Again it seemed time got away from me, took me hostage really, when I realized I'd not posted in quite a while. Very unlike me since I look at my posts as a type of life journal of sorts that keeps me on schedule and semi-organized.... kind of, not really..... tangents anyone?
After much stress and upheaval it finally happened and we managed to get it all to "jell" (is that even a word?), anyway, last Saturday night Rene was able to get on a flight and leave for New York where he will undergo a very rigorous and challenging three year culinary course at THE premier culinary college, The Culinary Institute of America, at their main campus which is located in one of my favorite areas of the USA, the Hudson Valley..... I am so happy he will fulfill this dream (while obtaining a first-class education in all things culinary) which will give him the skills to truly compete in this ever challenging career. He's called several times now while settling in, being the first time he's been away from home and being the youngest of our kids has left us with an "empty nest"..
... we're not at a loss, not at all, we're overjoyed for he sounds positive, hopeful and full of enthusiasm..... giving me twinges of envy (the good kind) as I recall my university days of old filled with amazing memories I have treasured during my lifetime- so I hope he too will gather lovely memories of his school days forever....With Rene's parting it means our diets will change to no longer include so many "yummies" and instead offer a more healthful approach to food, so I am reorganizing the kitchen and menus to reflect our simpler approach yet upping the flavor quotient as always. With this in mind I mention that during my last forays into the latest food trends, awards, competitions and such things, Spain has yet again conquered not only everyone's imaginations but has pushed the bar into what food can aspire to be, especially the northern area of the country (Basque country) where the best restaurants (of the world!) and the most innovative Chefs come from for sometime now too. Now I don't have the set up to produce some of this very avant garde cuisine by any means but I can recognize innovation when I see it yet the flavors of the country shine like never before with accentuated taste and lovely accents that make us all sit up and take notice. So let's see what all the fuss is about, ok? You're in for a treat!
What do you do if you visit Spain? Why, go out for Tapas, of course! A very traditional way to spend an evening whether you're a local or just visiting is to stop in to one of the many food outlets in town (any town at all), ask for a "cana y una tapa" (a beer and a small bite) and indulge in any one of the many small offerings they have on hand. From roasted vegetables, seafood, meats or fresh food, the flavors they bring together are nothing if not spectacular. You eat one or two and off you go to the next Tapas place to practice what is almost a national pastime: "el tapeo" or the custom to go from bar to bar (or tabernas) sampling their dishes and having a drink; you walk, you drink and eat, you walk some more and then eat a little more.... music, good company and wonderful food in small, rustic places offering amazing eats. I love it!
So you're probably thinking, what do they eat that's so great?.... Why am I mentioning this now? Because during the first half of the month of May, there's a "D
e Tapas en Madrid" event that one of the local beer companies is sponsoring to get everyone out and about. Madrid is one of the #1 places for nightlife in the world and the streets come alive after 10pm when everyone is out and about. They'll give you a a tapa and a beer for 2,40 euros, which is about $1.43 US. Not bad, heh? They're not even charging for the ambiance which is amazing! Let's take a look at what you could find: "Huevo de codorniz sobre wok de gambas" (quail egg over a shrimp wok); "brocheta de carne de buey con alioli de miel" (Beef satay with honey aioli); "ravioli de morcilla y manzana sobre salsa romesco" (black pudding & apple ravioli with romesco sauce); "milhoja de berenjenas" (eggplant in filo purses).. Every bar will also try and come up with their very own presentation in hopes of winning the coveted "best of tapas" prize which will be chosen by all who are tasting.... sounds like fun to me!So maybe you can't just jump on a plane and spend some time in Madrid but you could have your own "Tapas and Beer" event at home, don't you think? Get some friends together and make a party out of it and come up with your own fabulous "tapas"..... I'll give you some ideas to start with (remember I posted the Romesco Sauce and onions last time? you can do these on the grill on a lovely Spring evening...) but here are some more ideas.... and look around this blog for even more recipes you can make your own too.....
Cauliflower Tostas.- Use your favorite baguette or toast triangles or crackers for this, low in calories and you can even use any leftovers you have....
Cook cauliflower well, if you want to avoid the smell then add some milk soaked bread to the cooking liquid or some bay leaves. Run through a food mill or make a smooth puree, for 1 cup puree add 2-3 tbsp sour cream, some Tabasco or other hot sauce drops, salt and pepper and smear on the bread. Top with some chopped chives and presto!
*************************
Avocado with Everything!.- Who doesn't like guacamole or avocado slices? Great and very tasty, make your favorite but don't forget to add lime juice so it won't oxidize. You can add vegetables, tuna, crab, shrimp or your favorite and serve it as a filling for avocados or on toast or crackers. With or without heat, it's a crowd favorite.
*************************
Beef, Chicken, Shrimp or Veggie Satays.- Just use bamboo skewers and add as little or as much to these and you'll have a lovely offering. Partner up with pineapple or other fruit, red bell peppers, onions, Basil leaves, tomatoes.... Offer a nice dipping sauce like BBQ, Sweet N Sour, Hot Thai, Soy or even Ranch.... you've got a party all set.
*************************
Olives in all colors.- What goes better with beer? Olives of course! Green, Black, Calamata, stuffed with a variety of tasty bits like almonds, jalapeno, tuna, pineapple, pimento or whatever you like they're amazing with beer and drinks. Make a great vinaigrette and allow them to marinate at least 30-60 minutes and watch them disappear.... Add red onion, herbs, crushed garlic, oregano, olive oil....Mmmmmm!
*************************
Cheese is always welcome!.- Put some tomatoes in the oven, sliced, and let them bake at 200F for 2-3 hours or even more and they'll get dried and sweet.... serve them over toasty Goat cheese or cream cheese even, you'll love them. How about fruit slices with a strong cheese (like Gorgonzola), some olive oil and pepper and let them get soft and warm....
*************************
Bruschettas.- All you need is some good bread, toast it on the grill or oven, rub a cut garlic glove over it and then top with: olive oil, tomato, Basil, salt & pepper - or - Arugula, Balsamic and some shredded Parmesan - or - Mash some canned sardines and add mustard, olive oil and chives - or - Canned tuna, capers, red onion and a little mayo or aioli all mixed together and topped with chopped parsley - or - Poblano chile strips over some Manchego cheese. Any or all of these will make your party something special....
*************************
I've given you some easy ideas for a quick get-together. Spanish Tapas are more involved and would require more work but I can give these if you'd like, just drop me a line on the comment space and I will be more than glad to send you lots more. I'm sure you can devise your own creations from these just taking into account that they must be small plates, easy to eat while standing around, must go well with drinks and be full of flavor.... just add some friends and stir....
Hoping everyone is well, happy and looking forward to Spring and the coming Summer. If you've got ideas for more foods or recipes you'd like to see posted, drop me a line and I'll me more than glad to get started on them. Wishing you great food, we'll talk soon....
No comments:
Post a Comment