Spain and able
November 14, 2007
By Maggie Heyn Richardson
The Spanish smoked chorizo had jaw-jerking intensity. The grilled Portobello mushrooms' sturdy meatiness was set off by dollops of delicate tarragon aioli. Carrots with coriander and parsley were rustic and sensual. The Catalan dish of grilled bread with a side of grated tomatoes blended with olive oil and salt was so simple, yet packed with earthy zest and tang. And two different "empanadillas" (goat cheese and tuna or goat cheese and ham) each featured a backdrop of salty olives, capers and paprika. To end, we savored orange cake, a layering of sponge cake, cream cheese with sugar and orange juice and topped with shavings of orange zest and good chocolate. And we threw in rectangles of manchego with quince paste, which I think I could eat every day.
This was the stuff of Friday's tapas night for 10 at my house. With help from Gene Todaro at Elio Marcello's Wine Warehouse on Perkins at Acadian, we also sampled some great wines. We started with cava (Spanish sparkling wine), moved on to Don Fino superior sherry, (which really needed shellfish), a 2006 Burgans Albarino (peachy, dry and a great foil for the chorizo), a 2005 Riscal Tempranillo (smooth, old world, one friend described it as "bloody") and the yummy Las Rocas de San Alejandro 2005 Garnacha (inky with good structure). All were great buys at less than $15.
As for reader Jon Cogburn's questions about what tapas really is, my thought is this: In its truest form, tapas are the simple, casual goodies you're served in Spanish bars as you're sipping cocktails. In my limited experience, there was no menu -- just a tray of foods perched right on the bar, which the barkeep served along with your drink. They were often gratis -- just part of the experience. As for cookbooks, I have Joanne Weir's From Tapas to Meze, which is pretty good. Thanks for your input.
More than anything, Spanish night was a marvelous excuse to gather with friends and rise to a new culinary challenge. I highly recommend it. We've done Italy and Spain and are toying with a handful of other countries for our next gathering, including Mexico, Greece and Vietnam.
Let's hear your thoughts. Let's talk foodie gatherings.
Comments
Posted by metcamk on November 14 at 12:47 p.m.
MMMM...that sounds so good! That is such a great idea to have a tapas party! I think that is something even I can handle. Thanks Maggie
Posted by bunnywilliams on November 14 at 9:51 p.m.
Penelope Casas wrote TAPAS; The Little Dishes of Spain, which has very accurate recipes, so my Spanish friends tell me. I have a copy and would love to prepare and share a 'dish to pass'.
Bunny Williams
Posted by LenNJ on November 15 at 4:19 p.m.
I absolutely LOVE tapas - it must be my most favorite type of food. I'm fortunate to be near NYC where there are many tapas bars, my favorite has over 50 plates to choose from...but...I am contemplating a move to BR in the next 1-2 years and hear that there are no tapas restaurants in the area, is this true - will I have to open my own place? A little off topic, are there any Portuguese restaurants in the area, I don't expect there are but it doesn't hurt to ask.
I recently came across an online site where you can order spanish ingredients for home and restaurant cooking -- they have a great recipe section especially for tapas, the link is below:
http://www.tienda.com/recipes/recipes.html
Posted by spatuladiaries on November 16 at 2:01 p.m.
LenNJ:
You need to move down here speedy quick and open an Iberian eatery. MHR
Posted by sherishiqua on November 16 at 3:30 p.m.
The closest thing to portugese or spanish anything would be Norjoe's in New Orleans, and the are a specialty grocer/wholesaler, probably the best bet locally for bacallao, or white anchovies. There is Lola's in NO, but in BR nothing really ethnic, outside of vietnamese and american franchise, and a few other small things thrown in.
Posted by sherishiqua on November 17 at 2:23 p.m.
Have you eaten at the dim sum place on Airline, across from Olinde's? I've heard it is pretty good, but have not had the time to make it there myself.
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