Spain... on the road Again

Spanish Wine 101

2009-10-13T06:36:00.001-07:00

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.

Episode 104: Landmarks, Legends, and the Lap of Luxury

2009-10-06T04:45:00.001-07:00

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.

Episode 103: Coasting Along in Galicia

2009-09-29T06:10:00.001-07:00

Episode 102: Pilgrimage to Galicia!

2009-09-25T06:52:00.000-07:00

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.

RECIPE OF THE WEEK: GRILLED SARDINES

2009-09-16T06:16:00.001-07:00

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.

RECIPE OF THE WEEK: GWYNETH'S CLAMS

2009-09-10T05:13:00.000-07:00

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.

Serves 4

* 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).

Besugo

2009-09-08T04:58:00.000-07:00

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??”

–CLAUDIA

Navajas

2009-09-01T06:03:00.001-07:00

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!

— MARK

RECIPE OF THE WEEK: MIGAS

2009-08-24T05:11:00.001-07:00

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).

Pimientos de Padron

2009-08-07T10:10:00.000-07:00

Pimientos de Padron are amazingly tasty, tiny peppers from a medieval town in Galicia, northwest Spain. These peppers are a great addition to any Spanish meal and are at the peak of their season right now! For the freshest Pimientos de Padron, be sure to order now.

Buy Here! www.latienda.com

Blog: Claudia on Azafrán

2009-08-03T06:54:00.001-07:00

Azafrán, or saffron, is one of the world's most valuable spices. It's distinctive floral smell and burnt orange color can't be confused for anything else. It's vital in many Spanish recipes, including paella. Fun fact: saffron is actually the stigma of bright lavender crocus flowers. Available at www.latienda.com

—CLAUDIA

Calatrava

2009-07-20T11:31:00.000-07:00

Santiago Calatrava, the world–renowned architect and sculptor, was born in Valencia. No surprise that some of his most famous buildings can be found in his hometown. The southern part of the city is dominated by his Ciudad de las Artes y las Ciencias – The City of Arts and Sciences – which consists of five amazing buildings.

–MARK

Almendras

2009-07-17T06:55:00.001-07:00

Almendra is the Spanish word for “almond.” Most of Spain’s almonds go into turrón, a sweet, nougaty candy that’s consumed in huge quantities around Christmas. But almonds seem to always be around in Spain. They pop up, sprinkled with salt, at bars with your cocktails; they arrive in small bags on every Spanish flight; they are ground into all sorts of cakes and pastries; and they accompany most cheeses and fruits. They were also our “secret ingredient” for our Iron Chef–style cooking competition.

–GWYNETH

Recipe of the Week: Mallorcan Coast Grill

2009-07-15T07:53:00.000-07:00

Mario and Gwyneth grilled seafood with a local chef at a stunning coastal spot. Simple and unbeatable, this recipe is a lesson in great ingredients. Perfect for summer!

Serves 4
*1 large Mallorcan lobster (or Caribbean or Maine lobster)
*A few whole mackerel, cleaned and scaled
*1 rouget, cleaned and scaled
*12 large head–on shrimp in the shell
*Extra–virgin olive oil
*Mallorcan or Maldon sea salt

To kill the lobster, hold it firmly on a cutting board with its head toward you, plunge a sharp heavy knife into the center of the head, and quickly bring the knife down to the board, splitting the front of the lobster in half; turn it around and cut it completely in half. Rub the lobster, fish, and shrimp with olive oil and season with salt (including the cavities of the fish). Put over a hot grill fire (start the lobster shell side down) and cook the shrimp for about 2 minutes, the lobster and rouget for 4 to 5 minutes, or until the flesh is starting to become opaque; don’t give in to the temptation to flip too soon. Use a spatula to gently turn the shrimp, and then the lobster and fish, and cook for a few more minutes more, until just cooked through. Transfer to a platter, sprinkle with salt and olive oil, and dig in.

Queimada!

2009-07-13T08:42:00.000-07:00

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.

Gwyneth Cooking at Home

2009-06-25T05:08:00.000-07:00

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

Liguid Nitrogen

2009-06-03T06:57:00.001-07:00

Ferran Adriá often employs liquid nitrogen in his cooking, but he explains that it’s “just a tool, like anything else.” In a way, it makes sense – like fire or acid, applying liquid nitrogen to food manipulates it, transforming it from one state to another. Liquid nitrogen is pure nitrogen in a liquid state, and it boils at minus 321°F. Pretty cold. It freezes things on contact. To demonstrate liquid nitrogen’s abilities when we were eating lunch together, Ferran had Chef Paco dip a rose into it, and when it emerged, Gwyneth gently flicked it with her fingers. We were surrounded by shattered petals.

–MARIO

What’s a Benjamin?

2009-05-27T07:50:00.001-07:00

Mario and I saw ‘benjamin’ listed on the drinks menu at Ca’n Joan de S’aigo in Mallorca. We found out that a benjamin is a small bottle of cava, a single serving. Apparently in local slang the benjamin of the family is the smallest child, hence the smallest bottle. Great for sipping with breakfast!

–CLAUDIA

What to Eat When Everyone's Eating Jamón

2009-05-14T06:32:00.000-07:00

Spain is known for its jamón, or dry– cured ham – many say it’s the best in the world. My travel companions regularly indulged their porcine affection. Claudia eats jamón every morning at breakfast, Mario and Mark both slipped slices onto their pan con tomate. I got a lot of slack for not succumbing to the jamón temptation, but there are a TON of special, particular Spanish foods that I’m thrilled to fill my plate with. After all, the more jamón they eat, the more anchoas (cured anchovies), berberechos (a type of clam), and Manchego (the renowned cheese) for me.

–GWYNETH

Recipe of the Week: Caldo Gallego

2009-05-12T06:33:00.001-07:00

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.

All Natural Hand–Sliced Jamon Serrano!

2009-05-08T08:08:00.000-07:00

Introducing a new, hand–sliced Jamon Serrano from Monte Nevado. It is the only all natural Spanish ham for purchase in the US right now. Please see the link below for more information.

Buy Here! www.latienda.com

Canned Tuna

2009-05-07T07:10:00.001-07:00

Canned tuna isn’t held with particularly high esteem. It’s usually hidden under gobs of mayonnaise and sandwiched on bad white bread. Spanish canned tuna is a totally different story. It’s harvested in northern Spain, cooked in seawater, and packed in good quality olive oil. It's not at all dry – in fact, its texture is almost silky. Best left in its olive oil with maybe just a bit of good salt and freshly ground pepper. Perhaps a piece of toast or some good sliced tomatoes, but a fork alone is just fine.

Buy Here! www.latienda.com

Paella Burners

2009-05-01T08:10:00.000-07:00

Paella pans should be evenly heated if you want to make perfect paella. It’s worth investing in a special propane burner to ensure the best paella possible, especially if you’re using a pan big enough for a crowd! You can buy them here: http://www.tienda.com/paella/paella_burners.html.

–GWYNETH

Boquerones

2009-05-01T06:20:00.001-07:00

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!

–CLAUDIA

Recipe of the Week: Mushroom and Egg Yolk

2009-04-29T08:04:00.000-07:00

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.