5.081 Home-Cooked Spanish Cuisine, Home-Cooked by a Spaniard

-Cycle 5, Item 81-
27 (Thu) March 2014

Home-Cooked Spanish Cuisine, Home-Cooked by a Spaniard


by CAL

at her apartment

-Ermita, Manila-

with CAL, ME, KK, TL, C&JR, and other colleagues

CAL invited some people from the office over to her place this evening for dinner, which she would be preparing.  

CAL is Spanish.

I was totally geeked out to be one of the chosen few.  For me, the occasion would be the first time eating home-cooked Spanish cuisine, home-cooked by a Spaniard.   

In her home...

a Spaniard cooking...

...Spanish cuisine.

Gazpacho is a Spanish soup.  Consists of tomatoes and other veggies (e.g., onion, garlic, cucumber, bell pepper), traditionally ground smooth with a mortar and pestle, now typically blended in a food processor, along with various spices and olive oil, served cold.  A classic.

Tortilla de patatas is a Spanish omelette.  Nothing to do with the tortilla of Mexican cuisine. Consists of eggs, potatoes (patatas), onion, cooked in a deep pan with olive oil, resulting in a thick cake, cut into smaller cubes prior to serving.  Also a classic.

 For starters...

Semicurado (what it said on the packaging) (3.0) + sliced baguette--okay, I suppose, though I'm not much of a cheese plate person.

Paleta Ibérica de Bellota Loncheada (3.5)--best of the bunch, sweet meaty flavor, not too salty, nice texture.

Paleta Ibérica Cebo Loncheada (3.0)--essentially the same thing as above, but a bit drier in texture, less flavor.

 Cabecero de Lomo (3.0)--much meatier but a bit gamy.

Tortilla de patatas (3.5)--the heartiest omelette that I've ever tasted, the potatoes really pumping up the volume; I should try to make this myself.

 Seafood & pork rice (3.0)--technically, as CAL explained, rice can only be classified as "paella" if it's cooked in a paella; even where the ingredients are essentially the same, the rice won't develop the same crust on the bottom; here, the rice was cooked in a pot, so it's not a paella; in any case, it was excellent, the saffron making it taste like a paella, though, yes, admittedly, the rice wasn't crispy.

Beyond expectation, the food was amazing.  For starters, she laid out plates of different hams and cheese that she'd bought and brought from Spain--the real deal.  She then made tortillas, gazpacho, and seafood & pork rice--a complete meal.  Hands down, the gazpacho was my favorite dish of the evening: the tomatoes bright and zesty, perfectly balanced, the sea salt sprinkled on top providing bursts of flavor with each bite.  But everything was awesome.  Thanks, CAL!

To up the odds of being invited back, I gotta hurry up and invite people over to my place, including and especially CAL--in public health, this what we call a "targeted intervention"--for some home-cooked Korean food.  Dinner party karma.

My contribution--for obvious reasons, pink champagne is welcome on any occasion; I'm now going to keep a bottle on hand for just this kind of thing.

No comments:

Post a Comment