Language: English
Mondays at 9:30pm/et
Wednesdays at 10pm
Saturdays at 1:30pm/et at 3:30pm/et
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Pioneering Spanish Chef Jose Andres was recently featured on CBSs'60 Minutes where he took Anderson Cooper's taste buds on a savory tour of his culinary laboratory, featuring his avant-garde cooking technique, molecular gastronomy. In this 26 episode culinary television tour de force, Chef Andres takes viewers on a tour of Spain, both a cultural and culinary experience hosted by Spain's most influential unofficial ambassador to the world.
Seas of Delicacies: Baleares
José travels to Iles Balears where he begins by making a unique omelet with sobrasada, a rare spreadable sausage—then takes us to the islands where those sausages originate. At a black pig farm on Mallorca he rediscovers a delicacy from his childhood–then takes us to a patisserie that makes a famed local dessert from the pork lard! Then onto the island of Menorca for some lobster fishing (and a traditional lobster dish, of course). José visits both a great cheese maker and one of the worlds most renowned gin makers—where he reveals the recipe for the perfect gin and tonic.
José cooks:
Omelet of Mallorquin Sausage and Mahon Cheese
Roasted Vegetables, Mallorca Style
José Goes Nuts: Valencia
A return to Valencia makes a star out of the region’s nuts. José whips together a nutty dessert called postre de turrón, then heads to Valencia to show how turrón – a nutty paste – is made, starting with the beautiful almond trees in Jijona and ending in the factories and stores that make and sell this regional Christmastime delicacy. He even visits a horchateria where tiger nuts are made into a creamy drink! There are stops at great wineries along the way, time out to cook up a delicious Valencian noodle dish known as Fideua, and a stop at the wild, fire-filled Valencia Fallas festival. José winds up at one of Spain’s most famed restaurants, El Poblet—where he watches his old friend, chef Quique Dacosta, prepare a dish made with real gold.
José cooks:
Almond Nougat Dessert
Noodle Paella with Pork Short Ribs and Norwegian Lobster
Cherries & Cheeses: Extremadura
After cooking two quick tapas – one with a local cheese from Extremadura, the other with the region’s cherries – José makes a sweet escape to the startlingly beautiful cherry fields of Extremadura, meets the cheese makers (and the sheep) responsible for the decadent creamy cheese known as Torta del Casar. After giving a pinch of pimentón—Spanish paprika —to the traditional Extremadura salad known as Cojodongo, José’s inspired to return to the region to visit the fields and factories where the unique sweet and smoky Spanish spice is made. And he reveals why a French culinary tradition must pay thanks to a small monastery here.
José cooks:
La Serena Toasts with Lemon Marmalade
Cherries as Olives
Extremaduran Cold Tomato Bread Salad
A Fairy Tale Come True: Aragón
In the mythical forests of Aragón, a heavenly region almost too beautiful to be real, José is inspired to cook two very earthly regional dishes: Migas, an ancient dish based on breadcrumbs (in this case, paired with mushrooms and serrano ham) and pollo al chilindron, a chicken stew made with a green and red pepper sauce. He returns to Aragón to walk the Pyrenees Mountains, fish for trout, and even hunt for truffles, the old-fashioned way.
José cooks:
Bread with Oyster Mushrooms and Spanish Ham
Chicken with Peppers, Onions, Tomatoes and Spanish Ham
