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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.

    http://www.superchefblog.com/2008/03/...

    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.

        Meryl
        http://inspiredbites.blogspot.com

        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 :)

                  2. I tried his piquillo peppers stuffed with manchego cheese, yipes! Simple and very tasty.

                    He really seems unabashedly proud of the food and Spain itself. It's hard not to book a ticket on the next plane.

                    1 Reply
                    1. re: Scrapironchef

                      He should be proud of Spanish cuisine - I just returned from the Catalan and Basque regions and it was some of the best food I've ever eaten. I don't think Spanish food gets the mainstream attention it deserves with so much focus on nearby France and Italy. I look forward to checking out this show.

                    2. I discovered it a couple months ago and have become hooked. I am Tivoing all of the episodes. I love Spain and Spanish cooking, and he's just so enthusiastic, it makes me want to just jump on a plane tomorrow and GO! I've lived in Italy and even Lidia can't do that to me, so kudos to Senor Andres. He kind of reminds me of a more ebullient Daniel Boulud. I've eaten at Zaytinya - can't wait to try his other restaurants next time I'm in Washington.

                      I've really pretty much stopped watching the Food Network other than for a handful of old favorites like Barefoot Contessa, and I'm somewhat enjoying Anne Burrell's new show. Food Network just doesn't represent what I'm looking for in food television anymore, and PBS seems to be filling the gap (Sara Moulton, Lidia, Jose Andres).

                      1. The wife and I have traveled around Europe and agree that top to bottom Spain has the most exciting food. Whether it's formal dining, tapas, breakfast . . . we were never bored or disappointed.

                        1. Did anyone get the ingredients and proportions for his corn 'tortos'? I caught flour, corn flour (which someone was asking about in another thread), baking powder. Probably salt as well.

                          Proportions on the rest of the dish, the caramelized onion, cider, and scrambled eggs probably are flexible. This was in the Asturias episode.

                          3 Replies
                          1. re: paulj

                            Just started watching a few weeks ago and love this show. Jose is a great chef and seems like he would be super fun to hang out with. When he demonstrated how to salt a dish from several feet above it as opposed to a few inches you knew exactly why.

                            1. re: paulj

                              According to this link, tortos are made with 100g corn flour, 25 wheat. Another had straight corn. tortos sound like a Spanish hoe cake.
                              In the video it appears the Jose uses equal parts corn and whole wheat (a cup each?), 1tsp baking powder, 3/4c water. He focuses on the dough texture - and resting the dough. And as with salt, he likes to sprinkle the baking powder from on-high.

                              http://tv.winelibrary.com/forum/viewt...
                              It includes a link to a video clip of Andres cooking this.
                              http://video.msn.com/video.aspx?mkt=e...

                              1. re: paulj

                                Unfortunately, this show isn't being broadcast in my area so all I can watch are snippets here and there:

                                http://video.aol.com/video-detail/jos...

                                From watching, it looks like:

                                1-2 cups very fine corn flour
                                1 cup whole wheat flour
                                1/2 tsp baking powder
                                3/4 cup of water

                                Maybe others have figured it out.

                                1. When my daughter lived in Spain we had the wonderful opportunity to travel there. Great food and great people.

                                  This show is currently my favorite food show. Simple ingredients of the highest caliber always make for better eating.

                                  Chef Andres talent and enthusiasm really make the show.

                                  4 Replies
                                  1. re: bkhuna

                                    Today's show from Galicia was wonderful...

                                    Those little sweet green Padron peppers stuffed with cheese and sauteed!

                                    Gotta look in to that Rosetta Stone language course!

                                    Gotta-get-to-España!

                                    1. re: Mild Bill

                                      Mario Batali is doing a PBS show in September traveling through Spain (With Gwyneth Paltrow?) called "Spain...On the Road Again"

                                      http://www.spainontheroadagain.com/

                                      1. re: Sean

                                        The sound of that crunchy chocolate dipped thing the Gwyneth Paltrow and her friend ate was worth the view.

                                        Thank you and I love Spain.

                                        1. re: Chinon00

                                          Jose's Madrid shows the making churros in a giant spiral. The Spanish dipping/drinking hot chocolate is notoriously thick and rich.

                                  2. i heartily agree with all the kudos above. great show. his love for food and his country and craft are only matched by his warm enthusiasm and charm.

                                    i also noted on another thread that his minibar resto (as featured recently on fn's sugar rush) showcases his concepts of food in the best of the spanish surrealist tradition. so.... he does food as food (this pbs show), and food as conceptual art (minibar). he is very talented in his creativity!!!

                                    1. Made in Spain is a Fantastic Foodie Show. I purchased the DVD's so I could keep watching each episode. Jose Andres makes the show so much fun and interesting. I made the mistake of purchasing the New Mario Batali Dvd with Gwenith Paltrow and I was so dissappointed It was not a very good scripted show and after watching made in Spain with Jose, it made Mario's Road Trip in Spain seem amatuer. If you ever thought you wanted to learn about Spanish Cooking, you won't want to miss Made in Spain. It is FANTISTICO!!

                                      1. On No Reservations when Bourdain was in DC, he was doing a voiceover about "his friend, the irrepressible Jose Andres" while Andres was begging him to smell a basket of some kind of food, and when he didn't inhale deeply eough Andres kept shoving his face down in the basket more and making these grand gestures that implied some grand aroma that he didn't think Tony was appreciating enough. It was hilarious.

                                        2 Replies
                                        1. re: EWSflash

                                          Bittman also has a episode with Andres in his 'Takes on Americas Chefs' series. Come to think of it, there is also a Bittman/Andres segment in the 'best recipes of the world' series, where Andres makes Bittman spend 20+ minutes on an aioli (garlic 'mayo').

                                          1. re: EWSflash

                                            i sure wish i'd seen that one with bourdain. that alone would be worth the price of the dvd set.

                                            andres' show is terrific!

                                          2. The salad he did with the underripe, out of season tomato, was indeed special. I also love how he overreacts to everything. My apologies, but from a world class chef I expected more.

                                            1 Reply
                                            1. re: trinitychef

                                              Had the pleasure of going to Washington DC and visiting all four of Jose's restaurants. Each one unique and wonderful. The food was fantastic but the preparation was even more unique. Cannot wait to visit all of them again. Jaleo, Zaytinya,Cafe Atlantico and the mini bar.