More from Foodie Paradise!
This time it was in Barcelona at Origen 99.9%. This is a restaurant that serves excellently-prepared foods, both creative and delicious, that features local ingredients -- with a menu (in many languages) that explains the ingredients and preparation of the dish. We randomly stumbled upon it on our way to the fabulous Museo Picasso after the restaurant I had originally picked (which shall remain nameless) turned out to be overpriced and cheesy.
The meal (all descriptions from the menu):
Starter:
Toasted bread slice with tupi and figs confute. The tupi is a cheese that comes from the Pyrenees region that we have smoothened by adding figs prepared marmalade style, giving it a nourishing value. The cheese name ¨tupi¨is due to the container where it is preserved. The tupi cheese is elaborated from lamb and cows cheese mixed with spirit.
First Course Dishes:
Broad beans and peas with green spring garlic. A recipe with pork fat and black sausage botifarra base. This Catalonian dish can be classified with a guarantee of origin. The green broad beans and peas announce the spring season. Both ingredients are typical during Maresme. The Romans 2,000 years ago already cooked peas in their kitchens.
Montserrat tomatoes stuffed with cheese and anchovies. Montserrat tomatoes are pinkish in colour, with a fine skin and hollow inside. They are spring tomatoes and have become popular again in recent years. They come from the island of Montserrat. In our recipe they´re stuffed with fresh goat´s cheese, fennel, anchovies and black olives.
Second Course Dishes:
Veal stew with pears. A recipe from the kitchen of the traditional major festival from the Vallés. It is one of the many recipes of Catalonian cooking with fruitñ it can be cooked with large pieces or in the form of a stew. The least noble pieces of the calf are usually cooked because they are the tastiest. Golden pears were usually used, especially in winter, but white pears can also be used.
Cod with raisins and pine nuts. The cod is the fish that is most eaten in the interior regions of Catalonia since access to fresh fish was easy. Therefore, with the passing of time, its presence has been noted in all the recipe books of these regions as the favourite fish. The raisins and pine nuts go hand in hand and they are so present in these dishes that some of these recipes are known as ¨Catalonian style.¨The cod is desalted for 36 hours, changing the water every 6 to 8 hours, in the refrigerator and with its skin facing up. The water carries out three different functions: hydrate, desalting and sponging.
Dessert:
Chuchos from Girona. The chuchos are considereed the sweets par excellence of the city. Created in a pastry shop in Girona during the first decades of the 20th century, they quickly spread throughout all of the territory. They are pastries that are rolled and filled with cream. They are fried in oil and sprinkled with sugar on top.
The Wines:
Barbara Forés 2003 Red (something local, I don´t remember!)
A complimentary dessert wine brought to us by our very-cute Spanish waiter!!!
The meal (all descriptions from the menu):
Starter:
Toasted bread slice with tupi and figs confute. The tupi is a cheese that comes from the Pyrenees region that we have smoothened by adding figs prepared marmalade style, giving it a nourishing value. The cheese name ¨tupi¨is due to the container where it is preserved. The tupi cheese is elaborated from lamb and cows cheese mixed with spirit.
First Course Dishes:
Broad beans and peas with green spring garlic. A recipe with pork fat and black sausage botifarra base. This Catalonian dish can be classified with a guarantee of origin. The green broad beans and peas announce the spring season. Both ingredients are typical during Maresme. The Romans 2,000 years ago already cooked peas in their kitchens.
Montserrat tomatoes stuffed with cheese and anchovies. Montserrat tomatoes are pinkish in colour, with a fine skin and hollow inside. They are spring tomatoes and have become popular again in recent years. They come from the island of Montserrat. In our recipe they´re stuffed with fresh goat´s cheese, fennel, anchovies and black olives.
Second Course Dishes:
Veal stew with pears. A recipe from the kitchen of the traditional major festival from the Vallés. It is one of the many recipes of Catalonian cooking with fruitñ it can be cooked with large pieces or in the form of a stew. The least noble pieces of the calf are usually cooked because they are the tastiest. Golden pears were usually used, especially in winter, but white pears can also be used.
Cod with raisins and pine nuts. The cod is the fish that is most eaten in the interior regions of Catalonia since access to fresh fish was easy. Therefore, with the passing of time, its presence has been noted in all the recipe books of these regions as the favourite fish. The raisins and pine nuts go hand in hand and they are so present in these dishes that some of these recipes are known as ¨Catalonian style.¨The cod is desalted for 36 hours, changing the water every 6 to 8 hours, in the refrigerator and with its skin facing up. The water carries out three different functions: hydrate, desalting and sponging.
Dessert:
Chuchos from Girona. The chuchos are considereed the sweets par excellence of the city. Created in a pastry shop in Girona during the first decades of the 20th century, they quickly spread throughout all of the territory. They are pastries that are rolled and filled with cream. They are fried in oil and sprinkled with sugar on top.
The Wines:
Barbara Forés 2003 Red (something local, I don´t remember!)
A complimentary dessert wine brought to us by our very-cute Spanish waiter!!!
posted by TessaJ at 7:59 PM
3 Comments:
The bread with tupi and figs confute sounds divine- and the chuchos- oh my god!
Yum! I received your beautiful postcard too - thank you!
Yes, that bread with tupi and figs was divine. As was the stuffed tomato. I´m still dreaming of it all!
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