Thursday, 28 April 2011

Stroll around the Majestic Seville.


La Giralda by Rob Stoke
When I take the Ave (high speed Spanish train) from Madrid to Seville and quickly like the velocity of the train I start to see a lot of abandoned development in the outskirt of the cities we were leaving behind so I start to be a bit concern given  I haven´t  been in Seville for a few years and really I don’t know how much the property development speculation has changed the city, and in which mood  was one of the more happiest cities in Spain and for add more uncertainty to my trip was pouring down arriving to Seville,  the Andalucía sunny city.
But when I set my foot in the Santa Justa Railways Station all my worries begin to disappear, various famous flamenco artists around the station, some back to home some with destiny far like Tokyo.  A chatty taxi driver doing his best for drive us in the picturesque cobbles streets with a ridiculous charge of only € 4 to our hotel and a nice welcome reception give me a glance that Seville can survive like did in the past to the most fiery crisis.
Next day the rain still there, so nothing better to recover the mood to go a have simple breakfast in a local bar, coffee and toast with olive oil with some of the more sweetest orange juice ever tasted.
We ahead to La Giralda, the 3 catholic centre in dimension after St Peter (Rome) and St Paul (London).  If you arrive around 10:00 am you can visit the Cathedral and listen the early mass, even if you are not a believer the experience in such a place will fulfill you. Then after that you can buy your ticket and explore the “Patio de los Naranjos” (Orange Tree Square) and climb the bell tower that really is old Arabian minaret. Yes, the architecture of Seville is a mix of style and civilisation that somehow make sense, in every corner and every building of the city you can find roman ruins, Muslim architecture until the VIII century and splendid baroque architecture from the XVIII. Once you finish contemplating the treasures of the cathedral, nothing can you make ready to enjoy the breath-taking Real Alcazar Palace, just a few steps from the Cathedral.
Real Alcazar

The Real Alcazar was house of caliphs, Maghreb and Spanish kings, everyone trying to do better than his predecessors, every corner, every room seem an eternal dream, the total mixture of style will you transport in the time several times like if you were in a time machine.
When you finish to visit the Maiden Courtyard or Doll Courtyard you will feel that is time for a break or change of scenery, so you are ready for visit the monumental garden, even with the quantity of tourist you will feel the peace that transmit the several terraces that shape the different garden style with a predominance of palm and oranges trees, if you arrive in early spring the smell of the oranges flower will delight all your senses.
Real Alcazar Garden
But Seville is a very proud city and for them have this two unique architecture gems wasn´t  enough they decide to organize a Iberoamerican World Fair of 1929, as a result another collection of style building, the most representative of all are the 50.000 m2 of the Plaza de España, the square combined Art Deco with Neo-Mudejar, a water channel and four bridges are part of the square as well, all of that is surrounding  by another beautiful gardens, The Maria Luisa Gardens became from the first moment the place to be for the local burgesses eager for live monarchy style life.
Plaza de España

Another essential walks of Seville, is over the outskirt of the Guadalquivir River where you can access to the top of the Gold tower a defensive watch tower from the 13th century, the bullfighting arena and the Maestranza Theatre.  In the another side of the river is the famous Triana neighbourhood, pottery shops, flamenco schools, churches and the Betis street one of the most popular places to have a Spanish tapa or late drink.  Another great area to just get lost is around  Sierpes Street, traditional shops like hat makers, clock houses ,bookshop in and old Theatre,  modern and traditional Andalucía fashion shop and bakery’s and terraces for enjoy the sun drinking an Alhambra beer is some of the things you can find around one of the most popular streets.
The best place to stay must be the Santa Cruz area, where are located most of the major monumental attraction of the cities. Lately Seville has a lot of new boutique hotels that are recover and old building or house and transform in elegant spaces like the Corral Del Rey like Converted from a 17th-century palace or Casa Numero 7, and old baron residence, but even for short budget Seville is full all typical houses from the 18th or 19th with the typical Andalucía courtyard that now open the doors like a charming little hotel.  We stay in the Abanico Hotel, very close to the Pilatos House, another places where is seriously recommend you, and from a short walk from the main attractions but with many local places to enjoy a tapa or secrets little street, church and squares that are difficult to find in twisting city map.

Seville is overall Tapas, the Andalucía gastronomy is simple and tasty and nothing else can challenge the Tapas in this way. The best areas for go to Tapas are around Santa Cruz and Calle Betis (Kiosko de las Flores is a good place for example)


Taberna Aguilas, Seville

Meson Don Raimundo. In the Jewish area and very close to the cathedral, the place offers a very old traditional menu including mozarb dishes in a room full of history and Andalucía tradition decoration. The food is rustic, tasty and with any more pretention than emulate old dishes base in natural local ingredients. We start with traditional soup that was enough for put an end to our meal, late we have the rabbit stew, that was very tasty and tender, unfortunately the Mozarb citrus lamb style cooked in a brick oven was overcooked and no sign of staff member  offer us a change or a discount. Overall is a nice place to have a big meal after a hard walking day, and if you no speak Spanish just point what you like in the English menu, one of the things more I enjoyed of Seville are that in several places the staff don’t speak too many languages and give an extra authentic touch to your experience.
El Rinconcillo, so far the simplest cuisine and the most grateful experience, is not just a nice tourist spot to have a tapa, they offer very good wine with a very nice and creamy croquets, good seasoning and cook tortillas and good quality ham and cheese at very low prices. Even the bread tastes so natural and fresh that you will be wondering when was you last time that you enjoyed just eat bread! The house has been open since 1670 and is famous for the Caballero ad with Azucar Moreno.
Calle Aguilas is the same street of Casa Pilatos, you can find a bunch of places that you can have a really nice time, La bodega is perhaps the more popular and lively of all of them which a very easy access from the street, the environment is great, shame the tapas didn’t stay in the same level.  But also you can find more quiet places like Taberna Aguilas, with a very simple tapas executed in a traditional way with a very charming attention by his owner  with full of locals that works in the shop around. But in any street you take almost in any direction you can make real find.
La Campana Pastry Shop
Calle Sierpes is one of the favourite’s places for the locals to go and have tapas, but if you want some sweet in the pastry shop La Campana with keep doing traditional recipes since 1885. And if you are getting tired of too much tapas they made the more moist and fresh sandwiches probably in whole Spain.
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Tuesday, 19 April 2011

Red Radishes, the spring winner.

Radish Night, 23 december. Oaxaca, Mexico. Photo by Yaya Dada
 
Radishes are tasty, crunchy and good for your circulation, stimulate the liver and is good in vitamin B6. They will be in season until middle summer and since very little was one of my favorite vegetables in our garden, first because their leaves look pretty, and is very pleasant when you remove them from the ground and you discover their red or pink color, but second is because they are a recurrent joke in the background histories of Mort and Phil the most popular Spanish comic. Furthermore they are very easy to grow up, in a month or less they will ready for eat.

So I have for you a nice bunch of salad recipes with radishes or radish with mackerel like a main course and as well a couple of ideas where you can use the radish like a side dish for lamb or fry fish.

I hope you enjoy this popular root vegetable since time of Romans and Greek, and they even have their own town in central Spain, on the way to Navarra from Soria and even their own celebration day celebrated by farmer in Oaxaca, Mexico.

Tip: In Spanish radish are called rábanos ◦
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Tuesday, 29 March 2011

Spring Seasonal British Food Calendar



Spring has arrived!!  and a lot of new ingredients are waiting to be used in our kitchen, just download the kitchen voyage spring seasonal calendar to know what to cook in this season. Remember eating according to the season is healthier, eco-friendly and cheaper!

In season this April: radishes - rhubarb - lettuces - salad leaves - purple sprouting broccoli - salad onion - watercress - rocket - wild garlic - chervil - oregano - sorrel - thyme - honeydew melon - salmon - sea bass - Scottish farmed trout. Baby spinach - English strawberries (late in the month) 

Download calendar for Excel 


See you soon with new recipes.. ◦
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Monday, 21 March 2011

Dorsoduro, quietness in Carnival.

Dorsoduro, quietness in Carnival.

Dorsoduro. Views from Ca Razzonico
My first time in Venice had been less than one year ago, like the thousands of tourists that arrive every day I was following the main attraction of the city in a sunny May, like millions I was just fascinated by the architecture, and sense of power and opulence of an ancient empire and if this wasn’t enough everything is surrounded by water, everything moves through the waters of the lagoon, so I was moving from one boat to another to discover the gems of the city.
In one of the vaporettos (water buses) that sails the Grand Canal I discovered all the luxury of one of the most successful empires and in St. Mark Square I was even more impressed with symmetry of the building, and the glorification of the architecture. But really it  was the Rialto bridge, the definitive masterpiece put me in contact with the rialto district and its fresh market, definitely this was the glance for coming back to Venice, to discover the areas, the venetian and overall the food that are hidden in the backstreets of the palaces.
Langoustines in the Rialto Market
So back this year just the last weekend of Carnival, busy times around St Mark Square, but just in the south of the city, in the Dorsoduro area most of the tourist don’t go more far that the church Santa Maria della Sallute and its impressive dome, but there  is plenty to explore, like the Peggy Guggenheim, la Galleria de la Accademia and its very rich collection of Veneto paintings, including artist like Bellini, Tintoretto Gianbattista ( my favourite) and of course Canaletto all in the same building which  you can feel  moving slightly at first floor level. Another great place is the palace Ca´Razzonico over the Grand Canal, inside its impressive rooms (look up to the cellings!) is the museum of the settecento, and most of the rooms have views over the Grand Canal or over the Dorsoduro, and as well a charming garden with salamander and turtles. A good bunch of church´s and bell towers where in every one you will find art (in the San Sebastiano painting of Paolo Veronese), classical music, exhibitions (San Barnaba), impossible architecture, beautiful bell towers, some in decadence like the roman church, but a lot of peacefulness for the soul (even if you are not catholic) and as well a place to rest the feet.
Bell Tower in Dorsoduro
San Sebastiano



But beside the Dorsoduro attraction, the best are the streets where you can still find the locals mixed with a more select tourism. Another difference are the shops, here they are not just plastic Chinese mask and cholesterol pizza restaurants, here still handmade bakery, musical instrument shops, little groceries and plenty places for enjoy a drink like with some snacks like in Campo St. Marguerite at a very good price.
Bakery in Calle Lunga de San Barnaba

"Demijhons" around San Sebastiano bridge



Also the area offer very good options to stay like the five stars Centurion Hotel once upon a time a palace has been recently build with modern interiors and pieces or modern art like the chandelier in the atrium or fantastic mirrors and vase with flowers in the hallways, fortunately the hotel take care of the more important, the bedrooms, giant master beds, in a room where you never going to work out over the high of the decorated celling, the best view where you can appreciate the golden sunrise over Venice, but now that I said golden I can forget to mention the bathroom beaten with  gold surfaces. The breakfasts include a good selection of Italian hams and breads and the staff make you feel very comfortable given that they are formal but without pompousness.
Centurion Palace Hotel
 Another great place for stay and spend a whole week is without doubt is the Avogaria Hotel, in the most quiet and Italian areas of the Dorsoduro, a very practical double head shower, nice size bed with a fur for warm your feet ,you can said that the bedroom is not the more bigger that you have seen and at the moment are only 3 rooms, but after a busy day around the city Avogaria offer you your own private courtyard with plants and trees, just to enjoy and relax having a drink or even a meal. The staff is another quality, a respectful treat but without formality will make you feel like you are visiting your best friends in Italy.
Avogaria Suite, views from your own backgarden.

Venice, the Gastronomic Experiences.
 Now you know what to see and where to stay, but after all this is kitchen blog and you need to know where to eat in a place where is full of tourism and where the quality is no so easy to find.

First the best classic, Harry´s Bar.


 On March 5 2011 we went to Harrys Bar for lunch. Harrys is an institution in Venice and we booked a table in the first floor dining room with views out on to the Grand Canal. Harrys is not a cheap option but the quality of the food, wine and service explains its premier reputation.
As a starter we both had the classic carpaccio with a side order of baby artichokes recommended by Carmela Cipriani the vivacious host of the restaurant and descendant of the owner.These dishes were both superb in their execution and taste.this was followed by two pasta dishes,Ravioli with spinach and ricotta cheese and a pasta bake with cheese and ham. I have never tasted better pasta than that at Harrys and I have been to many Italian restaurants around the world.These dishes were accompanied by the freshest green salad grown locally which gave the salad its unique salty flavour.
For desert we had a lemon meringue pie and another creamy meringue style dessert. And here lies my only criticism of Harrys...the desserts come in at a whopping 25 euros each which I think is somewhat excessive!
With a delicious Bellini to start and a carafe of red with the meal the bill came to 250 euros...but compared to restaurants of a similar standing in London and Paris this was a memorable eating experience.


The best of Dorsoduro,  Avogaria Locanda & Restaurant Venice
 This small restaurant in the Dorsoduro locality is a real find. Not only is it a first class restaurant but it has 3 lovely bedrooms on the ground floor, two with private courtyard gardens. We stayed here March 4-March 7 2011.
On the first night we had dinner in the restaurant which is a small cosy area with funky artwork on the walls.
To start we had a Tempura of vegetables which were deliciously crunchy and in the lightest batter I have ever tasted. Our other starter was a seafood risotto . The rice was perfectly cooked with generous scatterings of venetian seafood.
We had a superb bottle of red wine to accompany our meal which was recommended as the perfect compliment to fish and meat.(Campogadis by Ruffo Vini)
As a main course I had raw beef with herbs and my partner had a selection of fried fish with vegetables.
Both were superb and the presentation first class.

We had no room for dessert on this occasion and the meal was truly memorable.
Courgettes with stracciatella
Mixed fish grill

Francesco Pugliese  is to be congratulated on creating such as superb venue for eating drinking and sleeping, and his staff for providing such a warm welcome and attentive service !


With a view. Linea d'Ombra.
Linea d'Ombra  views
 This is a restaurant full of traditional Venetian dishes with a modern twist, the terrace over the Giudecca Canal are breathless. The seafood and fish are very fresh; the staff is very professional, the head waitress knows very well his job even had been working in places such as Harry´s Bar or Sheishiki London. Also they have a very respectable wine list that includes Veneto wines special for the risotto or as well the good range or pasta selection available in the menu. Just first to order watch out the prices, some antipasti and starter are around €35 a bit overprice if you can´t get a table in the terrace!

Osteria Ai Storti,
Osteria Ai Storti, Piatti Tipici Veneziani, San Paolo, 819, 30125 Venezia - wonderful food in venice italy
Picture by PatrickOhnewein's

 Has become a classic in my trips to Venice, very close to the Rialto market this very little (I mean it) osteria wine bar serve the most fresh fry vegetables like the famous venetian courgettes, cod, and octopus, but you can ask as well for gnochetti or spaghetti vongole and get very nice local wine at very good price is no surprise that the osteria is full of local workers around the rialto area. Ah and don’t get up without trying the huge portion of tiramisu!


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Friday, 11 March 2011

Kitchen Voyage Trips

Dorsoduro, Venice
Soon will be back with all the news from our trip from Venice and our experiences in Harry´s Bar and Avogaria Restaurant.
Mix grill fish from Avogaria Restaurant


And as well with a mini guide for the best of madrid including great restaurants and tapas bars.

See you soon ◦
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Wednesday, 2 March 2011

Chicory the perfect companion



Chicory or Endive are originally from  Europe and now are  in season, just when we start to thinking in the summer ahead chicory is in the right moment for start to make the changes that we need in our diet,  from stew to salads. I think one of the reason why chicory still popular in the supermarket chain is because the compressed shape of his leaves and are available in two colors, the dream of any supermarket manager. So I decided bring to you a bunch of salad recipes that include Jaime Oliver and Gordon Ramsay; a more French style salad because the endive are very close related with the French cuisine and to end another salad with cheeses that usually my aunt make in the winter family reunions like a canapé also present in her nutritional book.  In fact the little bitterness of those leaves go very well with rich cheeses like blue ones.  Chicory as well has been used like a substitute of the coffee, so why not try start the day with this very awakening juice.

Chicory salad with Mimolette cheese.
Serves 6. Timing  15 min. Kcal 170

mimolette
Mimolette cheese by pinprick's

Salad
Vinaigrette
1 lettuce (lamb or frisée)                              1 tbsp cider vinegar
3 read chicory heads (leaves separate)         1 tsp Dijon mustard
100g mimolette cheese (in stripes)               1 tsp caster sugar
50g walnuts (finely crushed)                        Salt and pepper
                                                                  3 tbsp walnut oil
                                                                  4 tbsp Groundnut oil

1.       Place the leaves of chicory and lettuce in a bowl and add the mimolette and the crushed walnut.
2.       In a little bowl mix the vinegar, mustard and sugar and pinch of salt and pepper, then add the oils and whisk  very well. Taste your seasoning.
3.       Pour the vinaigrette over the salad bowl and serve!


Roast Quail with Endives by Gordon Ramsay.
Serves4. Timing 35 min.  Really nice salad but watch out 530kcl!
Salad
Vinaigrette
2 oven ready quails.                                         2 tbsp white wine vinegar
6 thyme sprigs                                                  ½ tsp Dijon mustard
20g hot melted butter                                       5 tbsp Walnut oil
2 chicory (white and red leaves separates)        2 tbsp olive oil
14 small basil leaves
50g walnuts.
Oven 200ºC

  1. We need start cooking the quails, first filling the quails cavities with the thyme.
  2. In a hot frying pan with a 2 tbsp olive oil brown the quail breast side down for 3 minutes pressing down onto the pan to get the best color possible. Now turn over and cook for another 2 minutes and basting a few of the hot butter over the bird.
  3. Transfer the pan to the oven and roast for 5 to 8 minutes. Remove and let to cool.
  4. Put the chicory (big leaves cut into quarters) walnut and basil in a big bowl.
  5. For the dressing mix all the ingredients in a little bowl and whisk together very well, add some salt and pepper for seasoning. Pour over the bowl with the chicory.
  6. Remove the breast from the birds and then slices them.
  7. Serve the salad in the plates with the quail slices on top. 
 Quick Chicory salad with a really tasty dressing by Jaime Oliver.
Serves 4. Timing 20min. 
Salad
Vinaigrette
4 chicory (white and red leaves separates)   8 big basil leaves  
8 little basil leaves                                        1 garlic clove (peeled)
2 tbsp capers (drained)                                3 tbsp olive oil
                                                           ½ tin of anchovies in olive oil
                                                                   1 tsp Dijon mustard
                                                                   2 tbsp natural yoghurt
                                                                   3 tbsp red wine vinegar
                                                                        

  1. Arrange the chicory and basil leaves in a big salad bowl or already in a big salad dish.
  2. In a liquidizer mix all the vinaigrette ingredients and whiz them. Take a taste, season with a few salt and pepper and add a splash of water, whiz again.
  3. Put a tbsp. of olive oil in a hot pan, add the capers for 2 min.
  4. Sprinkle the capers over the chicory leaves and drizzle with your salad dressing. Ready to enjoy.  
Cheese chicory canapés.
Endives by coses de pac's
50g blue cheese. 200g cream cheese. 100g brie cheese.
1 tbsp of diced salad onion (very finely)
10 green olives5 black olives (diced very finely)
4 white chicory (leaves separated)
50g walnut.
1 tbsp vinegar

1.    In a big bowl with half of cold water add the vinegar and chicory leaves. Left them rest for 5 minutes. 
2.    Rinse the leaves in rinse water and drain in a colander.
3.    In another bowl mix all the cheeses very well, using a whisker or a fork
4.    Add the diced black olives and salad onion to the cheese mix and season with pepper
5.    In a serving dish arrange the chicory leaves and fill with the cheese mix and top ones with the green olives and another with a piece of walnuts.
6.    Before serving refridgerate them for at least half an hour.


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Sunday, 27 February 2011

CHICKEN WITH ORANGES OR LEMONS IS THE QUESTION

naranjos al atardecer
Photo by silviaN's

Lemons and oranges have very similar history, their origin is not exact but most probably the y came from china or South East Asia, both even they are an ancient fruits they are really hybrids, lemon  is a genetic combination of sour orange and citron and the oranges is another hybrid from grapefruit and mandarin. Early the lemon was attributed with curative properties and the Chinese consider that have an orange trees bring you luck. Step by step these two citrus starts to be more popular in Europe, first introduced for the roman troops, then for Arabs in the Mediterranean (Seville orange) and finely in the middle ages for sailors to Genova and Portuguese to iberic peninsula. And then lemon and oranges went to conquest the Americas where actually are concentrated the bigger production countries.
Well now will have the opportunity to rejoin the 2 citrus with another famous South East Asia source of food. Lemon Chicken or Chicken with oranges is the question. (Click in the links for see the recipes)
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