dimanche 11 octobre 2009
queso de cabra con miel
one very cool thing about europe is that you can decide to go to another country ya know, for dinner.
while riding the epics waves in biarritz this past weekend, we decided to cross the border to st. sebastien for some yummy tapas (also known as "pintxos" in the land of basque).
forty minutes later, we found ourselves (somewhat clueless) on the streets of spain, asking people "donde esta la bahia?" -- the "bay" - as in, the epicenter around which the city is based. (les boulets)
we eventually managed to find the "old town" where the streets are lined with pintxos bar after pintxos bar (bringing back a recollection of a st. sebastien visit with dad three years, where we spent an evening eating lots of jamon and getting drunk off of sangria... good times)
at our first pitxos stop, all seven of us ordered sangria. we were pumped and ready to go.
however ... i'm not sure if it was because we were foreigners or because it was the bartender's "specialty"-- but the version of "sangria" that we were served, consisted of wine mixed not with bits of fruits, but ...with a shot of every single liquor the bartender could find behind the counter!
despite the unpleasant concoction, we washed down our little tapas, and continued on our way.
we eventually ended up at a pretty good place called manto (or munto?). it was PACKED and we quickly realized that you had to be aggressive, methodical, and know what you're doing in order to access those finger-sized treats.
soon enough, our palettes were met with a melange of jamon iberica, croquettas, spicy squid, stuffed peppers... and the best of all (a semi-unanimous decision) was the chevre-miel. or shall we say, queso de cabra con miel.
let me repeat. from top to bottom:
a piece of goat cheese lathered in honey. sitting on...
a bed of onions sauteed with olive oil and a touch of sugar. atop...
a delicious wedge of baguette.
all heated just the right amount so that the cheese has a soft sweet texture that melts in your mouth.
and well-deserved after a full day of getting "brassé" (beaten) by the gnarly waves......