It seems that there's been a small delay in getting this fourth post up. I really really really wanted to stay on schedule, but Friday night hit me like Friday nights can tend to do after an exhausting week. No gumption whatsoever to stand upright, much less hold a spatula. But Saturday morning in its promise of a full day ahead of me for just ME thankfully spurred this blog forward.
Given that I'm a Chorizo fanatic, no tapas mini-series is going to finish un-chorizo-scathed. This little duo gives you all the fiber and flavanoids for the day in the chickpeas, and spices it up with...mmmm...chorizo. The twist here is the wee bit of cinnamon and clove flavour.
Almonds have remained my absolute favourite nut for years now. Occasionally I am tempted to say cashews, or Brazil nuts hold the top position. But I never do, simply for virtue of the almond's versatility. What other nut can you roast and chop up for sweet treats or mixed with dried cranberries in a snacking dish AND as a tamari roast (i.e. soy sauce) or with paprika? Walnuts maybe? I don't think so.
A bag of almonds remains on my permanent shopping list. As soon as I get a new supply, open rips the bag, out they come into a pan, and roasted for 10 minutes they get. Roasted almonds are the bomb. I don't think I ever store almonds anymore in their raw form.
Here we have paprika version. They do okay with regular cheap paprika, but once you splurge on the smoked Spanish variety (my current fave by Syren) - explosion.
Let's talk garlic. The first two tapas this week feature an inordinate quantity of this stuff. Yesterday, garlic shrimp. Today, garlic mushrooms. Most people I meet, thankfully, seem pretty comfortable with high levels of garlic. It seems to have permeated through an old division between Mr. Meat-and-Potatoes and the Gourmet (who now prefers the moniker Foodie.)
Maybe this happened with the mainstreaming of Italian restaurants in the last few decades. Then came the garlic presses to the suburban kitchen. Then out went the garlic presses (to the back of the drawer) when we all realized what a pain they are to clean. Which brings us to the point: chopping garlic.
After working in a few restaurants, as well as making it through some post-party kitchen soirees, I've firmly embraced the "karate chop" method.
Maybe it's the brief heat wave that's struck Brno lately (yesterday 8°C/46°F), or the Spanish store that I've just discovered, or an old comment requesting some appetizers. Or maybe the approaching Valentine's day is making me feel a little, well, sultry.
Whatever the case may be, I think all of us trying to ward off that February Feeling (you know, the day after a near balmy spring-like day where you could damn well smell the coming pea shoots and wild leeks in the air. Because the day after this day sticks you right back in the middle winter. And it just hurts all the more.) could use a bit of escapism. Thus...
7 NIGHTS OF TAPAS
This means that for the next 7 days/nights, I'll be posting some of my favourite classic Spanish tapas (small plates), made with the best of my ability considering the lack of some typical ingredients. If one is inclined to do the same, may I suggest ensuring you've got some smoked Spanish paprika and a good quality sea salt at hand. The rest can be more or less managed with runs to the local supermarket.
So go rent some Almodovar flicks, drink a Rioja or Tempranillo, wear deep red lipstick, and stick some classic Spanish guitar on your playlist and create your own 7 Nights of Tapas...which, coincidentally, will end on Valentine's day. Thus allowing you to choose from a selection of tapas to nibble on while either romancing or kvetching (a far more popular V-day pursuit in the Czech realm) the night away.
Alert, alert, alert! Doo-oo, doo-oo, doo-oo, red light flashing. All Brno-ites, Brnoans, and Brňáks take note. There is a new Spanish import store in town.
It opened last fall, and I'd been eyeing up their shop from the tram for months. It's got a little Spanish flag on the door...and I could see rows of wine on the shelves inside. I really don't know what took me so long to venture in. But I was just there, finally, and will be returning veeeeery soon.
North Americans will love it. The customer service I got was out of this Czech world. The manager there is a woman who speaks excellent English, and also Spanish I suppose (having lived there many years), and is seriously helpful and knowledgeable. And what's more, they were offering samples of one of the Syrah's in stock. Can we say love at first sip? I only walked out with one bottle (had more errands to run on foot) and a little Spanish cookbook (in Czech) that may or may not inspire my husband to cook for me, and may or may not inspire me to study my Czech more.
Other than the libations, they've got shelves stocked with olives, oils, and other jars full of goodies. Also, a cooler greets people at the doorway with a selection of Jamon Serrano and both sheep and goat cheeses. Word is that Manchego is coming next week.
During the last few weeks, I've been slowly nursing the sauces I picked up at my last Vietnamese market stop. For this reason (and the fact that I can't get enough noodly dishes in the middle of winter) another shrimp curry makes it debut
Singapore noodles is a dish often found in Chinese restaurants as an inexpensive vegetarian entree. Basically it's like stir-fried rice, but with noodles. It is not, however, found in Singapore. It simply borrows the name based on an assumption that Singaporeans might eat something like this. And, according to wikipedia, "might have originated from an enterprising restaurateur eager to add a dash of exoticism to his menu."
This version here is based on shrimp, but any meat or lack there of would work equally well. The veg here is of the winter persuasion (i.e. canned and frozen) but really anything could be used. The spices and sauces are what defines the dish, and the Indian curry flavour strikes just right with the noodles.
This recipe was inspired by Nigella Lawson'sNigella Express and an epicurious recipe. I must say, this version did the trick of satisfying my Chinese take-out craving without the grease and MSG...and dare I say it was even more flavourful? Hmmm, I dare.
After living smack dab in the middle of Europe for four years one is bound to start skiing. This may happen even despite some resistance from the body, claiming "We are not coordinated! Remember all those failed team sport efforts throughout your childhood?! If you thought you couldn't handle a ball plus other people, how are you going to handle two skies, poles, flying down a mountain and not seriously maiming other people?"
At least, this is what my body had been saying to me. But, at the coaxing of the hubs (who, having had the luxury of growing up in a village with a ski hill, was possibly dismayed to find out about his lovely mate's shortcoming) I had a go at it last year in Italy for the first time. The skiing went okay, so this year we ventured a bit further to France for Round II. Eh, I'm still a slightly embarrassing sight to behold, but no one's gotten hurt (so far.)
The appeal though really lies in escaping the gray winter that defines most Czech cities (especially Brno this year) and out and up into some brightness. Funny though, the only day I waltzed around with the camera was the one solitary cloudy afternoon among seven seriously sunny days. I suppose this is a testament to what a serious skier I was the whole time...hitting those slopes and all. Or at least enjoying the svařak or grog that was in the thermos!
Leaving for holiday always seems to happen in a hurry, but I did manage a bit of time to do up some energy bars to stuff in our pockets. We did this last year and it worked out well. If you're trying to get away from so much packaging and preservatives in the standard granola bar, this is a good way to go.
