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Found 206 results

  1. I'm looking for good suggestions for dinner along the lines of Spanish/Latino fare in Boston. I really don't know what sort of scene Boston has for this, because the only experience I had previously was a Mexican restaurant in Chelsea with an entertaining atmosphere, but mediocre food. This time around I'm considering Dali, but I'm not positive it's really what I want, so I decided I'd go fishing here for any other suggestions. Also, someone mentioned on another thread that Dali has (had?) a sister restaurant on Newbury Street, but I can't find any mention of it on their website. My friends should be alright with a price range of around $15-$25 for entrees. My main desires are a diverse and hopefully interesting menu with well-executed food, be it Spanish, Cuban, Argentinian, Portugeuse, Mexican, or what-have-you.
  2. For yesterday's lunch, I made this for the first time. As you know, the "original" is potatoes, onions, & egg. I added red pepper strips & garlic. I enjoyed it but I found it wanting. So . . . Does one go back to the simplicity of the "original"? Or, might adding, say, fresh oregano make a difference in the right direction? Comments, suggestions, etc.?
  3. Anybody know of a place in Barcelona to buy tomatillos? I've searched the markets and latino food shops to no avail.
  4. I have just learned that Pti's blog is now in English and was interested that she was an expert in Creole food; so a question that has always interested me: why are the rhums from the French Departments (e.g. Guadeloupe & Martinique) aged and labelled 5, 10, etc years as is Cognac, Calvados, etc in the mother country but ron from ex-Spanish possessions (eg Cuba, Puerto Rico) has levels of quality but is not aged or labelled by years, whilst the mother country's Spanish Brandy is.
  5. I did a search and could not find that a topic on malasada's had been started? ..of course if I am wrong please let me know and point me in the right direction. I have made them for years with good results my "recipe" (and I use that term loosely because I don't have one I just make up the dough to feel) includes AP flour, yeast, canned evap milk, sugar, salt, softented unsalted butter and a couple of eggs a very gentle kneading and a long rise then a fry in hot but not french fry hot oil about 300 degrees I am thinking until golden and they float on the top of the oil ..remove and toss in sugar (sometimes I use vanilla sugar) like I said I have made these for years with good results but they are more donutty than malasadaish (if those can be words) ...I would love them to be lighter ..fluffier and fantastic for this Sunday when I have to take them to work for my coworkers to judge (they are HARSH!!! and two of them are Portuguese!!!) the best malasada I have ever had was in Hawaii on the big Island at the Hilo farmers market a woman had made them then stuck two together with a good amt of butter spread in the middle then the whole thing was tossed in sugar ...it was melt in your mouth eggy buttery goodness ... suck your thumb twirl your hair good!!!! so please if you are good at making malasadas ..if you have a good recipe ..or if you just like talking about deep frying some soft dough to eat with sprinkled sugar all over them and you! ..(I think there was a thread about RI style doughboys at one point?) l would so appreciate it! thanks so much in advance
  6. Hi all: While eating in Spain, how do you differentiate between authentic angulas and imitation ones? I have had angulas at a Spanish restaurant in the U.S., but could not say whether they were authentic or not. I will be visiting Spain in September, and would like to ensure I can try some authentic angulas. Thanks, Richard
  7. Does anyone know where I might be able to find caraway seeds (alcaravea/carvi) in central Madrid? I have had a good look around in all the supermarkets and smaller food shops, but I just can't track any down. I thought about looking in an "ethnic" shop, but I can't think of any regions that traditionally use a lot of caraway, except maybe Poland(?), and I haven't found a Polish shop yet.
  8. How this place completely escaped my notice, even though I've been in its extended neighborhood for 16 years (since 1991), and even though it has been in business for 35 years (since 1972), I do not know. I actually had a close friend living on that block for many years, and I must have walked by the restaurant 300 times and never noticed it. I was invited to celebrate a friend's birthday there and, when I got the invitation, I was like "What the heck is this place?" Upon arrival, the first person I saw (totally unrelated to the party) was a friend from law school who lives in the East 60s. He was there with his wife and two-year-old girl. "Oh, we come hear like twice a week." Then we saw another couple we know, and they were like, "We used to come here all the time when we lived in the neighborhood; now we drive in from Westchester whenever we can." Now, don't get your hopes up. Malaga is not El Bulli. I'm sure nothing about the restaurant or the menu has changed much since 1972. The food is not fabulous. But it is quite satisfying. Wonderful homemade potato chips, addictive chorizo, shrimp covered in copious amounts of garlic sauce, mariscado (mixed seafood) with a green sauce (parsley, onions, Sherry and garlic) I wanted to put on everything else. The only really weak dish I tried was the paella, which was just not worthy (bland rice, no integration of flavors) -- though it perked up a bit with the addition of some green sauce from the mariscado. Portions are pretty big, and I would recommend treating it a bit like Chinese food and coordinating a whole-table order so you can mix and match from a few different dishes. We had to leave before dessert, but the desserts we saw looked mediocre. Malaga Restaurant 406 East 73rd Street (just East of First Avenue) New York, NY 10021 212.737.7659 http://www.malaganyc.com
  9. So, as near as I can tell, chorizo is sometimes a salami-like sausage from Europe with a lot of paprika and a bit of a zing to it that happens to go really well with dried apples, and other times an incredibly spicy Mexican sausage, also with paprika that needs to be cooked but makes a mean taco. I have also been led to believe liguica (or linguica -- it seems to go both ways) is a milder version of chorico, but I'm hazy on what relationship, if any, chorico has with either chorizo. Is it more or less the same thing as the Mexican one?
  10. So i'm in barcelona and enjoying the food here quite a bit. One thing i have found a bit tough is how to ask the butchers for different cuts of beef or pork. I'm not good enough with the anotomy of the animal to figure out where to ask from so if there is an online source that translates the different names of cuts that would be great. thanks, Jonny
  11. chappie

    Spanish mackerel

    The neighborhood seafood market is stocked with beautiful Spanish mackerel right now. I enjoyed Pacific mackerel pan-fried years ago, and believe I've had the Spanish mackerel in sushi. Does anyone have any recipes or methods to cook it? They're only $2 a pound, so I want to pounce while they're available.
  12. Our staff is planning an after-exams dinner / staff meeting. One of the restaurants we looked into offered sopa de pederas as a soup choice. I gathered that "stone soup" is Portugese and is made with anything that's on hand with appropriate seasonings, seafood of some sort? I need more information so we'll have some idea of what to expect. Thanks!
  13. I just started going to the Hofmann culinary school in Barcelona and last week we did eggs. One of the ways we prepared the eggs was to basically poach them in hot oil, in other words, we deep-fried them. The chef instructor said that this was the way that grandmothers do it but I don't remember my grandmother (or anyone else for that matter) frying an egg like that! Everyone else in the class seemed to think it was a fairly normal thing to do. I'm American though so maybe this is something unique to Spain? Has anyone ever seen this done in the US? I'm not talking about just frying the egg in a lot of oil- I'm talking about literally dropping the egg into a saucepan FILLED with super hot oil. It tasted great in the end by the way!
  14. These are EL MUNDO´s Metropoli recently released culinary awards for 2007: Restaurant of the year KABUKI WELLINGTON Finalists: DIVERXO, ZARANDA Top newcomer restaurants of the year DIVERXO, SENZONE (tied) Top traditional restaurant HORCHER Finalists: JOTA CINCO, ZORZAL Top out of town restaurant VILLENA (Segovia) Finalists: LA PARTIDA (Villanueva de la Cañada), R DEL CALLE (Aranjuez) Top foreign cuisine restaurant LAVINIA ESPACIO GASTRONOMICO Finalists: DON GIOVANNI, SAKE DINING HIMAWARI, ASTRID & GASTON, TRASMONTANO Top more than a restaurant RAMSES Finalists: ALBOROQUE, SULA Top up and coming chef FERNANDO DEL CERRO (Casa Jose, Aranjuez) Finalists: CESAR MARTIN (Balzac), DIEGO GUERRERO (Club Allard) Top sommelier RUT COTRONEO (Senzone) Finalists: OSCAR LOPEZ (Alboroque), DAVID ROBLEDO (Santceloni) Top maitre d' JOSE LUIS PEREIRA (Aldaba) Finalists: ISAAC GARCIA MESONERO (Gaztelupe), RAFAEL LOMAS (Lagrimas Negras) Top tapas or wine bar TABERNEROS Finalists: ESCAURI, MUSEO DE LA PATATA Top decoration LE GARAGE Finalists: LA TERRAZA DEL CASINO, FISH CLUB Top gourmet shop MANTEQUERIAS BRAVO, VIUDA DE CUENLLAS (tied) Finalists: LIVING IN LONDON, PLAISIR GOURMET Honorary awards Madrid: CUSTODIO ZAMARRA (Zalacain´s sommelier) Spain: LOLITA Y PAQUITA REXACH (Hispania) Worldwide: JACQUES MAXIMIN (Ex chef Table d'Ámis)
  15. Just to let you know, I was passing by Gold Gourmet on Ortega y Gasset the other day, and noticed that they now have a fishmongers about 4 doors down from the fruit etc. shop. I didn't have the time to go in, but I got the impression that it was quite new. They looked like they had a good selection, and if the other shops are anything to go by, it should be good quality (if not a little pricey!). Has anybody tried it?
  16. ˙In this article from Men's Vogue, Jeffrey Steingarten says the best steak he has ever eaten was in Spain. His quest started during a trip to the basque region when he first had grilled buey or ox ( a castrated male greater than 4 years of age). His quest was later aided by two member of the eGullet Society, Pedro and Rogelio. Speaking of his meal at El Capricho: Those strong words certainly had me salivating, though I have never experienced what they had. Is there corroboration from others here? What kind of experience do people here have eating ox meat either in Spain or elsewhere? Does anyone have any particular recommendations on restaurants other than El Capricho where one can find steak this good? Any thoughts on El Capricho?
  17. Through a link on a blog I stumbled upon a while back, I found some website that was like a spanish youtube for modern cooking. I've looked everywhere and i really can find the link again. Can anyone help out with this.
  18. I just found some bags of Bomba rice with a sell by date of 2005. Other rices improve with age. I wondered if this applies to Spanish varieties.
  19. Chef Andres, Your work in popularizing both avant garde and Spanish cuisine in the US has been exemplary. In that vein, which style of cooking is more "you," that of El Bulli/Minibar or the types of recipes included in your cookbook and at your other restaurants? Are they mutually exclusive in your mind?
  20. Editing recipes from recent trip to Spain, and one of the chefs (Carles Abellan of Comerc 24 and Tapac 24) has used mushrooms that were identified as 'perros chicos.' they are small, and the caps are quite rounded, so much that they almost look like chickpeas. Does anyone know of which I speak, and ideally, can you provide a Latin name? As ever, thanks.
  21. Hello everyone, I wanted to introduce my new cookbook, The New Spanish Table, just out from Workman Publishing. I've been covering Spain for the last ten years for publications like Food&Wine, Travel+Leisure, and Los Angeles Times. The New Spanish Table is packed with 300 recipes ranging from traditional to the avant-garde, color photos, and essays on regional ingrdients, interesting chefs, history, and traditions. There are recipes from chefs like Arzak, Adria, Dani Garcia, and Carles Abellan, as well as from more traditional tabernas and tapas bars--all tested and retested and adapted to the American home kitchen. Provecho!
  22. I've never seen fresh cranberries in Spain, but then again I've never looked before... We've got a guiri gathering planned for Thanksgiving and I would like to make cranberry sauce from scratch if I can get my hands on some... Has anyone seen fresh cranberries lately at their local market? I asked around at our market (Mercado de la Cebada) and our usual fruterías and no one has them or knows what they are. I have been referring to them as arándanos agrios (trying to distinguish them from the somewhat more available blueberry/arándano)? Is there another name for them? Or is this a lost cause? Thanks! Here's a picture of the fruit in question, if that helps:
  23. I have returned to the Pyrennes and I am living in a small village called Puigcerda on the french Boarder and I am working for the second winter for Josep Maria Masso. I am going to explain a traditional technique for preparing chicken in the winter in the Cerdanya Valley. The chickens from Pages are an extordinary animal. Not your typical ''Free-range organic chicken'' these chickens are wild animals. The chickens are hung in our walk-in for about a week to dry out a little and concentrate the flavor of the meat. Slices of black truffles are inserted between the skin and meat of the chickens. They are as well stuffed with an mixture of bread crumbs foie gras, milk and black truffles. The chickens are then wrapped in linen. On the morning of Christmas Eve, we drove them to a forest where truffles grow. A whole is dug and in go the chickens. They will stay here for 2 weeks. Depending on the tempurature. (0 - 4 degrees celcius) A little cava for good luck! This is a very old recipe that has been practiced here in the Pyrennes. It was believed that when you rebury the truffle in the ground it will continue to release its perfume in to the meat of the chicken.
  24. I will be in Madrid and Barcelona for vacation in a few weeks, and I'm looking for recommendations on bookstores, which have a large selection of cookbooks or are exclusively cookbook stores. Does anyone have any recommendations? And, do the stores have selections/translations in English?
  25. I had the menu planned, than realized that one of the guests was allergic to seafood so I've re-hashed the whole thing at one in the morning to a Spanish tapa's menu (as we have Spain on the brain) sort of. Still one seafood tapa on the menu, but he can avoid that one. All the white wine drinkers in the group prefer "oaky chardonnays". Any rec's (and no razzing about the oaky chardonnay drinkers ) for Spanish whites around the $15.00-20.00 dollar range? I've never really drank that many Spanish whites (not my cup of tea), so I have no clue. I'd appreciate any input on this. Here's the menu, such as it is. Best I can do late night for a party tomorrow, starting at 4 or so. -Roasted Tomatoes with Thyme & Goat's Cheese on Puff Pastry -Lemon/rosemary/roasted garlic with sun-dried olive marinated BBQ'd chicken skewers (marinated, BBQ'd, cooled and then marinated in fresh marinade till serving time, to be flashed before serving, or maybe I will serve them cold depending on the weather and the time line) -Prawn Skewers done in the same way as above with a different marinade...any Spanish type ideas are welcome. -Roasted Asparagus wrapped with Serrano Ham -Portobello and Crimini Mushroom Pizza with Porcini Powder and some sort of cheese that I can't remember, before I froze it two weeks ago....maybe pecorino? Blueberry Limoncello Tiramisu made of course with home-made, egullet approved, Limoncello For the red I'm going to go with Las Rocas, Garnacha, 2003 (good cheap plonk and if it's good enough for Parker, it's good enough for the family)! My family wouldn't know the difference however, except if no oak was involved in their whites. cm
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