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Found 206 results

  1. The2006 Independent News and Media Limited Published: 14 December 2006 http://news.independent.co.uk/europe/article2073028.ece
  2. Hi I'm interested in finding out more about horsemeat, specifically in Barcelona and Catalunya, but also Spain generally. Does anyone here, who lives or has spent any time here, eaten it? Where did you get it from? How was it prepared? Do you know anything about the raising of horses for meat in Spain/Catalunya? Thanks in advance
  3. Dear Friends, Kindly take a second or two to become aware of my serious condition and its remedy. I have just finished a leg of Joselito's Gran Reserva. It was 7 1/2 kilos and lasted almost a year. At the same time, another blow hit my larder. With tears in my eyes I had to cook the last four remaining pieces of bacalao, the pil-pil cut. As my travel plans will not take me to Spain for a few months, is there any decent e-shop you know that I could buy joselito and bacalao from? I hope there is at least one noble and able soul, who will help me resolve the urgent condition I am confined in. Thank you
  4. I just visited BCN and went to La Boqueria and Santa Caterina. I was most impressed with Boqueria but some people have told me others are better, cheaper, more respected by locals, etc. So what's the answer? What's the best, and how do we define best?
  5. GordonCooks

    Spanish Wines

    Other than a few dalliances with Vega Sicilia Unico and sherry - my knowledge of Spanish wine is weak. I'm attending a dinner featuring wines by "Compania Vinicola del Norte de Espana" (CUNE) - Does anyone have any info?? Specifically vintages or special bottlings to look for? Thanks
  6. I'm thinking of having a dinner party based around tapas. The recipe books I've seen haven't been that inspiring and a search on the internet hasn't thrown much up. One guest is vegetarian so any suggestions would be great....
  7. I've noticed in looking through historic Iberian sources that there seems to be a number of recipes for cat. As the recipes are from general recipe collections, I assume this doesn't represent a response to famine or invading Prussians. Was this a widespread practice and how long did it continue for I wonder?
  8. As tapas becomes more popular in the US, I've also noticed the rise of numerous non-Spanish cuisine restaurants that serve typically American cuisine in the format of tapas: small dishes often accompanied with wine. Here in Austin, we have 219 West, which you can see their menus online. I would guess that there are similar establishments in DC with which you are familar. Do you think this movement embracing smaller dishes is a positive change for the US dining scene? Are there fundamental elements of the tapas format that these American restaurant are failing to consider when designing their dishes -- or in other words, what criticism would you offer to these restaurants?
  9. Jeeze, this is exciting, I have about a zillion questions and don't know where to start. I guess I'll make the most of your combined knowledge of Spanish cuisine and American tastes. The U.S. is an increasingly important market for Spanish wine in both volume and money. What do you think Americans' attitude towards Spanish wine is the moment? Are they more aware of it? In know this is a pretty broad question, but I would love to hear some of your thoughts on the subject. ¡Gracias!
  10. I decided to make the Portuguese Sweet Bread recipe from BBA and followed the directions (although I did convert from active dry yeast to instant -- don't worry, I didn't do a direct substitution). I made the starter and after about 70 minutes it looked quite lovely. I've made starters before (usually poolishes) and I can definitely tell an active starter. At that point I creamed the butter, shortening, dry milk, sugar, and salt until everything looked uniform (I used my KitchenAid for this). I then added the eggs, oil extracts, the starter, and all of the flour called for in the recipe. I measured out the water and had it at the ready. I then started the KA on low with the dough hook, but the air today is so humid that not only did I not have to add any of the reserved water, I actually had to add about 1/4 cup more flour for the dough to come together into a soft ball. I then needed on speed 2 on my KA for 11 minutes (BBA called for between 10-12 using a stand mixer). The dough felt quite soft and there was definite gluten development. I then left it in my workbowl and covered it with plastic. It is now two hours later and not one sign of rise has happened. I know the yeast was active in the starter when I added it. I understand that rich doughs with lots of sugar and fat take longer to form gluten. Could the 11 minutes on the stand mixer have been too much? Any thoughts? BTW, the ambient air temperature is around 80 deg with about 86 percent relative humidity. All ingredients were room temperature before being added to the bowl. Thanks!
  11. Has anyone tried them? This is one of the most famous pastry items here in Portugal. Feel free to check my recipe and tell me what you thought of them.
  12. We will be in Newark in July and are looking forward to a great Portuguese or Spanish dinner. My wife loves a good paella. We ate at Fornos last July and before that, Seabras. I have had problems with the service at Don Pepes and wont go back there. I see lots written that is not current or conflicting. Any suggestions would be appreciated. Thanks.
  13. I recently spent some time in Spain, including several days in Asturias, and was privileged to have a lunch of Fabada Asturiana at the restaurant La Maquina in Lugones, which specializes in this wonderful dish. Always nice to start at the top. For the edification of those who may not be familiar with fabada -- sadly, most Americans have never heard of it -- it is a deceptively simple dish. In the most classic version, white beans (fabes in Asturiano) are cooked low and slow with saffron, black morcilla, chorizo and lacón (the salt-cured foreleg of a pig). A large bowl of beans in liquid comes to the table and a plate with a few small pieces of each of the three meats. That's it. But that's only really the beginning. The white beans I had were of a wonderful local variety (granja variety?) -- similar in appearance to the familiar Italian cannellini, but significantly longer and creamier in texture. The beans were all whole. Not one single one was split or broken, nor did they break apart on the way to our bowls or up to our lips. And yet, upon the slightest pressure from the teeth it was as though they immediately transformed into creamy softness. Some of this was the quality and variety of the beans, no doubt, but I can only assume that some of it was also the result of many decades of experience and expertise. This fabada was by no means a light dish, and yet it was certainly less rich (and less meaty) than other well-known bean dishes such as cassoulet. Really, it was all about the beans. The few small bits of meat that came along with the beans seemed more like condiments for the beans than fundamental structural elements of the dish. Since that eye-opening lunch, I have come to understand that there are many different versions and styles of fabada. I have heard good things about fabadas with clams and also what sounded like a very interesting fabada with centollo (giant spider crab). As will be apparent to our Spanish members, and those more familiar with Spain than I, my knowledge and experience in this area is very meager at this point. But I'd like to learn more! What can you tell me about fabada? Is there any possibility of approximating this dish back here in NYC? What are some favorite recipes and variations?
  14. Can someone tell me the best place to buy Moroccan "supplies" (ie. olives, spices etc.) in Madrid? Believe it or not, I will be carrying them back to Mexico (along with everything else).
  15. Leftover turkey meat loaf, mashed potatoes and mushroom gravy: 2006 Abad dom Bueno, Bierzo Joven: This may be young vines mencia but this is good; very appealing nose of blackberry hard candy, earth and some red fruit hints; smooth and medium weight with a touch of grip, solid flavors that follow the nose, nice intensity and yet still supple; a medium length, clean finish. A new winery to me but one I‘ll keep an eye on. 13.5% alcohol, imported by Frontier Wines and about $12; I’ll buy more. Excellent with the meal. Chips, hummus and cheese: 2006 Dom. de la Fruitière, Muscadet Petit “M”: Fresh, clean, varietally correct with ripeness and cut; everything a Muscadet should be if its ready to drink young – and this is. 12% alcohol, imported by Jon-David Hedrick and about $9; a great price. Very good with the dish but even better without it. With no food: N/V Zardetto, Proseco Brut: Way to easy to drink and I have learned to buy them two at a time because everyone wants more. Not fancy but just delicious. 11% alcohol, imported by Locascio and about $12; I’ll buy more. With lobster risotto: 2006 J. Drouhin, Chablis: Fragrant with apples, lemon, seashore and flowers; fleshy but good cut with similar flavors that add licorice at the end, lovely balance, good depth, and extremely long. Unmistakably Chablis, ready to drink now and more a premier cru in quality than a simple village wine. 12.5% alcohol, imported by Dreyfus Ashby and about $20; I’ll buy more. Pasta with veggies, cheese, pine nuts and EVOO: 2005 Brunus, Montsant: 60% carignan, 35% grenache, 5% syrah; smoky, earthy, red fruit nose with spice accents, somewhat torrefied; rustic, big and somewhat alcoholic in the mouth but also ripe and deep with delicious, old-vine flavors that follow the nose, concentrated, grippy and intense; medium length. I’m not usually a fan of wines this big or from this region but this was better balanced then my description may indicate and had a visceral appeal. 14% alcohol, imported by Frontier Wines and about $20; I’d buy it again. Good with the meal. Best, Jim
  16. Hi, I'm an architect researching spaces and buildings related to food consumption and production, and am currently in Barcelona and later Madrid, for a week each. Can anyone reccomend a range of high and low endemic restaurants types in and around these two cities you think are worth visitng for their architecture/design as well as traditional cuisine/practices?
  17. I cant find the name of that lovely canned seafood from northen spain that appeared on tonys show no reservations. i believe he said it was about 230 euros a can.... but where to get it? the name begins with an E. does anyone have any information on this? and can it be ordered? thanx
  18. bills

    Spanish Notes

    Notes from a Spanish off-line. For a normally wild and crazy group, it was interesting to see that most people stuck pretty close to the traditional wines rather than bringing one of the many ‘new’ styles now available. 2001 Valsaero Dioro Rioja – no indication of whether this is a Crianza or not. It showed medium colour, sweet oak in the nose, some soft tannins and lively acidity, and ended with a medium long earthy finish. Some spice developed in the nose with time in the glass. This was a new style wine that I am not familiar with. 1970 Marques de Caceres Gran Reserva – a youthful wine with a nose that was quite rubbery at the start. Relatively pale colour, browning at the edges – the only sign of age, as we all figured this was a wine from the 80s. The nose became more cherry with some air, a little stewy, the fruit was still bright and the length was quite good. I liked this a lot. 1999 Rochioli Russian River Pinot Noir – similar light colour, but with still purple edges. Nice cherry fruit, medium body with good flavour concentration in the middle, and good length. We disagreed about this ‘ringer’, some thinking it would continue to develop and some (myself included) thinking it as good now as it will ever be, though it will certainly continue to coast. 1994 Gaudium Rioja – made by Caceres with Tempranillo and 25% cab, this wine has always shown a funky nose, but this one was definitely slightly corked. You could tell there were some good things – nice fruit etc., but it wasn’t possible to properly evaluate the wine. 1993 Conde de Valdemar Rioja Gran Reserva – nice mellow oak and fruit nose, very silky smooth on palate and nicely balanced with good length. This one just slipped down the throat. 2001 Neo (Ribero del Duero) – OK, we did have a new style wine (the Gaudium was AWOL so doesn’t count). A definitely new age Tempranillo, this product of JC Conde was dark purple with a Bordeaux style nose but a bit sweeter, and was slightly hot in the mouth with some raspberry flavour. In fact the wine was very good, with my only criticism being a slight sourness on the finish.
  19. The Week of the 3rd of January, 2005 Metrópoli, El Mundo’s leisure magazine presents their best of Madrid 2004 Awards, the winners are: Restaurant of the Year Winner: SANTCELONI Finalists: Europa, Kabuki Newcomer restaurant of the year Winner: DASSA BASSA Finalists: Citra, La Gorda Top traditional restaurant Winner: CASA D'A TROYA Finalists: La Cocina de María Luisa, La Casa de Itziar Foreign cuisine restaurant Winner: ASIA GALLERY Finalists: Hakkasan, La Gorda 'More than a restaurant' Winner: CAFÉ OLIVER Finalists: Puerta 47, Colonial Norte Out of town restaurant Winner: ARS VIVENDI (Majadahonda) Finalists: Casa José (Aranjuez), Hakkasan (San Sebastián de los Reyes) Up-and-coming chef Winner: JOAQUÍN FELIPE (Europa) Finalists: Alberto Chicote (No Do), Darío Barrio (Dassa Bassa) Top maître d' Winner: FRANCISCO PATÓN (Europa) Finalists: Mª José Monterrubio (Chantarella), José Alves (Tras Os Montes) Top sommelier Winner: LUIS GARCÍA (Aldaba) Finalists: Miguel Laredo (Laredo), Gema Vela (Castellana, 179) Top decoration Winner: ASIA GALLERY Finalists: Hakkasan, Dassa Bassa Wine bars and tapas bars Winner: LAREDO Finalists: Taberna del Sarmiento, Casa Vila Gourmet shops Winner: PONCELET (Cheeses) Finalists: Giangrossi (Ice Creams), Barolo (Wines) Fernando Point ends the year visiting La Leñera, a young restaurant belonging to the Oter group and specialized in roasted meats. Top Metrópoli goes for the best restaurants cooking Poularde. 5 a Taula visits Casa Lázaro the place to meet all the Barcelonian cultural world and taste ytheir burgalesian specialities. Enrique Bellver complains about the blindness of the Michelin Inspectors giving a star to the almost dissapeared El Lido and not mentioning Mesana, El Lago, Ruperto de Nola, Taberna del Alabardero, Palo Cortado, Adolfo...and proposes a Stelar New Year's Day Menu. Caius Apicius writes about the now almost disapeared Ox.
  20. I have developed such an abiding affection for canónigos that it is really bothering me that I can't find a word for them in my native language. I think they could be the perfect green--pretty little bundles of tender leaves with sweet and bitter undertones--what watercress could be if it was less assertive and much easier to clean. According to my French-Spanish dictionary, they translate as "mâche" in French. I don't think I've ever seen them on the other side of the pond. Perhaps the British have a term for them...
  21. I was making zucchini alla scapece last night and I started chatting with a friend about the different theories that exist on the origins of this dish. Scapece is a general Italian term describing dishes in which the main ingredients are flavored and preserved by the use a vinegar based marinade. The recipes can vary quite a bit but the term is found in central and (mainly) southern Italy. I find the similarity of the Italian term, and technique, with the Spanish escabeche is hardly coincidental. In Italy there's a few different theories, all slight variations of two main ones, about the origin of this term and I was wondering if any of them has an equivalent in Spain or if there are alternative ones. The first and most popular one claims that both scapece and escabeche come from the Latin esca Apicii, Apicius's sauce. This term should refer to a special liquamen recipe, invented by one of the many roman cooks who called themselves Apicius, made up of white wine vinegar, garlic, mint and probably garum. Another theory claims that the term escabeche originated in South America and was brought to southern Italy by the Spanish where it became scapece. What do the Spanish experts say?
  22. Okay - queso de Burgos has been bothering me since my last trip to Spain. How is one supposed to eat this stuff? Three different places in Burgos, three different ways: I've been given little packs of sugar, a little pot of honey, and what appeared to be crême anglaise. My pal tells me that honey is the "correct" one, but she's from Asturias. Anyone care to offer words of enlightenment?
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