MENU OF THE MONTH – November 2016
The following 3rd December at 21.30 Telemadrid will launch “Denomination of Origin Madrid”,
SPAIN, A COUNTRY BEYOND ITS TASTES, SMELLS AND COLOURS
Whenever I travel and the more that I do so, the more I’m convinced that having been born on this side of the world is good fortune and more so if you’re a woman. Nobody chooses where to be born, but to be European and Spanish is extraordinary; a privilege.
JEREZ SHOULD GIVE THANKS
It cannot be denied; wine is the new rock and Sherry is the new star, the David Bowie of wine, reborn after a long period of lethargy to finally be acclaimed as the King of rock, the King of wines.
PAELLA OR FIDEUÁ?
According to the dictionary of the Spanish Royal Academy, Paella is “a dry rice dish, with meat, fish, shellfish, pulses, etc., typical of the Valencian region of Spain”. Regarding the word Fideuá it states that it is a “dish similar to paella but made with pasta noodles instead of rice”.
SO MUCH ELBOW WATCHING THAT WE FORGOT TO DRINK
Let’s be frank, in this country, cheap wine, the most ordinary wine with no presumptions towards gracing the most elegant tables, always had an image of a cheapo product for boozers. In the Spain of the dictatorship, wine suffered the same fate as extra virgin olive oil, it was for the poor and those who lived badly. It wouldn’t be the best wine in the world, these wines weren’t overflowing with the wonderful benefits and high qualities that Bacchus would have wished for, of course not, but at least wine was drunk at home every day, people enjoyed drinking wine, they drank it with lunch and with dinner, it was used for cooking , in home remedies, for making toast with sugar, it was served with lemonade, used for macerating the chorizo, and who knows what else, but at least it was drunk, it was made here and as a business it provided many families with their livelihood.
SAVOURY AND SWEET
I love lentils and all hearty stews, but so that they weigh a little less heavily, are a little bit lighter, this time I’ve prepared them with vegetables and pig’s ear. This way what I´m eating is a bit more meaty which also serves to give the dish a mellow taste and texture.
MO SALINAS RED
The agency Gaia Comunicación specifically Rocío García, invited a group of bloggers and journalists to an event in Vino Premier, the specialized wine shop, to celebrate the awarding of the prize for the Superwine of the year to the wine MO SALINAS from Bodegas Sierra Salinas of the Alicante D.O. appellation of origin selected from amongst the …
WARNING SIGNS WHICH INDICATE THAT IN SOME RESTAURANTS ONE SHOULDN´T ORDER WINE
Tempranillo, the famous Andalusian bandit who, armed with a blunderbuss, would rob you in the Andalusian mountains, was according to the chronicles of the time polite even charming especially with the ladies. These days not even the ladies are safe from some soulless innkeeper, bottle of tempranillo, his blunderbuss, at the ready, who challenges them with a shout of: white or red?
HOME ECO TIPS – I
A good eco-tip so that garlic doesn’t repeat when eaten raw, is to cut it in half and remove the sprout.
To make it easier to digest we can soak it in cold water about two hours before consumption.
PROTOCOL AND BASIC ETIQUETTE AT THE TABLE
Undoubtedly more than one person has asked themselves what is the difference between protocol and etiquette and do they only have a bearing on diplomacy or whether they actually have something to do with ordinary mortals. Let’s look at the definitions. Etiquette Is the combination of rules and customs that allow us to behave correctly …