Showing posts with label Cuisine. Show all posts
Showing posts with label Cuisine. Show all posts

Monday, September 27, 2010

Recipe: Chickpea and Spinach Tapas












Here's an easy tapas recipe that's perfect for our vegetarian readers. Healthy, quick and carrying a delicious, snappy taste, try out this version of a classic chickpea and spinach tapas plate.

You'll need:
  • 10 ounces fresh spinach leaves, rinsed, or 1 (10-ounce) package frozen leaf spinach
  • 19-ounce can (2 cups) chick-peas, drained and rinsed
  • 1 red bell pepper, finely diced
  • 1 tablespoon snipped fresh chives
  • 1 to 2 lemons, juiced or to taste
  • 1/4 to 1/3 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach, follow package directions, drain, squeeze dry, and finely chop.

In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread.

Yield: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes

As usual, thanks for reading. Please visit International Lodging Corporation at our home page.

Monday, July 12, 2010

Gandia Celebrates 500th Anniversary of Patron Saint's Birth












Head to beautiful Valencia, Spain this summer and explore the historic town of Gandia. Celebrating the 500th anniversary of the birth of its patron saint, the town will be holding public festivities all summer and there's truly something for everyone. Let's start with music:
On June 23, the “Fiesta de San Juan” celebrates the shortest night of the year with bonfires and music on the town’s beach. On July 9 and 10 the “Festival Borja Music Summer and Sand” will present popular bands and DJ’s on the same beach. From July 20 to 24, “Festival Les Venus de la Mediterranean” features singer-songwriters such as Jane Birkin, Maria del Mar Bonnet and Ute Limper at venues on the beach and on the patio of the Ducal Palace. For the entire month of August the “Casa de la Marques” will play host to the International Music Festival of Gandia. From September 28 to October 3, the town holds its traditional fair celebrated with additional pomp in honor of the 500th anniversary of the saint’s birth.
Those that are into regional cuisine also have tons of options -- the biggest of which are two gastronomic fairs taking place from September 17-19 and then in the winter from December 11-19. Most restaurants in the town's historic square will participate and offer up a unique Gandia take on Spanish cuisine.
The recipes feature traditional Gandian favorites like stuffed squid and rabbit, as well as truly authentic medieval preparations. One such recipe is for a garlic sauce made with bread, garlic, oil and fish stock. Almonds may substitute for the bread, a variant that works well with eel. Another medieval recipe is a leek puree which, instead of the cream used in a modern Vichyssoise, has almond-milk – true to Valencia’s Mediterranean heritage and to the dietary laws of Medieval Jews and Muslims who contributed to the region’s customs.
For more information about the region of Valencia, you can visit our website or the Tourist Office.

As usual, thanks for reading. Please visit International Lodging Corporation at our home page.

Tuesday, May 18, 2010

Recipe: Party Sangria















It's getting to be the perfect time of year for backyard gatherings with friends, family and more delicious barbecue than you could ever consume in one sitting. As you fire up the grill, don't forget the sangria. A internationally-loved specialty of Spain, sangria is one of the more refreshing warm month beverages around. Here's a recipe to make enough for your entire party.

You'll need:
  • 1/3 cup (3 oz) sugar

  • 1/3 cup brandy

  • 1/3 cup Cointreau

  • 1/3 cup of lemon-flavored vodka
  • 1 small lemon, sliced crosswise

  • 1 small orange, sliced crosswise

  • 1 small lime, sliced crosswise

  • 1 medium pear, diced

  • 2 medium peach, peeled, pitted and sliced

  • 2 cups (8 oz) sliced strawberries

  • 1 bottle carbonated lemon-lime soda

It's pretty easy. Just grab a pitcher and combine all the ingredients except the soda and strawberries.

Chill in the refrigerator overnight. Immediately before serving, stir the strawberries and lemon-lime soda. Pour into chilled glasses and serve.

As usual, thanks for reading. Please visit International Lodging Corporation at our home page.

Monday, February 22, 2010

Lisbon Fish & Flavors Coming In April












This April - from the 10th to 18th, to be exact - marks the third annual Lisbon Fish & Flavors festival. The celebration, based at Pavilhão de Portugal everyday from noon to midnight, will reportedly feature more than 20 national and international chefs providing unique takes on mouthwatering seafood dishes.

"Lisbon Fish & Flavors offers a magic combination between restaurants, live cooking shows, gourmet products, live music and, last but not least, the best wines and beers," wrote the Portuguese National Travel Office. "In special areas for restaurants, tasting dishes will be served. If you have never had the chance to go to some of the most famous restaurants in the Lisbon region, this is the opportunity to delight yourself with the greatest chefs’ creations. 
Informative shows will also take place featuring the best Portuguese and international chefs who will emphasize the importance of fish in a balanced diet."

As usual, thanks for reading. Please visit International Lodging Corporation at our home page.

Tuesday, January 26, 2010

Recipe: Tuna and Piquillo Pepper Tapas











This delicious tapas recipe ranks as one of our favorites. Provided by the fine people at Whole Foods, the various ingredients are easy to obtain and the finished product is sure to please the guests at your next dinner party. It's also an easy one for all of you reluctant cooks out there.

Tuna and Piquillo Pepper

This will serve between six and eight people. Serve this Spanish tapas dish as an appetizer alongside olives and roasted peppers, with glasses of cold, sparkling wine for sipping.

Ingredients

1 (7.76 ounce) jar Ortiz Tuna with oil
1 tablespoon sherry vinegar
1 tablespoon capers
2 teaspoons minced red onion
1 tablespoon chopped piquillo peppers
Salt and pepper to taste
Sliced baguette (toasted, if desired)

Method

In a small bowl, mix together tuna (leave some large chunks), vinegar, capers, onion and peppers. Season and let marinate for several hours or overnight. Serve atop sliced baguette.

Nutrition

Per Serving (49g-wt.): 100 calories (35 from fat), 3.5g total fat, 0.5g saturated fat, 0g dietary fiber, 11g protein, 5g carbohydrate, 5mg cholesterol, 420mg sodium.

As usual, thanks for reading. Please visit International Lodging Corporation at our home page.

Monday, January 18, 2010

Gourmet For The New Year











Let's start off 2010 with a rousing Happy New Year from us at ILC. This could very well be your year of exploring the bountiful pleasures that Spain has to offer, and there's no better way to kick things off than pointing you to excellent travel piece that appeared in yesterday's New York Times. The quest: Find and sample the finest ham Spain has to offer.

Paola Singer writes:

As people’s knowledge and love of Spanish cuisine grow, delicacies like jamón Ibérico de bellota are entering the international spotlight. This time-honored ham arrived in the United States in 2008 to much fanfare. Sold for about $200 a pound at specialty stores like LaTienda.com, it became the most expensive cold cut in the country. Discerning consumers seem eager to pay this lofty price. This summer, the powerhouse brand 5J (Cinco Jotas) plans to enter the American market, joining the U.S.D.A.-certified producer Embutidos Fermín.

“Iberian pork meat is extraordinary,” Ferran Adrià, the acclaimed chef at El Bulli, a three-Michelin-star restaurant in Catalonia, said in a phone interview. “There’s nothing like it elsewhere in the world. There’s a great difference between a superior ham and all the rest.”

For our carnivores and foodies interested in the rest of the article, please click through.

As usual, thanks for reading. Please visit International Lodging Corporation at our home page.

Friday, March 27, 2009

Empanadas de Cerdo










Roughly translated to "pork pies," this delicious tapas recipe is a surefire hit at any dinner party. This particular recipe is for minced pork and roasted peppers but you can make them with minced beef or lamb, fish and seafood or vegetables. It's up to you! This serves 20 people and comes courtesy of the excellent Proper Spanish Tapas website.

  • 500g (1lb) of pastry

  • 250g (1/2lb) of pork loin, minced

  • 1 tsp. paprika

  • olive oil for roasting and frying

  • 1/2 tsp. oregano

  • 2 onions, chopped

  • 1-2 cloves garlic, chopped

  • 3 tomatoes, peeled, seeded and chopped

  • 1 tsp. tomato puree

  • small handful chopped flat-leaf parsley

  • Salt and pepper

  • 2 or 3 large red peppers, roasted and chopped

  • 1 egg, beaten

Pre-heat the oven to 350°F. Cut the peppers into quarters lengthways, remove the seeds and the membranes. Place in a roasting pan and drizzle liberally with some olive oil. Roast for about 30 to 40 minutes, depending on the size of your peppers.

Meanwhile, heat the oil in a frying pan and fry the onions until soft and translucent. Add the garlic and cook for another minute or two. Raise the heat and add the minced pork to brown it through.

Then add the paprika, oregano, tomatoes, puree, parsley and salt and pepper to taste. Stir it all together and cook for a further 5-10 minutes to get all those flavours going. At the last minute, add the chopped roasted pepper and combine.

Increase the heat of the oven to 375°F, then roll out half the pastry very thinly so that you can cut about 20 rounds of 10cm (4in) diameter. Repeat with the other half.

Fill each round with a heaped tablespoon of the mixture and fold over into a pasty, brushing the edges with water and pinching them to seal them.

Place them on a lightly-oiled baking tray, brush them with the egg mixture and bake for about 30 mins. or until golden. Serve hot or cold.

As usual, thanks for reading. Please visit International Lodging Corporation at our home page.

Monday, October 13, 2008

Made In Spain Returns

We've blogged about PBS' fantastic Made In Spain series before, but there's certainly no harm in reminding that the show is returning with 13 new episodes this fall. Local listings do vary, but you can check out PBS and find when the program airs in your neck of the woods.
Citing the PBS press release, here's a few episode descriptions to whet your appetite:
In “Paella Day,” José takes viewers to Valencia, famed for its rice fields and as the birthplace of this renowned rice dish. Later, he teaches Americans how to cook their own version on a backyard barbeque. In “Cold Soup and Hot Flamenco,” he journeys to the Andalucian city of Granada and concocts gazpacho and ajo blanco. Later he dances his way through one of Spain’s popular festivals, the Feria de Abril in another Andalucian city, Seville. Tune in for “The Land of Fire” as José visits the fabled Castile and León – full of castles and cathedrals – and samples the region’s delicious roast suckling pig and roast lamb. Here, he encounters one of the country’s great delicacies, the Iberico ham from the black-footed pigs that feed on acorns. Once unavailable in the U.S., it has recently become a sought after addition to menus across the country. In “The Onion That Would Be King,” José explores Catalonia and attends the Calçot Festival in honor of the region’s unusual onion. While on the trail of a local cheese, in “A Tale of the Drunken Goat,” he visits Murcia and the Roman theatre at Cartagena and tries his hand at a unique style of fishing.
Sounds delicious to us!
As usual, thanks for reading. Please visit International Lodging Corporation at our home page.

Monday, August 18, 2008

Cal Pep: Catalan Dining in Barcelona


Cal Pep has long been a favorite of locals in Barcelona. Serving a variety of Catalan dishes - from tallarines saltadas to brazo de gitano de patata - the restaurant features a wide variety of flavors in a vibrant yet casual setting. When planning a trip to Barcelona, this is some authentic local cuisine that we highly recommend.


Click here for the Cal Pep Web site or call (93) 310-7961 for reservations.


As usual, thanks for reading. Please visit International Lodging Corporation at our home page.

Friday, August 15, 2008

Grilled Clams With Smoked Chili-Cachucha Mojo and Bacon


Hello and happy friday!


Here's another great tapas recipe to try soon.


MOJO:



  • 5 smoked chipotle chili pods, toasted and minced

  • 1/2 cup cachucha peppers, stemmed, seeded and finely chopped

  • 1/4 cup red bell pepper, diced

  • 1/4 cup scallions, white and green parts

  • 1/4 cup red onion, minced

  • 2 tablespoons garlic, minced

  • 1/4 cup cilantro, chopped

  • 4 ounces freshly squeezed lime juice

  • 6 ounces light olive oil

  • Salt and freshly ground pepper


To make mojo, mix all ingredients together in a bowl and slightly chill before serving.


Preheat a grill to medium-high heat. Place bacon in a saucepan over grill and cook until crisp. With a slotted spoon, transfer bacon to a plate lined with a paper towel. Discard bacon fat.



  • 4 dozen clams, scrubbed

  • 8 ounces bacon, finely diced


Next, arrange clams directly over the grate of the grill and cook for 6 to 8 minutes until shells open. Transfer clams to serving plate and discard any clams that haven't opened. Spoon a teaspoon of mojo into shells and sprinkle with crisp bacon. Serve immediately.


As usual, thanks for reading. Please visit International Lodging Corporation at our home page.

Thursday, August 7, 2008

Wine Pleasures Wine Tourism Workshop



At this point, it's no secret that we at ILC are into wine culture. Today we've come across a great opportunity to pass on to our travel professional readers: The Wine Pleasures Wine Tourism Workshop. This event, taking place January 27-28, 2009 at the Port Sitges Resort in Barcelona, will bring together European wine providers and tour operators/travel agents at a unique event devoted to achieving results and growing international wine tourism in Europe.



The event draws a distinction with normal trade fairs and exhibitions as it takes place in a private environment that is perfect for one-on-one business meetings between wine providers (wineries, hotels, restaurants, cultural venues, etc.) and travel professionals.



This is a great way to secure those important business relationships without having to travel all over the continent in search of the right people.



You can get further registration information here.



As usual, thanks for reading. Please visit International Lodging Corporation at our home page.

Wednesday, August 6, 2008

Canapé de Atu (Tuna Tapas)


The following recipe makes 6–8 canapés.


You'll need:



  • 1 jar (7.76 ounce) Ortiz Tuna with oil

  • 1 tablespoon sherry vinegar

  • 1 tablespoon capers

  • 2 teaspoons minced red onion

  • 1 tablespoon chopped Call Vall piquillo pepper

  • salt and pepper to taste

  • sliced baguette (toasted, if desired)


In a small bowl, mix together tuna (leave some large chunks), vinegar, capers, onion and peppers. Season and let marinate for several hours or overnight. Serve atop pieces of bread (or salad greens.)


As usual, thanks for reading. Please visit International Lodging Corporation at our home page.

Wines From Spain


We recently came across a comprehensive 144 page guide to Spanish wine. It's a great resource for everyone from beginners to connoisseurs and covers the entire nation.


Check out http://www.winesfromspainusa.com.


As usual, thanks for reading. Please visit International Lodging Corporation at our home page.

Friday Tapas

We're very happy to announce that we'll be providing a great new tapas recipes.

For our inaugural post in this series, we're featuring Santoña Anchovies, Melon and Pistachios.

To make this dish, you'll need 10 minutes and the following ingredients:

4 Santoña anchovies

Grated lemon zest

Green pistachios that are finely chopped and peeled

a 1/4 lb. of melon

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1. Dice the melon.

2. Place an anchovy on each piece.

3. Run a skewer through.

4. Sprinkle the lemon zest and chopped pistachios on top.

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Quick and delicious!

As usual, thanks for reading. Please visit International Lodging Corporation at our home page.