In many Spanish city you will find wonderful central markets. No exception is Valencia with the Mercat Central. In 1839 a Mercado Nuevo was established but was still an open market. As the end of the century it’s already to small for the needs of the City. For this reason at the beginning of the…
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Puerta del Mar Valencia
Puerta del Mar, as the name says, is a seafood specialized restaurant in Valencia. The variety of seafood you can get in Spain is huge. Here some of the food we were able to taste. Bonito and tomato salad Actually a very simple dish, you just need good ingredients. Like tasty tomatoes, good bonito fillet,…
VINOTINTO – Valencia
We had a very short stay in Valencia but were determined to get some good food. We found Vino Tinto by passing by, at 3pm (yes in Valencia lunch is between 2 and 4 pm) it was packed even on a tuesday. The restaurant has very high ceilings with and a wonderful old wooden floor….
Oriental meatballs with Eggplants and tomatoes
This are 2 dishes I wanted to try since a long time, but I got a hard time finding Sumac. Sumac is a turkish spice which has a tangy lemony taste. Oriental Meatballs Ingredients: 400 gr of ground lamb and beef (in my case I used 300 of Lamb and 100 of beef). salt 2…
Zaru Soba and Hiyayakko
This is a special request from a friend of mine. This is for me a perfect combination to prepare a quick, healthy and tasty dinner. Hiyayakko – Cold Tofu Ingredients for 2: 1 pack of firm tofu Some Ponzu sauce (it’s a citrus sauce based on Yuzu) Katsuo Boshi (the bonito flakes) some spring…
Cucumber pickles – goma shio kyuri
This is a very quick and easy way to prepare pickles with cucumber. First time we tried it was in an isakaya in Omiya, Saitama province. Ingredients: 1 package of snack cucumbers (roughly 250 gr) 2 tbsp rice vinegar 2 tbsp sesame oil 2 tbsp soy sauce 1 ziplock bag Cut the cucumbers in quarters…
Maccheroni with Kale and Merguez
In the tuscan tradition, Kale has always been used a lot. It’s called cavolo nero and it is mostly paired with Salsiccia (sausage) and pasta. This is my revisitation of a classic but using merguez instead of salsiccia. Merguez are very nice north african sausages with lamb and beef meat, well seasoned and a touch…
Dashi – more than a broth
When I started to cook my first japanese recipes, I quickly realized that you need 4 basic ingredients for most of the recipes. Dashi Mirin Sake Soy Sauce If you have those 4 in your pantry you are ready to cook japanese. Let’s talk about Dashi. Dashi is a broth made using a Kombu Kelp…
Duck Breast with Ponzu
This is a pretty easy dish that tastes really good. Ingredients: 1 duck breast Leek Ponzu Sauce (I buy the ready made as we have no choice to get fresh yuzu here) Salt and Pepper a little bit of oil. Preheat the oven to 190°C with air circulation (200°C for the traditional). Pierce the duck…
Deep-Fried Eggplants in Dashi Marinade
And another Isakaya dish ;-). Ingredients: 2 small eggplants some shishito peppers (they are called pimientos del padron in Europe and typical in Spain) Oil for frying (Sunflower oil) 4 tbsp. soy sauce 4 tbsp. mirin bonito flakes (a handful) 1 small piece of Kombu Kelp 240 ml water 1 tsp. of chili flakes …
The epicurean kitten 