Any Spanish Cookbooks like "El Faro's Restaurant?
- ChowFun (derek) Oct 21, 2003 04:33 AM
El Faro (in the Village) was my first Spanish Restaurant ..when I lived in NY.
Here in SF we have a lot of Tapas places, but I find myself wishing for Pork in Almond sauce etc from El Faros....does anyone know of a cookbook which has similar recipes??
In the late 70's and early 80's I would go to el Faro's all the time. I was in the restaurant planning business at the time and we'd take architects, etc. They all loved it.
One thing that always intrigued us was how the Health Department allowed them to have their ice machine in the men's bathroom! Hey, it never bothered us....Their food was the best.
Remember the downstairs kitchen? The shrimp and green sauce? Those crispy fried potato chips, the breaded chicken breast with that creamy white sauce that melted when you cut into the chicken? The big cast iron pots they served the rice and the seafood dishes in? It was all good.
Several months ago, I inquired if they were still in business (I no longer live in NY area) and a few Hounds said its still going strong.
That's the place...as a kid I remember walking in with my family and a guitarist was playing Flamenco music...it definitely set the mood for great food. I wonder how it would "hold up" today, now that my tastes are more educated? No matter...I still want to reproduce my memories of it....
Cookbook anyone know??!
yes, the dreaded cardboard effect
is real. i've had the same sad
results with pizza from patsy's
(brooklyn), too. "hey, this isn't
the same stuff!"
i think of it as the "beach glass
phenomenon." ever take home
beach glass? it's a sparkling jewel
when the sea washes over it, but
when you get home, it's just a dull
re: don appel
"Fresh ingredients but the crust was almost without form and floppy"
Here's the deal: they don't reheat slices. You get perfect hot-out-of-oven, or you get spongy crust. So there's always a decision to be made...wait for hot/fresh or go for instant gratification.
Lots of people don't understand this; they order a slice that's been sitting and therefore underrate the pizza. Which is a shame, because the crust is superb. If you'd like to experience it in its proper state, you gotta wait, pure and simple.
The Book of Spanish Cooking By: Hilaire Walden.
Great book, easy to follow recipes with photos, great selection of recipes from tapas, main courses, drinks and desserts. The Romesco sauce recipe is awesome.