We had sandwiches and appetizer trays of ham, chorizo, cheese and bread
Saturday, January 2, 2010
Spanish Deli
One of our favorite eating venues in PR is Panaderia Espana in Isla Verde... for multiple reasons 1. the food is great, 2. we have been going there since we were kids 3. my brother worked there and 4. they love us there.
We had sandwiches and appetizer trays of ham, chorizo, cheese and bread
We had sandwiches and appetizer trays of ham, chorizo, cheese and bread
Christmas in PR
We traveled to puertorico for the holidays and spent it with my parents. Our Christmas eve dinner was roast pig with rice and beans, blood sausage, and salad.
The roasted pig and rice and beans we picked up at Panaderia Espana in Isla Verde
The roast dominated the table
We bought some blood sausage (morcilla) from a local vendor
and fried it up for appetizers
Hope everyone had as great a night.
The roasted pig and rice and beans we picked up at Panaderia Espana in Isla Verde
The roast dominated the table
We bought some blood sausage (morcilla) from a local vendor
and fried it up for appetizers
Hope everyone had as great a night.
Saturday, December 12, 2009
Monday, December 7, 2009
Wednesday, November 18, 2009
Vegetable Rolls
I have been watching a fascinating show online; Aventura Culinaria hosted by Gaston Acurio, which chronicles the culinary landscape of Peru. It can be found on youtube. In one of the shows he covers the Japanese influence on Peruvian cuisine and the way the sushi roll or maki roll has glided away from the rigid original interpretations to include whatever fresh ingredients where on hand.
In that spirit, I tried my hand (somewhat sloppily) to make some vegetable rolls. I started up the rice cooker, all I had was long grain rice so I used that, 4 parts rinsed rice, 5 parts water. (ideally sushi rice, a piece of kombu kelp added to the cooker).
I had some nice asparagus that a neighbour had brought us.
Also some baby carrots
I blanched the asparagus and carrot in a pot of boiling salt water for 3 minutes then shocked it in cold water... oh by the way I had some corn.
I made a soy glaze with 1/3 of a cup soy sauce, 1/3 cup water, 1/4 cup honey, chopped garlic, chopped ginger, the juice of half a lime and 3 tsp of sugar. I reduced it down by more than half (bubbles large).
Once the rice was done, I finished it with 1/3 cup of white rice vinegar with a tablespoon of sugar dissolved in it and a pinch of salt.
I spread it on plastic wrap (ideally a bamboo sushi mat)
I layered the asparagus and carrot and painted it with the glaze (could have used more glaze)
I then rolled it using the plastic wrap, it was a bit sloppy (I was) but the overall stayed together.
I served it with turkey breast and corn
It was very good if not as pretty as I hoped. The sushi rice tasted right to me and the vegetables were crisp and tasty. Will work on the technique some more.
In that spirit, I tried my hand (somewhat sloppily) to make some vegetable rolls. I started up the rice cooker, all I had was long grain rice so I used that, 4 parts rinsed rice, 5 parts water. (ideally sushi rice, a piece of kombu kelp added to the cooker).
I had some nice asparagus that a neighbour had brought us.
Also some baby carrots
I blanched the asparagus and carrot in a pot of boiling salt water for 3 minutes then shocked it in cold water... oh by the way I had some corn.
I made a soy glaze with 1/3 of a cup soy sauce, 1/3 cup water, 1/4 cup honey, chopped garlic, chopped ginger, the juice of half a lime and 3 tsp of sugar. I reduced it down by more than half (bubbles large).
Once the rice was done, I finished it with 1/3 cup of white rice vinegar with a tablespoon of sugar dissolved in it and a pinch of salt.
I spread it on plastic wrap (ideally a bamboo sushi mat)
I layered the asparagus and carrot and painted it with the glaze (could have used more glaze)
I then rolled it using the plastic wrap, it was a bit sloppy (I was) but the overall stayed together.
I served it with turkey breast and corn
It was very good if not as pretty as I hoped. The sushi rice tasted right to me and the vegetables were crisp and tasty. Will work on the technique some more.
Friday, November 13, 2009
Cafe Rustica
The boy had a rehearsal at The Carpenter Theater, so we stopped for dinner at Cafe Rustica.
We started off sharing the frog legs baked with a hearty putanesca type sauce and grilled bread.
The legs were meaty and tasted flavorfull with just a hint of seafood. (what the boy said)
I had a Kelpie beer, which was interesting
The boy ordered the Gemeli with Gambero (shrimp and pasta with peas in a creamy red sauce) The shrimp in this dish were cooked perfectly, with a crispness to each bite.
I ordered the rabbit saddle with gnochi with apples and cheese.
Everything was very good, the boy brought home some leftovers, the service was great and they treated us very well. Will definitely be back.
Cafe Rustica
414 E Main St
Richmond, VA 23219-3822
(804) 225-8811
We started off sharing the frog legs baked with a hearty putanesca type sauce and grilled bread.
The legs were meaty and tasted flavorfull with just a hint of seafood. (what the boy said)
I had a Kelpie beer, which was interesting
The boy ordered the Gemeli with Gambero (shrimp and pasta with peas in a creamy red sauce) The shrimp in this dish were cooked perfectly, with a crispness to each bite.
I ordered the rabbit saddle with gnochi with apples and cheese.
Everything was very good, the boy brought home some leftovers, the service was great and they treated us very well. Will definitely be back.
Cafe Rustica
414 E Main St
Richmond, VA 23219-3822
(804) 225-8811
Monday, November 9, 2009
Gastronomy in Spain
My brothers Flickr set is worth perusing.
http://www.flickr.com/photos/ericmonasterio/sets/72157622594265647/
Pictures of food through spain
http://www.flickr.com/photos/ericmonasterio/sets/72157622594265647/
Pictures of food through spain
Subscribe to:
Posts (Atom)
Posts
