Crapula and other stories based on real events

So, it's been awhile. Lots of changes in my life, but loads of fun new projects as well.

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.

To add a little cohesion to the whole mess, I will institute a scale from 1-10, 1 being tragic and 10 being euphoric.

MARCH

Calçot 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 1 turned into a 6 when I was able to peel off the skins with the broken glass on them).

The Calçots, pre-tragedy

APRIL

I started a new company called Gustology (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.
Challenges still out there? To write on a nice steak, that was a tough one. 3
Biggest reward? Getting the eyeliner to work on the cheese and swabbing the dorada down in alcohol to make the ink stick. 10
Biggest stink? Moving the raw fish mid-photo shoot, several hours post refrigeration. 2 (but I love the photo)

Photo by the awesome Alvaro Minguito (alvarominguito.net)

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. 8

This young man was particularly forthcoming with his cucumber, unfortunately somewhat hard to read.

The best by far was when we got to take a sharpie to this incredible wheel of Basque cheese from LurLan. 10

Also in April, I started writing the new blog for Foods from Spain - which I am admittedly doing more regularly than my own.


MAY

Bar Amor debuted a new menu, which definitely made my life easier considering that I have been eating there between 2-3 times a week recently. 8

A lovely fresh foie with asparagus and bresaola.

I invented a new security system for my home. Patent pending. 6

And maybe one of the most special things that I discovered over the past few months was this wine, Crápula (Based on a True Story) from D.O. Jumilla.
Incidentally, the 2009 crianza version of this wine was named one of the Best in Spain by the 2012 Nariz de Oro competition. And this is also one of my favorite grapes.....

Even so, you've gotta love it.

Happy Spring!

Bar Amor: the Spanish bistro at its best

Delicious salad special made with mache, jamón de pato (duck ham) and habitas (baby lima beans).

Bar Amor must have been wondering, "where did all the love go?", and I hope it hasn't kept them up at night.

Every time I go to dinner at this wonderful neighborhood bistro, tucked snugly on a corner in Madrid's epic Malasaña neighborhood, kitty corner from my old apartment - which incidentally was next door to a bar called Diplodocus that served a drink called Brontosaurus Milk -, 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.

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.

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 croquetas, huevos rotos and salmorejo (all extremely well executed with contemporary touches),

A half order of ham and delicous boletus croquetas - we were feeling indecisive.

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.

Photo doesn't do justice to the 'ravioli', which are actually thin slices of mango. On a side note, I really hate cutting mangoes.

Then of course there are other dishes that defy pigeonholing and are just well-cooked, honest and delicious. I really love the simple, delectable secreto Ibérico (pork belly) that is perfectly grilled and served with a sort of prune chutney and (on this occasion) sweet potato chips.

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 Tagonius Crianza.

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.

Bar Amor
C/ Manuela Malasaña, 22
Madrid, 28004
91 594 4829
www.baramor.es