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.
Looking for a go-to source for pintxos and tapas serving suggestions? Of course you are. Look no further than our Pinterest board, Pictures of Tapas & Pintxos: Appetizers from and Inspired by Spain. All of our serving suggestions, and all that we've found on Pinterest, with more recipes added all the time.
For this collection of pintxos from Donostia-San Sebastián and around the world, both the traditional offerings you'll find at the bars in the Parte Vieja (Old Town) and small plates featuring ingredients from across the globe, just click below:
The traditional solera process for producing sherry vinegar, oak barrels stacked atop each other, the oldest vintage at the bottom
Anneliese Klainbaum from the Specialty Food Association recently spoke with several top chefs about the challenges of sourcing top ingredients. Several chefs mentioned the difficulty finding sherry vinegar, including chef Justin Large, directory of culinary operations for One Off Hospitality Group, the company behind the renowned Publican in Chicago:
More than one chef mentioned sherry vinegar—that foodie favorite that hails from Cádiz, Spain—and others, like those made from Moscatel grapes as a pro chef secret ingredient that can be hard to find, even in Chicago. “It’s one of those ingredients that takes no skill but takes your food up three notches,” said Large.
For more, please visit specialtyfood.com.
For sherry vinegar, you're in the right place. Order here.
Two minutes of centuries of Spain...
"Taken in the central highlands of Spain, the autonomous regions Castilla-La-Mancha and Castilla-y-Léon. A region full of history and culture: The Goths, Romans and Moors have left their marks here."
Thanks to Open Culture for the discovery.
photo courtesy of Wikipedia.
