DOCSLIB.ORG

• Xató (Catalonian Salad with Green and Romesco) • Bacon and Date Appetizer • Stock (Fumet) Home Made

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
• Xató (Catalonian Salad with Green and Romesco) • Bacon and Date Appetizer • Stock (Fumet) Home Made Spanish Traditional Meals Paella & Tapas Barcelona • Xató (Catalonian Salad with Green and Romesco) • Bacon and Date Appetizer • Stock (Fumet) Home Made. • Paella • Tortilla Española - Spanish Potato and Onion Omelette • Crema Catalana or Catalan Cream www.espaiboisa.com Bacon and Date Appetizer Ingredients (8 ounce) package pitted dates 4 ounces almonds 1 pound sliced bacon Directions Preheat the broiler. Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together. Broil 10 minutes, or until bacon is evenly brown and crisp. www.espaiboisa.com Xató (Catalonian Salad with Green and Romesco) Xató is a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pper. Xató is often served with an endive salad prepared with anchovy, tuna and codfish. It is associated with the ceremony of tapping the wine barrels (aixetonament) – the fitting of a tap to allow the flow of wine. Ingredients: (4 people): One curled endive Black olives Arbequina Olive 300grs of desalted codfish in strips 200gr of tuna fish 8 anchovies in olive oil and some salt For the sauce: 50 grs of toasted almonds 50 grs of toasted hazelnuts the meat of 3 ñora peppers 4 garlic cloves, salt 3 tomatoes a small shot of vinegar extra virgin olive oil. Recipe: Get the tap water. Dry and place inside a bowl. Pour some extra virgin olive oil and salt and mix well. Add some olives, the cod (it’s very important that you squeeze all its water pressing with kitchen paper). Place the anchovies on top. Prepare the sauce: Peel the hazelnuts and almonds and place inside a blender add the ñoras’ meat (ñoras have to be hidrated one hour ago with warm water, then opened and taken their meat with a spoon) the peeled tomatoes, and the garlics and blend. Once you a very thick paste add the olive oil and vinegar slowly while stirring and emulsifying the sauce. When it is not a paste anymore, try it and add salt to it. Pour the sauce over the salad and serve. www.espaiboisa.com Paella Ingredients: • Green pepper, finely chopped • Red pepper, finely chopped • Onion, finely chopped • Sepia • Grated tomato • Picada: Melsa, garlic, parsley and almonds. • Bomba rice • Fumet seafood. • Mussels • Clams • Shrimps • Virgin Olive Oil • (Depend of the region and season you can add or change ingredients) Preparation: In the pan, put oil and add green pepper, red onion. Allow browning about 10 minutes. Add the cuttlefish, and let brown about 20 minutes more. Add the grated tomatoes, cook for 10 minutes. Add the “Picada” Melsa, garlic, parsley and almonds. Brown about 5 minutes. Add rice, stir and fry about 3 minutes, and pour the fish stock of seafood. Do not touch but the paella. When the rice is before "al dente" add the mussels, clams and prawns. Cook about 10 minutes more. Turn off heat, cover the pan and let stand 15-20 minutes. www.espaiboisa.com Stock (Fumet) Ingredients • 3 tablespoons olive oil • 2 bunches celery, chopped • 1 onion, finely chopped • Salt and pepper • 3 liters of water • Fish bones • Gambas Heads, and body • And if you have more seafood, better ... kind mussels, clams, crayfish etc. Preparation: In a saucepan heat the oil to, when hot sauté all the vegetables. When tender, about 10 minutes, add fish, shellfish and water to cover. Boil about 30 minutes, turn off heat and let infuse for an hour. Then all of a Chinese strain, and leave to infuse for another hour. www.espaiboisa.com Spanish Potato and Onion Omelette The Tortilla Espanola is the most commonly served Pour 1-2 Tbsp of olive oil into a small, non- dish in Spain. It is also called Tortilla de Patata. stick frying pan and heat on medium heat. (Be Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. careful not to get the pan too hot because the Because it is easy to transport, the Spanish make oil will burn - or the tortilla will!) bocadillos or sandwiches by placing a piece When hot, stir the potato onion mixture. between two pieces of a baguette. Allow the egg to cook around the edges. Then Ingredients: you can carefully lift up one side of the omelet 6-7 medium potatoes, peeled to check if the egg has slightly “browned.” 1 whole yellow onion The inside of the mixture should not be 5-6 large eggs completely cooked and the egg will still be 2-3 cups of olive oil for pan frying Salt to taste runny. When the mixture has browned on the bottom, Preparation: you are ready to turn it over to cook the other Cut the peeled potatoes in half lengthwise. side. Then, with the flat side on the cutting surface, Place a large dinner plate upside down over slice the potato in pieces approximately 1/8" the frying pan. With one hand on the frying pan handle and the other on top of the plate to thick. If you slice them a bit thick, don’t worry hold it steady, quickly turn the frying pan over – it will simply take a bit longer for them to and the omelet will “fall” onto the plate. cook. Place the frying pan. Let the pan warm for 30 Peel and chop the onion into 1/4" pieces. seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, Put potatoes and onions into a bowl and mix them together. using a spatula to catch any egg mixture that Salt the mixture. runs out. Use the spatula to shape the sides of Drop a single piece of potato into the oil to the omelet. Let the omelet cook for 3-4 ensure it is hot enough to fry. minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Carefully place the potato and onion mixture in a large, non-stick frying pan, (medium high Carefully slide the omelet onto a plate! To heat). The oil should almost cover the potatoes. serve as a main course, slice it into 6-8 pieces You may need to turn down the heat slightly, like a pie. Serve sliced French bread on the so the potatoes do not burn. side. If you are serving as an appetizer, slice a Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw baguette into pieces about ½ inch think. Cut on the inside. the tortilla into 1.5” squares and place a piece Leave in pan until the potatoes are cooked. on top of each slice of bread. Remove from the pan with a slotted spoon or spatula. Crack the eggs into a large mixing bowl and be whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon. www.espaiboisa.com Crema Catalana or Catalan Cream Crema Catalana or Catalan Cream is the Catalan name and version of the French dessert, crème brulée. In fact, many regions lay claim to the origin of the dessert. Wherever it originated, enjoy and let it dissolve in your mouth! It is a great dessert for Spring, since it is also called Crema de Sant Josep, or St. Joseph’s cream, traditionally prepared on March 19th, St. Joseph’s Day, the Spanish equivalent of Father’s Day in the USA. Ingredients: 4 Servings • 1 cup sugar • 4 egg yolks • 1 tbsp cornstarch • 1 stick cinnamon • grated rind of 1 lemon • 2 cups milk Preparation: This is a great dessert to make ahead of time, since it is very easy and requires 2-3 hours of refrigeration before serving. Make it the day before and leave it in the refrigerator until you are ready to serve. Then, heat the broiler, caramelize the sugar and serve! In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy. Add the cinnamon stick and grated lemon rind. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately. Tip: As soon as the mixture thickens and you feel resistance while stirring, remove the pot from the heat or the mixture may curdle or separate! The texture of the finished crema will be grainy instead of smooth and creamy as it should be. Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). Allow cooling, then refrigerating for at least 2-3 hours. Before serving, preheat the broiler. Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin. When broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize, turning gold and brown. This may take 10 minutes or so, depending on your broiler. Remove and serve immediately. If you'd like, you can serve the crema catalana chilled, but we think it has more flavor when served warm from the broiler. www.espaiboisa.com .
Load more

Recommended publications
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • Olive Oils from Spain Recipe Booklet
    THE CULINARY INSTITUTE OF AMERICA Olive Oils from Spain Recipe Booklet The Culinary Institute of America at Copia Napa, California TABLE OF CONTENTS APPETIZERS & SIDES ............................................................................................................................................. 1 AJO BLANCO FEATURING ARBEQUINA EXTRA-VIRGIN OLIVE OIL FROM SPAIN ................................................... 2 ESCALIVADA: ROASTED VEGETABLES WITH ARBEQUINA EXTRA-VIRGIN OLIVE OIL FROM SPAIN ...................... 3 GRILLED MEXICAN GREEN ONIONS WITH ROMESCO SAUCE FEATURING HOJIBLANCA EXTRA-VIRGIN OLIVE OIL FROM SPAIN (CALCOTADA) ............................................................................................................................... 4 ENTREES .................................................................................................................................................................... 5 BRAISED LENTILS AND DUCK A LA CATALANA FEATURING ARBEQUINA EXTRA-VIRGIN OLIVE OIL FROM SPAIN ........................................................................................................................................................................ 6 Braised Lentils ...................................................................................................................................................... 7 Berry Vinaigrette ................................................................................................................................................. 8 CHICKEN
    [Show full text]
  • Bacani, Christine Garcia, John Wayne
    SPAIN (ESPAÑA) BSHRM 3Y1-5 GROUP 2 Agustin, ronver p. Amaranto, fencee Bacani, Christine HRMPS 2 - Western Cuisine PROFESSOR: MR. EGEL VILLANUEVA GUMASING Garcia, john wayne LEARNING OUTCOME After this chapter this chapter, the student will able to: • Understand the geography of Spain, • Discuss the origin and history of Spanish Cuisine and identify the nations who contributed to the development of the cuisine, • Determine the Spanish Meal and; • Familiarize with the cuisine, the finest ingredients and sumptuous signature dishes. WHAT IS SPAIN? • Officially the Kingdom of Spain • Member of the European Union • Located in South-Western Europe • Government: Unitary Parliamentary Contitutional Monarchy • Area: 504,403 sq.kms • Population: approximately 47 million • Capital: Madrid • Language: Spanish • National Anthem: Marcha Real GOVERNMENT • Spain has a Socialist Government • Because it is a socialist government, all medical treatment is free in Spain • Most medicines are also free. Medicines that do cost money are very inexpensive • The doctors in Spain don´t make as much money as the doctors in other countries MONEY • The currency used in Spain is Euro • 1 Euro is equal to 1.3259 US$ PEOPLE • The people in Spain are referred to as Spaniards • Approximately 87.8% of the people are natives and the rest are immigrants • Part of the Spanish population is the Spanish Roma (formerly-nomadic community that holds importance in Spanish culture and folklore) • Religion: – Catholics: 76% – Other religions: 5% – Atheists: 19% • Literacy rate: 97.9% TOURISM • Spain is a popular destination for vacation • Tourism is one of the major sources of income for the people of Spain • Employs about 10% of the work force • Picturesque landscape with sandy beaches and awe inspiring urban attractions • Spain attracts about 48 million tourists every year EDUCATION • Education in Spain is free and it lasts from 6 to 16 years of age.
    [Show full text]
  • Spanish Braised Chicken with Sherry and Sa Ron (Pollo En Pepitoria)
    11/20/2016 Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria) Spanish Braised Chicken with Sherry and Saron (Pollo en Pepitoria) P U B L I S H E D S E P T E M B E R 2 0 1 5 INGREDIENTS INSTRUCTIONS SERVES 4 8 (5- to 7-ounce) bone-in Any dry sherry, such as fino or Manzanilla, will work in this dish. Serve with chicken thighs, trimmed crusty bread. Salt and pepper 1. Adjust oven rack to middle position and heat oven to 300 degrees. 1 tablespoon extra-virgin olive oil 1 onion, chopped fine 2. Pat thighs dry with paper towels and season both sides of each with 1 teaspoon salt and 1/2 teaspoon 3 garlic cloves, minced pepper. Heat oil in 12-inch skillet over high heat until 1 bay leaf just smoking. Add thighs and brown on both sides, 10 ¼ teaspoon ground to 12 minutes. Transfer thighs to large plate and pour cinnamon o all but 2 teaspoons fat from skillet. ⅔ cup dry sherry 1 cup chicken broth 3. Return skillet to medium heat, add onion and 1/4 teaspoon salt, and cook, stirring frequently, until just 1 (14.5-ounce) can whole peeled tomatoes, softened, about 3 minutes. Add 2 teaspoons garlic, bay drained and chopped leaf, and cinnamon and cook until fragrant, about 1 fine minute. Add sherry and cook, scraping up any 2 hard-cooked large eggs, browned bits, until sherry starts to thicken, about 2 peeled and yolks and minutes. Stir in broth and tomatoes and bring to whites separated simmer.
    [Show full text]
  • Prices Do Not Include Fifteen Percent Service and Nine-Point Seven Five Percent Sales Tax WEEK DAY SPECIALS* Every
    IBERIA RESTAURANT TAKE-OUT MENU Call 650-325-8981 or email [email protected] to place your order Page 1 of 4 Tue to Sat from 12:00 to 8:00 pm, Sun 4:00 pm to 8:00 pm WEEK DAY SPECIALS* *week day specials need to be ordered by the day before Every day: The Home Sweet Home Dinner, for four (or more) Iberia’s famous dates ham, chard and bean soup herb-stuffed lamb breast, white wine, herbs and olive sauce potato purée roasted Brussel sprouts with bacon leche merengada (frozen milk merengue), toasted almonds $120.00 Tuesday: Paella and Tapas dinner, for two (and the kids) cheese scones croquetas de jamon, ham croquettes (3) deviled dates (4) empanaditas, chicken turnovers (2) tortilla de patatas paella Iberia $55.00 Bottle of sangria with the purchase of Tueday’s special $19.00 Wednesday’s dinner in Catalunya, for two (plus) cheese scones canelón a la catalana, pasta tubes stuffed with chicken, veal and pork; béchamel sauce empedrat, `cobblestone` salad of tomatoes, olives, beans and salt cod pollastre amb llagosta, Catalan chicken and lobster classic; sauce of saffron, chocolate-almond picada costellas de xai amb romesco, grilled lamb chops; roasted peppers-almond sauce arros anb bolets, chanterelle mushroom rice roasted Brussels sprouts flan $98.00 prices do not include fifteen percent service and nine-point seven five percent sales tax IBERIA RESTAURANT TAKE-OUT MENU Call 650-325-8981 or email [email protected] to place your order Page 2 of 4 WEEK DAY SPECIALS* (cont.) *week day specials need to be ordered by the day before Thursday: Roast Dinner, for two (plus) cheese scones patatas bravas empanaditas, chicken turnovers deviled dates ensalada andaluza (Romaine, shrimp, mushrooms & tomatoes) roasted Brussels sprouts with bacon roast pork shoulder, Madeira-onion sauce $55.00 Saturday: Iberico and Sangria 1.5 oz.
    [Show full text]
  • Niu Kitchen X Arson
    CHARCUTERIE JOSPER - CHARBROILED FISH OF THE DAY M/P Ask our server about today’s catch COLD MEATS CHEESE CLAMS (4oz) 14 OCTOPUS LEG M/P ARRÒS CALDOS 26 PALETA IBÉRICA 5J 23 MANCHEGO 8 SCALLOPS M/P PRAWN 6 Traditional soupy seafood rice 100% acorn fed salt cured pork shoulder La Mancha. Sheep ARRÒS SEC 27 FUET 9 MAHÓN 8 Paella style rice with mushrooms, botifarra sausage & aioli Pork dried sausage Menorca. Cow Your choice of romesco, aioli, picada CHABROILED CALAMAR 20 LOMO IBÉRICO 13 PAYOYO 8 Whole squid, potato cream, picada Iberian pork cured loin Andalucia. JOSPER SKIRT STEAK 27 Goat & sheep SOMETHING ELSE Rosemary vinaigrette CHORIZO IBÉRICO 10 Iberian pork spiced chorizo COCA 19 SIDES Flat bread, escalivada, anchovies, female tuna belly, romesco CLAMS “DEME’S MOM RECIPE” 17 TO START WITH HOUSE OLIVES 6 (V) DAILY OYSTERS 4 Jamón ibérico, tomato sofrito, picada sauce, sherry vinegar By the piece. Mignonette, lemon SLICED BAKED POTATO 6 (V) CHARBROILED MUSHROOM CONFIT 17 Tomato, shallots Asparagus, poached egg, parsley, garlic, thyme (VG) CHARBROILED OYSTERS 5 By the piece. Ponzu, rice vinegar mayo CHARBROILED PIQUILLO PEPPERS 6 (V) PAN-SEARED FOIE 22 Garlic oil PA AMB TOMÀQUET 7 Honey bread, apple textures, raspberries, almond powder Toasted bread, grated tomato, garlic oil (V) CANELONS 18 CHARBROILED ASPARAGUS 7 (V) Roasted chicken cannelloni, wonton, bechamel, grated manchego Romesco sauce ANCHOVIES 16 From “Cantabrico” Sea. (Cured in salt for 3 years). EVOO & black pepper CHARBROILED DUCK 2 WAYS 25 POTATO CREAM 6 (VG) Charbroiled & smoked, apple textures, honey mustard bread COLD TOMATO SOUP 15 HOUSE SALAD 6 (V) Mustard ice cream, basil oil, croutons (VG) OUS 20 Poached eggs, truffled potato foam, jamón ibérico, black truffle OCTOPUS 18 SIDE OF BREAD 2.50 (V) Carpaccio, garbanzo bean spread, apple aioli, lemon zest *ROUND OF BEERS FOR THE KITCHEN STAFF 5* Our kitchen is open so you can see how hard our cooks work making BRANZINO TARTARE 18 your food.
    [Show full text]
  • Catalonia Is Gastronomy
    Catalonia is gastronomy Gastronomic Tourism Club Catalogue 2010 «A country’s cuisine is its landscape in a pot» Josep Pla © Agència Catalana de Turisme 2010 © Generalitat de Catalunya 2010 Catalonia is a country with traditions going back more than a thousand years, a land with its own culture and language that enjoys a mild Mediterranean climate and an unrivalled natural diversity. It is a country built on a wealth of contrasts that make the customs, traditions and people of Catalonia absolutely unique. To enter Catalan territory is to immerse oneself in an unimaginable sea of possibilities: to discover charming villages; to commune with nature; to discover the country’s architectural heritage, music and deeply rooted traditions; to do business; or, simply, to relax by the sea. The features that differentiate Catalonia, making our country stand out from the rest, are also evident in the region's culinary culture: sea and mountain; tradition and innovation; and a wealth of quality local products. On the following pages you will find information about food and drink in Catalonia as well as the Catalan Tourist Board’s Gastronomic Tourism Club. The members of this club are out- standing chefs and a network of businesses that promote Catalan cuisine in general by organising cookery classes, brunches, wine tastings, wine and food routes and a host of other activities guaranteed to both enrich your culture and stimulate all your senses. To sample Catalonia’s gastronomic delights is such an extraordinary experience that it will leave you speechless. Give it a try! Catalonia’s gastronomic culture: unique and truly different.
    [Show full text]
  • Combinacións Bread Brunch Tapas
    CHARCUTERIA & CHEESE SALADS DESSERTS 6.50 for one, 17.50 for three Jamon Serrano Chorizo Blanco 6-Month Aged Manchego Tetilla Mixta Salad 7.50 Olive Oil Cake 7.50 Dry-cured Spanish ham United States Firm, cured sheep’s milk, sharp Mild, buttery cow’s milk Olives, Onions, Tomatoes, Little Gem Lettuce Sea Salt 40.00 for whole Dry-cured pork sausage, & piquant soft & creamy smoky & garlicky Pickled Beets 7.00 Flan 6.00 Cana Cabra, Candied Walnuts Fresh Mahón Chorizo Picante Idiazabál Caña de Cabra Raw cow’s milk aged 4 Dry cured spicy pork Smoked raw sheep’s milk Murcia Chocolate Cake 7.50 + Shrimp, Chicken or Hanger Steak 8.50 months mild & nutty chorizo cheese, nutty & robust Fresh Goat’s milk cheese Crème Anglaise, Almond Crumble with a bloomy rind TAPAS COMBINACIÓNS BRUNCH Patatas Bravas 7.00 Mushrooms a la Plancha 7.00 Grilled Broccoli ni 7.50 Available Saturday & Sunday 12-3pm Salsa Brava, Garlic Aioli Salsa Verde Romesco Happy Hour Box 12.00 An assortment of Spanish apertivo Yogurt Parfait 6.50 Shishito Peppers 7.50 Pan con Tomate 4.50 Albondigas 8.50 Cranberry Granola, Hana’s Honey Lime, Sea Salt Galic, Olive Oil Spiced Meatballs in Ham-Tomato Sauce snacks to pair with your anytime drinks. Shakshuka* 7.50 French Fries 5.50 Jamón & Manchego Croquetas 5.50 Grilled Hanger Steak 11.50 Marinated Olives Za’atar, Egg Truffle Vinaigrette Garlic Aioli Truffle Vinaigrette Patatas Bravas Guindilla Peppers Chorizo Migas* 7.50 Potato Tortilla 5.00 Eggplant Caponata 4.50 Seared Duck Breast 8.50 Jamon Serrano Rustic Bread, Fried Egg, Onions & Peppers
    [Show full text]
  • TAKE-OUT MENU Call 650-325-8981 Or Email [email protected] to Order Take-Out Hours: Tue to Sat from 12:00 to 8:00 Pm, Sun 4:00 Pm to 8:00 Pm Page 1 of 5
    IBERIA RESTAURANT TAKE-OUT MENU Call 650-325-8981 or email [email protected] to order Take-Out Hours: Tue to Sat from 12:00 to 8:00 pm, Sun 4:00 pm to 8:00 pm Page 1 of 5 WEEKDAY SPECIALS* *weekday specials need to be ordered by the day before Tuesday: Paella and Tapas dinner, for two (and the kids) cheese scones croquetas de jamon, ham croquettes (3) deviled dates (4) empanaditas, chicken turnovers (2) tortilla de patatas paella Iberia $55.00 Bottle of sangria with the purchase of Tuesday’s special $19.00 Wednesday’s dinner in Catalunya, for two (plus) cheese scones canelón a la catalana, pasta tubes stuffed with chicken, veal and pork; béchamel sauce empedrat, `cobblestone` salad of tomatoes, olives, beans and salt cod pollastre amb llagosta, Catalan chicken and lobster classic; sauce of saffron, chocolate-almond picada costellas de xai amb romesco, grilled lamb chops; roasted peppers-almond sauce arros anb bolets, chanterelle mushroom rice roasted Brussels sprouts flan $98.00 Thursday: Roast Dinner, for two (plus) cheese scones patatas bravas empanaditas, chicken turnovers deviled dates ensalada andaluza (Romaine, shrimp, mushrooms & tomatoes) roasted Brussels sprouts with bacon roast pork shoulder, Madeira-onion sauce $55.00 prices do not include nineteen percent service charge and nine-point seven five percent sales tax consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-born illness IBERIA RESTAURANT TAKE-OUT MENU Call 650-325-8981 or email [email protected] to order Take-Out Hours: Tue to Sat from 12:00 to 8:00 pm, Sun 4:00 pm to 8:00 pm Page 2 of 5 WEEKDAY SPECIALS* (cont.) *weekday specials need to be ordered by the day before Saturday: Iberico and Sangria 1.5 oz.
    [Show full text]
  • Catalonia Gastronomic Experiences Index
    Catalonia Gastronomic experiences INDEX Catalonia, the destination of gastronomic tourism 5 Map of wine and food tourism 7 We are what we eat 9 What will you find in this publication? 9 Catalonia, European Region of Gastronomy 2016 11 Catalan gastronomy 12 Ten ways to experience Catalan gastronomy 14 Brief history of Catalan gastronomy 16 Product, scenery, kitchen 18 Scenery to feast on 20 Catalan products with distinction 22 A food for every moment of the year 24 Try seasonal dishes 26 The kingdoms of good food 28 The Cuina Catalana Brand 29 The galaxy of the Michelin stars 30 Going back to the essence with Slow Food 31 Gastronomy proposals 32 The markets, the cradle of gastronomy 34 Learning to cook, the other side of the apron 38 The favourite dishes of Catalonia 40 Oil tourism, three thousand years of oil 42 Fish tourism, farmers of the sea 44 Wine tourism, the secrets of wine 46 Other craft drinks 50 Hotels for licking your fingers 52 The museums, the showcase of our culture 60 Gastronomic events, fairs and festivals 64 Welcome to my farm, the origins 68 The most sustainable gastronomic tourism 70 Gastronomic routes 72 © Photographs by order of pages: ACT: 4, 8, 10, 12, 13, 14, 15, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 34, 35, 36, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 67, 68, 69, 70, 71, 72, 74, 75, 76, 77, 79, 80, 81, 82, 83, 87, 88, 89, 91, 92, 93.
    [Show full text]
  • Combinacións Bread Brunch Tapas
    CHARCUTERIA & CHEESE SALADS DESSERTS 6.50 for one, 17.50 for three Jamon Serrano Chorizo Blanco 6-Month Aged Manchego Tetilla Mixta Salad 7.50 Olive Oil Cake 7.50 Dry-cured Spanish ham United States Firm, cured sheep’s milk, sharp Mild, buttery cow’s milk Olives, Onions, Tomatoes, Little Gem Lettuce Sea Salt 40.00 for whole Dry-cured pork sausage, & piquant soft & creamy smoky & garlicky Kale Salad 6.50 Flan 6.00 Fresh Mahón Caña de Cabra Apples, Marcona Almonds Raw cow’s milk aged 4 Chorizo Picante Idiazabál Murcia Chocolate Cake 7.50 months mild & nutty Dry cured spicy pork Smoked raw sheep’s milk Fresh Goat’s milk cheese + Shrimp, Chicken or Hanger Steak 8.50 Crème Anglaise, Almond Crumble chorizo cheese, nutty & robust with a bloomy rind TAPAS COMBINACIÓNS BRUNCH Patatas Bravas 7.00 Available Saturday & Sunday 12-3pm Mushrooms a la Plancha 7.00 Grilled Broccoli ni 7.50 Salsa Brava, Garlic Aioli Salsa Verde Romesco Happy Hour Box 12.00 An assortment of Spanish apertivo Yogurt Parfait 6.50 Shishito Peppers 7.50 Roasted Carrots 6.50 Albondigas 8.50 Cranberry Granola, Hana’s Honey Lime, Sea Salt Harrissa Spiced Meatballs in Ham-Tomato Sauce snacks to pair with your anytime drinks. Shakshuka* 7.50 French Fries 5.50 Jamón & Manchego Croquetas 5.50 Grilled Hanger Steak 11.50 Marinated Olives Za’atar, Egg Truffle Vinaigrette Garlic Aioli Truffle Vinaigrette Patatas Bravas Guindilla Peppers Chorizo Migas* 7.50 Potato Tortilla 5.00 Eggplant Caponata 4.50 Seared Pulpo 11.00 Jamon Serrano Rustic Bread, Fried Egg, Onions & Peppers Chive Sour Cream
    [Show full text]
  • Consuming the Nation: Food and National Identity in Catalonia
    Johannes, Consuming the nation CONSUMING THE NATION FOOD AND NATIONAL IDENTITY IN CATALONIA VENETIA JOHANNES1 Abstract. In this article, I give an ethnographic account of the lived realities of everyday nationalism by presenting some of the ways in which Catalans in northeast Spain use food to express their national identity. Due to its quotidian, essential nature, food is an ideal tool for studying the experience of nationalism in everyday life. Catalonia, in northeast Spain, provides a useful context in which to study a contemporary nationalist movement, as the recent 2017 political crisis and the independence movement that has burgeoned since 2010 have made questions of national identity a highly relevant topic of everyday discussion in the region. I will first introduce the growing literature on nationalism and food, or ‘gastronationalism’, which is the basis of my research. I also briefly discuss my methodological approach as an ethnographer. Next, I provide a brief introduction to some of the essential sauces and dishes of Catalan cuisine and the national sentiments that these foods represent. Following on from this, I discuss the gastronomic calendar, that is, the practice of associating particular foods with certain days or seasons, a notion that is shared across Catalonia and that creates recognized culinary unity. Finally, I discuss how food has been linked to the current independence movement in the region. Keywords: gastronationalism, Catalonia, Catalan nationalism, Spain, national identity. 1 Dr. Venetia Johannes, Research Affiliate, School of Anthropology and Museum Ethnography (SAME), University of Oxford. Email: [email protected] 1 Johannes, Consuming the nation Introduction: why use food to study nationalism? In this article, I present some of my findings on how Catalans express their national identity through food against a backdrop of increased support for nationalist politics (Mazower 2016; The Economist 2017).
    [Show full text]