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    You are in: Home / Community Forums / Holidays & Entertaining / ZWT8 ~ Tapas Party Spain Challenge
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    ZWT8 ~ Tapas Party Spain Challenge

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    NorthwestGal
    Sat Jul 28, 2012 7:25 pm
    Forum Host
    Lavender Lynn wrote:



    I am planning a Tapas party for my visit to Galicia, in the north western corner of the Iberian Peninsula. I am so excited about attending Saint James Day on July 25.
    This region is rich and fertile with an abundance of beaches and spectacular mountainous views. It has historic cities like the famous Santiago de Compostela, a culture descended from the Celts and a warm and friendly welcome for all of its foreign visitors.




    Galicia is a popular holiday choice with many Spaniards living in the southern and central cities of the country. They like to holiday in the north to escape the oppressive heat and enjoy Galicia's famous seafood based gastronomy.
    The single most popular attraction on Galicia's tourist map is Santiago de Compostela. The Cathedral.Santiago de Compostela was founded in the ninth century at the site of the tomb of Saint James, one of the disciples. Initially a small chapel was built over the actual spot where the apostle was discovered, but over the years this building has evolved into a huge and very significant cathedral. Besides being the site of the St James Day festival, it is the final destination for pilgrims following the famous "Camino" Christian pilgrimage from France and Portugal.




    On July 25th the city of Santiago de Compostela Celebrates Saint-James day (Dia de Santiago). Many events start out that day in the city such as:

    Exhibitions of art work by Galician artists
    Street shows.
    Concerts of modern and traditional music

    Traditional dance events


    My tapas party starts at the special service in the Cathedral of Santiago. We have heard so much about the Botafumeiro (giant incense burner)

    Special church services will honor the life and work of Saint James, including the swing of the Botafumeiro in the Cathedral of Santiago.



    After the service we will meet up to share our wonderful tapas menu with wine.

    Since the 25th of July is a public holiday for the locals. we are expecting a big crowd for the fireworks that night. This is a picture of last years crowd and we don't want to be standing way in the back





    If July 25th is on Sunday, it is declared the “Holy year”, and on the 25th, the Saint door of the cathedral that is generally closed with bricks/stones is opened for the pilgrims to access the cathedral that way.




    These are the on the menu for my tapas party. Most of them involve seafood because it is such an important part of the Galacians diet.

    Pulpo a la Gallega (Galician Octopus)


    Chipirones (baby squid)


    Almejas con setas (baby clams)


    Vieras (scallops)


    Percebes (goose barnacles)


    Gambas al ajillo ( shrimp in garlic)


    Titella Cheese ~ wonderful, breast-shaped, aptly named tetilla


    Albarino Wine ~ remarkable white wine that reminds some people of Reisling but has a lighter texture; flowery but not sweet


    After we have eaten and drunk our fill, we will head over to the Cathedral so we can get a good spot for the fireworks.

    St. James Day sounds like an exciting celebration, Lavender Lynn. I'l all about those seafood tapas! I'll mark you on Page 1 as complete for this challenge. I hope you enjoyed it.
    NorthwestGal
    Sat Jul 28, 2012 7:30 pm
    Forum Host
    MomLuvs6 wrote:



    The Fearless Red Dragons are heading to Haro in the La Rioja region of northern Spain, to attend the Haro Wine Festival.



    Haro is the capital of La Rioja, one of Spain’s largest wine-producing regions. Here, June 29 is the celebration of the patron saint San Pedro. As all holy days must, it begins with a solemn mass on the mount of Bilibio, with thousands of believers dressed in pristine white. The day begins at 7:00 am, with a procession of people old and young, dressed in white shirts and red scarves, all carrying jugs, bottles, botas and other types of containers filled with red wine. Led by the town's mayor, on horseback, the procession winds through the town to the Cliffs of Bilibio, where a mass is celebrated at the Hermitage of San Felices de Bilibio.



    Then the mass ends and the madness begins. Or as Haro calls it, La Batalla del Vino (The Battle of Wines).After the mass a true free-for-all begins, with everyone tossing wine on each other until all are soaked from head to foot. There is a sea of wet, pink shirts everywhere.

    Who's who? I'm not saying
    .


    We sure enjoyed ourselves.



    Then at noon everyone returns to town to celebrate at the Plaza de la Paz, enjoying some tapas.


    Followed by bullfights in the town's bullring. But the bullfights are only for the youth, and the "bulls" are actually just heifers.


    On our Tapas Menu

    Menestra



    Stuffed Piquillo Peppers with wild Mushrooms



    Artichokes with Ham- (Alcachofas con jamón)


    Stuffed Mince Peppers - Pimientos de carne picantes



    Pochas



    Rusos de Álfaro



    ML6 icon_biggrin.gif


    The wine tossing sounds like the ultimate food fight, MomLuvs6. I hope your party guests had time to change before heading off to the bullfight icon_wink.gif

    I will mark you on Page 1 as complete for this challenge. I hope you enjoyed it.
    PanNan
    Sun Jul 29, 2012 5:28 pm
    Food.com Groupie


    The Lively Lemon Lovelies are going to Malaga in Andalucia. We'll be attending the Feria de Malaga in mid-August, one of Malaga's biggest annual events, when the whole city parties, with fancy dress costumes, traditional Spanish music and Flamenco dancing, street entertainment, open-air concerts and general making merry. The Marques de Larios street is filled with paper lanterns and colourful decorations, together with a nearby fair ground, full of fast rides. Before dinner and the evening activities, including a concert, we'll join in and dress in costume and have our own tapas party.



    Malaga Photos
    This photo of Malaga is courtesy of TripAdvisor





    The menu for our tapas party is:

    Mini Chilled Gazpacho, Tapas


    Marcona toasted almonds


    A plate of assorted fruits, mushrooms, and Seville olives


    Spanish Tortillitas De Camarones (Shrimp Cakes)


    Tapas - Spicy Pork Skewers (pinchos Morunos)


    Roasted Pepper Salad on Toast


    We'll be drinking the best sherry fino to accompany these tasty tapas.
    NorthwestGal
    Sun Jul 29, 2012 5:43 pm
    Forum Host
    PanNan wrote:


    The Lively Lemon Lovelies are going to Malaga in Andalucia. We'll be attending the Feria de Malaga in mid-August, one of Malaga's biggest annual events, when the whole city parties, with fancy dress costumes, traditional Spanish music and Flamenco dancing, street entertainment, open-air concerts and general making merry. The Marques de Larios street is filled with paper lanterns and colourful decorations, together with a nearby fair ground, full of fast rides. Before dinner and the evening activities, including a concert, we'll join in and dress in costume and have our own tapas party.



    Malaga Photos
    This photo of Malaga is courtesy of TripAdvisor





    The menu for our tapas party is:

    Mini Chilled Gazpacho, Tapas


    Marcona toasted almonds


    A plate of assorted fruits, mushrooms, and Seville olives


    Spanish Tortillitas De Camarones (Shrimp Cakes)


    Tapas - Spicy Pork Skewers (pinchos Morunos)


    Roasted Pepper Salad on Toast


    We'll be drinking the best sherry fino to accompany these tasty tapas.


    It looks like a lot of fun. I'm ready to go, PanNan! I'll mark you on Page 1 as completing this challenge. I hope you enjoyed it.
    IngridH
    Mon Jul 30, 2012 10:03 am
    Food.com Groupie


    We will be travelling to the Valencia region of Spain to celebrate the festival “Las Fallas”- literally, the fires. This is a huge five day festival in Valencia, and if you love fire, this is the event for you. Originally, this was the feast day for St. Joseph, patron saint of Valencia. The highlight of our trip will be on the final day of the festival, known as La Crema. During this event, the city is literally engulfed in flame, as hundreds of ‘ninots’- statues made of wood, cardboard and plaster are set aflame throughout the city at the stroke of midnight. Millions of people crowd the streets, enjoying fireworks, the burning of the ninots, paella contests, and other entertainment in the city. This naturally will be the entertainment for our event.

    Prior to venturing into the streets, we will enjoy our tapas party; taking advantage of the fact that Valencia is on the coast and enjoying the incredible variety of fresh seafood that is available here. Here are some of the dishes that we will enjoy along with a good Spanish Cava to wash them down:

    Patatas Bravas
    Sardinas a la Plancha
    Croquetas
    Pan con Tomate
    Chipirones
    Boquerones
    Deantini
    Mon Jul 30, 2012 1:16 pm
    Food.com Groupie



    Andorra

    Andorra is an independent state bordering Spain and France. It is the 6th smallest nation in Europe with a population of only 85,000. Tourists come in great numbers due to duty free status as well as the summer and winter resorts; 10.2 million per year is a huge number compared to a population of 85,000.



    Andorra has more than 300 days of sun per year, 2.9% unemployment and a life expectancy of 82. So no wonder that people flock here.

    Andorra’s national holiday is on September 8, the day of Our Lady of Meritxell, the patron saint of Andorra. According to local legend, a wild rose, in bloom out of season, was found growing out from under a statue of the Virgin and Child at this spot in the late 12th century. Each time the statue was moved, it found its way back to the wild rose. So a chapel was built on the spot to accommodate the miraculous statue, which became the focus of a pilgrimage each September 8.

    After a midday mass, the feast is held outdoors outdoors. I will invite our friends over for a nice spread of tapas



    ”Sobrassada” on Mini-Toast with Brie cheese and Honey
    Fried Potatoes with Garlic Mayonnaise
    Assorted Croquettes w/Ham, Chicken and Cheese
    Chicken wrapped in Pancetta
    Prawn Tails with Crispy Potato and Curry Mayonnaise
    Fried Squid Strips coated in flour
    Iberian Cured Shoulder Ham
    Fried Octopus with Red Pepper and Potatoes

    and of course some Sangria........

    NorthwestGal
    Mon Jul 30, 2012 1:18 pm
    Forum Host
    IngridH wrote:


    We will be travelling to the Valencia region of Spain to celebrate the festival “Las Fallas”- literally, the fires. This is a huge five day festival in Valencia, and if you love fire, this is the event for you. Originally, this was the feast day for St. Joseph, patron saint of Valencia. The highlight of our trip will be on the final day of the festival, known as La Crema. During this event, the city is literally engulfed in flame, as hundreds of ‘ninots’- statues made of wood, cardboard and plaster are set aflame throughout the city at the stroke of midnight. Millions of people crowd the streets, enjoying fireworks, the burning of the ninots, paella contests, and other entertainment in the city. This naturally will be the entertainment for our event.

    Prior to venturing into the streets, we will enjoy our tapas party; taking advantage of the fact that Valencia is on the coast and enjoying the incredible variety of fresh seafood that is available here. Here are some of the dishes that we will enjoy along with a good Spanish Cava to wash them down:

    Patatas Bravas
    Sardinas a la Plancha
    Croquetas
    Pan con Tomate
    Chipirones
    Boquerones


    Las Fallas sounds like a fun festival attend. And your Tapas Party sounds like a great way to celebrate it. Thank you for completing this challenge, Ingrid. I hope you enjoyed it.
    NorthwestGal
    Mon Jul 30, 2012 1:23 pm
    Forum Host
    Deantini wrote:



    Andorra

    Andorra is an independent state bordering Spain and France. It is the 6th smallest nation in Europe with a population of only 85,000. Tourists come in great numbers due to duty free status as well as the summer and winter resorts; 10.2 million per year is a huge number compared to a population of 85,000.



    Andorra has more than 300 days of sun per year, 2.9% unemployment and a life expectancy of 82. So no wonder that people flock here.

    Andorra’s national holiday is on September 8, the day of Our Lady of Meritxell, the patron saint of Andorra. According to local legend, a wild rose, in bloom out of season, was found growing out from under a statue of the Virgin and Child at this spot in the late 12th century. Each time the statue was moved, it found its way back to the wild rose. So a chapel was built on the spot to accommodate the miraculous statue, which became the focus of a pilgrimage each September 8.

    After a midday mass, the feast is held outdoors outdoors. I will invite our friends over for a nice spread of tapas



    ”Sobrassada” on Mini-Toast with Brie cheese and Honey
    Fried Potatoes with Garlic Mayonnaise
    Assorted Croquettes w/Ham, Chicken and Cheese
    Chicken wrapped in Pancetta
    Prawn Tails with Crispy Potato and Curry Mayonnaise
    Fried Squid Strips coated in flour
    Iberian Cured Shoulder Ham
    Fried Octopus with Red Pepper and Potatoes

    and of course some Sangria........



    300 days of sun per year, you say? I'm packing my bags and moving to Andorra!

    Thank you for completing this challenge, Deantini. I enjoyed reading it. I will mark you on Page 1 as completing it.
    Nif
    Tue Jul 31, 2012 12:46 am
    Food.com Groupie
    On the northwest Atlantic coast of Spain, Basque country, the beach city of San Sebastian is one of the great food capitals of Europe. In the estimation of many foodies, San Sebastian is the best place to eat in Spain. In and around this seaside resort of 183,000 people, there are eight restaurants boasting a total of 16 Michelin stars.



    Chefs Gone Wild went there to attend the San Sebastian Gastronomika! The main focus of San Sebastian Gastronomika was the real-time live tastings, carried out from our seats, the competitions – Best Sommelier in Spain 2012, the 3rd Fever-Tree Gin and Tonic Competition, and the 3rd National Grill Contest; exclusive private classes given by great masters of the kitchen for groups of five people. We were able to convince them to stretch that number to accommodate our whole wild cooking team!

    We were taught by Chef Karlos Arguiñano Urkiola, famous for his restaurants, world renowned food and is one of Spain's first TV chefs. He showed us how to make all of his tapas recipes and we happily recreated them the next night, inviting anyone we met to our amazing tapas party!

    We had so much fun with Chef Urkiola that we asked him to stop by our party. We thought it would be nice for our guests to meet and chat with him. He came by and ended up spending the night teaching our guests how to cook! He was a lot of fun but I'm pretty sure he got into the Spanish wine!




    Here is what we served to our happy guests:

    Tapas Manchego cheese


    Skewer anchovy and chilli


    Brick of ham, cheese and asparagus


    Sardines in cider with Gernika peppers


    Kidneys with bacon skewer


    Skewer anchovy in vinegar


    Mini pizzas with shrimp, clams and mushrooms


    Rice with chorizo ​​croquettes


    What a fantastic foodie experience that none of us will ever forget! Thanks Spain and thank you to Chef Urkiola!


    KateL
    Tue Jul 31, 2012 1:51 am
    Food.com Groupie


    For The Wild Bunch, I chose Asturias Day in Gijon, which occurs the First Sunday of August. I especially like Gijon because it looks for every opportunity to celebrate food. Wouldn’t you if you were home to some of the best seafood, best cheeses and best cider? Gijon is the largest city in Asturias.





    Because Gijon has the most cider houses in any Spanish borough, they love to serve tapas alongside the cider. Asturian cider is poured in a particular way, El Escanciado. Since it is natural and bottled without gas, the bottle must be held above the head allowing for a long vertical pour, which causes the cider to be aerated when it splashes into the glass below.

    For Asturias Day in Gijon, the Mayor will formally welcome all of the Mayors of the Asturias Region in the Plazas Mayor Square; many will come in typical regional costume. For evening, we will attend the traditional spectacular parade of floats and folk groups, culminating in a major dance production by all of the artists.

    So, in Gijon, you will find these tapas, as we travel from one spot to another on the Cider Trail:

    1) At Ciudadela, you can find “Asturian Mixed Cheese Salad”, which I nicknamed, “I’ll take cheese to go with my cheese”:
    • Afuegal Pitu made into a foam with whipping cream;
    • Cabrales mousse made with melted Cabrales cheese mixed with cream
    • Ahumado de Pria biscuit (a smoked Asturian cheese) made by heating a slice of cheese at 100C for 6 minutes. This is used to hold the Cabrales Mousse.
    • Vinaigrette with Asturian goat cheese, pineapple, boletus edulis, Modena vinegar, and virgin olive oil




    2) At La Tabla, you may order “Grilled octopus, cream of potato, chorizo compote and escalibada”


    3) At V. Crespo, let’s have “Crab filled apple with sea urchin roe sauce”, featuring both Asturian shellfish and Asturian apples


    4) At Solana, we will find “Sauteed fresh king prawns and suckling lamb sweetbreads served on creamed potato, with trumpet mushrooms”


    5) At Casa Arturo, we will find the historical “Fabada asturiana”, large white kidney beans served traditionally with black puddings and spicy chorizo


    6) At La Pondola and at 80% of the cider houses in Gijon, let’s have “Rice and clams”


    I just love to eat my way through a festival, don't you! There is still time to make reservations for August 5, 2012.

    KateL
    NorthwestGal
    Tue Jul 31, 2012 5:28 am
    Forum Host
    Nif wrote:
    On the northwest Atlantic coast of Spain, Basque country, the beach city of San Sebastian is one of the great food capitals of Europe. In the estimation of many foodies, San Sebastian is the best place to eat in Spain. In and around this seaside resort of 183,000 people, there are eight restaurants boasting a total of 16 Michelin stars.



    Chefs Gone Wild went there to attend the San Sebastian Gastronomika! The main focus of San Sebastian Gastronomika was the real-time live tastings, carried out from our seats, the competitions – Best Sommelier in Spain 2012, the 3rd Fever-Tree Gin and Tonic Competition, and the 3rd National Grill Contest; exclusive private classes given by great masters of the kitchen for groups of five people. We were able to convince them to stretch that number to accommodate our whole wild cooking team!

    We were taught by Chef Karlos Arguiñano Urkiola, famous for his restaurants, world renowned food and is one of Spain's first TV chefs. He showed us how to make all of his tapas recipes and we happily recreated them the next night, inviting anyone we met to our amazing tapas party!

    We had so much fun with Chef Urkiola that we asked him to stop by our party. We thought it would be nice for our guests to meet and chat with him. He came by and ended up spending the night teaching our guests how to cook! He was a lot of fun but I'm pretty sure he got into the Spanish wine!




    Here is what we served to our happy guests:

    Tapas Manchego cheese


    Skewer anchovy and chilli


    Brick of ham, cheese and asparagus


    Sardines in cider with Gernika peppers


    Kidneys with bacon skewer


    Skewer anchovy in vinegar


    Mini pizzas with shrimp, clams and mushrooms


    Rice with chorizo ​​croquettes


    What a fantastic foodie experience that none of us will ever forget! Thanks Spain and thank you to Chef Urkiola!



    Nif, your party sounds so fun. The cooking lesson with Chef Karlos must have been the hightlight of your day! Thank you for participating in this challenge.
    NorthwestGal
    Tue Jul 31, 2012 5:36 am
    Forum Host
    KateL wrote:


    For The Wild Bunch, I chose Asturias Day in Gijon, which occurs the First Sunday of August. I especially like Gijon because it looks for every opportunity to celebrate food. Wouldn’t you if you were home to some of the best seafood, best cheeses and best cider? Gijon is the largest city in Asturias.





    Because Gijon has the most cider houses in any Spanish borough, they love to serve tapas alongside the cider. Asturian cider is poured in a particular way, El Escanciado. Since it is natural and bottled without gas, the bottle must be held above the head allowing for a long vertical pour, which causes the cider to be aerated when it splashes into the glass below.

    For Asturias Day in Gijon, the Mayor will formally welcome all of the Mayors of the Asturias Region in the Plazas Mayor Square; many will come in typical regional costume. For evening, we will attend the traditional spectacular parade of floats and folk groups, culminating in a major dance production by all of the artists.

    So, in Gijon, you will find these tapas, as we travel from one spot to another on the Cider Trail:

    1) At Ciudadela, you can find “Asturian Mixed Cheese Salad”, which I nicknamed, “I’ll take cheese to go with my cheese”:
    • Afuegal Pitu made into a foam with whipping cream;
    • Cabrales mousse made with melted Cabrales cheese mixed with cream
    • Ahumado de Pria biscuit (a smoked Asturian cheese) made by heating a slice of cheese at 100C for 6 minutes. This is used to hold the Cabrales Mousse.
    • Vinaigrette with Asturian goat cheese, pineapple, boletus edulis, Modena vinegar, and virgin olive oil




    2) At La Tabla, you may order “Grilled octopus, cream of potato, chorizo compote and escalibada”


    3) At V. Crespo, let’s have “Crab filled apple with sea urchin roe sauce”, featuring both Asturian shellfish and Asturian apples


    4) At Solana, we will find “Sauteed fresh king prawns and suckling lamb sweetbreads served on creamed potato, with trumpet mushrooms”


    5) At Casa Arturo, we will find the historical “Fabada asturiana”, large white kidney beans served traditionally with black puddings and spicy chorizo


    6) At La Pondola and at 80% of the cider houses in Gijon, let’s have “Rice and clams”


    I just love to eat my way through a festival, don't you! There is still time to make reservations for August 5, 2012.

    KateL

    The assortment of tapas sounds so yummy, KateL. I'm ready to hop a plane and head for Asturias today! I'll mark you on Page 1 as completing this challenge. I hope you enjoyed it.
    alligirl
    Tue Jul 31, 2012 9:26 am
    Forum Host
    NorthwestGal wrote:
    HokiesMom wrote:



    (I know Alligirl asked me not to post her photo but she is so stunning in this costume!)


    Wow, Mel. Alligirl really does look stunning. It's remarkable how much she looks like me, too icon_wink.gif

    I'm ready to pack my bags and head for Spain after reading your report. I really enjoyed reading about the wonderful carnival. Thank you for posting your completion.


    Can I just say how much I Photobucket you ladies! rotfl.gif rotfl.gif

    Alli icon_cool.gif
    alligirl
    Tue Jul 31, 2012 11:05 am
    Forum Host

    Hi, I'll (alligirl) be the tour guide for the JJ's trip to Valencia, for the Falles, which literally means 'the fire.'
    Spain Map Pictures, Images and Photos
    Valencia is the third largest city in Spain, and it is resplendent with amazing architecture, a profound sense of history and beautiful beaches. Many know that this vibrant and cosmopolitan city is home to the European Formula One Grand Prix,

    and it is also a popular destination for those attending La Tomatina, a much publicized annual tomato fight held in a nearby town. Valencia is, however, also home to Spain’s national dish Paella, and Las Fallas (The Falles) festival which runs from March 15th – March 19th every year.

    Las Fallas
    Las Fallas is an ancient and traditional celebration that commemorates Saint Joseph. Preparation for these festivities begins a year in advance with fundraising and construction of the props that will be used during the celebration. Puppets or dolls are constructed, and following a parade they are mounted on elaborate constructions made of paper-mâché and cardboard which is called a falla.
    The preparation for this event is so intense and elaborate that an entire area of the city has been designated as the City of Falles, where artisans of every kind spend months building the props. The celebration itself will see more than 500 different celebratory falla.
    There are a variety of events which occur during this important celebration, including brass bands that march through neighborhood streets, people parading in costume, and plenty of firecrackers. The five days and nights of the actual traditional celebration are a time of continuous partying by people of all ages. Of course, food and drinks are an integral part of any holiday, and there is plenty of sangria, paella and other local dishes available during the festivities.

    Whether you believe that paella is the Spanish national dish or just a regional one, there is no doubt that paella is recognized the world over as being distinctly Spanish. The modern incarnation of this rice dish evolved on the east coast of Spain in the middle of the 19th century. It has, however, ancient roots; the Moors used to make casseroles of rice and fish, and by the 15th century rice was a staple ingredient in most homes. By the 18th century, Valencians used special pans to cook rice dishes for special occasions, and by the end of the 19th century the region was facing increased prosperity and paella’s ingredients changed to include more expensive proteins such as duck, chicken and rabbit. In 1840, a local newspaper referred to this distinctive dish as paella, and this fantastic rice dish with a very specific cooking technique has never been called anything else.
    There are three main kinds of paella: Valencian paella (rabbit, chicken, white bean), seafood paella and mixed paella. The base of the dish is always sofrito (garlic, onion,tomato) The core ingredients include rice, vegetables and some form of protein. Saffron and olive oil are also common – the saffron is what gives the rice its golden yellow color and floral aroma.
    A specific cooking technique is required before the dish can be called paella. It involves a layering of flavors and ingredients in a paella pan, which is a large, round and shallow dish. The rice and other ingredients are not disturbed during the final cooking process which allows the bottom layer to caramelize and build an intense flavor. For something quick, local, and cheap you can get an empanada. The savory pastries are hand-made and filled with meat or vegetables. The local favorite contains tuna, tomato, and peppers. Don’t forget to visit the Mercado Central de Valencia, it’s a must stop for culinary travellers looking for local and regional food specialties, such as the famous ham/cured meat called jamon iberico.


    Valencia Art Museum


    The JJ's will be serving:
    Traditional Horchata
    Agua De Valencia
    Authentic Spanish Paella
    Chicken Drumettes Valencia
    Spicy Tuna Empanadas
    Pastissets (Powdered Sugar Cookies from Spain)
    Cava Sorbet, Spanish
    Arroz Con Leche

    Hopefully, you've enjoyed your Tour of Valencia with the Jammin' Jazzberries!

    Alli icon_cool.gif
    K9 Owned
    Tue Jul 31, 2012 3:45 pm
    Forum Host


    The Bistro Babes are cooking for Spain and decided to take a vacation there so we could cook and be inspired by the surroundings. After much discussion we decided on the Kingdom of Navarre Region and as luck would have it we were just in time for the Fiesta San Fermin.
    Photobucket

    From July 6th to 14th every year the word fiesta is written in capital letters in Pamplona. The Sanfermines have arrived. When the chupinazo (ceremonial rocket) is fired the city explodes into life. Thousands of people from all over the world descend on the city, which dresses up in red and white. For nine days the streets turn into a feast of friendship, joy, music and non-stop partying, to the rhythm of the charangas and the peñas


    Some of our group are Hemingway fans so we weren’t about to miss the Bull Run in Pamplona
    Photobucket

    Encierro (Bull Run) is the only moment of the day when the party stops, and great tension descends on the route just a few minutes before the bulls start their 'race' behind the mozos (young men). The surge of emotions culminates in the bullring at the end of the run. The fiesta continues with caldico (clear broth) chocolate with churros (long doughnuts), the Gigantes (ceremonial giants) and Cabezudos (carnival figures with big heads), the aperitif, the bullfight in the evening, or the fireworks at night. These then give way to all-night partying.

    Clear broth and donuts won’t hold these gals for long so we decided to take the party back to our rented house. The kitchen is large enough for us all to make tapas and there are sofas and chairs nearby for when the excess of Sangria hits.
    Photobucket

    We wanted to make use of the wonderful local products and designed our menu around regional specialties.
    Asparagus from Navarre is sought after by chefs all over Spain. Both white and green are readily available. Wrapped in local ham these bundles make lovely tapas.
    Photobucket

    While duck is not typical of Spain in general they are raised all over Navarre.
    We made Balsamic Glazed Duck Breasts
    Photobucket

    With that many ducks there are obviously a lot of duck eggs available
    Pisto and Crispy Duck Eggs made good use of many.
    Photobucket

    The trout in this region is plentiful and where there is trout there is usually smoked trout! Because we still had dozens of duck eggs left we combined smoked trout with hard boiled duck eggs and garnished these beautiful morsels with some of the famous local cheese – Roncal
    Photobucket

    For the carnivores among us we also made use of the local lamb. How delicious do these little meatballs look?
    Photobucket

    Included in our shopping baskets were a number of small artichokes, another example of the amazing produce available. We were trying to pronounce the name ‘Alcachofasal la Planchas’ but the Sangria seemed to affect our speech. We just called this Grilled Artichokes. 
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    Tapas made we each grabbed a glass (yes, another one!) of Sangria and loaded up our plate with the wonderful fare we had produced and retired to the living room where we could chat and review our wonderful day.

    The End. icon_wink.gif
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