Rita Hayworth was the sex symbol of her day and many a day after that. To be precise: Rita Hayworth as Gilda. She famously lamented “Men go to bed with Gilda and wake up with me”. There was censorship in Spain after the Civil War. The movie Gilda made it through and to this day Rita Hayworth is an icon here.

What does that have to do with food? The most emblematic pintxo in San Sebastian is named after her. Or rather, after Gilda. (Pronounced “Hilda” for reasons we are not even going to begin to go into – go study Spanish!) It is a simple combination of pickled peppers, salt-cured anchovies, and an olive on a toothpick.

photo credit: Alexa Clark

The Basque Country is a matriarchal society. The man’s role was to be breadwinner and promptly hand over his paycheck to his wife, who administered the household economy. But there was none of the division of household chores that we have now. Women ruled the roost and men didn’t have much of a place in it. To keep them out from underfoot the wives would give them a small allowance and send them out for a couple of wines with their friends before lunch. Kind of like sending a kid to the candy store.

So the men in their little groups would amble from bar to bar. One was in charge of the communal kitty and placed the order. “Six reds and two rosés”. The order was the same in every bar. Every day. There were no pintxos on the bars back then. Each bar might set out a few tins of olives, some tuna, anchovies, cheese, maybe have a chorizo hanging on the wall from a peg. The food available during the week was simple: pickled, cured or packed in oil so that it wouldn’t go bad without refrigeration.

The allowance was well studied to allow for a few wines and then it was home for lunch with the family. The men knew it and so did the barkeeps. With the exception of a plate of olives offered to regulars, relatively little food was consumed in bars during the week.

Creative types would pierce various products with a toothpick from those displayed on the bar to make their own simple pinchos. Wondering where the term pincho came from? Pierce = pinchar. Hence pincho, or using the Basque spelling, pintxo.

photo credit: LexnGer

One resourceful fellow came up with the winning combination: an olive, 3-4 guindilla peppers and an anchovy. It’s a little bit green, a little bit picante and a little bit salty. Verde, Picante and Salado also have slightly sexual connotations. Who was the sexiest woman around in the straight-laced, heavily censored post-war years? That’s right: Gilda. Google her if you don’t remember, or better yet watch this clip and you’ll get it.

Gilda singing Put the Blame on Mame:

Gabriella Ranelli is an American ex-pat living in San Sebastian.  We connected with her via twitter as we were heading to San Sebastian and it was a real treat to experience a bit of Basque Culture and traditions with her.  We’re delighted she agreed to share this history of Gilda and gildas, which she told us over gildas at A Fuego Negro

Gabriella Ranelli is the founder of Tenedor Tours a Food and Wine Travel focused on Northern Spain. She was named one of the top 10 food guides in the world by the Wall Street Journal and is considered the leading foreign observer of the Basque Culinary scene nationally and internationally.  Gabriella appears frequently in the media and has filmed food and travel programs for BBC, PBS and Aljezeera as well as Spanish and Basque television. She holds a Masters degree in Viticulture and Oenology and  has spent the last 15 years working closely with chefs to convey the wonders of Spanish foods and wines to the English speaking world. Gabriella also runs Gabriella’s Kitchen, a cooking school and wine tasting center in San Sebastian.

Since it’s not possible to get those tonics in Canada, turns out Schweppes in Spain is a different company than Schweppes Canada, we decided to make our own cocktail syrups inspired by this new line of tonics.

photo credit: Alexa Clark

Rather than making a cardamom and ginger, I tried one with orange peel.  I also added a smoked paprika syrup because I couldn’t get the idea of a smoked paprika gin tonic out of my head after misreading the pimienta as pimentón the first time I saw the tonics.  While it sounds unusual and is a much more intense colour than the other syrups, it was a big hit with our guests and made for a very attractive cocktail.

photo credit: Brilynn Ferguson

Azahar y Lavanda Syrup (orange blossom and lavender)
1.5c sugar
1.5c water
1T dried lavender blossoms
1T orange flower water

Pimienta Rosa Syrup  (pink peppercorn)
1c sugar
1c water
4T pink peppercorns – cracked would be best

Cardamoma y Naranja Syrup (cardamom and orange)
1c sugar
1c water
4T green cardamom pods
1 orange in strips – peeled with a vegetable peeler into strips with no pith

Pimentón Ahumado Syrup (smoked paprika)
1c sugar
1c water
4T smoked paprika

The method is the same for all the syrups:

• put all the ingredients into a pot,
• bring to a boil until the sugar is dissolved.
• Remove.
• Leave the syrup out to infuse until it has cooled completely
• Refrigerate for 24 hours.
• Strain and serve.

The syrups will stay good in the refrigerator for up to 1 month.

photo credit: Alexa Clark

The new Botanical Tonic flavours are: pimienta rosa (pink peppercorn), azahar y lavanda (orange blossom & lavender), ginger  y cardamomo (ginger & cardamom).  They are designed to add complexity and interest to a Gin Tonic, but also as great mixes for other drinks like rum, vodka and whiskey.

Unfortunately Schweppes hasn’t made these tonics available widely.  In fact, you only try them in a few bars, restaurants and nightclubs, by ordering a tasting pack online (which seems to only ship within Spain) and of course at tasting events like Forum Santiago.

photo credit: LexnGer

Of course this also means they aren’t available in North America, even as a special import… I tried. So for a recent Secret Pickle Supper Club dinner, we designed cocktail syrups inspired by the botanical tonics which we served with our Gin Tonics. (Recipes available soon).

They’d been drinking wine all day, and what they wanted to close out their night was a refreshing G&T. And they weren’t alone. People were drinking gin & tonics everywhere we went.

Spain has elevated the Gin and Tonic to a work of art, starting with the order of ingredients: ice, garnish, and gin. Followed by a careful pour using a bar spoon with a long twisted handle to maintain the tonic’s carbonation.

Garnishes range from grapefruit slices to rosemary, liquorice root to cucumber, all echoing or teasing out the flavours used in the gin being poured.

Most bars we visited had at least 5 types of gin, and many we visited had 10-20.  A sight unseen in North America and as a gin drinker a pure delight.

photo credit: Alexa Clark

Many recipes (not the one below) add a egg yolk to help emulsification, but it’s not necessary since garlic is an emulsifier itself. In these proportions it’s mainly just patience you need to get the alioli to come together in a thick, rich, flavourful sauce.

photo credit: Alexa Clark

Region: Catalonia

Makes 1/2-1 cup of alioli
Ingredients

• 3 or 4 cloves of garlic
• 1/2-1 cup extra virgin olive oil
• sea salt

Method

1. peel, crush and coarsely chop the garlic cloves
2. chop or pound with the salt to make a paste
3. add the oil drop by drop to start, incorporating fully. Then in a thin stream stirring constantly until a thick paste is formed.
4. optionally you can add lemon juice to taste.

photo credit: Alexa Clark

Serve as a sauce for patatas alioli, with broiled or grilled fish, grilled lamb, grilled vegetables, or on arroz negro. Switch things up a bit by adding some chopped capers, chopped anchovies, olives, pear or quince.  Adding pinch of saffron threads left to soak for a minute or two in lemon juice will make a saffron alioli, or for paprika alioli 2 tsp smoked paprika to garlic and salt before pounding.

photo credit: LexnGer

If it breaks, you can just call it alioli negado and serve with a smile.

photo credit: Alexa Clark

Identifying the best quality jamón starts with the following 4 criteria:

• the type of pig
• what the pig has been fed
• what cut of meat is used
• how the ham is cured.

There are 3 main types of Jamón available: Jamón York, Jamón Serrano, and Jamón Iberico.

photo credit: Alexa Clark

Jamón York – also known as jamón cocido or jamón dulce, is similar to the pink stuff you get sliced in North America, though generally much less processed, made from better quality meat and has a more intense, rich flavour. You’ll often find this used in croquetas de jamón in lieu of the higher grade jamón.

Jamón Serrano – also known as also known as jamón reserva or jamón curado, it is a dry-cured ham made from what is referred to as a “white pig”. Jamón Serrano literally translates to “mountain ham” and is called that because of the drying sheds used to hang and cure the meat which are built at high elevations to aid take advantage of the cool, dry mountain air in the curing process. [More to come on Jamón Serrano]

photo credit: Alexa Clark

Jamón Ibérico - also known as pata negra or jamón jabugo, this is the highest quality, most regulated jamón available.  It is a dry-cured ham made from Ibérico pigs commonly refered to as “black pig”. Jamón Ibérico is the most expensive type of jamón and within that there are 4 separate grades of Jamón Ibérico based on what the pig has been fed. The most prized is made from Ibérico pigs finished free-range on acorns.   [More on Jamón Ibérico to come]

photo credit: Alexa Clark

But one thing that differentiates Olive Oil from wine is that is does NOT get better with age.

photo credit: Alexa Clark

Olive oil is best when fresh.  The sooner you can use it the better and our desire to store and save the best oils for special occasions and special meals can be mean we are losing the best flavour, aroma and experience.

When speaking to producers they talk about how quickly they extract the oil after the olives are harvested to preserve the best flavour and how careful they are to bottle it up tight in dark bottles.  When we talked to importers they talk about carrying small quantities so that they can always give their buyers the freshest newest batches. When we talk to tasters they always share tips on keeping your olive oil in cool, dark places, well sealed, and making sure you check the pressing date on the bottles or tins.  (in the case below they’ve listed best before date as 1 year from pressing date)

photo credit: Alexa Clark

The 4 killers of any oil are light, heat, air and time, and olive oil is no exception.

Turns out that well before you can taste rancidity the olive oil is breaking down and losing it’s “healthful properties” which include vitamin E, chlorophyll and beta-carotene.  Journal of Food Science (March 2009), notes that olive oil sitting on your shelf for over 6 months may lose up to 40% of its healthy, antioxidant benefits.

So if you have a nice bottle of olive oil, use it!

photo credit: Alexa Clark

First up:  500ml of estate-bottled Dauro Extra Virgin Olive Oil from Bodegas Roda

photo credit: Alexa Clark

This is a beautiful olive oil with an intensity and sophistication of flavour that you won’t have encountered in olive oils off most North American grocery shelves. Dauro is made from a blend of 3 olives varietals: Arbequina, Hojiblanca and Koroneiki all grown in Spain. Compared to many other premium olive oils in Spain it is considered delicate. Dauro has a rich mouth-feel with notes of leafy greens, bergamot, green tomato, and almond, finishing cleanly with a little pepper.

To win a 500ml bottle of Dauro tell us how you use olive oil most in the comments below.

photo credit: Alexa Clark

Contest Details:

• Leave a comment telling us how you use olive oil on the original post in FarFromOrdinary.ca  (hints in case you really need them)
• Include a link to a relevant photo and you’ll get a second entry into the contest.
• You can get a third entry if you tell us one of the olive varietals use to make Dauro.
• Contest closes 5pm EST Wednesday March 14th.
• The winner will be selected by random draw and contacted in the comments on FarFromOrdinary.ca and via email.
• Prize delivery will be arranged with the winner.

Yes, it’s that’s simple!

photo credit: Alexa Clark

Here’s a bit more information on Dauro Olive Oil provided by Dolores.

Dauro – Used 7 times at the Nobel Prize Award Banquet since 2001 by Bodegas Roda

Dauro’s modern “vineyard-type” estate orchard is located in North-eastern Spain in the province of Girona, close to the Pyrenees and the Mediterranean Sea.  This area is affected by northern winds that generate beneficial air circulation.  In addition, environmentally-friendly Integrated Crop Production techniques are used focused on techniques such as attracting beneficial insects via flower ground covers, including high biotechnology such as the introduction of a natural bacterium in the orchard to create disease in targeted pests.  Olives are crushed within two hours of harvest in an estate mill especially designed for the extraction of the oil.

Flavour and food pairings:   Delicate Intensity.  Described as velvety and ‘a salad in a mouthful’ by Canadian tasters, it offers extremely balanced notes of garden produce, citrus, green artichokes, and almond notes with a lingering, fresh/clean finish, punctuated with delicate pepper.  Fantastic for softening strong flavours such as blue and goat cheeses in dishes, pairing with tropical and red fruits in dishes, and desserts such as ice cream (sprinkled with sea salt after the Dauro is drizzled) or intense chocolate-based desserts.

Dauro’s Health and Environmental Protection

Dauro Orchard location and Production

Dauro Estate Awards Fact Sheet

Unfortunately I had been disappointed by the orange juice I had tried up until this point. I found it very sweet and at one hotel almost tang-like.  But I ordered it because I was feeling a cold coming on and I thought the vitamin C would be a good thing. Boy was it!

Juicy pulp, perfectly sweet and gently tart. There was no need to add any of the sugar packet provided with the juice. I finished it like it was nectar of the gods.  And can you honestly say a good fresh squeezed orange juice isn’t?

photo credit: Alexa Clark

They all speak Castillano and many of them speak Euskera. They mainly enjoy coffee, Sidre and local foods.

photo credit: Alexa Clark

photo credits: Alexa Clark

photo credit: Alexa Clark

Cirsion is a powerful, deep and silky wine, with rich notes of dark red berries, cherry and chocolate. Made from 100% Tempranillo grapes hand selected for this wine and then aged in new French Oak, this wine is truly splendid.

photo credit: Alexa Clark

Based on information from their Canadian wine agents we’ve been told Cirsion is available in Canada in Alberta and Quebec.

In Alberta you can order Cirsion from the wine agents: the Wine Cellar

In Quebec you can find Cirsion 2009 for $274 at:

• SAQ Signature, 677 rue Ste-Catherine ouest, Montreal, Tel:  514 282 9445 and
• SAQ Signature, 2828 boul. Laurier, Quebec City, Tel:  418 692 1182

We had this at El Aparcamiento in Valdes, just on the side of the A8. This under-spoken place was so good, we argued over what the best dish was. The natilla, the roasted lamb, the Fabada Asturiana or the Pulpo. But ultimately the Pulpo claimed the throne.

Note: Pulpo a la Gallega is also known as: polbo á feira, pulpo gallega, and pulpo á galega

photo credit: Alexa Clark
It’s hard to believe that this is right downtown in a bustling city like San Sebastian, but it is.

I sat down right on the spot and let the cool breeze off the salt water blow over me as I listened to the waves and watched the Donostiarras walk their dogs and walk the beach. A few even went swimming. It was just what I needed.
photo credit: Alexa Clark

We tried 3 wines – a Ribera, a Tempranillo and a Rioja and while we both have different preferences with these grapes, this time there was no question that the Tempranillo was the one.

photo credit: LexnGer

It was Ercavio 2009 from Bodegas Ercavio – Más Que Vinos

>photo credit: Alexa Clark

We had a great meal sampling almost everything on their interesting and compact menu, include the tapa designed specifically for Forum Santiago/Forum Ciudad.

photo credit: Alexa Clark

Everything we had was very good and the dishes were smart and innovative. But the best thing was the most simple -  tixola de berberechos o limón- cockles with lemon.

photo credit: Alexa Clark

It was simple, flavourful and perfectly prepared a wonderful homage to market-fresh galician seafood purchased at the market around the corner.

photo credit: Alexa Clark

We closed the place and had a fantastic conversation with one of the owners.

photo credit: Alexa Clark

photo credit: Alexa Clark

What made it different was a combination of good quality pork used, the balance of fat and meat and an incredible smoke.   They smoke over oak and it’s fantastic!

I stood smelling it for a good minute before I took a bite. And I wasn’t alone.

It is darker and more crumbly than most chorizo we’ve been having, but that actually made it better.  You could taste the seperate chunks of chorizo and savour the smokiness from the oak. Wonderful.   We bought a couple of packages to snack on over the next week and they were a bargain at about under 1€ per chorizo.

photo credit: Alexa Clark

Carajillo to the rescue!

A carajillo is a coffee with a hit of cognac.  Or it could have a hit of rum, orujo, or really any liquor (or so said the bartender who mixed me this one).  Some people insist it be layered, have a strip of lemon peel, whip cream or precisely 5 coffee beans.  I like mine plain – a cafe solo with a shot of cognac.

Where the word carajillo comes from is still under debate.  Some say from Spanish soldier’s occupying Cuba needing a hit of courage or coraje. Others stick with the soldiers, but say it originated in Bacelona with workers in a hurry ordering it “que ara guillo”.  And still others suggest it comes from an adapation of the fairly vulgar swear word “cajalo” though I’m not sure if it was used as in “… I really need a coffee with a kick” or “…. that coffee had a lot of booze in it”

Where ever the name came from, it is the inspiration for Spanish Coffees in the English speaking world!  And for that, and the carajillo when I really needed it, I say “Thank you!”

photo credit: Alexa Clark

The one that really stood out today was the gin and tonic made with Platú gin.

photo credit: Alexa Clark

I found out that the gin, while called a ¨London Dry Gin¨, has been tweaked for local tastes primarily by dropping the alcohol from 40% to 35%.  It made for a smooth and refreshing cocktail, especially when mixed with Fevertree tonic, fresh orange peel and a little bit of cinnamon stick.

photo credit: Alexa Clark

After a long day it really hit the spot!

photo credit: Alexa Clark

After wandering our way up some pretty narrow, dark and empty stairways and back streets, we found ourself at La Patatuca. It seemed a little grungy from the outside but it was crazy busy with people spilling out the doorway.

We elbowed our way in, ordered our wine and a plateful of what was essentially fried potatoes tossed in mayo was plunked down in front of us with barely a second glance.  They weren’t artfully plated,  it wasn’t that kind of place, and unfortunately, this may be the only dish on the trip we didn’t get a photo of.  Ya, we didn’t expect it to be good either.

In general, we were being served patatas bravas which is a simple dish: deep-fried potatoes chunks with bravas sauce. Depending on the region that can be a slightly spicy tomato-vinegar sauce; or olive oil, vinegar, chili and paprika sauce. Both are generally served with alioli (or mayo) on the side, drizzled artfully over the top or sometimes just mixed into the sauce. 

However at La Patatuca the patatas were served simply with a rich, garlicky alioli: patatas alioli.

They were fantastic!  So fantastic we’re still craving them!

photo credit: Alexa Clark

photo credit: Alexa Clark

photo credit: Alexa Clark

You aren’t supposed to pay attention to colour when tasting olive oil, but how can you not love that rich emerald colour?

photo credit: Alexa Clark

This oil is as intensely flavoured as it is beautiful! I tasted Fuenroble for the first time one morning before I was really awake. I sniffed it and then took a big sip of it and it blew my palate away. This is not a subtle oil and you don’t need very much to identify the has strong vegetal, bitter and spicy notes. But it also an interesting sweetness and it’s uncommon to find both in olive oil.  Once I was a little more prepared and tried it again, a smaller sip this time and I feel in love.  I found myself drizzling it on things just to see what new characteristics I’d find in the oil and the food.

Even in Spain it is considered unusual for it’s range of flavours. It has been branded as “green gold” and that it “has a strong personality, great complexity and great nobility.”   Fuenroble has won a number of awards including being one of the seven olive oils selected as the Jaén Seleccion 2012.

photo credit: Alexa Clark

It has rapidly become a favourite specialty oil and I find myself using it to bring out flavours and nuances in a range of dishes from alioli to paella.  And of course on bread.

It was up these narrow little streets between beautiful stone buildings hundreds of years old that I took this.  I love how the streets look during the day, but at night they are magic.

photo credit: Alexa Clark

photo credit: Alexa Clark

This was my first time seeing an orange tree and oranges in trees! Like any food it’s fascinating to see where it comes from and how it grows.  And the orange trees are also beautiful.

Definitely the best view of the day.

photo credit: Alexa Clark

Every day we had a bowl on the table with a selection of varietals, each wonderful.
photo credit: LexnGer

It was a treat to see what would be in the bowl each day.

photo credit: Alexa Clark

The performance space was downstairs from a bar in a tunnel shaped space with a bar at one end and a stage at the other.

photo credit: Alexa Clark

I keep calling the space the “Flamenco Cave” before realizing that was the whole point, it’s a “typical gypsy cave” or tablao.

While I have heard a lot of flamenco and seen some live, this was the first time I’d seen it performed like this in Spain.  It was a private performance for an international crowd of guests. After the drinks were flowing and the food had been served, 4 performers mounted the stage.

photo credit: Alexa Clark

The 3 pictured above and an older woman dressed in a blouse, jean skirt and bar apron (who insisted she not be photographed). Once the music started rolling, the she danced a bit, and then went back upstairs to tend bar.

It had a strong down-home kitchen party vibe, albiet with a strong Spanish accent. The performers were having fun and so I had fun watching them. Flamenco is folk music and for me a big part of folk is embracing performances for what they are.

Things got a more lively after another couple of tunes. Two more guys joined in on stage to join in the singing (cante), rhythmic hand clapping (palmas) and food stomping, and shouting encouragement (jaléo).  It was a fun experience.

photo credit: Alexa Clark

Orujo is the Spanish brandy made from what’s left after pressing grapes to make wine. While it is traditionally from the Northwest of Spain – Galicia (where it’s also known as augardente and caña), Asturias (oruxu),  and Castilla Y Leon – it is available everywhere.

It’s transparent, strong and occasionally infused with with lemon, honey, “de Hierbas” or other flavourings if it’s home-made. I think the version we had might have been de hierbas but we couldn’t figure out what that meant it was infused with. We couldn’t quite get the translation working and the Orujo didn’t help!

photo credit: LexnGer

The truffle was actually a partridge pate formed into a roughly truffle-shape then given a hardened exterior by putting in liquid nitrogen.  For the black truffle look and essence, he sprayed the pate lump (and it was a lump) with truffle oil

photo credit: Alexa Clark

and then rolled in dust made from the trompettede la mort mushroom which finished the effect and gave the patridge pate a convincing appearance of a large black truffle.

Very playful, but also very very tasty!

This year the oils recieving this prestigious award are:

• Fuenroble
• La Quinta Esencia
• Melgarejo Gourmet
• Nobleza del Sur Centernarium Premium
• Oro Bailén Reserva Familiar
• Oro de Canava
• Tuccioliva Gran Seleccion  (this one is imported into Canada by  Dolores Smith, the third Canadian delegate at the Olive Oil Conference with us) 

With honourable mention going to:

• Castillo de Canena
• Reserva Familiar Arbequina
• Cortijo de la Torre Premium
• Padilla Oliva Bio

photo credit: Alexa Clark

The sip was Melgarejo Gourmet, considered one of the seven top olive oils in Jaen Selección for 2012.

You might think that drinking olive oil straight out of a glass is not pleasant, and you would be right in many cases. But this is completely different, and unveils new aspects of the essential oil. Aromas of fresh cut grass and bananas infuse the nose. As it coats the mouth, it brings with it further flavours of apple and a mild aftertaste of black pepper. This picual oil is harvested a little early, which might account for a lower acidity that one might expect. But it doesn’t take away from what is clearly a brilliant product.

You can find out more about Melgarejo here.

photo credit: LexnGer

photo credit: Alexa Clark

One minute I’m writing a few notes, the next the bus driver was leaning on his horn, hard! I looked up and there were giant rough rocks rising up and over me, looming from behind the window. On the other side mountains dropped to nothing. In front of us, a line of transport trucks winding their way down the road cut out of the side of the mountain. I know as I`m writing this the words sound cliche but that is exactly what it was. But not cut as if a sharp knife cut through a chocolate cake, more like a dull blade attempting to break off chunks from a piece of yellow rock sugar. But huge.
photo credit: Alexa Clark

Everyone on the bus was glued to the windows watching, excited, nervous and snapping photos left and right. But we were moving fast. The size of the rocks and mountains, intensity of the view and adrenile levels on the bus together were spectacular. This was the BEST view of our day.

photo credit: Alexa Clark

This is one of the simplest and most delicious tapas I’ve ever tasted. It’s best in the summer when the tomatoes are super ripe.   Pan con tomate is also known as Pan tomate  and in Catalan Pa amb tomàquet.

Makes 10 tapas
Ingredients

• 1 half-size country baguette, sliced into 10 slices
• 1 clove garlic
• 4 large red tomatoes, cut in half
• 1/4 cup extra virgin olive oil
• sea salt

Method

1. Toast the bread lightly.
2. rub the bread with the clove of garlic and discard.
3. Rub the tomato over the bread, squeezing it slightly to get the juice and some pulp on the bread
4. drizzle the top with the olive oil and season with a pinch of salt.

photo credit: ElsHostaletsdePierola

If you want to make it year-round, get good canned tomatoes and use the juice from the can, or run the entire contents of the can through a food processor to roughly chop them, and spread a little of that on the bread.

“Una mas, por favor” resulted in another beer with another different tapa slide down beside it.

When the Lomo arrived, we were floored – so simple and yet so amazing. A slice of pork loin sauteed in olive oil with garlic, parsley and salt. This was so good a second order was put in immediately.

photo credit: Alexa Clark

The best sip I had yesterday was a Cafe Con Leche from what is essentially a Spanish truck stop – CDT.  Just the right temperature – hot but not scalding. Just the right proportions of milk to coffee. Just the right strength of coffee to carry off the mix. What a great find.
photo credit: LexnGer

Ingredients
4 oz jamón serrano, diced fine (end pieces are good here)
1 cup milk
1 clove garlic, whole
1 bay leaf
3 Tbsp butter
5 Tbsp flour
1 pinch nutmeg
1 clove
salt, as needed

1 cup flour
2 eggs, beaten
2 cups bread crumbs

2 qts canola or pure olive oil
salt, as needed

Method

Bring the milk, garlic bay leaf to a boil. Remover from the heat, add the clove and steep for 30 minutes. In a saute pan, melt the butter. Whisk in the flour and cook for a minute, constantly stirring – you should not get any color on this. Gradually whisk in the milk. Cook and stir until thick. Season with salt and nutmeg. Stir in the jamon and let cool.

Set up three bowls, one with flour, one with eggs, and one with breadcrumbs. Shape the bechamel into small balls about the size of a golf ball. Roll them in flour, shake off the excess and then put them in the egg mixture. toss it around to until the ball is completely covered in egg. Finally, remove the ball from the egg and place it in the bread crumb mixture. Place in the refrigerator or freezer immediately. Repeat until all the croqueta mixture is gone.

In a large pot, heat the oil to 350 degrees fahrenheit. Us a large pot so that the oil fills it half way. Place a few of the croquetas in the pot and continue to fry until they are golden brown. Remove from the oil using a strainer or slotted spoon carefully and place on paper towels. season with a little salt, let cool for a minute and enjoy!

photo credit: LexnGer

photo credit: LexnGer

photo credit: LexnGer

photo credit: Alexa Clark

The jamon was hand-cut from the jamon hanging on a rope from the ceiling.  The cuts were long and graceful, and the meat came on a platter laid out with small crackers, sliced to the perfect thickness to get both the texture of the meat grain and the intense flavour of rich, salty jamon.

photo credit: Alexa Clark

But it was not cheap, a full plate waas 20.50 Euros.  This is why when we ordered it we were asked if we wanted a half (medio) or full portion.  We threw our budget out and got a whole portion and were very glad we did.

photo credit: Alexa Clark

photo credit: juanmapop

“Tinto de verano”, which translates literally to “red wine of summer”, is a red wine spritzer made with 1 part red wine and 1 part citrus soda.  Often slices of citrus will be added as a garnish or even added to a jug of tinto de verano making it even more similar to sangria and sometimes it’s served with a splash of rum, much like sangria often has a little brandy added for an extra kick.

photo credit: Ametxa

Sangria is more likely to be prepared at home and rarely ordered in a bar.  It’s considered more of a tourist drink, since bars can charge more for it since it’s more complex to prepare. Where as tinto de verano is simple and quick to prepare, so it’s available at summer fairs and festivals all over Spain, and it can even be purchased ready-made in bottles in the supermarket.

photo credit: Arkangel

photo credit: Renee Suen

“Tapas” comes from the verb Tapar which translates literally as “to cover” or  “to hide or conceal”, and/or the noun “Tapa” which is “lid”.

photo credit: Fenicia – Marketing Gourmet

There are a number schools of thought on the origins. First that glasses of sherry were covered with a piece of bread or local ham to keep the fruit flies away from the sweet sherry. Another is that providing a strongly flavoured snack would help cover or conceal the quality of the quality of the wine being poured. The tradition took off for much the same reason North America bars serve nuts, for the customers  it’s a tasty addition to a drink and for the bar salty and savoury snacks encourage customers to drink more.

photo credit: Renee Suen

Tapas are both hot and cold, and range from a small bite or two, to a small appetizer designed for sharing. There are a wide range of tapas reflecting the wide range of cuisines in Spain.  Typical tapas menus will include: tortilla (omelette), patatas bravas (fried potatoes with a spicy tomato sauce), banderillas (a skewer of pickled items, also sometimes called a pintxos de encurtidos), pimientos de padron (fried peppers), gambas al ajillo (shrimp or prawns in garlic), jamón serrano (the dried & cured Spanish ham you see hanging from tavern ceilings) or if you are lucky jamón iberico (ham from free-range, acorn-fed Iberian pigs).

photo credit: Alexa Clark

Less common tapas include: (pig’s ear), anguilas (baby eels), busano (steamed giant snails) and the amusingly named duelos y quebrantos (“duels and losses” or “pain and destruction” – which used to be eggs and lamb brains but is more commonly eggs and bacon).

photo credit: davidamargor

There is no doubt though that tapas has taken off with tapas bars all around the world.  In Spain, the bars often specialize in a couple of dishes. You might drop by for a drink and a couple of tapas standing at the bar with friends before going to dinner or make a bit of an evening of it by travelling from one tapas bar to another sampling the specialties of the house. 
photo credit: Renee Suen

In North America going for tapas has evolved from bar snacking to sophisticated dining. Generally guests are seated and order a selection of Tapas, rather than a standard appetizer-entree meal,  and graze the evening away.

photo credit: Alexa Clark

Either way a glass of sherry, cider, txakoli or wine will only serve to make your experience that much more authentic and enjoyable.

Fabada Asturiana, a hearty stew from the northwest of Spain is a perfect meal for the chilly nights of winter and springtime. It’s a very classic and simple dish based on the main ingredient – the Faba Asturiana, a large flat white bean. Pork is usually served as the meat component, and who am I to argue with that. Cassoulet is the Gascogne version of this dish, so for those of you who are familiar with that, try Fabada – this original Spanish dish is incredible.

Serves 4

Ingredients

• 32 oz Faba Asturiana, great northern beans or small white beans.
• 1 gallon of water, unsalted*
• 1 lb cured pork belly, cut into 1″ cubes (or slab bacon)
• 2 links blood sausage
• 3 cured chorizo links, cut into 1/2″ lengths
• 1 white or spanish onion, medium dice
• 3 cloves of garlic, chopped
• 1/2 cup olive oil
• 1 bay leaf
• 20 saffron threads
• 1 gallon of water or light chicken stock, unsalted*
• 1 TBSP spoon Sweet Smoked Paprika
• Salt**

Method:

1. The day before you want to have your dish prepared, place the white beans in one gallon of water. Let them soak overnight. Make sure your container has enough room for twice the amount of beans that you have.
2. The next day, drain the beans and discard whatever water is left.
3. bring a pot to medium heat. Add olive oil, and after a minute add the onions. Cook for 5 minutes, then add the garlic and cook for one more minute.
4. Next, add the chorizo and pork belly. Add the saffron, paprika, and bay leaf. Add chicken stock and add additional water to cover the ingredients.
5. Bring the stew to a boil and reduce to a simmer. After one hour, add the beans and more water to cover. Return to a simmer and cook for an additional 1-2 hours, or until the pork belly falls apart and the beans are soft.
6. Add the blood sausage and cook for another 10 minutes.
7. Season with salt and black pepper and serve.

photo credit: Vibragiel

NOTES:
* use bottled water if your tap water has a lot of calcium – beans do not soften in water with high calcium or sodium concentrations
** Only add salt at the end of cooking, as beans will not easily soften in salted water.

In general, you can simply round up your bill to the nearest Euro whether you are in a bar, cab, casual restaurant or getting a haircut.

photo credit: Daquella manera

If you are in a nice upscale restaurant you could leave a 5-10% gratuity.  Some higher end restaurants have taken to adding a 10-15% service charge to bypass the issue entirely.  Look for servicio incluido or service no incluido on your bill to guide your tipping decision.

With 260 different olive varieties, 6000 years of olive propagation  and 40% of Spain’s organic growing land covered in olive trees, Spain makes 44% of the world’s olive oil.  More than twice that of Italy and four times that of Greece.  Spain exports an average of 250,000 tones of olive oil annually.

photo credit: Smabs Sputzer

In Spain, the word propina is also one of the words used for a child’s allowance, the weekly or bi-weekly stipend a parent will give a kid just for being a kid.

Click here to read a bit more about tipping customs in Spain

Alexa is an author, food writer, photographer, publisher and social media maven based out of Toronto, Ontario Canada.  She has been traveling since she was a small child and her dreams of Spain started young with the string of olive wood beads her father brought her back from his month in Malaga.

Alexa is the Creator and Publisher of the best-selling CheapEats Restaurant Guides  and co-founder of one of Toronto’s hottest underground dining experiences, the Secret Pickle Supper Club. Alexa is the co-chair of the Communications Committee for Toronto’s largest gourmet fundraiser, Toronto Taste, and as a founding member of HoHoTO, which has raised over $225,000 to support the Daily Bread Food Bank.

Alexa has been featured on ABC, CBC and Canada’s National Post newspaper.

More at www.AlexaClark.com or follow her @alexaclark

photo credit: Gerry Thorpe

Chef Matt Kantor entered the Canadian culinary scene in 2009 designing custom menus for clients and creating dining experience events.  Despite not having a restaurant, Kantor quickly established a profile as an adventurous and creative chef through his Secret Pickle Supper Club and Little Kitchen roadshow dinners, which included a 3-night el Bulli tribute dinner. His imaginative and playful style of food creation makes avant garde fine dining exciting and accessible.

Matt is a currently working on opening a Spanish restaurant in Toronto.

More  at www.MattKantor.ca or follow him @mattkantor

photo credit: Alexa Clark

Far From Ordinary is a Culinary Travel Site focused on experiencing culinary culture both abroad and at home. As both travelers and culinary industry insiders away from home, we will share the richness, history and delights of Spanish food, wine and culture. We’ll also bring you ways you can experience more Spanish flavour through  products, flavours and techniques you can get, taste and try at home.

Founders Alexa Clark and Matt Kantor are excited to be launching Far From Ordinary with the Spain Edition, since Spain is close to both of their hearts.  They will be returning to Spain as Canadian Delegates to the 10th Annual Cooking with Olive Oil Conference (el Encuentro Internacional de Cocina con Aceite de Oliva Virgen Extra)  at Consorcio Hacienda La Laguna.

During the 5-day conference, they will be in Andalusia, based near Baeza with some opportunities to visit neighbouring towns, farms and olive groves.

That is just the start.  After the Olive Oil Conference, it’s straight to the northern coast of Galicia for 2 days at the Fórum Gastronómico in Santiago.

After that plans are more flexible.  Heading east into Basque Country, it’ll be time to relax a bit and enjoy the delights of markets, vineyards, restaurants and all the culinary adventures they can get into.

Finally it’ll be back to Madrid for the flight home, when there will be time to reflect and dig a little deeper about what they’ve learned, see and tasted.

We invite you to comment, ask questions, enter our contests and participate as the Spain Edition of Far From Ordinary rolls out over the next couple of months.

Unlike the careful and almost pretentious pours of other wines, Txakoli wants air and distance to enhance it’s flavours and effervescence.  The higher your barman can pour the wine from the better it is believe to be. Some produce a 2 foot stream from bottle to glass.

The theory is that this Txakoli pour will both produce a light effervescence in your glass (aka make it bubble) and aerate the wine. I’ve been told that the tradition started in the region since they used this pour for cider to break the cider and release more effervescence.

The green apple overtones in Txakoli and the slight bubble are subtly reminiscent of a dry hard cider. Perhaps that is what encouraged someone to try this pouring technique and then it was simply too much fun to stop. Txakoli’s minerality, high acid and low alcohol produce a wine that’s just as much fun to drink as it is to pour.

photo credit: Renee Suen

You can win 250g of Spanish Paprika if you enter this contest telling us your favourite tapas or pintxos.  Include a link to a photo of it and you’ll get a second entry in the draw.

Contest Details:

• Leave a comment below telling us about your favourite tapas or pintxos.
  (And for those of you who haven’t tried either yet “the next one” is a viable option)
• Get a second entry if you include a link to a photo of the dish or your favourite tapas or pintxos experience.
• Winner will be selected at random  Friday February 17th and contacted via email.
• Prize delivery will be arranged with the winner.

Yes, it’s that’s simple!

photo credit: Alexa Clark

Similar to Tapas, Pintxos are typically found more in the North and  Basque Country. Like Tapas, Pintxos are eaten as a snack or appetizer at a bar with a glass of sherry or rose. Traditionally as an afternoon snack but more commonly these days as the centre point for an evening out with friends.

photo credit: Alexa Clark

In the rest of Spain they are referred to as Pinchos (same pronunciation) or simply lumped together with Tapas. But the easy way to think of it is: spike – Pintxo, no spike – Tapa.

photo credit: Renee Suen

In addition to the toothpicks holding the food together, they are sometimes used to keep track of the number of price of the Pintxos you have eaten.