Providence En Voyage #4: Spain…
I’m batting 1.000 with the Providence “En Voyage” series so far! And since my summer vacation this year has been canceled (thanks, ‘rona), I suppose the next best thing these days is to travel culinarily via these expertly prepared take-out dinners. So far, our tastebuds have been taken to Marseilles, the Amalfi Coast, and most recently, a tour of California.
This week, Providence’s Chef Michael Cimarusti and Manager Donato Poto whisk us away to Spain!
Appetizer: Pintxos - The Gilda… This is a very common (and damn tasty!) bite one would encounter while bar crawling in San Sebastian. Green olive, guindilla pepper, and anchovy from the Sea of Cantabria. I love that Providence mentions the ingredient sourcing for many of its dishes. In this case, La Española Meats (Harbor City) provided the goods.
Bread: Pan de Aceite served with En Valle de Almodóvar cheese (sheep, goat and cow’s milk blend), whipped to lightness with garlic and thyme.… The buttery, garlicky cheese is perfect with the olive oil-laden bread.
First course: Pulpo Gallego… A classic Galician tapas, with tender octopus, steamed potatoes, drizzled with olive oil, pimiento (cherry peppers and paprika), garnished with purslane and celery leaf, with a twist of lemon juice. The flavor of this dish was spot-on when compared with my recollection of past visits to Spain. Just fabulous.
Main course: Basque-style Striped Bass Piperrada (pepper sauce)… Line-caught from Massachusetts, with Valdivia Farms tomatoes, onions, shredded lomo, basil, fennel fronds, and seasoned with sea salt. An explosion of seaside flavor rewards my diligent instruction-following in reheating this beautiful dish! #MasterReheater
Dessert: Basque Cheesecake with Harry’s Berries Gaviota Strawberry Preserves… Whoa - Now THIS is Michelin-level desserting! The inside of the cheesecake is perfectly soft and a bit runny, just the way it should be. That heavenly strawberry preserve alone deserves its own course!
Mignardises: Turrón (nougat)!
These take-out meals have been thoughtful, instructive and, of course, delicious. I am eagerly awaiting what destination Providence will take us to next. When I asked, both Chef Michael and Donato simply said, “You’ll see.” #ProvidenceLA
