Malagón Mercado y Tapería is now open in Charleston, SC. Mary Scott Hardaway stopped by for the Charleston City Paper:
The menu, bound in red leather, is divided into para picar (snacks), charcuterie y queso, tapas, mas tapas, del mar (from the sea), carne (meat), vegetables, and cafe y postres. There's also a wall of take-home goodies like tinned fish, olives, rice, and spices common in Spanish cuisine.
Read the full article.
According to the Bloomberg Healthiest Country Index, Spain is the world's healthiest country. First a World Cup win in 2010, now this. Champions.
The index takes into account several variables, from common behaviors to environmental factors, to come up with the rankings of 169 economies. A public health system focused on preventative care for all has proved to be incredibly beneficial, as instances of cardiovascular disease and cancer have declined in Spain over the past decade, and life expectancy is projected to reach 86 years by 2040.
In concert with this strong public health care are, as you've probably guessed based on this being mentioned on a food site, good eating habits. Specifically, the Mediterranean diet and an abundance of heart-healthy olive oil. Use olive oil in place of butter and most other oils; eat fruits, vegetables, fish, and nuts; and yes, drink red wine in moderation, and enjoy it all in the company of friends and family to emulate all of this good health wherever you are in the world.
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Simple. Healthy. Flavorful. Arguably the only salad dressing recipe you'll ever need. Arguably. The dynamic duo of dressings, olive oil and sherry vinegar, combine to bring out the best in each other and any fresh vegetables they're drizzled atop.
Total Time: 20 minutes.
1. Really, this goes without saying. You know how to do this. Slice up the shallot, toss it together with the vinegar and salt and pepper and whatever, wait a bit, whisk in the olive oil. Done.
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A variation of a recipe by Melissa Rubel Jacobson on Food & Wine.
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Reminiscing of rambling about in Donostia-San Sebastián will often lead to longing looks at pintxo photographs from trips past. This is one such photograph. A montadito of Bonito del Norte tuna and Cantabrian anchovies, with a guest appearance by a "Gilda" pintxo in the background. Delicious.
You can replicate the above with the ingredients below at home, or start to plan your visit to San Sebastián now.
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Looking for a quick and easy dinner? Here it is. Pasta. Pop a tin of Donostia Foods Squid in Ink. Boil the water. Warm the squid and ink in a pan, add cooked pasta. Enjoy.
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A fiery soup to invigorate you on a frigid afternoon. Enjoy it beside a crackling fire to ward off the winter doldrums and warm the soul. This vegan variation is chunky and flavorful, but can easily be altered to whatever you desire. Prefer smooth and creamy? Substitute coconut milk for the vegetable stock and blend it all together. Want something thicker? Chickpeas will do the trick. The possibilities are endless.
Total Time: 40-45 minutes. Makes four to six servings.
1. Heat the olive oil in a pan while chopping some of the chili peppers, then add those chopped chili peppers to the pan.
2. More chopping. This time, chop the piquillo peppers into strips then add them to the oil and chili peppers and heat for around five minutes, perhaps with a bit of paprika. Then add the garlic to the pan, shake it all about, and cook for a few more minutes.
3. While you are doing steps one and two, you can bubble the tomatoes and a splash of vinegar in a small pot for about 10 minutes. Then, add all those delicious ingredients above along with some vegetable stock to that bubbling goodness. Bring to a boil and simmer for 15 minutes.
4. Serve topped with a drizzle of olive oil and a few more green chili peppers if you like the heat. Enjoy.
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Spain's Biblioteca Nacional has produced a video project to highlight some of the historical food-related works from amongst it's vast collection by having contemporary chefs and historians bring ancient recipes back to life.
From as far back as the 1400s, 12 recipes were selected from over 23,000 gastronomy publications to "reveal how ingredients and cultures have mixed to shape [Spain's] culinary heritage" and give people the world over an opportunity to savor culinary treasures of the past.
Speaking of the project in the New York Times, chef Paco Morales of Michelin-starred Noor restaurant in Córdoba, Spain:
I really feel that our Western food culture has become obsessed with always finding the latest innovation, instead of really valuing the wealth of our past. It’s important to understand that so much of what we consider new and fashionable already existed a long, long time ago.
For all of the videos, visit @chefBNE.
photo credit: Biblioteca Nacional de España
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Awhile ago now (not sure if it holds up these days, but I already wrote the next bit so we're leaving it in), according to the Wall Street Journal, "Canned tuna is struggling to connect with younger generations." Not Donostia Foods Bonito del Norte Tuna. The youth of America and the young at heart alike know there is nothing better. Look at that sandwich above. Just look.
Gaze upon the ideal of the tuna sandwich with wonder and contemplate the lunchtime perfection that can be made with ease. Line-caught, fresh-packed, sustainable tuna in olive oil, just open a jar and savor every succulent loin.
Total Time: You're toasting some nice bread, whipping up a little saffron aioli... let's say 15 minutes.
Servings: One glorious sandwich.
1. Make the saffron aioli, instructions to do so found here.
2. Toast your sourdough to your desired level of brown; nice toasted edges always provide a desirable crunch.
3. Layer as so: saffron aioli, piquillo peppers, Bonito tuna, lettuce, a li'l more saffron aioli.
4. Enjoy your supremely satisfying lunch.
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Stuff some stockings this Christmas with the best seafood conservas around. Donostia Foods Cantabrian Anchovies are featured amongst Bon Appétit Magazine's delectable recommendations for tinned and jarred seafood gifts. You can try some of their other recommendations, if you must, but why not simply complement this anchovy perfection with our other exquisite tinned offerings? Sure, we're biased, but you can't beat that price/quality ratio of ours. Value, baby.
Full article at Bon Appétit by Alex Beggs, photo by Alex Lau.
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A character in the Basque Christmas tradition, the mythical figure of Olentzero varies in stories from village to village. Commonly, he is said to have been the last of the jentillak, an ancient community of Basque giants that lived in the Pyrenees. Tales of Olentzero have been passed down in the region for ages, but in recent decades he has become a much more jolly embodiment of festive good cheer; the bringer of gifts to children with an enormous appetite and matching belly. However, instead of a stocking cap, red suit, and black boots he wears a Basque beret, farmer's attire, and traditional arbaketa shoes. Stylish, to be sure.
On Christmas Eve a procession makes it's way through the streets of San Sebastián, choirs singing his story. Olentzero himself makes an appearance to share sweets with all and, perhaps most importantly, accept children's requests for gifts. It's always good to have the opportunity to submit your Christmas wish to the man directly.
Learn more about Olentzero from the Basque Tourism Organization.
