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jerryking : spain   21

Cava: Novelty hasn’t worn at convivial Toronto midtown tapas spot - The Globe and Mail
CHRIS NUTTALL-SMITH
The Globe and Mail
Published Friday, Aug. 14, 2015

The “supergilda” pincho here is magnificent, a stacked composition of tomato-smeared toast and of olives wrapped in anchovies, with a whole fat sardine fillet that’s rich and clean and luxuriously fatty, that’s been seared to honeyed sweetness and then pickled overnight.

Cava’s famed fried eggplant, too, delivers as much of a flavour jolt as it ever has. The flesh is deep fried to crisp-sweet and oozy, set in a dish of super-tart tomatillo salsa. It arrives under shavings of dried tuna belly that dance and wave in the rising steam and taste like maritime jerky. The dish isn’t Spanish, exactly: It is also Japanese izakaya food, with assists from South America. Cava is Spanish at heart, but it has always played hard against type.

We had fried, creamy-centred artichokes one night that took me to Rome, except in Rome I didn’t eat fried artichokes anywhere near as good as this. Cava’s ceviche (hello, Peru!) is a masterwork of judgment. The balance, the seasoning, the textures are all exactly right.

And as always, there are simple pleasures to please any crowd: There’s Iberico ham at the bar, and avocado toasts with herring roe, and the signature, twice-cooked papas fritas that come in a paper cone, with a dish of properly smoky paprika aioli.

The soup special recently was a bowl of genius: It was a bisque, made from lobster and white fish, taut with sweet-acid tension and the tastes of anise and herbs and deep-sea minerality. It was French, not Spanish, but you’d be a fool to complain.
restaurants  restaurant_reviews  Chris_Nuttall-Smith  midtown  Spanish  hams  pork  jamón_ibérico  Spain  cured_and_smoked  tapas  Toronto 
august 2015 by jerryking
Gazpacho, Seville-Style, to Sip in Summer - The New York Times
JULY 28, 2015 | NYT | Julia Moskin makes gazpacho. By Jason Lee and Devon Knight on Publish Date July 28, 2015. Photo by Melina Hammer for The New York Times.
By JULIA MOSKIN
gazpacho  recipes  web_video  soups  howto  summertime  Spain 
july 2015 by jerryking
A Spanish lesson in economics - The Globe and Mail
TODD HIRSCH
Special to The Globe and Mail
Published Friday, Jun. 20 2014

The lesson here is that public infrastructure projects are necessary to promote arts and culture, but they need to be considered carefully in terms of size, scope and cost. They should be beautiful and inspiring, but they cannot become the ego-driven projects of mayors or architects. Unlike government spending on education or health, which can be scaled up, down or redesigned over time, a huge public infrastructure project has one chance to get it right.

I’m certainly no expert on the Spanish economy, and the country and its people have so many wonderful attributes that it’s impossible to not love the place. And certainly Canada has its share of service failures, publicly funded white elephants and other blunders. The point is that economics is everywhere – even when you’re at a Spanish café gulping an ice-cold Agua de Valencia (don’t ask – just go to Valencia and order one.)
circumspection  cultural_institutions  economics  infrastructure  olive_oils  publicly_funded  Spain  Todd_Hirsch  tourism  travel  Valencia  white_elephants 
june 2014 by jerryking
El Celler de Can Roca
November 2013 | RoB Magazine |

GIRONA, SPAIN
When is the last time you had Thai delivery—an hour ago? Now, when is the last time you had life-changing food? We're talking a meal that blurs all notion of time and space. sends the eyeballs back into their cavities and evokes distant reference points for greatness. like mom's apple pie. Never? It's time to book a table at El Celler de Can Roca. There. you can feast on crackling Iberian suckling pig prepared with Riesling and zingcd with orange. mango, melon. beetroot and black garlic. Or perhaps grilled king prawn paired with succulent head iuice and seaweed; and in the surrealist spirit of René Magritte. caramelized olivcs stuffed with anchovies served on the branches of a miniature olive tree. The place is owned by the dashing Roca brothers: loan is the chef. loscp the sommelier. and lordi the pétissier. A staff ot'30 in the kitchen caters to 50 patrons. But beware: The reservation list is backed up for a year. Five-course, twodesserr tasting menu starts at 140 euros. elcellerdecanroca.com
restaurants  Spain  travel  jamón_ibérico  Catalan  life-changing 
october 2013 by jerryking
Jamón It Up, Legitimately: Get Iberian Ham in the U.S. - WSJ.com
April 6, 2013 | WSJ | By KATY MCLAUGHLIN.

Now we can get Spain's most swooned-over pork stateside—and know it's the real thing
hams  pork  jamón_ibérico  Spain  cured_and_smoked  Spanish  prosciutto 
april 2013 by jerryking
A delectable cheese from Zamora - The Globe and Mail
SUE RIEDL

Special to The Globe and Mail

Published Tuesday, Jan. 22 2013
Sue_Riedl  cheese  Spain  Spanish  sheep 
january 2013 by jerryking
Argentina's Oil Grab Draws Fire - WSJ.com
April 17, 2012 | WSJ | By ILAN BRAT in Madrid and MATT MOFFETT in Buenos Aires.
Spain Threatens Measures After Buenos Aires Proposes Nationalizing Repsol Unit; Minister Scoffs at Compensation Demand
Argentina  Spain  nationalizations  YPF  Repsol 
may 2012 by jerryking
A Spanish Starbucks for Sandwiches -
August 11, 2011 | BusinessWeek | By Manuel Baigorri. The 100 Montaditos chain has huge American expansion plans
growth  sandwiches  restaurants  Spain  Spanish 
august 2011 by jerryking
Spanish Sunburn - Bloomberg
Oct 19, 2010 | Bloomberg Markets Magazine | By Ben Sills.
solar  Spain  photovoltaic 
november 2010 by jerryking
Gazpacho: Soothing Summer Treat -
Jul 27 2009 | The Atlantic | Maggie Schmitt
soups  gazpacho  recipes  Spain 
september 2010 by jerryking
sharp magazine - 48 Hrs Barcelona
2008-11-05 article in Sharp Magazine by Edward Wilkinson-Latham on spending 48 hrs in Barcelona, Spain.
travel  things_to_do  Barcelona  Spain  sightseeing 
january 2009 by jerryking

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