Made In Spain
A series exploring the culinary and cultural riches of Spain. Hosted by chef Jose Andres, it highlights the extraordinary cooking traditions of a country whose food and wine is capturing the worlds' imagination. In every episode, Andres brings the exciting flavors of his native Spain to the American audience with easy and informative recipes created in his Washington, DC, kitchen using products found here in the U.S. Each cooking segment is woven into a gastronomic and cultural tour of one of Spain's 17 vibrant regions, where Andres introduces the viewer to many of Spain s greatest artisan cheese makers, wine makers and restaurateurs.
Made In Spain Previous Broadcasts
Seas of Delicacies (Episode #119)
KQED Life: Wed, Apr 21, 2010 -- 12:00 PM
Jose 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). Jose visits both a great cheesemaker and one of the worlds most renowned gin makers where he reveals the recipe for the perfect gin and tonic.
Red Red Wine (Episode #113)
KQED Life: Mon, Apr 12, 2010 -- 12:00 PM
No Spanish wine is more famous than Rioja, and Jose starts with a quick tapa of apples in a red wine syrup. He takes us to a great Rioja winemaker before cooking his own version of the region's classic dish of potato and chorizo sausage. Back in Spain, he shows us Rioja's superb vegetable market and eats at a special restaurant run by a mother and son who cook their own recipes.
The Onion That Would Be King (Episode #115)
KQED Life: Wed, Apr 14, 2010 -- 12:00 PM
Jose travels to Catalunya, the region where he was raised, to join in the Calcot Festival-a joyous occasion attended by thousands that honors, of all things, an unusual onion. He uses a similar onion to cook a white bean omelet, and shows us how to create two more traditional dishes from this area: One is mar y montana, (a Spanish surf-and-turf), which he pairs with the region's famed Priorat wines; the other canelloni. (OH, you thought that was Italian? Not any more!)
The Magic of Saffron and Cervantes (Episode #108)
KQED Life: Thu, Apr 1, 2010 -- 12:00 PM
Jose uses widely-available Manchego cheese to prepare a salad of cheese, tomato, thyme and walnuts. He shows us the food eaten by the Man from La Mancha - Cervantes' Don Quixote. And he is witness to the wonder of saffron, when the remarkable crocus emerges from the earth and is turned into the world's most expensive spice. Jose cooks a traditional dish of rabbit with saffron rice before returning to Spain to eat a marzipan dessert.
Food for the Family (Episode #110)
KQED Life: Tue, Apr 6, 2010 -- 12:00 PM
Asturias means family for Jose, and he prepares a simple apple and cheese salad with his mother's favorite blue cheese, Cabrales. Jose shows us the region's traditional hard cider, and returns home to add cider vinegar to some caramelized onions that he serves with light and fluffy corn cakes. Back in Asturias, he joins his family for a hearty bean stew with sausages.
Food Arts (Episode #112)
KQED Life: Thu, Apr 8, 2010 -- 12:00 PM
Using a Catalan olive oil bought in the US, Jose prepares two tapas: marinated olives and toast with cheese and anchovy. He takes us to his beloved market in Barcelona, and gets inspired to cook a creamy rice dish of mushrooms, artichokes and cuttlefish. Back in Spain he shows us two great Catalan artists: Salvador Dali and his own culinary mentor, Ferran Adria, hailed by critics as the world's most creative chef.
A Fairy Tale Come True (Episode #124)
KQED Life: Thu, Apr 29, 2010 -- 12:00 PM
In the mythical forests of Aragon, a heavenly region almost too beautiful to be real, Jose 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 Aragon to stroll the Pyrenees Mountains, fish for trout, and even hunt for truffles, the old-fashioned way.
A Cultural and Culinary Capital (Episode #111)
KQED Life: Wed, Apr 7, 2010 -- 12:00 PM
Jose cooks a quick tapa of fried eggs and Spanish chorizo sausage before showing us the artistic and food culture of the Spanish capital. He eats a fried squid sandwich on the streets, and sips an elegant cup of consomme in a historic restaurant. He prepares a refreshing salad of clementines, anchovy and olives, and returns to Spain for a huge meal of Madrid stew.
Cold Soup and Hot Flamenco (Episode #120)
KQED Life: Thu, Apr 22, 2010 -- 12:00 PM
Jose travels to Andalucia's Granada, the city that made cold soup famous, and creates two of his own the famed gazpacho, and the purely Andalucian delicacy, ajo blanco. He dances his way through one of Spain's most famed festivals, the Feria de Abril in Sevilla, and takes us on a tapas bar hopping trip to sample the local delicacies all sandwiched around a visit to La Alhambra, one of the seven wonders of the modern world.
Cherries and Cheeses (Episode #123)
KQED Life: Wed, Apr 28, 2010 -- 12:00 PM
After cooking two quick tapas - one with a local cheese from Extremadura, the other with the region's cherries Jose makes a sweet escape to the startlingly beautiful cherry fields of Extremadura, meets the cheesemakers (and the sheep) responsible for the decadent creamy cheese known as Torta del Casar. After giving a pinch of pimenton Spanish paprika to the traditional Extremadura salad known as Cojodongo, Jose'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.
Jose Goes Nuts (Episode #122)
KQED Life: Tue, Apr 27, 2010 -- 12:00 PM
A return to Valencia makes a star out of the region's nuts. Jose whips together a nutty dessert called postre de turron, then heads to Valencia to show how turron 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. Jose winds up at one of Spain's most famed restaurants, El Poblet where he watches his old friend, chef Quiqui Dacosta, prepare a dish made with real gold.
Green Spain (Episode #121)
KQED Life: Mon, Apr 26, 2010 -- 12:00 PM
Exploring the fertile peaks, fields and valleys of Cantabria, the area known as "Green Spain," Jose creates a unique tapa pairing Cantabria's most prized product anchovies with a surprising ingredient: nectarines. Jose returns to Cantabria to follow the anchovy trail and see how the locals eat the then heads to the thriving capital city of Santander and the beautiful town of Santillana del Mar, to explore ancient cave paintings. After quick stops to a great bakery, a great restaurant, and a great cable car ride, it's back to Washington D.C. to create a super steak with Cantabria's creamy blue picon cheese.
Paella Day (Episode #118)
KQED Life: Tue, Apr 20, 2010 -- 12:00 PM
Jose explores the fascinating region of Valencia, famed for its rice fields and paella restaurants. After visiting the best of them, Jose takes us back to his home in America and teaches us to cook paella at a backyard barbecue with his wife and three daughters! Jose also creates a special tapa with Spain's sweetest citrus clementines, then visits the fields where the fruit is picked; and, just for fun, Jose tries his hand at eel fishing before cooking the eels up in the traditional dish all i pebre.
The Tale of the Drunken Goat (Episode #117)
KQED Life: Mon, Apr 19, 2010 -- 12:00 PM
After creating a special "drunken goat cheese and tomato salad," Joseventures through the region of Murcia in search of the truth behind "drunken goat cheese" and finds it! After visiting the great historic sites of Murcia the Roman theater at Cartagena, the still working ancient water wheels Jose takes us to a wonderful winery, and explores the famed Murcia vegetable gardens (and cooks some great dishes with the veggies). Finally, Jose tries his hand at a unique style of fishing and, of course, cooks what he catches.
The Land of Fire (Episode #116)
KQED Life: Thu, Apr 15, 2010 -- 12:00 PM
Centuries of history and generations of cooking tradition come together in Castilla Y Leon, where Jose travels to restaurants that have mastered fire. We look on as master chefs roast pigs and lambs, then watch as Jose prepare the perfect roast rack of lamb. And we meet the Iberico pig-source of the Iberico ham that was unavailable in the U.S. until recently, but is now sweeping the nation as the caviar of cold cuts.
Liquid Gold (Episode #114)
KQED Life: Tue, Apr 13, 2010 -- 12:00 PM
Jose explores the wonders of Spanish olive oil in Andalucia, joining workers in the field for the olive harvest and a traditional harvest breakfast. Bringing the oil back home, he uses the "liquid gold" to put a distinctively Spanish twist on a classic American dish chicken wings. After preparing a classic Andalucian soup, salmorejo, Jose heads for a freiduria (a fried fish restaurant) in the beautiful area around Sevilla, where great Spanish olive oil and delicious fish from the nearby Mediterranean combine for astounding fried fish tapas.
A Taste of the Sea (Episode #109)
KQED Life: Mon, Apr 5, 2010 -- 12:00 PM
Andres prepares scallops in their shells with Albarino white wine and visits the dramatic seafood farms of this northwestern region. Back home, he steams mussels with bay leaf and serves them with potatoes and Spanish smoked paprika. He returns to Galicia to watch the magical cooking of the legendary Spanish potato tortilla, or omelet.