Donostia Foods conservas, premium canned foods from Spain, as featured at the aptly named Donostia in New York, have made the Saveur 100 for 2015 at number 15. The annual guide is a collection of "inventive chefs, oddball ingredients, and ingenious tips" that are making the writers and editors glad to be eating and cooking today. As noted in the magazine:
The availability of top-quality Spanish conservas (preserved foods) is changing the way we think about canned ingredients. Restaurants like Donostia in New York City and Aatx in San Francisco are serving foods right from the tin -- and you should, too.
See more of the Saveur 100 in the Jan./Feb. issue and saveur.com.
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We use aioli with several of the pintxos you'll find amongst the collections of recipes and serving suggestions. So, here's how to make aioli, saffron style.
Total Time: 10 minutes or so.
1. Place saffron threads in hot water to steep for about 10 minutes.
2. Mince and mash the garlic to a paste.
3. Whisk together yolk and lemon juice in a bowl.
4. Add olive oil, a few drops at a time, to the yolk mixture, whisking constantly until the whole thing is emulsified, then whisk in the garlic paste. Whisk wildly. Whisk with abandon. The importance of the whisking cannot be overstated.
5. Chill, covered, until ready to use.
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A variation of a recipe from Chef Jody Adams from Gourmet Magazine, September 2002.
