I can’t wait to go back to Coqueta, Michael Chiarello’s new Spanish tapas spot. Remember that guy? While he’s traditionally known for his Italian/California-inspired food, this was a far cry from that. We went for a work dinner, and thoroughly enjoyed ourselves. Look at that beautiful spread of meats and cheeses above to start. I also loved that they added a personal favorite, the pan com tomato (yes, it’s roasted tomato and garlic on toast, but there’s just something about it that’s unforgettable).
Let’s not forget about the drinks. It’s called the “Championship Policy,” with whisky, bitters, vermouth, smoke, and I swear it glittered with a golden sheen. I hope it comes through in the photo because it was easy to just sit and stare at it (though I imagine that might draw strange looks from others). I also appreciated the big block of ice that slowly melted to make what was a perfect pairing for the meal.
While we shared several other tapas, including the giant, bone-in rib eye later, the wood-grilled octopus with fingerlings was probably my favorite. It came with generous drizzles of olive oil and plenty of spanish paprika. Not at all chewy, I was ready to hoard the whole plate for myself, and likely will the next time I visit. yum.
Fall means bourbon —
I love you as fresh meat loves salt,” says the daughter in the English folktale “Cap o’ Rushes,” and her father banishes her from his house, domesticity cracked like an eggshell. She goes to the river to weep amidst weeds and thickets, and weaves the rushes she finds there into a long hooded cloak. So disguised, she scrubs dishes in a palace and, as fairy tale scullery maids often do, wins the prince’s heart with her humility and the grace of her pale hands moving through clouds of suds. She agrees to marry him but insists their wedding feast be cooked without salt. Her father, invited as a guest and unaware of the bride’s identity, tastes the bland meat and learns food without salt has no savor. Horrified by how much he misjudged his lost child, he weeps, and, at the sight of his tears, she unveils herself. All is forgiven; father and daughter fall into each other’s arms.
The father’s tears salt his food; the daughter’s tears are dispersed into the marsh beside the river, the wild cranberries like a red constellation around her.
Things Just Because turned 4 today!
Yay! And here’s to many more years ahead!
I seem to make a lot of vegetarian food when S is out of town, and this was something I would definitely make again - Cauliflower Grits (Mash?)
I started by boiling the cauliflower florets in water with a little added milk, to preserve the color. After draining, I added a couple dollops of sour cream, sharp cheddar, salt, pepper, cilantro and chopped green onion. I could have enjoyed the dish as is, but I made it even better with a fried egg on top (and a couple dashes of cayenne for good measure). yum. While I do love my grits, it was a tasty alternative to a classic.