I am writing this week’s blog, cheeks red with shame. Each time we extend a dinner invitation, while in rehearsal season, it is accompanied by the moniker “Dinner is at 5:30 sharp!” We don’t want to be mean, but we do not have a lot of time to work with on Monday’s. This week I was the one that was late. Luckily we had much of the meal prepped ahead, so Shawn had to complete the prep and set the table himself. I entered the apartment with trepidation, to be greeted with, “you have perfect timing!” Shawn was cool and collected. My appetizer, Canelones de Mare, was at the perfect eating temperature.
I took my seat with our trio and our special guest Emily. A glass of Spanish Rioja appeared and everything was well with the world again, and I am ready to continue our journey to Spanish cuisine.
The main course was a Cod Basquaise, over rice. Cod is a lovely versatile fish, that can stand up to some real flavours. The Basquaise sauce originates from the Basque region, of northern Spain, and the ingredients are all about freshness. Onions, Peppers, tomatoes, red wine and fresh herbs are sautéed, and reduced to a succulent accompaniment for the cod.
Now I love things that have a story, so when Shawn suggested Tarta de Santiago, for dessert, and told me it had a cross on the top, I was intrigued….. The name translates to the Cake of St James, the Patron Saint of Spain. Tarta de Santiago is believed to have originated in Gallician region, in the middle ages, and the powdered sugar cross represents the cross of St. James. A traditional Tarta must contain a minimum of 33% almonds and be made in Galacia, to qualify for PGI status in the European union. I used a lot of almonds and our blog had a hit from Spain, so it’s as authentic as I can get. I knew from the recipe that this would be a lovely dessert, with some tea, but it came out with an even nicer texture than I expected.
Monday Night Dining in season is fleeting, especially when you arrive late. But pleasant company, food with a Spanish flare and a good bottle of Spanish Rioja, and it makes it all worth it. My hectic day melted away and I am ready to tackle some of Bach’s coloratura.
Hey Dave, you were only fashionably late. The almond cake was worth a pilgrimage.
I didn’t feel very fashionable… I might have to include that cake in our recipes page.