A Jeanne in the Kitchen

Without ever knowing the reasons or traditions behind the tapeo, this is how I have always enjoyed my foods.  I have always said good food is always made better when shared with good friends and good wine.   I love the socialization that enhances the culinary experiences, and this is what the art of the tapeo is all about; good food, good wine, and good company.  Tapas in Spain/Tapas at Home – Part 1

When we were in Sevilla, we had yet another delicious tapas meal that included a dish made with ahi tuna and a roasted pepper and onion salad, served with bread.  This was a pintxos variety of tapas.  My version is very, very similar to the one we had in Sevilla.  It got rave reviews both here and there, and is now one of my new favorites.

This was the Ahi tuni and roasted pepper and onion salad we enjoyed in Sevilla.

And this is my version of the same salad.  This is a very simple and easy meal to make, but it is so colorful and tasty.

Ahi Tuna, Roasted Pepper and Onion Salad

8 oz ahi tuna cut into squares and seared

1 each red, yellow and orange pepper, roasted, peeled and cut into strips

1 yellow onion, peeled, sliced very thin and caramelized

2-3 TBSP olive oil for cooking

dash of sugar

dash of balsamic vinegar

1 heaping TBSP garlic

1 TBSP capers

salt & pepper to taste

balsamic glaze

 

Roast the peppers on an open flame or in the oven, though I usually do mine on an open flame. Roasting Peppers

Caramelize the onion slices and the garlic together in a hot skillet with the olive oil, a dash of sugar and a dash of balsamic vinegar.  You want the onions to be soft and translucent, but not to brown.  They are ready just as they start to turn color.

Once the onions and the peppers have cooled, toss them together along with the capers and the salt and pepper. If you can find the large Spanish capers, even better, but I could not find those, so I used the smaller ones.

Cut the tuna into squares and saute in the same pan and same juices as the onions.  Cook just until the tuna is browned on all sides, but still a bit pink on the inside.

When everything is cooked, plate it all up, top with a balsamic glaze and serve with warm bread and wine of your choice.   Enjoy with good friends and/ or family.

 

Balsamic Glaze

I got this very simple and delicious recipe from fellow food blogger, T and Conversations! Chai with Preethi!  You can find it at chaiwithpreethi.com.   It only has 3 ingredients and it is just perfect.  It can be served on just about anything.  Be creative and use your imagination.

1 cup balsamic vinegar

1 TBSP honey or maple syrup (this time I used honey)

1 tsp brown sugar

 

Bring the balsamic vinegar to a full, rapid boil, then reduce the heat to a simmer, and continue to cook for at least 15-20 minutes, or until the liquid reduces by about 1/2.  Then add the honey or maple syrup and the brown sugar and continue to cook for another 10 or so minutes.  Let it cool completely.  It will thicken as it cools.  Poor into a container that will allow you to drizzle it over your food and refrigerate until ready to use, then drizzle on your favorite dishes to add some extra texture and pizzazz.

You can eat this salad as is, but I thought it really came to life when served over warmed bread.  it would be really good as a crostini too.

 

 

 

 

 

 

Our first real introduction to Spanish tapas was in Madrid.  There were so many good tapas and good foods, but the one that left the biggest impression on me at the time was the one with the artichokes and Serrano ham, from The Taste Gallery.  Madrid – Part 3- Los Comidas de Madrid.  All the tapas we ate there were fabulous, and some I had already made and enjoyed here at home, long before even going to Spain.  This one was new for me though and I thoroughly enjoyed it.

Since I did not have the exact recipe (not that I would really follow it anyway), and I could not find all the ingredients, I made my own version.  Larry and I were the only ones that could vouch for the Spanish version, and how good it was, but we all agreed that my version was very tasty as well.

I could not find the large artichokes that they used in Madrid, so I used canned artichoke hearts instead.  These are my artichokes and Serrano ham tapas before I baked them in the oven.  Since I was recreating a Spanish dish, I wanted all the ingredients to be from Spain as much as possible.  I used Mitica Mahon cheese, which is a soft Spanish cheese and Serrano ham, also from Spain. Serrano ham is a type of ham that comes from the Serrano white pigs that are bred, raised and processed entirely in Spain.  Only this type of white pigs are used if they want to be called Serrano hams.  These pigs have innate genetic traits that give them a distinct texture and therefore a distinct taste that identifies them as Serrano.  Once they are processed, they are then cured for about 2 years to add an even more unique quality to them, which allows for an outstanding taste and texture.  Next time I make these, and believe me, there will definitely be a next time,  I will be a lot more generous with the ham.  I used it sparingly this time, and I decided we needed more.

 

Jeanne’s Artichoke and Serrano Ham Tapas

2 cans artichoke hearts, drained and rinsed

1 quarter red onion, diced fine

1 heaping TBSP garlic

2 TBSP butter

1 cup seasoned bread crumbs

1 package Serrano ham

5-6 oz Spanish soft cheese, cubed

salt & pepper to taste

2 tomatoes, diced fine – any kind of tomatoes are fine – I used a variety of small tomatoes

olive oil

 

Mix the breadcrumbs, onions, garlic and salt & pepper together and saute in butter for about 5 minutes or until the onions are cooked, and are soft and translucent.

Preheat oven to 350* F or 180* C.

Spray a baking dish with cooking spray, then evenly distribute the cooked breadcrumb mixture on the bottom of the baking dish.  Slice the bottoms off the artichoke hearts to make them even so they can stand upright on the bottom. Place the artichoke hearts in the baking dish.

Cut the cheese into small cubes and place a small cube on the top of each artichoke heart. Spread the tomato pieces around through the dish.  Add some of the Serrano ham on top of each artichoke.  Drizzle olive oil over the dish, making sure to cover each piece.  Bake for about 15 minutes or until all the cheese is melted.  Do NOT over bake or the delicate ham will burn.

!Desfruitas! Enjoy as part of your tapas menu, with a glass or two of your favorite wine and with friends or family.  If you are going to enjoy tapas, then you have to do it proper fashion and embrace the art of the tapeo.  Tapas in Spain/Tapas at Home – Part 1

I fell in love with all the foods in Spain, just I like I did everything else in Spain. One of my favorite food types was the tapas, or small plates, with a glass or two of delicious wine.  But what are tapas?  Tapas are known as small plates of food served with wine or alcohol in between meals.  Tapas are very rarely served without wine or alcohol of some sorts.  The Spanish have made dining on tapas an art form and they call it tapeo. It is not only a gastronomic adventure, but is also a way to socialize and gather with friends while enjoying these small bites of food and wine.  Originally, tapas were not meant to be a meal in and of themselves, but they have evolved into that today.   There is no specific type of food that falls into the tapas category, but rather they are small amounts of a variety of foods that are almost always accompanied with wine.  Some forms use toothpicks and are called pinchos (pinchar means to prick) and the foods are served with a toothpick.  The toothpicks are left on the plate as you finish them and the server/bartender counts up the number of toothpicks on the plate in order to determine the cost of the tapas plate.  There are also pintxos, which almost always come with bread.  Another category of tapas is called cosas de picar, meaning things to nibble, like olives or almonds.  There are also croquettes or fried foods that are served in cazuelas or small earthenware casseroles.   The possibilities are endless.

There are a few different theories as to how the tapas tradition originated.  Some say it was started in the Andalusia region, where small pieces of ham or cheese were used to cover the wine or sherry to keep the flies and the dust out of the wine.  The word tapas comes from the word tapar, which means to cover.  People ate and drink in small quantities throughout the day rather than consuming larger, heavier meals due to the heat and the need to replenish themselves throughout the day.  Another theory is that during the 13th century, tapas were created when King Alfonso X was ill and could only consume small amounts of food followed by small amounts of wine.  Once he recovered, he then decreed that inns could not serve wine without serving food along with the wine.  Some say the reason behind this decree was to enable the peasants to be able to get some much needed nutrition into their bodies rather than only drink, since they could not afford to purchase both food AND drink.  All of these theories have merit to them, and no one really knows for sure how the tapas tradition really started, but eating and enjoying tapas has become legendary in the Spanish traditions and heritage, and now are known throughout the world.  Everyone, in most countries, has their own  “version” of tapas, but no one can really do it like the Spanish, unless they have learned the Spanish customs and ways that encompass the art of the tapas or the tapeo.

Our friends Priscilla and Jonathon were excited to hear about all our Spanish adventures, and so we decided to “gather and socialize” over our own tapas, that were influenced by those we enjoyed in Spain.  As usual, we both made parts of the meal and combined our efforts and then enjoyed great food and great company to make the perfect summer evening.

Priscilla made the delicious gazpacho from yellow tomatoes and marinated shrimp along with the sauteed fingerling potatoes, as well as a scrumptious date and sticky toffee cake for dessert.  Her gazpacho was MUCH better than what we had as out last meal in Madrid, but then that was at the hotel, and the food was OK but not phenomenal like it was everywhere else.  I made my own version of artichokes with Serrano ham, which would fall into the pinchos category and the ahi tuna and roasted pepper and onion salad topped with a balsamic glaze served with warmed ciabiatta bread, which would be the pinxtos variety of tapas.  And of course, there was wine.  We brought a delicious fruity Spanish red that we brought back from Spain.

I will give you the recipes for my tapas contributions later.  I want you to savor the flavors for now, to entice you for later.  There is definitely more to come, so don’t go away.  Ciao for now!

 

 

 

 

 

 

 

 

 

Spicy foods, shrimp and pasta, and even a dash of curry.  WOW!!! Some of my favorite things all cooked up together.  I love it!  How could I not, after all?  This dish is originally from the Tuscany Valley in Italy.  The Tuscany Valley is a beautiful part of Italy too, and is one of my favorite places in Italy, although, it has been such a long time since I’ve been to Italy.  I might just have to go back again sometime very soon and see if it is still one of my favorites.  🙂  I believe this dish was just custom made with me in mind.

Spicy Shrimp and Asparagus Pasta

(Pasta con i Gamberi e Gli Aspargi)

Cook your favorite pasta per the directions on the package.  I chose angel hair for this particular dish, but it doesn’t really matter what kind of pasta you choose.

4 TBSP olive oil

1 1/2 TBSP garlic

1 lb asparagus, trimmed and cut into pieces about 1 inch in size

1 large shallot, chopped fine

3 TBSP parsley, chopped fine

2-3 TBSP sun-dried tomatoes, chopped rough

1 tsp curry, hot or mild, depending on your taste

1 tsp red pepper flakes, or to taste

1- 1 1/2 lbs large shrimp, peeled and deveined

1/2 cup brandy

1/2 cup lemon juice

1 cup tomato sauce

salt & pepper to taste

top with Parmigiano cheese and parsley, optional

 

Heat the olive oil and add the garlic.  On a medium-high heat, cook for about 2 minutes, then add the shallots, sun-dried tomatoes, asparagus and seasonings.

Cook for about 3 minutes, then add the shrimp and continue cooking until the shrimp are completely cooked and have turned pink.

Once the shrimp are cooked pour in the brandy and continue to cook for about 2 more minutes.  Be careful to prevent flair-ups when pouring in the brandy.

After the liquid has cooked down to about 1/2, remove the shrimp and set them aside.  Then add the tomato sauce and the lemon juice.  Bring to a boil, then reduce the heat to a simmer and continue to cook for another 7-10 minutes.  Add about half the parsley and stir in.

Right before you are ready to serve, add the shrimp back to the sauce.  Serve over your favorite pasta, and top with Parmigiano cheese and the rest of the parsley, if you so desire.

Depending on your appetite, serve it with a small side salad and some garlic bread (I served it with my garlic cheese bread) and a smooth red wine.  Delicioso!  Mangia!

 

 

 

 

 

 

 

I am busy working on actual “work stuff” today, and really don’t have much time to devote to the kitchen at the moment, so I thought I would give you some food for thought from others in the know today.  Fortunately, I usually have time to do both, however, there are those days when time just flies by and I fill my day with to much and not nearly enough time to get everything done.   “These things, they do happen”, “Carlotta, from Phantom of the Opera.

“Dining is the privilege of civilization … The nation which knows how to dine has learnt the leading lesson of progress”.

~ Isabella Beeton, from The Book of Household Management~

“Skillful and refined cookery has always been a feature of the most glorious epochs of history”.  

~ Lucien Tendret~

 

“If we don’t watch out, the pleasure to be gained from the discriminating enjoyment of food will be lost.  It may not be long before the art of fine cooking is viewed as the invention of a handful of snobs … A whole aspect of living well, of civilization itself, is threatened with extinction”.  

~ Benoit Groult, from “La Mer a la Cuisine”, in Loaves & Wishes~

 

“No matter where I take my guests, it seems they like my kitchen best”.

~ Pennsylvania Dutch saying~

 

” You don’t have to cook anything fancy or complicated masterpieces.  Just good food from fresh ingredients”.  

~ Julia Child~

 

 

It’s been a long time since I’ve made doggie treats for my Lucie and Vinnie.  I thought, since I have the time off at the moment, and because we were just gone on vacation that it was time again.  They deserve cookies.  Starting next week, my schedule will once again fill up, although it never really slows down all that much any more.   I had the time and I decided to make them some yummy, healthy treats.  They’re never going to turn down homemade treats either, but then again, they rarely turn down any treats.  Also, someone had asked if I ever made dog treats not all that long ago.  Yes, I do.   I made them some strawberry banana dog biscuits.  As expected, they were a hit.

Fritzie always loves to help out when I make treats for the “kids”.  She likes to inspect everything to make sure it all comes out just perfect.  So far, she has always given me her stamp of approval too, but then, the only ones I need are from Lucie and Vinnie.  So far, they have always given me their paw-stamps of approval too.

Fritzie and I only used a few simple ingredients.  Soft bananas, that are turning brown are actually the best when baking.  They mush really easily and are full of flavor.  Dogs need food high in proteins and low in fats.  Dogs can eat and love berries, and they are good for them, but they need to eat them in moderation.  If they overeat them, the doggies could get some nasty tummy aches.

Strawberry Banana Dog Treats

2 eggs

2/3 cup peanut butter, either crunchy or creamy is just fine

2 1/2 cups flour, or more as needed

1 cup oats

2 bananas, mashed

8 strawberries, diced fine

Once the bananas are completely mashed, add the peanut butter and the eggs and mix everything together.

Mix all the dry ingredients together, then add the strawberries.  Combine all the ingredients together and mix well.  Form the dough into a ball.

On a lightly floured surface roll the dough out to your doggies’ desired thickness, and cut with a cookie cutter.

Preheat the oven to 325* F

Place the cookies on an ungreased cookie sheet and bake for at least 35 minutes, or longer if you and your pooch want them to be crispier.

Make sure the cookies are COMPLETELY cooled before handing them out to your precious pups.  I know from personal experience, Lucie’s tummy cannot handle things when they are to warm or to hot.  Once they are cooled, store them in an airtight container.  They do not last long in my house though.

Once the cookies are cooled, it’s time to try them out and see how the pups like them.  If your dogs are anything like my two, they will gobble them up before they have a chance to actually taste them.  But at least you know you are giving them something healthy, which counts for a lot.

Trust me, they were not nearly as patient waiting for these cookies as this picture would indicate.  We had a lot of attempts to get this shot.  You can see on their faces, they were getting more than a little annoyed with mommy for being so mean and not letting them get the cookies right away.

 

 

We are back from our fabulous trip to Spain, and the kitchen is open for business as usual once again.  We ate a lot of pork and seafood all throughout Spain, and both of us were hungry for a good steak.  I was still in the Spanish frame of mind though, so this was a good transition meal.  One of the first things I prepared since coming home was this delicious steak dinner topped with a creamy tomato mushroom sauce.  I had seen this recipe for the mushrooms on a video and thought, “I can easily do that”, so of course, I did.  The mushrooms can be served over rice or pasta as is for either a side dish or a light vegetarian meal, or like I did with steak, or with chicken or shrimp too.  No matter how you serve it, I think it will be a winner, and you are all going to like it.  I served it over wild rice with warmed ciabbatta bread and an olive oil dip, along with a bold, delicious, smooth red blend.  What a great dinner to make after a fantastic vacation.  I just noticed we had a steak dinner before we left for Spain, and our first dinner after returning home was also a steak dinner.  HMMMMMM!  I think we like steak.

Mushrooms with a Creamy Tomato Sauce

1 lb mushrooms, rinsed and stems trimmed all the way down

3 cups spinach, stems removed

1 shallot, sliced very thin

1 small can of tomato  paste

2-3 Roma tomatoes, diced medium, or about 1 cup of grape tomatoes or tomatoes of your choice, sliced in half

1 heaping TBSP garlic

olive oil

1/2 cup Parmigiano cheese

1 cup heavy whipping cream

salt & pepper to taste

 

In a hot skillet with olive oil, saute the shallots and the garlic for about 2 minutes, or until the shallots are tender.

Add the tomato paste and completely incorporate into the shallots and garlic.

Then add the cream and mix well.

Once everything is mixed together, add the mushrooms, with the rounded parts down and cook for about 7-8 minutes over a medium heat, then turn them over and continue to cook for about anther 7 or so minutes.  Add the Parmigiano cheese  and the salt and pepper and mix together well.  Then add the spinach and the tomatoes.  Cook just long enough for the spinach to start to wilt.

I added a little butter at the end as a finishing touch, which also cut down on some of the acidity from the tomatoes and the tomato paste.  You can eat it just like this, served over either rice or pasta, or you can use it as a sauce to top steak, chicken or shrimp.  I served it over steak.

I thought the creamy mushrooms and tomato sauce was a perfect compliment to the steak.  I hope you like it too.  Our vacation was great, but it feels good to be home too.

Ciao for now!

Well, sadly, our Spanish vacation has come to an end.  We traveled over 1600 miles or about 2600 km.  We saw so many beautiful and wonderful sights, wined and dined on some fabulous foods, met some fun and interesting people, and overall, had a truly fantastic time.  Our last stop before heading home was a night outside of London, just a few short bus stops away from Heathrow airport.

This was our little flat we stayed in for the night.  There were four rooms, all labeled by the seasons, and then a shared kitchen, which of course we did not use at all.  We stayed in the Autumn room.  It was very cute and comfortable, and the owner even stopped by to check on us to make sure we had everything we needed.  We dropped off our bags and headed out.

Our first stop was for dinner at The Three Magpies Pub.  We were famished and what better place to eat in London than a good, old fashioned London pub.  This was just a quick walk away from where we were staying too.  It was nice and refreshing to enjoy some cooler London weather too.  Spain was very, very hot.

This cozy little spot right in front of the fireplace is where we sat to enjoy our delicious dinner of bangers and mash for Larry and a chicken and mushroom pie for me.

While there were still daylight hours, with full bellies, and what little energy we had left, we set out to see what we could see.  On the to-do list was to ride a double decker bus, on the top of course.

The view from the top opened the window to a little bit of life in the outskirts of London.  The bus was free from the airport, and we rode it to the end of the line, but we had to pay to ride back.  We did not have any British pounds, and we were not going to get any since we were only in town for a few short hours, so we walked it back.  It was a much longer walk than what we thought, and by the time we got back to our flat, we were exhausted.  But we got to see some nice flowers and houses on the way back, plus we burned off some extra calories as well.

A traditional London cabbie out for a drive.

Some typical English homes.

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In the morning, we headed out, back to Heathrow, headed for home.  At the start of our trip, we flew from Houston to London.  Coming home, we took a different route, and flew over the southern most tip of Greenland.  I think the people who named Iceland and Greenland got it backwards.  Iceland, from all the pictures I’ve seen, is actually green and Greenland is covered in snow.  HMMMMM!  This is our view from 40,000 feet above the ground.

I am always a bit sad when my vacations come to an end, but at the same time, it’s good to get back home too. I ALWAYS miss my fur babies, my peeps, my swimmers, and the general routine of home sweet home.  After all, “There is no place like home”.

I hope you have all enjoyed my special series on Spain as much as I enjoyed sharing all our Spanish adventures with you.  The hardest part was to narrow things down without overwhelming you.  We have no other vacations on the books for the moment, and once again, “The Kitchen” is open for business as usual.

Ciao for now!

We are now home from our magnificent trip to Spain.  I hope you have all been enjoying my special edition series on our Spanish adventures.  Now that we are home, it is time to open up “The Kitchen” once again, and get back into the routine of things here at home.

I have stated many, many times how I have been very lucky and blessed by making so many wonderful and unique connections through my blog, ” A Jeanne in the Kitchen”.  I am having a blast meeting so many fantastic people, learning about and being introduced to so many new products and hearing all the stories behind the scenes.

Right before our trip to Spain, I was connected to Kristin Morrill, the manager at Adams Natural Meats, located in Evergreen, Colorado, which is less than an hour from where I live.  Kristen asked if I was interested in learning more about the buffalo or bison meat, and would I be interested in meeting with her for a tour of the Colorado ranch.  Of course I was.  I jumped at the opportunity to meet with Kristin and the herd.  We arrived home from Spain last Tuesday, and Saturday, I was out with the buffalo.  Kristin is an absolute delight.  I felt like she and I had known each other for years.

The Evergreen, Colorado ranch.

The Arizona ranch, in Buckeye, Arizona.

Kristin and I with Hank.

Adams Natural Meats was started in 1992, when the founder, Bryan Adams (no, not the singer), and his wife Mary inherited 3 bison calves in exchange for services.  At the time Bryan was working in the drilling and blasting business, here in Colorado.  After a short while, the Adams’ moved to Arizona and started the Arizona Buffalo Company, which has evolved into Adams Natural Meats.  The motto of their company is “Striving for excellence … Growing with pride”.  This motto is exemplified every day, with all Bryan and Mary do.  They are dedicated to humanely and naturally raising their bison to produce the best tasting and healthiest meats possible.  Though bison/buffalo meat is their specialty, they also have elk and beef products as well.

Bryan, Mary and the rest of their “family” use everything from the Bison and the elk.  Nothing is left unused or goes to waste.

Is there a difference between buffalo and bison?  Yes, there actually is.  The difference between a buffalo and a bison, is that the American Bison is native to North and South America and Europe, while the other two buffalo species reside in Africa and Asia, although the two terms are often used interchangeably.  Buffalo are also generally slightly larger than bison too.

Why buffalo meat over beef, you might ask.  Bison has a sweeter taste than beef, and can be prepared in many of the same ways.  Bison falls under the specialty or gourmet category of meats.  It is much leaner than beef, and is loaded with nutrition.  Bison has far less calories and less cholesterol than beef, and is very dense, so you are more satiated while eating less.  Bison is also a highly concentrated source of iron and other minerals that are essential for a healthy diet.

Meet the Colorado herd.  The others are in Arizona.  Each bison can produce about 600 lbs of meat on average.

We purchased some small pieces of meat as well as a bison roast.  For dinner, I used a couple of the smaller pieces to make some bison pitas.  They came out very good.  The sunflowers are from my backyard.

I made a quick and easy yogurt and vegetable sauce that I served over the cooked bison on top of warmed pitas.  I also made some couscous and French fries and served everything with a delicious red blend wine to complete the meal.

Yogurt and Vegetable Sauce

1 cup plain yogurt

1 tomato, diced fine

1/3 cucumber, peeled and diced fine

1/4 red onion, diced fine

1 TBSP garlic

2-3 TBSP lemon juice

black pepper to taste

red pepper flakes to taste

1 tsp each oregano and basil, dried or fresh is fine

a dash of sweet or smoky paprika

 

Mix everything together well, and serve either over your meat or on the side.

I just sauteed the meat with a little salt and pepper in olive oil.  It only takes a couple of minutes to cook.

If you are interested in learning more about or ordering your bison from Adams Natural Meats, you can find them on line at either http://www.adamsnaturalmeats.com or adamsnaturalmeats@aol.com.  Or feel free to visit them in Evergreen when you are in town.  They are located at 33850 Hwy 40, Evergreen, CO 85326.  You can call them at  (303) 674-3123 too.  Kristin will be more than happy to help you out with whatever you need.

 

 

 

 

 

 

 

After leaving Sevilla, we headed east to Toledo.  The drive was a very beautiful, scenic drive, that was beautifully decorated with 100’s of 1000’s of acres of olive trees, produce and vineyards, as was so much of rural Spain.

Along the way to Toledo, we made a quick little stop at the olive museum or museo de oliva, since after all, we were in olive country.  It wasn’t really what we were expecting.  It was more of a store than a museum, however, I did really like this big vat used for storing olive oil.  I go through a lot of olive oil at my house, and I think I could really use one of these big vats.

Toledo, like most of Spain, is yet another very old city with a rich and illustrious history.  It dates back to the 1st century BCE, and was an important city to the Ancient Romans.  The city of Toledo has over 2,000 years of history behind it and is still going strong today. The old, historic part of Toledo sits atop the hills, behind the walls that were built in the days of the Ancient Romans, overlooking the Tagus River.  The modern part of Toledo extends far below the hills and the walls.  It is 42 miles or 67 km southwest of Madrid.  Particularly for tourists, Toledo is the old part of town, and this is the part to see.  The new, modern part of town is more for the residents and the industry.

The sweetheart locks on the gates, overlooking the city below.

In 1085, Toledo was one of the most important cities of Spain, and was the political and social center of the Castile region.  It remained an important city, as well as the capital of Spain, until 1560, when King Phillip II made Madrid the capital, and Toledo’s importance as a city declined.

The name Toledo means a mixture of Spanish and Jewish.  The city was the scene of fusion between the Christian, the Jewish and the Arab worlds and thus became known as the city of three cultures.  Today, Toledo is considered to be the city that is most representative of the Spanish culture.  In 1986, Unesco made Toledo a world heritage site. The words to this are written in both ancient Hebrew and Spanish.

Toledo has been recognized as a place for traditional crafts, arts and steel making since the 1st century BCE.  It is known for the craftmanship of its beautiful swords.  Toledo is still known for its quality steel and steelwork even today.

This gentleman, Michaelangelo Lancha-Sanchez and his brother Juan, are painters of the old, traditional styles.  They hand painted all these exquisite ceramics.  Some were the  “flat painting style” and others were the old, ancient techniques of painting in the “raised style”.  Senor Lancha-Sanchez said his name is an ancient name that has a very long history.

I have always loved collecting plates and displaying them on my dining room wall.  I have an eclectic collection from many places around the world.  Some are old, while others are new.  My dad used to bring them back from his travels, and the tradition just stuck with me.  My newest collection comes from Senor Lancha-Sanchez and Toledo.

Another thing Toledo is known for is marzipan.  Marzipan is a treat made of almond paste that is enjoyed all throughout Europe, particularly around Christmas and the holidays.  The first recorded recipe of marzipan from Toledo dates back to 1512.  The people of Toledo enjoy desserts and cakes with marzipan all year round though, and not just during the Holidays.  Often times, it is formed into small animal shapes.

The main economic focus of Toledo used to be agriculture.  Since the 1990’s though, that focus has shifted from agriculture to industry, particularly that of steel making, machinery, furniture making and the manufacutring of chemicals and electronics.

Toledo is a beautiful patchwork of very tiny, narrow streets and old structures and homes that wind all around and through the hills behind the walls.  It is very much a walking town.  Most of the roads are not wide enough for cars.  Even the smallest of cars would find it very difficult to maneuver through the streets.  I just love all the attention to detail that is lovingly associated with every old home, building and structure all throughout Spain.  This is the tilework that was the front of someone’s home.

And of course, just like everywhere in Spain, religion plays a very important role in the lives of Toledo’s citizens.  I cannot tell you how many Catholic Cathedrals we came across in this tiny area, but Senor Lancha-Sanchez said their were also 3 mosques and 2 or 3 synagogues located within the walls of the old city as well.

From Toledo, we headed back to Madrid, for one final evening before heading home.  Out of all the meals we enjoyed all throughout Spain, this was most definitely our least favorite.  Larry ordered a grilled pork dish that was delicious.  Either I ordered wrong or the waiter did not understand me, but what I thought I ordered and I what I got were definitely NOT the same thing.  Oh well, a minor complaint after a beautiful and wonderful tour all throughout the Southern region of Spain.   Next stop London, then homeward bound.

Ciao for now!