- Affordability – The cost of living in Valencia is half to a third of what it was for us in Washington DC. We had a great life in the US, good paying jobs, excellent health insurance (through work), a lovely rowhouse in the city, but it was very expensive. A huge link in our golden handcuffs was health insurance. While we are not “old”, health insurance and access to good health care is very important to us. It is impossible to find good, affordable coverage in the US. In Spain, we found full coverage, no deductibles, no copays, no waiting periods for a little under 3000€ a year! …and its really good insurance according some of our new expat friends. That is want truly shattered the golden handcuffs and made this move possible. In addition, I’ve found food, both in restaurants and the markets much less expensive as in the US. On the other hand, energy (natural gas, electricity, gasoline) is more expensive. Luckily, we adjust our consumption of these by putting on a sweater, turning off lights, and walking. Full disclosure, we haven’t gotten a utility bill yet, so I’ll revisit this (and probably most of the above) in future posts.
- Little-to-no driving required – Valencia is a vibrant, interesting city, the third largest in Spain with a population of around 800,000. The city is very compact, very walkable, and has an extensive bus and subway system. Being downtown at mid-day feels like a mini-Manhattan, with it’s crowded, bustling sidewalks full of shoppers and office workers. It’s got a great, positive energy.
- Mild climate – Valencia is on the Mediterranean and has hot summers and mild winters. I can see palm trees from my bedroom window and there are birds-of-paradise blooming in the parks in January (that’s a big deal for a guy from Kansas.) Valencia has beautiful beaches about 20-minutes from the city center by bus or bike.
- Inexpensive options for quick and easy travel to other places – Many of Europe’s economy airlines (like AirEuropa and RyanAir) connect in Valencia and offer super inexperience flights to other cities in Europe. For example, I came across a round trip Valencia to Vienna offer for 16€. Granted, January is hardly peak season for traveling to Vienna, but you get the idea. Once we are settled, we want to be able to take advantage of spur-of-the-moment travel options.
From the Yellow Door Kitchen
Living, traveling, and cooking as an expat in Valencia!
Monday, January 27, 2020
We made it!
Saturday, December 7, 2019
Changing course...
I plan to use this blog as a journal of sorts to document my husband and my new life as expats in Spain. With my passion for cooking, food will be featured heavily along with observations on our travels and experiences.
I am so excited about what is ahead. As I've told our friends, we're not starting a new chapter in life, were are starting a whole, new book!
¡Hasta pronto amigos!
Sunday, March 11, 2012
Muscato Sangria
My dirty, little sangria secret is adding a half cup (ok, a whole cup) of vodka to the to the pitcher (your the only one who knows its there. For a lighter drink, do 1/2&1/2 sangria and soda water over ice. My last tip is make it a day or two ahead so the fruit marinates and gives up its flavors. Enjoy!
Cook's Note: One of my favorite dessert wines, Essensia, is made with muscat grapes.
- Posted using BlogPress from my iPad
Saturday, March 10, 2012
Winter Roots Tagine
As a way to make our meals more healthful and be a little more environmentally friendly, I've been trying to cut some of the meat out of our daily meals. I'm starting to do "Meatless Sundays", "Less Meat Wednesdays", and "Sustainable Seafood Thursdays". In a few weeks, when the farmers' markets open, I am going to do "Locavore Tuesdays" too. The rest of the days of the week, I try to source my groceries as locally as possible and as organic as possible. The new Yes! Organic grocery store in our neighborhood has been a boon. (http://www.yesorganicmarket.com).
Along those lines, I made a great Winter Root Tagine with couscous last night (to offset the delicious flatiron steak we had the night before from the Springfield Butcher (http://www.springfieldbutcher.com).
In addition, my partner was in New York last week and brought home a bunch of exotic spices from Kalustyan's (http://kalustyans.com/), including a packet of Tagine spice mix.
My tagine was inspired by the Root Vegetable Tagine recipe at epicurious, but only loosely as I used my new spice mix and a 3lb bag of seasonal root vegetables from Yes! that included a couple orange and yellow carrots, parsnips, and white and red turnips. I stirred in some butter at the end for added richness, but you can leave it out if you want to go vegan.
Winter Root Tagine
Prep time: 30-minutes (its a lot of peeling and chopping)Cook time: 45-minutes
Serves: 4
Ingredients:
3 pounds mixed root vegetables of your choice (carrots, yams, potatoes, turnips, parsnips, etc.), peeled and cut into 1 inch pieces
1 large onion, roughly chopped
1 red pepper, roughly chopped
4 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
2 tablespoons olive oil
2 tablespoons Tagine spice mix (or 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon turmeric, 1 teaspoon ground cinnamon, 1/2 teaspoon dried crushed red pepper, mixed together and ground in a spice grinder.)
3 teaspoons coarse kosher salt
1 teaspoon course-ground black paper
1 cup vegetable
1 cup water
1 tablespoon butter
Instructions:
Heat half of the olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt, black pepper, and spice mix and sauté until the onion softened and beginning to brown and spices are toasted and fragrant, about 7 minutes.
Move the onions to one side of the pan and add the remaining olive oil and half the root vegetables and red pepper. Sauté for 5 minutes without stirring, allowing the vegetable to begin to brown.
Stir in the remaining vegetables, garlic, ginger, broth, and water and bring to a boil.
Reduce heat to a low simmer, cover and cook for 45 minutes or until all the vegetables are soft (but not disintegrated). Stir about every 15 minutes and adding more broth or water as needed. As the vegetables cook some of them will break down and thicken the sauce.
When done, stir in the butter and serve over couscous or rice.
Cook's Note: For added protein you can add ½ cup dry lentils or a can of chick peas at step number 3 above. If using lentils, they will absorb a lot of moisture, so be sure to check the stew doesn't get to dry while cooking, add more broth or water as needed.
Monday, February 20, 2012
Salmon in Parchment
One of my favorite methods of cooking fish is in parchment. It's pretty easy, but looks impressive. Below is a recipe I adapted from a Martha Stewart recipe. I substituted broccoli for the cabbage and scaled it down to two servings. Enjoy!
Ingredients
2 tablespoons fresh lemon juice
1 teaspoon coarse salt
1/4 teaspoon ground pepper
3 large carrots, julienned
1/2 head Napa cabbage, shredded
4 salmon fillets (1 1/2 pounds)
Directions
1) Preheat oven to 450 degrees.
2) In a medium bowl, whisk together 2 tablespoons fresh lemon juice, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add 3 large julienned carrots and 1/2 head shredded Napa cabbage; toss to combine.
3) Set four 15-inch squares of parchment on work surface. Use a slotted spoon to mound carrot mixture on one side of each sheet; reserve liquid in bowl. Roll 4 salmon fillets (1 1/2 pounds total) in reserved liquid. Place a fillet on each pile of vegetables; season with salt and pepper.
4) Fold parchment over contents; pleat edge to seal, forming a half-moon. Bake on a baking sheet 20 minutes. To serve, cut paper with kitchen scissors to open.
- Posted using BlogPress from my iPad
Sunday, February 19, 2012
Brunch at the Yellow Door: Ruffly Eggs (with Dorie)
The delicious croissant is from Le Caprice, a new French bakery, at 3460 14th Street, NW.
Saturday, February 12, 2011
About: “I’m giving ‘er all she’s got, Captain!”
This Christmas my partner gave me what I first thought was a model of the USS Enterprise. I ooo’ed and aaa’ed in all the right places as I opened the box and saw the gleaming chrome miniature starship. But at the same time, I thought this is an odd gift; while I am big fan of Star Trek, I don’t have models and such sitting around the house. Then I took it out of the box and laughed hysterically! It’s a pizza cutter in the shape of the USS Enterprise!
From www.ThinkGeek.com, it’s the perfect gift for that special someone who is a foodie freak and a scifi geek!