The best part of a Foodie Adventure is preparing and eating the food.  Surprised?

Foodie Adventure/SpainAt the end of each day’s touring, we enter the kitchen to find a colorful array of fresh fruits and vegetables with which to prepare the evening meal.

Foodie Adventure/SpainThe meat or fish is equally as fresh, prepared to order earlier in the day.

Foodie Adventure/Spain

Under Chef Michael’s watchful eye, we get right to work slicing and dicing, blending and sautéing.

Foodie Adventure/SpainThe evening meal is a multi course affair of delectable dishes.  I especially like the salads with lots of flavorful ingredients and topped, if you desire, with fresh anchovies.  I can’t get enough of those!

empanadasIt’s hard to say what menu item is a favorite, but with today being Cinco de Mayo, it seems a good time to share these delicious empanadas.

Spinach and Chorizo Empanadas

1 pkg. puff pastry

2 T. raisins

2 T. extra virgin olive oil

1/2 small red onion, finely chopped

1/2 lb. spinach, washed and finely chopped

1/2 lb. chorizo, coarsely chopped

salt and pepper to taste

4 anchovies

2 cloves garlic

3 T. pine nuts, crushed

1 egg beaten with 1 t. water

Soak the raisins in warm water for 10 minutes.  Drain and chop.

Heat the oil in a large skillet and sauté the onions for 2 minutes over high heat.  Add the chorizo and cook through.  Reduce heat to medium and add the spinach.  Toss to coat lightly with oil and cover for 2 minutes.  Remove cover and stir the spinach.  Turn heat to high, add the anchovies and garlic, cook until liquid has evaporated. Season with salt and pepper.  Stir in the raisins and pine nuts.

empanadasCut dough into 3 inch circles.  Brush the edges with egg wash and place about 2 t. filling in each circle.  Fold over and seal.  

empanadasBrush with egg wash, place on slightly greased baking sheet and bake at 350 for about 15 minutes or until golden brown.  Serve immediately.

Though these were an appetizer, I would have been very satisfied to have them and a salad for a complete meal.  The empanadas are that good!

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16 thoughts on “Foodie Adventure 3: The Food

  1. Looks like you’re having fun! Love the addition of the raisins-Happy Cinco de Mayo:@)

  2. I have researched these culinary adventures of yours (thanks to you) and they sound divine! Are the spouses entertained during the trip? Last week I went through a culinary boot camp for traditional French food and so enjoyed it. What a delight you provide us with, my dear. Thank you!

    1. Everyone enjoys the adventure whether or not they get involved in the cooking. The day trips are interesting, the company is wonderful and Mary Jo and Michael are superb hosts.

  3. How fun and the Empanadas really look wonderful. Just wondering what the raisins add to the mix…not too crazy about them but I know some things can add a subtle flavor and you can’t even identify it.

    XO,
    Jane

  4. Anchovies??!??!??!! I’ve never been able to go there! I can’t do anchovies, caviar, sushi, tuna tartare…none of that! I don’t have a very refined palate at all. I’m a Midwestern gal with a mouth full of bland Midwestern taste buds that scream for beef, beef, and more beef! 🙂 Oh, how I envy the foodie who eats with his/her eyes, nose & heart as well as the mouth!

    The empanadas are totally up my alley! They look picture perfect! The spinach in them would make me declare them totally healthy! 🙂

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