Pumpkin soup has always been one of my favorite fall and winter dishes. If you find it hard to believe that a simple pumpkin can become one of the most comforting and delicious dishes of winter, don’t miss this recipe. With a few simple tricks, I’ll explain how to turn this humble ingredient into an explosion of flavors. With simple ingredients that everyone has at home and a few tricks that I’m going to share with you, you’ll take this recipe to another level.
Tired of bland garlic shrimp that lack that seafood flavor? Nothing is more disappointing than those typical ones that sometimes end up rubbery or overcooked. Here are some amazing tricks that will revolutionize this classic recipe, a must-have in the top 5 tapas. You’ll prepare garlic shrimp with an incredible texture and a powerful, spectacular seafood flavor. This sauce is so good you’ll want to eat it by the spoonful.
Here’s a very simple recipe for baked turbot with a delicious pilpil sauce. Turbot is a fish that would never win a beauty contest, and it’s unlikely to win an ugly contest either, because monkfish will always be there to remind it that it’s second best. But when it comes to its culinary merits, things change, as its meat is highly prized, especially if we’re talking about wild turbot.
This is a very gelatinous fish that releases juice as it bakes, which will greatly enrich its bed of potatoes and onions. Once the turbot is baked, we make a Bilbao-style sauce with oil, garlic, chili pepper, and vinegar, and finally we combine a pilpil with the sauce and the gelatinous juices from the turbot itself. This wonderful pilpil will take the recipe to another level and enhance its flavor. I assure you that you will be licking your fingers. Read More
