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Welcome to 100 Miles, an exploration of sustaining life by going no further away than 100 miles to gather the things we need to live. This web log is my journal of food-based experiences, memories, thoughts, and recipes. I hope you enjoy reading it. To subscribe, so as not to miss each new edition, please enter your email address.

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      *The Local Report – McCall’s Meat & Fish Co.

      1.9 miles, about 5 minutes, from my home in Atwater Village.
      There’s a new butcher in town and boy am I happy. It seems that the neighborhood butcher has gone by the wayside and that more and more people are relying on supermarket butchers. While the guys at my local Whole Foods are very [...]

      Review: ‘The Barcelona Cookbook’

      The Barcelona Cookbook: A Celebration of Food, Wine and Life. Sasa Mahr-Batuz, Andy Pforzheimer. Andrews McMeel Publishing, $29.99 (224p) ISBN 978-0740773945
      A cookbook about Barcelona? With recipes of all those great things I ate when I was there this spring? When I first heard about ‘The Barcelona Cookbook’ that’s exactly what [...]

      Recipe: Padrón Peppers, or Pimientos del Padrón

      Padrón Peppers, or Pimientos del Padrón
      Serves
      4 – 6
      Preparation Time
      45 minutes
      Ingredients
      1 lb. Padrón peppers (80-100 peppers)
      3-4 cups olive oil
      Salt, large grain rock, Kosher, sel de mer, etc.
      Method
      Clean the peppers by rinsing them lightly. Dry them completely so they won’t splatter when they hit the hot oil. Leave the stems attached.
      Place the olive oil in a large [...]

      Padrón Peppers, or Pimientos del Padrón

      Are they Italian or Spanish? I was *confused and still am. I first had something like pimientos del Padrón in Ravello, Italy while on a three week trip to France and Italy with my friend, Chef Jeremiah Tower. We spent the day driving along the Amalfi Coast stopping in at all the [...]

      Recipe: Tortilla Española

      Tortilla Española
      From Saveur Magazine
      Serves
      4 – 8
      Preparation Time
      1 hour
      Ingredients
      3/4 cup Spanish olive oil
      6 medium russet potatoes, peeled, quartered, and thinly sliced
      6 eggs
      Method
      Heat oil over medium-high heat in a 10″ sauté pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.
      Beat eggs in a [...]