Boquerones are the great Spanish white anchovies pickled in vinegar and stored in olive oil. Since they’re not preserved in salt, like most anchovies, they don’t have the intense saltiness usually associated with anchovies. Instead, they’re mild and tender. Great on pan con tomate or just a toothpick!
Posted Tuesday, September 24, 2013
RECIPE OF THE WEEK: MUSHROOMS WITH EGG YOLK
Mark and Claudia ate these in a pintxo bar in San Sebastián with Juan Mari Arzak. This is one of the easiest ways to prepare mushrooms, but it is also decadent and impressive. The Basque Country is known for its mushrooms, and you find this dish in pintxo bars all around the region.
Serves 4 * 1/4 cup plus 1 tablespoon extra–virgin olive oil * 1 pound porcini or mixed wild mushrooms, cut into 1/8 inch–thick slices * 1 garlic clove, minced * 4 large eggs * 2 tablespoons finely chopped Italian parsley * Kosher salt and freshly ground black pepper
Heat 1/4 cup of the oil in a large skillet over medium–high heat. Add the mushrooms and sauté for about 5 minutes, or until beginning to soften. Add the garlic and cook for 3 to 5 minutes, or until the mushrooms are nicely browned and softened. Remove from the heat and cover to keep warm.
Fry the eggs sunny–side up in the remaining 1 tablespoon oil in a large nonstick skillet until the whites are set but the yolks are still runny. Transfer to a cutting board and cut away the whites from the yolks (discard the whites). Spoon the mushrooms onto four plates and sprinkle with the parsley, salt, and pepper. Make a little space in the center of each portion of mushrooms, and nestle the yolks in the mushrooms. As you eat, mix the yolk with the hot mushrooms to create a rich, silky sauce.
Posted Tuesday, September 17, 2013
What’s in My Suitcase: The Joy of a Uniform
It’s very easy to pack when you wear the same thing everyday. Throw a few pairs of Crocs in the bottom of your bag, some funky colored socks and shorts, a stack of crisp button-down shirts, a vest or two, and you’re good to go!”
Posted Tuesday, September 10, 2013
BLOG: Bitty in Basque Country
“I’d been in Bilbao before, and wasn’t impressed. Just goes to show what an idiot I can be: This trip was amazing. It wasn’t just that Mario and I got to eat tapas at like four different places in an hour; it was that they were all in the same plaza, and they were all good. (I went back con mi amor the next night.)
Hanging out with Gehry wasn’t bad, either, though I didn’t get to see the museum. I did, however, get to taste grilled caviar in the Basque countryside. Not bad.”
Posted Tuesday, September 3, 2013
There are large billboards all over Spain shaped like bulls and painted black – huge silhouettes looming over the highways. It’s fun to count how many you pass on the long drives. We nicknamed them ‘bullboards.’ –CLAUDIA
Posted Tuesday, August 27, 2013
Frank Gehry and Mark Bittman on Matazh Brei
Frank Gehry and Mark Bittman chat about Matzah Brei at the Guggenheim Museum in Bilbao, Spain
Posted Tuesday, August 20, 2013
Episode 104: Landmarks, Legends and the Lap of Luxury
Gwyneth and Mario meet up with architectural legend Frank Gehry for a tour of the Bilbao Guggenheim. Meanwhile, Mark and Claudia head into the woods where they discover the ultimate grilling restaurant. The foursome reunite at the Gehry-designed Marqués de Riscal Hotel and Vineyard in Rioja wine country. Gwyneth and Claudia opt for oppulent spa treatments while Mario and Mark sneak back into Bilbao to spend a boys’ night out eating and drinking.
Posted Tuesday, August 13, 2013
RECIPE OF THE WEEK: GWYNETH’S CLAMS
When the cast of Spain on the road Again ate at Casa Pintos after meeting the mariscadoras in Cambados, Gwyneth was inspired by the chef‘s use of laurel, bay leaves, in the steamed clams. When they got to the Vintona Winery, she volunteered to make everyone her special clams, with enough garlic to clear your sinuses. The healthy slug of Albariño is key.
* 2 pounds berberechos or other clams, scrubbed * 1 head garlic, cut in half across the bulb * 2 or 3 fresh bay leaves * 1/2 bottle Albariño (or other good Spanish dry white wine) * 2 tablespoons extra-virgin olive oil
Put everything in a deep skillet, cover tightly, and steam over medium-high heat until the clams open (yes, it’s really that easy).
Posted Tuesday, August 6, 2013
Tarta de Santiago
Tarta de Santiago is the almost too-sweet, perfectly nutty tart that hails exclusively from Santiago de Compestela. Mark, Claudia and I watched how the tarts are made at the factory–it‘s no more than thin pastry shells filled with a mixture of ground Spanish almonds (the best almonds!), eggs, and sugar. The finished tarts are powdered with sugar and slices practically beg for a strong cup of coffee. –MARIO
Posted Tuesday, July 30, 2013
In this week’s episode, be on the lookout for the orujo that goes into the Galician ‘punch’ called queimada. Orujo, sometimes called aguardiente, is a spirit native to Galicia with a very high alcohol level. It’s a bit like Italian grappa or Peruvian pisco—it’s made from the leftovers of the wine-making process, the grape skins and seeds, as well as bits of branches. Strong stuff.
Posted Tuesday, July 23, 2013
Episode 103: Coasting Along in Galicia
Posted Tuesday, July 16, 2013
RECIPE OF THE WEEK: CALDO GALLEGO (EPISODE 2)
This is the traditional, restorative soup of Galicia. With a little bread, you‘ve got a great meal on your hands. Maria‘s version was especially good and it‘s no coincidence that she grows her own greens.
Serves 4 to 6
- 1/2 pound thickly sliced pancetta or slab bacon, cut into 1/4-inch dice - 1 cup dried white beans, soaked overnight in water to cover - 1 large onion, cut into 1/2-inch dice - 2 baking potatoes, peeled and cut into 1/2-inch dice - 2 turnips, peeled and cut into 1/2-inch dice - 1/2 pound Spanish chorizo, casings removed and sliced 1/4 inch thick - 1 pound turnip greens (or other dark leafy green), stemmed and coarsely chopped
Cook the pancetta in a large heavy pot over medium heat until most of the fat is rendered, 8 to 10 minutes. Drain the beans, add them to the pot, along with enough water to cover them by 2 inches and bring to a boil. Skim off the foam, then lower the heat and simmer gently, partially covered, for 45 minutes to 1 hour, or until the beans are beginning to soften.
Add the onion, potatoes, and turnips and cook for 20 minutes, or until the vegetables are softened. Add the chorizo and greens and cook for 10 minutes, or until the greens are tender.
Posted Tuesday, July 9, 2013
Gwyneth Cooking at Home
One of the best parts about a road trip is taking what you‘ve learned and bringing it home. For example, in Galicia at the casa rural, Maria made an incredible stewed capon dish. Mario and I spoke about using the same technique – browning the bird and then braising it with flavorful liquid with different ingredients. And that‘s how my Chinese duck recipe was born! Get a very good organic duck. Cut it into 14 pieces (see Capon Grandma–Style). Prick the skin all over with a sharp paring knife. Rub with some softened butter that‘s been mixed with 3 or 4 minced garlic cloves. Sprinkle with ground cloves and black pepper. Brown the duck well in olive oil in a large heavy pot. Pour off all but a few tablespoons of the fat and add a cup each of Madeira and sake, some mirin, a sprinkle of sugar, lots of grated fresh ginger, a few crushed garlic cloves, and 2 star anise. Bring to a boil, then lower the heat to a gentle simmer, cover, and cook for 3 1/2 hours, or until the duck is very tender. During the last 10 minutes, add soy sauce to taste. Serve garnished with tons of chopped cilantro and sliced scallions. –GWYNETH
Posted Tuesday, July 2, 2013
Episode 102: Pilgrimage to Galicia
Mark’s moods swings and insatiable appetite have the road trippers stopping often as they head north to Galicia. While in Ribera del Duero wine country, Mario grills milk-fed lamb in a vineyard. While staying at a traditional county inn, Mario’s competitive edge emerges and he and Gwyneth race Mark and Claudia on the Camino de Santiago, a historic pilgrimage route. Back at the inn, Mario and Gwyneth cook dinner while waiting for Mark and Claudia to get back. http://www.youtube.com/watch?v=XfD4XtnXrDA