Going to Spain!!!
#6
  Re: (...)
Man oh man, how I wish!!!!

After reading this blog you all will probably want to join me in this new bucket listing, too!!! Talk about food porn.

food porn from Spain
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#7
  Re: Going to Spain!!! by cjs (Man oh man, how I wi...)
Fantastic!
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#8
  Re: Re: Going to Spain!!! by labradors (Fantastic!...)
It really does look amazing. There have been a few shows on TV talking about the food in Spain. Makes me want to go there, too.
Maryann

"Drink your tea slowly and reverently..."
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#9
  Re: Re: Going to Spain!!! by Mare749 (It really does look ...)
And, here is Part II The Best Things We Ate in Spain -- Part II

If anyone is interested, here are some of the recipes that sounded so tasty I had to do a little research.....Sorry it's so long, but what the heck.

Tomato and Garlic Toast (Pa amb Tomaquet)

Looked for this reicpe after reading about it here - The Bitten Word blog - The Best Things We Ate in Spain -- Part I
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Even though the appetizers known as tapas are originally from Andalusia in southern Spain, this simple tapa (pronounced pah ahmb toh-MAH-ket) is popular in Catalonian restaurants and homes. Hearty toasted bread is a great complement to very ripe tomatoes. The crusty toast soaks up the tomato and garlic flavor, and pairs well with Catalonian Salad with Greens and Romesco Vinaigrette or Garlic Soup. If you have the grill fired up, you can grill the bread instead of broiling it. Joyce Goldstein, Cooking Light

6 (1-ounce) slices rustic bread
1 tablespoon extravirgin olive oil
2 large garlic cloves, halved
1 ripe, soft tomato, halved
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat broiler.
Arrange bread slices on a baking sheet; brush with extravirgin olive oil.
Broil 2 minutes on each side or until lightly browned.
Rub cut sides of garlic over each bread slice; discard garlic.
Rub cut sides of tomato over bread (tomato pulp will rub off onto bread); discard tomato.
Sprinkle evenly with salt and black pepper.
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2nd Version
Tomato Bread Sauce-Style Recipe - Pan con Tomate - Pa Amb Tomaquet
By Lisa & Tony Sierra - Spanish Food Expert

This version of "pan con tomate" makes a sauce from the ripe tomatoes and garlic, which is slightly different than the traditional recipe. It is a quick and simple recipe that is colorful and appealing for breakfast, or as a mid-afternoon or evening snack. Serve with coffee for breakfast, or with beer or wine, olives and slices of cheese as a snack.

•10-inch baguette
•2 juicy, ripe tomatoes, peeled
•1 clove garlic
•3-4 Tbsp extra virgin olive oil
•salt to taste

This pan con tomate recipe makes 1 to 2 servings.

Cut the baguette length-wise and toast the cut sides under a broiler, or in a toaster oven. (If short baguettes are not available, simply cut a standard size baguette into a 10-inch length.)

Peel the tomatoes and place in a food processor.

Tip for Peeling Tomatoes: Bring approximately 2 cups of water to a boil in a small saucepan. Using a slotted spoon or tongs, dip each tomato into boiling water for about 30 seconds and remove.
Place in a bowl of cold water. Remove and peel should rub off easily.

Peel garlic clove and place in food processor with tomatoes. Process until tomato and garlic are crushed and thoroughly mixed. Pour tomato mixture into a small bowl to serve.

Drizzle olive oil over toasted sides of baguette. Sprinkle salt on top. Spoon tomato mixture on bread and spread evenly.

Serve with coffee for breakfast or with beer or red wine as a snack.

This picture from The Biten Word blog from Spain - this is a note on their experience:
The best version we had was at a restaurant called Tapas 24, in Barcelona's beautiful Eixample district. We showed up sufficiently late at night on a Saturday, but we still had to wait in line. (Don't worry; there was cava.) We were seated around 11:30, and immediately ordered a plate of pa amb tomàquet. It arrived warm and flaky, slathered with olive oil and tomatoes that had been baked into the fresh-made bread. It was melt-in-your-mouth satisfying.

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Spanish Broken Eggs Recipe - Huevos Rotos

Looked for this reicpe after reading about it here - The Bitten Word blog - The Best Things We Ate in Spain -- Part I
Their comment: "Revuelto de patatas
- his is another traditional dish we saw all over Spain. It shows up in dive cafes and finer restaurants alike, but it's basically drunk food you would make in your own kitchen at 2 a.m. (That is not a complaint.)
It typically consists of fried potatoes, ham and runny, sunny eggs. If you wanna get fancy, you can add red peppers. It's indulgent and delicious. (How could it not be?)
The best take on this dish we sampled was at another Eixample restaurant, called Cervecería Catalana. Their potatoes were more like matchstick fries, meaning they stayed crunchier when tossed together with the egg and ham. We were hooked.
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By Lisa & Tony Sierra -Spanish Food Expert
Huevos rotos or "broken eggs" is an incredibly simple recipe that can be served any time of day. Spaniards are more likely to eat this tasty dish of fried potatoes, chorizo sausage and eggs as a dinner dish. However, it makes a hearty breakfast or hot lunch, too. Fry potatoes and onions and top with lightly sautéed Spanish chorizo or chistorra sausage and lightly scrambled eggs and you're done!

1/2 large onion
5 medium potatoes
16 oz (500 ml) virgin olive oil for frying
4 oz Spanish chorizo or Serrano ham or 1 chistorra sausage (from Navarra)
5 large eggs
salt to taste

1. This huevos rotos recipe makes 4 servings.

2. Peel and chop 1/2 of a large yellow or white onion and sauté in a few tablespoons of olive oil. When onions are soft and transparent, remove from pan and reserve on a plate.

3. Peel and cut potatoes lengthwise, then into "fries." Heat the olive oil in a large, heavy bottom frying pan on medium. Salt the potatoes and fry in the pan. When potatoes are done, remove the potatoes from the pan with a slotted spatula.

4. Divide between 4 bowls and keep warm.

5. While the potatoes are frying, slice the chorizo or chistorra sausage. Pour 1 Tbsp of olive oil into a small frying pan and sauté the sausage. Then, remove the sausage and set aside.

6. If using Serrano ham, don't cook it. Cut ham slices into small, bite size pieces and divide between bowls.

7. Sprinkle sausage or ham and sautéed onions evenly over fried potatoes in bowls.

8. Scramble the eggs in a small bowl. Lightly cook them in the same frying pan and oil as the sausage was cooked. Divide eggs between the bowls and serve hot. Accompany the huevos rotos with warm slices of a fresh baguette or rustic-style bread.

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Pork Belly, Mushrooms with a Fried Egg

1/4 lb pork belly, chopped in 1 inch pieces
3 large mushrooms (you can use wild or white mushrooms), sliced thin
1 egg, from pasture-raised hens
1 Tbs grass-fed butter
A slice of green onion or chives for garnish

1. Sauté the pork belly on high heat in a cast iron pan with grass-fed butter for 5 minutes until slightly browned on all sides.

2. -Add in the mushrooms, and toss occasionally. Once the mushrooms have been browned and soft, about 3-4 minutes, plate in a small bowl and set aside.

3. -In a small stainless steel or ceramic pan, add a tsp of butter on low heat. Crack the egg and let it cook slowly for 5 minutes until the whites are no longer translucent.

4. -Gently place the egg on top of the pork belly and mushrooms and serve.

Author Notes
From The Biten Word blog - Visit to Spain, Part I

Pintxos are tapas on overdrive. Like tapas, they're small bites meant to be shared. But Basque pintxos are more elaborate than tapas elsewhere. If tapas are big snacks, think of pintxos more as tiny entrees. (In the Basque language of Euskara, tx is pronounced as ch, so the word sounds like "peenchos." The name comes from the fact that these bites used to be "pinched" onto little skewers.)

And pintxos are positively ubiquitous in San Sebastian. Every tiny restaurant has a whole counter full of cold pintxos, plus a full menu of hot ones prepared to order. You order a glass of beer or wine, plus a couple pintxos, eat them standing at a counter, toss your napkin on the floor (yes, really) and head out to the next place. Walking along the pedestrian-only lanes of the old city is like the world's tastiest bar crawl.

Most all the pintxos we ate were delicious, but there was one that we were obsessed with: a plate of sautéed wild mushrooms from a place called Bar Ganbara. Tossed with runny egg, they were downright magical.

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this is from the recipe I found -

We’ve gone to plenty of restaurants and bodega bars in the 2 weeks that we’ve been here, and as one does when they get the lay of the land, when we like something, we go back for more. One of these plates were the Pork Belly, Mushrooms and Egg dish.

Technically, these are “racciones” which are just a little larger than the small bite-sized “pintxos”, but many use these terms interchangeably, just as pintxos vs. tapas depending on which neighborhood you’re in… Whatever they’re called, we call them delicious and too good not to share.

These were just some of our favorite Pintxos bars/restaurants for this delicious dish…

Fresh wild mushrooms from the bar. The bartender grabs a handful and takes them to the kitchen for the chefs to cook.

Then they brought out this: Pork belly, shrooms served with a fried egg and a potato wafer… I ate the wafer. Don’t judge.

http://www.thepaleosecret.com/2014/06/pa...hroom-egg/
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Spanish Chilled Tomato Soup (Salmorejo)

The Best Things We Ate in Spain -- Part II
A signature dish of this part of Spain, the area called Andalucia, is a cold soup called salmorejo. It's like a gazpacho but with bread blended in, so it's thick and hearty but still refreshing on a hot afternoon. It's usually topped with a swirl of olive oil and some shredded ham; sometimes there's hard-boiled egg as well. (You might recall that our first-ever Cover to Cover Challenge included a recipe for salmorejo, from Team Saveur.)

We really enjoyed the classic salmorejo we had in Seville. We also had an avant-garde version at one restaurant, which was bright green and blended with apples, arugula and black olives. The less said about that one, the better.

It was in Madrid in March where I first met salmorejo, gazpacho's richer, deeper cousin. The cool, creamy tomato soup transcended seasonality. It was topped with egg and jamon iberico, which wept fatty tears over its surface. Salmorejo demands that you act as a Spaniard and mop up every drop with bread. Then, like an American, you order another. —Alex Raij, a chef-owner of La Vara and Txikito restaurants in New York City

3 Tbs kosher salt, plus more to taste (check notes below on salt quantity)
] 8 plum tomatoes, cored, halved, and seeded
] 1 clove garlic, crushed
] 1 baguette (about 10 oz.), cut into large pieces
] 1⁄2 small yellow onion
] 1 cup extra-virgin olive oil, plus more for drizzling
] 2 tbsp. sherry vinegar
] Freshly ground black pepper, to taste
] 3 hard-boiled eggs, chopped
] 1 1⁄2 cups finely chopped Iberian ham or prosciutto

1. Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.

Yield: serves 8

Tips
Reviews:

This is a very good recipe, EXCEPT DO NOT USE 3 TABLESPOONS OF SALT. This is a HUGE error. Use only 2 to 3 TEASPOONS of salt TOTAL. Also, for the boiling water, you could use 1 1/2 cups boiling water, just to be clear about how much water, since the recipe doesn't give any water measurements.

Absolutely love this soup. The garlic is a little less "hot" because of the boiling water, which I really like. Fewer ingredients than many gazpachos and nice to have as a change from gazpacho.

Fabulous! Made it for a lunch date with a good friend. She loved it(and so did I). I had to substitute thick cut bacon for the pancetta and it was delicious. Definitely make it the night before so it can chill in the fridge for at least 12-24 hours. This is an easy soup that will super impress your guests or just the family.

--------------
Spanish Chilled Tomato Soup (Salmorejo)

The Best Things We Ate in Spain -- Part II
A signature dish of this part of Spain, the area called Andalucia, is a cold soup called salmorejo. It's like a gazpacho but with bread blended in, so it's thick and hearty but still refreshing on a hot afternoon. It's usually topped with a swirl of olive oil and some shredded ham; sometimes there's hard-boiled egg as well. (You might recall that our first-ever Cover to Cover Challenge included a recipe for salmorejo, from Team Saveur.)

We really enjoyed the classic salmorejo we had in Seville. We also had an avant-garde version at one restaurant, which was bright green and blended with apples, arugula and black olives. The less said about that one, the better.

It was in Madrid in March where I first met salmorejo, gazpacho's richer, deeper cousin. The cool, creamy tomato soup transcended seasonality. It was topped with egg and jamon iberico, which wept fatty tears over its surface. Salmorejo demands that you act as a Spaniard and mop up every drop with bread. Then, like an American, you order another. —Alex Raij, a chef-owner of La Vara and Txikito restaurants in New York City

3 Tbs kosher salt, plus more to taste (check notes below on salt quantity)
] 8 plum tomatoes, cored, halved, and seeded
] 1 clove garlic, crushed
] 1 baguette (about 10 oz.), cut into large pieces
] 1⁄2 small yellow onion
] 1 cup extra-virgin olive oil, plus more for drizzling
] 2 tbsp. sherry vinegar
] Freshly ground black pepper, to taste
] 3 hard-boiled eggs, chopped
] 1 1⁄2 cups finely chopped Iberian ham or prosciutto

1. Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.

Yield: serves 8

Tips
Reviews:

This is a very good recipe, EXCEPT DO NOT USE 3 TABLESPOONS OF SALT. This is a HUGE error. Use only 2 to 3 TEASPOONS of salt TOTAL. Also, for the boiling water, you could use 1 1/2 cups boiling water, just to be clear about how much water, since the recipe doesn't give any water measurements.

Absolutely love this soup. The garlic is a little less "hot" because of the boiling water, which I really like. Fewer ingredients than many gazpachos and nice to have as a change from gazpacho.

Fabulous! Made it for a lunch date with a good friend. She loved it(and so did I). I had to substitute thick cut bacon for the pancetta and it was delicious. Definitely make it the night before so it can chill in the fridge for at least 12-24 hours. This is an easy soup that will super impress your guests or just the family.

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

2nd version -
Salmorejo Recipe








Salmorejo is a typical dish from Cordoba. We first experienced it when we were in Cordoba with a group of friends from Madrid. As we tried it we all said the same -“It’s like gazpacho only thicker”. This does not actually do it justice as it is much better than gazpacho in my opinion and many people who do not like gazpacho do like this dish. It is more of a dip than a soup and in Cordoba is generally eaten by dipping bread or dry bread sticks in it. You can also use a spoon.

The following are roughly the ingredients but you may want to experiment a bit as you may like the Salmorejo thick as I do or you may prefer it a bit thinner. If you prefer it thinner than you need to add less bread or perhaps a little water. Be very careful with the quantity of garlic you use as it can be a bit overpowering.


Salmorejo ingredients
◾500 g very ripe, very red tomatoes
◾1 clove of garlic
◾1 soup spoon vinegar
◾4 soup spoons of virgen olive oil
◾salt
◾2 hard boiled eggs and some chopped up jamon serrano to put on top
◾salt
◾1 stale spanish/french stick bread (the quantity of bread may vary) – By stale bread I mean that it should be very dry (but not mouldy)
◾fresh stick bread or sliced bread to dip in the Salmorejo once it is finished

You also need a food blender

Preparation

Salmorejo RecipeThe first thing to do is take the crust off the bread. I use a Spanish stick bread but if you can’t get anything like this you could use stale sliced bread. I’m not sure what quantity of this you would need (the staler the bread the less you need). If you are using a stick bread getting the crust off can be quite messy. You can use a peeler or cut the bread into thick slices and then cut off the crust use a large heavy knife.

The tomatoes should be peeled but as our friend Santi from Cordoba said “if she had to peel the tomatoes she would never make Salmorejo”. Since she is the first person I saw make Salmorejo I decided to follow her example as peeling tomatoes is a pain!!

Chop the tomatoes up and put them in the food blender with the oil, vinegar, garlic and a little salt (you can also add the egg yolks from the hard boiled eggs at this stage if you want to). Blend this all together and then start to add the stale bread bit by bit. The mixture will very quickly become thicker and as you add the bread it will take longer for it to mix through. When no more bread will mix through it the Salmorejo is ready. You may not need to add all the bread or you may need a bit more.

Pour the Salmorejo into a bowl and chill it in the fridge.

Just before serving garnish with chopped up egg white and jamon serrano if you can find it.

HINT: I tend to hold back one tomato so that when the last bit of bread doesn’t mix through I can add the tomato which lets the bread blend in.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#10
  Re: Re: Going to Spain!!! by cjs (And, here is Part II...)
I'll have to check this more closely later. Playing catch up right now. But it sounds interesting!
Daphne
Keep your mind wide open.
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