One of the bi-products of the wine-making biz that keeps us busy on weekends in our vineyard in El Penedés, the wine region of Catalunya, is the proliferation of fresh grape leaves on our vines. (Duh!) In May or June, grape growers undertake the labor-intensive process of “leafing” and “suckering” the vines, which means that you remove all of the stems that have no fruit, and you also snap off big leaves that are casting shadows on the baby grape clusters. The leafing also gives the fruit more air and minimizes the possibility of icky mold growth. (“Sin miedo!” our local helper tells us: Snap off the excess growth WITHOUT FEAR!)
Last year, during our first season with the white grapes that are now slowly fermenting into “cava” (Spanish champagne), we were pretty thoroughly focused on getting all of the steps right. This year, I had the wherewithal, with the help of daughter Stassa, to collect a few of the largest grape leaves and tuck them away in a plastic bag for later use, after we recovered from the very hot and sweaty leafing process!
My motive? DOLMADES! I had read up last year on the quickest and easiest way to stuff your own grape leaves, guided by Martha Stewart and a dozen other on-line cooking websites, many of them Greek-oriented. And then I promptly forgot it. So while the leaves were still mostly green and supple, I consulted the Internet once again, and I went for what seemed like a fool-proof and remarkably rapid method of preparing the grape leaves for stuffing: blanch them for a few seconds in boiling water.
It worked pretty well, and the results were tasty if a bit chewy. The stuffing process itself was less laborious than I’d anticipated, and it helps if you can make it into a fun assembly-line process in the kitchen.
[ezcol_1half]First you go in the vineyard…
Filling: I used some leftover risotto
They came out a little chewy but I’m working on it…
It’s not always easy being a vegetarian in Spain. Because I also eat fish and seafood–and I live in Barcelona, which is smack on the sea–it’s a challenge, but it’s not impossible. In Madrid, I would call it impossible. There is a big deli there, for instance, called El Museo del Jamón. Generally, all over Spain there is a general suspicion of those who do not follow the cult of the slaughtered cow and pig. That small club would include both my husband U.B. and me.
So, we greet with joy the discovery of an extraordinary Spanish dish that is not based on meat. And there is a family of soups whose ingredients have never been near a pig. The chilled soups are a refreshing thirst-quencher in the parched southern reaches of Spain’s Andalucia, where summer days can be broiling.
Everybody knows about gazpacho, the perfect chilled tomato-garlic-and-vegetable first course on a hot day, and in Spain it is as readily available in the local grocery store as orange juice. My family slugs it down right from the carton if we’re on the road, and it’s one of our daughter Stassa’s favorite after-school snacks. Still, nothing beats the homemade version, which is not difficult to make in either a blender or a food processor; recipes abound on the Internet. Crucial to its success is the crunch factor of the accouterments that you add when serving gazpacho at your table: diced green (or red) pepper and cucumber, little cubes of fresh tomato, and crispy croutons of bread that have been toasted with olive oil. I like a sprig of rosemary or basil in mine.
The other tomato-based soup that has not found the international fame of its cousin gazpacho is called salmorejo. A search for the etymology of the word led me nowhere, but it almost certainly has something to do with salt (“sal”) in spite of its being not exceedingly salty. When I plug the word salmorejo into Google translate, the English translation is…(fanfare): “Gazpacho!”
As far as I can tell (after hundreds of tastings), salmorejo, whose origins are in the Andalucian city of Córdoba, varies from its more famous cousin mostly in the inclusion of a higher proportion of bread amongst its ingredients, which renders the soup a slightly lighter shade of red, and considerably thicker, than your average bowl (or glass) of gazpacho. The ingredients list is also shorter, focusing on vine-ripened tomatoes, green olive oil, garlic and bread. It is often garnished with cubes of ham and hard boiled egg.
An unsung cousin to the red chilled soups is little known outside of Andalusia, and almost completely unheard of outside of Spain. The secret of the creamy white, refreshingly chilled ajo blanco or “white gazpacho” summer soup seems to be well guarded.
U.B. and I first discovered ajo blanco in the swank restaurant of one of Spain’s most charming paradores, a converted fourteenth-century Moorish castle in Carmona, outside of Seville. Since my lactose-tolerance is not high, I at first shied away from the white soup in spite of U.B.’s swooning response to it. Only after asking the waiter, “Que es esto?” and hearing the list of ingredients, did I dive in and become a life-long fan.
Ajo blanco is more than the sum of its parts. In fact, the ingredients at first seem to be seriously at odds with each other: Bread. Almonds. Olive oil. Grapes. Vinegar. And of course garlic (ajo).
Here is a recipe, freely adapted from a version that I found at EPICURIOUS.COM:
Toast several slices of country bread without its crusts and soak in a cup of ice water.
Toast about a dozen sliced almonds in a skillet until golden, then grind them in a processor with one clove of garlic.
Squeeze the bread dry and add it to the almond/garlic mixture, along with half a pound of seedless green grapes.
Process until smooth then put it into a bowl and mix it together with 3 Tbsp. of wine vinegar, a half cup of extra virgin olive oil and two cups of ice water.
Strain it through a sieve, forcing as much bread through as possible. Add salt and cayenne pepper, and chill well, at least one hour.
Serve the soup with freshly toasted croutons and more green seedless grapes, cut in half. I know it sounds weird, but trust me.
Once while traveling around the south of Spain, we came across a thicker, dip-like version of ajo blanco, which is usually a rather thin soup. Quite a surprise and just as yummy.
You really can live like royalty in a castle in Spain…at least for a night or two. Since the 1920s, the Spanish government has run a for-profit chain of luxury hotels which is officially called Los Paradores de Turismo de España. While the word parador literally means a “place to stop,” you will find that this hardly describes the overnight experience in many of these 94 historic convents, castles, monasteries, stately homes and other monumental buildings that spread across the Spanish countryside from Galicia to Andalucia, and beyond, to the Balearic islands.
Here are a few of my family’s favorites:
In Cardona, you can visit not only a splendid castle but also the nearby salt mines whose productivity financed it. The “Muntanya de Sal” (Salt Mountain Cultural Park) is a great family excursion underground, where you can visit the source of the all-important ingredient of seasoning and preserving foods that was once worth its weight in gold. The parador itself, which was the fortress home of the Lords of Cardona, who were wealthy salt barons since the Middle Ages, overlooks the plain of the Cardener river valleys in northern Catalunya, near the Pyrenees.
The town of Cuenca, about 140 kilometers east of Madrid in Castilla-La Mancha, boasts an elegant parador in the former convent of San Pablo. Perhaps as impressive as its rich interior is the view that greets you when you emerge from the front door: across the sixteenth-century Puente de San Pablo (Bridge of Saint Paul) is the 15th-century neighborhood known as the “hanging houses” of Cuenca. One of these gravity-defying structures houses a first rate collection of mid-century modern art in the Museum of Spanish Abstract Art (Museo de Arte Abstracto Español), part of the Juan March Foundation.
[ezcol_1half]For visitors to Andalucia who choose to stay outside urban centers like Seville or Córdoba, the enchanting parador in Carmona, which lies between the two cities, offers a delightful option. Housed in a stunning 14th-century Arab fortress, the parador boasts of one of the best restaurants in the region, housed in the former refectory of the castle. (We recall it fondly as the first place we tasted the local specialty, ajo blanco, which is a refreshing white variation on its cold-soup cousin, gazpacho.) When you get tired of the pool with its view of the castle hovering overhead, check out the nearby ruins of the Roman necropolis in Carmona.[/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end]
[ezcol_1half]If money is not a concern in your travel budget, you might consider spending a night in one of the two most luxurious paradores: those in Santiago de Compostela in the north and Granada in the south of Spain. The former, officially called the Hostal de los Reyes Católicos, occupies pride of place on the main square of the historic city in Galicia and is considered to be the longest-running hotel establishment in the world. Built by Ferdinand and Isabella (hence the name) next to the cathedral in Santiago as a royal hospital in the 1490s, it sits at the end of the pilgrimage route across northern Spain. Its fine restaurants occupy spaces that were once the stables and the morgue.[/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end]
In the heart of Andalucia, the Parador de Granada, besides being a honeymoon destination for Princess Grace and Prince Ranier in 1956, sits smack in the middle of the grounds of the enchanted Alhambra. It started life as a 14th-century Moorish palace, and was a Franciscan convent before becoming a parador. Like the rest of the Alhambra (one of my favorite destinations in all of Spain), the hotel grounds are filled with trickling fountains and sweetly scented gardens of jasmine and flowers.
Not all of the renovated buildings in the system can boast of equal charms, however. While the Parador of Ronda in Andalucia sits atop a spectacular piece of real estate, hanging over the edge of the town’s famous gorge, the hotel itself is the former city hall, a building of no great distinction, save its enviable location. We also once found ourselves booked into one seaside parador near Valencia which did not have beach access and whose architecture was more like a Holiday Inn than a castle. So do your homework before making your reservation, and check with those advisor sites.
Portugal, by the way, has s similar system called the POUSADAS modeled on the Spanish example.
Okay, you can also find a swell place to stay through home rental sites, but, come on…a castle in Spain!
An energetic young Dutch couple, Iris Tonies and Arnout Krediet, run an innovative art school called ESTUDIO NOMADA, located on one of the twisting stone streets in the heart of Barcelona’s historic Gothic Quarter.
The “nomad” studio offers workshops for individuals and families who want to spend a week or two exploring Barcelona and environs with creative local types who will show them local art destinations through the eyes of the artist. Drawing and painting classes, as well as a museum visit or two, are included in the workshop in the city. But that’s not all! The school has just opened an artist residency program in a stunning historic macia in the nearby wine country of Penedés. A day in this lovely setting, surrounded by vineyards (lunch and wine tasting included!), can be added to the workshop, which is hand-tailored for the visitor by Iris. There are stops to sketch or paint the enchanting vineyards and olive groves, along with a visit to a fantastic family-run winery. All of Spain’s cava, the champagne of Catalonia, comes from this photogenic region, an hour outside of Barcelona.
The price for this unique experience, all art materials and museum admissions included, is 50 euros per person per day in the city, and an additional 80 euros for the vineyard/art tour.
To see the lovely wine-country location, take a look at the website for Residency Mas Els Igols and be sure to check out the A.I.R. artist-in-residency.
Carrer de la Palma de Sant Just, 7
Arnout Krediet | Founder @ Estudio Nómada
Official Estudio Nómada website
EDITOR AT LARGE
CHIEF FASHION CORRESPONDENT
Anna Paula Goncalves
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