We enjoyed this fine lunch at a vineyard in the Penedes region of Catalunya. Every single dish was incredible. The soup duo we started with was comprised of a lovely gazpacho and unreal vichyssoise. Phil was sick of taking food shots at the table, opting to hop up between each course and chase the kitchen staff around. We all looked forward to his return, because that was the signal the next course was about to begin.
These salads were spectacular. One was of mixed bitter lettuces and air dried duck (or magret as my new Catalan friend Josep taught me). The other was simple greens with romesco, tuna and the most glorious anchovies known to man.
This was the most tender tuna with roasted pimenton and baccalau. This blew me away. I have always been a bit timid about baccalau, something about the reconstituting of dried fish just didn’t send me running to get a fork, until now that is.
Phil’s new buddy the chef prepping the sweetest prawns I’ve ever had.
The gambas and the most gorgeous scallop ever. I wish from the deepest food loving part of my soul that we could get scallops in the shell with the roe in tact, it makes such a difference.
This is not simply acorn fed pork. It is the pork of porks. King Pork if you will. Much love the Berkshire and Heritage piggies, but as awesome as they are, they’ve got nothing on this. It is not exported out of Spain, but that is probably a good thing since I would probably wind up on the streets after spending my savings on pork. At least this way it will ensure I return to Spain relatively soon.
The chef prepared it simply, with young favas (which I prefer) bacon and a lovely glug of olive oil.
The Crema Catalana was quite delicious like creme brulee, but more smoky which I really thought played well with the vanilla.
The chef used a hot iron to caramelize the top of the Crema Catalana, which I thought was way cooler than using a torch.
The final product. Nom, nom, nom!
This photo and the one below are a sneak preview of my next Catalan culinary adventure. The photo above was taken as I approached the Mediterranean for the first time in my life. We had just arrived at an amazing seafood restaurant near the water and I couldn’t resist. I kicked off my shoes and made a beeline for the water. It was one of my favorite moments from the trip. Or any trip for that matter.
I wanted to include this shot I have slated to be a part of the next post to see if anyone know what they are. I have nicknamed them dragon claws and they are incredible. Any guesses?
Enough to make one weep! Kudos to Phil’s camerawork, kudos to you for taking us on this trip.
I’m guessing barnacles.
I remember my first time on the Mediterranean Sea- I could have sworn I saw streaks of red in the bluegreen water.
Your adventure is making the rest of us mad with envy. You really know how to rock out a blog posting! Brava, Mi’ja!
From here it looks like the bulbous part of seaweed? Some sort of sea carrot?
The pork that “is not exported out of Spain” –does it have a name? Is it a certain breed of pig, or raised only in a certain area?
Ah David, you got it!! They were delicious, if a little freaky to look at.
He did a great job, didn’t he.
Thanks Jen!!
Rosemary, It does, I just can’t find that part of my notes.
Erin , even tho i just finished dinner, i wonder why im hungry again..the food pictures were excellant, they looked like you can just reach out and taste them.I do love shrimp and really love scallops. I liked the presentation with the spoons and half shell.
PA dad
I recall standing and watching a cute young guy use a hot iron to caramelize the tops of crème brulée at an outdoor café when I was in Monaco. Watching his process was so calming. How watching a hot iron sort of felt like watching the waves is beyond me, but sometimes these things happen. I was smitten by the old men playing Bocce beside the café too. Travel, it is a beautiful thing.
Denise, while I didn’t get to see that part, I can understand your feelings about it. There is a romance to it that a torch just doesn’t bring.
I love watching old men playing Bocce too! When I go to Boston I like to get to the North End early, grab a coffee and go sit out at the courts. It is one of my favorite things to do.
Wow, wow, wow! It seems awesome. I’m curious about the barnacle post. And maybe a little scared too?
Bordeaux, I think you need to add Catalunya to your travel itinerary.
Most of my fellow diners were freaked out by the sight of them, which was fantastic because that just meant more for me!