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the dough ball: Cinc Sentits

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Sunday, July 6, 2008. Cinc Sentits, one of my first restaurants in Barcelona. My first tasting menu here, that’s for sure. I revisited it for the second time about a month ago for someone’s surprise birthday dinner, and after that, D declared it the best yet. In Spain. And possibly one of the best in his life. Good choice me. Then the meat came. This was a quintessentially Spanish dish. Can you guess what it was? How did I already get at the cheese course? The pictures look good enough to eat!

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the dough ball: La Taverna del Clínic

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Sunday, February 17, 2008. La Taverna del Clínic. This is more to tell you about a place in Barcelona that is San Sebastian incarnate. So if for some reason you make it to Barcelona, and not to that food paradise of the Basque Country, you should try Taverna del Clínic in Barcelona and you’ll get a sampling of what your regular café/bar/restaurant in San Sebastian is like. So that’s Taverna del Clínic, I think it truly is an authentic taste of San Sebastian style food in Barcelona. They don&#82...Oh, and...

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the dough ball: Abac

http://thedoughball.blogspot.com/2008/01/abac.html

Thursday, January 17, 2008. One thing that stands out in my mind is the pea cake for dessert. But now I’m starting at the end, so I’ll come to that later. Let’s start at the beginning. Next came a yogurty thing with a few pine nuts on top and it didn’t seem like anything special until you got to the bottom and there was a layer of rich, crunchy goodness. It’s amazing what you can get down with so much food coming your way. If you go to Abac for a tasting menu, remember to pack an extra stomach,...I love ...

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the dough ball: Bar Mut

http://thedoughball.blogspot.com/2009/01/bar-mut.html

Tuesday, January 20, 2009. I’m getting very nostalgic and a bit sad too. I’m writing this from San Francisco (Yay! New tastes and food to discover! New things to post about! But I haven’t done that yet, as I’ve just recently arrived. What I have done is looked at In Praise of Sardine. Bar Mut, for those who don’t know it. I guess it’s a play on the Spanish for vermouth, vermút, because both are pronounced similarly (mut=moot). Then came some steak, mushrooms, and potatoes. Delicious mushrooms, tasty,...

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the dough ball: Chocolate Caramel Slices, County Line, and Everything Nice

http://thedoughball.blogspot.com/2007/06/mexican-wedding-cookies-chocolate.html

Wednesday, June 6, 2007. Chocolate Caramel Slices, County Line, and Everything Nice. Unfortunately I haven’t found it. Yet in Barcelona. So we split up the goods from the plate, although there was still plenty left. I took a bit of each, a rib, some sausage and lots of brisket. I don’t think this was the “extra lean” kind you sometimes see on menus. It was very tender and moist. Perfect. And the barbeque sauce was sweet, I was reminded how I liked. Adapted from Bon Appetit. 1 cup all purpose flour. Meanw...

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the dough ball: Terrabacus

http://thedoughball.blogspot.com/2008/10/terrabacus.html

Monday, October 13, 2008. They say you don’t know what you have until it’s gone. Not always true. I knew what I had when I had Terrabacus, and now it’s gone, and I’m even more sad. Technically, it’s not gone. I’m sure it’s still right there on Muntaner by Diagonal, but for me, far away in Austin, it’s gone. If you get a menú del día, there’s the option of cheese for dessert. And after having been in Spain, and now back in America, you really appreciate the Europeans for their cheese. Like I...The iberico...

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the dough ball: La Cova Fumada

http://thedoughball.blogspot.com/2007/08/cova-fumada.html

Wednesday, August 1, 2007. It’s really quite depressing really, I don’t know why the whole country feels like it needs to furnish all of its bars in this way. Seriously. I was walking in the Eixample the other day and saw a cheese restaurant, French in influence, with all kinds of fondues and cheese plates, and hey, who could turn that down? Cova Fumada makes their own alioli, and although it’s not like mine, it’s definitely not Hellmann’s. It’s white, transparent, and garlick...Sounds like you have had ...

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the dough ball: New York

http://thedoughball.blogspot.com/2008/12/new-york.html

Sunday, December 7, 2008. In the months before going, I had seen a show on the Travel Channel where they talk about the. It’s like thick corn cake stuffed with cheese and meat (mine was pork) and served with pickled cabbage. It was good and greasy, but mostly corn cake and I prefer mine to be heavier on the stuffing and lighter on the tortilla-bit. Mango with lime juice and chili powder. I hope I don’t loose all credibility here as someone who likes to delve into something different (because I do) ...

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Hofmann Culinary School Week 11: Ham Croquetas - Barcelona Bites

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Hofmann Culinary School Week 11: Ham Croquetas. That being said, when croquetas are good, theyre really lip-smackingly tasty and since theyre such an integral part of Spanish culture its no surprise that we learned how to make them in class at Hofmann. Luckily the ones we made were some of the best Ive ever had and I definitely plan to make them at home. Croquetas de Jamón (serves 4). For a printable version. 1/2 pound (200 g) diced onions. 2 tablespoons olive oil. 1/3 cup (40 g) flour. 1 cup (1/4 L) milk.