Developing a more refined sense of taste doesn't have to be difficult or intimidating says Alexis Kerner, who founded the Olive Oil Workshop (theoliveoilworkshop.com) in Sevilla in 2014. Tasting, she says, is simply a matter of paying attention and becoming more sensitive to the nuances of flavor. An American who has lived in Andalucía for more than a dozen years, Kerner never really thought of herself as having an unusually refined palate. Then she became fascinated with the many types of olive oils produced in the region. A recipient of a diploma as a certified olive oil taster from the University of Jaen and the International Olive Oil Council, Kerner offers olive oil tastings as well as trips to orchards and mills. She is bullish...Read More
Readers who've been following us for a while know that we have a special love for Spain and its varied cuisines. In fact, if you just plug “spain” into the search box to the right, you'll find multiple pages of posts about Spain and Spanish food stretching back to November 2009, when we wrote about the fabulous blue cheese of the Picos de Europa, Cabrales, and gave you a recipe for Cabrales with sauteed apples, walnuts, and honey. Peruse those pages and you'll find recipes for authentic paella, patatas riojanas, and a number of other Spanish classics. There are also some Spanish-inspired originals, like saffron shortbreads and orange and almond tart. We're heading back to Spain this week for some extended research, with stays in...Read More
Last year for the holiday season we made saffron shortbread cookies, and we were feeling bad that we didn't have a new holiday cookie this year. We got to thinking about winter sweets and some of our all-time favorite flavors, and the two sort of came together. Some of the quintessential tastes of Spain are almonds, saffron, and bitter oranges. Why not adapt our standard linzer tart recipe to reflect that different range of flavors? Instead of hazelnuts in the dough, we could use almonds. Instead of vanilla, we could use saffron. And in place of raspberry jam, we could use Seville orange marmalade. (OK, we know that the marmalade is more a Scottish than Spanish flavor, but it does use the bitter oranges of...Read More
We've been lucky enough to visit Sevilla's Taberna del Alabardero every few years over the last few decades, but it's possible that our most recent meal was the best yet—even though it was off the modest bistrot menu instead of from the haute cuisine fine-dining menu. Now with sites in Madrid and in Washington, D.C., Taberna del Alabardero began as a social-work program launched by a priest to teach marketable skills to boys from the streets. It's evolved into one of the top hospitality schools in Spain. The original location in Sevilla near the bullring is the laboratory where all that hospitality training is put into practice. The townhouse mansion has fine dining rooms upstairs with a menu that would have made Escoffier smile. (The...Read More
In 2005, Tomás and Antonio Casablanca opened Bodeguita Casablanca on a busy little corner near the Puerta de Jerez in Sevilla, Spain. Their creativity with traditional dishes has made them the darling of chefs all over Spain. We first encountered their tortilla al whisky at Dani García's La Manzanilla tapas bar in Málaga, where he acknowledges Casablanca right on his menu. So our first order of business on getting to Sevilla was to eat lunch at Bodeguita Casablanca. And the first thing we ordered was a tapa of Tortilla al Whisky, shown above. The sauce is made fresh, and carefully cooked so it retains some of the alcohol from the Scotch. And the roasted cloves of garlic on top are both pungent and sweet. This...Read More
We're in Sevilla at the moment, researching what's great and new for the new Frommer's Spain. Part of what's new is the completely re-done public market in Triana, just across the river from Sevilla proper. This tapa of sweet red peppers stuffed with king mackerel (melva, to the Spanish) was a bargain at 2.80 euros at La Casa Fundida (stall #46A). It's topped with mayonnaise and grated cheese and baked in a hot oven. It tasted as good as it looks. It's one in a list of tasty bites we hope to replicate when we get home. This was made with canned fish, which makes it even easier. It doesn't hurt that the Spanish make the best canned fish and shellfish in the world....