- Time of past OR future Camino
- Frances 15,16,18
VdlP 23, Invierno 23, Fisterra 23
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What things do you regularly eat at home now, that maybe you didn't before walking your first Camino?
Items we might just leave out..........
- Bacalao
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......
Where do you find pimentos de padron? They're my extreme weakness. . .
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.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.
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:
And we've found some good recipes for:
- Morcilla
- Slow roasted Lamb Shoulder
- Tortilla
- Padron Peppers
- Lentil Soup
- Jamon iberico
Items we might just leave out..........
- Galician Vegetable Soup
- Garlic Soup
- Bacalao
Santiago cake! Delicious and easy to make. And Padron peppers of course.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:
And we've found some good recipes for:
- Morcilla
- Slow roasted Lamb Shoulder
- Tortilla
- Padron Peppers
- Lentil Soup
- Jamon iberico
Items we might just leave out..........
- Galician Vegetable Soup
- Garlic Soup
- Bacalao
Oh, yes, Padron peppers first eaten by me while on Camino. Continue to be a favourite!Santiago cake! Delicious and easy to make. And Padron peppers of course.
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...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
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 preferHaving 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.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.
You say that because you haven't tried grilled zamburiñas yet.Well, Spain is not FranceThe 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!
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.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.
My pimiento seedlings are just about 2 inches high now. I won't say where I got my seeds,Where do you find pimentos de padron? They're my extreme weakness. . .
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.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.
... 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
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.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.
There is a similar dish in Ireland/Hungary but the recipe starts: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.
I enjoyed the Caldo Gallego - cabbage soup. So I occasionally make it in the UK.
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 croissantsCoffee 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.
I agree. I didn’t like the food all that much. I really missed fresh vegetables that weren’t mushy. YuckNot 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
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
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.Looks delicious! Can you share the recipe, please?
BC SY
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, yumI'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:
And we've found some good recipes for:
- Morcilla
- Slow roasted Lamb Shoulder
- Tortilla
- Padron Peppers
- Lentil Soup
- Jamon iberico
Items we might just leave out..........
- Galician Vegetable Soup
- Garlic Soup
- Bacalao
Interesting viewpoint, and appreciate the final caveat.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.
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),
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
TORTILLA ESPANOLA, JAMON, PAPAS BREVAS, PAELLA, CALDO GALLEGO,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:
And we've found some good recipes for:
- Morcilla
- Slow roasted Lamb Shoulder
- Tortilla
- Padron Peppers
- Lentil Soup
- Jamon iberico
Items we might just leave out..........
- Galician Vegetable Soup
- Garlic Soup
- Bacalao
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.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.
Any tips on what brand of Patxaran you'd suggest?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.
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.Any tips on what brand of Patxaran you'd suggest?
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!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 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.Me too. Dish water with a few vegies floating in it
It saved a totally miserable day from being an absolute waste in o´Cerebrairo.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.
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.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.
Some consider the onions to be sacrilege. I've learned on my Caminos to be less judgmental.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!
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