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Orders after the 18th may get there in time, they may not. We can't make any guarantees.
Happy holidays to all and best of luck in the new year.
Finding a special gift for that special foodie in your life can be difficult. Look no further. Our 'Gilda' Pintxo Gift Box (above) brings together all the necessary ingredients for that most traditional of all pintxos found in San Sebastian. Want to inspire memories of wandering the cobblestones of the Parte Vieja (Old Part) of the town, stopping in at each pintxo bar to enjoy a bite, a drink, and a smile? This is that gift box.
So, you've decided to host a holiday party. Good times ahead. Beyond the obvious eggnog in reindeer mugs and assorted cheeses and dips, a variety of pintxos and tapas will make your party go down in history.
For a full list of serving suggestions, visit our aptly titled Recipes & Serving Suggestions page. Below, you'll find a few highlights:
A coca is a flatbread, pizza-type dish from the Catalonia region of Spain, topped with any assortment of ingredients. For our New World experiement, we actually used Naan found at the local market and warmed in the oven, because why not? The toppings include a white bean puree with piment d'Espelette, manchego cheese, octopus in olive oil, tomato sauce, and chives.
Verdict: The puree needs some work. From various recipes found on the Internet, make sure to add enough spice to make it interesting. Certainly worth attempting again.
This intriguing combination of mussels in escabeche, piquillo peppers, and pate was discovered via Pinterest. Our first attempt worked out well, so much so that more were immediately made and devoured.
Grand total prep-time was about five minutes, too. Was this a winner right off the bat? Yes.
Throughout the holiday season, we'll be experimenting with recipes and serving suggestions we find intriguing. Sometimes, they'll work out wonderfully. Occasionally, they may not.
This first offering is our attempt at a recipe found in The Basque Book, which is a splendid new offering of a selection of authentic Basque dishes with exquisite photography.
We couldn't find little gem lettuce, so we went with the suggested alternative, Boston. Topped with flakes of Bonito del Norte tuna, a Cantabrian anchovy fillet, a sherry vinaigrette, and piment d'Espelette (our variation from the book). It worked well for a clean, carb-less, high-protein lettuce wrap. Tinkering with the vinaigrette and locating some little gem lettuce could make this a superb, simple offering.
Looking for a quick and easy lunch that you can put together in moments? Of course you are. Hoping for that same quick and easy lunch to be delicious, high in protein, and delicious (delicious gets double mention)? Obviously.
All you need are a jar of Bonito del Norte tuna, some piquillo peppers, a few guindillas, a number of olives that you find appropriate. Place the previously mentioned atop some lettuce, the foundation for so many salads, or other greenery of your choosing and add a dressing of extra virgin olive oil and sherry vinegar. Job done.
A simple, delectable plate of white asparagus D.O. Navarre, served at Restaurante La Hermandad de Pescadores in Hondarribia, Basque Country. The #2 restaurant in Hondarribia according to TripAdvisor, you'll experience an authentic Basque meal in a building that dates to 1361, old oak beams holding up a structure that has provided respite to local fishermen for generations.
To remind yourself of your visit to the idyllic setting, recreate this dish with white asparagus, mayonnaise, and salsa verde.
Olives as art. Ferran Adria: The Invention of Food, on at The Salvador Dali Museum in St. Petersburg, FL until 11/27. "As Museum Director Hank Hine notes, 'Adria looked so deeply and experimented so fundamentally with what was possible in creating food, that in a sense, he rediscovered it.'”
In addition to the exhibit, the museum is hosting a paella party and a series of seven immersion dinners, all "prepared by top chefs and served in the Museum, in a delicious, experiential homage to Chef Adria".
For more information on the exhibit and to make reservations for the immersion dinners, please visit The Salvador Dali Museum website.
Forbes has called it "the best high gastronomy world event", and rightfully so. For four days the culinary conference held in Donostia-San Sebasitan offers lectures, master classes, and other activities that celebrate traditional and innovative cuisine and brings together nearly 70 Michelin stars. For professionals but open to the public, the event is a celebration of food for all, "since in Donostia, a land of culinary treasures, everything revolves around the table."
For more information about this event, going on now, please visit Gastronomika 2016.
