Author Archives: yummybull
As a final kick to Seattle´s so boring gloomy winter before beautiful spring this weekend arrives Seattle Wine and food experience will be a beatiful oxygen pump to Northwest foodies. More than 200 vendors including chefs, wine experts and cider and brew masters will help locals and visitors to enjoy and appreciate all of these food blessings that are in our backyard.
Lamb will be highlighted this year, something that makes this Spanish girl really happy as It´s the star protein in my homeland region, Aragon. So eager to taste our local chefs creations. Lamb is a powerful tricky meat. Properly cooked makes a sublime experience, poorly cooked or seasoned can taste too strong or earthy in your palate.
Other more unusual types of meat will be played too by chef Jonathan Sundstrom from Lark, recently nominated as Outstanding restaurant semifinalist in the James Beard Awards and Seth Fenald from Novelty Hill/Januik wineries.
Culinary pilmigrage will be showcased here thanks to the Northwest Travel Experience too and wine, more wine, tastings courtesy of Yakima Valley Tourism. Like the cherry on top back by popular demand: Chateau Saint Michelle Riesling Challenge.
But other cocktails will be present too thanks to the magic of Dustin Haarstad, founder of Blind Tiger cocktails and mixologist at Cannon Whiskey & Bitters Emporium. Guest will have the opportunity to enjoy them in the Celebrity Cruises Modern Luxury Lounge.
Last but not least a new chefs competition kicks off, Pop! Bubbles and Seafood where local chefs and sommeliers like Thierry Rautureau from Loulay and Lindsay-Thorsen from RN47 will showcase their culinary artistry. Oysters lovers will have the opportunity to chat with local expert Cynthia Nims too. Cynthia just published her new book Oysters, recipes than bring home a taste from the sea.
Unfortunately for my kid who loves food and wants to be a chef this is a 21-year over event so come prepared with your ID and maybe in a taxi or Uber ride just in case you want to party 100%.
The best world chefs have gathered these days in Madrid at the International Gastronomy Summit Madrid Fusion. The Yummy Bull did not want to miss this opportunity to see firsthand what is “being cooked” in the kitchen of the best international chefs. A unique and essential experience.
Under the slogan The Language of Post Vanguardia the attendants enjoyed the knowledge of chefs as relevant Grant Achatz, Joan Roca, Jose Andres, Sergi Arola, Elena Arzak, Oriol Balaguer, Martin Berasategui, Dani Garcia, Chele González, Sacha Hormaechea, Daniel Humm, Tatsuo Nishizawa, Paco Roncero, Pepe Solla, Dabiz Muñoz and some others.
This post-avant-garde moment, as defined by José Carlos Capel, president of Madrid Fusion, relocates his eye on tradition, on the product and even in culinary techniques inherited from our ancestors. Chefs like Paco Morales have chosen Andalusian cuisine to adapt it to contemporary cuisine. Other Ibero-American chefs have done the same with ancient techniques of pre-Hispanic indigenous tribes. “That which is called vanguard and tradition,” said Joan Roca (El Celler de Can Roca, Best restaurant in the world), is that “we have moved to committed to a healthy, sustainable and humane cuisine “.
The sea, resource
In this commitment to the product, our seas have much to say as by proved Angel Leon (Aponiente, Two Stars Michelin). His cuisine brings together the plankton, outbreaks of vegetables grown in salt water, the first vegetable oil obtained from the sea, the sugars obtained from freeze-dried algae and, of course, all kinds of fish, with a firm commitment to the so-called fish discard. “We live in an untenable situation in which fish 90,000 tonnes of fish, 40,000 are discarded. We have to change the mentality of those who just want to eat normal commercial species. The sea has much more to offer, “he said. Its Aponiente has moved to a lumber mill where they have a surface of 2,700f2 exclusively to clean fish. 42 people work in the kitchen with these fish discards to create amazing dishes like sea sausages.
Taste of Spain
One of the highlights in this edition of Madrid Fusion has been Taste Spain, starring a space of eleven domestic destinations: Ruta de la Tapa, a tour of the Spanish cuisine in “small bites” as Segovia lamb stew, stuffed shrimp and sea urchin Cambrils red shrimp, lentils DOP Lanzarote, Canarian black pig cooked and boiled shrimp in sea water or oysters from la Rapita, all accompanied by the best national wines, as Malaparte, Segovia cellar of the same name.
Enofusión made a come back to have their role in the great event of gastronomy
In Enofusión space where we could attend a wide variety of prestigious tastings, technical conferences and tasting spaces, besides knowing all the news of the great wineries and brands from Spain. This year, for the first time we could find speedtasting, an original way to taste the wines based on the speed dating system, where the winemakers showcase in a few minutes wines to journalists and bloggers.
During 3 years since I moved to Seattle I´ve trying with no success to find fresh duck foie. I have to admit that this is not an easy thing to find in Spain either. You won´t find it in our neighborhood store as foie is considered there kind of a wedding banquet delicacy.
I´d just given up when yesterday I discovered by chance at my local Uwajimaya a frozen area full of these weird ingredientes that maybe a minority of Asian, French and Spaniards love to cook: quail, pig tail, rabbit and duck in all their versions: foie, magret and confit. I had tu rub my eyes to be sure that I was not in the middle of a dream… So, in an impulse I decided to grab two beautiful sirloin steaks too to prepare one of these dishes that we enjoy in banquets and Christmas festivities.
Once at home I told my griller master, my 11 year old son, to prepare the sirloin on the grill while I sliced the foie blocks in the middle to cook them properly. You only need to prepare them pan seared 2 minutes each side. I decide to grill red bell peppers too because they have a powerful flavor but not too heavy as a starch so they could balance the whole dish.
The final touch was a sherry vinegar reduction, a really personal and new creation: 3 tablespoons of vinegar, 3 tablespooons of Extra Virgin Olive Oil and a tablespoon of lavender cooking slow for around 10 minutes. My lavender comes from one of my favorite places in WA, Purple Haze Lavender Farm. A place that I visited two years ago. I was a bit concerned about the marriage between the foie and the lavender but thinks worked out perfectly so I wanted to share this discovery to you in case you want to surprise somebody close to your heart with this beautiful dish.
Oh, a final detail. When you put the foie on top of the sirloin add a pinch of Maldon salt. This salt will bring the best from this beautiful fatty piece to your mouth.
Altough here in the Pacific NW we enjoy the best salmon ever a fish lover like me needs a pink break from time to time. Chilean seabass is always the best option for me as its soft delicate but luscious texture reminds me so much my beloved hake, a kind of fish that is totally imposible to find here in Seattle.
I usually buy my fish at Uwajimaya but last Tuesday I was running errands in Redmond and I decided It was time to have a peek into the Whole Foods fish section. The nice employee confirmed that seabass is always the jewel of the Crown and that 95% of the customers are Asian or European. “The other clients walk close with curiosity but they barely order. I think they feel a bit overwhelmed with the idea of cooking it”
Don´t be! Cooking fish is easy and we are pretty good developing easy tasty simple recipes. This is one of them, pretty classic in our Atlantic NW, Galicia.
1 Chilean seabass fillet
6 small potatoes
5 garlic cloves
1 salt tablespoon
Extra virgin olive oil
Fresh parsely or cilantro
Paprika infused olive oil
1 tablespoon of Spanish bittersweet paprika (other kind would be OK too)
A whole piece of garlic
Extra virgin olive oil
In a pot place the peeled potatoes, the 5 peeled garlic cloves and the onion cut in big chunk pieces. Add the bay leaves, the black pepper and cover with water.Pour a tablespoon of salt and a drizzle of olive oil and let the potatoes cook at medium temperature until they are soft (between 20 and 30 minutes depending on the kind of potato). You can test them pinching with a knife. Add the seabass filet cut into square pieces and the minced fresh parsley or cilantro. Cook 10 minutes more.
While the seabass is cooking prepare the paprika olive oil. Fry in a pan the whole garlic piece cut in a half without peeling it until is Golden Brown. Take out the garlic and wait until the oil is at warm temperature not too hot. Pour the tablespoon of paprika and stir until the oils gets a bold red color.
To plate everything put 2 potatoes and piece of seabass on a plate. Drizzle everything with the paprika oil and add some pieces of the fried garlic too.
I love pairing this dish with a rosé wine as it has a stronger flavor than a usual fish preparation. My yesterday choice was a classic one: Marqués de Cáceres DO Rioja. Enjoy!
After a long hold on period due to Phd duties The Yummy Bull is rolling again, or I would say, running again… My first post of fall season is about an interesting topic related to Natural resources: the new Yakima Basin Integrated Plan, supported by a ton of local collectives in Eastern Washington and by FORKS association in an event that took place on Monday in Pike Place.
The Yakima Basin Integrated plan is leaded by American Rivers, The Wilderness Society and Trout Unlimited and its objective is to enhace Yakima River water supplies to create a sustainable frame that will permit to manage this precious resource for everybody involved in harmony.
Two of his primary goals are restoring salmon and steelhead populations from under about 25,000 today to 300,000 by improving fish passage into the Yakima Basin’s headwaters and to enhance water storage to make up for a declining snowpack due to climate change.
Yakima Valley´s bounty is really appreciated in Western Washington for local chefs and It has to be preserved for the next generations. Many of the nation’s wine grapes, apples, cherries, , and pears come from the Yakima River Basin, and 1/3 of the hops world production come from here too.
The Yakima Basin Integrated plan represents perfectly the spirit of FORKS, as a meeting point for the beginning and the end from the food chain, so many times lost and disconnected by the intermediaries. A dialogue that makes perfect sense in a place like Washington where local produce is revered like a treasure.
I not only had the opportunity to learn about this interesting plan but to taste beer from Fremont Brewery, wine from Sous Soul Winery and food from the new restaurant Orfeo just opened by Kevin and Teresa Davies, owners of Steelhed Diner and Blueacre Seafood. Fresh and really good food, especially the smoked cod salad with his beautiful wood flavor.
Ronald Holden, a Seattle veteran food blogger didn´t want to miss this event either. So I was lucky to enjoy his always entertaining conversation. He is preparing an updated version of his book Home Grown Seattle: 101 true tales of local food & drink.buscar and I´m looking forward to read it again.
Get here more info to support the Yakima Basin Integrated Plan
If you ask a Spaniard about his favorite fish, he probably will tell you that It´s hake, by far. His delicate flesh and flavor make hake perfect for a million different ways to cook it. One of my favorites is the most classical way, Vasc Country style in a wine and parsley sauce with clams. Really easy to prepare. Finding hake in the Pacific NW is an impossible dream, but luckily the Chilean seabass make the treat.
Two years ago I invited my friend and trainer Jessica and his new boyfriend Jaffer for dinner. They loved my clams and seabass dish so I promised to send her the recipe. But I never did it.
This winter our friend Seth, a Texan Seattle newcomer who loves fish, wanted to learn more ways to enjoy the Pacific NW sea bounty so I remembered this old recipe and my old debt to Jessica and I finally sent it to both of them.
Jessica cooked the dish for Jaffer and I would say, looking at the pic, that she did a great job! The happy ending of the story is that this weekend they got engaged! so I want to think that (altough I know It´s not true) that my Spanish dish played a role in this beautiful love story.
So, you know, maybe If you cook my seabass recipe, your love life could get a kick too! It this happens, please share with me your story and send to me a photo! Because, you know, love is all around…
CHILEAN SEABASS WITH CLAMS
INGREDIENTS FOR FOUR PEOPLE
Four seabass fillets
One pound of clams
1 tablespoon chopped fresh parsley
2 cloves of garlic
1 glass of water
1 glass of white wine (Spanish Albariño recommended)
Four tablespoons of Extra Virgin olive oil
Crush garlic, parsley and salt in the mortar and pestle. Fry the onion in olive oil at low temperature for about 10 minutes until the onion is traslucent. Add the water to the mix in the mortar. Pour it into the sauteed onions and cook for another 10 minutes over low heat with a glass of white wine. Incorporate the spiced seabass fillets covered in flour. Add the clams. Move slowly the pan to thicken the sauce while baking at medium low heat about 15 minutes.
I have a lonely mango in my fridge who was about to be spoilt and I remembered that my grandma loved cooking sliced apples with brown sugar, a cinammon stick and a clove for dessert all the time when I was a kid. So I added my mango into the show and some ginger and Sherry vinegar to give to the mix some acidity and spiciness. Fifteen minutes and voilà! A beautiful mix to add to savory and sweet dishes. I mixed mine with Greek yogurt and honey for an after workout snack. Enjoy it!