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  1. 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
  2. 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
  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. 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.
  5. 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?
  6. 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
  7. 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
  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. 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
  10. 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!
  11. 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
  12. 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?
  13. 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.
  14. 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
  15. 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?
  16. So I was able to get my hands on the bones of two bellota jamon iberico legs. But being an at home chef, i dont have a stock pot that big. Will chopping it into pieces affect the stock because of the marrow? Any suggestions on using these bones? Thanks!
  17. Dear friends, I would like to list here clever gastronomic proposals out of the ordinary to innovate in the kitchen. As an initial example propose our own proposal of cooking our homegrown rice to make our paellas in "El Sequer de Tonica", Spain. Who said that everything is invented in the field of gastronomy. I wait for your suggestions!! Cheers,
  18. Hello every one, Today, I want to share one of my favorite pastry recently: Portuguese Egg Tart. I first knew about this tart from KFC. One time, I went to our favorite KFC spot in HCMC when they were promoting these. They asked if I wanted to try. It looked so irresistible, so why not? Since then, I have been in love with this pastry. But it’s so expensive buying them from the shops, comparing to its easy-to-find ingredients and easy-to-make nature; especially now I are studying in Finland. I decide to make them myself. So here is how I make Portuguese Egg Tart. (12 mini tarts) Ingredients Tart crust 500g store-bought puff pastry Filling 150g heavy whipping cream 200g whole milk ¼ tsp. vanilla extract 60g granulated white sugar 2 whole egg + 2 egg yolk Instructions Step 1: My puff pastry is already cut into rectangles like this, 125g per, so I use 4. Roll them in to tight cylinders. Stick layers of dough up at the end of the roll using a bit of water. Step 2: Cut each cylinder into 3 smaller ones. 3 multiplies by 4 is 12, that’s how I divide mine. If yours comes in bigger or smaller size, divide them accordingly to have 12 even balls of puff pastry. Step 3: Dip every ball into a dish of flour generously. Then roll them out into a thin round sheet with the cycle side facing up, like this. Here is where my mistake happened. I should have roll these a bit thin toward the edge, leave the inner thicker because the filling will make the puff pastry crust wet while baking and make the tart more fragile that usual egg tart. Step 4: Prepare your tart pans by grease the with melted butter, or put some cupcake paper cups in, like me. This is very important because if you don’t, the tart will stick heavily to your pan. Then adjust all the crust into your tart pan, in my case, cupcake pan. Step 5: Preheat your oven to 200 degree Celsius. Prepare a rack on the last level. Step 6: Separate your eggs. Put eggs and yolks into one bowl with all the sugar. Beat them lightly with your whisk until there is no string of egg white left. Step 7: Add heavy whipping cream and milk into the egg mixture above, whisk until everything combined. Add the vanilla extract. And you are done. Originally, the filling must be made by double boiling method, meaning the egg mixture must be cooked on a heatproof bowl that stay on top of a boiling pan, until it thicken up. Then let cool to room temperature for about almost 1 hour. I decide to go shortcut on this since Bear was OK with that the last time and I do not wish to prolong my baking time further. It totally depends on you to choice how you want to do in this situation. Step 8: Pour the filling into the prepared tart pans, through a strainer. Step 8: Put the tarts into the preheated oven, last rack. Step 9: Bake them for 25 to 30 minutes or until the top of the custard caramelize a bit. During the baking time, I see my tart fillings popping up like balloons. I just did a little sneak and my egg custard like of crack on the surface. Step 10: Take the tarts out of the pan. You can enjoy them now, as they are warm, some forks prefer that. Personally, I enjoy them cool, because by then, the crust will be settled and less fragile, and the filling is more enjoyable. If you prefer mine, put them in the fridge for 30 minutes before serving. Eating these tarts are like having a Fandango dance on your tongue. The buttery flavor of puff pastry combines with the soft, rich custard. Uhhmm. My limited vocabulary cannot fully explain this. Hope you enjoy the recipe. I have some problems this time, for instant, my filling pop like balloons while being baked. Then it cracked on the surface, and my crust seem a bit too fragile after being bake. Here is its innards . How could I avoid these problems? Thank you so much in advance. Anyhow, Happy Baking! Rose,
  19. Hola egulleters! Those of you who know me know that I like to turn my hand at Charcuterie now and then. Nothing is more satisfying than breaking down a whole pig and turning it into delicious cured meats and sausages. I'm quite happy making a wide range of products but there's one thing that I just can't get right. Fresh Spanish cooking chorizo, in particular I want to try and recreate this wonderful stuff from Brindisa http://www.brindisa.com/store/fresh-chorizo-and-morcilla/all-fresh-chorizo-and-morcilla/brindisa-chorizo-picante/ They're wonderfully red, juicy and packed with deep pimenton flavour. Now when I make them I can get the flavour right but the texture is all wrong, very mealy, not at all juicy and the colour loses it's vibrancy too easily. What's the secret to them I wonder? Some kind of additive and/or food colouring? My recipe sees me mincing 2.3 kg fatty pork shoulder through a fine die, mixing with 80g pimenton, 50g salt, 30g sugar, 35g fresh garlic and stuffing into sheep casings. Here's a photo of them: I rest them overnight in the fridge before cooking with them. Maybe I should be putting some curing salt in there and hanging them for a couple of days? Does anyone have any experience making this kind of juicy fresh Spanish chorizo or even chistorra?
  20. 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?
  21. 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
  22. 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).
  23. I recently moved to Barcelona, and have scoured around searching for shop selling artisan oils and vinegars in the city, only to find very little. Is there specialty store in the city for this kind of thing, or perhaps it's at a dry-foods store at one of the markets? Also, artisan dairy products, do they exist in town? Fresh local butters and milks? I've found eggs at the market, so that's getting close, but I'm missing my dairy. Thanks for your help.
  24. Does anyone have a good fish escabeche link or recipe to share? Thanks
  25. I am planning on moving to Spain soon, and am trying to decide on a place. I can live pretty much anywhere but there are a few things that I am particular about. Briefly about myself, I have a daughter with some health issues who is recovering nicely and the most significant intervention up until now has been food. My hope is that I would be able to improve this even further in Spain. I am looking for a place that is environmentally clean, away from industrial releases with good, clean air and water. Equally important is the availability of completely grassfed meat and dairy and produce grown without chemical fertilizers and pesticides. Extremadura looks ideal on google, but is it really so? Is the kind of food I am looking for easily available there? I am also very keen on cooking freshwater fish which seems to be in abundance there. The waters in Extremadura sound marvelous. Also, very taken with the availability of wild game. Oh, I could live in other parts of Europe but my heart is set on Spain The only reason to go elsewhere would be better resources for food. I have been reading on this forum and realize that some of you are very knowledgeable, looking forward to hearing your opinions and any advice. Aargi
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