Updated: May 13, 2019
POSTED ON NOVEMBER 7, 2017
Today, I send you the most delicious, queen of a traditional recipe which is versatile and reigns supreme. I also send you the recipe for good cheer by the global cocktail king. I taste the very traditional Spanish Salsa verde and watch the cocktail king stir the original Martini in the most iconic Maria Cristina in the stunningly beautiful san Sebastian by the sea. The luxurious iconic century old San Sebastian landmark is named after Queen Maria Cristina. It is the superstar hotel of superstars. Not only was it a beloved of Liz Taylor, Bette Davis and others but even today the charming and dapper Ned Capeleris ensures that it magnetises the best. Chef Miguel Piniero distils delicious Spain on our plates. And somewhere through my gourmet meal here, I get to know that Shah Rukh Khan stayed and loved it here too. History and luxury waltz in the elegant, high ceilinged marbled interiors. Since 1912 it has been magnetising the whos who of the world. And with good reason. Not only does it boast of amazing gourmet fare, superlative service, glamorously elegant surroundings but also has the world famous Dry bar and a cooking school (Mimo food, where I attend a cooking lesson) in it’s premises.
GREEN GOURMET QUEEN
Over the years and through my travels, I have been tasting this green-sauce in different countries. Ive been told that the basic recipe is probably 2,000 years old and has an Italian origin. But there is no documentary evidence. Sure! In Piemonte, I dipped the boiled meats (bolito misto) in it and I loved the cold Italian salsa verde. Rich with coarsely chopped parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and mustard.
In France the
So I was pleasantly bowled over when the Spanish version turned out to be the most memorable.
Also the most sparkling. In every way. We dined, under the shimmering chandeliers of the stunningly beautiful restaurant with it’s mirrored tables. The talented young chef’s masterpieces were served up one after the other. The pintxos (Basque tapas) delighted with their varied textures and flavors. The well traveled and well informed Ned Capeleris’s knowledge of the local and global cuisines had me riveted. Beans from.Tolosa, Hake and asparagus and the most amazing cloud of sweet bliss…Basque curd with honey followed by petitfours. Everhelpful Bryan Owen paired the finest wines, the local txakoli and champagnes
Ned Capeleris and Chef Miguel share the easy to make recipe
2 gloves of very finely chopped garlic
Extra Virgen olive oil to wet the panA pinch of Salt to taste add100 ml of White wine or200 ml of fish stock (optional) and then the parsley.Parsley very finely chopped in abundance stir in the10g (soup spoon) of flour to give the salsa more body. Keep stirring till it has a pouring consistency.
Use it as a dip, a sauce or even spread. Yum!
Here im privileged to watch the maestro himself stir the most perfect dry martini. The World famous entrepreneur author charming cocktail maestro Javier de las Meulas founder of the iconic dry martini concept world over and a fab one in Maria Cristina also shares the perfect recipe.
From James Bond’s “shaken not stirred” martini to Ernest Hemingway’s quote “I’ve never tasted anything so cool and clean…They make me feel civilized,” this gin-based beverage is an iconic one. And fittingly enough, it finds its home in the iconic hotel in the “Dry bar”
FROM THE MARTINI MAESTRO
2-3 dashes of dry vermouth
l glass at Bombay
Optional: a twist of lemon
Garnish: a green olive
Type of glass
l Pour the vermouth and the gin into the mixing glass togethr
with plenty of ice
2 Stir tor l5 s
3 Serve in a cocktail glass
4 Garnish with a green olive
5 Optionally add a twist of lemon