fan-club-barcelona: Catalan food

Showing posts with label Catalan food. Show all posts

Cupcakes (Magdalenas) at Local Market Stall

I am not fond of cupcakes (magdalenas in Spanish) because I find the dough too dry to swallow. But there is a huge difference between those industrial magdalenas packed in plastic at the supermarket and homemade Spanish cupcakes right out of the oven. In Catalan towns it is common to find these local fairs where you can buy all sort of homemade products so rare in big cities like Barcelona and cupcakes are one of them. Today's picture was taken in Vic. Here is an easy Spanish cupcake recipe

Candied Fruit Pastry or Coca de Sant Joan

This is what is known as coca de Sant Joan, a traditional light sweetbread covered with candied fruit. As the name suggests, it is a kind of pastry to be consumed during Saint John celebrations when it is sold in huge amounts and as you can guess there are the cheap and the expensive ones. They can be tasty and spongy or an authentic hard rock. The cheapest you buy at the supermarket but if you want the best stuff then you'd better go to your favorite pastry shop. Besides the candied fruit "coca", there are other kinds, like coca de crema (cream filled pastry - this is the one I like the most), coca de llardons (suet pastry)...to have a better idea learn about cocas de San Juan via Wikipedia. Maybe you prefer the recipe: Candied Fruit and Pinenuts Cocas.

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Sausage Spread or Sobrasada

Sobrasada (Sausage Spread) is in the group of sausages made with pork. It is prepared with minced meat and lard. The great amount of Spanish paprika or "pimentón" gives it the characteristic color and the peculiar flavor. Sobrasada is a Majorcan speciality. Although you can buy it all over Spain, the authentic, the one that really makes a difference, is from Majorca in the Balearic Islands.

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Spanish Food: Aged Manchego Cheese

Naled after La Mancha which is the Spanish region of famous Don Quixote, these aged Manchego cheese are made of sheep milk. They say the aroma reminds of lanolin and roast lamb. It has a slightly briny, nutty flavor and at the age of 13 weeks it is considered cured (curado). Over that period it is referred to as aged (viejo). There are other well known kinds of Spanish cheese: Cabrales, Idiazabal, Zamorano, Tetilla, Liebana, Roncal...In Catalonia we have Mató de Montserrat which is a fresh cheese (formatge fresc). From the Balearic Islands, specifically from Menorca, we have Mahon cheese which is one of my favorites. A couple of links today: The Encyclopedia of Cheese and some Spanish recipes with cheese.

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Pa de Payés: Traditional Peasant's Bread in Catalonia

When you visit Barcelona or other cities and towns in Catalonia you will surely taste this bread known as pa de payés or pan de pueblo (peasant or people's bread). Don't be scared you don't have to hold it and take a bite, just eat it in slices. At the baker's they'll cut it up for you. Maybe you have seen similar bread before since many Mediterranean products are already familiar to you in your country. What I am sure some of you are not aware of is what we do with the slices of payés bread . But let's talk about this traditional Catalan product first. Pa de payés is a thick crusted bread with abundant crumb, higher carbohydrate content and less fat than a normal loaf. The thick crust is obtained thanks to a long kneading and fermentation time and a slow baking process. Due to its characteristics it is classified as a rustic kind of bread and as you already must have guessed by the name, people working in the fields were and still are the main consumers. As to the possible ways to serve the slices, there are lots of them. You can have them as such, although they are better in toasts, normally the ones popped into a barbecue grill taste better. Once you've got the toasts, you preferably spread tomato on top. How?, you cut the tomato into halves and rub it against the toast. Normally, you are given some garlic, olive oil and tomatoes together with the toasts so you wonder what about the garlic? Garlic is just an option although it is used on many occasions. If you have a knack for garlic then it is important that you cut one clove in two and rub it against the bread toast before spreading tomato, otherwise it is almost impossible to rub. Voila, you are almost there. Now you take the olive oil recipient, pour some on top of the slice of bread and finally add some salt. This part, which is the basis to prepare dozens of different kinds of pa de payés toasts, is called pantumaca or pa amb tomàquet (bread with tomato pulp). The toast or the slice can then be dressed up with cured ham, anchovies, omelet, sausages, red peppers and aubergines in strips, all sorts of cheese...The ideal situation is to have extra virgin olive oil and not the one you get in the supermarket and to use real juicy and ripe tomatoes recently cropped.

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