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	<title>Olive Me</title>
	<link>http://spanishjourneys.com/oliveme</link>
	<description>A lover of Spain eats her heart out.</description>
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		<title>You Say Ricotta, I Say Recuit</title>
		<description><![CDATA[People around the Empordà differ on the subject of who makes the best recuit––the wheyful cheese of Catalonia that&#8217;s so perfect on a little toast with tomato jam. Or drizzled with honey for dessert. There are those who like the cow&#8217;s milk recuit made by Quim, a sweet guy with a roadside stand just outside [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2012/01/22/you-say-ricotta-i-say-recuit/</link>
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		<title>Pomes a la Pedra––Slow Roasted Apples</title>
		<description><![CDATA[It has always seemed to me that cooking over a wood fire requires a certain restlessness. Cookouts with my Catalan friend Jaume prove this is true even on Mediterranean shores. The mood around his fire might be mellowed by fall sunshine and hits of wine from a porrón, but still, there are mushrooms to move [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2011/10/30/pomes-a-la-pedra-slow-roasted-apples/</link>
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		<title>Museum-Quality Tomato Jam</title>
		<description><![CDATA[&#8220;Melmelada de tomàquet is not so much a tradition as it is a necessity,&#8221; says Georgina Regàs, the creator of Catalonia&#8217;s Museu de la Confitura. &#8220;You know how tomatoes are, they come in such overabundance.&#8221; That&#8217;s easy for her to say. She lives in l&#8217;Empordà––a kitchen-garden-rich corner of Catalonia with a ridiculously long tomato-growing season. [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2011/09/23/tomato-jam-with-museu-de-confitura-seal-of-approval/</link>
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		<title>Tuna Salad with a Spanish Accent</title>
		<description><![CDATA[Once I placed a few shards––say about five bucks worth––of Spanish tuna, the kind packed in olive oil, on my tongue, there was no going back. Does it do any good, in this economy, to argue that a fabulous lunch for two can be made with just one eighteen-dollar tin? What does it matter when [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2011/08/10/tuna-salad-with-a-spanish-accent/</link>
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		<title>El Bulli, The Movie</title>
		<description><![CDATA[This week marks the end of El Bulli as we know it. Or at least as some people know it. For those of us who never went, there has been plenty to feast on: blow-by-blow descriptions of 40-course evenings; journalistic debates about whether Ferran Adrià&#8217;s kitchen performances are food or art, &#8220;molecular gastronomy&#8221; or &#8220;techno-emotional [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2011/07/28/el-bulli-the-movie/</link>
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		<title>Spanish Dossier for Manhattanites</title>
		<description><![CDATA[The Manhattan User&#8217;s Guide recently published its selection of Spain-oriented reference points of the moment in New York City, The Spanish Dossier. Their seductive advice for armchair travelers starts with the New York Botanical Garden&#8217;s faux Alhambra Palace, complete with date palms, pomegranates, and fountains, and ranges to Jaume Plensa&#8217;s sculpture in Madison Square Park. They like [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2011/05/30/spanish-dossier-for-manhattanites/</link>
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		<title>De Platillos in Gràcia</title>
		<description><![CDATA[I&#8217;m sorry that tonight&#8217;s dinner is out of focus, but I think if you take a good look, you will understand why. Xesca was my saucy backdrop at D.O. in Barcelona&#8217;s Gràcia neighborhood. Here is her decolletage behind a superb platillo of escarxofa confitada amb botifarra negra. A neatly trimmed artichoke heart, gone tender in an olive [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2011/05/08/de-platillos-in-gracia-restaurant-d-o/</link>
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		<title>Coca de Greixons</title>
		<description><![CDATA[I hear that in France people settle for just one day to celebrate fat: Mardi Gras, that happy Tuesday before Lent and all its pious negation begin. In Catalonia, the fat-eating starts almost a week ahead of time, on Fat Thursday. First thing in the morning on Dijous Gras, they reach for a slice of coca de [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2011/03/03/coca-de-greixons-brioche-with-bacon/</link>
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		<title>Suquet: The Catalans&#8217; Super Bowl</title>
		<description><![CDATA[Suquet, everyone will tell you, is Catalonia&#8217;s  bouillabaisse––a thrifty fishermen&#8217;s stew made from the less promising creatures amid the day&#8217;s catch. Next thing you know, they&#8217;re serving you a rich bowlful of the stuff, scented with brandy and saffron and topped up with luxury goods like langoustines. Who wouldn&#8217;t put it past those Catalan fishermen [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2011/02/07/suquet-catalan-fish-stew-with-maine-shrimp/</link>
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		<title>Turrón de Crisis</title>
		<description><![CDATA[&#8220;La Crisis&#8221; cut so deep this year in Spain that my friends will first have to gather their lottery winnings before they can mail my year-end turrón supply. That said, I am not terribly worried about suffering a turrón-free 2011 because the chances of my nougat suppliers winning at least a little something in the Sorteo [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2010/12/22/semifreddo-de-turron-semifred-de-turro/</link>
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