Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Batali and Paltrow to cohost Spanish food show


KristiB50
 Share

Recommended Posts

Paltrow has lived in Spain with a host family in the past. She actually still visits them and loves the country. I believe she is fluent in Spanish as well. Regardless her food likes/dislikes, she is a good candidate as a "non cook" co-host.

Alex

Link to comment
Share on other sites

Is Gwyneth Jewish? That might explain why she won't eat the ham...

Yes, according to this website her father is Jewish and the family has 33 rabbis among its ancestors. In this interview she doesn't talk about keeping kosher, but she does say this:

"Judaism is something you can't brush off with a quick answer," she explains. "It's part of who I am and what I've become. It's something you need to sit down and talk about for a long time to really let you understand how much it meant to me in shaping my life."

Maybe that is the answer to her refusal to eat ham.

Todd A. Price aka "TAPrice"

Homepage and writings; A Frolic of My Own (personal blog)

Link to comment
Share on other sites

  • 8 months later...

This looks like a blast! I can't wait.

**************************************************

Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"

--------------------

One summers evening drunk to hell, I sat there nearly lifeless…Warren

Link to comment
Share on other sites

  • 2 months later...

I saw a brief spot on PBS last night advertising this show. I have looked everywhere but do not see it on the schedule for the season. From what I can tell, it was produced some time ago. Has this program every aired?

Link to comment
Share on other sites

According to the production company's website, it is going to air this fall on PBS -- like the trailer certainly. Hopefully, it actually WILL air on PBS this fall.

Edited to add that I emailed my local PBS station and they will start airing episodes in Charlotte on 9/27.

Edited by hazardnc (log)
Link to comment
Share on other sites

I've read too many remarks she' s made about how Euros are soooo much more civilized and cool than Americans. I'd watch only if I could photoshop her FOS presence out of the picture.

Link to comment
Share on other sites

  • 1 month later...
they were on oprah today but I didn't watch...too much damn homework

You can see clips on the Oprah website.

“"When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"

"What's for breakfast?" said Pooh. "What do you say, Piglet?"

"I say, I wonder what's going to happen exciting today?" said Piglet.

Pooh nodded thoughtfully.

"It's the same thing," he said.”

Link to comment
Share on other sites

Saw the first episode and thought it was a mess. Not much cooking and not much art/culture either, just a bunch of people riding around in their Mercedes inanely chatting. The low point being Don Quixote and Sancho Panza showing up. Personally, I would give the Spanish woman her own show and drop the other three.

Here's hoping the next episode improves.

Link to comment
Share on other sites

Saw the first episode and thought it was a mess. Not much cooking and not much art/culture either, just a bunch of people riding around in their Mercedes inanely chatting. The low point being Don Quixote and Sancho Panza showing up. Personally, I would give the Spanish woman her own show and drop the other three.

Here's hoping the next episode improves.

That's exactly the impression that I got, as well. I lost interest in about 15 minutes. I enjoyed the visit to the Manchego producer, but watching Bittman on top of a hill cooking over a propane burner (could this not be done in a kitchen?) then seeing "Don Quixote" was just strange.

And the final dinner was glossed over as we learned nothing because they were all apparently too drunk to say anything comprehensible...except...partridge sushi.

Link to comment
Share on other sites

Even in the Manchego visit, I thought Bittman said something like " if you've seen one cheese production process, you've seen them all, it just comes down to the ingredients". Not a good way to introduce a 10 minute segment on the production process to make Manchego. It was just a bizarre show.

Edited by rickster (log)
Link to comment
Share on other sites

Watching the first episode now. Only about 15 minutes in so far and I will say this.

Man, I gotta become a celeb chef or a NYT food writer. I can't believe these two guys get to tool around Spain with not one, but two GORGEOUS women and eat and drink with them. Talk about a great life.

Jeff Meeker, aka "jsmeeker"

Link to comment
Share on other sites

I want to like this but..... too much camera time driving, and eating not enough real not prop driven cooking.

The dialog seems forced at times. Its like being at a party where you think the mix of people should generate lots of interesting conversation but what results is a lot of dead air and small talk. It hurts to watch and I want the money I paid for my "season pass" back.

**************************************************

Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"

--------------------

One summers evening drunk to hell, I sat there nearly lifeless…Warren

Link to comment
Share on other sites

 Share

  • Similar Content

    • By Spanishrecipes
      I thought my first post should be a recipe to share with you all. It is one of the most popular dishes on my website.

      Shopping list
      pinch of saffron (azafrán) 1 tsp oregano or thyme (orégano o tomillo) 4 cups fish or vegetable stock (caldo de pescado o verduras) 2 tsp sweet smoked paprika (pimentón dulce ahumado) 1 bay leaf (hoja de laurel) olive oil (aciete de oliva) 1 onion (cebolla) 1 red pepper (pimiento rojo) 3 garlic clove (dientes de ajo) 2 cups of paella rice such as 'bahía-senia' or 'bomba' (arroz bomba o bahía-senia) 1 large tomato (tomate) 1 large fillet of white fish such as haddock or cod (filete de pescado blanco) handful of mussels (puñado de mejillones) handful of clams (puñado de almejas) 4-6 large prawns (langostinos) parsley (perejil) chives (cebollinos) freshly ground black pepper (pimienta recién molida negro) Method for Seafood Paella recipe

      Warm the saffron in a medium saucepan for about 30 seconds and then add 4 cups of stock, the paprika and a bay leaf. Simmer very gently.

      If using whole prawns, break off the heads, remove the shells and de-vein. Then add the heads to the stock (if using vegetable stock) and put the prawn bodies to one side.

      Tip: to prepare whole prawns, just break off the heads by twisting with your hands and then carefully pull the shells away from the belly. Once removed you will notice a thin black line along the prawn, this often contains grit and sand. Run a knife along this line and then remove the vein with the tip of the knife.

      Warm two tablespoons of olive oil in a paella pan and then add the very finely chopped onion, pepper, oregano and garlic. Soften for about 7-8 minutes.

      Tip: leave some longer strips of pepper for garnishing.

      Add the rice and stir well. Then grate the tomato into the rice so the flesh passes through the grater but the skin does not. Continue stirring until the rice starts to dry out. Drain the stock, add half to the rice and simmer for 10 minutes.

      Meanwhile, wash your clams and mussels, removing any grit and cutting off the beards. Then, add the clams, mussels and prawns to the pan, pushing down into the rice and then add half of the remaining stock and simmer for about 7 minutes.

      Cut the haddock fillet into small portions and fry in a splash of olive oil in a separate hot pan, skin-side down for about 4 minutes until the skin is browned and crisp. Remove and place to one side.

      Tip: when crisping the skin of fish, try not to move it while it is cooking as you will damage the skin. After about four minutes on a high heat you should be able to ease a palette knife under the skin and lift.

      Add the rest of the stock to the pan and simmer for 5 more minutes and then add the fish pieces, flesh-side down and continue to simmer for a couple more minutes until the liquid is all gone.

      At this point you should taste the rice and it should just be cooked. Season with pepper and then remove from the heat, cover with foil and leave to stand for 5 minutes.

      Finally garnish with parsley and chives and serve with bread and lemon wedges. This seafood paella recipe is perfect for sharing with friends and family and always raises a smile.

      Enjoy!
    • Guest
      By Guest
      Vinagreta -- Spanish Vinaigrette
      This vinaigrette is especially good on hot summer days. Serve with beans (all kinds: garbanzo, broad, white, judiones....), fish or whatever you want!



      Ingredients:
      1 whole fresh tomato
      1 hard boiled egg (remove yolk & chop the egg white & yolk separately)
      1 shallot (finely chopped)
      1 T finely chopped parsley
      1/2 c olive oil
      1/4 c vinagre de jerez (sherry vinegar: typical of Andalucia; substitute with wine vinegar)
      Salt (to taste)
      Pepper (to taste)

      Directions:
      1. Put the shallots, finely chopped tomato & chopped egg white in a medium size bowl.
      2. In a separate bowl whisk the oil & vinegar; add salt and pepper.
      3. Add the oil & vinegar to the tomatoes, shallots & chopped egg white.
      4. When serving sprinkle with chopped egg yolk & parsley.
      More of My Spanish Recipes
      Keywords: Easy, Vegetarian, Sauce, Spanish/Portugese
      ( RG546 )
    • By thecuriousone
      Hi All-
      I tried a recipe out of The good cook, James and Jellies over the weekend. It is a bitter orange, lemon and watermelon Jam. Actually its more like a marmalade. The recipe went together easily, but a curious thing happened while I was cooking it. The recipe said to add 3 cups of sugar for each 4 cups of fruit and simmer slowly for 1 hour. I did that but at the end of the hour, the consistency still seemed thin. My first though was to reduce it further. I pulled some out of the pot to taste and continued to reduce. I never did get to a really jelled consistency, however the taste started to change, it lost the fresh watermelon flavor and took on almost a "tea taste" like the sugars in the watermelon had carmelized. It doesnt taste bad but should I have taken another approach? I'm not familiar enough with sure gel to use it if its not called for in a recipe.
      Any help would be appreciated. Its a beautiful jam, I would just like to maintain the fresh watermelon taste and have it thicker.
    • By Prawncrackers
      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?
    • By milla
      For mid-May in all categories.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...