Jump to content

Search the Community

Showing results for tags 'Spanish'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Categories

  • Help Articles

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Website URL


LinkedIn Profile


Location

Found 207 results

  1. Rebel Rose

    Spanish Rose' vs. Other Rose'

    As it happens, rose' has been on my mind a lot this week. Summer is coming . . . Last summer, Dan (my SO) was visiting Stefan Asseo at L'Aventure Winery here in Paso Robles, and he came home with 6 delicious bottles of Stefan's rose' as a gift for me. I blew through those bottles; the wine was incredibly good and went with all our light summer fare--antipasto plates, shrimp, pasta salads, etc. When I hoped to get more, I discovered that Stefan was sold out. Lesson learned: I am starting my rose' shopping in April! And in keeping with that theme, Gabriella Opaz at Catavino has declared April to be "Spanish Rose'" month. But the catch is, you have to taste and compare a Spanish or Portuguese rose' to any rose' of your choice from elsewhere. Sounds like fun, huh? Catavino also has their own forum, (I love the "virtual tasting" graphic). Does anyone else have rose' on their wine shopping radar?
  2. I thought I'd share my version of The Hirshon Gambas al Ajillo (Garlic Shrimp). To my palate, this is the best version, let's see if others agree with me - and share their recipes as well for a cookoff by some enterprising eGulleteer. The gauntlet is thrown down! cheers, JH ______________________________ The Hirshon Gambas al Ajillo (Garlic Shrimp) 1/2 cup butter (one stick) 1/2 cup extra virgin Olive Oil 12 cloves Chopped Spanish Purple Garlic 2 lbs. medium shrimp, peeled, soaked in salty water for 20 minutes, washed and drained 1/4 cup beef broth 1/3 cup lemon juice 1 tsp. smoked Spanish Paprika 3 T. crushed dried chili peppers, (I prefer cascabel for this recipe) 2 Bay (laurel) leaves 1/2 cup Fino Sherry wine Salt and Black pepper, to taste 1/3 cup Chopped Parsley 1/4 cup chopped fresh Thyme leaves 1. Melt together butter, olive oil, and garlic and simmer until light brown; set aside on low heat. 3. Simmer together beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside on low heat. 4. Heat oven to 500 degrees F. with large terra cotta cazuela or ceramic dish on oven shelf. 5. When the cazuela becomes very hot, remove to the top of the stove. 6. Bring butter and olive oil solution to a boil and add immediately. Add shrimp and stir with a wooden spoon until they turn pink. Add sherry and broth (which has been brought to a boil). 7. Stir, add in parsley and thyme, stir again and return to oven for 5 minutes. 8. Serve with rice or bread to absorb the juices!
  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. L’Angle/ October 19, 2008 Last year, I discovered Chef Jordi Cruz’s incredible culinary talent. My review of L’estany clar can be found here. After some delays, his new place L’Angle finally opened. The restaurant is part of HERE, a beautiful complex that includes the romànic monastery, the moderniste house, Alícia (Ferran Adrià’s food and science institute), a very sleek hotel, several restaurants and Chef Cruz’s L’Angle. I highly recommend spending a whole morning/afternoon to visit the installations, mainly the impeccably restored monastery. A cab ride from the Manresa train station will set you back around €15, a cab to/from Barcelona around €80-90. I want to apologize for the quality of the pics. They do not do justice to Chef Cruz talent. The restaurant has been appointed very elegantly, clean lines, a torrent of light, wood and black stone. Everything merges seamlessly with the setting. It is a contemporary space that feels very inviting and warm with a beautiful view of the monastery. The gardens that surround the hotel/restaurants are an olfactory delight thanks to the many herbs that grow there and that Chef Cruz uses in his creations. We had the tasting menu with the wine pairing. However, we asked for a limited number of wines (we had plans that required a somewhat clear mind). 1) Gin tonic subtil. Gin tonic foam, apple, lemmon ice cream. A very refreshing start. 2) Esqueixada de bacallà infusionada. Cod esqueixada. A staple of Cruz. The little “spheres” are romesco and black olives. A highly fragrant Arbequina olive oil finishes the dish. An excellent dish. 3)A very delicate “focaccia” with foie and not your usual roasted beef. 4)Ostra amb destil.lat de poma verda. Another Cruz classic but with a twist. The leaf tastes, itself, like an oyster and the delicate bitterness of the green apple beautifully contrasts with the oyster 5)Fals nyoqui de tomàquet. 6)Truita de riu amb pinya (River trout with pineapple) 7)Rogers tractats com una amanida 8)Foie rostit amb pera al cardamom (Roasted Foie with pear and cardammon) 9) Arrosset gorgonzola amb escamarlans de costa, gelea veneré I rúcola. Another classic from Chef Cruz large cannon. 10) Turbot salvatge rostit amb infusió de bolets 11) Garrí ibèric pur amb poma 12) Criofiltrat de maduixeta 13) Masses de xocolatata a les espècies. 14) Sopa fresca de meló amb kefirs. (A very delectable and refreshing dessert) And a week later, I had to go back to try the other “tasting menu.” I am only including different creations that were not part of the other tasting menu. 1) Mojito. The same technique as in the gin-tonic and still very refreshing. 2) Guisat de cloïsses amb fals nyoqui de carxofa. An outstanding dish. The false artichoke gnocchi and the “cloïsses” (“clam” does not accurately convey a cloïssa or almeja) were absolutely sublime, the whole dish came together wonderfully. 3) Calamar de potera amb aigua de calamar I allioli de citronella. The allioli was in the tube, but the “calamar water” was strongly infused with that, surprisingly, did not overwhelm the calamar: tender and lightly accentuated with black rice spaghetti. 4) Vieira saltejada amb textures d’oli d’arbequina, crema bretona, api-nap, soja en estats I clorofil.la. (Scallop sautéed with arbequina oil textures, bretonne crème, parnsnip…) This is another classic from Chef Cruz. Superb ingredients and a wide arrangement of flavors. 5) Pop gallec amb gelea de pebrots, aromatitzat amb fum de faig. A technique that I have seen before (Celler, for example) but it worked wonderfully here. Not for the weak of palate, the peppers gelea was strong complementing the delicate “pulpo” superbly. 6) Arrosset de llagostí I foie. 7) Llom de rap I gamba de costat amb guisat de pells I coralls, nyoqui tradicional de safrà I taronja amb oli Donostiarra. Another explosion of flavors and top quality ingredients. 8) Espatlleta de cabrit amb bolets A perfectly executed traditional dishes with some gustatory twists that shows how perfectly Chef Cruz combines traditional catalan cooking and modern techniques without compromising any and accentuating both. This is a trademark that is evidently in all his creations. 9) Brioix rostit al fron amb gelat de mel I cruixent d’anís. All the desserts were incredible, but this one was devastating in its simplicity. The moist cake mixed with the honey and rosemary ice cream was a perfect way to end my reencounter with Chef Cruz. If someone needs more info. on the dishes and would like a more detailed explanation or some pictures (I cannot upload them on egullet for some strange reason) email me and I will do so. I think he is a very talented chef and the new setting is incredible, a great compliment to his dazzling talent. Lenski
  5. Does anyone have a good recommendation for traditional spanish cooking anywhere in the seattle area?
  6. Are there any Spanish/Small Plate type restaurants in Denver/Boulder?
  7. My boyfriend is heading off to Barcelona, and asked the inevitable question: 'Anything I should bring back?' My reply of 'Anything that looks delicious or interesting' didn't help much. I've never been to Spain, and have no idea of what sorts of edible/drinkable things are worth finding and bringing back. Various sites promoting Spain/Barcelona aren't that helpful, since they push what they want to sell/figure will appeal to tourists, and those aren't likely to be the most interesting or noteworthy things. We're interested in everything from low-end, mass-market items, to high-end specialties, as long as they can survive and are permitted on short-haul, EU flights (some of the more durable seasonal produce, perhaps?). Also, since my boyfriend will be spending the majority of his time at a conference, he's unlikely to have a chance to do any really intensive or out of the way hunting, unfortunately. Anyway, if you have have suggestions (things you ate there/brought back/wished you'd brought back/were given by someone who'd been there), I'd love to hear about them!
  8. http://www.dailymail.co.uk/pages/live/arti...7SubG9m5XV/fomz My friend who follows tabloid news sent me this tidbit because she knows I'm a Mario fan. I highlighted the good parts. I wonder if they'll be cooking or just travelling and eating. Gwyneth Paltrow is putting Hollywood on hold to film her own TV cookery show, it was revealed. Although it's not too clear who will tune into a cookery show for Gwyneth's Paltrow's tips. But the cooking extravaganza, which is being made by American channel PBS, kicks off in October as Gwynnie and Mario take to the Spanish roads. The actress, 34, is a famously fussy eater and has been ridiculed in the past for her bizarre and strict diet regimes. They have ranged from strictly macrobiotic to Atkins to vegetarian-who-eats-fish diets. She still doesn't eat pork or beef, but is willing to sample other delicacies for the show. Gwyneth claimed: "I eat all that [spanish] stuff. The crazy fish things, the eels, I love it all." What about the Iberico ham and cold meats? The TV programme will pay homage to a country where Paltrow spent many childhood summers. It will also give her a chance to offer America a look at Spanish cooking. Channel 4 and ITV are currently in a bidding war to win the rights to show the programme over here. A source said: "This is so far removed from what Gwyneth is used to that the show is sure to be a ratings winner. It can't fail. One wonders if there's a macrobiotic recipe for disaster... "Even if it's proper car-crash TV it will be entertaining at least
  9. The Program for Madrid Fusión 2009 is out and looks spectacular. This year a focus is on Mexico, including presenters such as Ricardo Muñoz, Patricia Quintana and Enrique Olvera amongst others. There will be a strong presence of US based chefs and culinarians including Grant Achatz, David Chang, Harold McGee, Sotohiro Kosugi and Jose Andres amongst others as well as the usual assortment of European heavy hitters. The dates are January 19-22nd.
  10. The Week of June 7th, 2004 Metrópoli, El Mundo’s supplement for Madrid includes a review of El Placer de Comer, a new and promising restaurant in the heart of Malasaña. Fernando Point’s review remarks the inspirative dishes with a touch of fussion and a very correct wine list. On the same magazine this week’s Top Metrópoli is dedicated to Roasted Sardines and liste their top ten places to eat them in Madrid. Unfortunately, the contents of Metropoli for other cities are not available on line. Also, in El Mundo Sunday's Magazine there’s an interesting Vinegar tasting made by Viridiana’s Chef Abraham García which includes a few recipes on vinaigrettes by Hespen and Suarez. El Correo Digital, the Basque paper includes a gastronomic section where the always polemic Rafael García Santos writes this week on Tubal, the wonderful restaurant of Atxen Jimenez and her son Nicolas Ramirez in Tafalla (Navarra). He also writes an interesting article praising the new dishes with melon as main ingredientcreated by top Spanish chefs. On the same paper there’s a frozen crème recipe and this week’s seasonal product article is for the verdel (Atlantic mackerel, scomber scombrus) also known as chicharro. Barcelona’s paper La Vanguardia includes a monthly supplement made by the group 5 a taula with a restaurant review that praises the new wine bar and restaurant Enoteca Bombaci at the Hotel Arts in Barcelona. 5 a taula, which in English means five at the table, is a group formed by Miguel Espinet, Sergi Ferrer-Salat, Josep Vilella, Miguel Gay y Josep Maria Sanclimens. This group publishes a homonym column in the newspaper. And also an interesting article where Santi Santamaría starts the inauguration of the renewed Can Fabes. Asturia’s paper El Comercio take’s a view on el Mesón Restaurante Don Sancho, a popular restaurant with superb fresh seafood at reasonable prices in Avilés, and the centenarian Casa Zabala in Gijón. This week’s recipes are for Red Mullets and an interview with Alejandro Urrutia, owner of the restaurant Paladares. La Libertad digital, the internet newspaper always include a gastronomic article signed by the veteran critic Caius Apicius, this week is dedicated to the tapas served on the Royal wedding by Arzak, Adrià, Roncero and Jockey. Please notice that to read some of the articles you need to be registered. If you want to discuss this article there is a thread for that here.
  11. rina900

    Spanish restaurants

    Anyone know of any good Spanish (not Hispanic) restaurants in Bergen County area, other than El Cid and Meson Madrid? Thanks.
  12. So I've reached the conclusion that my life will be meaningless without playing around with some food chemicals over the next couple of months. Which means I'll need to buy some. I've seen the reverse spherification kit for sale at €116, but I already have lecithin and agar agar, so I'm wondering if anybody knows an outlet in Barcelona that is selling the products individually? Or, if not, maybe an outlet that can beat that price? Simple questions really...
  13. Hi, I am writing an article about hi-tech interactive wine lists for a Chilean magazine. Recently, I read an article in the Periodico de Catalunya,in Spanish, kindly posted by Lenski on the Celler Can Roca forum, that said that the new wine list at El Celler de Can Roca is incredibly modern, a full sensorial experience. Josep, the sommelier, is quoted as saying "ours is a sensorial cellar. There is nothing like it in the world. When the client enters, 2 plasma screens show images and words about the wine he's thinking of ordering." Apparently, they go even further, getting clients to dip hands in a tub of steel mini-spheres to evoke the sensation of the bubbles in champagne, for example. When I ate there, the 3 brothers were still at the old address, but now they've moved to this swanky new space where they've got this wine cellar set-up. I'm sure e-gulleters have been there, so... Has anyone experienced this in person? I'd love to know more. Also, it seems Ferran has an interactive wine list too. Is anyone able to describe it? thanks so much!
  14. Time and time again I come across recipes which suggest pimientos choriceros especially from The Basque country and Cantabria. Can anyone tell me what is its likely name in English and where I can find them preferably an image, thanks
  15. 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
  16. Andre

    WTN: A Spanish wine tasting

    With your permission I will post several tastings together. After carefully looking into my Spanish wine stock with a far from easy self0debating I picked several Hombres and Senioritas to suffer through a 4 hour wine tasting of this great country. Spanish wine tasting Special Reserve, Haifa. August 7th 2003 Vino blanco: Valdemar vino blanco rioja cosecha 2001 Light crystal clear greenish toward yellowish color. Citrus fruit is apparent with hints of sour apples and spices. Med. Bodied Viura with some Malvasia. Quite consistent on the palate, citrus fruits with a spicy finish A good wine very well balanced . Marques de riscal rueda 2000 Yellowish almost goldish color. Ripe tropical fruits rise gently from the glass with some herbs in the back. A dry med. To full bodied wine with a slightly bitter oaky mixed with mineral finish. Impressive dry that will be great with grilled cold water sea fish. Vino tinto: Merlot Navarra Nekeas 1998. Dark red Bordeaux color. Full bodied nose rich with ripe raspberries and black cherries with a toasted oak finish. Jammy on the entry and well balanced with the heavy toasting in the back. A very well made new world wine. Try with grilled steaks. I picked the Melot as an axample of a new world wine. Rioja Faustino 7, 2000. Red light cherry color. A rather sweet nose of strawberries and red forest berries with a slightly peppery finish. Med. to light bodied wine; sour red berries and sweet tobacco mingle nicely on the tongue, fairly simple and not complex with a balanced fruit and soft tannins texture. Well made yet short and not impressive. Nothing to write home about. Rioja Conde de Valdemar Crianza, 2000. Dark red toward chocolate color. A rather closed nose with hints of dark chocolate and coffee with some red berries signaling in between. Med. bodied dry wine with an excellent balance between plums, dry chocolate, spices and oak. Tres bien eleve ! A job well done and an excellent value for the money! Rioja Conde de Valdemar reserva 1997 Red dark toward dark brow color. Massive spicy nose with dried forest fruit aroma, spices and horse saddle. Big on the entry with chewy spices and tannins mingling perfectly with dried plums and blueberries. Will continue to evolve in the coming 2-5 years. A Star at its group. Very impressive value for the money. Rioja Marques de Caceres Reserva 1992 Brownish toward red color Over the hill nose with over ripe fruits, green coffee and spices. Slightly oxidized flavors, dry fruits, spices and chocolate disappearing in the back. Drink now or never. Alion, Ribera del Duero 1996. Dark red with lots of depth. A rather young and still closed nose rich in Blue berries, black cherries and spices. A full-bodied wine with a massive amount of soft tannins red fruits and excellent balance with new oak. Full bodied and chewy. Drinkable now though I would wait for this wine to open up 2-3 more years. Excellent. * * * * * * * * * * * * * ** * * * * * * * * * * * * ** * * * * ** * * * * ** In the modern world that will live in today, there is little room for old people, The rat race is a spartan reflection of George Orwell's world with no place for the weak. We pay little respect for old age unless very influencial. I would term this as the biggest loss of our time. The older part of our society is exiled by the know all modern computer age. They are other thrown in solitude or are driven to share a complex with "their own kind". The Arabs say: Ask the experienced not the knowledgable. We tend to ignore a very wise sentence. This choice of wines requires a step to the road less travelled to be enjoyed. Real Irache Gran Reserva, Navarra, 1983. Light red toward pinkish color with hints of golden brown. A pleasantly light fruity nose with hints of tobacco, vanilla and spices. Very smooth very well balanced lightly elegant wine. A pleasure to drink now, no more acidity or tannins to allow further development. Down hill from here. Rioja 890. La Rioja Alta 1982. Brownish toward red goldish color. A great older Rioja nose with lots of spices, herbs, balanced oak and dry fruits. Very impressive complexity in the mouth with still firm tannins and a fairly good acidity. Dried fruits, spices and herbs deliver a unique balance between harmony and complexity. A great wine to be enjoyed now or in the coming 2 years. Thanks for reading.
  17. 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?
  18. Language will be an issue here, since I guess most of the titles considered as must have won't be available in English. Nevertheless, I think it could be interesting to find which books covering Spanish and Portuguese food at large (any topic ranging from history to recipes) do you think should be present in every serious library on the topic. Suggestions, please?
  19. The title says more or less all: being a true nerd, also when it comes to grilling, bakingand roasting, particularly Spanish style, I've come across this range of traditional/innovative ovens that I might fit in my new house. www.josper.es Apparently they weigh in at a hefty price and also weightwise, so I'd love to hear from anyone that har had a first hand experience, either privately or professionally.
  20. I will be in Barcelona and elBulli in the end of this month. Of course I would like to bring a few food items back with me. What should I bring back? Cheeses, chocolates, wine,...? What shops are a must-visit? Thanks Elie
  21. The2006 Independent News and Media Limited Published: 14 December 2006 http://news.independent.co.uk/europe/article2073028.ece
  22. After spending Christmas in the UK and being reminded how good real, hung, organic beef can be and after reading Hugh Fearnley-Whittingstall's "River Cottage Meat Book" I'm determined to seek out the best carniceria in town. I know that first-rate, free-range chicken is widely available so that's not a problem. I have also seen exorbitantly-priced organic pork, chicken and beef in El Corte Ingles. What I am looking for, however (if such a thing exists) is a carniceria where they know the origins or their meat and can provide: properly-hung, mature beef from bred-for-meat not dairy herds; non-intensively-reared pork and also a good shop for caza (game). I have seen that some organic farms offer meat by mail-order but I'd rather shop locally if possible. Does anyone here know where I should be shopping? I'd rather not have to interview every stallholder in the boqueria
  23. 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
  24. Note from the host: This discussion started in the Fabada thread. I think the issues discussed deserve their own thread I really like José Andrés' restaurants in DC--and respect him as a chef--but I don't quite agree. I think the pork products (and fish and shellfish) available in the US are quite inferior to what is so easily available here. The best items from Spain are not imported. It is possible to source decent alternatives for some items, but you will have to look hard at small suppliers and pay quite a premium. All the more reason to come for a visit...
  25. I'm the mother of an almost-six-month-old, and I'm thinking a lot about how to raise a daughter with a good palette. Rice cereal (the traditional first food in America) doesn't seem like a good start-- I certainly wouldn't eat it very happily. So I'm wondering about other countries and other traditions-- What's the traditional first food for babies in Spain? (I'm also going to post this in the following forums: Italy, France, Japan, India, China, Middle East, and Mexico. Apologies to those who run across this question in other places!)
×