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Happy Hour: Conde de Siruela Crianza

partysugar — Wed, 24 Sep 2008 16:15:40 -0700

If you are looking for an exciting new red wine, I highly recommend Conde de Siruela Crianza ($22). From the Ribera del Duero region of Spain, this lush red is smooth, well bodied, and elegant. It has a ruby-red color and fruity aroma.

Although the bottle's label is rustic and old worldly, the liquid inside is fresh, full, and only slightly aged. It pairs wonderfully with grilled meats — I enjoyed mine with finger-licking good lamb chops — roasts or cheese.

What red wines have you been into lately? Have you ever tried a Spanish red?

Happy Hour: Green Grape Sangria

partysugar — Fri, 19 Sep 2008 16:00:57 -0700

When I saw this recipe for white wine sangria in the July issue of Gourmet magazine, I knew I had to make it. I wasn't disappointed when I did; this sangria is phenomenal.

It's fresh, fruity, and refreshing without being overly sweet. The mint adds an herby aroma to the wine, and the absence of fruit chunks makes for smooth, easy drinking. The recipe calls for Pinot Grigio, but I used a dry Riesling from Trader Joe's.

To learn how to make this divinely sip-able sangria,

Gwyneth and Mario Share Their Kitchen Must Haves

partysugar — Thu, 18 Sep 2008 09:00:39 -0700

Yesterday Mario Batali and Gwyneth Paltrow were featured guests on The Oprah Winfrey Show. The celebrity chef and actress promoted their food-related travel series, Spain . . . on the Road Again, which debuts Sept. 20 on PBS. Gwyneth and a newly slimmed-down Mario each shared five kitchen items they can't live without. To find out what they were,

How to Make Paella Gaditana

partysugar — Thu, 18 Sep 2008 05:30:19 -0700

A couple of weeks ago, I had the pleasure of learning how to make an authentic Spanish rice with seafood. According to my instructor, Enrique, the term paella generally refers to rice prepared in the style typical to Valencia. Since the rice seen here was made in Puerto de Santa Maria, a province of the Southern Spanish city, Cadiz, I'm calling it a paella gaditano. To take a look at how I made this incredibly delicious rice, click the "Start" button.

All the News That's Fit to Eat — Sept. 17, 2008

YumSugar — Wed, 17 Sep 2008 12:30:47 -0700

Romesco sauce can transform any soup, seafood, or vegetable. — Miami Herald
Here are the secret ingredients that'll turn your meal around. — Boston Globe
Olive oil, beware: Lard is back. — San Francisco Chronicle
The best (and worst) cookbooks for Fall. — Los Angeles Times
How to decipher all those egg carton labels. — New York Times
Russian wines make a quiet return. — Chicago Tribune
Taste testing celebrity cognac and other spirits. — Washington Post
Perfect paella means getting all of these elements right. — The Oregonian
Transition into Fall with an Autumn picnic. — Cleveland Plain Dealer

Source

Happy Hour: S'Naranja Viño Generoso de Licor

partysugar — Wed, 10 Sep 2008 16:15:49 -0700

Last weekend I was given a taste of S'Naranja Viño Generoso de Licor. Since it was served in a frozen shot glass and had a rich, tawny color, I figured it was whiskey. However, I was immediately shocked! It wasn't hard alcohol but a delicious, syrupy wine. The pourer was kind enough to offer me a full glass to better enjoy the smooth, medium-bodied wine.

Somewhere between a sweet Sherry and an uber-orangey liquor, S'Naranja is made with two types of Spanish grapes: Palomino Fino and Pedro Ximénez. Dried orange peels are added to the wine during it's 10-year barrel-aging process. The result is a luscious wine splashed with a hint of fresh oranges and creamy, caramel-raisin undertones.

With its bright bottle and easy pairability (I would serve it with everything from salty snacks to sweet bites), this wine makes a great hostess gift.

Monday's Leftovers: Sautéed Scallops With Cherry Tomatoes

YumSugar — Mon, 01 Sep 2008 06:45:05 -0700

If you've got scallops on hand, this dish is perfectly convenient, because there's a good chance you'll have the other ingredients, such as parsley, lemon juice, and tomatoes, in your kitchen already. Simply add a plate of linguine or saffron risotto, and you've got a square meal. To get your hands on this recipe,

Trend Alert: Sherry

partysugar — Wed, 27 Aug 2008 11:15:02 -0700

Back in February I printed out a cocktail recipe from the Seattle Times that featured sherry as an ingredient. Like many recipes I print out, it got buried and forgotten. Until now, recently I've been noticing sherry everywhere. Could it be that the fortified wine usually associated with Spanish old men is set to make a roaring comeback?

According to an article in this month's Saveur magazine, sherry no longer seems outdated. With the renaissance of classic cocktail ingredients (bitters, whiskey, rye, etc.), the popularity of 60s-era drinking on Mad Men, and the food world's current obsession with all things Spanish, it's not surprising that Sherry is popping up on bar menus across the nation. For more on how Sherry is suddenly becoming trendy,

Not Your Regular Nachos: Spanish Nachos

partysugar — Thu, 14 Aug 2008 15:00:55 -0700

Last weekend I was at my parents house in Sonoma County and the weather was wonderfully warm. After consuming a large lunch, I decided to enjoy a light, Spanish-style dinner. The Spanish often eat a dinner of cold cuts, olives, and cheese. Bread or breadsticks normally accompany these simple meals. I took this concept and translated it into a nacho variation. I baked small thin breadsticks topped with Manchego cheese until crisp and melty. Next I topped them with a homemade romesco sauce. Romesco is a typical Spanish sauce made with roasted red peppers and almonds. When served with garlic stuffed olives and fresh jamon, these nachos were salty and delicious! To learn how I made them,

Name That Dish!

YumSugar — Sat, 02 Aug 2008 07:00:46 -0700

On Wednesday night, I had the privilege of attending the charity event Wine.Dine.Donate. The dinner was organized by Epicurious and hosted by celebrated chef Traci Des Jardins. As a first course, she served this delicious fish tapa. Do you know what it is?

Paella Two Ways — Beginner and Expert

YumSugar — Fri, 01 Aug 2008 13:00:21 -0700

Now is the time to eat specialties like shrimp and King salmon in season, and — as this chef knows —there's no better way to enjoy the bounty of the sea than preparing a seafood rendition of the traditional Spanish dish paella.

Paella has a reputation for being difficult to make because of its long cooking time, but the beginner recipe below takes 45 minutes or less to prepare from start to finish. If you've got a paella pan and a little more time on your hands, take a stab at the more advanced version, which is made on the grill. To check out both variations,

Guess Who?

partysugar — Wed, 30 Jul 2008 16:15:48 -0700

Guess which chef was hamming it up while making a huge pan of paella?

Name That Dish!

partysugar — Sat, 19 Jul 2008 07:00:51 -0700

The menu on this week's housewarming party plan featured a variety of tapas recipes. Below is my all time favorite Spanish tapa. Do you know what it's called?

Come Party With Me: Housewarming Party — Drinks

partysugar — Thu, 17 Jul 2008 15:00:44 -0700

Since guests may arrive at different times and you could be busy giving a tour of the house, set up a small bar at your housewarming party. Let visitors pour their own drinks. Fill a bowl with ice and arrange glasses, garnishes, and napkins nearby. Place cold beers and several bottles of white wine in a large bucket. Make a pitcher of fruity sangria and place it on the table. Serving a sangria is smart because it's made in advance and keeps up with the Spanish theme of the snacks and sweets. To look at the recipe for this peach -strawberry sangria,

Come Party With Me: Housewarming Party — Dessert

partysugar — Wed, 16 Jul 2008 15:00:32 -0700

When selecting a dessert recipe for a housewarming, choose a dish that can be eaten on the go without any utensils. Cookies and cupcakes are delicious, but empanadas keep up with the tapas-themed menu. These tasty, small pastries are filled with berries and goat cheese. If you don't have the time or expertise to make dough, simply use premade refrigerated pie crust.

To learn how they are made,

Come Party With Me: Housewarming Party — Menu

partysugar — Tue, 15 Jul 2008 07:45:07 -0700

A housewarming party is similar to an open house in that guests will stop by at random times. Instead of slaving over the stove, serve a simple menu of Spanish style tapas that are delicious warm, cold, or at room temperature. Start by putting together a large antipasto platter with your favorite cheese, crackers, marinated vegetables, and charcuterie. Supplement this with a few homemade nibbles. Warm rosemary olives, stuffed mushrooms, and eggplant mozzarella roll-ups are scrumptious and filling. To learn how to make these tasty appetizers,

Happy Hour: Tinto de Verano

partysugar — Fri, 27 Jun 2008 16:00:28 -0700

Spain's cheap variation of sangria, the tinto de verano, is quite simply a red-wine spritzer. Refreshing and delicious, this concoction is my go-to drink when I'm in the mood for something light. This easily drinkable cocktail is a delightful alternative to beer and wine.

Choose a mixer that suits your tastebuds: sparkling water, Pelligrino Limonata, and Squirt are variations that I've made, and always garnish with a fresh lemon wedge. To learn how I recently made this version, which uses Hansen's new sparkling water,

Theirs vs Mine: Crostini with Creamy Ricotta and Chorizo

partysugar — Fri, 20 Jun 2008 08:00:37 -0700

A couple weeks ago my dad surprised me with a gift of delicious Spanish chorizo. When he gave it to me, I knew exactly what dish I had to make: a crostini appetizer I saw in a recent issue of Food & Wine magazine. In the appetizer, a thick, crisp piece of sourdough is topped with pillows of creamy ricotta, spicy sautéed chorizo, and tangy balsamic red onion slices. Their version tops the hearty dish with frisee, but my local market didn't have any. No matter, it was still to die for! The recipe has you drain the ricotta overnight, but I didn't do that either. I simply drained it while I assembled the rest of the appetizer. The final dish is insanely good, next time I have to make it for dad! To take a look at how it's done,

Gwyneth, Mario Team With Chipotle For Spain . . . on the Road Again

partysugar — Fri, 09 May 2008 11:30:24 -0700

I can't wait to watch PBS's up and coming travel-food show, Spain . . . on the Road Again. The show — which has already been filmed — stars the random, but fabulous foursome of Gwyneth Paltrow, Mario Batali, Mark Bittman, and Claudia Bassols. Although the air date is yet to be determined, more details about the show have been released. According to an article in Advertising Age, the series will:

culminate in an Iron Chef-esque competition emceed by Mr. Batali and Ms. Paltrow. In between visits to the Prado Museum in Madrid, an impromptu chat with starchitect Frank Gehry and countless trips in topless convertibles furnished by Mercedes, Ms. Paltrow lets her newfound appreciation for the less-refined side of food shine.

In an attempt to highlight their "Food With Integrity" slogan, Chipotle has signed on as the show's main sponsor. The fast-food Mexican chain owned by McDonald's wants people to know their commitment to using natural meats and organic products.

While the combination of Chiptole, Gwyneth, and Mario seems odd, I have a feeling the show is going to be amazing. What do you think of the partnership? Are you looking forward to Spain . . . on the Road Again?

Source

Yummy Link: Eating at the Best Restaurant in the World

partysugar — Sat, 26 Apr 2008 13:03:18 -0700

if you're wondering what eating at El Bulli — the best restaurant in the world — is like, be sure to check out this account. It describes the four hour, once in a lifetime, too many courses to count dining experience. — Boarding Area via Bitten

Sunday Dinner: Spice Rubbed Turkey Breast With Orange Sauce

partysugar — Sun, 13 Apr 2008 06:32:31 -0700

Turkey is such a wonderful and delicious meat that it shouldn't only be cooked on Thanksgiving. Fresh turkey breasts — which roast or grill much quicker than a whole turkey —can be found at grocery stores year round, so why not make it tonight?

To maximize flavor this turkey is brined, before being rubbed with a fragrant mixture of spices. A scrumptious sour orange sauce accompanies the moist turkey meat. To take a look at this recipe,

Name That Dish!

partysugar — Thu, 10 Apr 2008 15:28:11 -0700

When I went to Google, my favorite cafe was called Pintxo. They specialize in Spanish cuisine. Pictured below is a very popular type of Spanish dish. Do you know what they're called? Hint: The ingredients and dishes can vary, and they are found in bars all over Spain.

Happy Hour: Milliaire Old Vine 2003 Carignane

partysugar — Wed, 12 Mar 2008 14:28:31 -0700

Isn't it funny when you learn about something new and then suddenly it's everywhere? That's exactly what happened to me a couple of weeks ago when I tasted this Milliaire Old Vine 2003 Carignane. Immediately I'm noticing it everywhere and I'm asking myself, how did I never notice it before?

I instantly enjoyed the intense flavor of this grape that I now recognize on wine lists. Although this varietal originated in Spain, this California-grown Carignane is robust with simple berry undertones. Made from vines that are 80-years-old, it has a gorgeous ruby color. I can't wait to get my hands on another bottle and suggest you do the same!

Soup's On: Mussel and Chorizo Soup

partysugar — Thu, 28 Feb 2008 11:43:31 -0800

I've been wanting to make a seafood soup for a while and when I came across this recipe for a mussel and chorizo soup in the current issue of Food & Wine magazine, I knew I had to make it.

Made with Spanish flavors, the combination of mussels and chorizo is excellent and the delicious broth — a fragrant blend of clam juice, cream, and saffron — requires extra bread for dipping.

Instead of purchasing the pricey imported Spanish chorizo, I used a less expensive, Mexican-style chorizo. I regretted this decision — the chorizo was very hard and didn't put out a lot of fat — and when I make this soup again I'll splurge on the Spanish chorizo.

Whatever chorizo you use, you'll need the recipe so

Spain Introduces the World to Light Wine

partysugar — Fri, 22 Feb 2008 06:01:18 -0800

While many winemakers are worried about the increasing levels of alcohol in wine, one winery, The Bodega Casa de la Ermita, is actually doing something to stop it. The Spanish winery has just released the world's first ever "light wine." In this case, light means less alcohol — just six and a half percent — and lower alcohol levels means fewer calories.

The red wine will hit Spanish markets in April and is set to debut soon after in the rest of Europe. An article in the Daily Mail explains how the lower alcohol content is obtained:

The vineyard achieves the low alcohol content by reducing the amount of water the vines are given, which lowers the amount of sugar produced by the grapes. During the fermentation process, the temperature is raised and lowered rapidly by up to 15C, which makes the yeast less efficient and ensures that some of the sugar fails to turn into alcohol.

I love the idea of a light wine and hope to taste it on my next visit to Spain. Until then, I'll just have to wonder if the flavor is compromised.

What do you guys think? Are you interested in drinking light wine?

Soup's On: Lentil Soup

partysugar — Thu, 17 Jan 2008 11:48:31 -0800

The other day, when I asked my sister what kind of soup she wanted for dinner, she quickly replied lentil. I researched some recipes and started chopping vegetables. Later when we sat down to dinner I realized she was only kidding! Luckily the soup was hearty and delicious and my entire family enjoyed it. The original recipe has you puree the soup, but I left it chunky for texture. The croutons add a nice crunch, but don't directly affect the flavor of the soup. Paired with a green salad and a glass of red wine, this is one excellent Winter meal. To see how I made it,

Happy Hour: Viña Vitaran Rioja Tempranillo

partysugar — Wed, 16 Jan 2008 14:28:33 -0800

Besides eating rice and becoming a pastry chef, I found plenty of time to drink vino tinto — red wine — while in Spain. In fact, I must have consumed an entire case of the winery Castillo de Mendoza's Viña Vitaran Rioja Tempranillo. Poured as the house wine at my friend Paco's restaurant, this smooth red is incredibly drinkable. It has a dark ruby color and subtle flavors of cherry and vanilla. I paired it with everything from cheese to salad to meatballs, making it a versatile, useful red. If you are looking to sip a Spanish wine, or hoping to try a new varietal, I highly recommend giving this wine a taste.

Would You Eat This Rice?

partysugar — Tue, 15 Jan 2008 11:01:31 -0800

Last week I was invited to an arroz, a Spanish lunch where a huge cazuela of rice was on the menu. It is made in the traditional Spanish style, and the rice has no out-of-the-ordinary ingredients. The unusual part is the way in which it is eaten. Instead of using plates, everyone stands around the rice and digs in with a spoon. The rice is filled with both chicken and beef making it super flavorful, and needless to say, not vegetarian friendly. Two of the girls at the party were vegetarians. Understanding that the Spanish culture does not readily support their dietary needs, they picked around the meat and ate the rice and veggies. While they had no problem eating this rice, would you? If you're squeamish about sharing food or a die-hard vegetarian, would you eat this rice?

Would You Eat This Rice?

Yes! Absolutely, it looks delicious.

No, I would politely pass.

I would ask for a plate to feel more comfortable.

Other — tell us your feelings about the rice below.

My Night as a Spanish Pastry Chef

partysugar — Mon, 14 Jan 2008 16:13:33 -0800

Last week, while in Southern Spain, I had the wonderful opportunity to work in a bakery for an evening. Luckily it wasn't just any night: It was Jan. 5, the night that the Reyes Magos — the three wise men — bring Spanish children presents. The typical Spanish pastry that coincides with the holiday, called roscón de reyes or King's Cake, is consumed in mass quantities on the following morning.
I arrived to find the bakery, Confiteria La Piedra Escrita, crowded with people waiting to pick up their roscónes. Pascual, my pastry chef friend, quickly escorted me to the kitchen where his family was hard at work mass producing over 1000 cakes! The rest of the night was a whirlwind of rolled dough and whipped crema.

With spongelike layers and fluffy filling, this cake is a delicious dessert excellent for any occasion. There are four options for filling — whipped cream, chocolate whipped cream, meringue, and crema (a thick sugar-flour custard) — but my favorite is whipped cream. If you ever have one, you should pair with either coffee or champagne. To take a look at a gallery from my adventures in Spanish baking, and for a recipe to experiment in your own kitchen,

Would You Rather Eat Paella or Risotto?

partysugar — Sun, 13 Jan 2008 04:18:33 -0800

Source

Would You Rather Eat Paella or Risotto?

Paella

Risotto

Neither I prefer _____ (fill in the blank below).

Both are equally delicious!

It depends on the ingredients in the paella or risotto.

2007's Best Food Cities Are...

partysugar — Wed, 26 Dec 2007 12:32:12 -0800

As part of our Best of 2007 coverage we asked you what the top foodie destinations in the US and the world were.

Your favorite US food city was New York City. However, we think our hometown, San Francisco — with its hundreds of restaurants, glorious farmer's markets, and innovative mixologists — is the best. This year, the city by the bay hosted the Fancy Foods Show and had several top chefs compete on reality TV.

Outside of the US, you picked Paris as your favorite foodie destination. While we love the French capital, this year it seemed that all things Spanish ruled. Famous for its luscious seafood, ground breaking chefs, and bubbly Cavas, we're dying to spend some time eating in Barcelona!

Source

Yummy Link: Spherification 101

partysugar — Mon, 26 Nov 2007 07:22:45 -0800

If you are interested in learning more about molecular gastronomy — cooking with scientific processes — check out Spanish chef Jose Andres' explanation of spherification. It's the process of reshaping liquids into edible spheres that burst when you bite into them. — Star Chefs

Fast & Easy Dinner: Spanish Grilled Sandwiches

partysugar — Wed, 26 Sep 2007 05:28:33 -0700

I make dinner sandwiches at least once a week because there are endless varieties and they come together quickly. I'm always looking for new ways to combine bread, vegetables, meats, and cheese, so imagine how ecstatic I was when I discovered this recipe for Spanish grilled sandwiches. Who knew that two of my favorite things — Spain and sandwiches — could come together in such a scrumptious way?
In this case, a marinated vegetable relish jazzes up a hearty sandwich. Take a look at the recipe, just

Good Idea or Bad Idea: Introducing Children to Wine at a Young Age?

partysugar — Wed, 26 Sep 2007 03:18:33 -0700

I have always been fascinated by how differently European children develop attitudes toward alcohol. Growing up in America, I heard tales of young French girls sipping champagne at special functions, and Italian gals tasting vino at big family dinners. The Food & Wine blog recently highlighted this topic with Gabriella Opaz's article about taking her kindergarten class to a winery in Northern Spain. The article discusses the positive effect exposure to alcohol can have on kids. Here's a short excerpt:

Winemaking here is the equivalent to corn harvesting in the Midwest. It is so integrated into the culture that if you yourself do not have a direct connection to winemaking, I guarantee that someone in your family does.

Therefore, taking a group of children on an excursion to see how wine is made is not dangerous, frightening or a form of mind-corruption as it might be seen in the States. It is merely a part of the everyday life here in Catalonia.

Rather than teach children the evils of wine, they are taught to respect and understand all aspects of wine and the winemaking process. While I don't condone underaged drinking, I do think visiting a winery is a fascinating lesson for any age. What do you think?Source

Good Idea or Bad Idea: Introducing Children to Wine at a Young Age?

I am disgusted. Taking children on a field trip to a winery is an absurd idea.

I'm not sure what to think.

I don't promote underage drinking, but learning about wine could give kids a different outlook on drinking.

Other - see my thoughts below.

Santos' Famous Tortilla Española

partysugar — Mon, 17 Sep 2007 08:57:31 -0700

After paella, tortilla Española is Spain's most well known dish. Similar to an omelette, this tasty dish of eggs, potato, and onion is consumed day and night, hot or cold, all over the country. I've had many tortillas in my life, but none are as good as Santos's famous tortilla. I was recently in Spain and was lucky enough to chat with 80 year old Santos. He still frequents his bar everyday for a slice of the tortilla that's four inches thick.
The balance of the simple egg and onion flavors is sheer culinary bliss. Located next to the historic Mezquita, this crowded bar is a landmark in itself. Santos refused to reveal the secret to his tremendous tortilla, but I'm assuming practice and love are two of the ingredients. To take a look at a recipe and all of the pics from my afternoon excursion to Santos,

Would You Rather Eat Clams Or Octopus?

partysugar — Sun, 16 Sep 2007 08:13:31 -0700

Would You Rather Eat Clams Or Octopus?

Clams

Octopus

Neither, you are grossing me out!

Neither, I prefer _____.

I love both!

Other - see my thoughts below.

Definition: Jamon Serrano

partysugar — Wed, 12 Sep 2007 12:01:31 -0700

Jamon Serrano

Pronounced ha-mon ser-an-no.
Spain's most famous ham is generally served in slices cut fresh from the pig leg. Similar to Italy's proscuitto, it is dry cured and considered a delicacy. The most expensive is known as pata negra and comes from a free range pig with a black hoof. Serrano Ham — as it is usually called — can be found in most major grocery stores in the US. It is often sold pre-sliced.

Image Source

Come Party With Me: Impromptu Concert - Menu

partysugar — Wed, 12 Sep 2007 10:03:13 -0700

Last week, while in Spain, I helped my buddies plan a concert and after party. The main event was the concert, but after the show we chowed down on a delicious cheesy stuffed pork appetizer and a hearty rabbit arroz — a dish that is similar to a paella. I spoke with Javi, the sous chef who created the pork rolls, and he gave me both of the recipes! These dishes would work wonderfully at a Spanish themed dinner. To see how they are made,

Come Party With Me: Impromptu Concert - Invites

partysugar — Tue, 11 Sep 2007 13:08:15 -0700

Last week, while I was enjoying vacation time in Spain, I ended up planning a party. Actually it was a concert for the rock group, Cargados Band. A concert was scheduled, but I realized that the all male group was in desperate need of an event planner, personal assistant, and organizer. The first thing on my list of things to do: make a flyer announcing the concert. To see how I turned a photo into an ad for a concert,

Definition: Manchego

partysugar — Thu, 06 Sep 2007 13:16:18 -0700

Manchego
A type of sheep's milk cheese native to the La Mancha region of Spain. It is Spain's most popular cheese is pale in color with a waxy rind and is usually sold in cylinders or wedges. It's a semi-firm, rich cheese with a mellow to sharp flavor depending on the age. The most commonly exported cheese is aged 3-4 months and is known as curado, while the older kind is called viejo. Great for snacking and melting.

Image Source

Fast & Easy Dinner: Potato, Chorizo, and Vegetable Omelet

partysugar — Wed, 22 Aug 2007 05:48:31 -0700

In Spain, tortilla is a go-to dinner dish when time and patience is lacking. This Spanish staple, a circular potato and egg omelet, is found in just about every restaurant, bar, and household across the country. No kitchen is ever without potatoes, eggs, and olive oil making it a perfect last minute, quick fix meal. This colorful variation is filled with robust chorizo, tasty peas, and roasted red peppers. Go ahead and pretend you're Spanish for the night (serve with a chilled glass of Alboriño). You don't have to board a plane, all you have to do is

Would You Pay $2100 For A Ham?

YumSugar — Tue, 21 Aug 2007 08:57:32 -0700

Yep, you read that title correctly. I didn't forget a decimal point, that does indeed read twenty-one hundred dollars. Or, if you prefer, $160 per pound.

The salt-cured Spanish 2006 Alba Quercus Reserve ham won't be available until 2008, but you can put your $250 deposit on it now. Producer Manuel Maldonado — whose family has been in the business for four generations — has taken the art of ham to the next level by pampering his pigs with a free-range life and high-quality acorn feed. He then cures the meat for two years, instead of the standard one.

Originally Maldonado had hoped to have a batch available for this year's holiday season, however the 2005 ham didn't live up to his standards. Next year he hopes to have 80 to 100 legs available for purchase. If you think the price is too extraordinary, Maldonado would like to remind you that:

"A ham like this can be shared among 20 people, he notes, whereas a bottle of the finest wine going for the same amount goes down quickly among just a few."

It's a really great point, but I still don't know if I could ever justify spending $2100 on a ham leg. However, you know I won't turn down the opportunity to taste such a fine product! Just looking at this picture is making me drool!

How about you? Would you spend this much on a ham?

Source: Yahoo News

Summer Reading: The Cuisines Of Spain

partysugar — Sun, 05 Aug 2007 05:28:39 -0700

If you read this fabulous little website frequently, you probably know by now that I am a complete and total Spainophile (yes I know that's not a real word, but I couldn't find the Spanish equivalent to the French loving Francophile). After living in Andalucia for two years, what can I say? I love all things Spanish, including the food. I have quite the collection of Spanish cookbooks, however my favorite is The Cuisines Of Spain: Exploring Regional Home Cooking by Teresa Barrenechea. I received this book as a gift from my godfather and have made lots of successful, authentic tasting dishes that take me back to the balmy nights and long, lazy afternoons. The empanada dough is flaky and browns perfectly, the classic patatas bravas tapa is the best recipe I've tried, and the gambas al ajilio is succulent and garlicy.

I especially enjoy this book for its beautiful photography of the Spanish countryside, detailed descriptions of the origins of the recipes, and Barrenechea's personal stories that relate to each dish. If you are interested in learning the secrets of a genuine Spanish mother, I highly recommend this book.

Toxic Olive Oil Remains A Mystery

partysugar — Thu, 28 Jun 2007 01:38:30 -0700

On today's date, June 28, in 1988 the Spanish toxic olive oil trail ended after 15 months of investigation. In what is known as one of the worst records of food poisoning in history, an epidemic broke out in May of 1981. Hundreds of Spaniards fell severely ill with pneumonia like symptoms that doctors were unable to treat correctly. Although the judges concluded that the cause of the sickness was bad olive oil, there is much speculation about the epidemic which is commonly known as the Toxic Oil Syndrome. Doctors and government officials who believed it was not bad olive oil, but something else - like fertilizer contaminated tomatoes - were immediately fired from their positions.

The secrecy surrounding the epidemic, and the fact that the majority of breakouts were located near a US military base in Spain, lead many to think it was a conspiracy. This reminds me of the last year's spinach scare and makes me wonder, are you afraid of food poisoning?

Happy Hour: Buil & Gine Verdejo Nosis Rueda

partysugar — Wed, 23 May 2007 15:58:31 -0700

Last Friday night I was lucky enough to dine out at San Francisco's new hot spot, District. The place was packed, the meal was delicious, the bartenders handsome (and the owner hot!), and most importantly the wine was fantastic. I chose the Buil & Gine Verdejo Nosis Rueda, from the section labeled exotic whites. This Spanish wine was crisp, smooth, and a teeny bit spicy. It carried a light yellow color, a round pleasant texture and had a fruity palate and nice finish. Three of us went through two bottles because it was so fabulous! Only 1500 cases were made and I am definitely going to buy myself a bottle.

The Verdejo (pronounced bear-day-ho) paired nicely with the pop in your mouth calamari, the oozing arancini (which was to die for!), and the crunchy pizzetas. To take a look at these delicious dishes,

Come Party With Me: Cinco De Mayo - Music

partysugar — Fri, 04 May 2007 06:55:31 -0700

Well I'm taking the 5:30 flight down to San Diego and I have a lot to do when I arrive. In case you haven't been following along all week, I am planning a Cinco de Mayo barbeque fundraiser for my sister Trish and her sorority, Kappa Kappa Gamma. I sent her an email attachment with the flyer I made to advertise the event on and have everything planned from the food to the drinks and the decor. However all of this virtual planning is nothing compared to what I will have to do when I land. Trish is going to pick me up and we are going directly to Costco to purchase the goods for the bbq. I have to make cupcakes, count how many Mexican blankets we have, and make sure the sodas get chilled. Heading down with a long playlist of my favorite Spanish music will definitely ease the last minute stress. To see what I'll be putting on my compilation

Definition: Empanada

partysugar — Thu, 03 May 2007 09:56:19 -0700

Empanada, pronounced m-pah-nah-dah
A small, single serving, half moon shaped pastry with savory filling (although sometimes sweet - have you tried the new Starbucks mango and pineapple one?). The filling can be seasoned many ways and can contain meat, seafood, and vegetables. Empanadas are typically in Spain and South America, especially Argentina where they are consumed in quantities similar to that of sandwiches in the United States. Empanadas range in size from the entire pies of Galicia to the ravioli sized empanaditas of Buenos Aires.

Happy Hour: Legaris Crianza Ribera Del Duero 2003

partysugar — Wed, 25 Apr 2007 13:13:13 -0700

A few weeks ago I rushed into my favorite local wine shop (I can't tell you how great it is to have a local wine shop!) and announced to the always amazing Jason, that I needed something red that would pair wonderfully with tapas. My sister was home and my dad and I were having a Spanish tapa fiesta. Jason - who is totally in the know with all things wine and good buddies with George Lucas' personal sommelier - showed me the perfect bottle. An aged red from the northwest central region of Spain, the bottle's label was surprisingly simple. When I arrived home bottle in hand, I was devastated to see my sister had stopped at Cost Plus and had picked up a bottle of Malbec for dinner. She had already poured a glass, so the Legaris Crianza went into the cellar.

Fast forward to National Grilled Cheese Day when my bff Emily was over for wine and grilled cheese. We opened the Legaris and were absolutely amazed. I loved this smooth wine with a silky texture and plum undertones. It's a very balanced red that slides down the throat and is far from over-powering with berry notes lingering on the finish. I asked Emily to pour me what I thought was my second glass and we were both shocked to see we had finished the entire bottle without even noticing! If you are looking for a radiant red to pair with a Spanish style menu, I highly suggest trying this wine - I know I'm definitely having it again!

Happy Hour: Tinto de Verano

partysugar — Tue, 06 Mar 2007 13:57:49 -0800

Today is one of those wonderful pre-spring days that make me rejoice in the fact that I am lucky enough to live in beautiful, sunny California. With the weather getting warmer and the days getting longer, I'm already craving drinks that are my summer standbys. One of my favorite cocktails, a much easier take on sangria, is a concoction they serve up in my home away from home, Andalucia (translation: Southern Spain). There you can order a tinto de verano, which literally means red wine of summer, in beach-side bars, plaza filled cafes, and hidden restaurants throughout the year, although it is most popular in summer. A refreshing mix of red wine and either limon (lemon flavored soda like fanta) or casera (seltzer water) tinto de verano is a great light substitute for coke or beer on a hot day. With its vibrant ruby color and fizzing effervesence, I prefer my tinto with limon and every sip is like a tiny trip back to Spain. Since you are mixing the wine with soda, opt for a cheaper bottle. For the recipe,

TV Dinners: Volver - Tortilla Española

partysugar — Fri, 23 Feb 2007 09:11:53 -0800

Food plays an important role in the film that got Penelope Cruz a best actress Oscar nomination, Volver. Raimunda, Cruz's character, receives food from her deceased mother and ends up running a restaurant in Madrid. The food in the movie, like that in the Spanish culture, symbolizes a sense of community, family, and tradition. Instead of hiring a restaurant or caterers to prepare the food in the film, director Pedro Almodovar recruited his two sisters to cook authentic dishes from his childhood in La Mancha. In the movie, Tortilla Española, perhaps the most common traditional dish, is paired with my personal favorite Spanish dish, Pisto Manchego (I like to eat my pisto the Andalucian way with a fried egg and French fries). For the recipes and to watch the trailer for Volver,