The Virtual Supper Club February 2004 Edition - Review

The Spanish culture is remarkable. A very social people, much of the day is focused around meals and social gatherings. What’s not to like about that?

The tapas menu, when originally created, seemed so carefree – almost a frivolous approach to a meal. But as I learned during my short stay in Madrid, the tapas isn’t frivolous at all… In fact, its quite serious and the tasca owners take great pride and care to offer you a bite to eat with your drink.

The February 2004 Edition is a breeze to prepare, and, a pleasure to eat. Whether you choose to increase the serving portion for your comida, or mid day meal, or offer an array of these tapas to the friends you welcome into your home, the selections from this Edition are flavorful, satisfying and so easily adaptable. Start with the basic recipe… head off to the market, and the ideas begin to flow. The best part about it is, the recipes are easy, require little time to prepare and most of the things you need for the menu, are pantry or kitchen staples.

I was fortunate to pick up some pimentón at a local mercado in Madrid. And, though the recipes state that paprika is a fine substitute, the smoky fragrance to the sweet and hot pimentón is something so heady it is worth seeking out. The shot of flavor it adds to the tapas is unmistakable, bringing it all into a nice round and full balance.

The Fresh Tomato and Pepper Salad (Pipirrana) is classic Spanish cuisine: a refreshing salad with chopped egg and tuna on top. But, as I learned in Madrid, the tuna must be packed in oil. It’s such a deliciously unctuous contrast to the bright crisp snap of the vegetables and the vinaigrette. And, quite perfect as a salad, as a meal or as a tapas platter, when served over a small mix of greens with deliciously fresh bread.

I played around a bit with the amounts called for in the ingredients – hoping to make just enough for me, for a midday meal. 2 tomatoes, ½ green bell pepper, ¼ of a hothouse cuke and ¼ of a small onion diced. I still used 1 clove of garlic – albeit a small clove; and kept the same amount of cumin – which, in my opinion is strangely wonderful with the fresh vegetables and dressing. It is subtle, almost haunting, in its flavor. You know its there, without ever being fully aware that it is. Nice.

For my midday meal, I skipped the bread, and made the Crispy Potatoes with Hot Sauce (Patatas Bravas) instead.

If there is anything that stands out about Spanish cooking, or at least in the Madrid and Castilla Y León region, its that they love olive oil… and fry just about everything in it. So, naturally, I substituted olive oil (that I brought back from Spain, of course) for the vegetable oil called for in the recipe. The sauce is smokey-tangy-tomatoey with just enough of a bite to it. Don’t even think ketchup would be a suitable replacement!

The cubes called for in the recipe are perfect for a tapas platter, and alongside some aged Manchego cheese, this would stand up to just about any beverage – from a sweet sherry or just a good old-fashioned beer. I think next time I make this, I’ll whip up the garlic mayonnaise to put out with the sauce, too. I’m willing to bet the contrast of the two flavors and textures is wonderful… if not wonderful together.

Finally, save the pain of first looking for the fresh cheese, which I could not find, and then unsalted cottage cheese – again, in Central PA, not happening – and then straining the yogurt, the Lemony Cheese Custard Squares (Quesada) was a breeze to make. I don’t know why, but I was expecting a cakey lemon square. I know. They ARE called lemony cheese CUSTARD squares.

I prepped everything while the yogurt drained and then a whiz, a whip and a mix and into the oven they went. Getting them out of the pan was a bit awkward – I was trying to slide it out of the baking pan – until I realized the recipe said turn out.  But once out of the pan, they could be cut (with a cold knife, wiped clean after each cut) into squares, or as I preferred, with a round biscuit cutter, and plated topped with sliced strawberry.

I managed to bring back several fine wines from this trip, all of which are from either the Rioja or Priorat regions. I shamelessly indulged in the Viña Albina, Reserva 1994 Rioja, and felt decadent for drinking such a deliciously rich, bold, jammy wine with such simple food.

The February Edition is easily a starting point from which many good meals, or light bites will begin. No doubt the Deviled Eggs and Chicken Sauté will eventually make it into my repertoire. Undeniably easy, they’ll most likely be an afterthought that turns out to be a delicious surprise.

Stay tuned for the March Edition of The Virtual Supper Club… and some deliciously Spanish-inspired Tartines for the March 7th Is my blog burning? event…