batches of lovely white and red wine sangrias, and my friend Rebeca put to use our cake decorating training and brought decadent Boston cream pie inspired cupcakes, complete with a fondant butterfly on top.
Grab a wineglass, and join us for some tapas!
Chorizos al Vino
- 4 large Spanish chorizo links (the dry cured sausage, not the fresh Mexican style)
- 1 small onion, sliced
- 1-2 cups inexpensive dry Spanish red wine
- Olive oil
Slice the chorizo in 1/4″ to 1/2″ rounds. In a skillet over medium heat, warm up 1 tablespoon of olive oil. Sautee the onions until soft, for about four minutes. Add the chorizo slices to the pan, and cook for about five minutes, until they begin rendering some of the fat. Add the red wine, and allow to simmer until reduced by about 50%. Serve with crusty bread to sop up the resulting wine/chorizo fat sauce.
Tortilla de Patatas
(yields six 4-inch tarts)
- 3 Yukon Gold potatoes
- 10 large eggs
- 1 small onion
- Butter and olive oil
Preheat the oven to 350F. Slice the potatoes with a mandolin into thin coins or chips. In a large saucepan, add the potatoes and cover with enough water, seasoned with salt. Bring the potatoes to a boil; reduce the heat and simmer for three minutes. Drain the potatoes and set aside. While the potatoes boil, finely chop the onion and sauté in about a tablespoon of olive oil for three to five minutes until soft.
Butter the individual or single large tart pans and assemble on top of a cookie sheet covered in parchment paper or a silicon baking mat. Layer the potatoes and the onions in each pan, up to four potatoes per stack. Break the eggs, season them with salt and white pepper, and beat them lightly. Slowly ladle the beaten eggs into each tart shell, waiting for a few seconds before adding the more . Don’t stress too much if it spills – add enough eggs until almost reaching the top of the pan. Transfer the cookie sheet to the oven and bake for 20 to 25 minutes until the eggs set.
I’m looking forward to your comments! What are your favorite tapas, appetizers, or small plates?