I am proud to say that last weekend we hosted our own traditional Calçotada! Calçots are similar to green onions and leeks and are in season in the Catalan region for a short time during the winter. From January to April, Catalans feast and celebrate these mild green onions by grilling them up on a fire and serving them with a delicious Romesco sauce made of fire roasted peppers, tomatoes, almonds, and toasted bread. Roast your calçots on an open flame if possible, that gives them a great flavor. A charcoal grill is a great alternative, and if it is -100 degrees outside, broiling them works great too!
Olive Crisps with Green Olive Tapenade and Riclettes de Sardines
For our first course, the aperitif, I made a traditional Parisian cocktail, the 1789, created to celebrate the revolution! I wanted to create some nibbles while we sipped our cocktails, so I made these delicious Olive Crisps and served them with a Green Olive and Almond Tapenade with some Anchovy for extra flavor and some creamy, and delicious Riclettes de Sardines.
Lamb, Onion, and Apricot Tagine with Tomatoes and Almonds
In preparation for my Moroccan Dinner coming up in two weeks, I ordered a beautiful, hand molded, unglazed cooking tagine. I looked at many many options! There are gorgeous serving tagines with intricate patterns and glazes, and perfectly molded wheel-thrown tagines, but for me, there was something really appealing about this slightly awkward, not quite…