Andalucía as a Rising Foodie Destination

Earlier this week, my friend Jane Gregg, who runs www.epicurianways.com , a travel company offering food and wine routes in Spain, mentioned that she didn't have as much demand for Andalucía as she did for Barcelona, Cataluña and The Basque country. This was my response to her.

‘’People don’t seem to think of Andalucía as a foodie mecca. Andalucía is bursting with history as well as being an oasis of fabulous ingredients that don’t need to be fussed over – especially on Costa de la Luz. Ask any student who comes here. A simple pickled Boquerón, a succulent fish baked in salt with a glistening salsa Verde, spectacular Atun del Almadraba – especially as presented at El Campero in Barbate – it just can’t get any better than that. And then there’s the hint of the flavours of Morocco running through so many dishes here (possibly more so in my kitchen than on the streets!). Pomegranates, pears and plums just now. Carrots when cooked in their skins – wow.

Angel Leon, who has a restaurant called Apoinente in El Puerto de Santa Maria, received his first Michelin star recently. Have you read much about what he does with fish? Dani Garcia in Marbella got his second Michelin star. Have you seen Jon Clarke’s book ‘ the dining secrets of Andalucía´? There is nowhere in Spain I’d rather be to enjoy the fruits of the sea and the land – boom, boom!!

And then of course, the magical Sherry. And now more red wines are being made in the Arcos de la Frontera area as well as around Ronda. Right here in Vejer we even have a boutique vineyard called Etu. Just nurturing their 3rd vintage, they are producing some red wines that will make their mark before too long.

There’s always something delicious to discover, friends offering some new delicacy to share. Sometimes my friends and neighbours think that what they cook is just not worthy of sharing because they think it not special enough. More often than not their recipes haven’t changed for generations. I find that special. The root of the cuisine here has to be less is more. Scratching the skin of a freshly picked simple lemon can send one into the realms of competing in Masterchef! Andalucía is not yet on the gourmet map, but it will be. Trust me.’’

All that´s Yummy in Andalucía

Great episode from the series by José Andrés called Made in Spain. This one is Tuna & Tapas. Featuring so many of the things that are wonderful about being here in the province of Cádiz - Tuna, The Almadraba, Tarifa, El Campero in Barbate, Manzanilla, Sanlúcar, Tortillitas de Camarones and soooooo much more. Classes here next May 2011 will be featuring tuna from The Almadraba, lunch at El Campero and more!!

http://www.youtube.com/watch?v=nH_Lz1xRn-0&feature=player_embedded

Annie B's Christmas Newsletter 2010

Annie B's Christmas Newsletter 2010

Ferran Adria praising Jamón, Sherry and that it HAS TO BE Andalucía

Oh My Gosh - I need Ferran as my PR man. He confirms in the 1st 30 seconds that the best food and wine match in the WHOLE of Spain is Jamón and Sherry but ONLY in Andalucía. Don´t even try this in Madrid. Forget the possibilities in Barcelona. Drop the idea in Valencia. The only fab and wonderful place for the yummiest food and wine experience in the WHOLE of Spain is in Andalucía - at Annie B´s Spanish Kitchen! OK - he hasn´t been here yet but I can tell he´s after an invite!

www.decanter.com/news/wine-news/504693

Tins and Jars at Annie B´s Spanish Kitchen

Ever since I first visited Spain, in the 1980´s, I´ve always regarded jarred or tinned white asparagus with disdain. Confused as to why so many people loved it. Unappreciative as to why a single spear would often be given pride of place on top of Ensaladas. Totally thrown as to why HUGE and expensive jars of the stuff are always on display at Christmas time alongside goodies such as Jamón and Turron.

I have a friend from Navarra whose opinion on food, wine and cooking I respect. When a tin of White Asparagus Spears was produced one evening recently, I was informed that Espárragos Blancos from Navarra was the best in the world. I suspected that something interesting was about to unfold. The tin was lovingly opened, the spears drained, a garlicky Salsa Verde whisked up and a magical platter of Navarran Esapárragos Blancos Extra, bathed in the glistening green salsa appeared in minutes. It was incredibly delicious

This week I have been looking at tins and jars of white asparagus through new eyes and realise that there are many Navarran pretenders around. BEWARE of jars and tins of White Asparagus grown and prepared in China – it will say this in the small print on the back.

3 cloves of garlic, peeled

120mls of mild olive oil

1 tbsp Sherry Vinegar

Handful of Parsley

Whiz in blender until garlic is pureed. Place drained spears on a platter and pour over green sauce.

Take a deep breath and be prepared to be impressed.

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Annie B's Autumn Newsletter 2010

**Press Latest** Good Housekeeping Magazine - November 2010 Annie B's features as a favourite cooking destination in Andalucía It was a fantastic summer of fun and food at Annie B's and now, as November approaches we're burning up the calories on long beach walks. El Palmar (the closest beach to Vejer de la Frontera) boasts MILES of sun-drenched white sands, with historic Trafalgar at one end and the charming fishing village of Conil at the other. So pack those iPods and enjoy the best power walking of the year!

Make it a Date A Delicious Long Weekend 18th-21st November 2010 Beautiful Vejer de la Frontera Andalucían Novembers are fabulous months – sunny warm days with slightly chilly and crystal clear evenings. A time for soaking up late sunshine and indulging in fresh Med flavours as well as more warming evening dishes. Annie B is offering 4 nights and 3 days from Thursday 18th of November. An injection of sunshine and an array of fabulous new recipes is a perfect way to set yourself up for the winter months. http://www.anniebsspanishkitchen.com/calendar-november-deal.html Or - why not add some extra days and enjoy all that the area has to offer. Kitchen classes will be starting on Monday the 15th of November for those who wish to spend longer in Vejer. Join us even for just one day! Summer Images Cookery students attending a recent Annie B class Delicious Seafood Paella Hard Work? Great Fun!

Gourmet Tapas in Zahara de los Atunes In October, Zahara de los Atunes (a fishing village local to Vejer) celebrated the deliciousness of the local breed of cattle, Retinto, with a tapas competition. Competing local bars and restaurants offered their specially designed Retinto based tapa along with a copa de vino for a staggering 3 euros!!!! Voters were asked to visit at least 8 of the 18 competing bars and restaurants to sample the tapa on offer and finally choose their favourite by marking a card. Annie B’s vote went to restaurante La Botica and their “Delicia Libanesa al aroma andalusí”. Zahara is famous for Atun and holds a similar tapas competition based around tuna fish. This is a spectacular gourmet weekend. In May 2011 the 3rd Ruta de Atun will take place. Annie Bs will soon announce a date for a cooking course incorporating a day at the Ruta de Atun in Zahara – more information to follow in the next newsletter.

Albariño USA Annie B was really excited to find Albariño on offer whilst picnicking recently at a stunning winery called Chrysalis in Virginia, USA. Albariño is the widely planted grape of the Rias Baixas Denominación of Galícia in north western Spain. It produces the most wonderfully aromatic and delicious white wine of the same name - possibly the best white wine of Spain and hugely admired around the World - hence the recent planting and production in the US. It was totally yumlicious and a perfect accompaniment to her pulled pork sandwich.

© Annie Manson, Peña Gastronómica de Vejer "La Viña", Vejer de la Frontera, 11150 Cadiz, Andalucia, Spain Tel: +34 620 560 649 | Email: info@anniebsspanishkitchen.com

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Chocolate & Almond Cake with PX Sherry

For years, possibly decades, many articles have been written about matching chocolate with wine. It's now really exciting to read articles about matching chocolate with Sherry. Not just any Sherry but Pedro Ximenez Sherry. Chocolate and PX is indeed a marriage made in heaven.

PX (Pedro Ximenez) is the sweetest of the Sherries and produces the most fabulous, sweetly intense and divinely delicious glistening dark nectar imaginable. It´s amazing to think that PX is actually a white grape.

In class last week, we made a delicious Chocolate & Almond Cake. It´s a one bowl wonder! Prepared using only the Magimix - but don´t let the simplicity of the preparation effort fool you. This cake is truly a gift of the Gods. The Sherry Gods.

We consumed it with gusto, garnished with PX soaked seedless Moscatel raisins (I´ve yet to find PX raisins). With a fork in one hand and a glass of perfectly chilled PX in the other we extolled this perfect food and wine match.

In the Master fridge of Annie B´s Spanish Kitchen you´ll always find a huge kilner jar of glistening raisins bathed in this epic wine of Jerez . It´s a necessity for an instant pudding. Pop a couple of scoops of preferably chocolate, even vanilla or nut ice cream, into a pretty glass and spoon these little dark devils on top. Anything chocolatey made here needs no excuse....... Deeply yumlicious.

Legend has it that the Pedro Ximenez grape was introduced to Spain from Germany in the 15th century by a fellow by the name of Peter Siemens.

Gracias Pedro.