Barcelona Photoblog: cuisine
Showing posts with label cuisine. Show all posts
Showing posts with label cuisine. Show all posts

December 23, 2017

Tuna Tataki for Christmas Main Course

Tuna Tataki served on a bone marrow by Carlos lorenzo - Barcelona Photoblog


Are you trying to come up with ideas for your Christmas main course, do you really want to surprise your family with something totally off the beaten track in these times of religion inspired celebrations?

Then why don't you go for an authentic Tuna Tataki, the Japanese way.

As you know Barcelona Photoblog works around the inspiration of an image to make up a story and I had this beautiful tuna tataki photograph I took in one of my favorite spots in the city:


The chef there surprised me with this exquisite presentation of small tuna cubes dipped in ponzu sauce adorned with wasabi pearls and some caviar served on a bone with its marrow.

I was already a fan of tataki  (Japanese たたき: "pounded" or "hit into pieces"). I remember having my best ever tataki made with almadraba tuna, in a Rio Tinto mine restaurant in Huelva. Man, was that something!!!

And so I decided to take some self teaching. I have seen the most weird recipes on the web but I fell in love with a very simple one made by a real Japanese chef, no pretentious high class cuisine stuff, who prepares the fish fast and totally for dummies. In my opinion the important thing is how to sear and slice the tuna. The following video will show you how.

 These are the only ingredients you need:
  •  Slice onions
  •  Wakame seaweed (I can skip this)
  •  Corn Oil (or Olive Oil in my case)
  •  Scallions (like a thin calçot)
  •  Cucumber
  •  Ponzu Sauce
  •  Micro green leaves like Shiso for example
  •  Tomato and a slice of lemon for decoration

Here is Hiroyuki Terada in his Diaries of a Master Sushi Chef




By the way, while you are at it, why not learning at least basic japanese Kana symbols, with the Kanji Study app for Android or for iOS. I killed a lot of time on a plane once learning this. Or perhaps you can take your first steps with Duolingo Japanese course.


Happy different Christmas everyone!


Best wishes

October 27, 2009

Tapa or Pintxo? What's in a Name?

tapa,pincho,pintxo [enlarge]

Allow me to use two words to refer to this small serving. As I mentioned in a previous post according to the region you are visiting in this multicultural concoction known by many as Spain, you would call this slice of bread holding a given combination of ingredients, either tapa or pincho. If it carries a toothpick it is certainly a pincho but either way it is a kind of tapa. According to the Real Academia de la Lengua dictionary a Pincho is a small portion of food taken as an appetizer sometimes pierced with a toothpick while Tapa is a small portion of food served as an accompaniment to a drink. Considering such "subtle" difference, a tapa refers to anything small you have while you drink and a pincho does not imply a drink (hard to believe!) and may carry a stick on it (sometimes!). You see, our dictionary does not help much. Well, a pincho or pintxo has to do more with Northern Spain (the Basque country, Navarre, Cantabria, etc) although you may find they call it so in other regions as well. The way I see it, tapa is a more general term that may include larger portions, whether pierced by a toothpick or not but you know what? some pintxos are served on a roll or with no bread at all and even without the toothpick! So there we go again! As you know language is alive and a dictionary just tries to make rules out of common usage. In real life concepts are not that strict. Don't be surprised when you find it hard to decide upon one word or the other and you hear "give me a tapa of jamón" and "a pincho de tortilla".

We went to this Basque restaurant, called Sagardi, where I had a reasonable amount of pintxos like one of these of shrimp and red pepper. In Barcelona pintxos are never as good as in San Sebastian, Bilbao et al. We are aware of that but we look the other way. Most clients already know how a pintxo should look and taste, cause they have been up North and have had a great time there, hopping from place to place in renown streets full of pintxo bars. But we accept the fact, pay more and dream about our next trip to the land of pintxos. Those of you who never tried them before are surely missing one of the greatest culinary experiences you can think of not just because of the quality of the product and the way it is presented but also because of the ritual behind it, the social aspect of going for and sharing around pintxos. As I said, Barcelona is not the perfect place for what is known strictly as pintxos. We have a whole bunch of extraordinary tapas bars but for us going for pintxos is not a way of life if you know what I mean. In the Basque country there are annual competitions of pintxo bars, everyone wants to serve the best pintxo cause positive word-of-mouth communication really makes the difference. Good pintxo fans travel together in groups and have a route of their own with an expert eye for the best choice so guess how important it is to have a good reputation and deliver quality service.

How it works?: Ask the waiter for an empty dish and order your drink of course (I prefer cider or sometimes a glass of txakoli which is a young white wine) and then start "fighting" with other clients in your quest for the best pintxos properly displayed in comfortable self service lid covered glass shelves or conveniently distributed all over the counter and constantly refurbished with an extraordinary amount of possible combinations of food. Take as many as you wish but never throw the toothpick. You ought to keep those on your dish so you can tell the waiter how many pintxos you had when you ask for the bill. If you want to know more and choose your own route or find the best tapa/pintxo try: Todo Pintxos.

November 21, 2008

Pa amb Tomaquet - Bread with Tomato

Pa amb Tomaquet - Bread with Tomato

Nothing like a good toast spread with tomato and some olive oil to accompany any kind of food. We call it pa amb tomaquet. Instead of using a slice of tomato to make a sandwich or pouring and spreading some tomato sauce on the bread we cut tomatoes into halves and gently spread them against the toast. You can first rub the bread with garlic, then you apply the tomato and finally you add some olive oil. That will serve as the basis for many ingredients like anchovies, ham, sausage or grilled aubergines, red peppers and onions sliced in strips aka escalivada among other things.

September 26, 2008

Hot Suissos at La Granja Pallaresa, Carrer Petritxol, Barri Gotic

Desserts shelf at Granja La Pallaresa, Carrer Petritxol - Barcelona
Dessert shelf at Granja La Pallaresa - Barcelona

As I promised the other day in my Churros post, this is a detail of La Granja Pallaresa at Carrer Petritxol in Barri Gotic, one of the best places in the city to have a wonderful hot suisso, that is, chocolate with whipped cream on top.

You may try churros, porras or melindros with a swisso or suizo. Leave your diet at home if you have in mind to visit La Pallaresa.

Please check these recipes of menjar blanc (almond cream) and crema catalana (Catalan custard) which I noticed on the shelves after examining the picture closely.

By the way, Granja Dulcinea on the same street is also great.

In case you wonder what a granja is you should know that it means "farm" from "dairy farm" (originally granjas were shops selling dairy products).
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