Seldom post any pics here so just an appetizer.
This is one of our facorites, seafood with loads of garlic, chili pepper (we used dried), parsley and gallons of olive oil (3/4 cup), salt and pepper. Roasting for 10 minutes in a heated oven. Eaten with baguette or pain rich (whatever you call the French bread) to suck up the oil.
This is one of our facorites, seafood with loads of garlic, chili pepper (we used dried), parsley and gallons of olive oil (3/4 cup), salt and pepper. Roasting for 10 minutes in a heated oven. Eaten with baguette or pain rich (whatever you call the French bread) to suck up the oil.
Cal-
The best thing about the trip is that it opened doors in my mind to food I had forgotten about.
I made an outstanding beef fricando last Sunday... and I got a ton of cod recipes in my bag (including salted cod... AKA bacalao). I plan on making bacalao tempura ( Fusion!! ) topped with a bunch of pan fried peppers (green, red, yellow) and sweet onions. A little bit of dry sherry on the pan at the end to deglaze.
We'd buy a place in an instant over there if it weren't for their taxation.... they tax you on ALL of your worldwide income if you spend more than three months in there -per year.
The best thing about the trip is that it opened doors in my mind to food I had forgotten about.
I made an outstanding beef fricando last Sunday... and I got a ton of cod recipes in my bag (including salted cod... AKA bacalao). I plan on making bacalao tempura ( Fusion!! ) topped with a bunch of pan fried peppers (green, red, yellow) and sweet onions. A little bit of dry sherry on the pan at the end to deglaze.
We'd buy a place in an instant over there if it weren't for their taxation.... they tax you on ALL of your worldwide income if you spend more than three months in there -per year.
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Looks great... just make sure that olive oil is really good!
Try adding a tablespoon of Spanish Semi Sweet Paprika and a little bit of good quality sherry vinegar... it will blow your mind.
And, slice the bread and very lightly toast it... rubbing it with fresh ripe tomatoes and you're in Heaven.
It reminds me of my Mount St. Helens Pizza.
Make a cheese sculpture of the volcano.... make sure it's 10,000 feet. This is gonna take some SERIOUS amounts of cheese... think pounds, not ounces.
Then bake it and watch the cheese pull some lahar simulations.
BTW, you don't need no pepperoni under it, you'll never find it. ;-)
I see mussels, cocktail shrimp and surimi.
Very nice presentation, Magnus.
I would be a little worried about the mussels overwhelming the other two though. If I make it, I might substitute in scallops.
Tony, this is far from a thick pizza, as I built it on a tortilla, not a bread crust. This is a dinner pizza so the meat is somewhat limited and the veggies are the main ingredients.
Substitute.... that's very puritan....
Back in the old country we would ADD the scallops. ;-)
The St Helens Pizza is best made on a very thin crust. So a tortilla would work well. The bread is just there to hold the 2 kilos of cheese...
Veggies main ingredients... well... we consider cheese a veggie. ;-)
Thanks for the tips! I had salvaged oil from some jars of cheese-filled bell-pepper and used that oil as it was pretty hot. Now I mix the dried chilli with Aleppo pepper which is milder and somewhat sweeter.
Try a good aromatic super extra virgin olive oil... Spanish, of course! You want the aroma of the oil.. fruity, slightly sweet, aromatic.
California also makes some outstanding olive oils but I doubt they get exported to the EU.
TRY this...
Good olive oil, a little bit of good sherry vinegar, semi sweet Spanish paprika. Mix it into a marinade. Take some olives, mussels (like the ones you used)... now marinade the olives and mussels, separately, overnight. Serve in little plates with crusty bread.
Salud!
California also makes some outstanding olive oils but I doubt they get exported to the EU.
TRY this...
Good olive oil, a little bit of good sherry vinegar, semi sweet Spanish paprika. Mix it into a marinade. Take some olives, mussels (like the ones you used)... now marinade the olives and mussels, separately, overnight. Serve in little plates with crusty bread.
Salud!
Easy food keeping on keeping on. Basted pork belly finished with a three berry and soy sauce almost glaze, refried purple sweet potatoes, strawberries and some blended cauliflower and coconut milk.
Light on the pork spices today, a little smoked ghost pepper, cumin, and cloves while basting a few hours. Best of all, no cooking the next meal.
Light on the pork spices today, a little smoked ghost pepper, cumin, and cloves while basting a few hours. Best of all, no cooking the next meal.
We cooked tooo
Here's a supper with a 'favada". Being short on ingredients, I used butifarra sausage, jar'd fava beens, fresh tomatoe, sweet peppers and 'cin-cin' (*).
The salad had boquerones! cheese was semi soft, bread, wine and Vichy Water ( mineral water).
The wine was also oustanding... we paid about 10 euros for that!
I know, I know, we were toughing it out.... not like the food my family kept feeding us... that was our first meal there... on Monday at 11:30AM... with wine and espressos.
You know what's really sad? When you finish the Churros con Chocolate.
( If you ever go to Barcelona, go to El Cortes Ingles at La Plaza de Catalunya... on the 9th floor cafeteria you have an incredible view of the city and the churros are awesome. Go there at 8PM in June. Then, also go to El Corte Ingles at El Portal Del Angel. On the top cafeteria they got a terrace facing North. Go there at 5PM, grab an outdoor table and order some beer -on tap.
Like Napoleon's troops, we marched on our stomachs, except that, unlike that bastard who laid waste to half the city in 1808, we paid for our food ).
(*) in this case two ounces each of Cinzano vermouth... white sweet and red sweet.
Here's a supper with a 'favada". Being short on ingredients, I used butifarra sausage, jar'd fava beens, fresh tomatoe, sweet peppers and 'cin-cin' (*).
The salad had boquerones! cheese was semi soft, bread, wine and Vichy Water ( mineral water).
The wine was also oustanding... we paid about 10 euros for that!
I know, I know, we were toughing it out.... not like the food my family kept feeding us... that was our first meal there... on Monday at 11:30AM... with wine and espressos.
You know what's really sad? When you finish the Churros con Chocolate.
( If you ever go to Barcelona, go to El Cortes Ingles at La Plaza de Catalunya... on the 9th floor cafeteria you have an incredible view of the city and the churros are awesome. Go there at 8PM in June. Then, also go to El Corte Ingles at El Portal Del Angel. On the top cafeteria they got a terrace facing North. Go there at 5PM, grab an outdoor table and order some beer -on tap.
Like Napoleon's troops, we marched on our stomachs, except that, unlike that bastard who laid waste to half the city in 1808, we paid for our food ).
(*) in this case two ounces each of Cinzano vermouth... white sweet and red sweet.
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The waiter tried to serve us Italian wine! Away you fool, bring us some Garnacha or a Tempranillo before I grab my lance and make you into mince meats!
And after the Dali Museum in Figueres... what else to do? Churros con chocolate at Las Rambles de Figeres. Yes, we ate a lot of churros con chocolate.
Fortunately for you... the pictures I took with my Canon R10 are too big to insert in here.
And after the Dali Museum in Figueres... what else to do? Churros con chocolate at Las Rambles de Figeres. Yes, we ate a lot of churros con chocolate.
Fortunately for you... the pictures I took with my Canon R10 are too big to insert in here.
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Yes dear. You must have missed the part about the mussels being a little overwhelming, hence the word substitute. (sigh)
Still, glad you have pics and movies and that family were so good to you.
Cal-
I didn't miss your comment about being overwhelming.... see... I love the taste of mussels, hence...
Yes, I'm weird. ;-)
Anyhow, I got so many pictures of food.... I just shared a very few of the highlights. It was fun. Pretty much we stuck to Catalan cuisine and it's hard to separate the food from the experience, you know that.
Good food, good people, good places and good wine. (*)
There's quite a few Chinese restaurants in central Barcelona now... but as I told my wife "I didn't come 9000 miles to eat Chinese Food, we can get that at home.. and better!"
(*) It's only a day's drive from BC to Petaluma for BA24, you know?
I didn't miss your comment about being overwhelming.... see... I love the taste of mussels, hence...
Yes, I'm weird. ;-)
Anyhow, I got so many pictures of food.... I just shared a very few of the highlights. It was fun. Pretty much we stuck to Catalan cuisine and it's hard to separate the food from the experience, you know that.
Good food, good people, good places and good wine. (*)
There's quite a few Chinese restaurants in central Barcelona now... but as I told my wife "I didn't come 9000 miles to eat Chinese Food, we can get that at home.. and better!"
(*) It's only a day's drive from BC to Petaluma for BA24, you know?
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