Cuisine of Spain – a mystery no more.

I confess. I have had an ongoing love affair with someone I’ve never met. Okay, not someone, some place. Spain. Join me as I acquaint myself with "The Cuisines of Spain."

For years I've loved Spain from afar. I've loved Spanish food, been charmed by her people, moved by her art.

Though it was years ago, I still remember the stirring music of flamenco guitarist Carlos Montoya, through the gift of a rare mother-daughter excursion in my childhood. More recently, I've attended parties where the huge paella dishes were paraded through hungry guests. Flamenco masters and students were in attendance. One diva of famed lineage and talents, made a grand entrance, and singled me out, me - to hold her wine glass. (Oh yes. She did.)

Later in life, I was fortunate to meet friends who lived in Spain, traveled around Spain, studied in Spain and emigrated from Spain. I helped light the candles on the first night when a good friend opened a fabulous Spanish restaurant in Cambridge. Critically acclaimed it was just slightly ahead of its then-edgy neighborhood.

Through my husband's family, I have been introduced to the hearty Basque cuisine which curiously has taken root in Kern County California. As the mountains of food kept coming, I quipped, "this may explain why there are no Basque supermodels."

But my true confession, aside from the long-standing affair, is that I seldom cook Spanish food and, I'm largely unfamiliar with Spanish wines. Oh sure, I've made an occasional paella. I appreciate a nice Rioja. I own a treasured pair of tapasdishes, a decent paella pan...and that's about it.

Well, we are in for a Spanish adventure, mi amor! I've just cracked the cover of the authoritative cookbook: "The Cuisines of Spain - Exploring Regional Home Cooking" by Teresa Barrenechea. The dedication alone gives me goosebumps. This love affair is only getting better!

"To all the men and women who work the fields, fish the seas, and tend the herds, enabling the rest of us to enjoy the gifts nature provides. And to my family."

Venga! (Come!)

Join me over the next few weeks as I dip into the regional cuisine of Spain, review the book, and make the food. We'll learn together as we eat our way through Spain. Email me to let me know what you want me to tackle: a particular dish? unfamiliar ingredient? Whatever!

And remember, "Cin Cin!" may an acceptable toast in Spain, but never in Japan - who knew it's slang for penis?!