The Iberian Peninsula has so many delicious and flavorful dishes. Now New Yorkers can have the best of Spain thanks to culinary greats Jose Andres and Ferran Adria. These two famed chefs along with Chef Adria's brother, Albert have brought the best of their country to underneath the famed High Line walkway and Manhattan's newest mall. Their mercado or market is worth a trip to the city on a hot summer's day.
Pete Well,s restaurant critic for the New York Times visited the market and highlighted the best dishes for yesterday's NYT 's Food section. This is a drool worthy pictorial that features a vast array of savory and sweet dishes.The place itself , called Mercado Little Spain, is situated underneath Hudson Yards, a melange of mall, hotel (home of the famed Equinox Hotel), food court and residences. You can easily see most of the above however it's the mercado that is the most interesting. According to Mr. Wells, stick to the kiosks. The restaurants , in his words "are poky and a bit green". There are Lena - which offers grilled suckling pig(!) and lamb and Mar - a seafood restaurant featuring all sorts of seafood. There is also The Spanish Diner which is a Spanish take on American diner cuisine.It offers classics such as pan con tomate and French toast. Best to stick to the many kiosks that offer everything from savory to sweet, decadent to awesome.
There are pictures of the best dishes and all can make you take a trip to the mercado. There is the classic gazpacho which would drive me over there. It's blended with bread crumbs which undoubtedly gives it another layer of flavor and texture.Another must try is pan con tomate made with pan cristal or glass bread. Its' crumb is so delicate that it breaks like glass yet toughens up when olive oil is poured in it. Another worthy bite is chistorria con patatas fritas, a potato chip like fritter stuffed with a small sausage. There are the original empanadas, not those crescent shaped pasties but squares of flaky crust filled with tuna or stewed pork. Of course the sweets rule too. There is the classic churro, crispy and dense with a rich bittersweet chocolate dipping sauce. Another must taste is Albert Adria's cardenal, meringue domes gracing a sponge cake.It comes with a small creamer of dark molten chocolate for more decadence. For a real naughty treat try the pina borracha or drunk pineapple, shot through with dark rum and spiked with chopped mint and lime zest.A more sedate yet heavenly alternative is the tarta de queso, a cheesecake with a blackened crust and fluffy , light interior.
New York in the summer can be hellish. Get a bit of heaven and visit the Mercado Little Spain. It is worth visiting for the variety of delicious foods of Spain.
Showing posts with label pan con tomate. bacon. pesto. Show all posts
Showing posts with label pan con tomate. bacon. pesto. Show all posts
Thursday, July 25, 2019
Thursday, September 3, 2015
The Summery Harvests Of September
Even though it's September there is still tomatoes and greens to be harvested. With them come delicious recipes that utilize the produce of this still summery season. Have them now while the weather is still balmy and the gardens are still lush. Enjoy these tastes of late summer.
Melissa Clark and David Tanis realized this and made the early September harvests the subject of their individual columns in yesterday's New York Times Food section. Ms Clark's A Good Appetite featured the perennial star of the season, tomatoes. She creates a mash up of three great tomato sandwiches. She deftly blends a BLT with teas sandwiches and throws in a heavy dose of the famed Catalan sandwich pan con tomate.The sandwich's base comes from the last. She takes rustic country bread. toasts it and then rubs it with raw garlic and the tomato's pulpy inside.Drizzle olive oil and lightly sprinkle sea salt on it.The tea sandwich part is when strands of tangy white onion is added. Layers of bacon and mayo are added , this is the BLT part of it.It's a messy , yummy sandwich that's literally finger licking good , according to Ms. Clark.Variations abound with subbing the onions with cucumber and giving it a more Iberian spin by using thinly sliced Serrano ham instead of the bacon.
David Tanis devoted his a City Kitchen Column to that flavorful French vegetable soup, pistou..This is a Genovese influenced soup from the French Provencale town of Nice. A kind of pesto is made, called pistou and it's exactly the same as its' Northern Italian cousin. Basil ,garlic and Parmigiano cheese is ground and the olive oil is added to it. since this is a bean soup, there should be a good mix of them, Use shelling bean from the vibrantly colored cranberry to the large , meaty cannellini These should be cooked independently from the soup base. The base itself is a kind of potato stock that also has sautéed onions and more beans, this time romano and yellow wax beans You can add squash and zucchini too, but you can also vary this with adding a quartered ripe tomato or two.along with cubes f pumpkin of you have any in early bloom. Rice or pasta can be added but it's not necessarily.Afrter cooking the soup is ladled into bowls and then a spoonful of pistou is added. Serve with toasted baguette slices dipped in oil, or if you want the pistou itself.
The summer is still giving us bounteous harvests. Take advantage of them by making a delicious tomato sandwich mashup or a bright green Provencale. soup. Both are perfect to eat during these still balmy days.
Melissa Clark and David Tanis realized this and made the early September harvests the subject of their individual columns in yesterday's New York Times Food section. Ms Clark's A Good Appetite featured the perennial star of the season, tomatoes. She creates a mash up of three great tomato sandwiches. She deftly blends a BLT with teas sandwiches and throws in a heavy dose of the famed Catalan sandwich pan con tomate.The sandwich's base comes from the last. She takes rustic country bread. toasts it and then rubs it with raw garlic and the tomato's pulpy inside.Drizzle olive oil and lightly sprinkle sea salt on it.The tea sandwich part is when strands of tangy white onion is added. Layers of bacon and mayo are added , this is the BLT part of it.It's a messy , yummy sandwich that's literally finger licking good , according to Ms. Clark.Variations abound with subbing the onions with cucumber and giving it a more Iberian spin by using thinly sliced Serrano ham instead of the bacon.
David Tanis devoted his a City Kitchen Column to that flavorful French vegetable soup, pistou..This is a Genovese influenced soup from the French Provencale town of Nice. A kind of pesto is made, called pistou and it's exactly the same as its' Northern Italian cousin. Basil ,garlic and Parmigiano cheese is ground and the olive oil is added to it. since this is a bean soup, there should be a good mix of them, Use shelling bean from the vibrantly colored cranberry to the large , meaty cannellini These should be cooked independently from the soup base. The base itself is a kind of potato stock that also has sautéed onions and more beans, this time romano and yellow wax beans You can add squash and zucchini too, but you can also vary this with adding a quartered ripe tomato or two.along with cubes f pumpkin of you have any in early bloom. Rice or pasta can be added but it's not necessarily.Afrter cooking the soup is ladled into bowls and then a spoonful of pistou is added. Serve with toasted baguette slices dipped in oil, or if you want the pistou itself.
The summer is still giving us bounteous harvests. Take advantage of them by making a delicious tomato sandwich mashup or a bright green Provencale. soup. Both are perfect to eat during these still balmy days.
Subscribe to:
Posts (Atom)
Posts
