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
Tuna and Tapas (Episode #105)
KQED Life: Wed, Feb 10, 2010 -- 12:00 PM
There's tuna and there's Spanish tuna. Jose prepares a classic tuna salad before joining the extraordinary tuna catch off the southern coast of Spain. He returns home to cook seared tuna with sesame seeds and sweet piquillo peppers. He explains the great sherry culture of Andalucia, and goes bar-hopping to eat the region's great tapas food.
A Taste of the Sea (Episode #109)
KQED Life: Wed, Feb 17, 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.
The Sweet Spanish Center (Episode #103)
KQED Life: Mon, Feb 8, 2010 -- 12:00 PM
Andres explains the Spanish sweet tooth, cooking pancakes with chocolate before showing viewers the wonderfully thick hot chocolate of Spain. Just outside the capital, he visits a strawberry farm and returns home to prepare strawberries in wine syrup. He ends at a traditional bull fight in Madrid, finishing off the evening with a traditional stew of bull's meat.
Surf and Turf (Episode #106)
KQED Life: Thu, Feb 11, 2010 -- 12:00 PM
Jose turns Spain's sparkling wine, cava, into a light dressing for oysters and a refreshing mimosa cocktail. He goes mushroom hunting in the Catalan mountains, before cooking a crumbled pork sausage with wild mushrooms. Back in Spain, he fishes for shrimp and eats Catalan seafood in traditional and modern ways.
Spain's Vegetable Garden (Episode #104)
KQED Life: Tue, Feb 9, 2010 -- 12:00 PM
Sweet, hand-roasted red piquillo peppers are now sold in jars across the US. Andres stuffs some piquillos with cheese, then takes viewers to Navarra to show them how to roast and peel the peppers. He returns to his home kitchen to prepare a cheese and white asparagus salad. He ends with a trip to Pamplona, where the young men run with the bulls - while older men try to improve their cooking in culinary societies.
Sophisticated Tastes (Episode #125)
KQED Life: Mon, Feb 1, 2010 -- 12:00 PM
Jose explores one of the most sophisticated regions of Europe, Basque Country, and cooks some of the iconic dishes of the countryside from "pintxos" (small regional tapas) including one named after a movie star, to the delicate cod dish known as bacalao al pil pil. He takes us to the traditional place in Spain for eating bacalao a cider bar; explores the beautiful city of San Sebastian; and he visits Arzak the restaurant of one of his mentors, and one of the greatest restaurants in all of Spain.
Red Red Wine (Episode #113)
KQED Life: Wed, Feb 24, 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.
A Pilgrim's Progress In Food (Episode #102)
KQED Life: Thu, Feb 4, 2010 -- 12:00 PM
Andres explores the food of the magical, mystical region of Galicia where pilgrims have traveled for centuries. He cooks a simple tapa of green Padron peppers stuffed with cheese and the traditional pilgrim's meal of a chicken empanada, or turnover. He fishes for octopus off the region's rocky coast, eats a traditional Galician dish of boiled octopus with Spanish paprika and drinks a glass of the pilgrims' flambeed punch.
The Magic of Saffron and Cervantes (Episode #108)
KQED Life: Tue, Feb 16, 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.
Liquid Gold (Episode #114)
KQED Life: Thu, Feb 25, 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.
Islands in the Sun (Episode #126)
KQED Life: Tue, Feb 2, 2010 -- 12:00 PM
Since the United Nations has declared 2008 the International Year of the Potato, Jose begins his trip to these stunningly beautiful islands of Canarias by cooking up a fascinating local dish of wrinkled potatoes and two great sauces, a mojo rojo and a mojo verde then visits the potato fields on the island of Tenerife. While there, of course, Jose stops off at a great winery and a fabulous restaurant, then ventures on to the island of Fuerteventura (but not before creating a superb sancocho a local version of fish stew).
How They Cook Back Home (Episode #101)
KQED Life: Wed, Feb 3, 2010 -- 12:00 PM
From his home region of Asturias in northern Spain, Andres showcases its great cheeses, making a sweet and sour salad of cheese and tomatoes with a honey and vinegar dressing. He fries some golden brown monkfish and takes to the seas off Asturias to risk his neck while fishing for barnacles.
Food for the Family (Episode #110)
KQED Life: Thu, Feb 18, 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: Tue, Feb 23, 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.
Earth, Wine and Fire (Episode #107)
KQED Life: Mon, Feb 15, 2010 -- 12:00 PM
Jose cooks a cold soup of Basque cheese bought in Manhattan before going to the rustic farms where the cheese-makers live. He introduces us to the great red and white wines of the Basque Country, then returns home to cook a traditional dish of baby squid with caramelized onions. He finishes by eating an extraordinary meal cooked entirely on a charcoal grill.
A Cultural and Culinary Capital (Episode #111)
KQED Life: Mon, Feb 22, 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.