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.
Catalan Sardines with Susquet on Toast Daria Souvorova 45 minutes serves: 8-12 We had the opportunity to try a variety of fish stews in Barcelona. I was feeling sick after taking one too many face-plants in the snow while learning how to ski in the Pyrenees, so the stews were a welcome revelation. The weather…
I have been holding onto a few pounds of oxtails in the freezer, waiting for a good recipe to turn them into. The time has finally come! I decided to cook my oxtails down into a beautiful stew with some leeks and onions.
I like to dredge any kind of shanks or boned meat in flour before browning it, I feel like it browns better and serves to thicken the stew as it cooks. This is almost a Bourgignion of sorts, but not quite. I de-glaze the vegetables with brandy and cook the stew with red wine, but I like the addition of leeks to the standard onion and carrots.
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.
I had my first bowl of French Onion Soup during a high school trip to France. It was unexpectedly delicious! I made plans of figuring it out myself one day. As I grew older, I realized it was fantastic for more than it’s flavor. It is a great way to keep from throwing away old produce. What a great way to use up a bunch of onions that are close to death! This recipe also happens to be a good way to use up bread that is a bit too stale and cheese that isn’t large enough for a cheese plate.
This dinner was inspired by Blue Apron. Or rather, the occasional inefficiency of the shipper they use Laser Ship. Laser Ship insisted that they delivered my box on Tuesday as usual, but it was not on my porch when I looked, and the “3:31 pm” delivery time that they quoted was actually when I was scraping ice off of my front stoop. Wouldn’t you know it, my groceries “appeared” on my step on Friday evening.
When we were travelling in Barcelona in December, I noticed that wild game was a frequent visitor on the menus in Catalan restaurants, and in the winter months, stews were a particular favorite. I was thinking that another mixture of meat and mushrooms were in order. I figured venison would go well with the earthiness of Porcini mushrooms, and to add a bit of spice and sweetness, I paired them with Chorizo.
Soup is one of Nico’s favorite “food categories” and has been perfect through this strange cold spell on the east coast these past few weeks. Nico made a request for some kind of pumpkin soup, so I figured we would go for a butternut squash and carrot. I like to roast the squash and carrots to shorten the soup cooking time but also to give a sweetness and smokiness to the vegetables that is generally not activated with just boiling them.