HOW TO MAKE THE ULTIMATE SALSA- p.86 - October 2013 Pi25_www.appetite,ch
Calderon, Terry's Selection,
Gaucho, and Las Flores
ella, Bacalao, Ler
echada, and more
B Culinary Adventure
Spain and Mexic in the City of LightsTHE RUSTIC TEMPRANILLO
a rade it out of housewive
1 Jed in hotel roons for
to get inspiration frorn thi
if growing food, and sourced out
cern who are
bout food. Ant undertahin
given that, tcaditionally, there are only
Hi oment to look
b the walls of
he bor area. He hands
a glans of white wine and tells me
" feet on the brass pipe
that lines the bottom edge of the bar
t he Spanish do it,’ he
tells
We start the meal with mousseline
milk cheese with artichoke
th caviar aad finished off
ith a touch of lemon and ro
ed dish
1at's hinged on the push and pull of
contrasting flavors and textures from
ite different ingredient
Another appetizer was the Blinis,
ich ina savory pancake topped
ith tartar sauce wrapped in salmon
But what makes Terry's take on this
ingredients ~ salmon, capers, onion,
hard boiled eggs, fennel leaves —are
all incorporated into the dish giving it
more depth in flavor
Next was one of Terry's bestsellers
the Gambus al Ajillo, i's « miniroalist
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dream dish in terms
while the 900,
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ward dish, It
“The socearat isthe adgictively erunchy
‘ust of rice that forms at the bottom of
foella, What mekes itso delicious is that
Wis flavored by the ol fram the moat and
seafoodin tne paella,sminiscent of the ehuletas famous in
Busque country
ther specialty is the Super
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of Crstoeh alls paepuea occa
Cont of gate ad instead of ive
the suckling pigs then cooked inc
tothe lechon, tender meat covooned
caramelized onions and Calanda
peaches drizzled with rich muscavado
syrup.
As | finished my dessert-homemade
wach ice cream in brandy syrup with
a cinnamon stick-Chef Juan Carlos
was congratulating his staff for a job,
I done like « proud patriarch to his
hildren. I realized the food at Terry's
sso much more than things an a men
twas a tangible manifestation of
feelings and emotions that often come
from the deepest pleasures of sharing
ameal. And at that moment, Iwas the
shepherd who didn’t want to
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