The Francisco De Goya provides a 10 hour overnight train to Madrid at an affordable 103 Euros. Conversion rate being .92 cents, the fare in USD becomes 94.76
See the journey for yourselves.
https://youtu.be/ogT4Mi8FAgA
Providing an outstanding view as the high speed train winds through the countryside, and arrives early morning, into Madrid.
I decided to sample Chorzio with this morning's breakfast since I had never tried it before. Basically A Pork Sausage affair with a great deal of seasoning- which appeared to be primarily Paprika. Chorzio is also used in many of the Tapas (small appetizer portions of food served with drinks) we will learn to make later.
The Chorizo was surprisingly good. This was fresh and pattied much like sausage. It can also be bought smoked (cured) in casing...which can be eaten as is...or heated.
Madrid, itself, dates back to 1784 and its architecture reveals the many cultures who have resided there. French, Arabic, Italian and Castilian reside comfortably in a misma side by side with Modern. Reflecting the many changes this city has endured throughout the centuries.
Author Fredrico Lorca, being mentioned prominently in Mayes book, was one of my initial interests.
I have managed to procure several volumes of his poetry. Perhaps most surprising was learning of his romantic near-obsession with artist Salvatore Dali
With whom, he spent several years in Spain. I have just begun to scratch the surface of his work, but will be enjoying it over the weekend.
Churros are basically light as air "choux" pastry chilled and piped into hot oil. These can also be piped and baked for a healthier approach...but it does produce an inferior flavor.
Churros Recipe
1 cup water
1/2 cup butter
1 tsp. vanilla extract
2 Tablespoons Brown Sugar
A pinch of salt
Bring to a boil in medium saucepan over medium heat.
Remove from heat and beat in
1 cup flour
all at once...stirring until a dough forms and follows the spoon in a ball.
Add
3 well beaten eggs slowly.
Beat together with flour dough until it is completely mixed and is losing its glossiness.
Set pan in refrigerator with dough to cool...use pastry bag with large star tip to pipe dough when chilled.
(to bake)
Pre-heat oven to 350 degrees. Pipe in lines or medium circles evenly spaced on non-stick baking pan. Bake for 20 minutes...then turn oven off and let sit in hot oven for an additional 5-10 minutes to crisp. Sprinkle with a mixture of white sugar and cinnamon...serve with Hot Chocolate or a small cup of dipping chocolate.
(to deep fry)
Heat oil until bubbles form evenly around a wooden spoon. Churros must cook rapidly or they will be soggy and greasy instead of light and airy.
Pipe dough into hot oil in straight sticks or more traditionally in medium sized loops.
Watch cooking carefully and work quickly. As soon as Churros begin to brown remove from hot fat with slotted spoon to drain on paper towel...then place in brown paper bag with sugar and cinnamon and shake to coat Churros completely. The star piping tip gives nice ridges for the cinnamon sugar mixture to cling. Serve with dipping chocolate or caramel.
Extra dough freezes well.
You can also pipe and freeze dough to bag and have as a convenient snack later. Just bake or fry.
First time ever making (and eating) these. Tried them both baked and deep fried. Oil is vastly better and the Churros are lighter and crispier.
Easy and delicious!
More anon...
