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Found 206 results

  1. KarlK

    Spanish Wines

    Hi folks, Need a little help here. I am looking for any RED Canary Island wine, preferably from the largest of the Canary Islands: Tenerife. I hoping one of these is available in the States. Is there a "Tenerife" wine available in the states? Thanks, KarlK
  2. Hola Chef Andrés, every time I am in Spain I am amazed at the pristine quality of the fresh seafood. We also have great seafood in the US, especially in the Chesapeake Bay region near your restaurants. Would you be willing to share some of your sources for excellent seafood? Another specialty I miss from Spain is top quality bacalao, from the lomo to the tripa de bacalao. I am always disappointed in the quality that I find, at least here on the West Coast. If you are willing to share, I'd love to know who provides your D.C. restaurants with these difficult to find products? Thanks so much!
  3. The supplier for the upcoming Worlds of Flavors-Spain program at the CIA campus in Napa emailed me to see if I could help him to procure tripa de bacalao, salt cod tripe. Some of the stellar line up of superstar Spanish chefs want it for their demonstrations. Ideally, the source would be in the US or Canada. If that fails, he's interested in a source in Spain, preferably one that has a website and the ablility to cryovac it. Let me know if you have any leads or ideas! Thanks! On a side note, anyone know how to get me a ticket into the long sold out conference??
  4. hey friends, i am in Lisbon and, being from California, i would like to cook a Mexican style dinner (i was thinking fajitas, refried beans, and rice) for some Portuguese friends here who have no idea what this cuisine is about. luckily there is a Corte Ingles (Spanish supermarket chain) here where i can find almost everything (even tortillas and canned jalapeños!) however, i need to figure out some substitutions for the ingredients that i cannot find here....for example, Mexican chili powder for the marinade. i only saw Indian chili powder....will that do? and dried pinto beans? i saw Cranberry beans, are those the same? and what can I substitute for Serrano chilis (for the pico de gallo salsa)??? does anyone have any suggestions? oh yeah, one more question....this isn't Mexican food related but I have a recipe for a very decadent chocolate cake i would like to prepare for dessert...but it calls for mini-marshmallows and as far as i know those don't exist here....what can i do? thanks in advance!
  5. During the last 4 days, up until yesterday, at this place called Alcobaça, here in Portugal (120km north of Lisbon), where there is a huge 12th century gothic monastery there has been a Monastery Pastries & Licquors meeting. As one picture worths for one thousand words I'll leave you with about 9000 words...
  6. Hello, My husband and I are planning a trip in Portugal, visiting Lisbon, Sintra, Obidos, Coimbra, the Serra de Estrela mountains, and the Douro river valley, and finishing up in Porto. I've been lurking in this forum for a while reading all the great recommendations for dining in at least some of those places. Thanks for all of that, it's making my mouth water. I have a very specific question, though, and I was hoping some of the resident Portugal experts could help me out: I am gluten intolerant, which, if you're not familiar with it, means that I cannot eat anything made of wheat or its relatives (rye, barley, spelt). That includes, obviously, bread and pastries and pasta, but also even the tiniest bit of flour added as a thickener in a sauce, or lightly coating a fish about to be fried. I'm highly sensitive to it, like an allergy (though technically it's not an allergy, it's an intolerance). In general I've worked out how to eat out very well, I know obvious things to avoid, and it's not a problem travelling when I speak the language. But, while I can read Portuguese I can't speak it really at all, so my question is: can you point out some things that might contain wheat that I wouldn't necessarily expect? For example: -Do some people use wheat starch to thicken a flan or custard in Portugal? (I have heard of this in general as a danger, but I wonder about Portuguese habits in particular.) -What about sausage? I know there is at least one specialty sausage made with flour or bread, but should I worry about things like that being added to other sausages? -When fish is fried, including sardines and bacalhao, do people flour it? I'm just talking about average, traditional, seafood and grill type places, of the sort that so many people have recommended in the Portugal threads. Obviously a more upscale restaurant is less predictable. And don't worry about giving me wrong advice--if I get glutened it won't be life-threatening, I'll just be unhappy for a few days. Thanks, I'd appreciate any guidance. Anne
  7. I am renting an apartment in Barcelona next week so figured I'd pick your collective brains for the best stalls to visit in the market. Also, any other markets I should visit would be welcome information. I should add that I am on Carrer Valencia, near the Urgell Metro stop. Not sure what neighborhood that is. Cheers!
  8. I will be in Barcelona and San Sebastian for about 10 days in late September and early October. I am a serious home cook and am interested in high end cooking classes specializing in either contemporary cooking techniques or regional specialties. Any recommendations are greatly welcomed.
  9. The Week of January the 2nd, 2006 El Mundo's Metrópoli magazine Metrópoli starts the year with their traditional Madrid dinning awards 2005, being the winners: Restaurant of the year Winner: LA BROCHE. Finalists: El Mesón de Doña Filo (Colmenar de Arroyo) and Casa José (Aranjuez). Best newcomer Winners: (Ex Aequo) El Antojo and Zaranda. Finalists: Asiana and El Patio de Leo. Tradicional Restaurant Winner: Asador Imanol. Finalists: La Lonja (Pozuelo) and Asturianos. Foreign restaurant Winner: Yuán. Finalists: Boccondivino and Petit Bistrot. Outskirts of Madrid Winners: (Ex Aequo) El Mesón de Doña Filo (Colmenar de Arroyo) and Casa José (Aranjuez). Finalists: La Lonja (Pozuelo) and Urrechu (Pozuelo). Up-and-coming chef Winner: Ricardo Sanz (Kabuki) Finalists: Fernando del Cerro (Casa José) and César Rodríguez (El Antojo). Best maitre d' Winner: Leoncio González (Txistu) Finalists: Fernando González Ortiz (Yuán) and Ángeles Giménez (Nicolás). Best sommelier Winner: Juan Antonio Herrero (Lágrimas Negras). Finalists: Manuel Rosell (Bodegas Rosell) y Gerardo Giménez (Gaztelupe). More than a restaurant Winnerr: Nueva Fontana. Finalists: Asiana and Lavinia Espacio Gastronómico. interior decoration Winnerr: Lágrimas Negras. Finalists: Arola Madrid and Europa Decó. Tapas / Wine bar Winner: El Quinto Vino. Finalists: El Fogón de Trifón and El Gorro Blanco. Gastronomic shop Winner: Raza Nostra. Finalists: Pastelería Internacional and Supermercados Nativo. Fernando Point ends the year discovering Sudestada the new Madrid branch of this asiatic-argentinian restaurat. And acording to the critic the food is authentic, fresh and terrific. Point also visites new and young fussion restaurants like the promising Sushi Olé and Nagoya, and the not so convincing Assia in Wok . Alvaro Lerena visites Prado Cuatro a classic café turned into a tapas bar. Top Metrópoli goes for the best restaurants serving Oriental Lobster El País' El Viajero Jose Carlos Capel discovers Loft 39 a faraonic bistro in the Salamanca area of Madrid. La vanguardia 5 a taula visites Magatzem to discover that is much more than a traditional food house. El Correo Rafael García Santos pays a trip to Torrijos in Valencia to prove that the restaurant is moving in the good direction. Lo Mejor de la Gastronomía Rafael García Santos revisites Mugaritz in Rentería, Guipuzcoa and explains the downgrade that this restaurant has suffered in his guide. Xavier Agulló writes about Fabian Martín a surprising pizza restaurant in Llivia, a catalonian city located in France.
  10. This one is another typical portuguese dessert. Along with the Custard Tarts this is one of our most well-known pastry items. It has its origin - along with almost every egg dessert here - in the old monasteries and convents. Click here for the recipe
  11. I know in Sicily couscous is still prepared and there is even an International festival. I'm invovled in a discussion about Brazilian cuzcuz elsewhere with a Brazilian woman who tells me that cuzcuz in Brazil is mainly consumed during the Junine Feast. She tells me that there are Portuguese, African and Italian recipes.
  12. I am interested in experimenting with Spanish cooking, but have not found a good book on the subject. Does anyone have a suggestion for a nice, thick book on Spanish cooking? Thanks! Dan
  13. I'll be bringing along some of my Russian,Ukrainian and Israeli friends to enjoy some of our foods Next Sat and Sunday cheers! Cya there
  14. I'm tired of paying $1 crisp for something that probably costs 5 cents! Can someone tell me how to make these? Thanks.
  15. I live in Louisiana, and crawfish (you might call them crayfish, but you'd be wrong ) is a big deal. I've been hearing that restaurants have been recently, over the last few years, buying Spanish crawfish. As an import it's supposed to be superior to the Chinese product and closer to the Louisiana product. How big is the Spanish crawfish industry? They're able to undercut the Louisiana product on price. And that I can't quite figure out. Between the weakness in the dollar and, I'm assuming, regulation on a minimum wage, where do they get the labor to hand peel crawfish?
  16. It has taken a long time, but finally we are able to purchase Jamon Serrano here in British Columbia, Canada. This is my second tasting since December. My first was in Oaxaca, Mexico. A Spanish restauranteur there made his own, several whole legs were hanging in his back fridge. The flavour was an epiphany. Aromatic, faintly floral, it was amazing. Thinly sliced, the jamon was served with fresh baked bread spread with a ripe tomato and olive oil mix. Unforgettable. The second jamon serrano, served over last week end, had the hoof attached and a special clamp held it in place, which is a traditional technique. We were treated to thin slices served with manchego cheese, quince paste, olives and toasted whole almonds. It is from a company called Campofrio. It was delicious but not as aromatic as my first experience. Is the first time always the best? Does this depend on curing times? How is jamon serrano served in Spain? In a tapas bar for example? Are all jamones serranos created equal?
  17. Anyone here willing to share recipes for frango no churrasco? I've heard that in Algarve they do make tasty chickens that way thanks
  18. Wonder what type of toppings and how porras are served? Is there any savoury porras or just sweet tooth things? thanks
  19. Adria is now hawking Lay's potato chips (I am not making this up). Now, don't get me wrong--the potato chips were delicious, and I would never turn down an opportunity to dine at El Bulli, but does anyone else think that Adria's pushing the envelope of overexposure? He has truly become the "Wolfgang Puck" of Spain: [edited for typo] Note from the host: This topic has been split from elBulli 2006 reservations
  20. Here's an article by Gary Regan that appeared in today's San Francisco Chronicle about a drink created by David Nepove at Enrico's Sidewalk Cafe in San Francisco. The article is written as an amusing dialogue between "The Professor" and "Doc." You may draw your own conclusions. To make the Spanish Rose you need: 1 sprig : rosemary 1.5 oz : gin (Plymouth is specified) .75 oz : Licor 43 .75 oz : fresh lemon juice .50 oz : cranberry juice Strip the leaves from the bottom half of the rosemary sprig and muddle with the lemon juice. Reserve sprig for garnish. Add gin and Licor 43. Shake with ice and strain into ice-filled wine glass. Top with cranberry juice and garnish with rosemary sprig. Sounds interesting. I've never made a cocktail with rosemary.
  21. When I travel I love nothing better than visiting local food markets. Where are the best ones in Lisbon and what should I be looking out for in early October?
  22. I picked up some Spanish chorizo to use in making Caldo Verde, but would like to hear about other great dishes using it.
  23. I'm lucky enough to have some time to spare, and since food is probably my top "non-professional occupation" I decided it was time to leave aside my kitchen hacks and get some proper training. After looking around a bit I enrolled in Mey Hofmann's School near the Borne neighbourhood, and for about 3 weeks now I've been attending the twice-a-week sessions that make the 1-year professional cook course (as opposed to the more complete 3-year hostelling/chef one). The course is aimed mostly at amateur cooks and people working in the industry wanting to learn basic skills. Hofmann seems to be a well respected school here in Barcelona and is well known for its restaurant as well. The course is pretty standard (I don't have any experience with other courses, it just seems so), and for now we've gone over vegetables, herbs and spices and just this week we started with knife skills and some cooking techniques. Next Thursday is our first day in the kitchen! (pretty excited about it). I am enjoying it inmensely and getting more into it as time goes by, and so I wanted to share my experience with fellow eGulleters. If there's interest in the forum I'll keep adding weekly comments on how the whole affair develops. Silly.
  24. There's no shortage of food purveyors in Barcelona, ranging from the neighbour meat, poultry and fish shops to the famous and tourist-packed Mercat de la Boqueria. Since I moved here I've been slowly discovering more and more possibilities on where to get my stuff. Now what I would like to know from more experienced locals is what options they favor. Do you always go local, or run a couple of times a week to the Boqueria? I went there a couple of times but it can get busy and I'm not a big fan of crowds. I live a couple of blocks away from el Mercat El Ninot and I usually favor that one. I'd like to hear from other people's experiences, where do you find the freshest products, opinions on price, etc. Mariano
  25. Wines from Spain always does a good job in organizing their tastings and offering a broad range of interesting producers. This years regular "Great Match" tour will donate 100% of the proceeds to local food banks. I always highly recommend these tastings as a great introduction to the broad range of excellent wines being produced in Spain today. Each Great Match tasting features a comprehensive tasting of more than 200 Spanish wines, representing many of Spain’s 63 denominations of origin. The wines will be paired with an international menu of “tapas,” Spain’s world-famous appetizers, created by leading chefs in each city. The 2004 Great Match Tour will include the following cities and dates: Dallas Wednesday, June 2nd, The Morton H. Meyerson Symphony Center, Dallas 2:30 p.m. to 5:00 p.m. – Tasting Preview; Open to members of the Trade and Media - 6:00 p.m. to 8:30 p.m. – Consumer Event; Admission: $40 in advance, $50 at the door. Charity Partner: North Texas Food Bank San Francisco Wednesday, September 28th, The Regency Center, 1290 Sutter St., San Francisco 2:30 p.m. to 5:00 p.m. – Tasting Preview; Open to members of the Trade and Media - 6:00 p.m. to 8:30 p.m. - Consumer Event; Admission: $45 in advance, $55 at the door. Charity Partner: Food Runners New York Wednesday, October 6th, The Metropolitan Pavilion, 125 West 18th Street, New York City - 2:00 p.m. to 5:00 p.m. – Tasting Preview; Open to members of the Trade and Media - 6:00 p.m. to 8:30 p.m. - Consumer Event; Admission: $45 in advance, $55 at the door. Charity Partner: City Harvest Miami Thursday, October 14th, The Biltmore Hotel, 1200 Anastasia Ave., Coral Gables 2:30 p.m. to 5:00 p.m. – Tasting Preview; Open to members of the Trade and Media - 6:00p.m. to 8:30 p.m. – Consumer Event; Admission: $45 in advance, $55 at the door. Charity Partner: Daily Bread Food Bank For reservations and further information, visit www.greatmatch.org or call 1-866-849-8703.
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