Posted in appetizer, Barcelona, blood, boudin, chick peas, Chorizo, hearty, Meat, morcilla, pork, Portuguese, racione, restaurant, sausage, Spain, tapas, tourism, travel, watercress on Apr 15th, 2014
Barcelona’s La Boqueria is perhaps the most famous food market in the world, and the most famous of its bar/restaurants is undoubtedly Pinotxo (pee-not-cho), run by the equally famous Juanito Bayen. His immaculate sense of dress and reputation for treating his guests like family have made him and his 14-stool establishment legendary. Indeed, such is […]
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Posted in acorns, America, animals, Asturias, bacon, ban, book review, Castillano, castille, Chorizo, Galician, Gallego, ground meat, Madrid, Meat, morcilla, offal, pimenton, prosciutto, Spain, tradition on Apr 3rd, 2014
With some cookbooks, you just open them, find something that looks good and go straight into your kitchen and start cooking. Charcutería – The Soul of Spain, the new book from Jeffrey Weiss, is not that kind of book. This is partly intentional in that the book is structured in such a way as to […]
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Posted in America, appetizer, cheese, Chorizo, easy, feta, Olive Oil, Spain, Uncategorized, winter on Mar 3rd, 2014
While awake in the middle of the night, hoping like hell one’s infant will go back to sleep soon, one experiences a range of emotions, including, but not limited to, joy, frustration, fatigue, anger, sadness, despair and, with any luck, relief. And, as one sits rocking away or pacing incessantly in the inky blackness of […]
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Posted in almond, Barcelona, broiled, calamari, Chorizo, cuttlefish, fish, Garlic, Madrid, Murcia, noodles, nuts, Olive Oil, Pasta, pepper, peppers, pulpo, Spain, Squid, tradition, travel, Valencia, wine on Nov 14th, 2012
For centuries, mankind and cuttlefish have had something of a difficult relationship, certainly from the latter’s perspective. Even prior to the development of the photographic tint known as sepia – a brownish hue that makes the late 19th century appear to have been an unusually dusty period – the ink of the cuttlefish was prized […]
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Posted in African, appetizer, castille, chile, Garlic, herbs, history, Meat, Mexican, Olive Oil, pepper, peppers, pimenton, pinchos, pork, racione, Spain, tapas, thyme, tradition, travel on Jun 6th, 2012
St. George, the patron saint of England, whose plucky, dragon-slaying derring-do is taken as emblematic of the English spirit, far from being a native of the British Isles, or for that matter, far from ever having come close to visiting them, was actually an adventurous squire of the modern-day country of Georgia who lived around […]
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Posted in alcohol, alcoholic drink, almond, Garlic, history, pork, sauce, sherry, Spain, tradition, travel on Feb 25th, 2012
With wine there is probably more room for personal interpretation and opinion than in any other area of gastronomy. The sheer variety of wines available from across the globe encourages this, but the reputation of the wine connoisseur and his often ridiculous descriptions of the perfumes to be nosed out of the glass makes wine-tasting […]
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Posted in alcohol, apples, Asturias, braised, chicken, drink, Garlic, healthy, mushrooms, poultry, sauce, Spain, tradition, travel on Jan 17th, 2012
“We may have lost paradise because of the apple, but we’ll get it back with cider.” – Asturian saying “Reach out your arms, as far apart as possible – one high, one low – then just bend your wrist, but do not look!”, instructed the waitress. “Oh, and beginners like you must stand over the […]
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Posted in blood, Canada, England, France, French, French-ness, lentils, Louisiana, morcilla, pork, sausage, Spain, spices, tradition, travel on May 5th, 2011
According to British and Irish tradition, black pudding has an esteemed place next to the bacon rashers, sausage links, fried eggs, mushrooms, fried tomato and fried slice in an old-fashioned greasy spoon breakfast, but its almost complete absence from the American breakfast table is confusing, especially given our known preference towards an injection of cholesterol […]
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Posted in America, Asturias, beans, cabrales, Chorizo, cocido, fabada, Garlic, history, Meat, morcilla, Olive Oil, paprika, pimenton, pork, saffron, tradition, travel on Mar 11th, 2011
Almost seven years ago I journeyed from Santillana del Mar to Santa Maria de Lebaña via San Vicente de la Barquera. So many saints, so much devotion, that it was little surprise to learn that beyond the monastery of Santo Toribio de Liébana and through the Picos de Europe lies the hallowed ground of Covadonga. […]
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Posted in appetizer, Barcelona, crispy, egg, fish, flour, fried, octopus, pulpo, Spain, tourism, travel on Feb 14th, 2011
“There are more things in heaven and earth, Horatio, than are dreamt of in your philosophy.” – Hamlet Emerging from the cool interior, the scent of carved stone and beeswax mingles briefly before being overwhelmed by the perfume of orange trees, and the holy silence is punctured by the mossy gurgle of a tiny fountain. […]
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Posted in Argentina, Asturias, chocolate, chops, empanadas, Garlic, lentils, Portuguese, side dish, South America, Spain, travel, Uruguay on Dec 21st, 2010
Those of you who raised your eyebrows at the very idea of lentils mixed with chocolate might be forgiven for thinking that we have lost our tiny minds, that too long around infant children, cooing and a-goo-goo-gooing, has softened our already mushy brains beyond repair. Indeed, had we not gone out on a limb ourselves […]
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Posted in appetizer, Barcelona, fried, Garlic, ham, history, Madrid, pimenton, pinchos, pintxos, Potato, prosciutto, racione, side dish, Spain, spicy, tapas, tourism, tradition, travel on Nov 17th, 2010
Towards the end of what is, in my opinion, his finest work, Homage to Catalonia, George Orwell tells of the bitter street fighting he witnessed in Barcelona during the Spanish Civil War when the delicate alliance between communist, socialist, and anarchist factions of the Republican army finally collapsed. While certainly not the bloodiest scene in […]
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