Photo credit: Fullsteam
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Saturday, August 3rd, in Durham, NC, a snack battle of epic proportions will take place.
The ultimate matchup: Fullsteam Brewery vs. Botanist & Barrel--beer vs. cider--in a strange snack smackdown.
Food and beverage writer Jenn Rice guides hosts three rounds of guided tastings at 3pm. We’ve paired some of out cider and beer with strange snacks from around the world. Which one pairs best? You decide!
ROUND ONE:
Patatas Torres Black Truffle chips
"Less is More" Pet Nat Cider vs We Live In A Society dry-hopped pilsner
ROUND TWO:
Donostia Foods Spanish style canned sardines
Ugli Fruit Cider (aka Jamaican Tangelo) vs Brett Lager
ROUND THREE:
Local cracklin's!
Sparkling Strawberry Cider vs Southern Basil farmhouse ale
The event starts at 3pm, for tickets click here.
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Minimal effort, maximum flavor. This healthy tapa comes together in minutes, but is sure to be consumed even quicker. Because it's delicious.
Total Time: 6 minutes, 22 seconds. Serves one.
1. Drain a tin of cockles (berberechos) into a small bowl, brine only.
2. Into that bowl of brine, add a squeeze of lemon juice, olive oil, sherry vinegar, and sweet smoked paprika. Whisk until satisfied all of the flavors are intermingling appropriately.
3. Introduce the cockles themselves to this congregation, letting all marinate together for a bit so they really get to know each other.
4. Serve alongside the necessary crusty bread.
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Photo by Joe Vaughn
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July 27th at frame in Hazel Park, MI, experience Spain’s Greatest Hits (A Casa de Comidas). Upon arrival you’ll start with some of the finest tinned Spanish seafood going (if we do say so ourselves), and the evening just gets better from there over five more courses as you enjoy some of the best dishes and wines from Spain.
Menu by Chef Rebecca LaMalfa. Wine pairings by frame’s resident wine director and sommelier, Bryan Lamorena.
To see the full menu and book, visit framehazelpark.com.
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Thomas Cole's A Pic-Nic Party, 1846, Brooklyn Museum.
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Summer is upon us, and so the season of eating in a park while sitting on a blanket has begun. Picnics are one of the delights of these more leisurely months, offering the opportunity to enjoy the company of our favorite people and share food and drink in the fresh air out of doors. But, the necessity of easily transportable fare sometimes makes the accompanying snacks suffer for quality. To solve this dilemma, look no further than Spanish conservas.
Below you will find five easily prepared, easily transported serving suggestions for your next picnic, so that you can savor every moment of a summer's evening.
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Sardine Rillettes - Make them the night before for supreme ease and even better flavor.
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Olives & Toasted Hazelnut Salad - This is if you're really going for it and featuring utensils.
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Mussels in Escabeche with Goat Cheese - Just open the tin, slather cheese on crackers, enjoy the adulation (yes, those crackers are doing double duty. Space is limited).
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Toasted Marcona Almonds with Piment d'Espelette - Simple, different, delicious.
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A sandwich that can be constructed in minutes (if you have some Korean BBQ bulgogi sauce in your refrigerator).
Total Time: 7 minutes.
1. Add the squid and sauce to a bowl and mix things about for a moment.
2. In a pan, fry up the above, as desired.
3. Toast that bun.
4. Put it all together, with peppers and tomatoes and sesame seeds, and savor each bite like you're in one of those fast food commercials where people really, really enjoy taking a bite of a far inferior sandwich.
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The third Thursday of June is, quite officially, El Día Mundial de la Tapa, World Tapas Day across the globe. To celebrate, eat tapas. But, what truly constitutes a tapa? Let Food & Wine from Spain explain:
Not so, in fact. Though "tapas" is the general term used as a catchall for this gastronomic culture, there is actually a range of different formats when it comes to Spanish tapas. Here is a guide to keeping your tapas straight: tapa usually refers to a small plate of food meant for sharing – just a bite or two to accompany whatever you're drinking. If you want a larger portion of whatever peaks your appetite, order a ración (ration), or its slightly smaller version, a media ración (half-ration); both of these are also intended for sharing. Conversely, the popular pintxos (called pinchos elsewhere in Spain) that are typical of Basque Country and Navarre, are usually intended for individual consumption; each a single morsel of perfectly balanced flavors.
Want to delve into the nuances and history of these delectable dishes? Read more from Food & Wine from Spain.
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Several months ago, we returned to Donostia-San Sebastián to wander from pintxo bar to pintxo bar in a light autumn mist. The Gilda, the preeminent pintxo itself, was of course featured prominently. The photo above, taken at La Cepa, a bar in the heart of Old Town, is a classic example. The bar, the pintxo, and the food celebrate "todo la vida". Celebrate all of life at home with the necessities below.
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If an incredible flavor-to-ease-of-preparation ratio is something you seek, this romesco sauce is for you. Originating from the Catalonia region of Spain, fisherman first devised this superb sauce as an accompaniment to their fresh catch, but it truly goes with just about anything. Fish, grilled vegetables, pork... other things. You get the idea.
With the aid of a food processor or blender you'll be done in a quarter of an hour, leaving you with plenty of time to contemplate time itself. Our relationship with it, the constant push yet perpetual lack of it, our propensity to squander it... also, you can make the sauce ahead of time and store it in the refrigerator for up to a week.
Total Time: 10-15 minutes. Makes a good amount, the number of servings is up to you. About 1 1/2 cups of romesco comes from your hard work.
1. Pulse the first 8 ingredients in a food processor until finely chopped. Then, with the motor still slowly running, add the olive oil with similar slow determination and continue to process until as smooth as desired.
2. Above is it. No more directions. You're on your own, henceforth.
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Below, you'll find three simple and serving suggestions for romesco sauce: one meat, one vegetarian, and one fish, so all (most) can savor the sauce regardless of dietary restrictions or preferences. Fresh, crusty bread is the foundation for these montaditos.
Chorizo sausage, manchego cheese, romesco sauce.
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White asparagus, flat-leaf parsley, romesco sauce.
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Bonito del Norte tuna, guindilla pepper, romesco sauce.
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Recipe adapted from Bon Appetit.
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Looking for a simple yet delicious lunch? Try this tinned take on the classic Louisiana po' boy, with spiced sardines standing in for fried seafood.
Total Time: 6 minutes, 34 seconds.
1. Open a tin of spiced sardines. place appropriately amongst other chosen ingredients in the bun. You know how to make a sandwich.
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Photo by Chelsie Craig, Food Styling by Gaby Melian for Bon Appétit
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So plump, so pink. Donostia Foods Anchovies were recently featured in Bon Appétit's Highly Recommend column, an on-going collection of the editors' favorite foods and drinks and other things you should enjoy.
Why have our anchovies become a favorite? Because "they're subtle in the fishy flavor, buttery and tender", of course.
Read Alex Beggs's full piece for Bon Appétit.
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Interested in trying them, along with the other Donostia products mentioned? Just add one of each of the below to your cart along with a bottle of arguably the finest extra virgin olive oil around and a jar of guindilla peppers (to make the traditional 'Gilda' pintxo). All of that goodness, SHIPPED FOR FREE.
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Illustration by Ximena Maier
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A comprehensive on-line exhibition from Google Arts & Culture and the Royal Academy of Gastronomy in Spain.
Comprehensive might be an understatement. You'll lose track of time perusing this on-line exhibition of all aspects of Spanish cuisine.
Become engrossed in the ancient origins of olive oil. Delve into the impact of otherness on the history of gastronomy and how food works across cultures in an editorial from Mexican chef Martha Ortiz. Learn of the many lives of Clara María González de Amezúa, founder of the influential cooking school and store Alambique that brought never-before-seen methods and kitchen tools to Madrid upon opening in 1975 in the city's old town because, as she says, "a business has got to have a bit of mystery; a bit of romance".
As should life.
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You'll also find inspiration for how to prepare Donostia Foods products with unusual and surprising recipes for canned ingredients from chefs Pepe Solla and Juan Antonio Medina.
Photo credit for all above: Real Academia de Gastronomia.
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Liberty Kitchen is now open in Philadelphia's Fishtown neighborhood. Along with an ample selection seasonally prepared foods, fresh hoagies, toasts, and salads available at the counter, you'll find a thoughtfully chosen variety of local and imported cheeses and grocery items in the market.
But wait, there's more. The commissary kitchen is accepting membership applications from "all packaged food and beverage makers, bakers and private-chef-types" focused on small-batch production. If you have a particularly delicious idea, this is where you can make it come to fruition. The kitchen can also be rented for "pop-down" events like cooking classes, ticketed dinners, or shows.
Contact Liberty Kitchen for more information.
