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home about 30-minute paellas tapas & dishes desserts sangrias celebrations on the side contact spanish-style white rice – arroz blanco a la espanola -- spanish-style white rice – arroz blanco a la espanola by caroline · comments (22) · january 5 th , 2014 perfecting the art of cooking plain white rice is not easy. actually, cooking any rice can be a challenge. it took me years of experimenting, failing, failing again…and again, to arrive at a place where i felt comfortable feeding it to humans. seriously, it’s always either too mushy or too dry. mostly, mine always turned out too mushy. i ate it regardless, grumbling to myself that i just wasn’t skilled at cooking rice. i’m always so impressed by those mamas and grandmamas who can just whip up a pot of perfectly delicious plain rice. last year, i vowed to learn how to make a pot of rice that would be almost as good as my grandmother’s arroz blanco or my mother-in-laws perfect pot of basmati rice. this recipe is as old as the spanish hills and one i’ve experimented with now for about a year. it’s so simple, so good and hopefully my rice cooking tips will help you along as you create your perfect pot of never-plain-again rice. print spanish-style white rice – arroz blanco a la espanola yield: serves 6-8 people the perfect white rice with a touch of garlic that pairs with so many different types of vegetables, fish or beef. ingredients extra virgin olive oil salt to taste two cloves of garlic 2 cups of medium or long grain rice 4 cups of water instructions using a thick-bottom pot, add a coat of olive oil so the bottom of the pot is completely covered turn the heat to medium-low and let the oil warm up take the whole cloves of garlic and saute them in the oil until they turn brownish, then remove add rice and salt and saute in the oil for about a minute; stirring a bit as you go along add the water; raise the heat and bring it all to a boil (do not cover pot yet) once it starts to boil, let the rice boil for about 30 seconds, then lower the heat to low (make sure it's all still boiling at a low simmer) and cover pot with lid set your timer for 20 minutes and leave the pot of rice alone (no stirring!) once the timer goes off, turn off the heat, and leave the pot covered (as is) to finish cooking in its own steam for about 10 minutes after the 10 minutes are up, take a fork and fluff the rice serve! schema/recipe seo data markup by ziplist recipe plugin 2.2 http://kitchensimpatico.com/spanish-style-white-rice-arroz-blanco-a-la-espanola/ comments (22) mama’s ensaladilla rusa (spanish potato salad) -- mama’s ensaladilla rusa (spanish potato salad) by caroline · comments (2) · december 27 th , 2013 as long as i can remember, my mom, mama elena, would make ensaladilla rusa on special occasions and it was one of my favorite things to eat. so much so, that little me would quietly hoard it to ensure that i received a larger portion of it than the classic small tapas serving. my mom brought it over on christmas eve as she does every year, and it occurred to me that i had not shared this classic and beloved spanish tapa on the blog yet! truth be told, i just had it for breakfast because if it’s in the fridge, it’s pretty much the only thing i want to eat. it was a huge sacrifice to not finish it last night so i could take better photos of it in the morning light to share with you all. this means…i really love you guys. it’s called ensaladilla rusa, which translates to “russian salad” because in fact it actually did originate in moscow, were the belgian chef lucien olivier invented this fancy potato salad while working at the equally fancy, hermitage restaurant. countries have adapted his recipe and personalized it to suit every taste you could imagine. the classic spanish version calls for mayonnaise, potatoes, tuna, carrots and peas but my mom does a very different version that excludes the peas for red peppers and sliced green olives. a great side dish or tapa to make for all those new years parties and dinners! buen provecho! print elena's ensaladilla rusa yield: 10 my mama elena's version of the classic ensaladilla rusa! ingredients 6 medium potatoes 4 eggs 24 baby carrots 2 small jars of pitted green olives 2 small jars of red roaster pepper 2 cans of solid white tuna in water light mayonnaise (15 oz. jar) salt and pepper to taste instructions boil potatoes until they are soft. once they cool, peel the skin and cut the potatoes into little cubes boil the eggs. after peeling the eggs, cut two of the eggs into little squares. use the remaining two decorate the top of the salad - makes for a nice presentation. boil the carrots and slice them into small bits slice the pitted olives into little bits slice the roasted red peppers into bits. you can also slice some pepper strips to make a nice poinsettia pin wheel on top of the salad for decoration. my mama takes pride in her fancy poinsettia decor. feel free to omit this step if you're in a rush. ;) flake the solid tuna fish so it's also all in little bits mix everything together add the light mayonnaise or feel free to do it the spanish way and make your own homemade mayo - we go the easy route most of the time. enjoy! schema/recipe seo data markup by ziplist recipe plugin 2.2 http://kitchensimpatico.com/mamas-ensaladilla-rusa/ comments (2) catalan seafood stew – suquet de peix -- catalan seafood stew – suquet de peix by caroline · comments (0) · july 7 th , 2013 my best friend, barbara came into town from germany to stay with me over the july 4th weekend, and what better way to celebrate her visit then with a post-fourth evening at home cooking up some seafood stew over white wine giggles and catch up talk. it’s a brilliantly easy but fancy one-pot meal that is perfect for entertaining on a hot summer evening. just make sure you crank up the air conditioner! what i love about this meal is you can cut up your veggies and potatoes ahead of time, or chop and chat as you go, all the while dumping your ingredients into one pot when it’s their time. and one of the best parts of this seafood stew is the side dish you make of tomato bread or ”pa amb tomaquet” as its called in catalan. it’s perfect to soak up all that delicious stew you’ll have left over once the fish and seafood is gone. it’s my favorite part of the meal. here’s my recipe for tomato bread. suquet de peix is a classic dish of catalonia and can be made with any type of seafood or fish. the word “suquet” comes from the word “suquejar” which in catalan means “to release juice”. suquet de peix doesn’t have many rules, you just use the seafood or fish that appeals to you the most or that you may have in the fridge. i wanted to make it with shrimps, scallops and clams, but i also threw in some frozen cod i wanted to use up from last week. it all works together beautifully! we can thank old-school catalan fishermen for this dish, who after a long day of fishing, would make a very simple stew from whatever they had left over from the fish market. i love its simple, unpretentious roots. that’s barb on the left and me on the right! print catalan seafood stew – suquet de peix total time: 1 hour yield: 3 servings an easy but fancy summer seafood stew that's great for entertaining! ingredients sofrito (base of the stew): 1/4 cup of extra virgin olive oil 1 spanish onion - minced 1 tomato - finely chopped 1 red bell pepper - finely chopped 2 cloves of garlic - minced 1 very generous pinch of saffron (crumble between your fingers before adding) 2 teaspoons of pimenton (smoked spanish paprika) 2 tablespoons of tomato paste 1/2 cup of white wine 1 bay leaf salt and pepper to taste main ingredients: 1 cod steak - chopped 8 large shrimp 2 handfuls of small scallops 6 clams 4 or 5 cups of seafood or fish stock (or enough to cover your ingredients when cooking) approx. 2 lbs of small yukon potatoes (or about 15-20 small yukon potatoes sliced in half) instructions in a large thick-bottom pot or dutch ov

URL analysis for kitchensimpatico.com

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Domain Name: KITCHENSIMPATICO.COM
Registry Domain ID: 1724272029_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.launchpad.com
Registrar URL: http://www.launchpad.com
Updated Date: 2019-05-17T03:41:58Z
Creation Date: 2012-06-01T01:10:40Z
Registry Expiry Date: 2020-06-01T01:10:40Z
Registrar: Launchpad.com Inc.
Registrar IANA ID: 955
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Name Server: NS447.HOSTGATOR.COM
Name Server: NS448.HOSTGATOR.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2019-08-11T23:26:06Z <<<

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  REGISTRAR Launchpad.com Inc.

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =kitchensimpatico.com

  PORT 43

  TYPE domain

DOMAIN

  NAME kitchensimpatico.com

  CHANGED 2019-05-17

  CREATED 2012-06-01

STATUS
clientTransferProhibited https://icann.org/epp#clientTransferProhibited

NSERVER

  NS447.HOSTGATOR.COM 192.185.225.192

  NS448.HOSTGATOR.COM 192.185.225.193

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