Dining in Spain

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 23 October 2004

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Spain is where to go now to experience the latest culinary evolution. In restaurants where the country's top young chefs preside over the kitchen, new meaning is given to "cutting edge," and the food looks and tastes like nowhere else. Global restaurant critic Anya Von Bremzen has been tracking the developments for a decade and joins us with a report. Her recipe for Paella Valenciana comes from her new book The Greatest Dishes!: Around the World in 80 Recipes to be published in 2004.

Jane and Michael Stern are eating turtles and the "kitchen sink" at Bridgewater Chocolate in Brookfield, Connecticut. Lynne sticks to the theme with a recipe for Chocolate Coins—tiny, intensely flavored cookies to nibble with espresso or vanilla ice cream. Equipment pro Dorie Greenspan has the scoop on new-age pressure cookers. The good news is they're no longer frightening. Beer man Steven Beaumont has the low-down on Czech lagers; and we'll revisit Dan O'Brien, a writer and rancher who's single handedly trying to balance the ecology on America's prairies. Lynne talks with Emeril Lagasse, the television superstar who's been kicking it up a notch for the last decade. His new book From Emeril's Kitchen includes his yummy recipe for Roasted Red Onions Stuffed with Thyme-Mascarpone Mousse.

Broadcast dates for this episode:

October 11, 2003 (originally aired)
October 23, 2004 (rebroadcast)

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:31.2	It's Lynn Rosetta-Castor with the splendid table.
0:48.9	Today it's the world's new hotbed of culinary inspiration, the place where cutting edges get honed.
0:49.8	I mean Spain, where food looks and tastes like nowhere else.
0:54.3	We talk with journalist Anya von Brimson, who's been tracking Spain's culinary evolution
0:59.1	for a decade.
1:00.7	Then it's quintessential American chocolate in Connecticut, with road foods Jane and Michael Stern.
1:05.7	Equipment Queen Dory Greenspan talks the new pressure cookers that won't stay in the ceiling.
1:10.7	We revisit a writer and rancher who single-handedly... Greenspan talks the new pressure cookers that won't stay in the ceiling.
1:16.6	We revisit a writer and rancher who's single-handedly trying to rebalance the prairie,
1:21.1	and we check in with the man who's been kicking it up a notch for the past 10 years.
1:25.1	All this and your calls coming up on the splendid table.
1:29.3	But first, this....
1:31.3	... I'm. I'm.
1:45.0	I'm
1:47.0	. He, the, the, he, the, and then, the,
2:01.6	and the,
2:02.6	the,
2:04.6	and I'm
2:06.6	the,
	...

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