Going for pintxos at Txori, the tapas restaurant of Seattle

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We are at Txori again today, we heard about a beautiful pintxo named Gilda -Pintxos ara small bites of food on top of a bread slice hold together by a skewer (pintxo)-, Joseba Gimenez de Gimenez will show us how to prepare it. We will learn also a dish made with those flavorful Matiz Organic wood-fire roasted Piquillo peppers and anchovies.

Ingredients:
Gilda
Manzanilla olives
Anchovies
Boquerones
Piparras

Roasted Piquillo pintxo
Matiz Organic wood-fire roasted Piquillo peppers
Anchovies
Chopped garlic
Award winner Extra Virgin olive oil Neus

Pocha beans with Manila clams at restaurant Txori with Spanish chef Joseba Jimenez de Jimenez

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Today we are at Txori, the new tapas bar from Spanish chef Joseba Jiménez de Jiménez and Carolin Messier de Jiménez (Harvest Vine). A cute Belltown spot modeled itself after traditional San Sebastian Pinxtos bars. Joseba is going to prepare for us Pochas with Manila clams, delicious!

Ingredients:
Matiz pocha beans
Manila clams
Caramelized onions
Fresh chopped parsley
Olive oil

Txori, 2207 Second Avenue, Seattle. between Bell and Blanchard (206-204-9771) 

Mussels a la marinera (sailor style)

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In this episode I'm going to take you to a fisherman's home in Palamós where Rosa, a local of this small town in the Mediterranean sea will cook for us a typical recipe, Mussels "a la marinera" (sailor style).
I wanted to share this dish with you because I like it so much, you will see is not prepared in a fancy restaurant or by a famous chef but for people that has been cooking it this way for generations. Just follow the instructions, its very easy but full of flavor. Enjoy.

Ingredients:
Fresh mussels (about 3lbs)
Water
Olive oil
Laurel
Garlic
White wine
Organic fresh tomato
Spanish pimenton, paprika
Salt
Pepper

Tapas at "El Tap de Suro" Puigcerda

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In this episode we will have some tapas at “El Tap de suro” (The cork) in my hometown Puigcerdà in the north of Spain, we enjoyed simple staples easy to prepare at home and sure to delight. The tapas would be pincho de chorizitos (small chorizo sausages), a plate of cheese and pincho of piquillo peppers with anchovies.

Ingredients:

• Manchego cheese
• Cabrales cheese
• San Simon cheese
  
• Wine cured goat cheese
• Pyrenees cheese
• Organic Wood roasted Piquillo peppers
• Anchovies in olive oil
  
• Chorizitos cantimpalo
• Baguette bread

Artichokes with brandada (cod mousse) and Serrano ham from restaurant DO Vic, Vic

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In this visit to Vic (Catalonia, Spain) we went to the famous restaurant D.O. Vic and we had the privilege of having the chef Toni Cruells showing us how to prepare one of his star dishes, -Artichokes with cod mousse (brandada) and Serrano ham-, a delicious plate that you can now try at home just following the step by step directions.

Buen Provecho!

Main ingredients:

• Cod Fish (look for it on your local market or grocery store)
• Artichokes (look for it on your local market or grocery store)
• Serrano ham (buy online here)

Manila clams on a white wine sauce

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A typical Catalan fisherman recipe, Manila clams prepared on a white wine sauce.
Ingredients:
Manila clams
Dry white wine
One butter stick
Scallions
Persil
Garlic
Olive oil

Visit my website for more recipes and links to ingredients at www.rosauras-table.com

About this blog, Rosaura's Table

Hola a todos,

Welcome to my table, my name is Rosaura Fabra, I’m a food enthusiast and owner of the renowned fine foods online store CasaOliver.com

You are visiting my vlog (video-blog), a place where I would like to share with you my journey through Spanish food. I invite you to keep coming every week to Rosaura’s Table, where I’ll be demonstrating how Spaniards live and cook. I will guide you from how to prepare simple traditional dishes at home, to cooking with renowned Spanish chefs, to visiting small eateries, or discovering natural Spanish food available here in the States.

This is a new adventure for me, and I will appreciate your feedback, so please don’t hesitate to contribute to the comments section of my blog. I will happy to answer all your questions! Most important for me, though, will be to know that you enjoyed trying the featured recipes at home, and to read about the experiences you share with our community of Spanish foodies.

Thanks for stopping by, Hasta Pronto.