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Jul 27, 2008 05:38 AM

My new favorite cooking show... Made in Spain with Jose Andres

This just proves that the best cooking shows are on PBS. Lidia was my former favorite but I just caught this Jose Andres show and love it. It makes me want to travel, and cook, and eat, and drink.... He is clearly passionate about the food and is an amazing chef. His recipes are simple but well explained and well executed. I've eaten at Jaleo in DC many times and his food is fabulous.

This is the way a cooking show should be... not just a pre-packaged "personality" put out by the food network, but an actual talented passionate chef!

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  1. I have yet to see the show, but recently I ran across an interview with Chef Andres on a blog called Super Chef when I was looking for Spanish recipes. Sounds like something I'd like to watch.

    1. It is a really good show. I started watching it a couple of months ago, and I think I've seen them all already because my Tivo has started retaping ones I've seen. I'm hoping there is a new season coming soon!
      We've eaten at Jaleo a number of times and once at Cafe Atlantico. I love his cooking and his energy on the show. The first time I saw him on TV it was that show with Dorothy Hamilton from the French Culinary Institute...A Chef's Story...he was so personable and enthusiastic. I recently bought his Tapas cookbook and the recipes are so simple yet so delicious. He's a keeper!

      1. It's one of my favorite shows, too. I wish I was near DC to eat at any of his restaurants. I also love his show from the perspective of culture and such. I've shown the La Mancha episode to my students.


        1 Reply
        1. re: puppymomma

          Tread carefully; his restaurants are notoriously uneven (Jaleo in particular). There are some brilliant moments but also some landmines on the menus.

        2. I've been missing this since I didn't realize my PBS station had a separate digital 'learning' channel. Just watched the episode with scallops, mussels, and tortilla de patata. Now the question, how much practice does it take to make the 'water pillow' effect? (a wet interior omelet).

          6 Replies
          1. re: paulj

            Start smaller.... and the water pillow isn't so hard. Love this chef totally. How fun would it be to eat tapas and drink with this man?

            1. re: smtucker

              He has a web site with recipes in Spanish and English.

              Have you seen his Tapas book? The one that stands out in my memory is tomato seed pods on top of chunks of watermelon. Haven't tried to extract those pods yet.

              1. re: paulj

                You know I have always removed the seeds from a tomato before slicing. I don't like the extra water and scattered seeds in my salad or cooked dish.

                After see him remove the seed pods I tried it and low and behold when eaten this way while the seeds are still encapulated with a little salt and a drizzle of very good EVOO it is wonderful. I still remove the seeds when using tomatoes in a dish but will now recover them when possible and serve as a "tapa" on it's own.

                Paulj it's really easy to do. Give it a try.

                1. re: paulj

                  If you slice a tomato in half vertically, you'll easily be able to access the seed pods intact. The one trick is to begin by making a circular cut at the stem end that will allow you to remove a conical piece of tomato. That way, you'll be able to look at the structure of the tomato and avoid slicing through the middle of a seed pod when you make the vertical cuts.

                  1. re: paulj

                    His grilled squid recipe is so simple and delicious. I've also made the garlic shrimp and serrano ham croquettas...yum!

                  2. re: smtucker

                    I just tried this with 3 eggs, crushed potato chips, and an 8" non-stick skillet. Cook the mix for about a minute, hold a plate over the pan and flip, and then slide the omelet back into the pan. Cook a few seconds more and serve.

                    The interior was creamy, though not quite 'water pillow' like.

                    For the size of pan, I probably should have used 4, even 5 eggs, to make a thicker omelet. The rest of the trick lies in timing, flipping when there is still enough liquid egg, but not too much. If done too soon, I imagine that the omelet will fall apart or the liquid part will spill all over.

                2. It is a great show, isn't it? He just loves what he does. It is also interesting to see travel bits, too. I agree that most of the best cooking shows are on PBS. Go, PBS!! :-)

                  I'm really into ethnic cooking and am currently researching more on Spain. Love it!

                  2 Replies
                  1. re: chefathome

                    Saw my first episode today after becoming fed up with the Food Network running constant "The Next Food Network Star' reruns, blech. I turned to PBS and this show was on, I like it very much...

                    1. re: Sean

                      I also found out that the PBS station hosts a digital channel that appears to be mostly Spanish language 'educational' programs. One was a Giada's FN Italian cooking show. I didn't know she spoke such fluent Spanish :)