tag:blogger.com,1999:blog-71683064396055015382024-03-05T21:01:22.168+01:00a gastronomican in Madridgastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-7168306439605501538.post-86551697652527679152013-07-03T12:55:00.001+02:002013-07-03T12:57:04.379+02:00Losing My Mojo (or how to produce truly terrible food)<style>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoYaSPV3EEdxl4pdbUEzqPVCVs4QhUGPQbGLQalfQ7t0DmKolhFtK4cKrxW66O7XpAXxuypwfimjziqeZkW4F7pXKBQrMFEw_sIXRRqKspTc86OhLevFreiGWlbRphb8fc8prVSm4ANr4/s800/Orange.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoYaSPV3EEdxl4pdbUEzqPVCVs4QhUGPQbGLQalfQ7t0DmKolhFtK4cKrxW66O7XpAXxuypwfimjziqeZkW4F7pXKBQrMFEw_sIXRRqKspTc86OhLevFreiGWlbRphb8fc8prVSm4ANr4/s400/Orange.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This mandarin orange took one look at me and ran, but not without a kind word first.</td></tr>
</tbody></table>
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I’m not a chef. At most I could call myself a cook, albeit a
former professional cook, but a cook nonetheless. </div>
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<br /></div>
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Regardless of my lack of titles, training and presumptions,
cooking has always been something that has guided me in my moments of most
intense stress, contentment, and euphoria. It has been the joy and consolation
that I have turned to throughout the years as a way of easing my pain,
celebrating accomplishments, relaxing after a hard day, or conveying my love
for my friends and family – old and new. </div>
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<br /></div>
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Cooking for me has always meant solace, tranquility and yes,
confidence. It was the medium that I used to connect to my grandmother, and now
my parents and brother. I also used it as a tool for seduction (...a promise of
homemade Vietnamese spring rolls...), to set the scene for first dates,
meetings with friends, holiday celebrations, or even just as a way to
acknowledge the joy of being at home with someone I love. </div>
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<br /></div>
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So now, many months after my life was turned upside-down and
my existence uprooted, I naturally expected that when the time came for me to
regain my strength and confidence, I would return to my love of cooking where
I would find the same solace, peace and rebirth that I always have.</div>
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<br /></div>
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Imagine my surprise upon discovering that this is not the
case. Yes, it seems that I have lost my <i style="mso-bidi-font-style: normal;">mojo</i>. Everything I now cook is a disaster. Even dishes that I have prepared time and
time again – without a recipe, without a thought, without even counting on the
same ingredients or amounts – have come out of the oven or off the stove in the
form of one sloppy or ill-flavored mess after another. </div>
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<br /></div>
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<a href="http://www.urbandictionary.com/define.php?term=mojo" target="_blank">Lost. My. Mojo</a>.</div>
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<br /></div>
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So I thought, maybe I’m asking too much? Maybe I need to go
back to basics, starting with the comfort food that has enduringly accompanied
me since childhood? Let’s see how that turned out:</div>
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<br /></div>
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<i style="mso-bidi-font-style: normal;">Enchiladas</i>, my
father’s recipe that I used to throw together at the drop of a hat: a mealy,
destroyed casserole where I forgot the fresh cilantro, lime and tomatoes;
bought the wrong cheese and the corn tortillas slowly mocked me one by one as
they cracked willy-nilly under the strain of rolling. </div>
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<i style="mso-bidi-font-style: normal;">Clam chowder</i>:
leaden, with a texture that fluctuated between gritty and sandy. </div>
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<i style="mso-bidi-font-style: normal;">Thai green curry</i>:
I bought coconut cream instead of coconut milk; it was sweet like a dessert,
tasted terrible and the box of rice in my cupboard turned out to be full of
packets of tea (thanks Mom) so I had to eat it with a couple of broken corn
tortillas from the enchilada fiasco. </div>
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<i style="mso-bidi-font-style: normal;">Individual quiches</i>
for the first business brunch for my new company: wrong kind of pastry, damp on
the bottom, bland on the top, and as sweaty as a debutante wearing wool in
July. </div>
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<i style="mso-bidi-font-style: normal;">Apple pie</i> for the
new parents living next door (I made two a day for nearly five years in my
restaurant): soggy, flavorless, mealy apples, overcooked topping, and
undercooked crust... the list goes on and on. </div>
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<br /></div>
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So, here I am, sobbing over reheating a slice of three-euro
pizza from the local take-out place because the <i style="mso-bidi-font-style: normal;">Jambalaya</i> that I’ve made a million times has decided to burn and
take vengeance on me, when I wonder what it means for a chef, or anyone else
for that matter, to loose his or her <i style="mso-bidi-font-style: normal;">mojo</i>.
And more importantly, how do you get it back, and how the hell do I explain
this anomaly to the friends and family that are arriving any minute for what
they expect to be at least a semi-decent meal?</div>
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<br /></div>
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I mentioned this issue to my friend K. on her recent visit
from the States. She owned a fantastic restaurant in Madrid for several years
and is truly one of the most talented chefs I know. Now the proud owner of a
recently opened, locally sourced butcher shop / restaurant in the USA, I was
surprised when she confessed that, in the past, her own personal upheaval also resulted
in her <span style="mso-spacerun: yes;"> </span>“losing her mojo”. To be
honest, I didn’t expect this from such a consummate chef, but I feel immeasurably
relieved to know that I’m not the only person that this has happened to. </div>
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<br /></div>
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So what? Are we sensitive Midwesterners? Is <i style="mso-bidi-font-style: normal;">mojo</i> our own invention and therefore our
own loss? Is it vain to think that there is some special magical charm attached
to my hand and flowing into my spatula (I don’t really believe that anyway)? Did I somehow get overconfident, or tip the Karmic scale
that I have been trying so hard to keep tilted in my favor? And if my cooking <i style="mso-bidi-font-style: normal;">mojo</i> is gone, what on earth can I do to
get it back? And perhaps most importantly, how am I ever going to seduce
Alexander Skarsgård without it?</div>
gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com4tag:blogger.com,1999:blog-7168306439605501538.post-1873960363906071642013-05-31T08:43:00.002+02:002013-05-31T13:26:55.658+02:00The Belly of the Bluefin<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcxkD2qDHL1R5LFy6vmVWnNde8LyH45eillEA4F3QDhmGYhVzk-t3-nkQXvD6m3lWJj1QMOSWK7G2n1j_sLBxUoAysaY1ZS2QLEUyqDfl1koQRfkRdvC2FFDvu5TNHHVdX5LdaWatu81ST/s1600/photo(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcxkD2qDHL1R5LFy6vmVWnNde8LyH45eillEA4F3QDhmGYhVzk-t3-nkQXvD6m3lWJj1QMOSWK7G2n1j_sLBxUoAysaY1ZS2QLEUyqDfl1koQRfkRdvC2FFDvu5TNHHVdX5LdaWatu81ST/s400/photo(6).JPG" width="400" /></a></div>
<br />
Oh man.<br />
<br />
It's been awhile since I've been to so many events in one day, but I confess, it was a lot of fun.<br />
<br />
The most amazing one of all, however, was the event that was least expected, that I wasn't actually invited to, and that finished off the day with a bang.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYU0jeiduanrGrhR5caK2ZebSl28RKXFgVdWZK-O9mx3j3sXTbxJrEbTxIPwxa-2loxrTromxDI44fNeLOKhnCbfMrCP5sPSUnv9H22Pwferb9wyB-ef3yjR5BhCt3t8WFiLL7ockKFKU/s1600/photo%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYU0jeiduanrGrhR5caK2ZebSl28RKXFgVdWZK-O9mx3j3sXTbxJrEbTxIPwxa-2loxrTromxDI44fNeLOKhnCbfMrCP5sPSUnv9H22Pwferb9wyB-ef3yjR5BhCt3t8WFiLL7ockKFKU/s400/photo%25288%2529.JPG" width="400" /></a></div>
<br />
It was the breaking down of an entire 200+ kilo bluefin tuna sponsored by Madrid's <a href="http://www.rubaiyat.es/" target="_blank">Baby Beef Rubaiyat Restaurant</a> and <a href="http://www.grupbalfego.com/" target="_blank">Grupo Balfegó</a>. Unreal.<br />
<br />
The entire process took well over an hour (or 2) and seemed to be as dependent on strength and experience as it was on intuition and pure skill. It was both fascinating and shocking in terms of the amount of meat produced by that one single tuna.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Kn-hMUTcGG1NXdJwNboilpmcgpilvGCvi11SSdU_9FCiHL15UWwHpPy5iN6Pw_DNACAS7XxqC50iUYC3Hb2hnTQ7U5H6EMT_Gc2ozVm5vosUF2K7eevT0ZIWxEsSgx7Fdu1Cm5Lf2kzv/s1600/photo%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Kn-hMUTcGG1NXdJwNboilpmcgpilvGCvi11SSdU_9FCiHL15UWwHpPy5iN6Pw_DNACAS7XxqC50iUYC3Hb2hnTQ7U5H6EMT_Gc2ozVm5vosUF2K7eevT0ZIWxEsSgx7Fdu1Cm5Lf2kzv/s400/photo%25287%2529.JPG" width="400" /></a></div>
<br />
On a weird note, seeing that beautiful beast of a 15 year old tuna laid out like a sacrificial lamb on the table reminded me painfully of that scene in <a href="http://en.wikipedia.org/wiki/The_Lion,_the_Witch_and_the_Wardrobe" target="_blank">The Lion the Witch and the Wardrobe</a> (the book) where Aslan gives is life to save Edmund and is strapped to the table and killed by the witch. That scene horrified me as a child and horrifies me still.<br />
<br />
And then I ate a ton of sashimi. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZeO5r9LtjxpEJlNquG9BaLgZoZl9PUc9INd-H_ZDMHyeJ88YGm1oN8Gp0MWtq5UCVzIgxgdrtUr2u_sAoaCgxKx5A9C6EmxTC9z430Q1bn-nm0Kz-7u6aWnxwW8BlQwnC6u0CEFvkA3z/s1600/photo%25284%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZeO5r9LtjxpEJlNquG9BaLgZoZl9PUc9INd-H_ZDMHyeJ88YGm1oN8Gp0MWtq5UCVzIgxgdrtUr2u_sAoaCgxKx5A9C6EmxTC9z430Q1bn-nm0Kz-7u6aWnxwW8BlQwnC6u0CEFvkA3z/s400/photo%25284%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apparently the meat and fat around the eyeball is exquisite.</td></tr>
</tbody></table>
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<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com0tag:blogger.com,1999:blog-7168306439605501538.post-56230834538895991762013-05-27T23:10:00.000+02:002013-05-28T08:50:19.527+02:00Crapula and other stories based on real events<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRq7vvSQx7glwpPBjHY8K8YksIE4HjVcEramicJmLWxTCf_KSF0VbwQOBq5_wTi1keOdgChlRHe0g-h96KDkOxM9CmGugSCRB5gZqNBcH6pZpLNS8x4j0zWFpCTjUXXS7TbzRAFkVjcLtl/s1600/photo%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRq7vvSQx7glwpPBjHY8K8YksIE4HjVcEramicJmLWxTCf_KSF0VbwQOBq5_wTi1keOdgChlRHe0g-h96KDkOxM9CmGugSCRB5gZqNBcH6pZpLNS8x4j0zWFpCTjUXXS7TbzRAFkVjcLtl/s400/photo%25282%2529.JPG" width="400" /></a></div>
<br />
<br />
So, it's been awhile. Lots of changes in my life, but loads of fun new projects as well.<br />
<br />
Rather than go into a lot of explanations and excuses I thought I would do a brief update to catch you up on what's been going on over here in the world of serious Spanish cuisine since I last wrote in February.<br />
<br />
To add a little cohesion to the whole mess, I will institute a scale from 1-10, 1 being tragic and 10 being euphoric. <br />
<br />
<b>MARCH</b><br />
<br />
<a href="http://www.gastronomican.com/2012/04/calcotada-sweet-onion-lovers-rejoice.html" target="_blank"><i>Calçot</i></a> season came and went, as did a plate full of these seasonal delicacies lovingly grilled by my friend Jorge when I dumped the whole thing on the floor accidentally in a pile of broken ceramic (a <b>1 </b>turned into a <b>6</b> when I was able to peel off the skins with the broken glass on them).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFi-FVRrD6dYWhI7kGfvrQKXG6I3e6ZyQfLeaVfKFHRk0-6zXJihs1nFHq1mcm5hPHxCwxOWL8YANdTq63xr6-h_nkKPzxO-XITZCH6aqg_1HLKH3E9VwO7QalZ0a81KLdAFZ6iY_KOtm/s1600/IMG_6559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFi-FVRrD6dYWhI7kGfvrQKXG6I3e6ZyQfLeaVfKFHRk0-6zXJihs1nFHq1mcm5hPHxCwxOWL8YANdTq63xr6-h_nkKPzxO-XITZCH6aqg_1HLKH3E9VwO7QalZ0a81KLdAFZ6iY_KOtm/s400/IMG_6559.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The <i>Calçots</i>, pre-tragedy</td></tr>
</tbody></table>
<b>APRIL</b><br />
<br />
I started a new company called <a href="http://www.gustology.es/" target="_blank">Gustology</a> (shameless self-promotion) and discovered that I am very talented at writing on food with a marker - not as talented as others (you know who you are) - but pretty darn good at it. I now carry a sharpie with me in my purse at all times because it's addictive.<br />
Challenges still out there? To write on a nice steak, that was a tough one. <b>3</b><br />
Biggest reward? Getting the eyeliner to work on the cheese and swabbing the <i>dorada</i> down in alcohol to make the ink stick. <b>10</b><br />
Biggest stink? Moving the raw fish mid-photo shoot, several hours post refrigeration. <b>2 </b>(but I love the photo)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-OJtmMxuiZAGgoyfVDwr93iWDKuyLvN4GFTIFDrf2FRQMQKtd0ZLCu7gjmZr9I9sE-PRZpTtx5PhWi_bZmu_H3X_rIzX_8tBm0ZZqyxOcMMduIbRsxaDfiKumCZ5hhm3mSHQih79-11OG/s1600/IMG_6859.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-OJtmMxuiZAGgoyfVDwr93iWDKuyLvN4GFTIFDrf2FRQMQKtd0ZLCu7gjmZr9I9sE-PRZpTtx5PhWi_bZmu_H3X_rIzX_8tBm0ZZqyxOcMMduIbRsxaDfiKumCZ5hhm3mSHQih79-11OG/s320/IMG_6859.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by the awesome Alvaro Minguito (<a href="http://alvarominguito.net/">alvarominguito.net</a>) </td></tr>
</tbody></table>
<br />
Learning how to write on our own food was a challenge for myself and my fellow Gustologists, but convincing others to let us write on THEIR food at Madrid's Salon de Gourmets was a real joy. <b>8</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTe3J5ZQ9XhdWLBCfyG_KbKbKKxRbyZuHcsGByH63xuYNh8pViOTYN5wP5l5rQ5jdzs-BCkU8LDtRuonw5MBkrPrDMwBv44WZNA0v2VOkpdmDteqwbf4M3aPt3AJQC4GxySwzzj0f_3Ggu/s1600/IMG_6996.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTe3J5ZQ9XhdWLBCfyG_KbKbKKxRbyZuHcsGByH63xuYNh8pViOTYN5wP5l5rQ5jdzs-BCkU8LDtRuonw5MBkrPrDMwBv44WZNA0v2VOkpdmDteqwbf4M3aPt3AJQC4GxySwzzj0f_3Ggu/s320/IMG_6996.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This young man was particularly forthcoming with his cucumber, unfortunately somewhat hard to read.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
The best by far was when we got to take a sharpie to this incredible wheel of Basque cheese from <a href="http://www.lurlan.org/" target="_blank">LurLan</a>. 10<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDPbT4q-3xscLgnQQeO0j-9IeBx2EjdIuqBGM-9FzvzEZF4ZN30lJP8M9CdTiUuwIzOKBwD45JDXC96LXFd9UclWNgDBqB4LJPVViSRI6O1Gp8HCDE4V8yHQanxq5Ah4ZRwrsPANiE2dt/s1600/IMG_7037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDPbT4q-3xscLgnQQeO0j-9IeBx2EjdIuqBGM-9FzvzEZF4ZN30lJP8M9CdTiUuwIzOKBwD45JDXC96LXFd9UclWNgDBqB4LJPVViSRI6O1Gp8HCDE4V8yHQanxq5Ah4ZRwrsPANiE2dt/s320/IMG_7037.JPG" width="320" /></a></div>
<br />
<br />
Also in April, I started writing the <a href="http://foodsfromspain.wordpress.com/" target="_blank">new blog</a> for <a href="http://www.foodsfromspain.com/" target="_blank">Foods from Spain</a> - which I am admittedly doing more regularly than my own.<br />
<br />
<br />
<b>MAY</b><br />
<br />
<a href="http://www.baramor.es/" target="_blank">Bar Amor</a> debuted a new menu, which definitely made my life easier considering that I have been eating there between 2-3 times a week recently. <b>8</b><br />
<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTe9gOLvaApdkljSgTqLZf5EVjV3sNBWzblAH2Ec_M85SEiWnuqsqgM_NX2sUcYMDrE2_Lmz3U1wvbTPNHeWwoY8oy1zQ5OWw4oYEYKnh_iEnKyWcACCX3ZQ85ID56pAjEXSX66DStbCM/s1600/Snapshot+2013-05-27+22-50-40.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTe9gOLvaApdkljSgTqLZf5EVjV3sNBWzblAH2Ec_M85SEiWnuqsqgM_NX2sUcYMDrE2_Lmz3U1wvbTPNHeWwoY8oy1zQ5OWw4oYEYKnh_iEnKyWcACCX3ZQ85ID56pAjEXSX66DStbCM/s400/Snapshot+2013-05-27+22-50-40.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A lovely fresh foie with asparagus and bresaola. </td></tr>
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I invented a new security system for my home. Patent pending. <b>6</b><br />
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And maybe one of the most special things that I discovered over the past few months was this wine, <a href="http://vinocrapula.wordpress.com/vinowine-crapula/" target="_blank"><i>Crápula</i></a> (Based on a True Story) from D.O. Jumilla.<br />
Incidentally, the 2009 <i>crianza</i> version of this wine was named one of the Best in Spain by the 2012 <a href="http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDEQFjAA&url=http%3A%2F%2Fblogs.laverdad.es%2Fpazgomez%2F2012%2F06%2F08%2Fcrapula-2009-entre-los-mejores-vinos-de-espana-elegidos-en-la-nariz-de-oro%2F&ei=GsqjUYXSObDX7Aa6xYGwDQ&usg=AFQjCNFU1m1abjkLocpKn5iv_i60HjQqkw&sig2=WtbkNlcHGnLNOmeNvLRq0A&bvm=bv.47008514,d.ZGU" target="_blank"><i>Nariz de Oro</i></a> competition. And this is also one of my favorite grapes.....<br />
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Even so, you've gotta love it.<br />
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Happy Spring! <br />
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<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com1tag:blogger.com,1999:blog-7168306439605501538.post-86261450055059201242013-02-11T23:29:00.000+01:002013-02-11T23:29:59.375+01:00Migas by Adolfo, King of Toledo<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8QaNsMyu32zKSeleowY6OJASqYIyyCKOf-2dSyTFgLCcdAoNPoPu-TTiy0Cb8V8Ripsw0059WG-KXzSdzZnVGwOeIVAjBgCYJWjgczqFhSPAHrG_fiGZhhPQt143HNYCm7Vy0O-1Ia5h/s1600/Adolfo+crew.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8QaNsMyu32zKSeleowY6OJASqYIyyCKOf-2dSyTFgLCcdAoNPoPu-TTiy0Cb8V8Ripsw0059WG-KXzSdzZnVGwOeIVAjBgCYJWjgczqFhSPAHrG_fiGZhhPQt143HNYCm7Vy0O-1Ia5h/s400/Adolfo+crew.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adolfo and some of his kitchen crew</td></tr>
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Last week I had the honor of visiting<a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6865876_6905196_4444114_0,00.html" target="_blank"> Adolfo Muñoz</a> at his <a href="http://www.grupoadolfo.com/restaurante-adolfo.html" target="_blank">Adolfo Restaurante</a> in <a href="http://en.wikipedia.org/wiki/Toledo,_Spain" target="_blank">Toledo</a>.<br />
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(First of all, I would like to remind everyone, including myself that
<a href="https://maps.google.com/maps?saddr=Madrid,+Spain&daddr=Toledo,+Spain&hl=en&ll=40.134791,-3.850708&spn=0.591101,1.211243&sll=40.139669,-3.859806&sspn=0.591055,1.211243&geocode=FQe2aAIdEnzH_ymBPAqAlylCDTFpIoxhwd42xA%3BFTBCYAIdRYzC_ynx_bULrQtqDTH-rXVq6Ft_xg&oq=Toledo+S&t=h&dirflg=r&ttype=now&noexp=0&noal=0&sort=def&mra=ltm&z=10&start=0" target="_blank">Toledo is right around the corner from Madrid</a>. It takes only thirty minutes to get there, which is frankly, almost too fast,
as I do so enjoy a good journey by train.) <br />
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Snugly <a href="https://maps.google.com/maps?q=Adolfos+Calle+Hombre+de+Palo+9,+Toledo,+Spain&hl=en&ll=39.85843,-4.023829&spn=0.009273,0.018926&sll=39.858023,-4.02388&sspn=0.009274,0.018926&t=h&dirflg=r&ttype=now&noexp=0&noal=0&sort=def&hq=Adolfos&hnear=Calle+Hombre+de+Palo,+9,+45001+Toledo,+Spain&z=16&iwloc=A" target="_blank">situated in the middle of the city</a>, just barely around the corner from the cathedral, this iconic restaurant has long been an institution in this city, which in turn has lead to more recent offshoots like the modern tapas bar <a href="http://www.grupoadolfo.com/adolfo-coleccion.html" target="_blank">Adolfo Colección</a>, the elegant <a href="http://www.grupoadolfo.com/cigarral-santamaria.html" target="_blank">Viñedos Cigarral Santa María</a> banquet hall and winery that is perched over the city with breathtaking views, and the <a href="http://www.adolfo-palaciodecibeles.com/" target="_blank">new restaurant on the top floor of Madrid's restored Palacio de Cibeles</a> (old Post Office), which is run by Adolfo's son Javier.<br />
But it is at Adolfo Restaurante where you are most likely to find this gregarious chef stuck into the busy goings-on in the massive, open kitchen, and it is in this building that you can truly feel the essence of this historic city and the treasures that it hides.<br />
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I first visited this restaurant many year's ago with an Irish friend's delightful grandfather. I remember it as being very classic, both in style and in cuisine, with a lot of old world charm. After a hefty renovation in recent years, the place has a new look that includes the open-kitchen, a rooftop terrace with stunning views of the city, nine hotel rooms, and a menu that features a more seasonal take on traditional cuisine and regional flavors. Though somewhat sleeker than I remembered, the place still has old world charm, particularly thanks to the fact that it occupies a 14th century noble house and has the original, exquisitely restored, painted wood ceilings and columns to prove it. <br />
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The rest of this charm comes from Adolfo himself, who maintains a level of enthusiasm and energy that is absolutely contagious - especially as he hops around his kitchen.<br />
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The official objective of my trip was was two-fold. On the one hand, I had to shadow Jeffrey Weiss, a young American chef who had once worked in Adolfo's kitchens as part of the <a href="http://www.icex.es/" target="_blank">ICEX</a> (Spanish Institute for Foreign Trade) Training Program and who was back in Spain with photographer Nathan Rawlinson to take photographs for his upcoming book on<a href="http://www.facebook.com/charcuteriaspain" target="_blank"> Spanish cured meats</a>. On the other, I wanted to learn how to make <i>perdíz en escabeche</i> (partridge marinated in vinegar), a typical dish from this region for which Adolfo is particularly well-known and about which I happened to be writing an article for <a href="http://www.foodsfromspain.com/" target="_blank">Foods From Spain</a>.<br />
The unofficial purpose was obvious, I mean who would pass up the chance to jump into the kitchen with a famous chef and learn how to make his special dish?<br />
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What I wasn't prepared for was the big surprise bonus, which was that Adolfo had also decided to teach us how to make another of the most famous dish's from Castilla-La Mancha: <i>Migas</i>.<br />
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<tr><td class="tr-caption" style="text-align: center;">The delicious Migas made by Adolfo and eaten by me.</td></tr>
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<i>Migas</i> (which means <i>crumbs</i>) is one of those "peasant food" dishes that was surely created as a means to use up old bread and other humble ingredients in a dish that would stick to your ribs. I have always loved these kinds of simple dishes that can often be thrown together from whatever you happen to have on hand - often arriving at hearty and savory flavors. <i>Migas</i> is somewhat like a bread stuffing, but the small crumb-like pieces of bread are moistened by olive oil and must remain loose (not stuck together). Anyway, here is how it's done<i> a la Adolfo</i>:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTe0_wEfWRMJ4-SMYYy5z5_G-Dt-Dgko00RfwA8TIc1KfQDluGpqzpEP9Z4RYrPwVpP4N7_4tRAeSgxeMeJ97TfEJMoplzOA9qNxZ7i4grALwuNObwgI9rHOD9jgzWW4FmFQJm-e2StgBw/s1600/Migas+ingredients.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTe0_wEfWRMJ4-SMYYy5z5_G-Dt-Dgko00RfwA8TIc1KfQDluGpqzpEP9Z4RYrPwVpP4N7_4tRAeSgxeMeJ97TfEJMoplzOA9qNxZ7i4grALwuNObwgI9rHOD9jgzWW4FmFQJm-e2StgBw/s400/Migas+ingredients.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The starting ingredients for a large pot of migas.</td></tr>
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Lots of garlic, a few
slices of chorizo, some slices of nice lean pork, a red pepper (used as garnish), finely chopped <i><a href="http://www.google.com/imgres?imgurl=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgaEms6dyp0IeFauRkiG4wIZdDZGXiolkawfXqebuZWtOaQXnC027T6UThCcskb23fU6cGL4xD2LE5j83gc7De7nORI4adcSsKBcqy5hJvC82WaWGNEqZ8KsJIN_ezYaHC4CHrjeE8_4/s1600/WP_Castilla+Leon_Pan+de+cuadros.jpg&imgrefurl=http://panisnostrum.blogspot.com/2010/05/el-pan-candeal-y-los-panes.html&h=768&w=1024&sz=109&tbnid=MU3BDflI91H_WM:&tbnh=101&tbnw=135&zoom=1&usg=__Gy1D8bSC_Ke8OmQxDFL251qqHUE=&docid=SXqAQlzVoqE2TM&sa=X&ei=pW4ZUbeQMIaBhQf98oC4Bg&ved=0CDIQ9QEwAA&dur=592" target="_blank">candeal</a> </i>bread crumbs (preferably that someone else has diced), olive oil and sweet Spanish <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908150_6911550_4446283_7827013,00.html" target="_blank"><i>pimentón</i></a> (paprika). Cut the <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6865989_6908352_4595335_0,00.html" target="_blank"><i>chorizo</i></a> into small pieces, smash the garlic with the peel on, cube the pork and slice the pepper to fry separately.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7fmkWcThCcgktWYJRxz3B9L0qbBghIzg7s2KdY5jlseEVRVOTAiaifxP0sH2VSUvqJxgHBx6Ys1uWTGcw92Abn_tf1gRvxl7UyiFFentXe5BVsqLRtMcIsswpqcu95ZnG1zasnVJvEtt/s1600/Adolfo+Fluffing+Breadcrumbs.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7fmkWcThCcgktWYJRxz3B9L0qbBghIzg7s2KdY5jlseEVRVOTAiaifxP0sH2VSUvqJxgHBx6Ys1uWTGcw92Abn_tf1gRvxl7UyiFFentXe5BVsqLRtMcIsswpqcu95ZnG1zasnVJvEtt/s400/Adolfo+Fluffing+Breadcrumbs.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good<i> migas</i> should be slightly damp, but still loose.</td></tr>
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Prior to preparing this dish, the <i>migas</i> (crumbs) should have been
mixed with sweet paprika and a little bit of mineral water, covered
with a damp cloth and left in the refrigerator for around 12 hours. <br />
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Add a little bit of extra virgin olive oil to your beautiful big pot - preferably if you have your own brand of oil as Adolfo does.<br />
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Add the chorizo, the pork, a bit more water and the smashed garlic cloves and let the whole thing cook for a little while, then add quite a bit more oil at the end and let the whole mixture rest for five or 10 minutes with the heat turned off. </div>
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Finally, turn the heat back on and add the bread crumbs.</div>
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Stir the mixture together quickly until the oil turns all the crumbs a lovely golden brown (just a minute or two). They should still be loose and not clumped together. <br />
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Garnish with the red pepper and a fried egg in the center (and a pinch of salt).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQc9aOZQIrSifH7TckUE0AWVpOnKEpqhQKjTvQD2q4eDnkQVCsm7_aoFHth_cSMOSx-ZC5TecbSn051QNPv3XhN6-xPQWMd0GQKzEdjdp0_avIJy5otCLmiJ6YkxzO-mHsvXwEpx3zmn-e/s1600/adding+finishing+touch.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQc9aOZQIrSifH7TckUE0AWVpOnKEpqhQKjTvQD2q4eDnkQVCsm7_aoFHth_cSMOSx-ZC5TecbSn051QNPv3XhN6-xPQWMd0GQKzEdjdp0_avIJy5otCLmiJ6YkxzO-mHsvXwEpx3zmn-e/s400/adding+finishing+touch.JPG" width="298" /></a></div>
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Enjoy! I certainly did!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhoo7kxiGE_MLQLY-SsnXj2daIzWz7BC4uc9zhtBt1ccU613m514wGqZ96HbCwjetryIvp0P_qOHH65J_N9M5DZp4lIh_BSdZHiOSksVhrzivVlfAkp6yGycc31F0YuqRxOkqwLb3M6J3/s1600/finished+migas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhoo7kxiGE_MLQLY-SsnXj2daIzWz7BC4uc9zhtBt1ccU613m514wGqZ96HbCwjetryIvp0P_qOHH65J_N9M5DZp4lIh_BSdZHiOSksVhrzivVlfAkp6yGycc31F0YuqRxOkqwLb3M6J3/s400/finished+migas.jpg" width="400" /></a></div>
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Adolfo Restaurante</div>
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C/ Hombre de Palo 9</div>
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45001 Toledo, Spain</div>
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Tel +34 925 227 321</div>
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www.grupoadolfo.com</div>
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gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com10tag:blogger.com,1999:blog-7168306439605501538.post-61664359758725650042013-02-01T14:29:00.000+01:002013-02-01T14:29:49.984+01:00Jamón slicing, date-eating Iberian pigs and other reasons to say hot diggity!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-aJAa0dnWC1Dg0kEBrJjBFOfv5vFGrYLUyCOj1eLEMqKz98azZTApgfAkdHErNbUeLe-JKcwkPVGxL4sKtTjwVMSs1WyJgMN3vfedl9oIFPz8I2fTqGckFc3aoRp_I8YA_VDb8Ychdk7/s1600/como+cortar+jamo%25CC%2581n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-aJAa0dnWC1Dg0kEBrJjBFOfv5vFGrYLUyCOj1eLEMqKz98azZTApgfAkdHErNbUeLe-JKcwkPVGxL4sKtTjwVMSs1WyJgMN3vfedl9oIFPz8I2fTqGckFc3aoRp_I8YA_VDb8Ychdk7/s400/como+cortar+jamo%25CC%2581n.jpeg" width="400" /></a></div>
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<span id="goog_1489823878"></span><span id="goog_1489823879"></span><br /></div>
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I love this Spanish <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908150_6911550_4446270_7826897,00.html" target="_blank"><i>jamón</i></a> slicing guide that I got from the
<a href="http://huertogourmet.blogspot.com.es/" target="_blank">blog</a> of my friend Santiago Orts, botanist extraordinaire and co-founder of the
amazing company <a href="http://www.huertogourmet.com/" target="_blank">Huerto Gourmet</a>. </div>
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Though Santiago is known for the incredible and often rare heirloom fruits and vegetables that are found in his orchards in <a href="http://www.elche.es/" target="_blank">Elche</a> (Alicante), he
recently made a foray into the world of Spain’s most delectable treat: <i>JAMÓN</i>
(nectar of the gods). </div>
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At recent gastronomic event<a href="http://www.madridfusion.net/" target="_blank"> Madrid Fusión</a>, Santiago got together with noted Guijuelo (Salamanca) Ibérico ham maker <a href="http://www.carrascoguijuelo.eu/" target="_blank">Atanasio Carrasco</a><span style="mso-spacerun: yes;"> </span>of <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6865989_6908352_4529654_0,00.html" target="_blank">Carrasco</a> to present their
fascinating <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6863776_6912650_4650649_0,00.html" target="_blank">new collaboration</a>, the product of three years of experimentation
and “research”, which I am sure often came down to getting together and eating a lot
of ham. Poor souls. </div>
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Basically, the new project consisted of raising Iberian pigs
on the fresh dates that Santiago’s orchards are so famous for, instead of the
usual <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908150_6911550_4446270_7826897,00.html" target="_blank"><i style="mso-bidi-font-style: normal;">bellota</i></a> (acorns). </div>
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I got to taste the results first hand at <a href="http://www.madridfusion.net/" target="_blank">Madrid Fusión</a>,
biting into the sweet and somewhat creamier textures of first <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908150_6912165_4578268_398771906,00.html" target="_blank"><i>salchichón</i></a> and then
ham made from these pigs.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4tZIKW05wCJslrnK1akckcefchJAEaXwQULjG1VqcVUmdbji79g12hyphenhyphenxKisay30xJRR9oEXgZB8mIkJ5smEzy6OL2aB4cixhR_Yv6cAinX2SI1C_NGIH2A5ukD4ghwAjdwrDMdxzu8JD/s1600/photo(9).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4tZIKW05wCJslrnK1akckcefchJAEaXwQULjG1VqcVUmdbji79g12hyphenhyphenxKisay30xJRR9oEXgZB8mIkJ5smEzy6OL2aB4cixhR_Yv6cAinX2SI1C_NGIH2A5ukD4ghwAjdwrDMdxzu8JD/s320/photo(9).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Mega close-up of date-fed Ibérico salchichón</i></td></tr>
</tbody></table>
</div>
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Though the two confessed that there are no immediate plans
to retail these products, and also that it costs ten times more for the pigs
to eat fresh dates than the coveted acorns, I still find the idea fascinating
and more than worthy of an enthusiastic “<a href="http://onlineslangdictionary.com/meaning-definition-of/hot-diggity" target="_blank">hot diggity</a>”.</div>
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With regards to the ham-slicing chart, it is worth a study.
In fact, few people realize just how difficult a task it is to slice a ham, and
particularly to slice it well.<br />
At home, we usually have to watch the same
<a href="http://www.youtube.com/watch?v=ECVxQg8RAU8" target="_blank">YouTube instructional guide</a> several times before attacking the Christmas <i>jamón</i>, and then after slicing for a few
days (very painstaking and tiring work – particularly when you are salivating heavily), we give
in and take it to our local market where they slice what is left and put it in vacuum-sealed
bags for us. I should point out that I say "we", but I really mean E.<br />
What??? It’s
called division of labor!</div>
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gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com3tag:blogger.com,1999:blog-7168306439605501538.post-4122248201886036212013-01-30T19:31:00.000+01:002013-01-30T19:33:52.917+01:00Viva Guillaume Long, King of Madrid!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIXfJMJmKhV5iTufdf-s4I6NOF3yLMzedRV03SV5JAqlMYJPC_bwJ_BBf6LatTfeecesIBWiJ3CbaKtIs57Fsg4jOhwZw2WA7jY3gVjrDehqhTWeiHNEAMZ2hMoI395CDcKf72RmWYMgj/s1600/IMG_5554.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIXfJMJmKhV5iTufdf-s4I6NOF3yLMzedRV03SV5JAqlMYJPC_bwJ_BBf6LatTfeecesIBWiJ3CbaKtIs57Fsg4jOhwZw2WA7jY3gVjrDehqhTWeiHNEAMZ2hMoI395CDcKf72RmWYMgj/s400/IMG_5554.JPG" width="273" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A pretty blurry photo of the wonderful postcard that Guillaume sent us from El Abuelo.</td></tr>
</tbody></table>
Wow, wow, wow. I take it all back.<br />
How could <a href="http://www.gastronomican.com/2013/01/a-comer-y-beber-tasty-read-by-guillaume.html" target="_blank">I ever have suspected</a> Guillaume of leaving us with only a <a href="http://long.blog.lemonde.fr/2013/01/19/madrid/" target="_blank">photo of Burger King</a> as his impression of Madrid! (I do have to say that I love the way he owns the Burger King moment though)<br />
<br />
But now, well...King of Madrid! Give him the key to the city; name a fountain after him, a monument, an avenue...<br />
Oh my, yes, I am honored. But now I'm hungry again too.<br />
<br />
Be sure to check out this great chronicle of Guillaume Long's visit to <a href="http://long.blog.lemonde.fr/2013/01/30/porque-te-vas-premiere-partie/" target="_blank">Madrid,</a> to present his book <i>A Comer y A Beber</i> (<a href="http://www.sinsentido.es/" target="_blank">Ediciones Sins Entido</a>), on his fantastic and hunger-inducing blog in <a href="http://long.blog.lemonde.fr/" target="_blank">Le Monde</a>. <br />
<br />
<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com1tag:blogger.com,1999:blog-7168306439605501538.post-22320020001028514782013-01-29T13:10:00.001+01:002013-01-29T13:10:06.586+01:00Food Drama at Madrid Fusion<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOg4aIcoFTjy9C0ga700NEAdQh7avC8h7HiGmaeGXGujettKjpqbXOK-ZMmqp9WXkL_bfZrOP6NXQeXtjSsrff9kKdCMGxMi-ezuK1PD1PH84KUfeyIN5snGX8lBALcE3yve_v9Rvl1vU/s1600/Burrata+marina,+Aponiente.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOg4aIcoFTjy9C0ga700NEAdQh7avC8h7HiGmaeGXGujettKjpqbXOK-ZMmqp9WXkL_bfZrOP6NXQeXtjSsrff9kKdCMGxMi-ezuK1PD1PH84KUfeyIN5snGX8lBALcE3yve_v9Rvl1vU/s400/Burrata+marina,+Aponiente.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burrata Marina by Ángel León of Aponiente. Photo by Álvaro Fernández Prieto. </td></tr>
</tbody></table>
Madrid Fusion came and went again this year, leaving me with a bunch of blurry photos taken with my iphone and a notebook full of impressions that I am little by little hoping to share.<br />
<br />
By way of a start, the following will take you to the article that I wrote about the event for El País (English) - found within the International Herald Tribune:<br />
<a href="http://elpais.com/elpais/2013/01/28/inenglish/1359387219_160099.html" target="_blank"><br /></a>
<a href="http://elpais.com/elpais/2013/01/28/inenglish/1359387219_160099.html" target="_blank">Creativity Blooms at Madrid Fusion</a>gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com5tag:blogger.com,1999:blog-7168306439605501538.post-74530363605204639352013-01-25T19:47:00.000+01:002013-01-25T19:47:10.325+01:00A Comer y A Beber: a tasty read by Guillaume Long<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg7D_i-4oYWZaPfj578K_oUW6vcGRbhyphenhyphenp0X638r9Gt0Tud2YOhzAr5-jId1zEV2V-bBTDp8FRv2eJvOkBF8-s7pN88ScFYzYgTVcact_UAZY1K3J5vfWrECTDMe2XDxDEXvTNHbNy6CU5/s1600/%2522%25C2%25A9Institut.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg7D_i-4oYWZaPfj578K_oUW6vcGRbhyphenhyphenp0X638r9Gt0Tud2YOhzAr5-jId1zEV2V-bBTDp8FRv2eJvOkBF8-s7pN88ScFYzYgTVcact_UAZY1K3J5vfWrECTDMe2XDxDEXvTNHbNy6CU5/s400/%2522%25C2%25A9Institut.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: courtesy of the Instituto Francés</td></tr>
</tbody></table>
Last week I had the pleasure of presenting the newly released book <a href="http://www.sinsentido.es/libros/a-comer-y-a-beber/LP00246/" target="_blank"><i>A Comer y A Beber</i></a> <a href="http://www.sinsentido.es/" target="_blank">(Editorial Sins Entido</a>) by Swiss illustrator and food enthusiast <a href="http://fr.wikipedia.org/wiki/Guillaume_Long" target="_blank">Guillaume Long</a>. <br />
I am ashamed to say, however, that after a hectic week of food, food and more food presentations at <a href="http://www.madridfusion.net/" target="_blank">Madrid Fusión</a>, all I can think<i> </i>of to say right now is, "It is a great book, you should buy it"; but at the time, like the studious gal nervous for her first book presentation that I am, I prepared a list of some of the highlights from this fantastic gastronomic-comic.<br />
<br />
Here are just a few of them:<br />
<br />
- This book made me very hungry and also made me want to go to the market and then start cooking.<br />
<br />
- It is not just a comic book about food, or a cookbook with illustrations. It is also a dictionary of food terms, an encyclopedia of interesting facts about things like vegetables abd regional cuisines, an autobiography, a guide for where to eat in what city and an emotional roller coaster of Guillaume's culinary triumphs and defeats.<br />
<br />
- It has a back page that you can tear out and hang up in your kitchen showing fruits and vegetables classified by season. It would be very useful if your husband would let you tear out pages from comic books.<br />
<br />
- Guillaume loves making lists: lists of ingredients, recipes, behavioral tips, advice, etc. His lists are not always about wonderful, fabulous things. Sometimes he also makes lists of things he doesn't like. I also love to make lists, usually when I'm procrastinating. I wonder if Guillaume ever procrastinates?<br />
<br />
- Despite the meticulous quality of his recipes and instructions, I can relate to how excited and over zealous he can get in the kitchen or when dining out. I have also been known to declare something, "the best in the whole wide world", or "the best I've ever had in my entire life", several times in one meal. I also understand what he means when he talks about how one amazing dish in a restaurant has the power to make everything else about the experience more wonderful (the waiter is suddenly nice, the wine is suddenly better, the cockroach is suddenly a pet, etc.)<br />
<br />
In short, this book is a perfect kitchen or travel companion that I would never want to damage with sauce or stuff into my suitcase. Be sure to check out the source of this wonderful content on Guillaume's <a href="http://long.blog.lemonde.fr/" target="_blank">blog on the online version of Le Monde</a>.<br />
<br />
(uncomfortable pause)<br />
<br />
Oh dear, I did just check it out, and the latest entry is apparently what Guillaume took away gastronomically from <a href="http://long.blog.lemonde.fr/2013/01/19/madrid/" target="_blank">Madrid</a>. What he doesn't realize is that I have hard photographic evidence of him eating more delicious things while here.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbY9LZXBCz-NZ2WY35moMPGTHJ9mlGNUCZoFgrK5M4CnrpE9_GUp0tS8DmvUPwHk0sp1D6FepLk9-CFZXGtEN6F0Y5EEBSDi_XQQxk1Z2ZQ3YeOBmZOvP5jcy2ROVRWZgFpy9-MxfOHaI/s1600/Guillaume.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbY9LZXBCz-NZ2WY35moMPGTHJ9mlGNUCZoFgrK5M4CnrpE9_GUp0tS8DmvUPwHk0sp1D6FepLk9-CFZXGtEN6F0Y5EEBSDi_XQQxk1Z2ZQ3YeOBmZOvP5jcy2ROVRWZgFpy9-MxfOHaI/s400/Guillaume.jpg" width="400" /></a></div>
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Actually, it seems I don't have any evidence after all, other than this photo of him in <a href="http://www.lacasadelabuelo.es/" target="_blank">El Abuelo</a> drawing, not eating, with a whole bunch of shrimp peels on the floor behind him. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwis3mqgLV6SXK3n3P6Nt3N55ubkomQ45cT8wSEbE2atfgNUb6nMEwyWl1wwY4S88o8geFgG0zVnFTPJLRnvkuOS4im5PLL-4HZtaJPqRMZQrialHNyQsN5syq9UEp-w8TCgBdxZGM_10B/s1600/Guillaume2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwis3mqgLV6SXK3n3P6Nt3N55ubkomQ45cT8wSEbE2atfgNUb6nMEwyWl1wwY4S88o8geFgG0zVnFTPJLRnvkuOS4im5PLL-4HZtaJPqRMZQrialHNyQsN5syq9UEp-w8TCgBdxZGM_10B/s400/Guillaume2.jpg" width="297" /></a></div>
<br />
Maybe it was my fault. We did make him draw us all postcards... <br />
<br />
A Comer y A Beber<br />
by Guillaume Long<br />
<a href="http://www.sinsentido.es/" target="_blank">Editorial Sins Eentido </a>gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com0tag:blogger.com,1999:blog-7168306439605501538.post-73802078439667113992013-01-14T17:54:00.000+01:002013-01-14T17:54:31.556+01:00StreetXO, (sort of) the real deal<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BhMLwJhGLHZt_iB3M3z10R-ESS6rucs06HKYhIZ9_P31A5lMFn5L9vNIoVitkVmRLNvY0XtTu-J4OQZY2D-aA3F52jIylby82vdHtTu_TmItO91V_5aNSzDgd1xAxbNXsVsbQHb6mrWi/s1600/photo%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BhMLwJhGLHZt_iB3M3z10R-ESS6rucs06HKYhIZ9_P31A5lMFn5L9vNIoVitkVmRLNvY0XtTu-J4OQZY2D-aA3F52jIylby82vdHtTu_TmItO91V_5aNSzDgd1xAxbNXsVsbQHb6mrWi/s400/photo%25282%2529.JPG" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">David Muñoz' Chili-hawk!</td></tr>
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This weekend I had the dubious distinction of dining at the <a href="http://www.elcorteingles.es/" target="_blank">El Corte Ingles</a> department store in <a href="https://maps.google.com/maps?q=Plaza+de+Callao,+2+Madrid&hl=en&ll=40.420243,-3.704903&spn=0.009197,0.01929&sll=37.0625,-95.677068&sspn=39.099308,79.013672&t=h&hq=Plaza+de+Callao,+2&hnear=Madrid,+Community+of+Madrid,+Spain&z=16&iwloc=A" target="_blank">Madrid's Plaza Callao</a>.<br />
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Department stores are not my ideal settings for lovely dinners, but I was curious to see how the Corte Ingles' new Gourmet Experience area on the top floor of the <a href="http://www.elcorteingles.es/centroscomerciales/centroscomerciales/cargarAplicacionCentro.do?identificador=127&idComunidad=13" target="_blank">store in Callao</a> was faring, and the results were actually surprising - especially when it came to StreetXO, the new "street food" joint by two-Michelin star chef <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6865876_6905196_4444145_0,00.html" target="_blank">David Muñoz</a> of <a href="http://diverxo.com/" target="_blank">DiverXO</a> fame.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisx-d_llRTyXW6BqSsDTTvqa1JuVMizBX9myf-0_HUYB16GqJSGKzvAD6r0Skf90-nw6b9PrIbTb0IrPsBZQ9-9vRahz46KmZ9hha0VCKP4Lj9IyZYjMhAmbi7FNHCeKNuuKwLjPNPuDoP/s1600/photo%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisx-d_llRTyXW6BqSsDTTvqa1JuVMizBX9myf-0_HUYB16GqJSGKzvAD6r0Skf90-nw6b9PrIbTb0IrPsBZQ9-9vRahz46KmZ9hha0VCKP4Lj9IyZYjMhAmbi7FNHCeKNuuKwLjPNPuDoP/s400/photo%25286%2529.JPG" width="400" /></a></div>
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Basically, the top floor of this center (which incidentally has some pretty great views) has been turned into a fancy international supermarket with an even fancier "food court". Loud music was pumping out of a variety of establishments serving different types of food (Mexican, noodles, tapas, etc.), but none was louder than what was coming out of StreetXO.<br />
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Ready to be disappointed - call me a cynic - I confess that the dishes being turned out by the busy open kitchen sounded both interesting and appealing: "Hong Kong-Madrid Cocido" with char grilled tamarind, taro root and pickled chilies<i> (Cocido Hong Kong-Madrid con tamarindo al carbón, Taro y chiles escabechados)</i>; Grilled bone marrow and hake with Kimchi juice and (some sort of) rice (<i>Tuétano y cocotxa a la brasa, Bilbaina y jugo de Kimchee, Gallega de arroz</i>); and "Chili-crab" paprika, chipotles, Palo Cortado (a type of sherry) and mantou (<i>Chilli Crab, Pimentón, chipotles, Palo Cortado, Mantou</i>), to name a few. <br />
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We opted for the Peking-style chicken skewer and smoked bonito flakes with Tobiko, Yogurt-passion and Chinese five-spice (<i>Espeto de pollo pekinés y bonito ahumado, Tobiko, Yoghurt-pasión, 5 especias chinas</i>), which was delicious, with tender pieces of <a href="http://en.wikipedia.org/wiki/Hoisin_sauce" target="_blank">hoisin</a> marinated chicken that had been cooked three times at different temperatures and then topped with katsuo-bushi flakes, roe, cucumber and pickled red onions. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwz6VTst4cbh6WIMxSkln1TpZd7giG7XhUEqXrdwtFEV_XRztFQlCd0bKCXBBNiDalP6EVhhRyk5gNtTC7wxmSQ3BJUQN7S1Cnf-n8UwUlIf2Reuk3h2_F8696VD9IMlYSMKGeSwFgFyL/s1600/photo(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwz6VTst4cbh6WIMxSkln1TpZd7giG7XhUEqXrdwtFEV_XRztFQlCd0bKCXBBNiDalP6EVhhRyk5gNtTC7wxmSQ3BJUQN7S1Cnf-n8UwUlIf2Reuk3h2_F8696VD9IMlYSMKGeSwFgFyL/s400/photo(7).JPG" width="400" /></a></div>
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We then tried the Korean rice dumplings with Korean bolognese sauce, Chinese five spice and mandarin orange juice (<i>Ñoquis de arroz glutinoso con boloñesa coreana. Cinco especias chinas. Jugo de mandarinas</i>), topped with thin and crispy strips of pork rind.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnM4_A6fx98lr7rX2DD9xv9kMptKw6e8vP5eXohJURF0s0RcCjCwmJWsTgfk2hLgfmd0Q1Pk1CjkKaXgLyzerOg8LHy83296MmtfCYijL25vKCddrbGcFiu17RJUVvI1nFmTkD3vLnwfHS/s1600/photo%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnM4_A6fx98lr7rX2DD9xv9kMptKw6e8vP5eXohJURF0s0RcCjCwmJWsTgfk2hLgfmd0Q1Pk1CjkKaXgLyzerOg8LHy83296MmtfCYijL25vKCddrbGcFiu17RJUVvI1nFmTkD3vLnwfHS/s400/photo%25284%2529.JPG" width="400" /></a></div>
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Both were delicious and left me with <i>ganas</i> to try more.<br />
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For a standing meal at a bar in a department store, the prices aren't cheap - between nine and fourteen Euros per dish - but neither are the ingredients, and each plate held a laborious - though fast - level of preparation.<br />
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Unfortunately, the biggest problem with the meal is that, at the end of the day, you are still standing in a department store.<br />
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<a href="http://www.pizzalcuadrado.com/" target="_blank">Pizza Al Cuadro</a> makes it to the big time (yay?)<br />
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On a side note, it was nice to see that El Corte Inglés had diversified the offering of restaurants at its Gourmet Experience. Instead of only featuring the staid chain places or large franchises, one of the other featured restaurants was <a href="http://en.wikipedia.org/wiki/Malasa%C3%B1a" target="_blank">Malasaña</a> neighborhood pizza joint, <a href="http://www.pizzalcuadrado.com/" target="_blank">Pizza Al Cuadro</a>. It made me delighted for their success to see them included in this project, but a little sad at the same time to see a neighborhood favorite ensconced in a big department store chain. As my companion put it, it's kind of like when your favorite local band goes mainstream: bittersweet.<br />
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<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com1Plaza Callao, 2, 28013 Madrid, Spain40.4199261 -3.706074100000023514.897891599999998 -45.014668100000023 65.9419606 37.602519899999976tag:blogger.com,1999:blog-7168306439605501538.post-21024125558453133582013-01-11T13:27:00.001+01:002013-01-11T13:28:26.400+01:00A yolk by any other color...is completely baffling <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdHICs0GZa36YG-iPDE6jI-gGMvJSJzG4Y5CQh6S1wx0pmrrBdtYbwfVDhRsafdIc_Kf6oGCMJrdgSULoQ5LOD_G_4RXWozTHFnWlcyEQ25j5woFNu97ACmFidN7kpqf3Nz1CqXK0HFmh/s1600/IMG_1422(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdHICs0GZa36YG-iPDE6jI-gGMvJSJzG4Y5CQh6S1wx0pmrrBdtYbwfVDhRsafdIc_Kf6oGCMJrdgSULoQ5LOD_G_4RXWozTHFnWlcyEQ25j5woFNu97ACmFidN7kpqf3Nz1CqXK0HFmh/s400/IMG_1422(1).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken egg beautifully photographed by my father in Colorado, PhD.</td></tr>
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Returning to the States for a visit with my family always highlights the many similarities and differences between the country where I live and the one where I grew up. One that never ceases to strike me as interesting is the color variation between Spanish egg yolks and American ones. It might be the jet lag, or maybe I'm just a dork, but I can't get over how much yellower yolks are in the USA when compared to their deeply orange Spanish cousins.<br />
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So, maybe I'm the last one on Earth to learn this fact, but it seems that the difference is in the diet of the hens and the amount of <a href="http://en.wikipedia.org/wiki/Carotenoid" target="_blank"><i>carotenoids</i></a> that they consume. These organic pigments are found in plants and other things like algae and some bacteria and fungi. These are divided into two categories: <a href="http://en.wikipedia.org/wiki/Carotene" target="_blank"><i>carotenes</i></a> and <a href="http://en.wikipedia.org/wiki/Xanthophyll" target="_blank"><i>xanthophylls</i></a> (whew. thanks Wikipedia). The former gives carrots their wonderful color (among other things), while the latter refers to oxygen-containing carotenoids such as <i><a href="http://en.wikipedia.org/wiki/Lutein" target="_blank">lutein</a></i>, which is found in leafy vegetables and as the predominant pigment in egg yolks. So, it can be inferred that a hen that eats large amounts of green leafy plants will get a lot of lutein. However, another factor that many people stand behind is the amount of insects that a hen consumes. Insect shells also contain carotenoids, which would therefore also contribute to an intense yolk color.<br />
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However, while all of this points to the fact that hens raised in pastures consume more carotenoids (lutein) overall, why is it that the pasture-raised, organic egg photographed by my friend Karen in Milwaukee,<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwmttz49WwHdv-rOZS3ZvfxMQLGfMvWtwJekmG1rLMP5o7Q8IMCuql8vaAgiZw6beyhWBxsjtxXACw-1UoNEMeLDLpsPIyQdGb9MtIqZdg-mx-1GayQDdFMxAHfAzEld-WiedEj_K9EDe/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwmttz49WwHdv-rOZS3ZvfxMQLGfMvWtwJekmG1rLMP5o7Q8IMCuql8vaAgiZw6beyhWBxsjtxXACw-1UoNEMeLDLpsPIyQdGb9MtIqZdg-mx-1GayQDdFMxAHfAzEld-WiedEj_K9EDe/s320/photo.JPG" width="273" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg expertly cracked by Karen in Milwaukee</td></tr>
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and similarly pasture-raised, organic egg that I cracked open here in Spain, are still so different?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DMVaZGdZk8xNA6E4JZ_KkRC8KQMb_VgC9Ve6ISMJL_1c4NhHWbLmAXsPJcPKQYcKspxRyq76YulFXCYiuguA3bUYM6-H57Sk2R2eUt14VmoEk7fkMqTF4UfRf-anVEYTGT6Kx8KAXmUx/s1600/photo(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DMVaZGdZk8xNA6E4JZ_KkRC8KQMb_VgC9Ve6ISMJL_1c4NhHWbLmAXsPJcPKQYcKspxRyq76YulFXCYiuguA3bUYM6-H57Sk2R2eUt14VmoEk7fkMqTF4UfRf-anVEYTGT6Kx8KAXmUx/s400/photo(1).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg less artfully photographed by me in Spain</td></tr>
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Or maybe the real question should be, why do I care so much?<br />
And the answer, I don't know. I just do. <br />
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<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com8tag:blogger.com,1999:blog-7168306439605501538.post-83770642368822610362012-12-11T21:03:00.001+01:002012-12-11T21:03:38.724+01:00Photo Excursion to El Ermitaño<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Arial Narrow"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;">This past Saturday, the <a href="http://elpais.com/elpais/inenglish.html">English edition of</a> <a href="http://www.elpais.com/">El País</a> (sold as a supplement of the <a href="http://global.nytimes.com/?iht">International Herald Tribune</a>)
published my article on <a href="http://www.elermitano.com/">Restaurante El
Ermitaño</a> in Benavente, Zamora. Though the full article can be found here, <a href="http://elpais.com/elpais/2012/12/09/inenglish/1355059858_923116.html">Tasting
Autumn in Castilla y León</a>, I though I would share a few more photos from
this fabulous dinner, despite the fact that the image quality might not be up
to snuff. Enjoy!</span>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial Narrow"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;">Amuse-bouche</span></i><span style="font-family: "Arial Narrow"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;"> of
goat’s cheese cream with <a href="http://www.manzanareinetadelbierzo.es/" target="_blank">Reineta apple</a></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjws27W_Kym0JJZhuD4ZQ5K9P6iKxr2RXA1DxMQNIsVw0XF3Au_MsSxKDdcB17HAASX6kcVzMEdXnaG6QY_9QASw4C10bNDrvuZ8DVY4wgmXlQBqaSfrLheqjUr2np0k61qUtFmBaQl-Zfy/s1600/IMG_4545+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjws27W_Kym0JJZhuD4ZQ5K9P6iKxr2RXA1DxMQNIsVw0XF3Au_MsSxKDdcB17HAASX6kcVzMEdXnaG6QY_9QASw4C10bNDrvuZ8DVY4wgmXlQBqaSfrLheqjUr2np0k61qUtFmBaQl-Zfy/s320/IMG_4545+1.JPG" width="239" /></a></div>
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<span style="font-family: "Arial Narrow"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;"><i><a href="http://www.cecinadeleon.org/" target="_blank">Cecina</a> </i>rolls
with foie gras and quince paste (<i style="mso-bidi-font-style: normal;">Canutillos
de cecina rellenos de higado de pato con dulce de membrillo</i>).</span>
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<span style="font-family: "Arial Narrow"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;"><a href="http://www.aoracerveza.com/" target="_blank">Aora Mil Cien</a> pale ale, brewed
the town of Cacabelos, in nearby Bierzo (Leon).</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuO_2P2MeHQRqNHY75CHBpvj3F7GLTdsVCSFE4D6FJ_dNdQMgpnU-oZX3gUV2SXylCm-DwUxTE5_YuY-u3vw6B6lECYqosJTNBY6Y1sxT0Z151j6oyEF3jhHw3zJ0GA7hsOKbY7s8jVb1F/s1600/IMG_4553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuO_2P2MeHQRqNHY75CHBpvj3F7GLTdsVCSFE4D6FJ_dNdQMgpnU-oZX3gUV2SXylCm-DwUxTE5_YuY-u3vw6B6lECYqosJTNBY6Y1sxT0Z151j6oyEF3jhHw3zJ0GA7hsOKbY7s8jVb1F/s320/IMG_4553.JPG" width="320" /></a></div>
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of creamy leeks topped with three types of wild mushrooms, thin slices of black
truffle and flavorful mounds of shaved marinated tongue (<i style="mso-bidi-font-style: normal;">Huevo de corral con setas silvestres, lengua adobada, parmentier de
puerros y trufa negra</i>). </span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oLDcKOFVV88gRinX-gI8eBcNtQ3yivmYUOEeWG9WNhXkDKkLz5tJHgQkT5lJ5OjQO-i7FgjrTwk5S_L2OX1lru2K1ziPpo4YcIryCDGOyxiNlZDLJp7UCa5m1_LzdRL3vtV447zy8k3X/s1600/IMG_4561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oLDcKOFVV88gRinX-gI8eBcNtQ3yivmYUOEeWG9WNhXkDKkLz5tJHgQkT5lJ5OjQO-i7FgjrTwk5S_L2OX1lru2K1ziPpo4YcIryCDGOyxiNlZDLJp7UCa5m1_LzdRL3vtV447zy8k3X/s320/IMG_4561.JPG" width="320" /></a></div>
<br />
<span style="font-family: "Arial Narrow"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;">This photo was unfortunately taken before the amazing, almost sweet gravy was poured on this venison loin that had been rubbed
with wild mushroom salt, cooked over wood smoke, and served with <i style="mso-bidi-font-style: normal;">Boletus </i>risotto, <a href="http://www.quesozamorano.com/" target="_blank">Zamorano </a>cheese and the
venison’s sweet gravy</span>
. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaPXy2YZc-mru0vYhzjT3zfVWzaVopaNzkQPBX4ZYL-tHSAjI06ZMQx_VVVQr741xSLmrGU4aRHFZSSpo6QwCDXbWv2KakC4gdTIooIcj57Aumt7omBeEva0vu2pjK84TO_BSsbNmjmdm/s1600/IMG_4567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaPXy2YZc-mru0vYhzjT3zfVWzaVopaNzkQPBX4ZYL-tHSAjI06ZMQx_VVVQr741xSLmrGU4aRHFZSSpo6QwCDXbWv2KakC4gdTIooIcj57Aumt7omBeEva0vu2pjK84TO_BSsbNmjmdm/s320/IMG_4567.JPG" width="320" /></a></div>
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{page:Section1;</style><span style="font-family: "Arial Narrow"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;">The plate of cured <a href="http://www.quesozamorano.com/" target="_blank">Zamorano<span style="color: black;"> </span>cheese</a> that had been grated, cubed and sliced into a variety of formats.</span>
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<span style="font-family: "Arial Narrow";">Chef Pedro Mario in
his huge kitche<i>n.</i> </span></div>
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<span style="font-family: "Arial Narrow";">The castle at
Medina del Campo. </span></div>
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<span style="font-family: "Arial Narrow";">Bridge crossing the
Duero River in Toro.</span></div>
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<br /></div>
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<span style="font-family: "Arial Narrow";">The beautiful,
walled town of Urueña.</span></div>
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<br /></div>
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<span style="font-family: "Arial Narrow";">Restaurante El Ermitaño</span></div>
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<span style="font-family: "Arial Narrow";">Ctra. Benavente-Leon, Km 1,2</span></div>
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<span style="font-family: "Arial Narrow";">49600 Benavente, Zamora </span></div>
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<span style="font-family: "Arial Narrow";">980 632 213</span></div>
gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com0tag:blogger.com,1999:blog-7168306439605501538.post-14871667694481325012012-11-20T13:23:00.000+01:002012-11-20T13:23:43.676+01:00Pre-Prepared Pre-Thanksgiving from Cascajares<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkTQ5TU1Ut8evkaCcpex2-X7y_hlfiuj-JffGwAyFqx1mvTIaI1L_aYEMxP1DJaT0X8ezUPM4eRE1CiM0TKiVC5eaZJ5MCE1Z1tDN7aYuLN79Ixo2EJHWiAiUUOoudqMVvlQ8A7p35ddX/s1600/Turkey+table+hipsta+best.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkTQ5TU1Ut8evkaCcpex2-X7y_hlfiuj-JffGwAyFqx1mvTIaI1L_aYEMxP1DJaT0X8ezUPM4eRE1CiM0TKiVC5eaZJ5MCE1Z1tDN7aYuLN79Ixo2EJHWiAiUUOoudqMVvlQ8A7p35ddX/s400/Turkey+table+hipsta+best.JPG" width="400" /></a></div>
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I was greeted with an agreeable surprise the other day when a messenger showed up at my door with the new <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6863776_6912650_4634860_0,00.html" target="_blank">Thanksgiving Day Turkey made by Spanish company Cascajares</a> - experts in the field of gourmet pre-prepared fare like roasted <a href="http://cascajares.com/es/cocinamos-por-ti/21-cochinillo-cascajares-asado-8431562090185.html" target="_blank">suckling pig</a> and <a href="http://cascajares.com/es/el-capon/20-capon-cascajares-asado-8431562090154.html" target="_blank">stuffed capons</a>. Their latest adventure, in collaboration with USA-based Spanish chef José Andrés, is a <a href="http://en.wikipedia.org/wiki/Thanksgiving_dinner" target="_blank">Thanksgiving turkey</a>, pre-cooked and ready to pop in the oven for half an hour, and accompanied with all the fixings (stuffing, chestnut puree, cranberry sauce, apple sauce, gravy and mashed potatoes). Still a work in progress with only 1,000 turkeys being sold this year, I was super excited when the company offered to send me one to get an <i>authentic</i> American point of view on the product. Anxious to do my part, I dutifully invited some true blue <i>americanas</i> around this weekend to size up this new design. While I am still in the midst of constructing my full report, I thought I could get a jump on the whole thing with a few photos and first impressions. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdOMZLweALoLCUrOOUQazhH7jBBb6tv6ipnpnhas5eFL8Kf-iqtm9awE-_B4MOuKvzXISJjSbKLXBGoImQ6oVnb93ZcyeV0WRD9QtwewcP5fGZnOJbeT5YX4nwVkDjMyhas990uDVlAo0/s1600/Box.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdOMZLweALoLCUrOOUQazhH7jBBb6tv6ipnpnhas5eFL8Kf-iqtm9awE-_B4MOuKvzXISJjSbKLXBGoImQ6oVnb93ZcyeV0WRD9QtwewcP5fGZnOJbeT5YX4nwVkDjMyhas990uDVlAo0/s400/Box.JPG" width="400" /></a></div>
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While the box is enormous, everyone's first thought was that the photo of the plate doesn't do justice to the typical American portion sizes on Thanksgiving - a day when it's all about heaping it on. We were dubious as to the 8-10 portion serving size indicated on the box and worried we might not have enough. I made another tray of stuffing just in case. In the end, while the sides might not be sufficient for 8 people, the turkey had more than enough delicious meat, and three days later I am still enjoying the last of it (there were 5 of us at lunch).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAY2tPJjdgnmWb8vQeICxgHFFqUa1bxrWfWMLhv3lpou7jS5iF_NkmCpIeFyddRIMciaxHemyZ-0tbEzWDEzoUshv5dwxkhPKERZd5WQcDSufpVKwmni78D3b9WoordsdIcrhXF0vNHzGT/s1600/turkey+alone+hipsta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAY2tPJjdgnmWb8vQeICxgHFFqUa1bxrWfWMLhv3lpou7jS5iF_NkmCpIeFyddRIMciaxHemyZ-0tbEzWDEzoUshv5dwxkhPKERZd5WQcDSufpVKwmni78D3b9WoordsdIcrhXF0vNHzGT/s400/turkey+alone+hipsta.JPG" width="400" /></a></div>
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The turkey and the gravy were the best part and truly tasted just as they should. I really have no complaints other than the fact that the meat might have been slightly dry (which happens to my turkeys as well from time to time), and maybe we would have benefited from more specific cooking instructions (30-45 minutes at no specified temperature). The bird comes with some gravy in the cooking package and I confess that I did rub the whole thing in butter and pepper before chucking it in the oven...once an American. It really was good and has now turned into an absolutely wonderful and flavorful turkey stock.<br />
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The most disappointing aspects were undoubtedly the sides, which lacked a bit of oomph and texture in terms of presentation and quantity. The gravy was delicious, especially when I mixed it with the juices that came off the bird in the oven. The cranberry sauce was good flavor-wise, but was completely pureed and needed some whole berries (and maybe gelatin) to give it some texture. The apple compote was fine and the chestnut puree correct though really sweet, but neither one seem necessary to me and don't add much in terms of presentation or texture either as they are both similarly toned brown purees. The stuffing was flavorful, but with basically only onions, celery and bread, it was kind of boring and lacked color and herbs. I have never had a stuffing without sage, or at the very LEAST thyme. And my least favorite were the mashed potatoes which were very runny and also needed more structure and texture. In any case, they are on the right track and hopefully will continue to tweak the products during the year to come. The product is intended for an American audience (the company has a newly minted factory in Canada), but also for people all over the world. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbT_81Cir9JtX1JCF3W1lo9m7lGJy2gF9NYKXycTGztvrV_uuPxYhHY8H0mjc9OgvMyKGOvpbJxFpqs4DEM3mBDv7xGqyKqunF4gMxBxQubDwxNKb2EU_9y6W43O197s7U-dpQTyYIRpIJ/s1600/Alfonso+serves+best.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbT_81Cir9JtX1JCF3W1lo9m7lGJy2gF9NYKXycTGztvrV_uuPxYhHY8H0mjc9OgvMyKGOvpbJxFpqs4DEM3mBDv7xGqyKqunF4gMxBxQubDwxNKb2EU_9y6W43O197s7U-dpQTyYIRpIJ/s400/Alfonso+serves+best.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cascajares President, Alfonso Jiménz Rodríguez-Villa carving the turkey at the US Embassy (the Ambassador is pictured directly across from him). Other guests included the President of Castilla-Leon, Rafael Ansón (the President of the Spanish Royal Academy of Gastronomy and José Andrés).</td></tr>
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On a side note, Cascajares held a press conference in the American Embassy last Friday with José Andrés and the American Ambassador Alan Solomont and his wife Susan. It was lots of fun to watch them explain to the Spanish press about the meaning of Thanksgiving (my hands-down favorite holiday) and the significance of the turkey and the meal. Then they dove into a turkey lunch with about a million reporters snapping photos around them.<br />
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Despite any misgivings I have about trying to replicate this home cooked favorite, I truly admire the company for what they are trying to do and think that they are well on their way to achieving it. Oh, and for 120 Euros a box, it's not a bad deal at all - especially if you can't cook and it saves doing the shopping and cleaning. <br />
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More information to follow and also on <a href="http://pavo.cascajares.com/">http://pavo.cascajares.com/</a>.<br />
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(Acción de) Gracias!<br />
<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com0tag:blogger.com,1999:blog-7168306439605501538.post-74034564958426315172012-11-13T09:50:00.001+01:002012-11-13T09:54:16.897+01:00Tasting the new Valdeorras<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYdBUDyKXBMYoneGXEVr0ZKZn89eC8UZFzCzHF99q6FdvKfOPsdRGkeLIwqpnOEjzQD4Mm9QdQnHW0M-gOxJ1rhzhGFr44UIuaVLX6-x5eS0QzR5P75wjNlycdhDJyn9cvUTyLuiaKZOo/s1600/Miniatura_Corto.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYdBUDyKXBMYoneGXEVr0ZKZn89eC8UZFzCzHF99q6FdvKfOPsdRGkeLIwqpnOEjzQD4Mm9QdQnHW0M-gOxJ1rhzhGFr44UIuaVLX6-x5eS0QzR5P75wjNlycdhDJyn9cvUTyLuiaKZOo/s1600/Miniatura_Corto.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Godello grapes on the vine. Photo: D.O. Valdeorras</td></tr>
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I wish it could have been a <a href="http://www.dovaldeorras.tv/" target="_blank">Designation of</a> <a href="http://www.dovaldeorras.tv/" target="_blank">Origin Valdeorras</a> tasting in Valdeorras itself (a lush area in the northeastern corner of the province of Ourense in Galicia), but I'll settle for trying these crisp, mineral whites made with Godello grapes and fruit-forward Mencía reds in Madrid. We all have a cross to bear.<br />
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My favorite Godello wines are the ones that are super crisp and deeply mineral, reflecting the slate soils, and casting a more metallic than earthy mineral quality. They also tend to give of stone fruit aromas and at times can be almost spicy, thanks to the common practice of briefly aging them with their lees. This can temper the acidity of the wines and impart them with complex aromas.<br />
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Although I did not, by a long shot, try all of the wines that were on-hand last night, and nor were all of the wineries represented, here are just a few of my favorites in varying price ranges:<br />
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<b>Coroa</b><br />
<a href="http://www.acoroa.com/godello/" target="_blank">Adega A Coroa</a><br />
Crisp, clean, very mineral and highly aromatic without any touch of cloying fruit. I could drink this by the bucketful (10-12 Euros).<br />
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<b>Erebo</b><br />
<a href="https://plus.google.com/108074645742526058617/about?gl=US&hl=es" target="_blank">Bodega Carballal</a><br />
Slightly spiced on the nose, lots of fruit but with an acid/bitter ending on the palate that gives it a crisp ending. Unctuous texture and metallic minerality (6 Euros). <br />
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<b>Pezas de Portela</b><br />
<a href="http://www.valdesil.com/" target="_blank">Bodega Valdesil</a><br />
This well known winery makes several different Godello wines, all of which are very good and great value. This is one of the more expensive ones (20-25 Euros) and yes, it is very delicious.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-nWfJAaCpYd7_4WhP8ImuB0RCspFX5sjGkmhnPjR8i9ryZydpn-5Br3tqn4_3iPEWAJEIdS_RAsXOx5wdPgGy_9vMpsl5_Wj58zdy1o70l7DxXyZz4hxHLOezdmDG-YB1OO91376BHen/s1600/photo(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-nWfJAaCpYd7_4WhP8ImuB0RCspFX5sjGkmhnPjR8i9ryZydpn-5Br3tqn4_3iPEWAJEIdS_RAsXOx5wdPgGy_9vMpsl5_Wj58zdy1o70l7DxXyZz4hxHLOezdmDG-YB1OO91376BHen/s320/photo(3).JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh darn, we drank it all!</td></tr>
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As far as the Mencías were concerned, alas, I didn't get very far as I kept getting sucked back into whites. But I did quite enjoy the very earthy, fruity and complex Pagos del Galir by <a href="http://www.virxendegalir.es/" target="_blank">Bodega Virxen de Galir</a>.<br />
<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com0tag:blogger.com,1999:blog-7168306439605501538.post-49134519241000392132012-11-03T17:56:00.001+01:002012-11-03T17:57:39.136+01:00Bar Amor: the Spanish bistro at its best<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVNrpVLq-1fZantxl-2SgNVyAK9FeaEljY7dp6n-Fe2Djqov84DoaOUTKBrdsuJR_R9ldSv0Sl2_koncbaLXaN9iBbQVFN5EsdtzX4Dy6yZcyhIyWeWvLvQJ1qRdcbl0Vwvd3O12umR-f/s1600/photo(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVNrpVLq-1fZantxl-2SgNVyAK9FeaEljY7dp6n-Fe2Djqov84DoaOUTKBrdsuJR_R9ldSv0Sl2_koncbaLXaN9iBbQVFN5EsdtzX4Dy6yZcyhIyWeWvLvQJ1qRdcbl0Vwvd3O12umR-f/s400/photo(1).JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious salad special made with mache, <i>jamón de pato</i> (duck ham) and <i>habitas</i> (baby lima beans).</td></tr>
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<a href="http://www.baramor.es/" target="_blank">Bar Amor</a> must have been wondering, "where did all the love go?", and I hope it hasn't kept them up at night.<br />
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Every time I go to dinner at this wonderful neighborhood bistro, tucked snugly on a corner in Madrid's epic <a href="http://en.wikipedia.org/wiki/Malasa%C3%B1a" target="_blank">Malasaña</a> neighborhood, kitty corner from my old apartment - which incidentally was next door to a bar called <a href="http://en.wikipedia.org/wiki/Diplodocus" target="_blank">Diplodocus</a> that served a drink called <i>Brontosaurus Milk</i> -, I fall in love all over again and invariably spend the whole night raving rapturously to anyone who will listen about anything and everything. Then I take a bunch of photos, promise to write about it and then drink too much delicious wine and forget.<br />
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Let me rectify this immediately. I love this restaurant. The owners are charming and their place is a wonderfully restored old local that has maintained its original granite block walls and bricks, to which they then added beautiful dark wood and a new, retro tile floor. There is a tiny bar where just a few people can squeeze together and sit in the shade of the giant chalkboard that is covering one wall, and only space for around 20 diners. With its large windows open onto the street in the summer and the cozy warmth and gentle lighting in the winter, it's hard to decide which season is the best at Bar Amor - oh yes, that's right, all of them.<br />
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The menu is as equally well thought out and tasteful (or maybe tasty) as the decor, with a good balance between traditional Spanish favorites like <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908153_6910167_4459137_0,00.html" target="_blank"><i>croquetas</i></a>,<i> huevos rotos</i> and <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908153_6910167_4459161_0,00.html" target="_blank"><i>salmorejo</i></a> (all extremely well executed with contemporary touches), <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4UhxyQjgjade3YxEc04Vym4Z769qaXMnNPyxWYaW6wRIexf56Gsjmk0-O7Ja-sDxKe8DE1dVQy54rZZWxsLfDrRXrf3HNMHDbj_bV2QQM0_S2ht7WeQNcaT8gSA-aHo5XGswm_XtIGDp/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4UhxyQjgjade3YxEc04Vym4Z769qaXMnNPyxWYaW6wRIexf56Gsjmk0-O7Ja-sDxKe8DE1dVQy54rZZWxsLfDrRXrf3HNMHDbj_bV2QQM0_S2ht7WeQNcaT8gSA-aHo5XGswm_XtIGDp/s400/photo.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A half order of ham and delicous boletus croquetas - we were feeling indecisive.</td></tr>
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and more innovative ideas like the mango ravioli stuffed with foie gras and served with a PX reduction, or last night's special of a Wakame seaweed salad with radishes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdcmzXZbyUuudjSYy4GVlgwYX1z8v-I4WXj5TLS9-Q4WIxytmSHQFunLAOqbXlXosIrQkxi0DL4s5id2joH-qHf5hMfFDBTN5gRYydXt1yEUcQTz0h0nTgHeVAW2ufmENGGv_SS1jmxsA/s1600/Mango+ravioli.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdcmzXZbyUuudjSYy4GVlgwYX1z8v-I4WXj5TLS9-Q4WIxytmSHQFunLAOqbXlXosIrQkxi0DL4s5id2joH-qHf5hMfFDBTN5gRYydXt1yEUcQTz0h0nTgHeVAW2ufmENGGv_SS1jmxsA/s400/Mango+ravioli.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo doesn't do justice to the 'ravioli', which are actually thin slices of mango. On a side note, I really hate cutting mangoes.</td></tr>
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Then of course there are other dishes that defy pigeonholing and are just well-cooked, honest and delicious. I really love the simple, delectable <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908150_6912165_4533042_373751494,00.html" target="_blank">secreto Ibérico</a> (pork belly) that is perfectly grilled and served with a sort of prune chutney and (on this occasion) sweet potato chips.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bIysfAMdCPve6sE8UaQNn-hNmcBUalCVlhyCngWFgcmQwQlTApLm6JRLU2MTZhfWt2Urnz9YumqwYVy85QQzxgqSWBVo04o_9DBhyH0yLqpXn-HvBtBOD6X61UirWQdxRUHAQpR-cF6j/s1600/photo(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bIysfAMdCPve6sE8UaQNn-hNmcBUalCVlhyCngWFgcmQwQlTApLm6JRLU2MTZhfWt2Urnz9YumqwYVy85QQzxgqSWBVo04o_9DBhyH0yLqpXn-HvBtBOD6X61UirWQdxRUHAQpR-cF6j/s400/photo(3).JPG" width="400" /></a></div>
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Whichever way your fancy floats, I don't think you'll be disappointed with this charming neighborhood restaurant. But should more convincing be needed, I will also mention the frequent use of excellent Spanish foodstuffs, such as anchovies from Cantabria, peppers from Lodosa, Cecina de Leon, etc. as well as the changing selection of locally made microbrews and a fantastically varied and well-priced wine list that contains a special selection of Madrid wines - my favorite of which is almost always the <a href="http://www.tagonius.com/" target="_blank">Tagonius Crianza</a>.<br />
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Prices range from about 20-30 Euros a person for dinner with wine, dessert and lots of good food. It's tiny, so reservations recommended. <br />
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Bar Amor<br />
C/ Manuela Malasaña, 22<br />
Madrid, 28004<br />
91 594 4829 <br />
<a href="http://www.baramor.es/">www.baramor.es</a>gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com2Bar Amor, Calle de Manuela Malasaña, 22, 28004 Madrid, Community of Madrid, Spain40.4288278 -3.704667240.4273168 -3.7071346999999997 40.4303388 -3.7021997tag:blogger.com,1999:blog-7168306439605501538.post-68205798406163786672012-11-01T15:01:00.000+01:002012-11-01T15:26:44.047+01:00Wild mushrooms, Castile-Leon and an edible crush<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToNnfv5vRXvXEvrW7G61Ewv3IjxRVeN3qTW_XlWePY3sxjex8Iyztd6Q6-vGuxpEvbDm3ABC7Cx1OO0Rl3wIjWHR4nLMFsnKfvD_ymI4t07ofF5s9AEpZugLHKFxPihr0dqPP933XvjJ9/s1600/mushroom+hunting+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToNnfv5vRXvXEvrW7G61Ewv3IjxRVeN3qTW_XlWePY3sxjex8Iyztd6Q6-vGuxpEvbDm3ABC7Cx1OO0Rl3wIjWHR4nLMFsnKfvD_ymI4t07ofF5s9AEpZugLHKFxPihr0dqPP933XvjJ9/s400/mushroom+hunting+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild mushrooms burrow in piney forests</td></tr>
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There is something about <a href="http://www.turismocastillayleon.com/cm/" target="_blank">Castile-Leon</a> that makes my heart pound. Though a cultural and neurological center of Spain for centuries, boasting some of the country's finest universities, palaces, museums, restaurants and cathedrals, I'm drawn to this vast area for its great unknown and the sense of wildness that I feel when I'm here.<br />
I want to get to know its darkest forests and rugged, changing landscapes; the long expanses of green that are interrupted by neither town nor fence - with the exception of a crumbled down wall or stone farmhouse here and there - the idea that you can drive for hours and still discover corners, valleys and rivers that you've never seen before.<br />
And mostly, I want to eat, everything I can - from the more classical slow roasted meats and cured hams and sausages, to gamier meats like boar, venison and partridge; and not forgetting the area's wonderful cheeses, produce and legumes. But what I want most of all are its wild mushrooms - those secrets from the forest that can only be found in the autumn and that for me can't be replicated anywhere else but in this magical place.<br />
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Fortunately, I'm a lucky soul. Lucky enough to have just gotten back from the third edition of "<a href="http://www.congresosoriagastronomica.com/" target="_blank">Soria Gastronómica</a>", the International Mycology Conference that's held in the Castilian city of Soria every two years. This congress, dedicated to all things relating to gastronomic applications for wild mushrooms, is a feast for the senses and a challenge to the waistline. This year's edition, which was held on October 29-30th, hosted presentations by over 20 chefs - mainly from Castile-Leon, but also representing Madrid, Cantabria and a few far flung countries like Sweden, India and Canada - was no different, featuring cooking demonstrations, round-table discussions, tasting opportunities, and hunger-inducing talks on topics such as: <i>The Sweet World of Wild Mushrooms</i> (Elena Lucas Gonzalo, <a href="http://www.lalobita.es/" target="_blank">Restaurante la Lobita</a> in Navaleo, Soria), <i>Sensations: Mycology in its Habitat</i> (Pedro Mario and Óscar Pérez, <a href="http://www.elermitano.com/" target="_blank">Restaurante El Ermitaño</a> in Benevente, Zamora), <i>Gastromycology in Bierzo</i> (Lydia Álvarz Marqués, <a href="http://www.parador.es/es/parador-de-villafranca-del-bierzo" target="_blank">Parador de Turismo in Villafranca</a> de Bierzo, Leon), and <i>Avant-garde Techniques Applied to Wild Mushrooms </i>(Óscar García Marina of <a href="http://www.baluarte.info/" target="_blank">Baluarte</a> in Soria), to name just a few.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfW9EI_Yw1-nvoVzR-cCtCcNzBl3e005NvY5WDJ-6ZtPoPVwvY0ww0dn72pwcTsNw-VXPvBF-9x-BmngB4MbE7B6ItY46KATw22l0ZuVj2BkeEYa4_jiSS-Bxkn55DDDqvQkDa-uUlQDP/s1600/photo(5).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfW9EI_Yw1-nvoVzR-cCtCcNzBl3e005NvY5WDJ-6ZtPoPVwvY0ww0dn72pwcTsNw-VXPvBF-9x-BmngB4MbE7B6ItY46KATw22l0ZuVj2BkeEYa4_jiSS-Bxkn55DDDqvQkDa-uUlQDP/s400/photo(5).JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Elena Lucas of La Lobita</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpOdiYkunhPO7HJHmIbiDVnDXjXEeP1_HUK-KYIPGY24ZmeJhKSCufqLoySioUpjGRUCEn9K-XXQBqxJQM2yGIiYesoFMDtA6PxVyWHJYctkiLoiriJM5Em-dUR8DdSMy_gvAdAXh_mI6/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpOdiYkunhPO7HJHmIbiDVnDXjXEeP1_HUK-KYIPGY24ZmeJhKSCufqLoySioUpjGRUCEn9K-XXQBqxJQM2yGIiYesoFMDtA6PxVyWHJYctkiLoiriJM5Em-dUR8DdSMy_gvAdAXh_mI6/s400/photo.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Óscar y Pedro Mario Peréz of Restaurante El Ermitaño</td></tr>
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And while I am slowly picking away at my full report on this fascinating conference for <a href="http://www.foodsfromspain.com/" target="_blank">Foods From Spain</a>, I will leave you with just a few photos of some of the nibbles I was able to try as part of this amazing trip. Most are from Soria's <a href="http://www.trashumante.es/" target="_blank">Restaurante Trashumante</a> or the <a href="http://www.conventoespaciogrumer.es/" target="_blank">Convento Espacio Grumer</a> in nearby Almazán. More to come. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76YTdv5DrLjNkJIOfJDRkQiIgdVqlhQhLjnGu39dwFbaZ2w8qhFk6wpDx6HJJ17r2BmN6p-Sk5LtfVzERQW4BAFwPIRwmdmJYVk9ExWmaAPLqBPjPH4wIvHG7LCHI5piR0403J_zHq_H-/s1600/photo%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76YTdv5DrLjNkJIOfJDRkQiIgdVqlhQhLjnGu39dwFbaZ2w8qhFk6wpDx6HJJ17r2BmN6p-Sk5LtfVzERQW4BAFwPIRwmdmJYVk9ExWmaAPLqBPjPH4wIvHG7LCHI5piR0403J_zHq_H-/s400/photo%25281%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black trumpet mushrooms on seared red tuna. It sounded strange but really worked. At Trashumante.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxfMI8Exv_geSlUz0SiJsbwVQoLgJNoHEtIRqAl2TaU2zh4JyPtsGCYzZHTmZf8szd8GKqPn4Z0RUkwKULc_ecA7YhTx6X0q6Ja4pXGRM2hXZx-RogcCbXyjVYE6ZhgRZQwXvIVwbDHxw/s1600/photo%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxfMI8Exv_geSlUz0SiJsbwVQoLgJNoHEtIRqAl2TaU2zh4JyPtsGCYzZHTmZf8szd8GKqPn4Z0RUkwKULc_ecA7YhTx6X0q6Ja4pXGRM2hXZx-RogcCbXyjVYE6ZhgRZQwXvIVwbDHxw/s400/photo%25282%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wonderfully simple and flavorful, at Trashumante</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1rhCvnaL-48T1wsIxhi_CcaB_x8U2iwVVbsIo0LnPocyWvuaJHLoJDXfd2tjZd6uAQHqJZzOiNcipcUtOEE3pHf9FTr2vFAbLr6hNO0Ca7dWPT2c3ktHI442ob8VB1b8wgqakAy1cBSh/s1600/photo%25283%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1rhCvnaL-48T1wsIxhi_CcaB_x8U2iwVVbsIo0LnPocyWvuaJHLoJDXfd2tjZd6uAQHqJZzOiNcipcUtOEE3pHf9FTr2vFAbLr6hNO0Ca7dWPT2c3ktHI442ob8VB1b8wgqakAy1cBSh/s400/photo%25283%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boletus carpaccio with pistachios at Trashumante. Delicious and the best wild mushroom carpaccio I've ever had.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xTLnwldYHqI-LBS-ToNddUruIOnE3ZJBYk2TtkXVy49b3qJqa1cU5Z-F-feakz_ihT52V27O0BL4piHfTs9PsQv220QqlQQ-Sj0J3dO4FAVNP-kUNbWGL0P3OfHhGlM-yw_vWxDqmZB_/s1600/photo%25284%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xTLnwldYHqI-LBS-ToNddUruIOnE3ZJBYk2TtkXVy49b3qJqa1cU5Z-F-feakz_ihT52V27O0BL4piHfTs9PsQv220QqlQQ-Sj0J3dO4FAVNP-kUNbWGL0P3OfHhGlM-yw_vWxDqmZB_/s400/photo%25284%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck ham, strawberries, sprouts and wild mushrooms at Convento Espacio Grumer. I love that succulent leaf in the background.</td></tr>
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<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com4tag:blogger.com,1999:blog-7168306439605501538.post-72655650883039406112012-10-25T23:43:00.002+02:002012-10-25T23:44:27.004+02:00Broken with all the fixings I'm back......and I just realized that this was my 100th post, fortuitous for new beginnings I suppose.<br />
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For the first time since I broke my leg about six weeks ago, I woke up this morning feeling a little bit like my old self. Without even meaning to, I suddenly started shuffling around my small apartment without the aid of even one crutch, let alone the customary two. And while my mother-in-law might call me RoboCop for my herky-jerkyness, having two hands free to pick up a cup of coffee and a magazine, my computer and the charger, a glass of wine and my cell phone, my socks and my purse - oh my but aren't the possibilities endless - is a source of joy that I have never before fully appreciated.<br />
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But for me the true sign that I am starting to get back, even slightly, to my old self is that I actually feel like cooking, and eating for that matter, something more complex than a can of tuna mixed with steamed broccoli. It has been even worse since E left town on a three week trip to South America. My days and nights that I used to spend perusing through cookbooks to relax after a long days work or dreaming up dishes at the market, have been transformed into wondering how I can make myself feel full on a carton of yoghurt, a can of artichokes and a rotten avocado that I bought from a gypsy on the street. I have eaten oodles of noodles, campbell's soup (cream of mushroom, good; tomato, much worse than I remembered), pre-prepared gazpacho and whatever other 'easy' thing I can order from the Corte Inglés supermarket that is literally in the basement of my apartment building, but that charges me eight Euros to deliver it upstairs - oh, to have two hands again! In any case, it is strange to suddenly have to discover ready-to-eat, processed
foods that are appealing, healthy and require a minimum of effort,
after shunning them for so long. <br />
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At least I haven't been feeling sorry for myself (despite what it may seem). If this were the case I would have given up and ordered 50 kilos of fresh pasta and Parmesan cheese to match. Oh, and potato chips, I do love potato chips. <br />
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For someone who loves to cook and equates the first chill of the year with a mad dash to go buy things like collard greens, legumes and wild mushrooms, it has been strange to not care about eating, but even stranger, to not care about cooking. So today, on the first day that I have physically felt a little bit like a me again, I also felt like cooking something good again, with my own TWO hands.<br />
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A celebratory (huge) tender chunk of <i>solomillo</i>, some asparagus (that accidentally broke in half when I dropped them) and a delicious glass of Malbec that my Argentinean friend Facundo asked me to try from his uncle's winery in Mendoza - fruity at first, and then velvety, smoky and spiced - perfect for a rainy autumn day like today.<br />
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Oh, there will be some things I'll miss: being able to turn the TV to the perfect angle with the end of my crutch or catching up on the last ten years of Law & Order; but to feel oneself again is a precious thing and to get my hands back into the kitchen...well, there's just nothing like it. <br />
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gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com1tag:blogger.com,1999:blog-7168306439605501538.post-26646201506919180912012-09-20T12:27:00.000+02:002012-09-20T12:27:29.816+02:0050 Shades of Chicken to Titillate the Culinary World<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XIa9fSjGAInqwxV52vTC-ad3w9fP-pLkGL7JhHp6Ln7d8ZcNhIDxiE_WGZLAEZ0J1Bazg72_MCt-7jQyfLpG32ouQ5CWuoB6hi8Rab-92L80ZZ0745za2PEbxbE6AWng1jeGKWJL0J31/s1600/Fifty+shades+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XIa9fSjGAInqwxV52vTC-ad3w9fP-pLkGL7JhHp6Ln7d8ZcNhIDxiE_WGZLAEZ0J1Bazg72_MCt-7jQyfLpG32ouQ5CWuoB6hi8Rab-92L80ZZ0745za2PEbxbE6AWng1jeGKWJL0J31/s400/Fifty+shades+chicken.jpg" width="310" /> </a></div>
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There's no doubting that food has always been erotic, but mystery food porn writer FL Fowler has taken the words right out of my mouth. </div>
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Every time over the years that I have stuffed my arm into the cavity of a turkey or chicken, or trussed its limbs together in an elaborate form of poultry bondage, I have felt a tenderness in my loins - which is to say my pork tenderloins - to see if they are done brining so I can put the chicken in.</div>
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Published by <a href="http://www.randomhouse.com/book/224997/fifty-shades-of-chicken-by-fl-fowler" target="_blank">Clarkson Potter</a> and ready for release this November, according to <a href="http://www.huffingtonpost.com/2012/09/19/50-shades-of-chicken_n_1898162.html" target="_blank">yesterday's rundown in the Huffington Post</a> and today's review in <a href="http://www.people.com/people/article/0,,20628161,00.html" target="_blank">People</a>, this naughty cookbook features fifty recipes with filthy titles, my personal favorite being <i>Chicken with a Lardon</i>. </div>
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And to think I spent my whole summer coming up with a different parody entitled "Fifty Shades of .....". I'll never tell. </div>
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<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com1tag:blogger.com,1999:blog-7168306439605501538.post-87908160105252596802012-09-11T13:16:00.000+02:002012-09-11T13:16:17.269+02:00Restaurante In Situ: in position to succeed.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7wvPR2DZC9ewwy2WYn47EU_AN8zmw9JQoFQHnBNw4RRQqJ48hu8K9AGEFMWwDI-z9fwAKrZgb-0FCuSMIa5KTgbfaZcs0nXRW560AsREEJsg15amUtZg7Xs7M9oCrHCYynhj_7_e28yJ/s1600/photo(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7wvPR2DZC9ewwy2WYn47EU_AN8zmw9JQoFQHnBNw4RRQqJ48hu8K9AGEFMWwDI-z9fwAKrZgb-0FCuSMIa5KTgbfaZcs0nXRW560AsREEJsg15amUtZg7Xs7M9oCrHCYynhj_7_e28yJ/s400/photo(3).JPG" width="298" /></a></div>
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I feel like it's been a while since I've gotten excited about a restaurant.<br />
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I'm not talking about a specialty restaurant, one that costs half your paycheck but creates an experience of a lifetime: eating <i>gambas rojas</i> (red prawns) straight out of the sea on a beach in Denia, or dining under the Michelin starlight; but rather a cozy neighborhood eatery that falls under the triumvirate of Spanish restaurant classification: <i>Bueno</i>, <i>Bonito</i>, <i>Barato</i> (good, pretty, cheap).<br />
In fact, both times that I dined at <a href="http://insiturestaurante.es/" target="_blank">In Situ</a>, I not only found that prophesy fulfilled, but perhaps even exceeded.<br />
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Located on Madrid's <a href="https://maps.google.com/maps?q=calle+valverde+40,+madrid&hl=en&sll=37.0625,-95.677068&sspn=39.099308,79.013672&hq=calle+valverde+40,+madrid&radius=15000&t=m&z=13" target="_blank">Calle Valverde</a>, between Malasaña and Gran Vía, the local itself is welcoming, with high ceilings, mismatched wooden tables and chairs, and a Swedishy, simplicity of lines, funky lamps and calming tones. A highlight is the large mural wall in the front room, painted and drawn over in a way reminiscent of chipping <a href="http://commons.wikimedia.org/wiki/Category:Frescos_in_Venice" target="_blank">frescoes in Venice</a> where humidity has taken its toll on the paint and imposed its own charming, faded pattern. This sounds strange, I know, but it really is lovely (you can catch a glimpse of it in the background of this photo). I wish I had a wall like that in my house. Up the small staircase, there are two back rooms with more tables. It may be slightly gloomier during the day, when the sun is cheerfully streaming in the restaurant's front window, but it is very cozy and romantic at night.<br />
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The food is a mixture of recognizable, international bistro fare, but each dish is prepared with its own arrangement of flavors and ingredients that makes it remarkably surprising: risotto with edamame, artichokes (real ones) and balsamic vinegar; sea bass ceviche with melon, alfalfa sprouts, pumpkin seeds and radish sauce; salmon in <a href="http://en.wikipedia.org/wiki/En_papillote" target="_blank"><i>papillote</i></a> with lime, ginger, cilantro and asparagus and raisin couscous; homemade potato gnocchi with sauteed fennel, crispy sage and shaved <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6865989_6908352_4446051_0,00.html" target="_blank"><i>Idiazabal</i></a> cheese; and the excellent roasted tomato and mozzarella salad with green olive <a href="http://www.latimes.com/features/la-fo-saucier28-2008may28,0,4306918.story" target="_blank"><i>romesco</i></a> sauce. The dish in the photo, a creamy and flavorful foie mi-cuit, was accompanied by pumpkin jam preserves, nut bread and ground pistachios. Best of all, most of these carefully thought-out and equally as carefully prepared dishes are priced between 8 and 12 euros apiece - almost unheard of in the city these days. Both times I ate here I walked away paying just under 20 Euros, including wine.<br /><br />
My only complaint the restaurant's insistence in calling the whole thing "Fusion food" - oh for the love of anything sacred, when will that expression just die already?!!! Your food is better than that, In Situ!<br />
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I digress. There is also a brunch menu on Sundays, which I have yet to taste although it looks promising (I am so tired of Madrid restaurants saying that they have brunch when often it is nothing of the kind, and then charging a fortune and serving industrially made muffins), because it opens earlier than most (at 11:30 - don't laugh, Americans), and the food is <i>a la carte</i>, with dishes like pancakes and delicious sounding scrambled eggs for around 4 or 5 Euros. <br />
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It's nice to finally have a neighborhood go-to again!<br />
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In Situ Restaurante<br />
C/Valverde 40<br />
Madrid <br />
+ 34 915 226 845<br />
www.insiturestaurante.es<br />
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<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com2tag:blogger.com,1999:blog-7168306439605501538.post-72502522425284768362012-09-05T13:35:00.000+02:002012-09-05T13:35:18.362+02:00Rocambolsec - Ice cream for the last days of summer!<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtL7Uwzz0C-igoxd_WM3aK5O3wcbZu0WlO_yWFKWc3NtcHYjJkQjyyVgNa5h5CAac85PCzqf_yw2TpZiH0-6jAF21Hg7jIQScBXz_KQtg7rzg4ncI-eJQ7vgcE1g9-TZlZhIGhPA9nsQC/s1600/photo(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtL7Uwzz0C-igoxd_WM3aK5O3wcbZu0WlO_yWFKWc3NtcHYjJkQjyyVgNa5h5CAac85PCzqf_yw2TpZiH0-6jAF21Hg7jIQScBXz_KQtg7rzg4ncI-eJQ7vgcE1g9-TZlZhIGhPA9nsQC/s400/photo(2).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sheep's milk cheese with <i>guayaba</i> sauce, <i>dulce de leche</i> and cotton candy.</td></tr>
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Oh yes, I have been lazy.<br />
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I did work through plenty of my summer holidays, but if I didn't necessarily look lazy, then I definitely felt it. But what is summer for if not for banishing feelings of guilt and indulging in a little hedonism?<br />
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At least that's what I told myself as i prepared to eat this monster of an ice cream cone from <i>haute-gelatería</i> <a href="http://rocambolesc.com/" target="_blank">Rocambolesc</a>, the new ice cream parlor recently opened in the Spanish city of <a href="https://maps.google.com/maps?q=Santa+Clara,+50+Girona&hl=en&sll=37.0625,-95.677068&sspn=39.099308,79.013672&hq=Santa+Clara,+50&hnear=Girona,+Catalonia,+Spain&t=m&z=16" target="_blank">Girona</a> by the three-Michelin star, second-best restaurant in the world, <a href="http://www.cellercanroca.com/" target="_blank">El Celler de Can Roca</a>. <br />
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This cutesy, retro and somewhat whimsical shop offers six flavors of soft-serve style, natural ice cream that is made in the world renowned restaurant and transported to the shop by bicycle. As indecisive as ever, I tasted the sheep's milk cheese flavor (delicious, like a fresh yoghurt), baked apple (uncanny how it exactly recalled the flavor of the fruit), and the rich Tahitian vanilla. The other three flavors were chocolate, apricot and cherries. Decisions, decisions!<br />
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The best part of all was in trying to choose three toppings from the massive selection of homemade sauces, cookies, brownies, chocolates, candies and, everybody's favorite, freshly whipped-up cotton candy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvqzOZEYZMltjPAgIpLvFvMSUokl97rbpDmiVoiHG4eB1G6ZkSVmCeRP4GgE48DuVMs6m4o5IOxHcqdIDw_GwoKXzXzeYI6-oUlBsbrEB8HNgp2Mnrpe4l_Iqo_7oeVnmsDIzUPW66qCv/s1600/photo(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvqzOZEYZMltjPAgIpLvFvMSUokl97rbpDmiVoiHG4eB1G6ZkSVmCeRP4GgE48DuVMs6m4o5IOxHcqdIDw_GwoKXzXzeYI6-oUlBsbrEB8HNgp2Mnrpe4l_Iqo_7oeVnmsDIzUPW66qCv/s400/photo(1).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tahitian vanilla with chocolate sauce, coconut clouds and caramelized hazelnuts.</td></tr>
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More info about this fun and tasty shop can be found here at <a href="http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6863776_6912650_4578192_0,00.html" target="_blank">The "Sweetest" Roca Unveils Rocambolesc</a>, on <a href="http://www.foodsfromspain.com/" target="_blank">Foods From Spain</a>. gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com7tag:blogger.com,1999:blog-7168306439605501538.post-30542804519551590872012-05-02T14:59:00.000+02:002012-05-03T10:23:00.651+02:00Eating in Cadíz / Comer en CádizOver the past year, I've been to Cadíz a handful of times and so I've written about the city's great food before: the sumptuous tapas at favorite <a href="http://www.gastronomican.com/2011/06/el-faro-del-puerto-cadiz.html" target="_blank">El Faro del Puerto</a>, the <a href="http://www.gastronomican.com/2011/05/churros-in-cadiz.html" target="_blank">thin crispy churros</a> and the <a href="http://www.gastronomican.com/2011/06/antos-family-recipe-for-tortitas-de.html" target="_blank">traditional tortitas de camarones</a>; but given that there are many other fine establishments that warrant mentioning, I thought I would put the information out there in this (mostly) photographic guide to finding good food in Cadíz.<br />
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The first stop should definitely be the newly renovated municipal market. It boasts some of the best fish stands that I have ever seen in terms of freshness and price, and the selection of locally caught fish is unbeatable.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfYk-jqff-0d9RuurY8F8Kj_AoAGxjXLDKRymZHyQgC6ah812eHx5EtIZLFGQmlNQmqfwfkG5VwlbOWU6o7af8xSmbS1ypGs9SfP4RYW51M_9IInG_vKlxv1oHazCVII2JqIBmq4Rn5H-/s1600/IMG_0693.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfYk-jqff-0d9RuurY8F8Kj_AoAGxjXLDKRymZHyQgC6ah812eHx5EtIZLFGQmlNQmqfwfkG5VwlbOWU6o7af8xSmbS1ypGs9SfP4RYW51M_9IInG_vKlxv1oHazCVII2JqIBmq4Rn5H-/s400/IMG_0693.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bluefin tuna is everywhere and so CHEAP. Makes me a bit sad, but looks delicious!</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">These squid look like they're having a conversation</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkLOYQzu_8jlK8C8oM4oOTd1XJE69Jxzd3ZVGuGnhltzWvsGpjsp_FK0tnJs-jirr_g5rq6lmZdHhKiQm3CH0cQAM3OIBFmWR76Dc_m6IRXZwkQpv_E5lO8R5Yl5Fa_pSbHrl89QljAA0/s1600/IMG_0695.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkLOYQzu_8jlK8C8oM4oOTd1XJE69Jxzd3ZVGuGnhltzWvsGpjsp_FK0tnJs-jirr_g5rq6lmZdHhKiQm3CH0cQAM3OIBFmWR76Dc_m6IRXZwkQpv_E5lO8R5Yl5Fa_pSbHrl89QljAA0/s400/IMG_0695.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cazón</i>, or dogfish, is ironically a kind of catshark. It's used to make the typical, spiced <i>Cazón en adobo</i>.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Cigalas, carabineros, gambas</i> and other delicious shellfish.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Moray eels are colorful and kind of spooky looking.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A little old lady outside the market was selling bags of <i>caracoles</i>, or snails.</td></tr>
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Everytime I visit the market I curse myself for not renting an apartment with a kitchen here. Fortunately, it is easy to taste these amazing products all over the city.<br />
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<b>TAPAS / APERITIVOS / DINING</b><br />
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I love <a href="http://www.casamanteca.com/" target="_blank">Taberna Casa Manteca</a> for tapas, drinks or a before lunch <i>aperitivo</i>. The old-fashioned decor, plastered with old photos and bullfighting posters, is authentically dusty and charming and complete with antique scales and butcher-paper plates. The menu consists mostly of <i>embutidos</i> (cured meats), <i>pates</i>, <i>conservas</i> (excellent canned fish and shellfish), and some traditional <i>guisos </i>(stews). The guys who work here are also a lot of fun.<br />
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<tr><td class="tr-caption" style="text-align: center;">One afternoon they were slicing open fresh sea urchins on the outside patio.</td></tr>
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<b>Taberna Casa Manteca</b><br />
<b>Corralón de los Carros, 66</b><br />
<b>Tel. 956 213 603</b><br />
<a href="http://www.casamanteca.com/">www.casamanteca.com</a><br />
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Near Casa Manteca is another favorite, the slightly touristy (in the best sense of the word) but very authentic <a href="http://www.tripadvisor.co.uk/Restaurant_Review-g187432-d2166785-Reviews-Taberna_El_Tio_de_la_Tiza-Cadiz_Costa_de_la_Luz_Andalucia.html" target="_blank">El Tío de la Tiza</a>, which is located in the plaza of the same name. Most of the tables are outside, but in the winter there are heat lamps and this tiny plaza is as cozy and local as can be. The portions are huge, so it's better to order a couple of <i>media raciones</i> (half-rations - like big tapas) if you're sharing, which cost around 6 euros each. The food is simple and absolutely delicious.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Chocos</i> are fried strips of broad, flat calamari.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Similar to<i> cazón</i>, but a slightly larger type of shark called <i>Marrajo</i> (see below).</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPJsnl-Ov8sd_AVgpK71JvKPfv36bfNpVhyphenhyphenqIOWh1WPkqw9EY8mYGWf0xgdzNgrE4UUVsW1MMldpwANHNwCWxfhtW3pbEIaa_QnVP_GBxV4wrbjc4MvTE25LnrcWZqW8YGhyphenhyphen5Dh5kUSnQ/s1600/IMG_0843.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPJsnl-Ov8sd_AVgpK71JvKPfv36bfNpVhyphenhyphenqIOWh1WPkqw9EY8mYGWf0xgdzNgrE4UUVsW1MMldpwANHNwCWxfhtW3pbEIaa_QnVP_GBxV4wrbjc4MvTE25LnrcWZqW8YGhyphenhyphen5Dh5kUSnQ/s400/IMG_0843.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The shark (see above).</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZswx22Hd8g7TF3KUcR-J-iwJnOkNXa0ppbn-GQ_Fr2wmn5RFqNvc6sVw7K5fLrGPfd-5FtvPExTTHeDV56srwuTEn7zwz6HlYWDg_v1nbmCXP_2BqBp9H0UJh21tvk_8oPrBBRZ0tBDe/s1600/IMG_0810.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZswx22Hd8g7TF3KUcR-J-iwJnOkNXa0ppbn-GQ_Fr2wmn5RFqNvc6sVw7K5fLrGPfd-5FtvPExTTHeDV56srwuTEn7zwz6HlYWDg_v1nbmCXP_2BqBp9H0UJh21tvk_8oPrBBRZ0tBDe/s400/IMG_0810.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Langostinos a la plancha</i> (grilled with rock salt).</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<b>El Tío de la Tiza</b><br />
<b>Plaza del Tío de la Tiza</b><br />
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One of my favorite places in Cádiz is one that I've been going to for a before-lunch <i>aperitivo</i> since I was a student in Sevilla, a million years ago, and my program director took me here during Carnival. <a href="http://www.lamanzanilladecadiz.com/" target="_blank">Taberna la Manzanilla</a> is a traditional, family owned sherry bar that has been open since the turn of the century. The great casks offer a range of different sherries from <a href="http://www.sherry.org/ES/generosos.cfm" target="_blank">manzanilla and amontillado to oloroso, </a>and many varieties in between - all with <a href="http://www.sherry.org/" target="_blank">Designation of Origin Jerez-Xérès-Sherry</a> or <a href="http://www.sherry.org/ES/manzanilla.cfm" target="_blank">Manzanilla de Sanlucar de Barrameda</a>. The best thing is to let Pepe, the friendly owner, recommend one for you. Be sure to buy a bottle or two to take back with you to wherever you're going, and also, get a bottle of the incredible and aromatic sherry vinegar that has been aged in amontillado casks. As with other traditional places, your bill is tallied on the bar in chalk.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8lQkaS4sWKWwWsmM_wNlRbTMTA0IVfp72KQSBV_M1wDCCBpih7EQ-ID9h4fpT7KyPijQj7sj-fOJbFiMTPBJbIu7D_r7NqEUFnPtBtlFrD8y0Hwh1sgz3roP7R-VDzak6akvLF1Mfd8P/s1600/IMG_4339.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8lQkaS4sWKWwWsmM_wNlRbTMTA0IVfp72KQSBV_M1wDCCBpih7EQ-ID9h4fpT7KyPijQj7sj-fOJbFiMTPBJbIu7D_r7NqEUFnPtBtlFrD8y0Hwh1sgz3roP7R-VDzak6akvLF1Mfd8P/s400/IMG_4339.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not a great photo, but you get the idea.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<b>Taberna La Manzanilla de Cádiz</b><br />
<b>Feduchy, 19</b><br />
<b>Tel: 956 285 401</b><br />
<a href="http://www.lamanzanilladecadiz.com/">www.lamanzanilladecadiz.com</a><br />
<a href="mailto:info@lamanzanilladecadiz.com">info@lamanzanilladecadiz.com</a> <br />
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Right across from the stunning cathedral there is a tiny restaurant <i>de toda la vida</i> with a big outdoor terrace that is appropriately called, La Terraza. The menu is extensive and slightly pricier than El Tío de la Tiza, for example, but the food is well-prepared, the fish delicious and the view unbeatable.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDo03cF48vezVnwIC81XZ8SGhQKCGYEHeg0BMRGiNYR9Pte8zcmc5tF-PIBxUABZLczBDmvKl7SaP0m-CFRGpEUIxIs68QybNjq5IrNyBnwO2ImPGutI3JeFjSZnCCgR6h_Yhh4kz6drr/s1600/IMG_0726.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDo03cF48vezVnwIC81XZ8SGhQKCGYEHeg0BMRGiNYR9Pte8zcmc5tF-PIBxUABZLczBDmvKl7SaP0m-CFRGpEUIxIs68QybNjq5IrNyBnwO2ImPGutI3JeFjSZnCCgR6h_Yhh4kz6drr/s400/IMG_0726.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious <i>almejas</i> (clams) with garlic, parsley and smoky paprika?</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmC47ZTfN0qXGsh0V2i93HtyfisTtcbjQpOiwgdLdmaagaeUemV1esvzxOmc1JJlZCn748x3J0CKKaMaZHGb2k_-SrkMzn5-xCw2V9wyItmOX1W0Hg9ZIbJUcdfAUCXidMXgrG2-XMpmLT/s1600/IMG_0727.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmC47ZTfN0qXGsh0V2i93HtyfisTtcbjQpOiwgdLdmaagaeUemV1esvzxOmc1JJlZCn748x3J0CKKaMaZHGb2k_-SrkMzn5-xCw2V9wyItmOX1W0Hg9ZIbJUcdfAUCXidMXgrG2-XMpmLT/s400/IMG_0727.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whole, fried <i>boquerones</i> (sardines).</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7X20WW83Ya2ZHSxGwQyt1NaoKWauMh_rUF2RmliTsDdqzNpN-Nb50oNNMIQkmq_X1UGhNlZGFmS-E4TSKN8XO8WLtdxt7uEWWmW18q0FPjX_R1eHIsLViCEnq6Av3yfvrnPLb8XaKSnv/s1600/IMG_0728.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7X20WW83Ya2ZHSxGwQyt1NaoKWauMh_rUF2RmliTsDdqzNpN-Nb50oNNMIQkmq_X1UGhNlZGFmS-E4TSKN8XO8WLtdxt7uEWWmW18q0FPjX_R1eHIsLViCEnq6Av3yfvrnPLb8XaKSnv/s400/IMG_0728.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Chopitos fritos </i>(baby squid).</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLb5Ff8p9roL00SYq0yKvlCZkTAB03REr3W62jnJrAGxb7zMy33ivYl3jgE4J1AWfZQwkk56E0XLnKuRfLEbbIV7s1JWJGGwLasS_ff-3BmbWON3OjrHNGB9G2uKByXULNcPgHZ5JWUQC/s1600/IMG_0730.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLb5Ff8p9roL00SYq0yKvlCZkTAB03REr3W62jnJrAGxb7zMy33ivYl3jgE4J1AWfZQwkk56E0XLnKuRfLEbbIV7s1JWJGGwLasS_ff-3BmbWON3OjrHNGB9G2uKByXULNcPgHZ5JWUQC/s400/IMG_0730.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="" name="OLE_LINK1" target="_blank"><span style="color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11.0pt;"></span></a>Piononos de Santa Fé, a typical dessert from Santa Fé, Granada. Very tasty.</td></tr>
</tbody></table>
<b>Bar Terraza Cádiz</b><br />
<b>Plaza de la Catedral, 3</b><br />
<b>Tel: 956 265 391 </b><br />
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This was a particularly beautiful glass of tricolor<a href="http://en.wikipedia.org/wiki/Salmorejo" target="_blank"> salmorejo</a> in <a href="http://www.verema.com/restaurantes/47365-divino-cadiz" target="_blank">Divino Restaurant</a> and wine bar in the Plaza de la Candelaria made with avocado and beet puree.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_abes4rukswVqJEz_fR7WpuLmax2eYuYqnXw7E0cJYcgGxfEg9WB-uLnUNMn1CKbiPDlhbZ6w-D4co7wf8adWb9VMzH5KdFnso5dXMWAilDr6woUbBf0ae5_O6UmUINFVk8A4HOEehmH/s1600/IMG_0877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_abes4rukswVqJEz_fR7WpuLmax2eYuYqnXw7E0cJYcgGxfEg9WB-uLnUNMn1CKbiPDlhbZ6w-D4co7wf8adWb9VMzH5KdFnso5dXMWAilDr6woUbBf0ae5_O6UmUINFVk8A4HOEehmH/s400/IMG_0877.JPG" width="298" /></a></div>
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<b>DiVino Restaurante</b><br />
<b>Plaza de la Candelaria</b><br />
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<div class="separator" style="clear: both; text-align: center;">
</div>
I never go to Cádiz without having lunch at <a href="http://www.lamarea.es/" target="_blank">La Marea Restaurant</a> in Playa Victoria (although I think there are other locations). Although it's out of the historic city center (just a long walk, quick taxi or city bus ride away), its location right on this broad, sandy beach is a great place to enjoy the cold cold Cruzcampo beers, incredible rice dishes and other seafood and fish dishes. Get there early on weekends to get a prime seat on the outside terrace.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUd_zMK3bOBr0be2Go31OdjdGfdkuWABuVK5MgFoTwuavV_FRprl9R_uo9CsveMy40QguREjFfXKtk7RMbIk_cetM0UH5UQaRjq64RfczQhAOUWyLuRS0UA5374uL17WMHg_YJ1TpUxHr1/s1600/IMG_0780.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUd_zMK3bOBr0be2Go31OdjdGfdkuWABuVK5MgFoTwuavV_FRprl9R_uo9CsveMy40QguREjFfXKtk7RMbIk_cetM0UH5UQaRjq64RfczQhAOUWyLuRS0UA5374uL17WMHg_YJ1TpUxHr1/s400/IMG_0780.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arroz el Señorito</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhryPisf4IXCiCFLLTI4c3XVotqSKlI46cqMBWnN66Ne-I_XEK9c9181Vk04F46rPNBPb3NNR1YkKMmIN-Hshhp8rajLRWZYPHnkOzq3HVZJCZTTujUYzRUdn3SO-MzryYzoyq0HDl6AaFA/s1600/IMG_0778.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhryPisf4IXCiCFLLTI4c3XVotqSKlI46cqMBWnN66Ne-I_XEK9c9181Vk04F46rPNBPb3NNR1YkKMmIN-Hshhp8rajLRWZYPHnkOzq3HVZJCZTTujUYzRUdn3SO-MzryYzoyq0HDl6AaFA/s400/IMG_0778.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Almejas </i>"La Marea" with shrimp.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEpTAPzP3YHJRF5O69cTPeQFXoUtajPTUBTvT-t46Muk1D8ZdZvJKcEdnCSVdF-exyafU3Av0S7RsW0i3C_RR_amjfSqSt5yE9ha4OBX41wD3T1_BEO3XTImsjatRMSqDymhFjlNnsBxQ/s1600/IMG_0777.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEpTAPzP3YHJRF5O69cTPeQFXoUtajPTUBTvT-t46Muk1D8ZdZvJKcEdnCSVdF-exyafU3Av0S7RsW0i3C_RR_amjfSqSt5yE9ha4OBX41wD3T1_BEO3XTImsjatRMSqDymhFjlNnsBxQ/s400/IMG_0777.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pulpo a la Gallega</i></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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And finally, although there is much more to eat and do in Cádiz, before you go, make sure to enjoy some of the city's special, thin <i>churros</i> on the outdoor terrace at <a href="http://11870.com/pro/cafe-bar-la-marina" target="_blank">Cafeteria La Marina</a> in the lovely Plaza de las Flores. I like dipping them in coffee and then a bit of sugar. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91GSA4vjlnOjCwlotYfXYcn8eAb_dfQz0a8s4nWcy4kD2gJkEBZi0bQ39wqgFVkhpYpxOUqqJocuwI42I5cRL0PYxPyWDMc7QKspVPkWxgjmW5ovnRq_PY52vME4Yp0ZUzV5NXyN9hAtY/s1600/IMG_0836.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91GSA4vjlnOjCwlotYfXYcn8eAb_dfQz0a8s4nWcy4kD2gJkEBZi0bQ39wqgFVkhpYpxOUqqJocuwI42I5cRL0PYxPyWDMc7QKspVPkWxgjmW5ovnRq_PY52vME4Yp0ZUzV5NXyN9hAtY/s400/IMG_0836.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So sinful, but delicious!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTk90s54jA8-yZ0HSP1Nhkfn_3_kOFM2w70bQawOre22NMVFFnNutxdVlWWaT_6aAciTlGSRyS8leto-Eq1-27ysLMYMylRMUjoIpGe8TOoPGUubeEy2mPxOMybg2BVZTk_j0Z0spoxfYp/s1600/IMG_0725.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTk90s54jA8-yZ0HSP1Nhkfn_3_kOFM2w70bQawOre22NMVFFnNutxdVlWWaT_6aAciTlGSRyS8leto-Eq1-27ysLMYMylRMUjoIpGe8TOoPGUubeEy2mPxOMybg2BVZTk_j0Z0spoxfYp/s400/IMG_0725.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plaza de las Flores</td></tr>
</tbody></table>
<b>Cafeteria La Marina</b><br />
<b>Plaza Topete, 1 (Plaza de las Flores)</b><br />
<b>Tel: 956 22 23 97</b>gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com1tag:blogger.com,1999:blog-7168306439605501538.post-7703153829405778642012-04-24T18:13:00.001+02:002012-04-24T18:22:26.745+02:00Chocolate Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi189XQfKqImtkHjHuqi8KQYEGHKMW0wSAhCxrMEva6M49ORQz8dEr6DMFvlCVSRHh8cZ-2vCUmPmryEJs6avFYzn4vVPjePtpR9svLQ6vAqZjIHg2bJDwYSnquXROhCBNmvE6K-RAx0H3k/s1600/photo-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi189XQfKqImtkHjHuqi8KQYEGHKMW0wSAhCxrMEva6M49ORQz8dEr6DMFvlCVSRHh8cZ-2vCUmPmryEJs6avFYzn4vVPjePtpR9svLQ6vAqZjIHg2bJDwYSnquXROhCBNmvE6K-RAx0H3k/s400/photo-1.JPG" width="400" /></a></div>
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I don't have much of a sweet tooth, space in my kitchen or fridge to store things like cookies and muffins, or much of a desire to ingest all that sugar.<br />
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That being said, once and a while the baking vein hits me and I take advantage of an invitation to someone else's house to make something sweet - thus guaranteeing that I don't eat the whole thing myself. I particularly love to make cupcakes - mostly because whenever I go to the States I am uncontrollably drawn to buying huge quantities of those super cute cupcake papers (muffin cups?). This time, I decided to go for chocolate cupcakes, given the massive bar of it that had been sitting in my cupboard for months.<br />
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Finding a good cupcake recipe is kind of like deciding which chocolate cake recipe to use. When you try to look up something simple, the variations seem endless: flour, flourless, cream, sour cream, cocoa powder, baking chocolate, etc. After spending a morning browsing recipes, I finally decided on this one featured on the <a href="http://www.joyofbaking.com/ChocolateCupcakes.html" target="_blank">joy of baking </a>website, mostly because I thought the entry was thoughtfully written and informative. I admit, I was too lazy to watch the video, but it looks promising.<br />
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For once I followed a recipe to the letter and the cupcakes were scrumptious; moist, tender, chocolatey and not too heavy. The only thing I didn't do that I should have, was follow the suggested times for beating the powdered sugar and butter for the icing and so mine came out kind of grainy - nothing that a few well-placed sprinkles couldn't fix (especially for the two 3 year olds in the audience).<br />
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<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com0tag:blogger.com,1999:blog-7168306439605501538.post-52358644281469031452012-04-17T21:08:00.002+02:002012-04-17T21:10:18.923+02:00Calçotada!! Sweet Onion Lovers Rejoice!<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfBq2VDRI8LMENOSU9tpE9Dm0goOJb9EH_t7GZ5E46YllE1OoRRW3-lore3mb5BxU-o0ZUQIZqvL8voYYkrDlYOTceg18yJnq0H8hRAaQqJJvQdX3f3_NQmGUtnS7VqMo25pTJhDBXj3d/s1600/IMG_2842.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfBq2VDRI8LMENOSU9tpE9Dm0goOJb9EH_t7GZ5E46YllE1OoRRW3-lore3mb5BxU-o0ZUQIZqvL8voYYkrDlYOTceg18yJnq0H8hRAaQqJJvQdX3f3_NQmGUtnS7VqMo25pTJhDBXj3d/s400/IMG_2842.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the 100 kilos of organic <i>calçots</i> awaiting their fate</td></tr>
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As my friends, the waiters where I frequently dine and particularly my poor husband know all too well, I am allergic to onions in all of their marvelous forms: onions, scallions, leeks, shallots, chives and of course, <i>calçot</i>s.<br />
I love them all, I really do, but I have a genetic allergy that was charmingly passed to me by my mother before I was born. Needless to say, after many years of not being able to eat onions, she was delighted to get rid of it.<br />
In Spain, land of all things onion, this often translates to a having an allergic reaction all the time. Some waiters are convinced that I just don't LIKE onions and so they often LIE to me. Other times I just want to eat something so badly that I pretend I don't see them and save the suffering for later. This makes said husband insane.<br />
So imagine the willpower that it must have taken for me to attend the last two annual <i>calçotadas</i> hosted by some dear friends and gastronomes. These green scallions from Cataluña are considered the best of the best, and their consumption is based around the kind of event that I like the most: an all-day party centered on food!<br />
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<tr><td class="tr-caption" style="text-align: center;">My sad string of asparagus ready for roasting with delicious <i>butifarra</i> sausage </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Last year I tried to make myself a sorry imitation consisting of grilled asparagus, so as not to feel left out. This year I went crazy and tasted the very tip of a <i>calçot</i>. It was as tender, mild and slightly sweet as I had been led to believe. I can see why these seasonal vegetables cause such a gastronomic frenzy.<br />
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Read more about these daring adventures with <i>calçots</i> and <i>calçotadas</i> in "<a href="http://blogs.elpais.com/trans-iberian/2012/04/cal%C3%A7ots-sweeten-winter-gastronomy.html" target="_blank">Calçots Sweeten Winter Gastronomy</a>" on the Trans-Iberian blog from El País.gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com1tag:blogger.com,1999:blog-7168306439605501538.post-52593902016499341072012-04-11T23:04:00.000+02:002012-04-11T23:04:47.132+02:00Delicious Egyptian Lunch at Samara<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZeIs_R793nKYOKFsvWQBOhVOnYXNhnDd2dG2Uur8ddgpliKlONa18zcGhg64P0EdBqVYCEGU_qOSCbiNQVhI5xK7aRak9Hgvv0isg-ccgRBM-AEJ2FuUP7zBybl2SNOlqxsA1hCkZB6sa/s1600/samara.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZeIs_R793nKYOKFsvWQBOhVOnYXNhnDd2dG2Uur8ddgpliKlONa18zcGhg64P0EdBqVYCEGU_qOSCbiNQVhI5xK7aRak9Hgvv0isg-ccgRBM-AEJ2FuUP7zBybl2SNOlqxsA1hCkZB6sa/s400/samara.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shawarma combination plate. Heart tahine included!</td></tr>
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I always turn to local Egyptian restaurant Samara for lunch when my fridge is bare, I can't stand the idea of cooking or I have to get out of the house (working from home syndrome).<br />
Located next to the Glorieta Bilbao, Samara offers a great weekday menu that consists of several different <i>platos combinados</i> for the great price of 8 Euros each (with drink)!<br />
I usually get the delicious charcoal grilled chicken plate, while E always orders the roasted lamb shawarma which is mixed with diced tomatoes, onions and lots of fresh parsley. Both come with Egyptian rice (with tiny brown noodles), salad and tahine, and are wonderful. There is also a kofta plate (minced grilled beef) and a great vegetarian taamella (similar to falafel) option that comes with hummus and Baba ghanoush.<br />
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In addition to the combination plates, there are other special dishes that rotate daily.<br />
The most popular by far is the delectable couscous that has people practically lining up outside for a table on Thursdays and Saturdays. I absolutely love the vegetarian version (there is also chicken or lamb), which is piled high with cabbage, roasted pumpkin, carrots and other flavorful root vegetables. The accompanying broth is simply incredible. <br />
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The restaurant recently moved to a much larger and brighter corner space. And while the waitstaff can be slow, the owner is charming. <br />
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Restaurante Samara<br />
C/ Cardenal Cisnero, 15<br />
Madrid 28010<br />
914 48 80 56<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com0tag:blogger.com,1999:blog-7168306439605501538.post-13651306808493634732012-04-04T18:52:00.001+02:002012-04-06T12:16:16.267+02:00Taberna La Dichosa<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVze6fdGfi98SkYlpVGuSavhCfb1lSPcJCripTevcBdvQi_16vGVIhUqWHGeHflmG99A1zj2wnF0JKRAftJ1kbqNZEXWY1j-sRZ0DYJDKJ265zIkZqdp93zdeH8dLFRouP7J-LZFsV3GO/s1600/LA+DICHOSA+07.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVze6fdGfi98SkYlpVGuSavhCfb1lSPcJCripTevcBdvQi_16vGVIhUqWHGeHflmG99A1zj2wnF0JKRAftJ1kbqNZEXWY1j-sRZ0DYJDKJ265zIkZqdp93zdeH8dLFRouP7J-LZFsV3GO/s400/LA+DICHOSA+07.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo of <i>Chupa chups</i> by Javi Martínez</td></tr>
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I don't know how it's possible that I haven't written a review of Conde Duque's <a href="http://www.ladichosa.es/" target="_blank">Taberna La Dichosa</a> before now. This friendly neighborhood restaurant and tapas bar has become one of my go-to places in Madrid for delicious food and a great selection of wines in a relaxing atmosphere. The owner, Eva, exudes a sense of no-nonsense pride and passion for good food that is demonstrated in the traditional, yet innovative dishes on her menu, all of which are prepared with an enormous attention to detail and focus on good quality products and ingredients. The <i>Ventresca</i> (tuna loin) salad has house roasted red peppers; the <i>croquetas </i>change frequently and might have anything from wild mushrooms or artichokes to jamón, among other things; the <i>pulpo</i> (octopus) is grilled to perfection and served with a fresh mango puree; the <i>chupa chups</i> (named after the lollypops) are in fact quail drumsticks which have been covered in a perfectly spiced light batter and fried to perfection, and the list goes on and on, with everything homemade and prepared with a clear love for good food. On top of all this, the prices are fantastic.<br />
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In choosing a wine, the best thing to do is put yourself in Eva's capable hands for a recommendation. Her wine list represents a truly astonishing variety of Designations of Origins and she delights in stocking bottles from lesser known regions such as <a href="http://www.ribeirasacra.org/" target="_blank">Ribeira Sacra</a> and <a href="http://www.utielrequena.org/" target="_blank">Utiel Requena</a>. This is one of my own personal passions as well and I love the fact that her wine list never ceases to be both interesting (at the very least) and very reasonably priced.<br />
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La Dichosa has a simple but pleasant dining area with low stools and benches and a lovely bar area, both of which make it the ideal place to enjoy a glass of wine or a full meal.<br />
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I usually end up doing both, and often.<br />
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Taberna La Dichosa<br />
calle Bernardo López García, 11<br />
91 541 88 16<br />
e-mail: eva@ladichosa.es<br />
<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com0tag:blogger.com,1999:blog-7168306439605501538.post-75214206469045719382012-03-28T18:40:00.000+02:002012-04-03T18:04:21.784+02:00Le Petit Commerce, delectable Bordeaux dining<div class="separator" style="clear: both; text-align: center;">
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One of the most wonderful things about traveling in Europe is the fact
that it is easy and often just as cheap to buy airline tickets a few
days before you're planning on going somewhere. To me, this has meant that the long road back from the holiday season has been punctuated by several, almost entirely, unexpected trips to places like Bordeaux, Angouleme, Berlin, Cazorla (Jaen) and Colorado.<br />
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Each of these unique and wonderful cities provided a perfect getaway, great company, lovely sights and delicious delicious food.<br />
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I'll start with the charming French cities of Bordeaux and Angouleme, a two-part destination that has become an almost yearly trek for us at the end of January for the <a href="http://www.bdangouleme.com/" target="_blank">International Festival of Bande Dessineé</a> (Comic book festival). This incredible festival takes place in the striking Medieval town of Angouleme, which is entirely given over to this world-renowned event. Of course the deal is that any trip to Angouleme must begin or end with a day or two in the graceful and elegant city of Bourdeaux, which is connected by air to Madrid and by train to Angouleme. The other part of the deal involves visiting our favorite restaurants in both cities and, whenever possible, discovering new ones.<br />
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<tr><td class="tr-caption" style="text-align: center;">Le Petit Commerce</td></tr>
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This year's new winner charmed me so completely that we enjoyed both the first and the last meal of our trip at this lively neighborhood bistro. <a href="http://www.le-petit-commerce.com/" target="_blank">Le Petit Commerce</a> specializes in fabulously cooked fish such as cod, bass, monk fish and sole, as well as a huge variety of other dishes. The mussels (those small, cute French ones) were the best I've ever had, with a delicate smokey flavor imparted by the wood fire that they were cooked over and devoid of unnecessary adornments. The oysters were succulent, juicy, creamy and perfectly chilled and the cod with Béarnaise sauce was amazingly buttery and tender, and so large a portion that I don't know how it could have formed part of the 12 Euro midday menu. In addition to fish and shellfish, the restaurant's selection of equally delicious meats includes the perfectly cooked (huge) duck magret that my companion ordered. To wash it down, there is an extremely affordable selection of understandably, mainly Bordeaux wines which yielded some (I won't reveal how many) outstanding bottles for less than 20 Euros apiece. <br />
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<tr><td class="tr-caption" style="text-align: center;">Le Petit Commerce shellfish bar</td></tr>
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Finally, if this weren't enough, the restaurant has recently opened a new shellfish bar right across the street, adorned with cheerfully checked tablecloths, bright open windows and shellfish that are so beautifully arranged that you feel like the shrimp are standing up and clapping with joy to see you come in.<br />
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Le Petit Commerce<br />
22 Rue Parlement St Pierre
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33000 Bordeaux, France<br />
+33 (0)5 56 79 76 58 <br />
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<br />gastronomicanhttp://www.blogger.com/profile/18233949601017048857noreply@blogger.com0