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Masia (restaurant)
Masia was a short-lived Spanish and Catalan restaurant in Portland, Oregon. Housed in the Hyatt Centric Downtown Portland, the restaurant was owned by married chefs José Chesa and Cristina Baez and their business partner, Emily Metivier. Shortly after opening with breakfast, lunch, and dinner service in February 2020, the COVID-19 pandemic forced Masia to close temporarily. The restaurant operated in various forms throughout the remainder of 2020, offering take-out service and special pre-packaged dinners for select holidays. The owners initially planned to close temporarily in January 2021 but confirmed the restaurant's permanent closure in March. Description Masia was a Spanish and Catalan restaurant serving breakfast, lunch, and dinner in the Hyatt Centric in downtown Portland. The business was named after the type of rural construction of the same name, which is common in parts of Spain; the century-old masia built by restaurant co-owner José Chesa's grandfather ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Cuisine
Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofritos''). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis. Tapas are snacks and appetizers commonly served with drinks in bars and cafes. History Antiquity Authors like Strabo wrote about aboriginal people of Spain using nuts and acorns as staple food. The extension of the vines along the Mediterranean seems to be due to the colonization of the Greeks and the Phoenicians who introduced the cultivation of olive oil. Spain is the largest producer of olive oil in the world. The growing of crops of the so-called ''trí ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Oregonian
''The Oregonian'' is a daily newspaper based in Portland, Oregon, United States, owned by Advance Publications. It is the oldest continuously published newspaper on the U.S. west coast, founded as a weekly by Thomas J. Dryer on December 4, 1850, and published daily since 1861. It is the largest newspaper in Oregon and the second largest in the Pacific Northwest by circulation. It is one of the few newspapers with a statewide focus in the United States. The Sunday edition is published under the title ''The Sunday Oregonian''. The regular edition was published under the title ''The Morning Oregonian'' from 1861 until 1937. ''The Oregonian'' received the 2001 Pulitzer Prize for Public Service, the only gold medal annually awarded by the organization. The paper's staff or individual writers have received seven other Pulitzer Prizes, most recently the award for Editorial Writing in 2014. ''The Oregonian'' is home-delivered throughout Multnomah, Washington, Clackamas, and Yamhill ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamón Ibérico
''Jamón ibérico'' (; pt, presunto ibérico ), "Iberian ham" is a variety of ''jamón'' or ''presunto'', a type of cured leg of pork produced in Spain and, to a lesser extent, Portugal. Description According to Spain's '' denominación de origen'' rules and current regulations on ''jamón'', the dry-cured ''jamón ibérico'' must be made from either pure breed Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with Duroc pigs, the same restriction as required to keep official ''ibérico'' denomination on any Spanish pork meat product. ''Jamón ibérico'', especially the one labeled ''de bellota'', has a smooth texture, rich, savory taste, and regular marbling. The fat content is relatively high compared to ''jamón serrano.'' Production Location The black Iberian pig lives primarily in the central and southwestern region of the Iberian Peninsula, which includes both Portugal and Spain. In Spain, the black Iberian pig is typically found in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Omelette
Spanish omelette or Spanish tortilla is a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa. It is commonly known in Spanish-speaking countries as , , or . History The first reference to the tortilla in Spanish is found in a Navarrese document, as an anonymous "mousehole memorial" addressed to the court of Navarre in 1817. It explains the sparse conditions of Navarre's farmers in contrast with those in Pamplona (the capital) and la Ribera (in southern Navarre). After listing the sparse food eaten by highlanders, the next quote follows: "…two to three eggs in tortilla for 5 or 6 eopleas our women know how to make it big and thick with fewer eggs, mixing potatoes, breadcrumbs or whatever." According to legend, during the siege of Bilbao, Carlist general Tomás de Zumalacárregui inv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paella
Paella (, , , , , ) is a rice dish originally from Valencian Community, Valencia. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian community, Valencian region. Valencians, in turn, regard ''paella'' as one of their identifying symbols. It is one of the best-known dishes in Spanish cuisine. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, ''paella'' being the word for a frying pan in Valencian language, Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain. ''Paella valenciana'' is the traditional paella of the Valencia Region, Valencia region, believed to be the original recipe, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vermouth
Vermouth (, ) is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking. Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber (ambre), an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Escabeche
__NOTOC__ Escabeche is the name for a number of dishes in Spanish, Portuguese, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and colored with paprika, citrus, and other spices. In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. ''Escabeche'' of seafood, fish, chicken, rabbit, or pork, also vegetables vegan are common in Spain, Caribbean and Portugal. Eggplant ''escabeche'' is common in Argentina. Terminology The Spanish and Portuguese word ''escabeche'' originates from Andalusi Arabic (spoken in Muslim Iberia) and ultimately Persian. It is derived from ''al-skepaj'' (), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses. This technique spread throughout the former Spanish Empire and is particularly common in Latin America and the Philippines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mussel
Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and Freshwater bivalve, freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The word "mussel" is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong Byssus, byssal threads ("beard") to a firm substrate. A few species (in the genus ''Bathymodiolus'') have colonised hydrothermal vents associated with deep ocean ridges. In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. The common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recipe
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. History Early examples The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia. Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food. Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his '' Deipnosophistae''. Athenaeus mentions many other cookbooks, all of them lost. Andrew Dalby, ''Food in the Ancient World from A to Z'', 2003. p. 97-98. Roman recipes are known starting in the 2nd century BCE with Cato the Elder's '' De Agri Cultura''. Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churro
A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine. They are also found in Latin American cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Southwestern United States and France. In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as or ''jeringos'' in some regions. They are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. Cinnamon sugar is often sprinkled on top. There are also two slightly different snacks in Portugal, called ''porra'' and fartura, which are filled with jelly instead of the '' doce de leite'', traditional to Brazilian churros. History The origin of churros is unclear. One theory suggests the concept was brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and as they returned from Ming-dynasty China to Portugal, they br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamón
''Jamón'' (, pl. ''jamones'') is a kind of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine. It is also regularly a component of tapas. Most ''jamón'' is commonly called ''jamón serrano'' in Spain''.'' ''Jamón'' is the Spanish word for ham. As such, other ham products produced or consumed in Spanish-speaking countries may also be called by this name. Description ''Jamón'' is typically consumed in slices, either manually carved from a pig's hind leg held on a ''jamonero'' stand using a sharp thin slicing knife, or cut from the deboned meat with a rotatory cold-cut slicer. It's also regularly consumed in any shape in small portions. As a product, ''Jamón'' is similar to Portuguese ''presunto'' and to Italian ''prosciutto'', but the production differs by a longer curing phase (up to 18 months), giving it a dryer texture, deeper color and stronger flavour than the former. A whole ''Jamón'' leg is considerably cheape ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tile
Tiles are usually thin, square or rectangular coverings manufactured from hard-wearing material such as ceramic, stone, metal, baked clay, or even glass. They are generally fixed in place in an array to cover roofs, floors, walls, edges, or other objects such as tabletops. Alternatively, tile can sometimes refer to similar units made from lightweight materials such as perlite, wood, and mineral wool, typically used for wall and ceiling applications. In another sense, a tile is a construction tile or similar object, such as rectangular counters used in playing games (see tile-based game). The word is derived from the French word ''tuile'', which is, in turn, from the Latin word ''tegula'', meaning a roof tile composed of fired clay. Tiles are often used to form wall and floor coverings, and can range from simple square tiles to complex or mosaics. Tiles are most often made of ceramic, typically glazed for internal uses and unglazed for roofing, but other materials are also c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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