Food History on the Camino

[Kathleen de Montreal]

Having returned from the Camino Frances almost two months ago (I've already gone through an alarming supply of smoked paprika since returning from Spain), I wrote two posts for a blog I contribute to on historical cooking. Perhaps these posts (including recipes for sopa de ajo and tarta de Santiago) would be of interest to some of you!

Merry almost-Christmas !
http://www.historicalcookingproject.com/2014/12/pilgrims-menus-on-camino-de-santiago.html

http://www.historicalcookingproject.com/2014/12/pilgrims-menus-on-camino-de-santiago_23.html

 

[Anemone del Camino]

Bonjour Kathleen,

What an interesting blog. Thank you for sharing. Two days ago I prepared a huge pot of sopa de ajo: perfect comfort food. Thank you for sharing your recipe and the one for the Tarta de Santiago.

A few other dishes that you may want to explore: Cocido Maragato ( http://www.castrillodelospolvazares.net/por-que-comer-el-cocido-maragato-al-reves) and Fabada. And let's not forget the Carbayones - they only date back to 1924, but 90 years old sounds respectable to me, and they are sooo good!

Now I really want to eat a few polvorones ;0)

 

[pablo.m]

Having returned from the Camino Frances almost two months ago (I've already gone through an alarming supply of smoked paprika since returning from Spain), I wrote two posts for a blog I contribute to on historical cooking. Perhaps these posts (including recipes for sopa de ajo and tarta de Santiago) would be of interest to some of you!

Merry almost-Christmas !
http://www.historicalcookingproject.com/2014/12/pilgrims-menus-on-camino-de-santiago.html

http://www.historicalcookingproject.com/2014/12/pilgrims-menus-on-camino-de-santiago_23.html

 

[pablo.m]

Kathleen, just commented on your blog: nice work!
I just wanted to add that I've posted my own recipe for sopa de ajo elsewhere on this site - god knows where - if only i could find it lol - but it's worth playing with that recipe a bit. was perhaps the highlight for me, amongst a lot of great dishes i enjoyed, perhaps for its unassuming aspect & sheer basic simplicity. in short, don't be afraid to colour your garlic & croutons a little, make sure the water you add is hot, & if you could dance in unconventional risqué just a mo, break out of the medieval restraints & wield your stick blender some. then, having plopped an egg or two in there, burst the yolks & stir, i like to use chop sticks (like every pilgrim)...my goodness what treasure awaits!
a question, how accessible was the codex? i've not located a readable version it yet...(tbh havent really looked)