EpiCurious Generations

I really do enjoy skiing when conditions are good and one of my favorite times of the day is when we stop for lunch.  I am always amazed that ski hills in the Alps offer such a great variety of restaurants at different altitudes (seriously, you have to get all the food up there).

Served here as a dip so you can have as much tomato flavor as you like This recipe was inspired by a wonderful tapas that the girls and I ordered every time we went to the restaurant in Barcelona.

There is nothing as wonderful as a homemade chicken, veal or fish stock.  The flavors are natural and smooth.  I have to admit that it is not always possible to have homemade stock on hand.  Not because I don't want to make it but more because I would have to dedicate a whole day to the process.  This includes scouting out the ingredients which I cannot always find in different cities.  Also, at least for veal stock, a good 6 hours of simmering is required to get the best flavor.