Musings on Food and Wine

Today we finally made the fondue Suisse. We had the cheese in our freezer for a year and needed to make it before the heat overpowers Málaga. Of course, we ended up with a Andalou-swiss fondue, as we used white wine from Granada instead of the Walliser white wine I would normally use. The recipe:For…

Pimentón, used in the previous recipe, is some kind of Spanish paprika. I thought it was just paprika until I learned there were two zones where they made pimentón DO (controlled region name). One, supposedly the best, according to my sources Pimentón de la Vera (I suspect that I could find other sources pointing to…

This is a very fresh recipe, but you should remember to marinate the chicken 12 hours in advance. Ingredients:4 chicken filets4 onions100g jamon (cured ham) , in dice 150 ml freshly expressed lemon juice2 Tbsp olive oilPimenton (smoked paprika) hot or sweet (we chose hot)150 ml dry white wine150 ml chicken broth 1. Put the…

In this blog we will write about what we ate and what we drank.