Escalivada of Roast Vegetables

When I first started reading about Catalan food, this is the dish that I kept seeing at the top of every “you must try this” dish. This easy and rustic dish is very satisfying. It works beautifully on its own, or as a pairing to a series of other dishes, or perhaps a platter of roast meats. I chose some of my favorite vegetables to roast, but, you can change up the vegetables by season. Perhaps some asparagus and summer squash in the warmer months. Or leeks in the winter? The best part, you can make this ahead and serve it chilled! This is an amazing quality for a dinner where you are preparing several dishes.

Calçots in Romesco Sauce

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!

Mussels in Escabeche

I was really excited to cook some mussels and decided that they would fit perfectly in the first course. I wanted something light and flavorful, that would give the guests an opportunity to make a bit of a mess and dip some bread into the delicious broth. The broth can be cooked in advance and reheated when you are ready to serve. The broth gives beauty to this fairly expensive and easy to cook dish. Slowly roasted veggies are extenuated with fish stock, paprika, and a mixture of white wine and vinegar. It is really amazing. I will keep the Escabeche on hand in my freezer for future mussel cravings! Serve it with some crusty bread like Baguette or Ciabatta!

Squid Rice with Shrimp and Aioli

I have been particularly interested in squid ink. I love the idea of it and have wanted to use it for a very long time, I figured this would be my opportunity. Here, we combine squid ink and calamari to create a wonderful tinny, “oceany” flavor. The black rice is enlivened with coral shrimp or prawns (I didn’t have prawns on hand but believe it would be a more delicious flavor/presentation) and a garlicky aioli. Find my Aioli recipe here.

Herbed Roast Leg of Lamb

Today, I want to share with you my recipe for Roast Leg of Lamb. I love this recipe! It seemed like a perfect dish for our Domestic Union celebration, but with 50 guests, boy did we need a lot of it! This is one of the oldest recipes in my repertoire. I have made a version of this lamb for Thanksgiving and any other holiday when someone would buy me a lamb leg since I was in high school. It was inspired by my father. When we had a bit of money for meat in Belarus in the summer, we would take our lamb into the woods, start a fire and stab it all over and shove garlic in before baking it. My dad would walk around in the woods and find an evergreen tree with little berries, I think it was juniper. We would place that with the meat over the fire and allow it to roast. I wanted to incorporate the garlic and smoked herb flavor and add in some freshness by adding lemon juice and zest. Please do not overcook the lamb!

Roast Half Goat with Lemon, Garlic, and Anchovy

I was never a huge fan of turkey, so I generally prefer to make a big lamb roast. This year, I wanted to make a whole baby goat or lamb! My friend Anwar looked for one for me, and in the end sold me an entire half of a full grown goat, which made a beautiful roast!

Escargot

Escargot is quintessentially French, isn’t it! You say snail’s in reference to anything else, and the most common retort is “ew”. But escargot is a delicacy! The snail itself is mostly a vehicle for a delicious garlicky butter sauce.
I found many recipes for escargot and it felt like all of them were lacking in garlic, but I went with the flow, afraid to over-season. In the end, I wish I added more garlic, so I am doubling the amount of garlic in my recipe for your use.