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.
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
Gourmand World Cookbook Awards
We are pleased to announce that Spain…A Culinary Road Trip has been nominated for the Gourmand World Cookbook Awards!
The Gourmand World Cookbook Awards was founded in 1995 by Edouard Cointreu. The Ceremony will be held in France in February and hundreds of publishers, authors, chefs and journalists take part in these events. Stay tuned to www.spainontheroadagain.com for the results!
Spain…A Culinary Road Trip is available through this site for $24.95.
Also available is the Book and DVD Combo for $49.95.
Posted Tuesday, March 19, 2013
Golfing…on the road Again…and Again
Spain has some of the most beautiful golf courses in Europe. I was sure to bring my clubs with me and was lucky to swing them in Galicia, Castilla y León and Valencia. Unfortunately I never got to play in Mallorca on this trip – but it’s got some of my favorite courses. Next time on the road…again.
Posted Tuesday, March 12, 2013
How the Foodie Foursome Came Together
Posted Tuesday, March 5, 2013
Frank Gehry and Mark Bittman on Matzah Brei
Frank Gehry and Mark Bittman chat about Matzah Brei at the Guggenheim Museum in Bilbao, Spain
Posted Tuesday, February 26, 2013
Spanish Wine 101
Spanish wine is labeled according to the amount of aging the wine has received. A bottle labeled vino joven (“young wine”) or sin crianza (“without aging”) will have had little–to–no wood aging. These wines are often intended for consumption within a year of release. The three most common aging designations on Spanish wine labels are Crianza, Reserva and Gran Reserva.
* Crianza red wines are aged for two years, with at least six months of aging in oak casks.
* Crianza whites and rosé must be aged for at least one year with at least six months spent in oak.
* Reserva red wines are aged for at least three years with at least one year of aging in oak casks.
* Reserva whites and rosé must be aged for at least 2 years with at least six months in oak.
* Gran Reserva designation is typically reserved for the highest-quality vintages. Reds require at least five years of aging, 18 months of which must be in oak. Whites and rosé must be aged for at least four years with at least six months in oak casks.
The vintage year or cosecha on any bottle of Spanish wine indicates that at least of 85% of the grapes used in the wine come from that specific year’s harvest.
Posted Tuesday, February 19, 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, February 12, 2013
Episode 103: Coasting Along in Galicia
Posted Tuesday, February 5, 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, January 29, 2013
RECIPE OF THE WEEK: GRILLED SARDINES
These came in especially handy for Gwyneth when the table was covered with plates of all kinds of pork. It’s important to keep everyone happy!
Serves 4 *1 pound sardines, cleaned and scaled *Extra–virgin olive oil *Coarse sea salt *1 lemon, preferably from Valencia, cut into 4 or 8 wedges
Rub the sardines with just enough oil to make them slick, and sprinkle with salt. Put over a hot grill fire and cook until well marked with grill marks, 3 to 4 minutes; when the sardines are ready to be turned, they will release easily from the grill. Using a spatula, carefully turn and cook for 3 more minutes, or until just opaque throughout. Transfer to a platter, sprinkle with salt, and drizzle with a little more olive oil. Serve with the lemon wedges.
Posted Tuesday, January 22, 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, January 15, 2013
When I took Mark to a market in Madrid, we saw a fish called a ‘besugo’ and I started laughing. Mark was confused, so I explained that in Spain there’s a common expression called a “diálogo de besugos,” which is basically a nonsensical discussion where both parties can’t seem to understand each other. Apparently it has to do with the fish’s big–eyed appearance which seems to almost say: “what are you talking about??”
Posted Tuesday, January 8, 2013
Navaja is the Spanish word for both a fighting knife and a razor clam. I’m more interested in the clams, which look like knives— about five inches long and very thin. Cook them as you would any other clam. They’re especially great prepared on a hot plancha!