This is the thought process that created our Brazo de Gitano. I saw a lot of rolled cakes during our trip to Barcelona. This cake, sometimes referred top as the Swiss Roll, is as the name implies, from Switzerland, but has made its way into French, Spanish, and Pan-European cuisines. Each culture alters the fillings based on tastes and local produce. In Barcelona, the flavor of the day is Persimmon. I love persimmon and figured it would be a beautiful flavor to finish our dinner.
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.
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.