Hola!

Epitourists got together October 31 for a trip to sunny Spain, at Kaarina's house. A cold, wet afternoon that turned into a stormy Halloween night. Wind so strong it knocked the power out! We were quite comfortable inside as we enjoyed a menu inspired by her recent trip.

Very relaxed as we all took turns in the kitchen, preparing our tapas: paprika smoked almonds, orange stufffed olives, pork cheeks, chick peas and spinach, mushrooms, oxtail, tortas.

Laura and Caroline were sleeping over so I asked if I could join in for a pajama party. I have to say I was impressed that Kaarina could find separate rooms for us all and put us up so comfortably. After the reno I may be able to do the same but will still require a blow-up bed. 

Kaarina had arranged a sherry and fino tasting, which three different choices on offer, each in its own lovely glass. 

I'm quite ecstatic that after the tasting, in addition to wine pairings with our meal, I didn't seem to suffer any allergic reactions. After several years avoiding wine I may be able to indulge responsibly again!

Although I didn’t hop on a plane and ramble la Alhambra, I did explore the recipes of Spain to prepare for the Epitourist gathering. Hola Foodie was a great source for salivating over the possibilities. Sunny Andalusia was my region of choice. Home of Seville oranges, and olives - a natural pairing for the tapas Orange Stuffed Olives. I let the olives marinate several days before stuffing them, and although they were wonderful pops of flavour, I can't help but think our readily available ingredients likely pale in comparison to the real thing.

Hola Foodie also featured Andalusian-style Chickpeas and Spinach, which somewhat surprised me as I don't quickly connect southern Spain with either of the main ingredients. Plain food, but so delicious when seasoned with the cumin, garlic, smoked paprika and cayenne pepper.

I couldn't resist a visit to Alex Farm Fresh cheese for Spanish cheeses to complete a cheese plate that was starting with Manchego. Strong flavour profiles appealed. The product notes for Monte Enebro read, "A rind composed of ash and mold means insistent flavor... the damp, cakey, acidic paste near the rind is fierce, with unmistakable overtones of black walnut. Inside the core remains salty, lactic, and soothing." I also selected Valdeon, "a Spanish blue cheese, wrapped in either sycamore, maple, or chestnut leaves. It has a very intense blue flavour." 

For the wine, I chose a northern spirit from the vintner Marques de Riscal, a specialist in old vines from Rioja. I've sampled this in previous years and wanted another sip... happily I was able to enjoy a glass!

Laura brought us some grain-fed beef from Wolfe Island that I know I will enjoy in the months ahead.