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Spanish Fiesta: Crema Catalana

Lauren Hendrickson — Tue, 14 Feb 2012 09:14:42 PST

Ever since my trip to Barcelona, I love to travel back down memory lane by making the dessert I discovered on my travels, crema catalana. Many of us have had crème brûlée, that famous French dessert that Amélie loved to crack with a spoon, and this Spanish caramelized custard will surely give you the same satisfaction. The Spanish recipe is lighter, since the custard is milk-based, unlike the French version that uses cream.

Traditionally, the Spanish add a bit of lemon zest to the custard, but grapefruit, lime, or orange zest would be a great addition. The recipe is not complicated, but pay close attention once you have added the eggs because too much heat can result in curdling.

To caramelize the top, you don't need a fancy torch; just stop by the local hardware store for a propane torch, which will surely save you a couple bucks. Or skip the torch altogether and just use the broiler in your oven.

Sweeten up your next meal and keep reading for the recipe.

Quintessentially Spanish: 12 Specialty Items For Your Spanish Kitchen

YumSugar — Fri, 13 Jan 2012 04:44:28 PST

After our post on Spanish cuisine, we're dreaming of mild white anchovies, serrano ham, and manchego cheese washed down with a glass of wine from La Rioja. So we thought we'd bring together all of our favorite Spanish specialty items that are musts for any Spanish kitchen. With the exception of Padrón peppers, all of of these items can be ordered online, making your Mediterranean fiestas totally attainable.

In Season: Padron Peppers

YumSugar — Wed, 03 Aug 2011 03:49:14 PDT

Every Thursday, I drop by the Crocker Galleria Farmers Market near the Sugar offices to take a look at the latest in-season produce. Yesterday, I spotted something I hadn't seen before: bite-sized, velveteen-sheened padrón peppers. Although these chiles are typically in season from mid-June all the way through September, this was the first I'd seen of them. Have you spotted some at your market? Keep reading to find out what to do with padron peppers.

Know Your Ingredients: Spanish Paprika

Katie Sweeney — Tue, 02 Aug 2011 14:30:51 PDT

With Spanish cuisine being a huge trend these days, you may have come across Spanish paprika on a recipe's ingredient list. Also known as pimentón, this spice is becoming very popular in the United States. But what exactly is Spanish paprika and what makes it so special?

Well, there are two kinds of Spanish paprika: smoked and nonsmoked. Smoked paprika is known as Pimentón de la Vera; it's named after the region where the peppers (that are used to make the paprika) are grown. Before the peppers are ground, they are smoke-dried with oakwood for two weeks. Pimentón de la Vera is essential to giving Spanish chorizo its characteristic smokiness.

Under each kind, there are three flavor varieties: sweet (dulce), semi-sweet (agridulce), and spicy (picante). The paprika's heat level depends on the original pepper's heat. Spanish paprika can be found in some grocery stores, and McCormick makes a smoked version that is similar to Pimentón de la Vera. Have you cooked with Spanish paprika?

Source: Flickr User wlayton

Yum's August Must Haves

YumSugar — Mon, 01 Aug 2011 13:44:26 PDT

It's hard to believe that the year - and Summer - is halfway over. Luckily, there are still plenty of warm days ahead and lots of time to grill and entertain outdoors. At the start of the month, we like to share the items we are currently loving and lusting over, so here they are: our August must haves!

Happy Hour: Strawberry Peach Sangria

Katie Sweeney — Fri, 29 Jul 2011 15:35:54 PDT

There's no better way to celebrate the weekend than with a cocktail and some good company. Kick things into gear with this easy and delicious recipe for sangria. The red wine liqueur mixture is infused with peaches and strawberries, and it's topped with a little bit of sparkling water to provide a nice effervescence. The lemon wedge garnish is essential: it adds an tart balance to the concoction. Make this today!

Take a Trip to Spain With Patatas Bravas

Lauren Hendrickson — Mon, 25 Jul 2011 03:20:04 PDT

If you've visited Spain, chances are, you've sampled patatas bravas. They're a standard tapa at just about every restaurant: a fried, bite-sized piece of potato, that's smothered in a slightly spicy paprika- and mayonnaise-based sauce. I fell in love with the simplicity of the dish years ago, but only recently tried to re-create this classic dish in my own kitchen.

Traditionally, the potato pieces are deep fried, but I skipped the frying to keep this tapas recipe a touch healthier, and so my house wouldn't smell like a fast food joint. Instead, I achieved a crisp and golden potato using a hot oven and potatoes coated in olive and canola oils.

While the spuds cooked, I made the dipping sauce, which is a piece of cake if you employ the food processor. To present this dish, either drizzle the sauce over the potatoes, or serve it as a finger food, with a plate of golden potatoes and the sauce in a small bowl on the side. Get ready for a taste of Spain when you read more.

The Basics: Red Wine Sangria

YumSugar — Wed, 13 Jul 2011 12:17:21 PDT

When it comes to Summer entertaining, there's no drink we love more than sangria! While we enjoy many variations, such as berry Rosé or green grape, there's nothing like the classic red wine version. Want to learn how to make it? Watch the video now and see how basic sangria is done.

A Condiment Worth Making: Romesco Sauce

Katie Sweeney — Mon, 06 Jun 2011 03:06:40 PDT

Romesco sauce is, in my opinion, one of the most underrated sauces out there. The traditional dish, which is native to Spain's Catalonia region, is a mixture of almonds, garlic, oil, and roasted red peppers. I don't have it that often, but when I do, I always wonder why I don't eat it more! It has a gorgeous color, thick texture, and slightly sweet nutty flavor. Think of it as a red pesto and use on pizza, atop grilled fish or chicken, or tossed with pasta. I'm making it a point to serve romesco more often; to do the same, get the recipe after the jump.

5 Things You May Not Know About America's Most Outstanding Chef

Katie Sweeney — Tue, 10 May 2011 12:39:03 PDT

Last night at the James Beard Awards, Spaniard José Andrés took home the most coveted title, that of outstanding chef in the nation. The chef and father has five restaurants in Washington DC, one in Los Angeles, and two in Las Vegas. When receiving the award, Andrés said, "food can change the life of people. Use food in the right way." He's not just making waves with his cuisine; he's also using food to promote social change. To learn more about the chef who trained under Spain's famed Ferran Adría, read on.