Comments on: Appetizer, Anyone?? :)

By: atbnorway

atbnorway — Tue, 27 Nov 2012 22:34:51 +0000

Hugh Fearnley-Whittingstall had an episode (in his Road Trip series) with grilled char wrapped in newspaper.

By: Mimi D.

Mimi D. — Sun, 04 Nov 2012 02:06:47 +0000

i just made this yesterday with romesco sauce for dipping :) yum!

By: Marketman

Marketman — Sat, 03 Nov 2012 00:04:32 +0000

thea, I like that program too… she is quite relaxed… and manages to get access to some pretty good places… its nicely done… wendy, yes, it seems several programs have featured the delicacy… :)

By: wendy

wendy — Fri, 02 Nov 2012 09:42:03 +0000

MM I watched that too it was with Anthony Bourdain who was in spain with
the chef from spain with love. I watched it on the TLC channel.

By: thea

thea — Fri, 02 Nov 2012 01:03:13 +0000

One of my favorite cooking/travel show to watch right now is “from spain with love” by Annie Sibonney. i love, love, love her. She featured calcots in one episode. i hope you can watch her show. i think some episodes are available in youtube. :)

By: TheDrunkenPig

TheDrunkenPig — Fri, 02 Nov 2012 00:25:55 +0000

We tried this yesterday and it was a hit with the family. We also tried them with olive oil and a little balsamic vinegar and it worked perfectly too :)

By: Connie C

Connie C — Thu, 01 Nov 2012 14:31:16 +0000

MM: In your many experiments you: “always strive to produce the most delicious, technically exquisite food and always apply analytical thinking and creativity to constantly advance the face of cuisine”, the principles of Modernist cuisine.

https://www.amazon.com/Modernist-Cuisine-Home-Nathan-Myhrvold/dp/0982761015/ref=sr_1_1?ie=UTF8&qid=1351774996&sr=8-1&keywords=modernist+cuisine+at+home

By: millet

millet — Thu, 01 Nov 2012 04:38:17 +0000

our local version would be the native mushrooms wrapped in banana leaves and grilled over coals. at one time, i added a few shrimps and a sliced onion into the packet, and that made a whole dish.

By: Lava Bien

Lava Bien — Wed, 31 Oct 2012 20:37:13 +0000

Catalans and them Basque people know about good food, don’t they? My man Anthony Bourdain did that show with calcots with some friends while drinking the local vino tinto from some unusual (for me) vessel where they let the wine drip straight from the vessel a sus bocas. Could be a bit messy, but who cares hehehe.

@ Janette, wrapping them in paper help the veggies get steamed thus making it more tender but not mushy and keeping it warm too hehehe.

Saludos desde aqui en Bay Area!

Vale! Venga!

By: Janette

Janette — Wed, 31 Oct 2012 18:35:49 +0000

I live in the Catalonia region and have gone thrice to a Calçotada. Actually, they don’t cook them wrapped in a newspaper but, in an open fire using a grill. Since calçots must be eaten while it’s hot, they wrapped them in a newspaper once they are cooked to preserve heat taking into account that calçotada usually takes place on colder periods of the year (January to April). It is usually served with a sauce called “salvitxada” and cava. After the customers have finished eating calçots, grilled meat (lamb, typical catalan sausage), artichokes and potato and red wines are served. In some restaurants, second plate also consists of the typical “botifarra amb mongetes” (typical sausage with white beans). And of course, “crema catalana” (Crème brûlée) for dessert!