Thank you so much for all of your visits these past several days! I am racing to keep up with everyone, but I think I'll have to catch up with your comments (including your kind compliments, generous wishes, thought-provoking inquiries, and humorous observations) next week! Hopefully.
Until then, I wanted post some photos of a meal I recently enjoyed at B44, so that you can feast your eyes (and imagination) on the roasted flavors and vivid red colors of Catalan cuisine. I hope these pictures are help you to travel in mind, spirit, and stomach to Spain, via the Passionate Eater Express!
What better image to start you on your journey to the picturesque Spanish countryside, than an image of a rustic dish of morcilla blood sausage, soft baby white beans, and herbed aioli? This sausage dish immediately evokes images in my head of a lively, local, family-owned tapas restaurant with aged, cured meats hanging in the windows with tightly-raveled butcher twine.
Now, briefly depart from your stay in the Iberian peninsula, to visit the Balearic Islands, by visually sampling tender monkfish, shrimp, clams, and mussels, all harvested from the rich ocean waters encapsulating the islands, and swimming in a pureed tomato and pine nut picada.
Your journey in the pristine and abundant Mediterranean waters is not finished without a visual taste of a romescada or operetta of plump shellfish with romesco sauce. By visualizing this dish, one can gain a better understanding of the crucial role that seafood plays in the Catalan cuisine.
But remember, although that Catalan dishes focus heavily on the bounty of the sea, the dishes are not just seafood-oriented. The best way for you to remember this is through a picture of roasted rabbit with a hazelnut garlic picada. Such an image will help you to envision rolling grass fields and dense, forested areas that supply the inland Spanish region with wild game, mushrooms, and truffles.
How could any visit to Spain be complete without the saffron-infused paella and chockful of fresh shellfish, roasted peppers, and spicy chorizo? Simply put, it couldn't.
And of course, crema catalina, a crème brûlée imbued with the warm spiciness of cinnamon, helps one to appreciate the prolific Spanish dairy farms which produce fine, smoky-flavored cheeses which are paired perfectly with fruity Spanish wines from local vineyards.
Add a stamp of hunger on your passport, you've just traveled with me to Spain! Now if only we could get frequent flyer miles for trips on the Passionate Eater Express!