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

December 01, 2009

Peeling Fava Beans - Some Like it Raw

Peeling Fava Beans at La Boqueria market, Barcelona

One of the secret pleasures and most amusing of activities in life, at least for some Mediterranean peoples is to shell and then peel fava beans, broad beans or habas as we know them in Spanish and eat the fresh content, the seed or kernel raw, accompanied with some bread and sometimes other ingredients like cod, cheese, ham, etc. My wife loves them and refers to them as an authentic delicatessen. Bear in mind though that you may catch a disease called favism which causes anemia but only if you are genetically predisposed. Try to tell that to locals in Murcia, Andalusia and other regions of Spain! In my opinion, you need some skill to peel habas or at least I see experts pile up a good amount of shells in the time I need to utterly destroy one pod. In the image, notice the beans inside the cardboard box and a bunch of pods right in front in the plastic container. This was taken early in the morning at one of those open air veggie stalls set outside La Boqueria market. The picture is almost ruined cause there was too much light and I didn't have much time to set the camera properly and still get away with my candid. I brought it here so you could see what peeling favas looks like and learn about the tradition behind it, a tradition as old as humanity itself and only second to good old lentils but that is part of another story. To illustrate the culinary aspect of fava beans here is a list of videos either about the plant or recipes that might give you new ideas for today's meal.

March 12, 2009

Dressed Spanish Olives

Dressed Spanish Olives [enlarge]

Lets talk about food today, about one of the cornerstones of the traditional Mediterranean diet: olives. In Spanish they are called aceitunas derived from aceite which means oil. In Catalan we call it olives too, with the stress on the i, being oli the word used to designate such oleaginous liquid. The scientific name, Olea europaea, speaks for itself about the final product obtained from the fruit and the origin and habitat of this tree. There are different kinds of olives with some peculiar names many times conditioned by the region where they are grown.

Green olives as the name suggests are picked from the tree before they ripen. Black olives are then the ripe ones, to be more precise, those ripened on the tree. There are about 14 varieties classified in Spain: Blanqueta, Callosina, Arbequina, Gordal sevillana, Cornicabra, Manzanilla cacereña, Villalonga, Serrana de Espadán, Morrut, Changlot Real, Canetera, Alfafara, Hojiblanca, Carrasqueño de Córdoba with a whole lot of local synonyms. No need to say that other countries in the Mediterranean like Italy, Greek, Syria, Turkey have their own.

Before serving the olives, some preparation is required to get rid of their normal bitterness. You may buy them canned or bottled but there's the possibility of dressing them on your own. Green olives like the ones you see in the image, acquire that final salty spicy flavor from the extra ingredients people put into the dressing. Don't bother taking those in the bottle to make your own home-made concoction. You need them clean to start with, without previous treatment although it says they are salt free. Once you manage to buy them free of salt, you put them in water to get rid of the bitter taste, change the liquid every 12 hours till the greenest of them tastes sweet. If you don't cut them into halves or squeeze them first the process will take longer. The more you squeeze the shorter the time. The container where you place the olives must not be made of metal nor should you use any metal object or your hands to remove. Once sweet, they are ready to take that dressing. The dressing is applied by layers and shall cover the content. They will acquire maximum flavor in about a week. The ingredients depend on you although there is a certain limitation of course. You may use garlic, thyme, laurel, oregano, paprika, cumin, fennel, orange shells. Remember the basis is water but you can add lemon and/or vinegar. I am not a cook myself and cannot take responsibilities for the right results here but in essence, you may come up with some tasty aceitunas aliñadas in the end.

October 21, 2008

Wish List: Valdeon Blue Cheese

Valdeon blue cheese

From the region of Castilla y Leon we have today this excellent Spanish blue cheese called Valdeon after the name of the valley where is it is elaborated in Picos de Europa national park. Made out of cow or goat milk or a combination of both, Valdeon is a creamy, intense flavored cheese not as biting as Cabrales. Did I tell you that I love Cabrales? The wheel of Valdeon is wrapped in sycamore leaves, as the ones you see in the image, that add a peculiar taste to it (learn here about other cheese wrappings). Valdeon was named best blue cheese back in 2003 in a national contest. Here is a tasty recipe Smoked Paprika-Rubbed Steaks With Valdeon Butter. This particular cheese I found at a food market in Monistrol de Monserrat.

September 04, 2008

Curly Endives or Chicory Detail at Boqueria Market, Barcelona, Spain

Curly Endive or Chicory Detail at Boqueria Market, Barcelona, Spain[enlarge]

Resuming my previous post a couple of days ago about La Boqueria market at Las Ramblas, I wanted to share some green with you. Salads are not my favorite. I am more of a carnivore, meat lover, red fan. Nevertheless I reckon the other half of the world goes crazy about chewing up leaves, gnawing on stems and grazing in one way or another which is totally respectable. Here is a detail of a curly endive or chicory that we call escarola. This might lead to confusion cause escarole in English is a plant with broader leaves. Escarola is a rather common green salad in Catalonia, some people love it. I don't. It tastes bitter and is beyond my crunching noise limit. Anyway, the serrated leaves are beautiful and carry lots of healthy minerals, or so they say. I have accentuated the colors using lab color effect. I digress. I hope vegans and vegetarians don't take me too seriously today. I recommend this site (Notes from Debbie's Kitchen) with lots of veggie recipes classified by key ingredients and clearly illustrated with pictures. And I forgot to say that La Boqueria market is just the right place to quench your green thirst.

September 02, 2008

Herrings, Boqueria Market, Barcelona

Herrings at Boqueria market stall in Las Ramblas, Barcelona [enlarge]

There are several markets in Barcelona but La Boqueria or Mercat de Sant Josep in Las Ramblas is one of the most renown for historical reasons and why not, due to its location. The place gathers locals and tourists alike and making your way through the narrow corridors is an adventure. Not that you can find whatever you want here but there's the usual belief that if they don't have it you won't find it elsewhere. Besides the fruit stalls which are a must-see, the seafood section is also worth visiting. Today I show you a detail of some herrings which caught my attention. I think they are smoked, but I can't tell a smoked herring from a salted one. In fact I can't tell a sardine from a herring and definitely herring is not part of our daily diet. I suppose many of you do eat herring frequently so why not checking this suggestive site with plenty of herring recipes

June 18, 2008

Spanish Food: Aged Manchego Cheese

Spanish Food: Aged Manchego Cheese [enlarge]

Named after La Mancha which is the Spanish region of famous Don Quixote, these aged Manchego cheese are made of sheep milk. They say the aroma reminds of lanolin and roast lamb. It has a slightly briny, nutty flavor and at the age of 13 weeks it is considered cured (curado). Over that period it is referred to as aged (viejo). There are other well known kinds of Spanish cheese: Cabrales, Idiazabal, Zamorano, Tetilla, Liebana, Roncal...In Catalonia we have Mató de Montserrat which is a fresh cheese (formatge fresc). From the Balearic Islands, specifically from Menorca, we have Mahon cheese which is one of my favorites. A link today: The Encyclopedia of Cheese.
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