Archive for March, 2009
Cave Felix Massana
Posted by: Yant Martin-Keyte in Food, Links on March 29th, 2009
The story behind the link Cave Felix Massana
I first meet Felix and tasted his wonderful wine five years ago. It was my on first trip to Barcelona, and I had enjoyed a morning taking the Fat Tire bike tour of the city (which is a story for an other post). Back at their office returning my bike I saw a brochure for a wine tasting trip to alt Penedes with a company called Spanish Trails. The office for Spanish Trails was on my way back to my Hostel so I thought I’d drop in and see them. Fortuitously it turned out they had a tour leaving in half an hour and there was room in the mini-bus.
With a couple of random American girls, Chuck the tour guide drove us out through the industrial suburbs of Barcelona and down the motorway towards Vila Franca. After thirty minutes of main roads through the valleys we kicked up into the mountains proper and started climbing thorough the vineyards till we passed through the village of Villa Franca. After climbing up dusty back roads behind the village through the vineyards we came to Cave Massana.
After a quick tour of the winery, with Chuck translating for Felix, we got down to the serious business of food and wine tasting. Tasting is not the best description as when we went down to the cellar dinning room the table was replete with food and wine.Now bare with me as this was five years ago and much wine was consumed so I may not remember everything, we had Jamon of course, Fuet which is a Catalan salami which is quit hard but very piggy and rich with unctuous fat, black pudding of the local Catalan variety (name escapes me), olives and tomato from the family vegetable patch (brilliant as you would expect and hope), pan con tomat with bread from the village baker and what stuck in my mind most of all the potato tortilla made by Felix’s mother. Now this Tortilla was made with all ingredients from his own farm, olive oil, potato and egg, man the quality just takes it too an other level. Rich multi-dimensional flavors from the olive oil and free-range eggs permeated the potato, the oil giving a nutty background with some astringency to cut through the richness of the eggs which were so rich and creamy it was like double cream had been used. It was the perfect foil to the rich meats and wine.
Now the wine. The alt Penedes is a Cava region home to Frexient one of the big wine corps and Torres have a large facility not far away as well and both produce good wine. But higher in the hills on the family small-holdings you get individual micro-climates and terrific Terroir. Felix is the third generation of his family to farm this land so he has the advantage of some great old growth vines to enhance his wine-making as well. back to the tasting Felix explained in Catalan (with Chuck translating again) how Cava is made in the same way as good sparkling wine is made the world over but they do use the local grape varieties which gives it it’s own individual character. I’m no sommelier so in describing the wine I’m not going to regal you with comparisons of aromas of Peaches picked on a Tuesday on a Tuscan hillside under the noon day sun, suffice to say Felix’s Cava is cracking drop with it’s own distinct personality. With un-equelled generosity we tasted a good glass of each of his two Cava’s polishing off the bottles in the process between the eight of us. Did I mention both went well with food? And with good food ohh heaven,I’m afraid you had to be there.
We had a treat in store next as Felix makes Rosado just for himself and his family, but he opened one of the last bottles for us. It was a fantastic wine and a great segue to his reds. He had an excellent red from the more trad Penedes grapes and also a great cab sav. By this point we had devoured all the food and the additional food they had brought out. To finish of we had good roast almonds and sweet wine. To this day it is still one of the best meals of my life.
Felix had not finished with us though, we struggled up stairs and he taught us how to disgorge yeast from a bottle of Cava, before letting us loose on our own bottle. Now it is quite tricky to learn and after having imbibed much wine even trickier but as we were taking this bottle away ourselves there was much friendly competition to see who could lose the least wine. Sadly we had to go after that, so after saying goodbye to Felix and his wife, we bundled back into the mini-bus tried yet replete and drove off into the sunset to Barcelona. On returning to Barcelona the group went out and there ensued much partying at a fine Flamenco establishment and other den’s of iniquity but that is a story not to be published.
So if you venture to Barcelona and have the time, it’s well worth venturing out the city to visit Felix.
Ridley Crossbow – Weapon of Choice
Posted by: Yant Martin-Keyte in Bicycles on March 19th, 2009
‘What a weapon’ was my first thought after letting the bike rip on some local trails. Light, responsive, stable and smooth sharp steering, my new weapon of choice for nailing some fast single track.
I’ve had a week to scrutinise the Crossbow on the trails and up close and personal. Starting with the basics the frame is fairly standard Taiwanese Alloy with functional welds particularly round the BB shell. Not sure of the frame weight but the bike builds up too 9.5kg so it must have reasonable starting point. The geometry is trad cross with a high bottom bracket, good clearance for mud means the chainstays are an inch longer than on my tight framed Allez but the shorter top tube brings the front closer to give a nice short snappy handling wheelbase. And toe overlap, but no more than on any other race bike I’ve ridden.The paint is well laid down it seems, nice rich metallic in the dark blue sections, I still would have preferred the pimp white color scheme but thats only available on the 105 spec model now.
This is the Tiagra spec model so you get both front and rear mech and shifters from the groupset, the rear mech looks very similar to the four year old Ultegra mech on my Allez. The Tiagra hoods were initially odd but felt comfortable quickly, cockpit feels high but in a good way. Bars and stem both stiff and functional Oval with comfortable anatomoic bend on the drops. The stem is untrimmed as yet so will play around with it for a while. Brakes are 4ZA and have bedded in nicely, not had any wet weather yet to truely test them. The crankset is an other pleasent deviation from the Shimano groupset, the FSA Gosamer compact is good-looking and performs well paired with it’s matching BB. No hint of flex or ghost shifting and the heavily machined chainrings shift up and down well. Moving back the Oval seatpost and Sele San Marco saddle just work, no fuss no drama and look good to boot.
Now the wheels and tyres seem light and strong, but I will reserve judgement till I’ve a few hundred miles on them as I have some reservations.. The Shimano R500 wheelset looks atractive and the hubs are smooth but I’m slightly concerned on running a front radial wheel on a cross bike? Don’t get me wrong I love radial wheels on the road, but off road? We will see. The Vittoria cross tyres can take high presure for road use and you don’t get a lot of tread block movement, so rarely squirrelly. Not had any dirt miles in anger so I’m interested to see how they perform.
So as an overall package, there is nothing I would want to change. Everything works well together, whether putting the power down hard in the traffic light sprint, bombing down a country lane on loose gravel. it just feels planted, super responsive (in acceleration and steering) and comfortable.
So I’m a happy camper. Will have an other review in a few months once I’ve laid some serious mileage on this baby, which I will do with pleasure.
Potato Dauphinoise
Posted by: Yant Martin-Keyte in Food on March 16th, 2009
An unashamed classic, originally taught to me by an unashamed classic. As a eager apprentice Chef N taught me this dish, so simple yet so hard to do well. N was an irrepressible French lady whose advancing years I would be at my peril to reveal. She was trained in the north of France and was in semi retirement but could not keep out the kitchen.
It’s only recently the fashion wheel has turned and it now seems to be on every menu I see. The version below is the variation Chef D in Edinburgh taught me. and by far my favorite.
Receipt
- Potatoes.
- Garlic.
- Cream.
- Milk.
- Butter.
- Salt.
- Ground White Pepper.
- Ground Cumin.
- Mandolin the potato’s if you have the tool, I generally use a cheap thin filleting knife, to slice them.
- Butter the oven dish well, real well, then season the butter, with S&P.
- Place milk, cream, and garlic on to heat, season this as well, and add in the Cumin to infuse.
- Layer the potatoes in the oven dish, season each layer.
- Season each layer.
- Once the cream mix has boiled pour over till dish filled about 80%, then bake covered in slow oven.
- Uncover for last half hour to color.
Roast chicken or pan fried duck, is the most often time I bring this dish out. Like a lot of cooking a bit off age treats it well, reheat in the oven or incorporate into a bubble and squeak.
Enjoy.
Lasagna of Butternut Squash, Peppers and Goats Cheese
Posted by: Yant Martin-Keyte in Food on March 12th, 2009
One of my favorite dishes that I’ve come up with. Started life when trying to come up with a dish for veggie friend H. I had done freeform lasagna before, but it had never really excited me. So I was trying to think of some lively ingredients that would also satisfy the protein hunger of the meat eaters that would be dinning as well. We used to serve Guinea fowl with roast peppers stuffed with goats cheese at Restaurant de Oceaan and it was a combination I liked all though somewhat sparse for a main meal. My thoughts were also ruminating on the pumpkin cannelloni with ricotta that was a firm veggie favorite in days gone by. Then with my little helium balloon of genius they all came together in the following dish, and we had a very quite dinner as everyone was busy eating. And to this day it’s kept my militant meat free guest happy, while blowing the socks of the carnivores.
Recipt
Lasagna preferably fresh
Butternut squash
Garlic
Olive oil
Red Peppers
Goats Cheese
Butter
Sage
Blanched Sliced Almonds
1. Peel and cut the squash into 2inch squares or there abouts, roast with olive oil and garlic to flavor.
2. Burn the skins of the peppers
3. Blanch the lasagna.
4. Toast the almonds.
5. Layer Lasagna, squash, cheese, almonds, pepper and repeat. One stack per person. Heat in the oven till warm through and cheese starts to run a little.
6. melt butter, when hot add chopped sage and garlic, pour over plated lasagna stacks.
New bike day
Posted by: Yant Martin-Keyte in Bicycles on March 9th, 2009
Picking up my new Ridley Crossbow today it’s very exciting.
So to celebrate a great cross video from Untill The Snowends with a cracking music by Justice.
Best of Seat Cam Edit 3 from colin reuter on Vimeo.
Sweet Potato and Ginger Soup
Posted by: Yant Martin-Keyte in Food on March 6th, 2009
Soup du jour is in a lot of ways the hardest dish on the menu too, make. The unending challenge of coming up with something fresh and new everyday forces the chef to be creative.
This is one of my favs.
Receipt
- Sweet Potato 2-3kg
- Onion 1 large
- Ginger 6-10cm
- Olive oil
- Salt and pepper
- Vegetable stock
Method
- Roast the sweet potato whole in there skins in a bit of olive oil till soft.
- Sweat of diced onion with finely chopped ginger.
- Peel the potatoes to the pot along with stock cook out and puree.
Dammi i colori…
Recondita armonia di bellezze diverse!
È bruna Floria, l’ardente amante mia.
E te, beltade ignota, cinta di chiome bionde,
Tu azzurro hai l’occhio,
Tosca ha l’occhio nero!
L’arte nel suo mistero,
le diverse bellezze insiem confonde…
Ma nel ritrar costei,
Il mio solo pensiero,
Il mio sol pensier sei tu,
Tosca, sei tu!
vale Pavarotti
Fixed gear bikes
Posted by: Yant Martin-Keyte in Bicycles on March 4th, 2009
The fixed gear bicycle first appeared on my radar sometime in 2004. If memory serves it was a winter training article in Cycling Plus magazine. This sparked my interest and some Google work later I came across Sheldon Brown who was one of the definitive authorities on all things bicycle and fixed gear(please go there if at this point you are wondering what the hell a fixed gear bicycle is as I am not going to explain) The idea was well and truly embedded and fermenting in my mind by that point. Further trawling of the interwebs lead me to the Fixed Gear Gallery and much goggling of the bike porn in-sued. This sparked my desire to build my own fixed gear bike, and with the knowledge gained from Sheldon I felt I had the tools at hand. What I was not convinced on at that point was that I would actually like riding the damn thing. At that point in time there was no one in the random circle of bike club acquaintances that I knew that had one. So even with these ideas fizzing around my brain I was not as wholly obsessed as I would end up being.
The impetus to push things forward came with finding out about the beginners sessions at the Manchester Velodrome. After doing a recce to find the velodrome and getting lost, I booked a session for a couple of weeks time. The following week were taken up by much research into the ways I could come to a horrible end on a full tilt track bike. So it was in a state of trepidation and excitement I rode of to the velodrome at the allotted time and got lost again. After numerous map stops and back tracking I eventually found myself there sweaty, panting and late. I ran down the stairs almost slipping on my look cleats, to the basement bike storage area. Having found my blue Peugeot hire bike in the rack I made my way up the ramp to the track infield.
At this point I must mention I’d never been to a velodrome in my life much less ridden on one. On first experience a velodrome is an impressive sight. Coming at it from below out of the dark bowels of the basement into the harsh glare of fluorescent light the track is an intimidating sight. The smooth timber reaches skyward appearing almost vertical in the bends. Wow. The architectural physicality is indomitable, what I’d learned from my weeks of research was this was a place of hour records and world champions and that cowed me as much as the shear scale of the place, and I was about to ride it.
The professional cycling coach running the session brought me brusquely back to the moment “your late. You’ve missed the introduction.” shit I thought I’m not going to be able to ride. But no “come out here on the track and we’ll get you started. Don’t forget your helmet.” next she got the seat height right for me. Then positioned by the rail I clipped in too the tightly set cleat and flung my leg over my first fixed gear bike and a track one to boot. Right leg clipped in at the end of a line of motley beginners, we then got our safety briefing which can be summarised as don’t stop pedaling and slow down near the rail so you grab on as its hard to clip out.
So of we went, the bikes were geared for beginners, but to my freewheel softened legs it felt over geared to get it going. A couple of good strong efforts out of the saddle, wow the power transfer is amazing I thought as I dropped my behind back into the saddle and went to coast.. Bam I’m back in the room, after the pedal kick tries to heave me over the bars, with only my nervous death grip and slow speed saving a face plant on the concrete. I’m a a quarter of the way round the track and learnt my lesson almost the hard way. So I settle my arse down and slowly pedal my way round the infield watching most the other noobs repeat my mistake. After a full lap I finally quell my racing heartbeat and start to enjoy the fluid experience a little…till I think about stopping.
Not wanting to embarrass my self I try slowing the bike on the back straight away from the instructors eyes. And actually resisting back against the pedals wasn’t too bad, I did slow down, I could do this. Bearing in mind I was only doing eight miles an hour in the first place. “Shit! too slow” and I almost topple onto the infield. a wobble later and I’m moving. The instructor yells out to come and stop near her again on the start/finish straight. I pootle round and manage to stop with my legs and grab the rail just behind the person in front.
We’re being let loose on the boards proper now, only up to the blue line. So yea the flat bit. At this point its learning about were to enter and exit the track and holding a line. After a couple of laps the instructor brings us in again and tells us now its time to work our way up the track and on the banking proper “just pedal as fast as possible through the corners and you wont fall off” is as reassuring as it gets. Now is a good time to mention I don’t like heights, I get the wobbles standing on a chair, ladders “no thanks” and this banking was higher than my house. So of we go onto the track all sprinting like crazy in a line to the first corner and we all go round fine. My stress raddled brain remembers the stuff I learnt from Keith Code’s books about looking through the corner when I was learning to ride motorbikes and that helps me round the corner.
We all ease of a bit once on the back straight for a rest then hammer again into turn three. Around and round we go, the full sprint efforts into the corners gets the better of me and a few others who roll of for a rest and water. Feeling more comfortable and relaxed I start to have a better look around the place and fully take it in. The track is not as smooth as it first seems, there are a couple of distinct gouge lines which can only be the result of some ones fall.
Feeling suitably chastened by this thought I venture on the track again but I soon pump up to speed again enjoying the stiff responsive cro-mo track frame, it really was a joy to ride.
We had been taught about proper track etiquette of only passing on the right and who had right of way, so I was reasonably happy going around overtaking the odd slow cyclist and holding my line when being overtaken. Along the start finish straight I overtook a slower rider then dropped down again to fall into line when I realised the rider in front was going quite slow. No problem I thought and slowed myself down, to a speed which was slower than I’d ever entered the corner ah…the fear of heights impinged in my brain again and I looked left to where the hard concrete floor lay un-yielding. I started to slowly drift down the bend, the bike steering by my fear ravaged eyes down. At this point I rode over the gouge I saw earlier and the little tweak was enough to draw my attention back up from my potential splinter slide and focus on the other side of the corner which brought me back on line.
We finished of our hour session and let the teenagers from the local bike club come on and show us how it was really done. Exhausted yet elated I left and rode home on my road bike not freewheeling once, but managing to get lost again. So I arrived home shattered with nothing on my mind but building this bike below, which is an other story.
