Emperor, Yes not the. How to cook swordfish?
Fish occupies a worthy place in Spanish cuisine. From cheap and simple to expensive and rare. This is primarily due to the geographical state of the country — solid coast…

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10 facts about Spanish cuisine
Spanish cuisine is one of the most popular in the world. Much is known about it, while much of the information available to non — professionals in gastronomy is not…

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5 original Spanish sausages
Jamon is famous all over the world. Unfortunately, this can not be said about the Spanish sausages, the names of which are known to gourmets, but say little to most…

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Spanish cuisine: what is its history? Part 2

People who do not like hotels, but prefer to rent apartments or villas, immediately plunge into the grocery-shopping-market world of the country in which they reside. The world is usual or usually-European, where the value of quality, which indicate from which region the products. Marketplace Barselonetta: Depositphotos the Most popular meats of Spain, pork and chicken, which is rarely the broiler, mostly farmers, small and yellow, not cast pale “noble blue”. Still in the course of rabbit, but beef and lamb much more expensive. Lots of fresh fish, it can get from fishermen to shops and restaurants on the same day. Many and seafood, to my amazement, some proved me on kind of and in name unfamiliar. All this is sorted out pretty quickly, besides the sellers themselves offer to clean and cut everything at once. Hard work, no doubt. Photo: Galya Konstantinova, personal archive Faster all disassemble cheap fish and, oddly enough, the devil. Somehow Spanish mistress, has managed to cook the damn tail, but whether they do something with a huge ugly head — I don’t know. Fish-traits (Lophius piscatorius) Photo: Depositphotos Prices, incidentally, in different regions Spain, too, differ. It seems that Catalonia will be a little more expensive than many other regions. So she and one of the most rich. (They say that another rich region is the Basque Country. “Well, they do not pay taxes to the state budget, but we pay,” the Catalan says. The accuracy of this assertion until I can not check.) Spanish cuisine is not known to be among the “great”. I would not use this word at all, the cuisine of every nation is great in itself, because it “tried” and put into use every possible own product in all possible variants and borrowed strictly what suits the climate, traditions or religion. So is Spain. It has taken full advantage of its land, sea, river resources, its mountains, where fine hard cheeses ripen, its vineyards, from which good wines are made. Goat cheese Photo: Galya Konstantinova, personal archive She took a lot of Arab cuisine, some of the Jewish, a little of the French and Italian. A traditional snack among others at the moment — “Russian salad”: a bit like our Olivier, only on the sides can lie some purely Spanish meat-banderillas. “Influential”would suffice. Of course, the degree of influence is difficult to compare with French, Italian or Chinese cuisine. It would seem that the Spanish and did not stand next. But, on the other hand, who can make a full analysis of the interaction of the cuisine of Spain and the cuisines of Latin America — a huge, mostly Spanish-speaking territory? I have not yet met such studies, and it would be very interesting. The only thing that can be said offhand here is that interaction, of course, existed and exists. But at the same time the Spaniards managed not to succumb to the Latin American “sharpness” — the Spanish national cuisine is quite or almost not sharp. In addition, the names of many dishes can be the same, and the dishes themselves-categorically different (the same tortilla). Diego velázquez, “Peasant lunch”, 1618, Photo: Source Despite its own wine and plenty of French, the Spaniards took it easy and “come”. It is said that Barcelona has risen strongly economically as a port city and it is on goods from Latin America. Cuban Mojito can be found in any cafe. Initially “pirate”, designed not only to help with infections, but also to provoke the taste buds, and quench your thirst, Mojito is alcoholic or non-alcoholic (con alcol or sin alcol). In Russia, by the way, also adapted this drink to the conditions, and we with the country neighbor treat each other with the options of mint-lime (or lemon) pleasure too. Naturally, mostly, blue-alcohol-free. All children in heat, too, gladly use the. So the “poor relative” among southern European neighboring Grand dames (kitchens) is far from poor. Spanish cuisine firmly inherited the Latin traditions, passing them on to the next generations-millennia, perceived the “Oriental flavor” through Moorish traditions, brought a lot of new products from America and shared them with the whole of Europe. Spanish cuisine has produced its own masterpieces of culinary art, which have become famous all over the world. Photo: Galya Konstantinova, personal archive That paella, invented once from poverty on the Valencian coast, has become one of the” business cards ” of the country. It is prepared everywhere in different ways, up to vegetarian options, so it is easy to adapt to their needs anywhere in the world, even where there are no seas and ports and seafood is not readily available. Paella Photo: Daniel Konstantinov, personal archive and Also a out of Spain during the hot days make gazpacho. This soup also has different options: for example, in stores you can find gazpacho with a variety of additives, for example, mango. But why with additives, when the classic version is available, which can diversify the table, especially in the summer? There are, of course, things that are difficult to “transfer” in their own conditions. For example, the tradition of cooking in wine. “The rabbit is an alcoholic,” the children said gloomily when they saw that I was going to stew two portions of rabbit for adults in wine. These are the Mediterranean traditions, sometimes it seems that wine is often in those parts was more accessible than water. This option of cooking because of the high cost of wines can be left or unattended, or for special occasions. The same applies to the” main heart “of Spanish cuisine — what is “scientifically” called charcuteria (Charcuteria, Charcuterie — the French pronounce with the first “sh”). It is the whole bulk of various meat delicacies (at Spaniards — jamon, chorizo, etc.) where there are no own century traditions, it is very difficult to introduce others. “But they have no sour cream” – this is also from children’s pearl observations. There are also closer dishes-a variety of sausages. – Oh, sorry, we’re out of caramelized onions, just zucchini. — Perfectly. To make minced meat with any vegetable additive-filling is quite a force for everyone and anywhere. Spanish sausage Photo: Daniel Konstantinov, personal archive So that any kitchen is nice on its territory, but if it’s convenient to learn something — why not? After all, this is how humanity lives, millennia after millennia

 

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