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#1
02-08-2002, 01:03 PM
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 Fun in Spain Just another country that intrigues me with there wonderful foods. Paellas, Tortillas de patatas (made some today  )Flans and Gazpacho, Nutty horchatas and pan de horno, and ofcourse tapas. What are some of your favorite foods of spain? what is your favorite region? and special wines you enjoy?
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me"      |
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#2
02-08-2002, 03:56 PM
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| Manchego and quince or guava paste Olives, olive oil Smoked paprika ***I did a Spainish BBQ with a whole lamb last year...gazpacho, tortilla, chanterelles, meats (jambon) cheeses, paste, Rioja wine...was a great day!!! Regions, I'm ignorant but would love to learn more. |
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#5
02-09-2002, 06:35 AM
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 I am going to use some restraint I am going to try and restrain myself here from writing a book. Wines: white wine from Galicia from auctonous (sp?) grape called albarinyo. very light, beautiful but doesn't travel well. The only one that I've seen frequently here in UK is 'Martin Codax'. For red, Rioja is wonderful but Ribera del Duero for that robust velvet taste cannot be beaten and the amazing wines from the Priorat region of Catalonia cannot be ignored. 'Scala Dei' is the one that springs to mind, but possibly because it's the only one that i can afford! Food. . . regions. . .I'll be back again to this thread as i don't have all day! CC, have you done this deliberately? Are you going to do Greece next? 
__________________ Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!" |
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#6
02-09-2002, 08:06 AM
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 Rachel, Actually Yes... I new you had said you spent some very important years of your life living in Spain. I hoped to get a fun thread going revolving aroung the wonderful foods and wines of Spain. I very much look forward to your imput. and yes, Perhapes Greece is next. cc
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#7
02-09-2002, 08:22 AM
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| Viva Espagna Rachel Do you remember those tapas with the suntanned Spaniards all over??? Come on!! We need a whole forum for Greek Food 
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#8
02-09-2002, 09:06 AM
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| Suntanned Spainards eh? Ok..we can leave that for another time, and Athenaeus, calm down..we will do Greece I promise. So, Where do you want to start? Catalan Cuisin, Basque? perhaps northern coastel Spain, or Catalunya and the Baleares. For Isabelle we can hit Andalucia for some Gazpacho. Or just wing it. Any thoughts? cc
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#9
02-09-2002, 09:42 AM
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 How about we start with some Pinchos from the basque country.. These are really tapas, but the basque call them pinchos. How about this one. Green pepper, serrano ham and anchovy pinchos. 3 tablespoons olive oil 1 green bell pepper, seeded and cut into strips 3 large hard cooked eggs 10 thin slices serrano ham (or procuitto) 10anchovy fillets 10 thin bagguette slices ***** heat the oil in a skillet over medium heat, reduce to medium low and add the peppers, slowly saute them for about 15 minutes, remove them and cool them. Cut the eggs into lenghtwise slices. Spread some cooled pepper on the bread, top with a slice of ham, a slice of egg, and an anchovy fillet. Thats it very simple, But great flavor and texture. I would serve a light tempranillo wine with this. This is the grape used in the riojas. cc
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#10
03-10-2002, 01:31 PM
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| hi capechef... i have enjoyed "pulpo gallego" all over spain. it originates in the province of galicia on the atlantic coast where they harvest a lot of sea salt. it's octopus braised in a garlicky broth and then sliced and topped with good olive oil, parsely, and the coarse sea salt. and maybe more garlic. good stuff. and how about bocadillos? long thin sandwiches on crispy baguettes with jamon serrano and brie or manchego. or sliced pork loin with roasted peppers and carmelized onions. anyone here ever go to pans and co. when in spain? not bad for fast food.
__________________ eddie |
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