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| Tapas - Image Public Domain Wiki Commons |
Dinner parties can be stuffy. Tapas, on the other hand, remove the formality of a dinner party and are designed to encourage conversation. A Tapas party has the same purpose as a cocktail party. It encourages conversation by making people the center of attention, not the food or drink.You could say a Tapas is an anti-dinner party. For example, tapas is not a starter. If you start eating tapas, you finish eating tapas, and you don't stop until you're full. Tapas is not a collection of small dishes brought out on a platter and eaten as a main course. Tapas is not a meal. It's purpose is to make sure you're not hungry so you can keep on chitchatting.
Tapas plates are smaller versions (normally a quarter the size) of main courses and side dishes served in standard meals. Tapas
is not a particular type of food. Anything can be tapas. Typical tapas include little dishes of olives (aceitunas
), bite-size pieces of omelette (tortilla), ham (jamon
), seafood
such as small fish (boquerones), shrimp or clams (gambas, almejas), squid or octopus (calamares, pulpo) , mushrooms
(champinone/setas). The list is virtually endless, just as your topics of conversation should be.
TAPAS BY PENELOPE CASAS
With Spanish cooking at the forefront of today's cuisine, this "exceptional book by the leading American authority on the foods of Spain" (as Craig Claiborne dubbed it in 1985) is a must if you want tapas to be part of your lifestyle. Learn more about Tapas by Penelope Casas or order this book here!
or see more tapas books here!
(champinone/setas). The list is virtually endless, just as your topics of conversation should be.
TAPAS BY PENELOPE CASAS
Discover recipes of appetizer dishes that have long been a
tradition in Spanish cuisine--melanges of seafood in aromatic sauces;
little ragouts of meat, sausages, beans; colorful salads and marinades;
the omelets called "tortillas" that enclose a variety of tasty tidbits;
"banderillas," zesty combinations on skewers; and "empanadas," savory
delights encased in pastry. The new recipes Casas includes reflect the
influence of the innovative cooking in Spain today--dishes seasoned with
soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo
pastry; accents of goat cheese and arugula; foie gras in elegant
presentations.
With Spanish cooking at the forefront of today's cuisine, this "exceptional book by the leading American authority on the foods of Spain" (as Craig Claiborne dubbed it in 1985) is a must if you want tapas to be part of your lifestyle. Learn more about Tapas by Penelope Casas or order this book here!
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