CURRENT NEWS
NOTE: The recipes will not be translated; they will be shown as submitted by their authors - and that could be in any language.
58 recipes were found
You can modify the list by doing a Recipe search
Press the recipe name to see the full recipe
| Ajiaco |
| Colombian chicken-potato soup |
| It's from Colombia, it's really good - and LEGAL! |
| Baked Washington apple and fireweed honey sorbet with Rainier cherry sauce. |
| Braised Spiced Fresh Pork Belly with Lentils |
| "La Tradition", the classic dishes of French cooking. These are the dishes Daniel grew up with, the family meals his mother and grandmother prepared, the food of the original turn of th |
| Braised Veal Short Ribs with Caramelized Parsnips |
| Calamares en vinagreta de perejil |
| Marinated calamari in garlic-parsley vinaigrette. |
| Tasty and refreshing, a great starter, especially in warm weather. Makes about 12 starter servings |
| Calamari salad with tomato water and carrot juice |
| This colorful calamari "cocktail" is served In Martini glasses. M. Rondelli recommends that you eat the calamari followed by the celery garnish and then drink the vegetable juices. |
| Callos estilo Timo |
| Timo's tripe stew |
| If the eagle flew the night before, this version of menudo with the flavor from Spain will put you back among the living. Keeps very well in the freezer for weeks. Makes 24 servings. |
| Caramelized pears with Roquefort, Champagne gastrique and black pepper. |
| This version of a classic pairing of fresh pears and Roquefort is full of surprises and contrasts: the sweetness of the pears plays the tangy gastrique (a mixture of caramelized sugar and vinegar) against the cracked black pepper, |
| Cebollas encurtidas |
| Yucatecan pickled onions |
| The garnish used in Yucatan for practically every fish, poultry or meat dish. |
| Champignon Soße |
| Mushroom Sauce |
| CHIMICHURRI |
| Argentine meat marinade |
| Clafoutis |
| Cod, Cockles and Chorizo Basquaise |
| The flavors of world cuisines: Spain & Basque country. |
| Eggplant Delight |
| Erbsensuppe |
| Split Pea Soup |
| Escabeche oriental |
| Chicken Valladolid (Yucatan) style |
| Looking at the recipe, you would think it will come out dry. Not so! Makes 8 starter servings or 4 main course servings |
| Espinacas a la catalana |
| Catalan style spinach |
| In Cataluña, when they just say "espinacas (spinach)", this is what they mean. Makes 2 servings as a tapa or side, 4 as a garnish. |
| Fallen Butternut Squash Gratin |
| name in english |
| recipe comment |
| Frisée Salad with Poached Eggs and Pancetta |
| Gambas al ajillo |
| Shrimps in Garlic sauce |
| Garlic croutons |
| Used in soups, salads. |
| Garlic-parsley vinaigrette |
| Used at Timo´s for the Marinated Calamari. But it will work with many other main ingredients. Makes about 1 quart |
| Gazpacho Andaluz |
| Renowned chilled tomato soup from Andalucia. Must be made with the best in-season tomatoes you can obtain. |
| Gebratene Forelle in Zitronen-Buttersoße |
| Sautéed Trout in Lemon-Butter Sauce |
| Grilled Alaskan Salmon with Citrus, and Moroccan Olive Oil |
| Jerusalem Artichoke Soup with Sage-Garlic Crôutons |
| LA SAISON - A celebration of the season's bounty |
| Kartoffelsalat |
| Potato Salad |
| Kraüter Quark mit Pelkartoffeln |
| Herbed Fresh Cheese with New Potatoes |
| Lamb pot-au-feu |
| Lamb boiled meal |
| For a traditional presentation, the chef "turns " his vegetables, but we've simply cut them into uniform pieces. |
| Macedonia di frutta calda con gelato alla menta |
| Warm fruit soup scented with mint |
| Mejillones Marinera |
| Mussels, fisherman's style |
| Old Fashioned Crema Catalana Perfumed with Fennel Seed. |
| A variation of a Catalán classic. Related to Creme Brulée, this crema has an interesting savory flavoring of fennel seed. |
| Oven Roasted Vegetable Casserole |
| LE POTAGER - The vegetable garden. |
| Oyster Brie Pie with a Champagne Dill Sauce |
| Paella a la Valenciana |
| The best known Spanish dish. There is an essay about paella in the commentary section of this site. |
| Pan-fried goat cheese with walnuts, asparagus salad and goat cheese sauce |
| Pasta Kelsey |
| Patatas Alioli |
| A potato salad in the authentic Spanish style. |
| Pescado Tikin Xic |
| Achiote-rubbed grilled fish |
| We serve it with black beans and Yucatecan pickled onions. |
| Pollo al Jerez |
| Chicken sautéed in sherry |
| This item is not always on the menu. When we serve it, we usually garnish it with browned vermicelli lightly seasoned with garlic and salt. Makes 8 servings. |
| Recado blanco |
| White recado |
| Paste used to rub on and macerate chicken or fish. Makes enough to macerate 8 chickens. |
| Recado for meats, spicy |
| Paste used to rub on and macerate pork and other meats. Makes about 1 cup. At Timo's kitchen the batch size made is 4 times this. |
| Roast Chicken with Roast Pepper and Mussel Risotto |
| Romesco sauce |
| Tomato, garlic and Spanish paprika sauce with texture added by ground toasted almonds. |
| This sauce can be a dip for practically anything. It is especially good with anything grilled. |
| Rote Grütze mit Schlagsahne |
| Berry Compote with Whipped Cream |
| Rotwein Hendel mit Reibenküchen und Weinsoße |
| Roasted Chicken in Wine Sauce |
| Sauce créoja |
| Salsa fresca, French version |
| Roger Vergé's interpretation of salsa criolla (salsa cruda). Makes a little over 3 pounds (about 1.5 quarts) |
| Sautéed Trout Franciscan with Crabmeat in a Saffron Champagne Sauce |
| Semmelknodel mit Champignonsoße |
| Bread Dumplings |
| Shrimp or Crawfish Enchiladas with a Con Queso |
| Sopa de ajo |
| Garlic soup, Spanish style |
| Serious flavor from just a few innocuous sounding ingredients. |
| Spicy pork tenderloin |
| Whole pork tenderloin(s) macerated with spices. |
| Sliced thinly and served at room temperature. Makes a great sandwich. |
| Steamed Striped Bass with Wilted Spinach, Sweet Pepper and Lime |
| Stuffat tal-Fenek |
| MALTESE RABBIT STEW |
| Timo’s Potato Decadence |
| Of course, in Spain they never heard of this name; don't laugh: it has been written about in a book and some reviews. In Catalonia they use LARD, not butter. |
| Toasted ingredients |
| How to treat ingredients when a recipe calls for them to be "toasted". |
| These are used extensively in Yucatecan cuisine - toasting brings out and intensifies flavors. Use these and add a special touch to your cooking. |
| Tortilla de patatas a.k.a. Tortilla Espanola |
| If you can make this one, you will be known as the Frittata King. |
| Wiener Schnitzel vom Schwein |
| Breaded and Sautéed Pork Loin |
You can modify the list by doing a
Recipe search