Empanadas. If you stuff food into a pastry, I'm so totally there.

The word "empanada" is derived from the Spanish verb empanar meaning "to wrap with bread". So, I guess this is as good a post as any to wrap up my Vegetarian Vuelta a España. I hope ya'll enjoyed it!

Empanadas in Spain can either be made as small finger foods or similar to a pie that's cut into slices.

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Hi folks - know I was gone for a bit, but the Vegetarian Vuelta was not forgotten! Had a wonderful, extended, weekend with wonderful PdC folks. Did some climbing and wore myself out but, never fear, we had lots of fireside banter and beer.

Venga venga venga!

Tortillas de Patatas are a ubiquitous dish at tapas bars in Spain so it’s only natural I feature them on the Vegetarian Vuelta a España. Traditionally, this recipe is made with a bunch of eggs and potatoes. This version skips the eggs and instead uses a mixture of soymilk and chickpea flour to create the “glue” to hold the potatoes together.

Different regions in Spain make tortillas de patatas with various consistencies and thicknesses, different ingredients and it’s served with different accompaniments including bread, pickles and even mayonnaise. You could actually create a trip through Spain solely to try the varieties of tortillas de patatas – you’re guaranteed never to go hungry.

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We're entering into the long Labor Day weekend here in the States, so I'll be disappearing a little bit for a few days. I've somehow gotten myself talked into heading down to the woods in North Carolina for some rustic camping and cycling. It seems innocent enough, but the many of the folks I'm going with are Podium Cafe hoodlums. So, wish me well on this adventure...I hope to come out alive on the other side.

In the meantime, I leave you with a classic Spanish recipe - Paella. The origins of this dish brings up images of Spanish workers in the fields, cooking over open fires and serving straight from a communal round flat pan called La Paella. Fortunately for us, the main ingredients have evolved from the 18th century staple in paella - the marsh rat.

There are literally thousands of ways to make paella. I used a lot of the vegetables that I received in my weekly vegetable delivery (including a lot of the green onions!) Feel free to throw in whatever vegetables you may have on hand beyond what I have listed below - carrots, asparagus, peppers, capers, whatever. The key is throwing it in at the right times so you don't end up with a squishy vegetable mess. The more delicate the vegetable, the later you throw it in. Be sure to let the cover sit on the pan to let everything steam and cook, but check to make sure the liquid isn't burning off too quickly or the rice won't be able to cook very well.

Paella is actually very easy to make and it becomes a really hearty dish with not a lot of added extra fat.  It's a great dish to serve to a crowd and doesn't require a lot of babysitting while it cooks. (And, if you ask nicely, perhaps someone will get up and check on the paella when it's cooking so you don't have to...)

(This recipe originally appeared on Veggin' in July 2009 during my Vegetarian Tour de France, but it's so good, it bears repeating. Enjoy!)

Recipe and details on Veggin'...

This recipe clearly is a clear reflection of the period of Islamic rule in Spain during the 6th century and how it influenced the cuisine in the area. 

Albóndigas, or Spanish meatballs, are often flavored with a variety of aromatic spices and flavors and most often include garlic, mint, onions, oregano, cayenne, paprika, cumin and mint.

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This post is sort of a conglomeration of various cycling things, recipes, and stories. You see, at the same time as therunning of the Vuelta a España is the first running of the US Pro Cycling Challenge over in Colorado.

Tommy Danielson is a US Pro Cycling Challenge race favorite (no, really this time!), but he was quite under the weather due to some food poisoning the night before the individual time trial. During the coverage on Versus today, Tommy D described how he threw up all night long and had to crawl down the hallway in his underwear to the team doctor around 3 a.m.. He did not feel better until 5 a.m., but still managed to make it on the bike and only lost a few seconds to the leaders. Not a bad performance.

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Thursday's Vuelta a España stage brings us to a finish line in Córdoba. Córdoba is a beautiful town featuring lots of gorgeous architecture and a very fascinating history. It is also the birthplace of the soup known as Salmorejo (or "rabbit sauce"). But, I get ahead of myself, let me tell you a little Megabeth and In-House Taste Tester story...

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Continuing on through the Vegetarian Vuelta a España we get to one of my favorite subjects - Cheese! Manchego is a grassy, crumbly sheep cheese produced in the La Mancha region of Spain. Spaniards don't mess around with the production of this cheese outlining particular qualities for a cheese to be designated as manchego.

These qualities include the cheese being produced in a particular region, it can only be made from a specific breed of sheep raised on registered farms in this specific region, the cheese must be aged for at least 60 days and it must be produced in a cylindrical mold to very particular height and diameter specifications.

Well, with all this work to identify and produce manchego cheese, we must appreciate its grassy and tart flavor with a great recipe - and this is it.

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According to the International Olive Council, Spain completely smokes the competition when it comes to olive oil production. In 2009, Spain exported 1,150,000 tons of olive oil obviously winning this race in a stunning breakaway. Put that in context and that’s 40% of all olive oil produced in the world. Italy, tries to close the gap, but fails, and comes in at second place at 560,000 tons.

Olive oil is produced nearly everywhere in Spain. Although, 80% of the olive oil is produced in the southern third of the country in the region of Andalucia. On Monday, the Vuelta stage will take us firmly into that region, so we need to be prepared.

This recipe does nicely featuring a really flavorful infused oil. The longer the oil sits, the better it becomes. And, with the leftovers you can dip crusty bread in it or drizzle it over tomatoes or grill even more vegetables with it.

Zucchini cooked on a searing hot cast-iron skillet gets nice and charred. Plan on making more than you think you'll need. We ate through this batch so quickly because it was just that good. (By the way, I'm not ashamed to admit it. I set the smoke alarm off making these. I left a nice smoky ambiance in the house for a little bit, as well...)

Recipe and details on Veggin'...

It all began couple years ago on Veggin' with a vegetarian Tour of France, then a vegetarian Giro d'Italia, next a brief dip into a vegetarian Tour of California, now let's tour España.

Over the next couple weeks, I'll be bringing some vegetarian twists on Spanish recipes that will coincide with the 66th running of the Vuelta a España. I will also be posting simultaneously here on Podium Cafe.

We'll talk a little bit more about the race in the days to come, but now it's time for eating.

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Dearest DC PdC folks,

It's finally here. It's what we've been waiting for! Two days of cycling racing, rides and fesitivies. Who's attending, who's watching and who's riding? Air Force Cycling Classic...bring it on!

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Did you you that there is a type of pasta that was originally made, before pasta maker machines, by wrapping the pasta around a bicycle spoke? Yup, fusilli avellinesi is that pasta. Think about the condition of your bicycle spokes and let’s all hope that they used brand new ones in the pasta making.

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As we wind down the Tour of California, I had to end on a high note (much like the Mt. Baldy climb) and feature what I think is a phenomenal recipe.

But, first, a little background on the main ingredient - the artichoke.

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Let's talk Brussels sprouts! Ok, before you go running (or rather cycling to) the hills, I understand, some folks out there can't imagine putting one of these in their mouths. In fact, I was one of the many that turned my nose up at them. But, then, something happened...I started liking these little guys. (I'll credit my In-House Taste Tester for having me try them again a few years ago and I was happy I did.) It really depends on how you prepare them and I think roasting them brings out their nuttiness and eliminates some of the bitterness.

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So, the Tour of California certainly got off to an interesting start (or, rather, non-start? or, perhaps a stutter start?) For this next recipe featuring California cuisine, I take us to the Palace Hotel in San Francisco. In 1923, the English actor George Arliss was staying at the Palace Hotel. The chef was inspired to create a recipe in his honor and serve a meal to the actors in the play. He whipped up a salad dressing featuring anchovies, mayonnaise, vinegar, green onion, garlic, parsley, tarragon and chives. And, he named it after the play Arliss was starring in - The Green Goddess.

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Aloha, my cycling friends!

I start this post with an apology for the lull in Vegetarian Giro d'Italia recipes. I am currently on a work trip that has taken me away from my kitchen and six hours behind my normal time zone. So, the posts, like me, are a little jet lagged.

To make up for it, I'm starting a parallel vegetarian cuisine series to honor the Tour of California.

Am I forgiven now?

Cool...let's now head to the West Coast of the United States for a taste of California cuisine with a little Chilled Avocado, Tomatillo and Cucumber Soup with a Saffron Lime Ice. (Stay tuned, more Italian recipes are on their way, you think I'd abandon mid-Giro? Heck no!)

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After the events of the Monday's stage, the Veggin' household really needed some warming comfort food. We needed a family meal to eat together while we mourned the passing of Wouter Weylandt. We ate this meal watching Weylandt take the stage in a glorous sprint just a year before during stage three of the 2010 Giro.  I had originally planned to do this recipe later in the week, but knew that this meal is what we needed to end what was a sad, sad day.

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Today's ending sprint took a lot out of me so Veggin' needs to take a rest day...or two. Besides, I can't start a 21 day race without keeping something in the reserves, eh?

Don't worry, my pals Basso and Nibali have been helping me out with the preparation of more recipes. (Our packed refrigerator can attest to this - eggplant, beans, pasta, pasta and more pasta!)

The Vegetarian Giro d'Italia will be back shortly. Stay tuned!

Here we go! The Giro opened with a Team Time Trial resulting in HTC taking the first lead in the race. Stage Two brings us to the city of Alba. And, we know what that means – truffles!  Wait, what?!  Okay, let me explain. These little underground mushrooms are coveted by chefs and foodies the world round. The area around Alba apparently sprouts some of the most delicious and rare and expensive truffles (convenient if you’re an Alba farmer, no?).

Before you wrangle up your truffle pig and head to the trees, you can make it a bit easier on yourself and head to the International Truffle Fair held every October in Alba. (Nota bene: truffles were consumed avidly by Madame Pompadour. There is some debate if she was eating them to increase her desire for her man, King Louis XIV,  or out of fear of being too frigid for him.  Riiiight.)

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Greetings all! It’s time for the 2011Vegetarian Giro d’Italia – where the vegetarian lifestyle and Italian cuisine merge in the month of May. For those that are new to following my own grand tour at home.  As you all know, I cross post these entries so that you hooligans, er, cycling fans can enjoy the race festivities in a veg-friendly foodie way. Basta…let’s get on with cooking with the Giro!

The Giro begins with a Team Time Trial in the beautiful Piedmont region in Italy. This is the area where the world-famous Gorgonzola cheese is king....so it's time to make some soup!

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We’re heading deeper into the 2011 cycling season and now we’re in Belgium with the Ronde Van Vlaandren. So, bring on the cobbles, and . . . bring on the meatballs?

Ok, these two things probably don’t really go hand in hand.  A belly full of meatballs is probably not what you want when racing on cobbled hills. However, if you’re not planning on riding up the Koppenberg or Muur anytime soon -  but want something appropriate to eat while you’re watching others do it – then this meal is worth making. Pair these vegetarian meatballs with endives and beer, and settle in to watch this Monumental race.

Recipe for Vegetarian Meatballs with Endive and Beer and details on...Veggin'.

She's baaack! My broken arm has healed up pretty good so I'm not a disaster in the kitchen anymore. So, what's a better way to celebrate than to whip up a dish to honor Milan-San Remo?

For this special event, I present to you with Risotto Alla Milanese.

It’s perfect to honor the longest one-day race with a local dish that also takes patience to prepare. Risotto is very simple to make, but you have to add the liquid little by little and wait for the risotto to cook through. Just like Milan-San Remo making risotto can test your endurance (in the kitchen) but the payoff is big.

And, with the history of this dish and of the race, I give you a sneak peak into some exclusive bonus footage of the 2004 Milan-San Remo.

Full recipe and details are on Veggin'.

Don't worry, I haven't fallen off the face of the earth. The siren call of biking took Mark and me camping far into the wilds of Virginia where the Internets can't reach. He headed out and dirtied up his PdC gear on the trails on his mountain bike. Meanwhile, I, also in my PdC gear, darted in and out of pick-up trucks and tractors on my road bike seeking out sheep farms and giant chicken statues. We have returned and now I can give you, this, our Last Supper. (Appropriate as Leonardo di Vinci was not only Italian...but a vegetarian.)

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Sometimes we have to make it through a race drafting and depending on our teammates to survive a stage. To be perfectly honest, life became a bit hectic in the later stages of the Giro around the Veggin' household. Work, travel, night-time commitments [Ed. note: that's what she said], have made it a battle to find time in the kitchen. (I suppose I could have documented some of the penne pasta I made, but olive oil, freshly ground pepper and Parmesan cheese do not an interesting post make.)

This is where I depend on some previous recipes to keep me afloat through the finish. But, I can say, we cannot deny the Italians love of bread. It's incorporated in a variety of ways, but most famously, in sandwich form. So, let's take a look at some Italian breadlicious recipes.

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This is an original recipe by our very own Fred Marx (aka Chris).

When I decided to tackle the Giro, I immediately thought of approaching him for a guest post as he always provides suggestions, insights and ideas on anything food related in between all his snark. Undaunted by my request, he whipped up this awesome Goat Cheese, Grilled Japanese Eggplant and Zucchini with Balsamic Red Wine Reduction recipe. He's definitely allowed into my kitchen whenever he'd like. (Hear that, Mark?)

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The Giro continues on in Italy, as does the tour of Italian food. I know it's been a couple of days since I've posted but I figured that if the GC bigs can take a break so could I. Or, should I say, "ex-bigs"? (Thanks, gavia!) So, with this time to think about it, I've decided that I could spend some time making a pitch to bring the Giro to Washington, DC. What's a 12 hour transfer when you drop 12 minutes on the GC? It's time to Americanize!

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Exhibit A

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In the Campania region, buffalo mozzarella cheese is a local delicacy. For nearly 2000 years, buffalo have been raised in this region and the mozzarella from buffalo milk is acidic in flavor and rather juicy.  I had heard that making cheese was something I'd be able to do at home and I really wanted to see how easy it was to make good and edible cheese from scratch. Luckily, a friend of mine was up for the challenge and invited me over so we could try our hands at cheese-making. Try as we did, we couldn't find any buffalo to milk in the Washington, DC region, so we had to settle for cow milk. (Cows milk mozzarella produces a more firm, slightly drier cheese.)

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The Giro brings us into the Lazio region, which is dominated by Roman influence. Roman cooking features cheap, simply prepared, no frills food as, historically, eating was out of necessity.  The cuisine features influences from various cultures, customs and traditions brought together through Rome's history. But, one thing is for sure,  this region loves its pasta...from fresh egg pasta to hard pastas from the south.

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Sticking with the simple Tuscan cooking style, I went with an easy pea dish that brings a pleasant contrast in textures. Don't let its simplicity of ingredients fool you, it's a fantastic side dish. I used some day old ciabatta bread for the croutons. These simple croutons came out crisp and flavorful. When added to the dish they soaked up the garlicky liquid from the peas and rounded out the experience.

Simple, quick and flavorful…a true Tuscan dish.

Recipes and details on Veggin'...

The Giro takes us into the region of Tuscany for the next couple of days. We transition from the Piedmont region, where dishes feature heavy peasant food, to an area where simple dishes are king. Sauces and garnishes are used in a way that do not mask the natural flavor of the food. The refined cooking in this region features olive oil and the use of herbs, especially sage, rosemary and basil.

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