What 'Camino' Food do you Now eat at Home?

[Robo]

I'm sure we have all broadened our regular home Menus a bit

What things do you regularly eat at home now, that maybe you didn't before walking your first Camino?

Having 'Morcilla de Burgos' for lunch today got me thinking

For us, items that now creep in regularly are:

1. Morcilla
2. Slow roasted Lamb Shoulder
3. Tortilla
4. Padron Peppers
5. Lentil Soup
6. Jamon iberico

And we've found some good recipes for:

• Galician Vegetable Soup
• Garlic Soup

Items we might just leave out..........

• Bacalao

 

[Kathy F.]

Coffee and croissant for breakfast.
And I bought a manual orange juice squeezer - and use it.
I've tried many times to replicate the lovely tortillas I had almost every day on the Camino. Sadly, all my efforts leave a lot to be desired. My family never clamors for more.
Oh, yeah, I don't feel guilty about having un pincho de cerveza on hot, hot mornings.

 

[Turga]

What things do you regularly eat at home now, that maybe you didn't before walking your first Camino?

Not very much really – I don’t think the food I had on the Camino was that great. I usually stick to Nordic and French cuisine. When we have friends over, I sometimes prepare some tapas and pinchos as starters, oh.. and Pimientos de Padron!

I tried my luck with Caldo Gallego, but just as an average wine can taste fantastic when enjoyed at a restaurant on a soft night in Italy but not so great at home, so the Spanish food also loses some of its magic when prepared at home.

Items we might just leave out..........

• Bacalao

Incidentally, some of the best dishes I had in Spain was bacalao-dishes

 

[lindam]

Do drinks count? Several years ago, while walking my first Camino, I tried patxaran for the first time. It was love at first sip! Now that I am living in Spain, with easy access to this lovely drink, I can partake to my heart's content. The same can be said for the wonderful sheep's milk cheeses of Spain, the sweets, the wines, the bread and on and on. So much to enjoy both on and off Camino.

 

[Robo]

Not very much really – I don’t think the food I had on the Camino was that great.

I would have to agree on that! But we managed to find a few good meals......

 

[Turga]

I would have to agree on that! But we managed to find a few good meals......

On the other hand, after a good day's walking, I will happily eat just about anything - except pulpo

 

[easygoing]

What I bought back from Spain is a taste for healthier foods and smaller portions. Research supports a light breakfast as the best way to allow your body to cleanse itself in the morning. I now start my day face small coffee that I drink sitting down sipped slowly as my husband and I plan our day. We will make fresh orange juice eaten with tostada con tomate with olive oil. This is a typical Spanish breakfast but not always what the Spanish offer pilgrims. I didn't try to duplicate my menu at home but would ask where other Spaniards would go eat and tasted an entirely different menu than the usual pilgrims menu at an albergue although many of them were exceptional especially in Fonfria.

More takeaway favorites for me are ensalada mixta, gazpacho, caldo gallego, the wonderful cheeses. We bought fresh goat cheese from a cheese maker and ate it for days on everything. And please take time in the larger cities to enjoy the tappas, some of which are a work of art. Pimentos de pardon are great but the garlic mushrooms are delicious. And of course red wine with everything. I loved pulpo too, but only when freshly prepared with garlic and olive oil.
Spain has officially been named the healthiest country in the world, beating nations such as Italy and Iceland to clinch the top spot. Researchers carried out a study for the Bloomberg Healthiest Country Index to determine the overall health of 169 economies across the globe.Feb 26, 2019

 

[Mettetäti]

Well, Spain is not France The food was not so special and sometimes it was just bad, but now I have aioli with french fries. I had never tried that before, it's good!

 

[Roland49]

Tarta de Santiago ;-)

 

[Diane Kinney]

Great topic. Cafe con leche everyday. Pimientos de Padron, whenever I find padron peppers. Very challenging in Toronto. Tomato jam. Chorizo in red wine. And various version of Caldo Gallego.
Every time I make any of these it brings me back.

 

[Diane Kinney]

Oh yes and Tarta de Santiago is my go-to pot luck and gluten free dessert.

 

[yesshesaid]

Where do you find pimentos de padron? They're my extreme weakness. . .

 

[Turga]

Where do you find pimentos de padron? They're my extreme weakness. . .

I don't know where you live, where I live they can be found in local web-shops - could be worth a try...?

 

[lt56ny]

Coffee and croissant for breakfast.
And I bought a manual orange juice squeezer - and use it.
I've tried many times to replicate the lovely tortillas I had almost every day on the Camino. Sadly, all my efforts leave a lot to be desired. My family never clamors for more.
Oh, yeah, I don't feel guilty about having un poncho de cerveza on hot, hot mornings.

Having no idea about your health and eating habits or age or anything else or how often you drink orange juice may I make a suggestion. As a former drug rep and yes we can have a discussion about big pharma somewhere else, I spent slot of time with Endocrinologists who are some of the smartest doctors around. They will tell you drinking any kind of fruit smoothie, drink etc. Even if it is 100% fresh can really be bad for you if you drink it without the pulp. Pulp SLO’s the metabolism of the sugar in the liver so the sugar from the fruit can be easily processed and stored in the liver and bones etc for later use. When it is pure juice and no pulp the pancreas has to excrete more insulin and liver has to work harder and that sugar can turn into brown fat. I would suggest getting a vitamix. They work great, keep the integrity of the pulp and activate the enzymes so your body can absorbe more nutrients. Even if you are in great shape making a juice with a Vitamix is the way to go. But as I tell others on this form don’t listen to me ask your doctor he or she knows best.

 

[BROWNCOUNTYBOB]

My sister bought me a wonderful book for my birthday, titled "Tastes of the Camino". We've made several recipes from the book including Basque Chicken, Sopa de Lentejas (lentil soup), Gambas al Ajillo (garlic shrimp), and several more planned. A local store sells Manchego cheese. We eat lots of olives and use olive oil in most of our dishes. I eat Lentil soup (from Progresso) two or three times a week with sausage. There is a website that offers a huge variety of Spanish foods, "Tienda.com". I order olives, cheese and chorizo sausage once a quarter to feed my addiction for Spanish food. Bob

 

[Tia Valeria]

Tortilla, arroz con pollo, caldo gallego, tarta de santiago - all made at home now as well as croissants occasionally as well as 'our' version of fabada. Looking for the recipe of emapanada de atun that we had and have not tried to make yet.

 

[JabbaPapa]

Vino Tinto.

I have known how to make good, proper tortilla de patatas (Catalan-style & my mum's style) since the 1970s, but it's just not reasonable to make it only for myself . And I have to be careful with eggs.

The special Camino food that I rage at never being able to eat elsewhere is the pulpo ...

Aaaargh, that and the very specific Crema Catalan (people calling it "crema catalana" don't know it), totally unavailable anywhere outside of the Catalan Way, not even in French Catalonia, and one of the great joys I had in 2019 after returning to the Province properly for the first time since the early 1970s.

 

[Bradypus]

I sometimes make tortilla. And in autumn I make membrillo using quinces from a tree planted specially for that.

 

[Bend]

I'm sure we have all broadened our regular home Menus a bit

What things do you regularly eat at home now, that maybe you didn't before walking your first Camino?

Having 'Morcilla de Burgos' for lunch today got me thinking

For us, items that now creep in regularly are:

1. Morcilla
2. Slow roasted Lamb Shoulder
3. Tortilla
4. Padron Peppers
5. Lentil Soup
6. Jamon iberico

And we've found some good recipes for:

• Galician Vegetable Soup
• Garlic Soup

Items we might just leave out..........

• Bacalao

I'm sure we have all broadened our regular home Menus a bit

What things do you regularly eat at home now, that maybe you didn't before walking your first Camino?

Having 'Morcilla de Burgos' for lunch today got me thinking

For us, items that now creep in regularly are:

1. Morcilla
2. Slow roasted Lamb Shoulder
3. Tortilla
4. Padron Peppers
5. Lentil Soup
6. Jamon iberico

And we've found some good recipes for:

• Galician Vegetable Soup
• Garlic Soup

Items we might just leave out..........

• Bacalao

Santiago cake! Delicious and easy to make. And Padron peppers of course.

 

[David Tallan]

Tortilla de patatas, paella, and bocadillo (de queso manchego, jamon, chorizo, or some combination of the three) are what I most often prepare at home. Today I had a bocadillo de calamares for lunch, but I tend to associate that with Madrid rather than the Camino. Gambas al ajillo is also regular here and, while I have eaten it many times in Spain, I don't think I ever had it on Camino.

I've tried pulpo a feira, which sounds simple, but I have never had great success.

 

[lindam]

Santiago cake! Delicious and easy to make. And Padron peppers of course.

Oh, yes, Padron peppers first eaten by me while on Camino. Continue to be a favourite!

 

[rappahannock_rev]

Night before I flew home from my last walk, I hit a local grocery store in Barajas Viejo, and bought several cans of commercial Caldo Gallego. Sigh! It's not actually that bad -- but it sure ain't the same thing as a steaming bowl in a bar in frosty O Cebreiro.

 

[Michael; Camino-addicted]

Yesterday I made a big pot of chorizo-pepper-potatoe-stew.
After cooking, I pour the stew into large glasses, shoot them, turn the glass upside down for five minutes, turn them upside down again and let them get cold (like making jam). It will last a few months.

I learned the recipe on the Camino, when we planned to make Bolognese, but in the small Tienda there was "only" chorizo, peppers, potatoes, onions and fresh tomatoes.

We did our best and with some spices from the albergue it became very tasty. We had a lot of fun in the kitchen and with "a little" red wine it was a real feast, especially for me at a potatoe-freak, after all the fries and pasta. At home I have refined the recipe a little bit.

Chorizo pepper stew (5-6 pers)

Ingredients:
1 chorizo
3 large red peppers
6-7 potatoes
2 onion
750ml chopped or strained tomatoes
750ml water + 3 teaspoon broth
2 bay leaves
1 sip of red wine
1 chili (be carefull)
1 glove garlic
tomato paste, paprika paste, marjoram, salt pepper

Preparation:
Cut the sausage, garlic and onion into small pieces and sauté them in the pot with the tomato paste and the pepper paste. Add the chopped peppers and potatoes and all other ingredients, bring to the boil once and then simmer for about 30 minutes till the potatoes are soft. Season to taste.

Buen provecho

 

[Ella L.]

Yesterday I made a big pot of chorizo-pepper-potatoe-stew.
After cooking, I pour the stew into large glasses, shoot them, turn the glass upside down for five minutes, turn them upside down again and let them get cold (like making jam). It will last a few months.

I learned the recipe on the Camino, when we planned to make Bolognese, but in the small Tienda there was "only" chorizo, peppers, potatoes, onions and fresh tomatoes.

We did our best and with some spices from the albergue it became very tasty. We had a lot of fun in the kitchen and with "a little" red wine it was a real feast, especially for me at a potatoe-freak, after all the fries and pasta. At home I have refined the recipe a little bit.

Chorizo pepper stew (5-6 pers)

Ingredients:
1 chorizo
3 large red peppers
6-7 potatoes
2 onion
750ml chopped or strained tomatoes
750ml water + 3 teaspoon broth
2 bay leaves
1 sip of red wine
1 chili (be carefull)
1 glove garlic
tomato paste, paprika paste, marjoram, salt pepper

Preparation:
Cut the sausage, garlic and onion into small pieces and sauté them in the pot with the tomato paste and the pepper paste. Add the chopped peppers and potatoes and all other ingredients, bring to the boil once and then simmer for about 30 minutes till the potatoes are soft. Season to taste.

Buen provecho

Heehee...tarta de Santiago because it is the perfect treat for the gluten free crowd...Fabadas Asturianas and Caldo Gallego because every comfort food box is ticked...and tortilla is always a favourite...

 

[P Rat]

Salmorejo
Tortilla
Blended tomato on toast
Bought (and use) a tapas book, lots of pictures, not much writing

I think I had so much meat in Spain, I might wait till our next trip to eat that again.

 

[Kathy F.]

Having no idea about your health and eating habits or age or anything else or how often you drink orange juice may I make a suggestion. As a former drug rep and yes we can have a discussion about big pharma somewhere else, I spent slot of time with Endocrinologists who are some of the smartest doctors around. They will tell you drinking any kind of fruit smoothie, drink etc. Even if it is 100% fresh can really be bad for you if you drink it without the pulp. Pulp SLO’s the metabolism of the sugar in the liver so the sugar from the fruit can be easily processed and stored in the liver and bones etc for later use. When it is pure juice and no pulp the pancreas has to excrete more insulin and liver has to work harder and that sugar can turn into brown fat. I would suggest getting a vitamix. They work great, keep the integrity of the pulp and activate the enzymes so your body can absorbe more nutrients. Even if you are in great shape making a juice with a Vitamix is the way to go. But as I tell others on this form don’t listen to me ask your doctor he or she knows best.

Thanks for the thoughtful advice! I didn't know about the benefits of drinking the pulp along with the fruit, but it makes sense. I always prefer

Having no idea about your health and eating habits or age or anything else or how often you drink orange juice may I make a suggestion. As a former drug rep and yes we can have a discussion about big pharma somewhere else, I spent slot of time with Endocrinologists who are some of the smartest doctors around. They will tell you drinking any kind of fruit smoothie, drink etc. Even if it is 100% fresh can really be bad for you if you drink it without the pulp. Pulp SLO’s the metabolism of the sugar in the liver so the sugar from the fruit can be easily processed and stored in the liver and bones etc for later use. When it is pure juice and no pulp the pancreas has to excrete more insulin and liver has to work harder and that sugar can turn into brown fat. I would suggest getting a vitamix. They work great, keep the integrity of the pulp and activate the enzymes so your body can absorbe more nutrients. Even if you are in great shape making a juice with a Vitamix is the way to go. But as I tell others on this form don’t listen to me ask your doctor he or she knows best.

Thanks for the great advice about the health benefits of drinking the pulp with the juice. I always prefered the pulp and now have an actual reason. My juicer usually lets lots of pulp through but now I will add a bit more. Thanks again for the information.

 

[lt56ny]

Enjoy your orange juice. It sure is good!

 

[Telboyo]

Most of the stuff I ate on the Camino forms part of my regular diet, the thing I only ate on the Camino that I don't eat at home is Fries, I don't like them but are them on the Camino because they were on my plate, I always eat whatever food I am given.

 

[Jim Stinson]

Our local Sam’s club has a Zumo machine, so I get a 1/2 gallon of fresh squeezed OJ every week. This winter my wife has been perfecting her Lentil soup with some smoked paprika that I brought back from my last Camino. My brother-in-law cycled the Camino after we returned from our first and he is the designated Paella maker, shrimp and chicken.
And of course, I have continued the cold beer by 10am tradition.

 

[Pelegrin]

Well, Spain is not France The food was not so special and sometimes it was just bad, but now I have aioli with french fries. I had never tried that before, it's good!

You say that because you haven't tried grilled zamburiñas yet.

 

[J Willhaus]

We are fortunate to have a large community of Basque descendants and have several Basque restaurants so I don't have to cook Camino treats at home. I do have a Spanish coffee pot and a cup of home brewed coffee with hot frothed milk is a great weekend treat.

 

[trecile]

I don't really get all the Caldo Gallego love. Maybe I just haven't had a good one yet? I find it rather bland.

 

[Bradypus]

I don't really get all the Caldo Gallego love. Maybe I just haven't had a good one yet? I find it rather bland.

Have you tried walking a winter Camino when snow is falling and the wind is blowing? When someone plonks a big tureen of the stuff down on the table with a bottle of tinto next to it I am convinced it is the food of the gods.

 

[witsendwv]

Where do you find pimentos de padron? They're my extreme weakness. . .

My pimiento seedlings are just about 2 inches high now. I won't say where I got my seeds, but they are available on-line from Baker Creek Heirloom Seeds. Remember- they are only "Padron" peppers if they are grown in the area in Galicia around Padron. If you find them out of season or in Madrid they are probably from other countries and therefore not truly Padron. But they are still tasty.

 

[Scott Fraser]

Rioja and Verdejo!

 

[witsendwv]

And Albarino when we can find it here!

 

[SYates]

Pulpo ;-)
BC SY

 

[hielienie]

Tinto de Verano - in South Africa this means cold red wine and Lemon Twist
Manzilla olives
Tortilla

 

[trecile]

Have you tried walking a winter Camino when snow is falling and the wind is blowing? When someone plonks a big tureen of the stuff down on the table with a bottle of tinto next to it I am convinced it is the food of the gods.

You're right. I do remember that the best (and I think the first) Caldo Gallego I had was on a cold and rainy day in I Cebreiro at a restaurant that had a roaring fire in the fireplace.

 

[VNwalking]

Pimentos de Padron.
When you can't get them, shishito peppers taste quite similar.

 

[Lady M]

I tried to bring back a lot of the dishes I ate on the Camino, garlic soup (much better than the albergues) and of course Santiago cake. The one recipe I would love to find was a dish I had in Fromista. We stayed at the Casa Rural Oasibeth. That evening I had a dish with a brown gravy and potatoes in it. I tried to ask for the recipe and I thought the owner said it was call Carabineros, but I’ve found that recipe on line and it is not the same. This brown sauce just had a taste that was really different from anything else I’ve tried. Please help if you know what I’m talking about

 

[Tincatinker]

Some receipts regular in our repertoire:
Sopa de Ajo (the trick is the chicken wings, feet and other trimmings that you remove from the pot once the fat has melted out before sweating the garlic)
Pimientos de Padron ( grow your own: though in my arctic maritime climate 9 out of 10 are hot)
Garbanzos con Espinacas (grow your own spinach obviously but the Napolina brand of tinned chickpeas are the tenderest I've found outside of Barcelona) (no commercial is intended)
Caldo de Gallego ( grow your own Grelos,verzas & repolo - the seed is easily available), Georgina is the variety of potato that most closely manages that combination of creamy unctuousness while retaining some bite.
Tortilla de Patatas - see above for potato variety (and no onion - thats a Frittata and another beast entirely. Only suitable for Pilgrims on the road to Rome)
Lentillas, Judias Blancas, Guisantes Guisados - just don't forget the ham bone for the stock
Paletilla de cordero asado - tricky, but if you have a source of grass or salt-marsh grazed lamb and an oven that will hit 250C and a decent Rioja to hand this should not be too much of a challenge.
Conejo estofado - as Mrs Beaton advised "first catch your rabbit" (though the early editions have "cache" meaning remove the inedible bits), don't stint on the Thyme and even Asturians will deglaze the pan with a splash of Palo Cortado.

The dishes I just can't seem to replicate at home is Cerdo con Piquillos Rellenos, and Pollo Asado - I just can't seem to find a thin enough and tough enough slice of pork or a chicken aged sufficiently to produce the authentic dish as served in the Menu Peregrino ad nauseam.

 

[Penny Kingma]

I make a tortilla every week. I've done so for the past 4 years since my Camino. My husband's favorite breakfast in his work lunches .

 

[Bob P]

Padron peppers, we raise in our garden now.
Croissant for breakfast.
Olive oil when cooking everything!

 

[Desert Bruce]

I am a beer drinker, but since my first camino I enjoy vino tinto at home, especially one from Rioja!

 

[SYates]

... That evening I had a dish with a brown gravy and potatoes in it. I tried to ask for the recipe and I thought the owner said it was call Carabineros, but I’ve found that recipe on line and it is not the same. This brown sauce just had a taste that was really different from anything else I’ve tried. Please help if you know what I’m talking about

Could it have been callos (tripe) stew?
BC SY

 

[Phoenix]

Chorizo

 

[Marcus-UK]

Do drinks count? Several years ago, while walking my first Camino, I tried patxaran for the first time. It was love at first sip! Now that I am living in Spain, with easy access to this lovely drink, I can partake to my heart's content. The same can be said for the wonderful sheep's milk cheeses of Spain, the sweets, the wines, the bread and on and on. So much to enjoy both on and off Camino.

I tried this once and thought it was familiar but different. I later realised that in the UK Sloes where used with Gin to make a similar liqueur.
I enjoyed the Caldo Gallego - cabbage soup. So I occasionally make it in the UK.
Calderetta de Cordero - Lamb stew found in Arragon various recipes but basically a rich lamb stew with pimentos.

 

[Marcus-UK]

Conejo estofado - as Mrs Beaton advised "first catch your rabbit" (though the early editions have "cache" meaning remove the inedible bits), don't stint on the Thyme and even Asturians will deglaze the pan with a splash of Palo Cortado.

There is a similar dish in Ireland/Hungary but the recipe starts:
"First Steal your rabbit"

 

[Marcus-UK]

I don't really get all the Caldo Gallego love. Maybe I just haven't had a good one yet? I find it rather bland.

Local complaining about my Caldo Gallego on the Ingles in 2016. I actually gave her some of my "meat with vegetables" from the menu del dia

 

[Pelegrin]

I enjoyed the Caldo Gallego - cabbage soup. So I occasionally make it in the UK.

For us (Galegos) the cabbage version is not our favourite. We prefer turnip greens or kale (Galician berza).
In many restaurants in Galicia they put cabbage caldo because is more accesible for the general people.

 

[Michael; Camino-addicted]

Last year I ate pork cheeks in an albergue. Excellent.
You don't find pork cheeks oder beef cheaks at the butcher's in Germany, you have to order them, but it's worth it.

The preparation is relatively long - you have to prepare the meat first and cut off quite a lot. Fry the meat, then fry celery, carrots, onions, leek, add wine, let it boil, add wine again... .. At the end two hours on the fire. So something for a long cold winter evening.

It looks similar to goulash, only the meat is much more tender and the taste is fantastic.

 

[doctorherman]

I guess for me it has to be offal.
Before my Caminos I never touched these parts, but since I had my first Cocido Maragato, I found I loved them. So many deliciously rich flavors in offal. I love cooking offal as near as possible to the Spanish version, with chickpeas and lots and lots of additional suet.
I also grew some grelos last summer after trying these alien looking things in a Galician dish. Very tasty and they go well with offal too.

 

[La Rubia]

Tarta de Santiago - my husband made a plastic stencil that he carries in his wallet just in case we're traveling and make one for friends.
Tortilla de Betanzos - a little different from the standard tortilla (looser middle) and quite delicious. Sometimes we make it with tater tots rather than sliced potatoes, and call it Tortilla de Betotzos.
Godello wine - I'd never had it before we went to Spain, and if we see it on a menu now, I order it. Often it will be from an area I've walked through.
And finally, not a Spanish dish at all, but one with fond memories: Espegueti Alfredo. I had it in Astorga when I was *craving* carbs and it was one of those "best meals ever" so I'll make it when I'm feeling especially in need of comfort food.

 

[SMBHNL]

Vermut

 

[witsendwv]

Yes, Vermut! We actually found a store in Maryland that can get vermut, albeit at a much higher price! But it is a treat!

 

[Pinker to]

Favourite o'mine is that bean stew from the norte.
Attempt it, yet not the same,
Means I`ll come back, I know.

 

[Geodoc]

Caldo Gallego. I fell in love with it my first Camino. Fortunately, I found a good recipe and modified it for my vegan (but adaptable to you carnivorous peregrinos) Camino cookbook (ebook is free for the asking - pdf version is attached here), because on my second and third Caminos, I couldn't find a good bowl anywhere (I cooked my own - even had some French peregrinas comment on how good it was).

I use kale, turnip greens, or beets greens (kale, which I normally loathe, is actually the best of the three).

 

[Dinah Shaw]

Coffee and croissant for breakfast.
And I bought a manual orange juice squeezer - and use it.
I've tried many times to replicate the lovely tortillas I had almost every day on the Camino. Sadly, all my efforts leave a lot to be desired. My family never clamors for more.
Oh, yeah, I don't feel guilty about having un pincho de cerveza on hot, hot mornings.

Coffee and stale criossant. When the bars open at 8 there are no fresh bread deliveries so croissants were always old. I never thought I’d get tired of croissants but i did get tired of Camino croissants

 

[Dinah Shaw]

Not very much really – I don’t think the food I had on the Camino was that great. I usually stick to Nordic and French cuisine. When we have friends over, I sometimes prepare some tapas and pinchos as starters, oh.. and Pimientos de Padron!

I tried my luck with Caldo Gallego, but just as an average wine can taste fantastic when enjoyed at a restaurant on a soft night in Italy but not so great at home, so the Spanish food also loses some of its magic when prepared at home.



Incidentally, some of the best dishes I had in Spain was bacalao-dishes

I agree. I didn’t like the food all that much. I really missed fresh vegetables that weren’t mushy. Yuck

 

[TatiLie]

My husband now has bread with fresh tomatoes every morning.
We recently bought a pack of pimientos de Padrón to plant at home. Crossed fingers!

 

[Magwood]

A few caminos ago I discovered altramuces (lupin beans), which were offered as a bar snack in Alba de Yeltes on the Camino Torres. I had to be trained in how to eat them, by nibbling a corner of the thick covering skin and squeezing the bean through the hole directly into the mouth. On returning home (in Spain at the time) I found them available in all supermarkets and discovered what a healthy snack they are. I even found a recipe to make a ‘cheese’ from them which was quite acceptable (although, as someone who only eats plants, I am easily pleased!)

 

[GaryAus]

Wine is food so Tempranillo. Have taken to Rioja Tempranillo. In fact having a glass right now as I write this. Also bought a paella pan when I got home. Can’t quite get it right it but last few attempts an improvement. And Santiago cake.

 

[Stroller]

Membrillo, Patata Bravas, Padron peppers, Red soup.

 

[JennyH94]

Whenever I have fried eggs at home now I no longer have toast with them. I have huevos y pan - eggs and plain country-style bread - not toasted. Oh the bliss in the mopping up of the egg yolks with the crusty bread! Yum! This breakfast is one of many special rituals which keep the Camino alive for me here at home in Oz.

Here’s an offering from Sarria last July -


Cheers - Jenny

 

[SYates]

A few caminos ago I discovered altramuces (lupin beans), ... I even found a recipe to make a ‘cheese’ from them which was quite acceptable ...

View attachment 69680

Looks delicious! Can you share the recipe, please?

BC SY

 

[Magwood]

Looks delicious! Can you share the recipe, please?

BC SY

Happily. I used this recipe for the lupin bean (altramuces) “cheese”. Depending on the saltiness I find the beans need thorough rinsing to remove as much salt as possible. And I probably used much more nutritional yeast (levadura de cerveza) than the recipe states because it makes everything taste better. Back in the UK I’ve had to order the beans online. They’re great in a salad also - packed with protein, or just eaten as a snack as you would olives.

 

[winewalker3]

I'm sure we have all broadened our regular home Menus a bit

What things do you regularly eat at home now, that maybe you didn't before walking your first Camino?

Having 'Morcilla de Burgos' for lunch today got me thinking

For us, items that now creep in regularly are:

1. Morcilla
2. Slow roasted Lamb Shoulder
3. Tortilla
4. Padron Peppers
5. Lentil Soup
6. Jamon iberico

And we've found some good recipes for:

• Galician Vegetable Soup
• Garlic Soup

Items we might just leave out..........

• Bacalao

Whenever my siblings and I gather together, we often assemble a great long list of pinchos + and tapas, lentil soups, paella, roast lamb, octopus. yum, yum

 

[rappahannock_rev]

Ah, what I'd give for a can of Jamon-flavored Pringles back home!

 

[Karl Oz]

Having no idea about your health and eating habits or age or anything else or how often you drink orange juice may I make a suggestion. As a former drug rep and yes we can have a discussion about big pharma somewhere else, I spent slot of time with Endocrinologists who are some of the smartest doctors around. They will tell you drinking any kind of fruit smoothie, drink etc. Even if it is 100% fresh can really be bad for you if you drink it without the pulp. Pulp SLO’s the metabolism of the sugar in the liver so the sugar from the fruit can be easily processed and stored in the liver and bones etc for later use. When it is pure juice and no pulp the pancreas has to excrete more insulin and liver has to work harder and that sugar can turn into brown fat. I would suggest getting a vitamix. They work great, keep the integrity of the pulp and activate the enzymes so your body can absorbe more nutrients. Even if you are in great shape making a juice with a Vitamix is the way to go. But as I tell others on this form don’t listen to me ask your doctor he or she knows best.

Interesting viewpoint, and appreciate the final caveat.

 

[Pelegrin]

My sister bought me a wonderful book for my birthday, titled "Tastes of the Camino". We've made several recipes from the book including Basque Chicken, Sopa de Lentejas (lentil soup),

In Spain we never say " sopa de lentejas". Just "lentejas".

 

[Robo]

I don't really get all the Caldo Gallego love. Maybe I just haven't had a good one yet? I find it rather bland.

Me too. Dish water with a few vegies floating in it

 

[Rick of Rick and Peg]

We've gone to at least four tapas restaurants in the Boston area and have made some on occasion but the only regular Spanish food we've had has been Manchego cheese. At the restaurants if they have pulpo we get it.

Prior to my last camino we did a two week tour in Catalonia and southern France with a friend. Back at home our friend gifted me with a few bottles of cava for serving as the driver and the "tour organizer". It's Valentine's Day today and Peg and I are finishing the first bottle now.

 

[tomnorth]

There are two things I eat/drink now that I didn’t regularly before my Camino, the good old apple and red wine from the Bierzo region of Spain. I fell in love with apples on my Camino. Prior to that, I tended to avoid them in favor of bananas. Conversely, I found the bananas on the Camino were like a baseball bat with a peel. That’s what set me to looking in the direction of the golden manzana.

 

[SYates]

Me too. Dish water with a few vegies floating in it

You definitely went to the wrong restaurant. A good, traditional Caldo Gallego is very tasty and substantial ;-)
BC SY

 

[EL LECHERO]

I'm sure we have all broadened our regular home Menus a bit

What things do you regularly eat at home now, that maybe you didn't before walking your first Camino?

Having 'Morcilla de Burgos' for lunch today got me thinking

For us, items that now creep in regularly are:

1. Morcilla
2. Slow roasted Lamb Shoulder
3. Tortilla
4. Padron Peppers
5. Lentil Soup
6. Jamon iberico

And we've found some good recipes for:

• Galician Vegetable Soup
• Garlic Soup

Items we might just leave out..........

• Bacalao

TORTILLA ESPANOLA, JAMON, PAPAS BREVAS, PAELLA, CALDO GALLEGO,

 

[Lady M]

Santiago cake

 

[Camino Chrissy]

I make lentil soup and caldo gallego soup in cold weather. I also make Santiago cake on occasion, and just yesterday I made a Bacalao recipe from @alexwalker.

 

[EL LECHERO]

Our local Sam’s club has a Zumo machine, so I get a 1/2 gallon of fresh squeezed OJ every week. This winter my wife has been perfecting her Lentil soup with some smoked paprika that I brought back from my last Camino. My brother-in-law cycled the Camino after we returned from our first and he is the designated Paella maker, shrimp and chicken.
And of course, I have continued the cold beer by 10am tradition.

I loved the OJ over there. I wish I would have drank more. You'd think you'd see the Zumo machines at restaurants in the states.

 

[EL LECHERO]

Do drinks count? Several years ago, while walking my first Camino, I tried patxaran for the first time. It was love at first sip! Now that I am living in Spain, with easy access to this lovely drink, I can partake to my heart's content. The same can be said for the wonderful sheep's milk cheeses of Spain, the sweets, the wines, the bread and on and on. So much to enjoy both on and off Camino.

Any tips on what brand of Patxaran you'd suggest?

 

[lindam]

Any tips on what brand of Patxaran you'd suggest?

Sometimes one will be fortunate enough to find Patxaran made in small batches by a local producer which is, of course, of great interest and generally does not disappoint. In terms of mass produced brands, I would say that I most like the one made by Baines. It has a richer deeper flavour than the popular Zoco.

 

[EL LECHERO]

Whenever I have fried eggs at home now I no longer have toast with them. I have huevos y pan - eggs and plain country-style bread - not toasted. Oh the bliss in the mopping up of the egg yolks with the crusty bread! Yum! This breakfast is one of many special rituals which keep the Camino alive for me here at home in Oz.

Here’s an offering from Sarria last July -

View attachment 69686
Cheers - Jenny

I love eggs and eat them regularly. When we walked the Camino we hadn't had eggs for days. Then we came across a little bar that served farm fresh fried eggs with french fries. The yolks were so orange. My only regret is not getting the ration of bacon on the side!

 

[EL LECHERO]

Me too. Dish water with a few vegies floating in it

I put a little ham shank in it....much better. But in all honesty it's relative. After having walked in the rain and mud for ten miles without food save for a handful of nuts that another pilgrim gave me, that bowl of Caldo, a bit of bread and a glass of vino was the best thing on the Camino.......I was so cold drinking hot water would have tasted great.

 

[Albert_Hadacek]

Quite regularly I make some variations on the Spanish Tortilla, usually I add some extra veggies, cheese, fish or meat. Usually, I improvise as this meal is great for using stuff thats left.

I am a big fan of Gazpacho, a great way to eat some raw veggies in a more exciting way than a salad. Also it takes 2 minutes to make with a blender.

I am also obsessed with Asturian cider, so I order few bottles time to time.

 

[JohnLloyd]

I discovered this in Foncebadón, and it instantly became a daily requirement.

Finding it in the UK has been a task akin to the search for the Holy Grail.

 

[Stivandrer]

Have you tried walking a winter Camino when snow is falling and the wind is blowing? When someone plonks a big tureen of the stuff down on the table with a bottle of tinto next to it I am convinced it is the food of the gods.

It saved a totally miserable day from being an absolute waste in o´Cerebrairo.
The hot soup and the aromatic fragrance brought back my faith in Humanity....

 

[Pelegrin]

I´m watching on Spanish TV2 the French programme "las recetas de Julie" ("les carnets de Julie", Julie's recipes).
This programme shows "la douce France" and the high level of its traditional cuisine. But appart from this I have seen two references to the Camino de Santiago. One in Nantes it was mentioned a neiborhood called Saint Jacques because at that place started a Camino and the other in Troyes (Champagne) where there is an old house with a tunnel inside for the pilgrims to pass. Also I learnt that the "vieiras" (scallops) are called "Saint Jacques" in French. Those references to the Camino have been very nice for me.

 

[Pelegrin]

I´m watching on Spanish TV2 the French programme "las recetas de Julie" ("les carnets de Julie", Julie's recipes).
This programme shows "la douce France" and the high level of its traditional cuisine. But appart from this I have seen two references to the Camino de Santiago. One in Nantes it was mentioned a neiborhood called Saint Jacques because at that place started a Camino and the other in Troyes (Champagne) where there is an old house with a tunnel inside for the pilgrims to pass. Also I learnt that the "vieiras" (scallops) are called "Saint Jacques" in French. Those references to the Camino have been very nice for me.

And on yesterday programme, Julie visited Vezelay (Burgundy) and again they spoke about another Camino. The programme also included a clog maker using birch wood exactly in the same way as in Galicia.
After watching this programme I have included on my agenda walking the Camino in France when allowed.

 

[Kanga]

The food I now regularly make and eat at home - tortilla (de patatas, naturally). I think I have the perfect recipe. Putting extra stuff in it (ie other than potatoes cooked in olive oil, onions, eggs, and a bit of salt) is sacrilege!

 

[David Tallan]

The food I now regularly make and eat at home - tortilla (de patatas, naturally). I think I have the perfect recipe. Putting extra stuff in it (ie other than potatoes cooked in olive oil, onions, eggs, and a bit of salt) is sacrilege!

Some consider the onions to be sacrilege. I've learned on my Caminos to be less judgmental.

 

[Pelegrin]

I think that tortilla de patatas is with or without onions. For me the problem with the onions is if they are burnt.
I have eaten a lot of tortilla patata with chorizo and I liked it but now I don´t eat chorizo.

 

[Kanga]

According to the cook who taught me, the secret of good tortilla is that everything must be done "gently".

With a fork, "gently" beat six large eggs in a bowl (enough to mix the yolks and whites, but not to cause any bubbles or froth). I use a pyrex glass bowl, something that keeps its heat (you will see why later). (edited - add a pinch of salt if you like).

Slice 1 large or 2 small red onions (1 cm slices) , and two large peeled potatoes (1.5 cm width slices).

Use a good non stick frying pan, preferably slightly smaller than a large dinner plate. Pour in one and a half (at least) cups of Spanish olive, and heat over a moderate flame. Add the sliced onions. Cook "gently", until the onions go translucent. Do not let the pan get too hot - "gently" is the adjective! Add the sliced potatoes. It is important that there be enough oil that the onions and potatoes swim in the oil. Continue to cook until the potatoes can be broken easily with a fork but still keep their shape - a little al dente.

Provided you do not let the temperature get too hot the onions will not burn but will provide sweetness to the dish.

Remove the potatoes and the onions from the oil with a slotted spoon, and add to the 6 eggs you have ready in the bowl. The hot potato and onion mixture will thicken and start to cook the eggs. Let the mixture stand for 5-10 minutes.

While it is sitting, drain the oil from the pan. If you store the used oil in a glass container in a dark place it is good to go again for the next tortilla.

After the egg/onion/potato mixture has stood for a while, reheat the pan (again only to moderate). Then pour the mixture in, cook "gently" until the bottom is done and the tortilla keeps its shape, slide it out onto a plate that is slightly bigger than the pan, put the pan upside down over the plate and egg mixture, and flip the plate so that the tortilla can now cook on the other side. Gently. Done!

I think this is a dish that is best served when it has cooled to room temperature. With a salad on the side and crusty bread. A meal for a family or a king!

 

[Pelegrin]

I started cooking with the pandemia !!. But I haven't tried to cook tortilla yet. There is a very good one in the market called "Palacios" that I'm sure I couldn't improve it.

 

[Isca-camigo]

Bacalao a la Romana, if we can get good salted cod loin, we re-hydrate It and take the salt out at the same time, cut it into biggish chunks then coat it in an organic flour( we keep trying new types) and then dip into a good quality egg mix, we gently pan fry in olive oil until it is ready, to accompany this my partner has got me making Spanish style mayonnaise which is less arduous than French style, you don't worry about it splitting, with Spanish Style you just keep cracking on and mixing the ingredients, and somehow you end up with good consistency and flavour, it has a stronger lemon flavour than the French style. It is perfect for freshly cooked Bacalao a la Romana, you can also guarantee that if we have this then there is a good Northern Spanish or Portuguese wine on the table, Txakoli, Albarino/Alvarinho, with usually Pimentons de Padron, Salad and sometimes Gambas al Ajillo and always a good bread http://www.emmasbread.co.uk/