Meet our friend of the Institute Caroline J. Beck. Caroline is a food writer based out of Alicante, Spain. Our current gastronomy initiative highlights the best of Spanish cuisine in an accessible way through cooking videos and recipes. Please enjoy the My Spanish Kitchen web series below!
Pescado en Sal
Caroline J. Beck shows us how to make “Pescado en Sal” or salt-encrusted fish in her wood-fired oven called an “horno de leña” in Spanish.
Filled with herbs and lemon slices, this fish dish is flaky, flavorful, and absolutely mouth-watering. In Spain, this dish is often prepared with “lubina” also known as European bass, dorado, or any other fish found at the local fish monger!
The Mediterranean Way Every Day
Caroline Beck shares how the Mediterranean Diet works in Spanish cooking. Learn about the ins and outs of a Spanish dinner plate and the ingredients that are essential to Spanish cuisine.
Wild Mushroom Pintxo
A “pintxo” is a Basque version of the small plates eaten all around Spain called tapas. Today, Caroline J. Beck makes a pintxo made of wild mushrooms found in the north of Spain (and some others found at her local market in Alicante.) Topped off with Sherry wine and Manchego cheese, this is a savory dish that you will want more than just a “pintx” of.
Patatas Bravas
If you love french fries, it’s now time to try this Spanish potato staple, “patatas bravas.” These bite-sized potato tapas come with a spicy sauce that will be sure to keep your mouth watering for more! Some Spaniards opt to have their potatoes with alioli, which you can learn to make in another episode of My Spanish Kitchen.
Lemony Custardy Flan
Try Caroline J. Beck’s lemony twist on a traditional Spanish flan for a healthy and Mediterranean-inspired way to satisfy your sweet tooth. Caroline’s recipe, lauded by Food52, only takes six minutes to prepare, and it’s infinitely delicious!
Lemony Rosemary Cocas
If you love focaccia, try the Spanish version, cocas! Caroline J. Beck shows us a great recipe for lemony rosemary cocas. It’s most commonly eaten in Spain as a mid-morning snack, but it’s also perfectly crisp and fluffy all day long.
Sopa de Calabaza
This butternut squash soup “Sopa de Calabaza” with Spanish spices and flavors is certain to be as cozy and comforting as a warm wool blanket wrapped around your shoulders. Top it off with some creme fraiche, fried sage leaves, and a drizzle of extra virgin olive oil, and enjoy!
Tarta de Santiago
Try a dish eaten by the pilgrims . . . Tarta de Santiago! If you’ve never added this gluten free almond cake to your Thanksgiving menu, here’s why: The pilgrims we’re talking about are “peregrinos” who traveled to Santiago de Compostela, Spain on “El Camino de Santiago” or the Way of St. James, the most renowned medieval pilgrimage, which dates back to the 9th century. Once you arrive in Santiago de Compostela, the end of “el camino,” you will find this sweet and fluffy cake with a hint of lemon sold in bakeries around the city. It pairs nicely with a cup of coffee.
Berenjenas con Miel
Caroline will show us how to make the delicious vegetable dish “Berenjenas con miel” or Fried Eggplant with Honey. It makes a tasty tapa or a first course.
Croquetas de Pollo
Caroline shows us how to make a fan favorite for young and old alike, “Croquetas de pollo.” These croquetas made with chicken are crunchy, creamy, and wonderfully savory. They’re the perfect finger food.
Gazpacho
Join Caroline J. Beck for this episode of My Spanish Kitchen, where she teaches us to make Gazpacho, a healthy chilled soup from the south of Spain.
Albondigas con Salsa Almendra
In early fall, it is the time of year for the almond harvest in Spain, so today Caroline will show us how to make “albondigas con salsa almendra,” meatballs with almond sauce.
