This weekās Tribune food section is very tightly themed around Spain, with six articles devoted to the countryās cuisine. Really, six!
1) A primer on how jamon Iberico de ballota is created, and then recipes! The $100 a pound price tag oughtnāt put you off [Tribune]
2) Or, what would happen if you tried to make jIdb right here in Iowa? Plenty of people are paying three grand a pig to find out. Followed byā¦the same recipes! [Tribune]
3) You will braise your chicken in Rioja. Got that? [Tribune]
4) You will also braise your turkey meatballs in Rioja! [Tribune]
5) Blood oranges are in season, and you can make salads or sorbet or cocktails with them. Donāt be afraid if you open yours and itās a deep purple; thatās normal, apparently! [Tribune]
6) And if all those recipes werenāt enough, a Spanish cookbook recommendation [Tribune]
If we had the wherewithal, weād hop on a plane tonight and go to Spain for a long eating weekend. P.S. if anyone wants to fund us, we will blog about it for you!
The Sun-Times, meanwhile, is all over the map. One article wants us to buy silicone cookware, and itās absolutely right. Also right: white truffle salt. Less right: Plantersā NUT-rition Digestive Health Mix, which is $5.50 for nine ounces - because really, you could just make it yourself. And on another note entirely, Pat Bruno logs in with a piece about Isola Imports, the major supplier of Italian staples and delicacies to Chicagoās elite restaurants. Even Whole Foods buys from them!
[Photo: āLime sorbet in blood orange juice,ā L_&_S/flickr]
