Archive | July, 2013
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Show a little love

19 Jul

Do you follow a bunch of different blogs? Up until very recently I found it difficult to keep track of the many blogs and feeds I  follow. I had a sort of haphazard system but never really committed to one reader. Well I just discovered Bloglovin’ and yep I’m in love. This reader just seems to get me. It is a really easy way to see all the blogs you love (including this one) and is easily installed on all your devices including iPhone and iPad. You can download the app here. You just add the blogs you want to see and they are right there for you once you open the app. And of course – you can follow myendlesspicnic by clicking the Bloglovin’ button in the sidebar.  Check it out and let me know what you think. Are there other readers that you use? Which do you like best?

Cut out Heart Shape Cookies

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Porto or is it Oporto?

16 Jul

I wanted to share some images that I made while I was in Porto – a quick trip I made during my days in Galicia to visit my good Irish friends O & J. So Porto / Oporto. What’s with that? In English and in Spanish it’s called Oporto and in Portuguese it’s Porto. Somehow this seems strange. I mean wouldn’t Porto have worked for all of us? Ok. I’l stop that rant, because that’s pretty much all I could possibly complain about in this lovely city. It’s so gorgeous, it’s ridiculous. It’s crumbly and old and bright and colourful all at once. And the food isn’t bad either. My two new favourite things are included in the photos below.

One. Pasteis de Nata. Custard tarts that are everywhere. We had them everyday! And now I’ve developed an addiction. How can I make these? Anyone?
Two.Pataniscas de Bacalao. These are yummy cod fritters that seem to be a cross between a fishcake and an onion bhajii. Seriously good.
And of course, we must not forget Port. or as the Portuguese call it Vino Porto. But that’s a whole other story. Enjoy!
PortoCollage ©2013 Helena McMurdo

Inspiration: Peas and Ham

13 Jul

So all this revisiting of my recent trip has given me a craving for some simple Spanish cooking here at home in Vancouver. I was at Granville Island yesterday and spotted some lovely English Peas and thought – peas and ham. And by ham, I mean Serrano. Claro. I can always count on Oyama Sausage Company for some of the good stuff.

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There is something so simple and  satisfying about this dish. Fresh peas are boiled and then tossed with bits of ham in a sauce of nothing more than olive oil, pimentón and garlic. A bit of bread to mop of the smoky, scented oil and a glass of wine and you’ve got something truly delicious.

You will need:

About 3 Cups fresh, shelled English peas

100 grams Jamón Serrano cut into little bits (like lardons) (I bought these pre-cut from Oyama Sausage Company which saved me lots of time).

3-4 TBSP Olive Oil or more

2 Garlic Cloves, flattened and blistered with the back of a knife

Approx 1 TBSP Hot Smoked Paprika (Pimentón Picante)

Ok. So now we have to talk about Pimentón. You may or may not know that there are three types of Smoked Paprika from Spain: Dulce (Sweet), Agridulce (Bittersweet) and Picante (Hot). Where I live in Vancouver, I find it is more often the Dulce or Agridulce varieties that are on shelves. Picante can be hard to find but it is my preference in this recipe. In our family, this item is something that tucked into a Christmas stocking, can make someone very happy. So grab it when you see it.

The method is simple.

Boil the shelled peas until they are tender. How long? I have no idea. Keep tasting them until they taste good to you.

In the meantime, heat the olive oil and fry the garlic and ham very gently, just browning the ham. When the ham is done, remove it and let it drain on some paper towel (or not). Keep frying the garlic, pressing on it with a back of a spoon to mush it up. The purpose here is simply to flavour the oil. You will actually remove the garlic when serving. I know it can seem like a lot of oil. It is. But most of it is going to settle to the bottom of the dish and you are going to mop it up with your bread. You’d eat as much when you dip your bread in oil at an Italian restaurant and you wouldn’t even think about it.

Just before the peas are about to be ready, remove the pan with the oil from the heat, remove the garlic and add the pimentón. The pimentón will fry very vast in the hot oil so keep stirring constantly. Quite quickly the oil will cool. At this point, you can set the pan aside. Now the peas will be done. Drain them and combine with the pimentón oil mixture. Easy peasy. Did I just say that? Oh boy.

PeasandHam2 ©2013 Helena McMurdo

So there you have it. I hope you will try this with some fresh local peas. Let me know how it goes. I would love to know.

Galicia: Pulpo do Feira

12 Jul

One of the classic items to eat in Galicia is Pulpo do Feira. Translation: Octopus-“Market Style”. In my grandmother’s local market, the women working the Pulpo tent dip their sticks rhythmically into the huge copper pot, their hands seemingly immune to the scalding water below. Then using scissors, they snip the legs into pieces so quickly it’s amazing that any of them still have fingers. You take your seat in the covered tent and someone plunks down a bottle of wine and a huge loaf of bread and you order your ration. It’s drizzled with olive oil,  and sprinkled with salt and pimentón. Y ya está. (That’s it!) Meaty deliciousness.

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Galicia: Te gusta?

10 Jul

I’m back from a recent trip to Galicia and I wanted to share some of the images I made as well as some of the memories I have from this place. As many of you know, I was born in Spain or more specifically – as my relatives remind me often – in Galicia. Which is different.

When we were kids, we visited in the summers from our home in the North of Canada. The differences were dramatic. In Yellowknife, the Frozen North, the chickens came wrapped in plastic on meat trays in the YK Super A, the local grocery store. In Galicia hens strolled around the yard of my grandparents house and baby chicks were gifts from my Abuelo (grandfather) to me and my two sisters when he came back from the local market. Today in North America we would call it a ‘Farmer’s’ Market. In Galicia, then as now, no one felt the need to specify this obvious detail. We were disappointed to learn that grandma’s chickens laid no more than one egg a day and sometimes not even any. This did not seem to tally with the pictures in our kindergarden schoolbooks of mother hen sitting on a mountain of eggs. Our relatives viewed us as city slickers (clearly not the case as anyone who has been to Yellowknife can attest), but our words and actions revealed that we ignorant of country ways. They  laughed when my sister tried hopelessly to shake a chicken in order to induce an increase in egg production.

Big excitement happened when one of the neighbours would move cows from one field to another yelling; Vaca Ve!  My sisters and I would copy them, grabbing a stick and yelling the refrain, not really understanding the words but getting the message.  Today there are fewer cows in the village. But they still move back and forth in a rhythm that marks the days. Today they wear ear tags and in the words of one of the neighbours, “they have more paperwork than we do”.

Galicia Village Textures © 2013 Helena McMurdo

When we were kids, my grandparents ran a little bar come shop and their little corner of the world seemed a bustling place with neighbours dropping by to have a drink, a slice of jamón or to buy some basic essential like shampoo or the famous black soap from LaToja.

We found it all so very amusing, helping to serve the drinks and being paid in chocolate and Chupa Chups. Much of our time was spent being poked by neighbours and relatives who spoke freely with their pronouncements as to which of us was the fattest, skinniest, best looking, tallest, most intelligent etc. “The food must be very bad in Canada. The children are so skinny” The bar is  no more but the neighbours still have a lot to say. Now they tell me I am fatter but in a good way. “Estás bien ahora.”

On of the first spanish phrases I remember learning was ‘Te gusta?‘” Do you like it? Someone was always offering food. (What is a local custom became even more impressive presumably because of our perceived state of malnutrition.) Most of the things being offered to eat were too simply too scary for our young and picky palates to consider. Squid? Octopus? No thank you. “No me gusta”. We seemed happy to exist on a diet of Fanta de Naranja, Maria Biscuits and Cola Cao with the odd tortilla francesa (omelette) thrown in. But I do remember always liking jamón and chorizo.

Today, I’m making up for my prior fussiness. In fact, there seems to be little that I don’t like. This is simple food; Green Beans with Garlic and Smoked Paprika, Kale with chorizo and a perfect farm fresh egg, a slice of empanada made in the local panadería. Octopus is boiled and sprinkled with salt and paprika and served with boiled potatoes.

Food in Galicia_©2013 Helena McMurdo

The cooking is not complicated. The ingredients are what make it. And nature provides. Y si me gusta!

Galicia : A Preview

5 Jul

So if you’ve been wondering where I’ve been, I’ll tell you. I’ll skip the usual excuses for not posting earlier and just say here’s a bit of a teaser for what’s to come in the next week or so – a recap of my trip to Galicia. I hope that for the meantime, you enjoy these.Image

Pimientos&Chorizo ©2013 Helena McMurdo

Sunset Near O Cebreiro © 2013 Helena McMurdo

Galician Headdresses ©2013 Helena McMurdo

 

 

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