Tag: roast

Restaurante Sobrino de Botín

When I was in Madrid last month, one of the places I knew I had to visit was the Restaurante Sobrino de Botín (Botín’s Nephew’s Restaurant). This restaurant, which is very close to Plaza Mayor, is featured on Atlas Obscura, which is where I first learned of it. However, it’s in a lot of guidebooks and can be found on many websites because it has been recognized by Guinness World Records as the oldest restaurant in the world still in operation. A certificate in the front window from Guinness reads, “The oldest restaurant in the world is Restaurante Botín, in Calle Cuchilleros, Madrid, Spain, which opened in 1725 and has been operating ever since; it even retains the original 18th century firewood oven. It is currently run by the González family.”

The restaurant is in what used to be an inn built in the 1500’s; it originally only took up the main floor, but now occupies all four floors. The current exterior dates back to a renovation in the 1800’s, when the large windows were added. Originally they displayed cakes and pastries, but now they showcase photos and articles on the left, and a miniature model of the interior of the restaurant on the right.

The large door to the right of the main entrance is carved with the year 1725, and it was installed at the time of the restoration that transformed the main floor into a restaurant. It would originally have been called an inn, then a tavern, under the name Casa Botín, because at first the proprietors were forbidden by law to sell the food, only to cook it for customers. Eventually the laws changed and they began to provide food as well as prepare it; the restaurant was passed down to Candido Remis, the Botín’s nephew, which is when the name changed (“sobrino” means “nephew”).

The miniatures in the window showcase all four floors, but for some reason I didn’t take a picture of the top one (which was showcased off to one side of the window).

The basement, with its vaulted brick ceilings, used to be the wine cellar.

The ground level is the original restaurant.

The second floor used to be lodgings (I believe the proprietors lived there), but has since been expanded.

On the sidewalk just out front of the building (you can see it roughly at the center bottom of the first photo) is a plaque installed by the City of Madrid. These plaques don’t stand out, but they’re out front of a lot of the city’s culturally important locations.

When my husband and I went for dinner, we were seated on the second floor. It was outside of the main tourist season and we arrived relatively early by Spanish dinner standards, around 8:00pm, so we didn’t end up needing a reservation. Even so, the restaurant was doing a very brisk business and table turnover was steady.

Given the mixed reviews that this place has received for its food (since the recognition by Guinness, a lot of people claim it’s just a tourist trap), I was quite happy with the food. The bread was fresh and tasty, with a crisp, flaky crust, and soft insides.

Since we had to be budget-conscious, we skipped appetizers and went straight for the main meal. It’s probably a good thing we did, because it was really filling! I had the suckling pig roasted in the restaurant’s original wood-fired ovens, served with boiled potatoes. It was plain but delicious, with the crackling skin being the most delectable part. The pork is a traditional regional dish and the pig itself was brought in from Segovia, where we were actually going the next day, and where I also had suckling pig. If I’d realized that these events were going to happen two days in a row I would probably have switched my dinner order in Segovia itself, but we had to decide weeks in advance what we were eating because it was a large group and a tour meal. The restaurant in Segovia was fantastic, and I’d say that the suckling pig at the two locations was comparable.

We declined dessert so that we could take a walk around the area around the main square to find ourselves a separate place for coffee and sweets. I had a lovely meal at the oldest restaurant in the world, and I can see why it has been in business for so long!

Christmas Dinner

Christmas dinner is traditionally hosted by my parents. It used to be served on Christmas Day, but after the gigantic breakfast that often lasts until lunch, it seemed kind of overkill. A few years ago by consensus we moved it to Boxing Day, and it has just made everything so much more relaxed.

One of the things that I love about Christmas at my parents’ house is how their brilliantly-lit tree fills up the front window. From the street outside, as you’re pulling in to the driveway, it really welcomes you in. While my parents do have lights strung up outside, the tree outshines them all. I’m told that there are 600 or more lights on there. To compare, our tree only has 200 lights, and it seems positively dim by comparison.

Mom is generally the one who is responsible for the roast turkey dinner, although Dad’s specialty is the Yorkshire pudding. They used to only serve Yorkshire pudding with roast beef dinners, but enough pestering by my brother and I (and then by my kids) over the years convinced them that they were appropriate to any meal served with gravy. Mom’s turkey dinner this year included stuffing, whipped potatoes, mashed potatoes almondine, carrots glazed in my carrot jam, squash with orange juice and walnuts, and of course lots of gravy. It was all delicious! My contribution to the meal was dessert: homemade apple and dairy-free pumpkin pies, baked in advance and reheated in the oven. It always seems a shame to me that a meal that takes all day to make can be scarfed down so quickly, but there is always lots of chatting after the meal as we all digest.

Crunch Time Chicken

Heading into Ottawa ComicCon cosplay crunch time, I’ve been resorting to some of my tried-and-true dinner dishes to feed my family. Last night I made up baked chicken thighs with my favourite spring chicken spice mixture, served with mashed potatoes and a Caesar salad.

I’m looking for new quick and easy meals for the next month or so (it’s one month away! Eek!), but I don’t have time to do my usual leafing through my cookbooks and browsing the Internet for ideas. I do have a few Crock Pot recipes I’ve been wanting to try that might be perfect. At the very least, I’ll try not to resort to Kraft Dinner and instant ramen…

Bacon-Wrapped Prime Rib

So Einfach Tasty (the German version of Tasty) got my attention again with their video for how to make Bacon-Wrapped Prime Rib (English version here), which looked so delicious that I just had to try it. Generally, I suck at roasts; they’re either completely tasteless, or dry, or both, no matter how many techniques I try to fix it. But I figured that with a combination of butter, spices, and bacon rubbed all over the outside of the roast, I shouldn’t have too many problems with this recipe. Also, I bought a meat thermometer. So that helped too.

I only made two changes to the recipe. The first was that I used the circular bacon that I had left over in the freezer, so I couldn’t exactly weave it. I ended up draping it over the roast instead, which worked just fine. The top piece curled up when cooking and singed a bit because it was nearer to the heating element, but I just removed it before serving.

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The second was that I used an inferior cut of meat, and you can see this especially in the lines of gristle through the center of the slice. So long as I ate around these unpalatable pieces, it was just fine, though!

I really did like how this roast turned out. It was probably the best one I've made yet (although there really isn't much competition for that title). I served it with boiled baby potatoes and steamed carrots. The kids ate their servings and asked for seconds, but I'm pretty sure they would have been happier if I'd only served them bacon without the beef. I wish I'd had a chance to try the gravy, but unfortunately all of my drippings burned solid to the bottom of the pan, so I didn't get to use them. Ah, well.