http://www.tastesbeyondborders.com/blog Tzveti Gintcheva of Alchemy Catering shares her experiences with you. Fri, 10 Apr 2009 23:24:04 +0000 http://backend.userland.com/rss092 en And here it began….my gastronomical adventure in Spain…... At first in the kitchens of Fugon Del Pan De Queso and Bristol Bar, headed by my generous host, Chef Jennifer Cole. With more than 17 years of gastronomical experience in regional Spanish cuisine (cocina Vasca y Catalana) as well as Italian and ... http://www.tastesbeyondborders.com/blog/?p=106 This is where most Spanish meals begin.....Usually at the stands full of aromatic herbs, overflowing with colorful vegetables and fresh exotic fruits. A likely next stop would be the butchers, where the fresh meat you just chose gets fabricated right in front of you and where you might pick some ... http://www.tastesbeyondborders.com/blog/?p=97 On my last visit to Spain I met a very pleasent woman and a great home cook by the name of Nieves. Nieves is from a little village just outside of Madrid called Alcala de Henaves whos citizens pride themself on making the best paellas in all of Spain. I've ... http://www.tastesbeyondborders.com/blog/?p=55 pileshka supa, quail egg, smoked red papprica http://www.tastesbeyondborders.com/blog/?p=52 12 oz NY Strip, noir essence, peruvian purple potato, spinach http://www.tastesbeyondborders.com/blog/?p=49 piking duck, cilantro, hoisin sauce, arrugula http://www.tastesbeyondborders.com/blog/?p=46 ahi tuna, sesame seeds, fennel http://www.tastesbeyondborders.com/blog/?p=43 Roasted Tomato, Buffalo Mozzarella, Basil http://www.tastesbeyondborders.com/blog/?p=40 My gastronomical curiosity and love for travel is taking me to various kitchens in the Spanish capital of Madrid. Stay tuned for new recipes, wine suggestions, cooking techniques and fun images from the land of the Serrano….. http://www.tastesbeyondborders.com/blog/?p=35 Baby octopus, pickled dikon radish, radicchio Cooking suggestion: to tenderize octopus first scrub well with coarse salt, rinse off, submerge in cold water and bring to a simmer, simmer for approximately 1.5 hours. If you submerge the octopus in boiling water it shocks the meat and makes it rubbery. ... http://www.tastesbeyondborders.com/blog/?p=28