Bakery in Madrid, Spain

Walking down the street in Madrid, we passed by a bakery with the most colorful, artful window. 

Window of bakery in Madrid had a magnetic force!

For most of our trip in Spain were were able to resist the bakeries and the marzipan for which Toledo is well-known, but we do confess to a couple of trials of gelato! 

Sun-dried Tomato, Caper & Olive Tapenade

Sun-dried tomatoes add an excellent tartness to this olive tapenade. I served this recently with Portuguese Kidney Bean Soup, but, frankly, did not result in the best flavor combination!  Standing on its own, it is wonderful. 

Portuguese kidney bean soup and whole wheat bread with sun-dried tomato, caper & olive tapenade

Sun-dried Tomato, Caper & Olive Tapenade

Ingredients

1 clove garlic   

1 cup sun-dried tomatoes, dehydrated
3/4 cup pitted Kalamata or other good olives
1/2 cup capers, rinsed of brine & drained
2 tablespoons olive oil   

Lemon juice, salt & pepper to taste

Directions

1. Steep sun-dried tomatoes in hot water until soft. Drain off water.

2. Process garlic clove in food processor.

3. Place sun-dried tomatoes, Kalamata olives, capers and olive oil in food processor.  Pulse 4-5 times, or until the texture is spreadable.  

4. Season to taste.

5. Spread tapenade on crostinis or wonderful fresh bread.

Curried Brussels Sprouts and Sweet Potatoes

The other day after I prepared Brussels Sprouts, a few remained. Since I also had sweet potatoes in the cupboard, I searched the internet for a possible recipe. I not only found this dish, but a new resource for recipes: http://www.bbc.co.uk/food/. BBC, renowned for quality news coverage, is now a site I'll have to explore for cooking inspiration. 

"Curried Brussels Sprouts and Sweet Potatoes" offers a wonderful, rich tasting, combination of flavors and textures. I was surprised that the results were so savory. Don't take my word, try it! Enjoy!

Curried Brussels Sprouts And Sweet Potatoes

Ingredients:

1 medium sweet potato, cubed
8 or 9 Brussels sprouts, sliced

1 tablespoon curry powder
2 tablespoons canola oil
1 medium onion, sliced
1 cup vegetarian broth
½ teaspoon ground ginger
1 clove garlic, minced

Salt and pepper to taste

Instructions:

1. Steam sweet potatoes, or cook in microwave.
2. Prepare the Brussels sprouts, onions, and spices.
3. Heat the canola oil in a large sauté pan over medium-high heat. When the oil is hot, add the onions and sauté until just tender.
4. Add Brussels sprouts. Sauté until brown, 2-4 minutes.
5. Add the curry powder and stir. Cook, stirring often, 1 minute.
6. Add the broth and bring the mixture to a boil.
7. Reduce the heat and simmer until the Brussels sprouts are almost tender, 10-15 minutes.
8.  Add the ginger and garlic, and stir. Cook 2 more minutes.
9. Season with salt and pepper to taste.
10. Original recipe included lime juice and cilantro, so you can experiment, if you wish.
11. Serves 2-4