Foie with a side of foie

Yup, it's another food post, but I couldn't resist. I had to go to Barcelona for a conference recently and had the most incredible dinner at the hotel my group stayed in (http://www.hotelcalasanz.com/en/index.htm). Check out the menu for an idea of the kind of place it is.

Since there was a large group of us we had a tasting of several tapas style appetizers and the choice of pan fried plaice or sirloin steak for a main course. I chose the steak, but that's getting a bit ahead of myself.

The first thing they brought out was a glass of Bach Cava Brut Reserva. It was a very light sparkling wine with some pear, apple, and a little bit of sour gooseberry. An excellent apertif, though I didn't need much to get my appetite going as I hadn't had anything but a sandwich and some chips all day and it was past 9:00 at night at this point.

While we were still finishing off the Cava they started bringing out the different tapas. First were some small croquettes of potato and cured ham lightly fried to golden brown. The meal was definitely off to a good start as Spanish croquettes are one of my more recent favorite foods.

Following the croquettes were roasted baby artichokes with Belotta ham and a sliver of foie gras on top. These were really tasty, though the foie gras got a little lost in the smokiness of the artichoke and ham.

After the artichokes there were ravioli filled with cep (porcini) and truffled foie served with light cream sauce. This was the dish that did the least for me. It was good, but nothing really distinguished itself.

Next were some grilled octopus with a little melted cheese and lots of paprika. Some lightly fried potatoes formed the base for the octupus. This is one of my favorite Catalonian dishes. The octupus is chewy but not rubbery, and the paprika adds a bit of spice that brightens up the dish.

The last tapas were slices of foie gras with a paper thin slice of apple on top. The apple was bruleed which added a wonderful caramel sweetness to offset the richness of the foie gras. Toasts were provided to spread the foie on and figs added another fruity component. This was just sublime and definitely the highlight of the meal for me. Luckily some of the group were not as adventurous as me so I took it upon myself to help them with their portions.

When the steak arrived I thought my arteries might jump out of my chest in protest. After all the rich appetizers, what was on the steak? Yep, you guessed it: a nice slice of duck foie perfectly browned. Roast carrot, potatoes and zuchinni accompanied the steak and were perfectly cooked. The steak could have been a little bit rarer for my taste, but the flavor was still excellent. It was seasoned to perfection and it restored my faith that it is possible to get good beef in Europe.

Throughout the meal the Rioja was flowing. The vintage we were drinking was a 2002 from Vina Herminia. It had enough age that the tannins were nicely soft and there were heavy notes of black pepper and cherry. It was very good. Unfortunately the duty free shop at the airport didn't have any.

Dessert, as if we needed it, was a molten chocolate cake. Cutting into the cake with a spoon and seeing that chocolate ooze out made any thought of restraining myself to a couple of bites go out the window.

I wanted to get pictures of all of this, but my stupid camera on my phone wasn't working for some reason. Oh well, the pictures probably wouldn't have turned out anyway. My food pictures never do.

Cheers,
Frog

Mmmm...Now that is a tasty burger!

Given that British beef isn't really that great compared to what's available in the Midwest it's really not that surprising it's difficult to get a decent burger here. They try, but so much of the time they put filler, eggs, etc. in the burger that make it more of a meatloaf. And that's on top of the poorer quality beef.

Well, imagine my delight when I found some organic, Argentinian ground steak at the Tesco this evening when I stopped on the way home. We had some excellent burgers and a very tasty replica of the NYO Mac and Cheese (aka Mac and Crack) at J. Alexander's restaurants. In a small recipe there was a cup of cream and almost 6 oz. of Gyurere cheese. It was heavenly. Now if I could only get their recipe for blue cheese dressing so I could have an Alex's salad. If you haven't had a burger at J. Alexander's with the NYO Mac and Cheese get there as soon as you can. You won't be disappointed.

Cheers,
Frog

One whole year...

I was just glancing at my blog to see if I still like the way it works and it hit me that this thing has been going for almost a year now. I'm not claiming that it's been going consistently, just that it's been around for a year. What has that year gained me? A couple of my friends give me a hard time if I don't post for a while and one of them actually makes comments. However, no one else does. So this is a plea to any of my other friends who read this. Please comment. It makes the blog more fun when it's interactive. And calling me a wanker does not count as making a comment!

Also, what do you want to hear about after a year of this? I think I should do something fitting for an anniversary post, but first I need to think of a topic. I guess I could do the top things that annoy me about Britain, but I believe that's been covered pretty well in other posts. Maybe I should rank the top ten meals I've had since Wife and I have been here. That's actually not a bad idea for a post, but I'm not sure it has the necessary import for something as momentus as a year of writing boring drivel. I'll keep thinking and look for a post on the 20th (unless I forget).

Cheers,
Frog

Of Roasts and Super Bowls

Last weekend Wife and I had a cooking weekend. On Saturday Wife prepared a dish from Giada De Laurentiis That was couscous in a tomato broth with scampi. It turned out excellent. The couscous was really tasty with the tomato and complemented the shrimp really well. I better get to work or Wife is going to be a better cook than me.

On Sunday I tackled a boneless leg of lamb roast. My aunt gave me a meat cookbook for Christmas and it was a good thing she did. I was planning on roasting the lamb low and slow like you would beef, but according to the book the meat is already so tender that cooking it for a long time will completely break it down. Therefore I seared in a pan to give it a nice crust and then baked in 375 oven until it hit 130 degrees internally. The lamb turned out really well. Juicy, tender, and very flavorful.

Since I had excellent pan drippings I went ahead and made some gravy. It tasted okay, but I didn't let it reduce enough to really make it good. Then I reduced it some more and it ended up a bit too salty. Oh well, cook and learn.

To go with the roast we had a trio of roasted vegetables: carrots, cauliflower, and brussel sprouts. Wife and I both agreed that our poor kids are going to be laughed at for their irregular eating habits if they take after us. Please God have them take after us! I don't know how I could cope with a child that won't eat anything but peanut butter and jelly.

Yesterday was a bit disappointing because it was Super Bowl Sunday and I didn't throw a party. I've thrown a party for the last few years, but there's just not much call for it when the game doesn't start until about midnight here. To at least keep one tradition alive Wife made guacamole and I made chili, though not the uber-chili I usually make. That's a bit much for just the two of us. Besides, I didn't want to put that much effort in because I've got a horrible cold at the moment. (That's why I'm writing my blog during the work day because I'm home sick).

Cheers,
Frog