Inside PBS Blog
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"Five Good Questions" for Chef Jose Andres
If you could hang out in anyone's kitchen, whose kitchen would it be?
For many, it would be Jose Andres, chef, restaurant owner, and host of Made in Spain.
Made in Spain explores the food, wine, and sights of Andres' native Spain. The show first aired on PBS in February 2008, and its second season will air later this year; the companion book hit stores this summer. The book is filled with recipes and pictures from across Spain. Many of dishes featured in the book can be made with ingredients found right in your local supermarket.
Andres' food is known for being innovative while still rooted in Spanish culinary tradition.
The recipient of many prestigious awards, including the James Beard Foundation's Best Chef of the Mid-Atlantic Region, Andres is often called the unofficial ambassador of Spain. It is with great pleasure that we present him as our guest on "Five Good Questions" (we figure it's the next best thing to having him cook for us!).
Leave your questions for Jose Andres and I'll choose five good ones for him to answer in the coming weeks. As usual, keep it on topic and concise. Ole!
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What's a great Spanish dish that I can make in a CrockPot?
I am a novice in the kitchen and am just beginning to discover the great things about Spanish cooking. I love the use of fresh ingredients and the goal to keep things simple and flavorful. I'm wondering, do you ever cook with a CrockPot? Or is that something crazy to ask a chef??? Please forgive me if it is. But it seems to me to be a useful cooking tool, especially for busy families, and if you had an idea for a great Spanish stew or something else that might work well in a CrockPot, I would appreciate it!
Lentil Soup
I have been making a wonderful spanish lentil soup, a recipe I got while living in Spain, and decided to try it in the crock pot, it turned out just as good. Rule of thumb is two palm fulls of lentils per serving of lentils. Measure out your lentils, I usually do 3-4 servings so 6-8 palm fulls of lentils (I prefer french organic green lentils) and soak them overnight in water. Change the water the next day and throw it into the crock pot with a tomato halved, an onion quartered, a piece of carrot, and red and green bell peppers cut into large chunks. Add 1 big or 2 small bay leaves, 4-5 TBS of olive oil, a teaspoon of Spanish paprika, and salt. I believe when I cooked it, I put the Crock pot on low for 5 hours, but cook it until they lentils are soft. (Alternately you cook on the stove over a low flame for 1.5-2 hours) Right before eating the lentils add a cube of chicken bouillon and stir it in.
My spanish roomate would never eat the vegetables and insisted that they were for flavor, so she gave me hers as I love vegetable and these ones turn out amazing with the lentils.
Enjoy :)
Vegetarian Suggestion?
What's your favorite vegetarian, Spanish-inspired dish?
Salmorejo and Ajo Blanco
These are two very simple summer time Spanish soups. The first one is salmorejo. Add day old bread or bread crumbs, water, roma tomatoes (deskinned, chopped, and salted), a generous amount of olive oil, a clove of garlic, salt, and a little bit of red wine vinegar. The soup should turn out very thick and a light pink color. Refrigerate and serve chilled. It is traditionally served with chopped up boiled egg and dry cured ham, but in this case a drizzle of olive oil should suffice.
Another chilled soup is Ajo Blanco. This one has more protein than the first one. Add day old bread, or bread crumbs, water, almond flour, a clove of garlic, salt, olive oil, and a little dash of red wine vinegar. The consistency should be fairly watery but very white. It will have a slight almond/olive oil/garlic taste. It is generally served very chilled with melon and drizzled with olive oil, but since I am allergic to melon I generally add halved grapes. The sweetness of the almonds and fruit, the garlic, salt, and olive oil, combine to create a wonderfully refreshing soup. In Spain, I have had it served in a bowl, but also in a mug to be drunk.
Enjoy
Ajo blanco soup
Is there a way to Jose's recipe for this with portions? I watched his show on cold soups and really want to give this one a shot. To begin with he blanched the garlic, used sherry vinegar, and fresh peeled almonds. I have checked his website, but it does not list this ajo blanco recipe. Can anyone help?
ajo blanco
I too was interested in locating his recipe for Ajo Blanco. It looked divine, but I need an ingredients list, etc.
What's a foodie to do?
I love food, and wine, but that's another story! What is your personal favorite dish, and how long ago did you start making it? Is it a family recipe, or one that you stumbled onto?
I'm a huge fan of all the
I'm a huge fan of all the Jose Andres restaurants. What are some of the easiest of those restaurant dishes to recreate at home? I'd especially love responses for tapas from Jaleo or mezze from Zaytinya. Thanks!
porke?
Ciao Jose, dimme per favore !
porke "todo junto" si scrivi separado i "separado" todo junto???
Grazie spetto la sua risposta !!
Vegetarian Paella
Do you have a recipe, or can you create one, for vegetarian paella?
Thanks!
Location?
I've enjoyed both Zaytinya and Oyamel in DC. Both are excellent but I'm curious as to why you chose this city for these two restaurants?
kid-friendly tapas
I am a long-time fan and Jaleo was one of the first restaurants we took my son out to eat in. He was a big fan of the (original) patatas bravas. I know you have young children too so I'm curious what their favorite tapas recipes are? Thanks!
Programacion
Felicitaciones por su programa muy bueno, seria muy interesante que tambien lo hiciera en espanol, seguramente tendria mucho exito ya que la poblacion de hispano hablantes es bastante grande hoy en dia.
Agradeciendo la presente
Atentamente
Kevin Morales
merluza
Jose,
Me encanta la merluza pero es casi imposible conseguirla donde vivo yo: el sur de California. Cual seria un pescado comparable y asequible aca en EEUU?
mil gracias. su programa me fascina!
saludos
Bonnie
Thank you Chef
Chef Andres:
I just would love to meet you. I tried not to miss any of the "Made In Spain" shows. I am actually taking Culinary Art Classes in a program in Carlos Rosario International Charter School in Washignton DC. Just Tuesday I had my Chef of Day presentation. In my menu I incorporated your STUFFED PIQUILLOS PEPPERS recipe...and they were delicious. You are my MENTOR!
My respects
Nena