Spanish Flavor Highlights

Mexican cooking and Spanish cooking have a lot in common, it’s true. Spanish cooking, however, missed most of the New World influences so prevalent in Middle America.

Some of the particular flavors found in Spanish cooking come from regional availability of certain plants.

OLIVES
Spanish olives and olive oil are known for their high quality and unique flavors. While the olives generally available in the United States that are commonly known as Spanish olives are most often small, green, and stuffed with pimento. They are also extremely salty. Like the wines of Spain, true Spanish olives are distinctive in flavor and texture to their regions, raging from subtle and floral to robust and nutty.

Olives grown in Spain go through a rigorous grading system, with a larger portion being used for oil pressing. The remainder fall into four color/ripeness groups that then become many of the olives known in Spanish cuisine.

Green olives are harvested for their firmer flesh and smokey flavor. Semi-ripe olives have a mottled, pinkish color, and a vibrant flavor. Ripe olives are dark and robust. Ripe black olives are harvested before they fully ripen, and treated to maintain their color and to remove any bitterness.

WINE
As with any other wine producing country, Spain is known for it’s many regional vintages. Wine if often the drink of choice at meal time and topped off with sparkling water. Spanish wines come from grapes with names like Albariño, Tempranillo and Verdejo, and pair with regional spices like no others.

While I am not a wine drinker by choice, I know where to find the best in my area. I frequent Spec’s and enjoy perusing their selections.

MEATS
Jamon is an air-cured ham. It is a visual fixture in Spain as well as a culinary one. These hams may be found hanging everywhere form restaurants to home kitchens to meat markets. Thinly sliced, it adds a rich flavor to a variety of dishes from tapas to stews.

Chorizo in Spain is quite different from the more familiar chorizo from Mexico. Mexican chorizo is made from fresh pork, whereas the Spanish counterpart is smoked. The Spanish variety imparts is regionally spiced flavor to paella among other dishes. It can also be found sliced very thinly and served with a complimentary selection of cheeses.

SAFFRON
Among all the spices grown in Spain, saffron is the most outstanding of the lot. It’s origins trace back into Asia, but the majority of the world’s saffron in modern times comes from Spain. It takes thousands of Crocus sativus flowers to yield only an ounce of saffron. the spice is collected in “threads” which are ground and added to a variety of dishes. Saffron is also known for imparting a rich golden-yellow hue not only to foods, but to textiles as well. Along with cumin, tarragon, dill, sage, anise, thyme, fennel, mint, cinnamon, cloves, the Spanish have collected spices from around the world and embraced them as their own.

These are but a few of the outstanding ingredients found in Spanish cooking. For your edification, give this recipe a try, or look up one of the many recipes available online.

Fabada Stew
Prep Time: 30 minutes
Cook Time: 2-3 hours
Servings: 4-5

Ingredients:
1 large onion, peeled but still whole
1 head garlic, whole
4 cans (15 oz.) beans (cannellini or other large white beans), drained
1 tbsp smoked paprika
1 large pinch saffron threads, crushed
1 (1 lb.) meaty  ham hock
½ lb. bacon, unsliced
½ lb. chorizo
Salt and pepper to taste

Directions:
Drain beans and transfer them to a large Dutch oven. Add the onion, garlic, paprika, crushed saffron, ham hock, bacon and 12 cups cold water. Bring to a boil. Reduce the heat to moderate and simmer the stew, tucking the ham hock under the cooking liquid as necessary, about 1 hour.

Add the chorizo to the bean stew and cook until the meat and beans are tender and the cooking liquid is thick and slightly reduced, about 45 minutes longer.

Discard the onion and garlic and transfer the meat to a bowl. Pull the meat from the ham hock and cut it into large pieces. Cut the bacon and chorizo into pieces. Add the meat back into the beans and season lightly with salt and pepper.

Serve hot. Refrigerate any leftovers.

Enjoy a taste of Spain in your own kitchen!

–Ann Cathey

MOD Coffehouse – Galveston TX

Founded in 2001, MOD enjoys a corner space along Postoffice Street in the heart of Historic Downtown Galveston. With a staple of Fair Trade, Organic coffee and teas, MOD strives to bring the best coffee, teas, espressos and home baked goods, and the warmest welcome every day. They also offer smoothies and Italian sodas as well as wine and beer.

MOD offers daily beer and wine happy hours, too. As of my writing this, there is not yet a menu available online, but it’s coming.

From the study loft, to the open air space with comfy chairs, to the cafe style room filled with mix and match tables and chairs, to the lovely arbor covered outdoor patio, MOD has a comfortable space for you to enjoy your drinks.

Art on the Walls is a MOD showcase for new local artists. Every six weeks a new artist is invited to display their work.

MOD hosts many more such entertaining and community-minded activities. Live music on the patio, poetry night (dates and times fluctuate), local artist and author exhibits, book groups, creative writing groups, a lovely arbor covered patio, study nooks, and free wi-fi. The folks at MOD recycle, too, having a special relationship with a local farm who takes used coffee grounds to mix into their fertilizers and soils.

Spaces are available at MOD for small group meetings (6-8) or reserve the community room for larger events (up to 50). Contact Holly at MOD 409-765-5659 for information and availability.

This is another dog friendly business, welcoming polite dogs on leashes. Bicycles are also welcome, and even have parking space available.

If you just can’t get enough of MOD, you may want to take some home to brew for yourself. They make their teas and coffees available, as seen on the website:

Organic Fair Trade coffee available by the cup or by the pound and ½ pound

         Espresso beans available by the pound and ½ pound

         Herbal teas available by the cup or in bulk

The Wandering Texans enjoy MOD as often as possible, and are pretty sure you will like it, too.

Honey Bee – vanilla honey latte

On the 1-5 scale, MOD Coffeehouse gets:
Cleanliness – 4.5
Service – 4
Quality of food – 5
Flavor – 5
Pricing – 4
Overall experience – 4.5

MOD Coffeehouse
2126 Post Office Street
Galveston, TX 77550
(409) 765-5659

— Ann Cathey

Serving Cheeses

Cheese plates are a nice addition to any gathering, from a dinner for a few friends all the way up to a large wedding reception. The most often seen cheese tray is at a wine and cheese party, though, so your pairings for tasting must be carefully chosen.

I will concentrate on this last serving for today’s blog to keep it fairly simple and give you an idea that may be expanded on to fit your own cheese tasting experiences.

You will want to present a selection that offers several of tastes and textures, and there are plenty to choose from in the cheese world. Don’t be daunted by the variety. It’s not as difficult as may seem to choose just a few. Pick 3-5 cheeses so that your guests can experience each without confusion or being overwhelmed.

Start your list with a cheese that is familiar to your guests. A cheddar makes a good starting point. Having your other choices be easy to cube and handle can be reassuring to guests, especially if you are introducing your audience to new things.

Soft Cheeses
Soft cheeses are often the choice for melting, but they are also delightful for tastings. They most often spread well and may be served on crackers that are sturdy, but not dense. There are any number of soft cheeses that are flavored (naturally buttery or with added taste sensations such as garlic or raspberry), and will offer a singular mouth feel.

Boursin, Queso Fresco, Chevre (goat cheese), and fresh Mozarella are all readily available and interesting in both flavor and texture.

Creamy Cheeses
While there is some overlap between the soft and creamy cheeses, each type offers unique selections. Butterkase, Camembert, Danablu, and Cahill’s Irish Porter Cheddar all have their own flavors while sharing a creamy texture.

These cheeses match up with acidic flavors and crisp textures such as whole wheat crackers or apples.

Semi-Hard Cheeses
This is the range of firmness most commonly seen by most Americans: Cheddar, Swiss, Monterrey Jack, Gouda, and Provalone. For specifics, Kerrygold’s Blarney Castle, Applewood, Colby Swiss Cheddar (or just Colby), and Jarlsberg.

Pair these cheese with party sized breads such as pumpernickel and baguette. Serve with simple jellies, jams or preserves. Apricot and fig are popular.

Flavored Semi-Hard Cheeses
Many cheddar and similar types of cheeses are now available in flavored varieties. These cheeses are created using the same time-honored method most readily recognized in blue cheeses – where the flavoring has been stirred into the curds before they are pressed into molds. Some popular examples are Sage Derby, Pepper Jack, Red Windsor, and White Stilton with Mango and Ginger.

As these cheeses are already flavored, pair them simply with mild flavored crackers.

Smoked Cheeses
Most of the semi-hard cheeses mentioned above can be found in smoked varieties. Smoked Gouda and Tillamook Smoked Black Pepper White Cheddar are extremely popular examples.

Nuts make a nice accompaniment for these cheeses. I have enjoyed them with smoked baby oysters and sliced baguette as well.

Aged Cheeses
Gouda and Fontina age remarkably well, each changing in flavor, texture and hardness at different stages of the aging process. Pair them with things that will balance the flavors. Caramelized nuts or English mustard work well.

Hard Cheeses
Parmesan, Asiago, Romano and other hard or brittle cheeses may be used, but generally have very strong flavors and can be difficult to slice and serve in such a way to be easy for guests to handle. If your guests are cheese officionados, they shouldn’t be afraid of a little crumbling.

Pair these cheeses with green and red grapes as a counterpoint to both texture and the strong flavors.

Wine Pairings
The links included above go to cheese specific pages, many of which offer suggestions for wine pairings.

Setting Up your Platter
A large wooden cutting board or cheese board will make an excellent surface to present your cheeses on, and will allow you to offer cut pieces as well as the remainder of the whole cheese for a good visual effect. The whole piece may be cut right there if you need additional servings.Depending on your selections, parsley, cilantro or mint may be used for a bit of garnish on the platter. If there is room, crackers and fruits may be included, or served on separate dishes. Mustards, jams, or other wet offerings should be served in separate bowls.

Make labels to display on your platter. Small fold-over cards, or cards mounted on toothpicks which are inserted into the respective cheese work well. They may be hand-written or pre-printed to suit your gathering.

 

Don’t be afraid to try new things. There are literally thousands of cheeses worldwide, and with so many of them now available in groceries an markets across the US, they are readily available to consumers. Taste them, cook with them, share them with your friends!

–Ann Cathey

Not the Turkey You Were Looking For

For Thanksgiving this year, I was unfortunately unable to secure the turkey I was looking forward to cooking and consuming. Instead, I wound up scrounging in the kitchen to come up with a passable meal. I think this one counts as a win.
We had a bottle of Cabernet Sauvignon from the Wine for Dummies collection to start with, that my partner found in, of all places, a dollar store (but not for a buck). It had a lovely, dark color, a somewhat fruity nose, and a delightfully full-bodied tartness.

In the chest freezer I found a pound each of ground buffalo and lamb. When mixed with the right spices (onion, garlic, and white pepper) and with a bit of red wine, this became what is affectionately known as a BAM loaf. With all the ingredients thoroughly mixed by hand, it went into a 300F oven for about two hours.

Then there were the sweet potatoes. they were peeled and washed rather than simply baked whole. We played with spiral cutting them, the spirals becoming “butterflies” and the leftover chunks going into a pan to roast. We seasoned with garlic, cinnamon and seasoned salt. While the chunks cooked to a turn, the spiral butterflies did not bake so well. I think we will try deep frying them next time.

In a heating skillet we dropped some butter and minced garlic with white pepper. Once it was browned a bit in went some sliced crimini, fresh baby spinach leaves, and a couple of tablespoons of red wine. Stir, heat to wilting stage, and serve!

 

 

 

 
The plate turned out attractively, and everything passed the discriminating taste testing. Voila!

— Ann Cathey

Summer Spritzers

A spritzer is traditionally a mix of wine and sparkling water, soda, or some other carbonated liquid. There are so many different combinations that may be made that they defy being called “recipies”, really. It’s more a matter of “if it tastes good, drink it”!

Using a base of lemon-lime flavored soda or flavored sparkling water, pick a juice and a fruit or two for non-alcoholic beverages will please children and adults alike.

Lemonaide with raspberries and blackberries, or with peach slices is popular.

Grape juice combined with apple juice is also a nice, light combination. Black Cherry flavored sparkling water gives it a tasty twist from the spritzer standard of lemon-lime.

Watermelon and crushed pineapple are great with a pineapple or apple soda.

Try agave nectar, mint leaves, and pomegranite seeds together. Combine them with soda, sparkling water, or for a more adult twist add seltzer.

For the adult versions of spritzers, Moscato, Sangria, Merlot, or even a shot of peach schnapps, may be combined with the soda or sparkling water for an effervescent and festive drink on hot summer afternoons. Wine or fruit juices may also be combined with Champagne or Asti Spumante.

Let the kids help put them together for some family fun, too.

There are simply too many combinations to put all in one article. Don’t be afraid to try different pairings of flavors that you already and enjoy as well as new flavors. Be adventurous!

Suggested Wine and Cheese Pairings

Not everyone is an expert at wine and cheese pairings, but everyone should know what they like.

If you are setting up tasty treats for a gathering and would like a simple guide to wines and cheeses (and other tasty ideas), this list is taken from my own experiences. I’m not an expert in the field, but I know what I like and what combinations are pleasing to my palate. I’ve added links to the different types of cheeses and wine varieties for the curious.

If you enjoy Brie, cold or warm, Riesling chilled or at room temperature is lovely. With the Brie, if it is being warmed or baked, add a sprinkle of pine nuts and some jam. Apricot, raspberry or loganberry have all proven to be excellent. Serve with thinly sliced baguettes.

Soft goat cheeses are good with Shiraz (or Syrah). They come in several flavors these days, most notably honey, garlic and herb, and sun dried tomato. Pair these with sliced sweet apples, crisp crackers, or a “party bread” (small loaves baked and cut specifically for canapes).

Parmesan and Asiago are very dry, crumbly cheeses most commonly found grated or flaked for toppings. They are also delightful tasting cheeses and pair nicely with Chardonnay.

Sangria and pink Moscato are favorites to pair with fruits and mild cheeses such as Mozarella and cheddar. These are most often used as dessert wines and tend to favor sweet accompaniments.

Red Moscato and chocolate and dipped fruits are a winning combination. Along with Belinnis, this combination is fun for brunches.

Some traditional standards that are generally true for meats are red wine for red meats, (beef, pork, venison, buffalo, duck), and white wines with white meats (chicken, turkey, fish). I have found this to be true for the most part.

Merlot and Shiraz pair well with grilled red meats. Chardonnay is a crisp counterpoint to may seafood dishes. Sauvignon Blanc goes well with most chicken dishes.

As for cheeses, when in doubt, you can’t go wrong with a good cheddar.

I hope this clears up a little of the mystery of pairing wines, and that you will experiment for yourself to find the combinations that most please your palate.

 

— Ann Cathey

Winking Owl Merlot

Let me begin this writing by saying that I am not a wine drinker. I have problems with the tannic acid inherent in wine, though I find the flavors fascinating, My palate was given a good basic education by my father, who has tasted many wines form all over the world in his lifetime. I took his teachings and have applied them to my passion for cooking.

Winking Owl is a small vineyard located in Modesto, California. It does not have an independent website. Winking Owl produces wines for the private label of ALDI (a supermarket chain originally based in Germany). In spite of being offered for under $5 a bottle, Winking Owl produces some decent little table wines. We have found them to be wonderful for cooking!

Our latest experience was with the Winking Owl Merlot. This richly hued wine is soft and smooth on the palate, though without the customary dryness normally found in a good Merlot. The flavor was distinctive, offering hints of berries.

The first half of the bottle was used to slowly cook a piece of pork in a crock-pot. The second was used with beef. In both cases, the wine took a supporting role, offering a nice bouquet and background to the dish without overpowering the flavor of the meat. It blended well with the garlic and herbs used each time.

Any red wine used in cooking will be absorbed by vegetables if they are allowed to cook in it directly over a period of time. With our pork dish, fresh carrots lined the bottom of the pot used. They took on the flavor of the wine without losing their intrinsic flavor, proving the Winking Owl Merlot not exceptionally strong as some Merlot can be.

With the beef, red potatoes were cooked in such a way to allow the wine to be absorbed. The potatoes, served with a bit of butter and a dash of salt, turned out to have an enhanced flavor rather than being totally overpowered by the wine. We were pleased with the result.

Rather that cooking with an expensive wine that you might be better served drinking, give the Winking Owl Merlot a try in the kitchen. You may be surprised by its versatility in enhancing your dishes!

More information on Merlot wines may be found here.

On a scale of 1-5 –
Appearance: 4
Nose: 3
Flavor: 3
Body: 3
Overall: 3

— Ann Cathey

Manager Markdowns Make Magnificent Meals

My partner in food and I went grocery shopping today, and wound up finding a lot of interesting items on clearance. We typically go to as many as five local groceries to find things we like. Fortunately, those five stores are all within a 2-3 mile strip along the north loop in Conroe.

To some people “manager markdown”,  “quick sale” or “clearance” marked on food items means the food is nasty or is beyond saving. Not so! For vegetables and fruits, they have not “gone bad”, but are no longer attractive in one way or another. For meat, it means you must either cook it when you get home or freeze it. Meat cannot legally be sold here in the United States if it is aged past human consumption, according to several grocery butchers I have spoken with.

On this week’s shopping adventure, we caught some interesting items in the mark downs at several stores that happened to lend themselves nicely to a single meal.

It all got started with a bottle of inexpensive Winking Owl Merlot at our first stop. I wasn’t sure what we would do with it, but I cook with red wines frequently. That made the bottle a good investment.

We still had no dinner plan while shopping at the second store. This rapidly changed when we found a two and half pound package of boneless pork loin backribs marked down for quick sale. Half of this was put into the freezer after we got home for later use.

This was followed by a package of “gourmet blend” mushrooms, crimini, shiitake and oyster, marked down at another store. I thoroughly enjoy crimini and shiitake, though do not recall having oyster mushrooms before. My partner told me he trusted my judgement as I reached for some tiny, “three-color” cipollini onions and he picked up a small bunch of fresh, thin, tops-on carrots.

Upon arriving home, everything was cleaned and cut appropriately. We loaded the carrots into the bottom of a crock-pot. Next in went the meat. I stuffed some roasted garlic (also bought on clearance and stored in my freezer last month) into the cuts in the top of the meat. The finely sliced onions were sprinkled on next. The mushrooms were already cleaned and broken down into smaller pieces, so they were sprinkled over everything else. A half-bottle of wine was poured over everything, gently so as not to disturb the layers. A sprinkle of Herbes de Province and the pot was sealed and allowed to work it’s magic.

We had to wait several hours while the dish cooked, but we were able to distract ourselves with some lovely Boar’s Head Edam, also found on clearance today. The cheese was served at room temperature with “woven” wheat crackers. It took the edge off while we waited on our meal.

Finally, the wait was over. The delicious aroma of the cooking pork had filtered through most of the house, teasing us with anticipation. I almost burned myself in my haste to get that pot open and get at the treasure inside.

The meat was cooked through, as I insist on with pork, and the carrots were firm without being crunchy. My mouth was watering in anticipation as we plated up.

Dinner was served up with some leftover fingerling potatoes roasted in butter, garlic and dill from the night before. The saltiness of the potatoes was a good contrast to the sweetness of the carrots and mushrooms.

Keeping your eyes peeled at the grocery for mark downs can lead to some interesting meals in the kitchen. Give it a try and see if you don’t manage to save a few bucks and find some new favorites!

— Ann Cathey