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Found 206 results

  1. Chatting with my brother the other evening he commented "You know about food Suz. Why aren't there many Spanish restaurants in the UK?" I don't really know the answer. I know that restaurants openings mimic immigration waves, hence the rise of the Indian restaurant. But I became rather stuck when my brother pointed out that many people came to the UK from the Caribbean, especially to the Midlands, and there aren't many Caribbean restaurants. I tailed off saying that I guessed that people didn't emigrate so much from Spain... So, what's the real story? Every town outside of London has an Italian restaurant. But they rarely have a Spanish one. Why is this?
  2. djzouke

    Spanish Reds

    Spanish reds continue to impress my young palate. I used to drink 60% white and 40% red until I encountered my first humble Rioja about 5 five years ago. Actually, I had a 1978 Rioja Grand Reserva in the early 80's and knew not what I was drinking. At $8 or so as I remember. When I started enjoying Spanish reds with food, I've never turned back. The only whites I buy are Champagne or Cremant de Limoux. I still wonder at the suppleness of Tempranillo. The variety is truly astounding. Decanter had a good feature on it a month or so a go. Long live the reds of Spain! Rioja, Jumilla, Navarra, La Mancha, Valdepenas, Ribera del Duero, Calatayud, Toro, Yecla, Almansa, Campo de Borja, Utiel-Requena, Cataluna, Castilla Y leon, Cigales and many more.
  3. Does anyone know how to make this fig bread? All it has in it is figs, nuts, honey, and spices. It's really good, but expensive at the store I go to, and I thought it'd be fun to make it myself. My store now carries Matiz apricot bread, too, but I haven't tried it....
  4. I consider myself a sherry beginner even though I have been drinking it for 20+ years. I am very fond of the Lustau line of sherries but they are hard to find here in Switzerland. Can anyone suggest some other really fine but rather unknown sherries to look for? I like dry sherry well enough but I really love the medium to sweet sherries. Thank you, Ed
  5. A friend of mine was telling us stories of his trip to Europe, and he recalled one particular dish he ordered in Spain. I have never seen these things, so I have no idea of what they are. He said he was in a restaurant where no one spoke English. He couldn't understand the menu, so he just ordered anything. He received a dish of what he described as very tiny clams cooked, may be steamed, in some wine or broth. There was nothing else to accompany them, and he had no idea how to eat them. I asked if they were as small as a fingernail -- no, much smaller -- the size of popcorn kernals. At first he thought he should eat them whole, but their exteriors were very hard. He tried opening a few, but he said he would have been there all night doing that. Finally, he just gave up. I know him well enough that I know he's not pulling my leg, and he asked me to find out what they were and how they were to be eaten? Anything? Thanks!
  6. Hello, I am in love with Marcona almonds and would like some information on them. I first encountered them in a Portland restaurant and now purchase them in Seattle. I know nothing about their origin, except they are from Spain. Is there a specific region they grow in, in Spain? Why can i only buy them blanched and whole? Why are they so expensive? Why have I only just heard of them? Are they used extensively in the cooking of Spain? How are they used, mostly? Any help? Shelora
  7. Hi, I lived in Granada in the early nineties and ate boquerones ALL THE TIME. They're one of my top favorite foods, fried with lemon wedge or in oil & vinegar (?). But....I never found out the name of those little fish in english - (sorry, I'm pretty seafood illiterate). Would someone please tell me if they are anchovies, sardines or something else? I'm finally going to get some fresh anchovies and if the boquerones served in Andalucia are indeed anchovies then I would love to try my hand at this scrumptious treat. So..... does anyone know how to prepare them? They seemed like they were lightly coated with flour and fried -in olive oil? -pan-fried or deep fried? -gutted? Thanks a lot for anyone's help on this subject! Elizabeth
  8. I googled this and also did an eG search but couldn't find anything substantial on this restaurant. (I did see that Rachel said she'd never go back there, but didn't see a post saying why...) I see they have a Newark location as well as a Mountainside location. I am looking for info on the one in Newark (but I assume the food is the same at both?) I am attending a convention at the Newark Airport Marriott in a couple of weeks and people were talking about going out to dinner to a Spanish or Portuguese restaurant. Someone highly recommended Spanish Tavern so I thought I would turn to the eG "experts"...yea or nay? If nay, any others you'd recommend? It has to have parking, as we will be coming in 2 or 3 cars and one or two of the folks in the group have some mobility challenges. So a parking lot would be a great advantage. Thanks for any suggestions you can give! Randi
  9. I had a loaf of Portuguese batard today that was bought from the local supermarket and it was very good. It was the size of a baguette, lite in color, and had a very holey inside texture. What I would like to know is what type of flour is used, because it's different than the flour I'm using to make it such a lite color, and would the sourdough starter be useful in making this bread? i also had the Portuguese rolls and they to were very good, they were also lite in color and very holey. Basically, any recipes for these items? Polack
  10. Hi -- This is my first post on what looks like a great site. I'm cooking tomorrow night for a friend who lived in Portugal for many years. Does anyone know where I could find a great recipe for some sort of fish stew? Thanks for any help you could provide. Best wishes, AW
  11. A short visit to my Brother-in-Law outside Madrid got me to a fine Cheese Store in Madrid. They not only advise (Spanish only) but let you taste as much as you want and can handle. I purchased five different cheeses: Garrotxa, Idiazabel, Manchego, Zamorano (Toro) and another, forgot name. Each piece weighed appr. 1.5 kilo, with an average price of 15.00 Euro per kilo. After wrapping in the appropriate 'Cheese Paper', they vacuum sealed each piece in a very heavy duty plastic for travel and preservation. No charge!. I had all these cheeses plus some canned Ventresca Tuna and my favorit "elxillo" Anchovies in a suitcase with clothes. I declared on my customs form all to what they were, and did not have to open any suitcase at Logan/Boston. The place in Madrid is: Jamoneria - Carniceria - Quesos "Bruselas", Avenida de Bruselas 49, Tel: 913-567-498, Something else, here is a good web site for Spanish Cheeses: http://www.cheesefromspain.com/CFS/Guide/C...hestabInd_I.htm
  12. sammy

    Spanish Wine Rec's

    We're hosting a dinner Friday night as a fundraiser for my daughter's school. My wife and I chose a somewhat Spanish theme so would like to stick with some Spanish wines. Our entree is going to be a roasted white fish of some sort (depends on the fish market but probably halibut or hake or maybe cod) over a bed of roasted potatoes, onions and tomatoes with olives, chorizo and fresh herbs. The fish will be breaded with herbed bread crumbs. The sauce is the juice from the vegetables plus some fish stock and a touch of fino sherry. For appetizers, we'lll have assorted tapas to include ham, chorizo, manchego, spanish frittatta, piquillo peppers stuffed with goat cheese and and maybe sardines. Desserts are at someone else's house. Yeah! I was leaning towards an Albarino to start (Pedro de Soutomaior) and a basic rioja (Caceres) or a Ribera del Duero (Protos Cosecha). I'm not looking to spend a fortune on the wine as I do not believe many will notice the difference anyway. I'd like to keep it in the $10-$15 neighborhood. I'm saving a better bottle to drink while doing the dishes. Your suggestions are appreciated.
  13. Spanish, Portuguese, French and Japanese cooks (not to mention Ukrainian canners) have always valued certain fish organs (livers/ tomallies; sperm sacs; coral/eggs etc.) as being particularly delicious, whether fresh or carefully preserved. Either that or they'll insist on eating the whole fish, specially if it's fried or boiled up in a stew, including the crispy or gelatinous skin. Fish cheeks are specially prized - they're undoubtedly the best part. The tragedy, of course, is that, with most fish processing around the world, these delicacies are generally discarded (whether on board or when landed) or turned into fish meal. I recently came across an American study which is looking into the nutritional goodness inside a cod (though more sensitive readers might be put off by the stark photographs of its innards) and was reminded of an article Joan Merlot published in June 2003 about the growing number of Madrid restaurants which are honouring fish's organ meats (in Spanish). In Portugal, apart from red mullet, monkfish, cod and sardine livers, as well as the much-loved "ovas" of hake, grouper and "mero", there has always been an unfortunate tendency to discard viscera, unless the fish is particularly tiny (horse mackerel, sardines) or delicious (Dover sole, turbot). Cuttlefish are eaten with their ink and innards but, stupidly, squid are too often cleaned and only the outer flesh eaten - though the ink and viscera are just as delicious. With shellfish, everything is eaten (specially the delicious shrimp and gamba "brains" and every single drop and chunk, bar the lungs, of langoustines, spiny lobsters, spider crabs, etc - although often (lamentably) mixed up in the shell with bread crumbs, malagueta chiles, beer and mustard). I was wondering what, outside sushi houses, are the best restaurants in Spain today for tasting fish livers and other innards? And which are the best canned products and where can you procure them? (I only know of El Corte Inglés's Gourmet sections and Delicatessen). Also, outside Spain and Portugal (specially in Northern and Eastern Europe, not to mention the whole Far East, of which I'm ignorant) what dishes and canned products (caviar apart!) should I look out for?
  14. One of my most favorite dishes in all of Spanish cuisine is the humble Tortilla de Patatas. While we've had some valiant attempts at making authentic ones at home, I fail to be able to reproduce the kind of results we get at our favorite Spanish restaurants in the US and that I've had abroad. Sure, its a simple dish, but its not just the sum of its parts. Whenever we try it the eggs get overcooked, we seem to use too much olive oil, or the potatoes have the wrong texture. Or it tastes fine but the whole damn thing falls apart. Theres a good (and really funny) multimedia web site called Mundo Tortilla which I discovered a few years back (and posted originally about on CH) thats dedicated to the humble dish, but it falls short on tips and techniques for the perfect tortiila. Anybody?
  15. I know very little (beyond the obvious) about Spanish cuisine, but my wife is a big fan of the Boston area tapas restaurants and I'd like to learn how to play some of those tunes at home. Thus, I'm looking for a somewhat traditionalist English-language starting point to cooking tapas -- something that will help me duplicate the classics one sees at most US tapas places, but with good guidance around authentic ingredients. Penelope Casas's book Tapas: The Little Dishes of Spain seems to have been the gold standard at one time; is it still? If not, what is?
  16. My wife and I will be in San Sebastian for a few days in early July, and I have booked Arzak for dinner one night. Due to financial constraints, this will probably be our major blow-out meal of the trip. I requested a non-smoking table but in the booking confirmation I have been told that the non-smoking section is full, and that we will be seated in the smoking section. It's a long time since I've had to think about smoke being an issue in restaurants, and my tolerance for same has seriously diminished. This might be a deal-breaker for me. Is smoke a problem at Arzak? Is this something I'm going to encounter at all the high-end restaurants in San Sebastian? I've no problem with smoke in more casual surroundings (i.e. pintxo bars), but I'm reluctant to fork out hundreds of Euros for a meal if I'm going to be breathing so much smoke I can't smell or taste properly. I may see if the non-smoking section is free some other night, but if not, should I look elsewhere? Would be grateful for any learned comments!
  17. Hi, The term "Tapas" or finger food is coined by the spanish and they are well-know for their finger food. There is one type I am afraid I forget the name served like french fries and is pipe with 2 kinds of sauce, anyone can tell me the name of it? Thanks you
  18. I talked the assistant into giving me a large lump of the fat from my pata negra ham today, as I love it almost as much as the meat. I am sure there are recipes in which it is the star (there are a few bits of ham still attached). I'd welcome knowing what I can do with this other than nibble bits. Would it be a waste to render it down? (I suspect so).
  19. I recently purchased a few cazuelas of different sizes - they look like this. They were seasoned correctly, or at least the way I was told to. So, after cooking some artichoke hearts with olive oil and parmesan cheese in one last night, I popped it into the dishwasher, and this morning, when I opened the dishwasher I noticed an off-smell - that of rancid oil. Sure enough, it was coming from the cazuela. Bad. So, I'm wondering if the oil soaks into the pores and then turns rancid, or did it have something to do with the dishwasher? Any one else have this problem? And what exactly is the best way to care for this unique cooking vessel?
  20. What Spanish wines are you drinking this year? Tasting notes or not. Favorite regions and vineyards. Questions and discussion.
  21. Good news for Albariño lovers. It looks like this year's harvest is going to be both abundant and high in quality - two characteristics that don't always go hand-in-hand in grape-growing. This is especially good news considering the dreadful forest fires that raged in Galicia in the first half of August and which affected some of the vineyards of D.O. Rias Baixas. Rias Baixas produces most of the Albariño that you are familiar with. Overall damage to the vineyards apparently was not extensive. Ironically, some say that the fires may have contributed to a premature ripening of the grapes (the harvest is expected to be early this year - Sept. 10), because the heat and smoke created a kind of small-scale greenhouse effect and kept nighttime temperatures higher than normal. At least that's one theory that has been thrown around. But the summer has been very warm and very sunny for Galicia (Spain in general is going through a severe drought), so I figure that has been the mot important factor. By the way, the D.O. in July rated last year's (2005) vintage as "Excellent", so keep that in mind for your next purchase.
  22. hazardnc

    Spanish Cavas

    I love cava and Italian Prosecco. I also love cheese. Do either of these sparkling wines go well with cheese? If so, what should I buy?
  23. Could anyone here supply me with the names and addressess of some Asian retail stores please? May be Indian, Chinese or South East Asian Thank you
  24. I found a great wine shop in Spain. In San Sebastian, about an hour (or two, depending on your route) East along the coast from Bilbao. It's Vinos Ezeiza, on Prim 16 (+34 943 46 68 14). (Finding it was not accidental. I asked the sommelier at Akelare to recommend a wine store in San Sebastian.) It's a dusty old shop, filled with interesting wines. Mostly Spanish, mostly Riojas, but lots of other stuff as well. (He had a bunch of Vega Sicilia wines that were outside my price range.) And older stuff: wines from the 50s, 60s, and 80s. Some French, even. The old guy who runs it speaks no English, but he's great. He definitely knows his stock. This is what I left with. (I flew to Spain with an empty 12-bottle wine shipper.) 1 x 1964 Vina Albina Rioja 2 x 1982 Montecillo Gran Reserva Rioja 3 x 1991 Vina Real Gran Reserva Rioja 2 x 1994 Vina Real Gran Reserva Rioja 1 x 1995 Vina Real Gran Reserva Rioja 2 x 1994 R. Lopez de Herdia Rioja 1 x 1995 R. Lopez de Herdia Rioja And he gave me a bottle of local Basque white as a gift. I'm going to buy some cod to have it with. Most of the bottles were 20 or 25 euros, with the older three being as much as 50 euros. (My total bill for the 12 wines was 330 euros.) I have no idea how often anyone gets to this part of the world, but if you do happen to get there this shop is worth a trip. He said that he's open from 8:00 to 8:00, without a siesta.
  25. I've been doing a lot of Portuguese cooking lately, and the famous chili sauce, piri-piri, seems to be compatible with virtually everything. I'd like to make the stuff, but it seems that every recipe I can find is quite different; some include olive oil, others just vinegar; some use fresh chilis, others dried. I'm quite surprised by the wide variation in recipes, and am not sure where to start, nor which is the "real" piri-piri. Can anybody out there with knowlege of Portuguese food tell me how to make the real piri-piri that is found in restaurants and homes in Portugal? (Cross-posted at the Cooking forum). Thanks! Austin
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