By Barbara Sheen
The guts of Spain - A fantastically designed booklet jam-packed with tales of the Spanish humans, Spanish foodstuff.
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Extra info for Foods of Spain (Taste of Culture)
Example text
36 Foods of Spain (c) 2011 Kidhaven Press. All Rights Reserved. the crowded atmosphere. The more diners, the more chance for lively conversations. And although tascas are considered bars where adults often drink wine with their tapas, families with children are a common sight. Saveur magazine editor Margo True, who lived in Spain as a child, recalls: “One of the things we’d do . . was to go out at night and eat tapas with friends. . We use to call it tasca hopping, and what fun it was! We’d go into the most promising looking place and sit at a thick wooden table.
18. Chapter 2: A Reflection of Geography and History 6. Sterling and Jones, World Food Spain. p. 59. 7. “Paella . . com/p/ articles/mi_m0JAW/is_70/ai_109580396. 8. Casas, The Foods and Wines of Spain. p. 130. 9. acocinar. htm. Quote translated by Barbara Sheen. 56 (c) 2011 Kidhaven Press. All Rights Reserved. Chapter 3: Round-the-Clock Treats 10. com/p/articles/mi_m0820/ is_319/ai_113599724Seduced. 11. Quoted in Sterling and Jones, World Food Spain. p. 76. 12. Bremzen, The New Spanish Table. p.
This recipe uses shrimp, red pepper, olives, and cucumber. Tuna, ham, or cheese can be substituted for shrimp. Ingredients 12 bamboo skewers, 6–9 inches in length 12 pimento-stuffed green olives 12 small cooked shrimps 1 red bell pepper, cleaned and cut into chunks 1 cucumber, peeled and cut into 12 rounds Instructions 1. Put an olive, a shrimp, a pepper chunk, and a cucumber round on each skewer. Serves 4. Shrimps are only one of the many food items that can be used. If it can be skewered, it can be a banderilla.