Recipes

What brings a tear of joy to your eye?

What brings a tear of joy to your eye?

Peeling onions, of course. As my Welsh grandfather told me, years and years ago

“If, if, if,
onions climbed a cliff,
potatoes would rise
with watery eyes
if it wasn’t for if.”

There you have it, in a nutshell, or should that be an onion skin? So, why does peeling onions bring a tear of joy to my eye? Because of the things that I make with them, of course. Where would paella be, if there were no onions in the mix? Can you imagine French Onion Soup with no onions in it? How about a Spanish Omelet / tortilla española? Okay, okay – I know some purists, especially in Galicia, say that the tortilla española should consist of egg, potato, salt, and nothing more, save a touch of olive oil, perhaps. But most of the tortillas españolas that I have enjoyed (and made) include an onion or two to blend with the potatoes. And how about salsa mexicana or salsa pico de gallo? Unthinkable without their dash of sliced onion.

So, peeling onions – that always brings a tear of joy to my eye, because I know how I am going to use them and how tasty they will be. And for those who have forgotten the hungry in this world, myself included in this particular post, do not forget Miguel Hernández and his poem Las nanas de la cebolla / The Onion Lullaby. Reading that poem and understanding its background will surely bring a tear to your eye, as it always does to mine. This time, however, it won’t be a tear of joy!

What’s your favorite recipe?

What’s my favorite recipe?

I find it hard to talk about my favorite recipe at a time when so many people in this world of ours are desperately short of food. I get regular messages from the local food bank – can I help them out? And I try to do my best. Alas, my pittance is a drop in the ocean of want and need.
Our local supermarkets have food baskets that you can add to your food bill. These will then be handed over to those who distribute food to the needy. Then there are the checkouts where I am regularly asked if I will add $2 to my bill for the food bank. I usually give $5 or $10.
I see old men sitting at the entrances to stores, a coffee cup before them with some petty cash in it. I also see homeless, workless people at traffic lights with signs held up, asking for cash.
I don’t want to start on war zones, on the accidental-on-purpose starvation of people, on the targeted destruction of homes, animals, and crops. Nor do I want to contemplate the rising prices of what used to be staple groceries and are now becoming luxury items – olive oil, meat, coffee.
While I can still afford some, but not all, luxuries, far too many people can’t. And yet you ask me what is my favorite recipe? Well, here goes –

Take one pound of charity, stir in a pound of love, add a spoon full of humanity, mix with half a pint of the milk of human kindness, sprinkle the mix with a half cup of sugar – to take away some of life’s bitterness, pepper it with ground Good Samaritanism – to add some neighborly love, and complete it with essence of humanity – to remind us that we are still human. Then distribute it, free of charge, everywhere you possibly can but, above all, not just to the needy, but to those who are capable of changing the situation, but for some reason or other, refuse to do so.
Pax amorque.

A Very Spanish Omelet

A Very Spanish Omelet

Spanish Omelets – I learned how to cook them in Santander, Spain, when I was attending summer school at the Universidad Internacional Menéndez y Pelayo. No – I didn’t learn at the university. My landlady taught me. She always left me an egg and a potato for supper. The first night she showed me how to cook a tortilla española. She showed me how easy it was – and from then on, she left the ingredients out for me and allowed me to cook the nightly omelet for myself.

Ingredients: splash of olive oil, pinch of salt, 1 potato (peeled, diced, or sliced), 1 egg.

Preparation: heat frying pan, put in the olive oil, let it warm, add the diced potato, add pinch of salt (to taste), fry until golden brown (or to taste) stirring all the while. Beat egg in a bowl. Add beaten egg to fried potatoes to make omelet. Turn omelet over in pan to cook both sides.

Seems simple, eh? But not so fast. Olive oil: I prefer Spanish olive oil, of a good quality. Other national olive oils will serve just as well, but they will change the taste of your omelet. Pinch of salt: now that’s easy. Or is it? I prefer pure sea salt. However, check the chemicals listed on the side of your salt box. Some add iodine, others sugar. No two salts are the same. Your omelet will change taste with the salt you choose. Gets complex, doesn’t it? Nothing complex about a potato, is there? But kind of potato will you use? The Universidad de la Papa in Peru lists approximately 80 different kinds of potato. Each kind will change the taste, and the texture of your omelet. Dicing or slicing? The cut of the potato will also change the taste of the omelet. When we took omelets to the beach in Spain, we always knew who had made the omelet according to the way in which the potato was sliced. Thin slices or squarish chunks? Regular cut or cut in irregular fashion? Sliced then chopped smaller? And as to the potato prior to frying, par-boiled or uncooked? Both ways lend a different texture to your omelet. De gustibus non est disputandum – there is no arguing about taste. There is nothing as simple as an egg – really? White shell or brown? Pale yolk or dark? Free range or battery hen? Fresh or, well, just hw fresh are some fresh eggs – “Eggs from Australia, fresh as the morning” -? Guess what – you omelet will change in taste, texture, and color according to the type of eggs that you use and the chicken that laid them. I wrote Add beaten egg to fried potatoes to make omelet – very true. But the good cooks that I copy actually add the hot fried potatoes (with as little oil on them as possible) to the whipped egg, and allow them to settle and gel together before returning the mixture to the pan. Not so simple then, this omelet cooking. Experiment. Try different methods and different blends of the four basic ingredients. When you find the blend you like best, stick to it.

Cebollista o anti-cebollista – the annual tortilla cooking competition in Galicia permits only four ingredients, as listed above, in their omelet entries. They do not permit the use of onions / cebollas. If you do wish to add an onion to the potato mix as it fries, you may most certainly do so. But the same cautions apply to onions as to potatoes. Be aware of what you are using and how you are using it. And whether you choose to use onions, or not, remember you have chosen a side in an ongoing war – cebollistas contra anti–cebollistas! Most people are one side or the other, rarely both.

Other things often appear in Spanish Omelets, sometimes under one name, sometimes under another. Next time, if any interest is shown in these recipes of mine, I will elaborate more on The Very Spanish Omelet.