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

Posted Tuesday, June 25, 2013

NOW AVAILABLE ON iTunes!

Download Now!

Posted Tuesday, June 18, 2013

TIME MAGAZINE INTERVIEW

http://www.time.com/time/video/?bcpid=1485842900&bctid;=1817772046

Posted Tuesday, June 11, 2013

RECIPE OF THE WEEK: MIGAS (FROM EPISODE 1)


This week, Mark and Claudia made migas, essentially Thanksgiving stuffing Spanish style, with Javier Muñoz. Note that it‘s very good served with eggs fried in olive oil.

Serves 6 as a side dish or tapa

- 6 cups coarse dried bread crumbs
- 1/3 cup olive oil
- 6 garlic cloves, not peeled
- 1/2 pound Spanish chorizo, casings removed and cut into 1/2-inch dice
- 1/2 pound pancetta in one piece, cut into 1/2-inch dice
- A large bunch of grapes
- 6 Roasted Red Peppers, peeled, seeded, and cut into wide strips

Put the bread crumbs in a bowl, sprinkle with just enough water to moisten, and cover with damp paper towels. Set aside for 2 hours, or until the bread is evenly moistened. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and stir until lightly browned and fragrant, 1 to 2 minutes. Add the chorizo and pancetta and cook, stirring, until the meat is lightly browned and starting to render its fat, about 8 minutes. Add the bread crumbs, mix thoroughly, and cook, stirring, until the crumbs are lightly browned. Serve with the grapes and roasted peppers (peel the garlic cloves if you like, or let your guests do it).

Posted Tuesday, June 4, 2013

Mario’s Mac & Cheese

Posted Tuesday, May 28, 2013

Road Trip Diaries

“Mark and I got up early, very early, to check out Mercamadrid. It is a pretty unbelievable market. It is huge and industrial and there are different buildings for each food group. We have come mainly to see the fish, but first we need a little pick-us-up, so we stop at the workers cafeteria. It looks like a church basement, littered with napkins and sugar packets. It is smoky and the only light is fluorescent. Since it is about 6 a.m., most of the men, and everyone, it seems, is a man, are having a shot or two of orujo (Spanish version of grappa) or brandy to end their day. We have café cortados in glass tumblers and a couple of cold, greasy churros.” – MARIO

Posted Tuesday, May 21, 2013

Launch Party in New York


Photo: Hal Horowitz

On September 21st, the cast and friends of “Spain… on the road Again” celebrated the launch of the series at the Queen Sofia Institute in New York.

SEE RED CARPET INTERVIEWS

http://www.youtube.com/watch?v=mAN5w1e2n3U

Posted Tuesday, May 14, 2013

How the Foodie Foursome Came Together!

Posted Tuesday, May 7, 2013

Series Premiere Preview

Posted Tuesday, April 30, 2013

TV Schedule

TVGuide.com shows you how you can catch episodes of Spain… on the road Again
Check out our TV Schedule Page

Series Trailer

Posted Tuesday, April 23, 2013

Un-seen Clips

Check out our Media page for New Clips NOT seen on TV which are uploaded regularly on www.spainontheroadagain.com

Posted Tuesday, April 16, 2013

Bienvenidos!

Hola!

This is the first of many blog entries that will be posted daily on SpainontheroadAgain.com, where my fellow travelers (Gwyneth Paltrow, Mark Bittman, and Claudia Bassols) and I will post special notes from the road.

We’ll show you behind-the-scenes, info about the crew, insider travel tips, and share fun memories like what music we listened to in the car and what we packed in our suitcases. We’ll also keep you updated on special events and news.

Be sure to stop by again…and again.

-MARIO

Posted Tuesday, April 9, 2013

STAY ON THE ROAD…AGAIN…AND AGAIN!

Pre-order Spain: A Culinary Road Trip, the companion book to Spain…on the road Again. Gwyneth Paltrow, Mario Batali, Mark Bittman and Claudia Bassols take the ultimate road trip adventure, showcasing the pleasures of Spain, the country’s regional cuisine, art, history, and culture, as it’s never been seen before. Hundreds of gorgeous and candid photos, anecdotes, and more than seventy recipes from Mario appear in this scrapbook of the dream vacation through Spain. (SHIPPING IN OCTOBER)

Starting September 26th, Download episodes on iTunes and watch Spain…on the road Again anywhere, anytime!

Posted Tuesday, April 2, 2013

RECIPE OF THE WEEK: MIGAS

This week, Mark and Claudia made migas, essentially Thanksgiving stuffing Spanish style, with Javier Muñoz. Note that it’ s very good served with eggs fried in olive oil.

Serves 6 as a side dish or tapa

6 cups coarse dried bread crumbs
½ cup olive oil www.latienda.com
6 garlic cloves, not peeled
½ pound Spanish chorizo, casings removed and cut into ½ inch dice www.latienda.com
½ pound pancetta in one piece, cut into ½ inch dice
A large bunch of grapes
6 Roasted Red Peppers, peeled, seeded, and cut into wide strips

Put the bread crumbs in a bowl, sprinkle with just enough water to moisten, and cover with damp paper towels. Set aside for 2 hours, or until the bread is evenly moistened. Heat the olive oil in a large skillet over medium–high heat. Add the garlic and stir until lightly browned and fragrant, 1 to 2 minutes. Add the chorizo and pancetta and cook, stirring, until the meat is lightly browned and starting to render its fat, about 8 minutes. Add the bread crumbs, mix thoroughly, and cook, stirring, until the crumbs are lightly browned. Serve with the grapes and roasted peppers (peel the garlic cloves if you like, or let your guests do it).

Posted Tuesday, March 26, 2013