May 7, 2015
Salmorejo Did you enjoy the Rota Feria ? We are sure you did ! and this week you have the Feria in Puerto de Santa María, and next week you can enjoy the one in Jerez de la Frontera. Definitely, a month to enjoy ! A very special and tasty dish we can enjoy in these local festivities is the Salmorejo. Originally, this was a recipe unique to Cordoba but it is prepared in every province, not only in Andalusia but in the whole country. It is delicious, very healthy, very tasty and very refreshing at the same time. We are sure you are going to like it very much !
by Pilar Ruiz Text/US measures collaborated w/ Glenn Ferguson You can find more of her recipes at comomegustacocinar.blogspot.com
INGREDIENTS: (For 4 Servings): • 1 lb 2 oz (1/2 kg) of red, ripe tomatoes • 2 oz (50 g) white breadcrumbs from the previous day’s bread (if possible use “Telera” bread, you can ask for it in your favorite bakery) • 1 large clove of garlic • a splash of Sherry Wine vinegar • 1 tablespoon salt • 2 – 3 oz (75 ml) Virgin olive oil To garnish: • 1 diced or chopped hard-cooked egg • 2 oz (50 g) of diced Spanish Serrano Ham
PREPARATION: • In an emersion blender beaker, we add the garlic, the peeled tomatoes (a good tip, put the tomatoes in a pot of hot water and let it continue to cook for a few minutes, they peel on their own!) and salt and puree everything with the blender. • Then add the breadcrumbs (if they are hard, you can moisten them in water a little bit) and we blend it again. • We add the wine vinegar and blend again. • And we are going to pour the olive oil in slowly while we continue blending. • If we notice that it is still very liquid, we will add more bread crumbs. • We are going to keep in the fridge until we serve our Salmorejo at the table. Tips for serving: • We can serve them in nice cups, the type of cup we use to serve the desserts (mousse, ice cream, etc.).And we will garnish on top with diced/chopped hard-boiled eggs and the diced Serrano ham. And ready to eat and enjoy ! Have a great spring week with this very nice weather and please don’t forget to enjoy.
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May 7, 2015
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hat exactly is “azafrán”? “saffron.” Saffron is a the Crocus sativus plant, crocus." It is a spice that is commonly u Spanish dishes, giving them a distinctive A saffron crocus plant can grow up to 2 bear up to four flowers, each with three stigmas, which are found inside each fl referred to as “threads,” are collected used as a seasoning and coloring agen was considered so valuable that it was Human cultivation and the use of saffr and includes a variety of cultures, cont Greece women used it as a cosmetic; t streets covered with it for his parades their brides; and Buddhists used it to d in Europe declined steeply following t several centuries thereafter, saffron cul throughout Europe.This was reversed w Africa to the Iberian peninsula, as well ern Italy. In Spain, the Moors planted provinces of Andalusia, Castile, La Man The crocus plant is incapable of repr spores. Rather, it must be propagated t horticultural cultivation since the plant After going t the summer, leaves and be weeks, it wil soming at da day passes. A immediate. T a window of must be done collected by workers who red stigmas f the stigmas a It was traditio some of the of savings ac flowers to m Saffron is am by weight. many parts o of the world here in Spa Castilla-La M from Spain, plant-breedin Photo by Stortho / stock.xchng
Photo by Vale / stock.xchng
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May 7, 2015
Azafrán/Saffron
Azafrán is the Spanish word for spice derived from the flower of , commonly known as the "saffron used in paella and other traditional e taste and a yellow color. 20–30 cm (8 to12 inches) and will e vivid, crimson-colored, string-like flower. These stigmas, commonly d and dried. Although, it is mainly nt in food, there was a time that it s used as currency. ron spans more than 3,500 years tinents, and civilizations. In ancient the Roman Emperor Nero had the s; Phoenicians made veils of it for dye their robes. Saffron cultivation the fall of the Roman Empire. For ltivation was rare or non-existent when the Moors spread from North l as to parts of France and southsaffron throughout the southern ncha, and Valencia. roducing itself, through seeds or through cuttings or other forms of t is born of a bulb much like a tulip. through a dormant period through , the bulb will send up its narrow egin to bud in early Fall. In a few ll flower. On that day, after blosawn, the flowers quickly wilt as the Accordingly, the harvest has to be The entire crop will bloom within one or two weeks, and harvesting e entirely by hand.The flowers are farmers and then passed along to o sit at long tables to separate the from the rest of the flower. Next, are roasted in order to dry them. onal for farming families to reserve eir saffron crop, using it as a sort ccount. It takes about 200 crocus make 1 gram of saffron. mong the world's most costly spices Although, it is now cultivated in of the world, almost three-quarters d’s production of saffron is grown ain, specifically in the region of Mancha. Saffron is not originally though. Rather, it is a result of ng which may date back to the Isle
By A.M.Ávila of Crete, over 4,000 years ago. There are references, dating back millenia, in which the use of saffron in cooking is recorded in the classical Persian language. Nowadays, in Iran, the descendants of the Persian culture are still one of the major producers of this valuable cash crop.The Moors brought saffron, or “az-zafaran” as they called it, to Spain in the VIII or IX century. Spanish saffron is prized for its high quality, and commands twice the price of the saffron that is produced in Iran. Saffron contains a pigment, crocin, which gives a rich golden-yellow color to dishes and textiles.The crushed threads are soaked in hot, but not boiling, water for several minutes prior to use in cooking. This helps release its beneficial components. Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. It is widely used in Persian, Indian, European,Arab, and Turkish cuisines. Confectioneries and liquors also often include saffron. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India, and is widely used in cooking in many cuisines, ranging from the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia. It takes about 150 flowers to yield 1 gram of dry saffron threads. To gather 1 pound (450 g) of dry saffron requires the harvest of 50,000–75,000 flowers, and a kilogram (2.2 lbs.) requires 110,000–170,000 flowers. Forty hours of labor are needed to pick 150,000 flowers. Although saffron is expensive, it is still affordable because a small amount can go a long way. Even one part of saffron to 150,000 parts water will turn the water a bright yellow and still leave its distinctive flavor. If you intend to purchase saffron, it is recommended that you purchase saffron threads, not ground powder.This way you can be sure that you are purchasing true saffron and not a substitute. Common saffron substitutes include safflower (Carthamus tinctorius, which is often sold as "Portuguese saffron" or "açafrão"), annatto, and turmeric (Curcuma longa). It is also recommended that you store the saffron threads in a cool, dry place since they will keep for 2 to 3 years. You will likely only need about half an ounce, or a few threads, for 4-6 servings. Saffron is not all of the same quality and strength. Strength is related to several factors including the amount of the “style” (a yellow part of the flower) picked along with the red stigma. Age of the saffron is also a factor. If there is more “style” included that will mean that the saffron is less strong because the color and flavor are concentrated in the red stigmas. Saffron from Spain, Iran, and Kashmir is classi-
fied into various grades according to the relative amounts of red stigma and yellow “styles” it contains. Grades of Spanish saffron are "coupé" (the strongest grade), "mancha," and in decreasing order of strength: "rio," "standard," and "sierra." The word "mancha" in the Spanish classification can have two meanings: a general grade of saffron or a very high-quality, Spanish-grown saffron from a specific geographical origin. Real Spanish-grown “La Mancha” saffron has protected status. This is indicated on the product packaging by the initials D.O. (Denominacion de Origen), P.D.O. (Protected Denomination of Origin) or D.O.P (Denominacion de Origen Protegida). Spanish growers fought hard for Protected Status because they felt that imports of Iranian saffron that was being re-packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La Mancha brand. Other varieties of packaged saffron from Spain, for example those with the trade names "Spanish Superior" and "Crème," are generally mellower in color, flavor, and aroma. Of course, Saffron from different producer countries, that is picked and dried in different ways, will also give rise to different end-product quality. There are some recent medical studies which suggest that saffron may be helpful in the treatment of depression, PMS, and even cancer. For more information regarding the La Mancha Azafran Protected Denomination of Origin go to their website at: www.doazafrandelamancha.com .
Photo by ArminH / stock.xchng
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May 7, 2015
The view from CView
by Karen Lucas / Photos provided by Mariluz Belenguer and Al Lago
Estética Mariluz Belenguer This new beautician works out of her home in Vistahermosa, Puerto de Santa María. Mariluz offers a very wide range of services; all designed to pamper you and increase your well being. Mariluz treats everyone as a special guest; giving personalized treatment that makes you feel very special. Some of the treatments offered are: facials, corporals, manicures, pedicures, permanent nail polish, permanent nail gel, eyebrow extensions, eye lash extensions, radio frequency, ultra sounds, pressure therapy and derma pen (a unique system of micro needling). You can see a list of all of her services on her web page www.estetica-mariluz-belenguer.es Here is a suggestion for Mother’s Day: treat her to a session with Mariluz.You can contact Mariluz via her web or call 638 841234.
Matías Lebrón Jewelers Don’t forget Mother’s Day this Sunday. You are still in time to get her something very special at Matías Lebrón Jewelers in El Paseo Mall. They have the special Mother’s Day bracelet by Pandora and of course they have the famous Mother’s Day Medallion and you will always find special offers on gold jewelry and watches. Stop by and see all they have to offer Live Feria It’s Feria in El Puerto de Santa María through Monday so if you enjoyed Feria in Rota this past weekend and are ready for more, here it is! If you didn’t make it to the one in Rota, you can experience one this weekend. Spring fairs in Andalucía are something everyone looks forward to. Hotel Restaurante Al Lago Remember you can learn to cook Andalucian classics at the “Feria Flavours” cookery workshop accompanied by tastings of several wines from the Jerez region. This Sunday, May 10th starting at 17:30. It will be hosted by Chef Stefan Crites and Sherry aficionado Philip Hurst. The cost is 45 euros per person and it includes tapas, sherries and dinner. Reservations at 662 052 553 or info@al-lago.es
Anything you want us to pass along? Let us hear from you about your favorite places or coming events. Wedo like hearing from you! Send an emailto Karen@ coastline.e.telefonica.net or call 607564132. Support your paper by supporting the advertisers.
ROTA
Pilgrimage of Saint Isidore 08:30, Sunday, 19 May Leaving Padre Eugenio´s Square we depart at 9:00 am and go to the pine forest. Accompanied by “pitero” D.Antonio Vázquez, Rocio´s Brotherhood of Rota and the Brotherhood of Our Lady of Regla of the Pinar of Chipiona. A mass will be sung, the brotherhood will offer a glass of wine and a tapa of berza and there will be a contest with prizes along with a raffle. The day closes and we leave the forest at 20:00. Guided tours of the Luna Castle Saturdays and Sundays at 13:00 and 19:00, prior reservation needed (call 956 84 63 45 or email turismo@aytorota.es) Picobarro Second Hand Market Second hand market “El Chorrillo” Association. Sundays from 10.00 am. to 2.00 pm. Sargento Céspedes Street. Flea Market Saturdays 10 a.m. to 2 p.m. in the Central Market. To get a table, you must sign up previously in the bar in the Central Market. Flea Market Sundays 10 a.m. to 2 p.m. on Calle Sargento Céspedes, Chorillo Beach Tour The Bay By Sail Boat This 2 hour trip leaves at midday and sunset Price is 15€ per person with a minimum of 4 persons and a maximum of 5. Information and reservations, Tourism Office, tel 956 846345. Organized by Diverta Sail Winery “El Gato” Dramatised
Tour By “Bombastic Teatro” Day: Thursdays at 7.00 pm Price: 6€ adults and 2€ children.
JEREZ DE LA FRONTERA
Flea Market on Sundays at Alameda Vieja s/n from 10 a.m. to 2 p.m. Dramatized visits to the Alcázar G P S C o o rd i n a t e s : 3 6 . 6 8 0 3 4 3 ° N 6.139732°W Every Sunday at 12:00. Learn some of the history of Jerez and get to know some of the important historical persons. Visit last approximately one hour. Tickets: 1,80€; children under 14 free.
PUERTO DE SANTA MARIA
Feria 2015 at the Fair Grounds from Thursday May 7th to Monday May 11th. Feria Event with Instituto International We invite our students learning Spanish the 8th of May in the caseta Municipal of el Puerto de Santa Maria (Feria) from 19:00 to 20:00. If you want to join our group price is 5€ and includes a drink. Registration: Instituto Internacional de Idiomas Calle Luna 22, 856 922 595 logistic@instituto-internacional.es Karaoke party every Friday at 10PM at The Shamrock Bar & Eatery San Marcos Castle Plaza del Alfonso X .Free guided tours on Tuesdays 11:30 (English) -12:30 -13:30 h.With reservation (627 569 335) servicios.turisticos@caballero.es, deWed. to Fridays: 10:00 -12:00h.Thurs. and Sat.-10:30 -11:30h (English). 12:30- 13:30