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The Lord Pla in book "that heme menjat" devotes a chapter to this dish enterito. It explains brilliantly as the flavors combine each of these two ingredients that are also and I quote "a questionable menys primaverals dels plats" (one of the spring plates unless questionable) because the eels better quality, larger and therefore more usable more easily found on the market at the beginning of spring begin to appear just as the first peas of the season and both uniting its lightness makes a sublime dish.
Knowing this, how did you face when I was in my neighborhood market, not the Boqueria not in my neighborhood, not much variety there is usually the same day I saw nothing that had eel and peas? How would not buy these two and trying to cook the dish so much praised by Mr. Pla? If he could not, could not.

So I bought the "peas" of Congre actually is an ugly fish (thats what I say) and slippery (llefiscós "as say the sr. Pla) but cheap, about € 4 a kilo, that if you've got to carry this whole and weighed my 3 Kg. and a half after buying 1 kg of fresh peas I went home so happy and the next day (was Sat Saturday, I have explained my problems with the Saturday) I got to work.

First with the head, spine and vegetables always, already explained by here prepared a broth. I selected the pieces of eel that seemed most suitable, large, whole, with minimal potential thorns. about half a kilo of fish and a 400 gr of peas, oil, flour, parsley, 3 cloves of garlic and chopped onion. first thing I did was boil the peas were a bit "gordicos" and believed it more appropriate, only a couple of minutes, to soften a bit. Done this, put the clay pot to brown the onion, I added half cooked peas. When the onions have begun to color, I added the flour and a little mixing sofreí well. Later I added the fish stock and put the eel, and salt on top. I let it cook for about 10 minutes, checking that no pegase. While the chopper chop garlic with the parsley and added it to the pan, correct for salt and immediately put in oven at medium heat for 5 minutes and then a couple of minutes with the grill. And now. Nothing could be simpler! Rico, cheap and quick and also a true seasonal dish.
Also in the freezer I have eel soup and half animal that I reserve for other activities, such as rice, it appears that it is also very rich.
To give a paste, the peas were not as small as recommended by the sr. Pla in his book, but it is what I found, I tried to select them but if they had not come to nothing and the fish they had never tested seemed very rich, if you have many thorns, but worth trying this dish.
LRK.

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SOPEM EN BLOC

As usual at me, I'm late. But hey. Anyway, before relocating some of the recetillas perpetrated these days, I could not do without thanking Mar in particular and the other attendees dinner, "dels Blocaires" the opportunity to have met and the opportunity to exchange knowledge and experiences of this small world we have created each of us. From here, a salute to all those who knew him better, who already knew and came to see and that due to logistics not only I could exchange the handshake. All enchanted of having met you, and if there is a next time, probably server host will be there again to chat some more with all ...

SOPEM I put the link on blogs, because there are bound all the blogs of the attendees, and I can go visit them without having to make an endless list of my usual blogs.

The photo card is made for each one of us, Mostly Martha and in my opinion was a success.

LRK.

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Cremat Rap At All "A Lo Pobre"

This is a classic recipe of traditional Catalan cuisine, I have taken from the book by Manuel Vázquez Montalbán of Mediterranean cuisine, a highly recommended book as a collection of recommended.

As usual I had to do some variant on the usual, first buy and then informed me, also had left the day before, one gets older and genetically not ready to get up early, which I got up late , and I had to make do with what was left in the fish. A tail of monkfish and mussels beautiful looking, cute!. In principle, according to the recipe book will Montalbán with prawns, so I called this variant "to the poor", although it was very rich. So

ingredients used were

• 2 monkfish fillets
• 12 mussels
• 1 bay leaf parsley
• 2 slices of bread (as usual did not have regular bread and I used Bimbo)
• some
• chilli 5 garlic cloves
• 1 / 2 liter approx. fish stock
• Olive
• 3 ripe tomatoes, halved and seeded
• few cherry tomatoes
• salt, freshly ground pepper and flour

The first is to prepare the fish stock, so that while preparing the dish will go by.

I do as follows. In a pan put about a quart of water with a head of hake and monkfish Thorn (This was an unconscious rape me and had no head, if not, I prefer to make the soup with the head of the animal to be cooked ) a couple of carrots, the white of a leek, onion, bay leaf, a clove of garlic, some pepper Granaz Jamaica (very fragrant, I love it), parsley, a drizzle of oil and chamomile. Half an hour more or less it takes to make the broth. If one is sighted and has a broth made for that you save.
While the broth is done, peel and cut into thin slices the garlic and fry in a pan with enough oil. They must be well browned but not burned, if not bitter and destroy the stew. Once I took them out golden brown and put in the bowl of the mixer. In the same oil, fry bread, in this case as mold, cut into squares, along with bay leaf, pepper and little chopped parsley. Once fried, add the mortar with the garlic cloves. In the same oil fry the tomatoes also, as such, halved and seeded. Add to remaining ingredients and chop everything finely. That done, strain the broth and put into a pot along with all the spin that we have prepared, and boil for five to eight minutes. Meanwhile, season the monkfish with salt, pepper and is coated in flour. Fry in a casserole in the remaining oil fry all the ingredients chopped and color when it is added cojido mussels, cherry tomatoes and salsa, and the entire assembly is placed in the oven about 10 minutes.

It was very good, I'm going to say, if I dedicated a post and all, but as we were two and I did for four on a bit, so I added some potatoes and next day had a "rap All Cremat Pauper "(ie with little rape, some mussels, and plenty of potatoes) that I thought my Mini Food of the Gods.

LRK.

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Veal stew with potatoes Galician "To My Ball"

write This post is exclusively for me. So you do not want read do not read. Today (ie Saturday) I made some potatoes stuffed with meat (or meat stew with potatoes) requetebuenas, I've done to my ball, hence the title, and to not forget what put me here, because it is that living on the moon, that if you forget to write it, and I say knowingly. I made a little Cod with a rich sauce, and I agree that was what he got, so before I forget and can not make it so public.

The ingredients are 1 / 2 kg of meat for braising heading to squares 2 large potatoes
items to pinching (Galicia, I discovered recently and will try to dedicate a post one of these days)
6 cloves garlic, chopped parsley


2 carrots 2 onions chopped 1 tomato grated

a bay leaf torn in two
a sprig of chopped sage

a pinch of rosemary pinch of paprika vera "bittersweet"
3 / 4 of a liter of milk thistle about meat, "White Hen" (if that happens, the mine was not)
Salt, pepper and flour to coat meat Olive oil

A little lard

is easy and all you need is a bit of time so that the meat is tender, but I was so rich I do not want me or an ingredient exactly what I put.

First put in the little pot of butter with the oil to heat, while I seasoned the meat and add the flour, like salt, which is not too floury, and pinch of rosemary. Is made in the pan and when it begins to brown it and add the garlic and parsley spins to mix the taste of garlic and parsley with meat. When you start has to be golden and add the grated carrot sage immediately. Round. Cover and reduce heat, and stays there a couple of minutes. You add the tomato. He climbs the fire and is still spinning. Add the chopped onion. It is spinning and when you have a bit of color, low heat again and again to cover the onion is soft. About five minutes or less. Uncover turns up the heat and add the potatoes and peppers are still hanging around to continue mixing the flavors and adds beef broth to cover all ingredients and then close it again. When it starts to boil, reduce heat and leave it at between 20-30 minutes. After that time ... eat!

It was lighter than Beef Stew Montsant Wine I did in his day. And like everything else, I guess if one puts himself as beef broth is better. I had done and I preferred the easy to buy the White Hen, which fulfills its mission with honor, than to water. If you put a fresh peas, where season in early spring, I think, ta lso win the plate. But this as is, I went round. My Maxi evening still remembered.

accompany the dish with a great wine of the Douro, of course, selected by my Maxi.

The wine in question was the Maritávora 2004, purchased in Coalla Gourmet, to a great relationship money . Bright red and alive and fresh and fruity nose, with notes of fresh red fruits and a touch of well integrated toast. In the mouth is as fresh as expected, with hints of red fruits and roasted again, and memories of nuts all very well integrated and round. With a final long frank and I also believe that gave light to the stew. Very good.

In short, a perfect meal.

Oh, how hard is life! LRK

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few months ago my sister, my mom and I left in place the family on Saturday. We meet all three at lunch to see us and discuss how it has gone a week. Before that we could spend months without seeing each other so it seemed like a good way to keep contact and take a walk and my mother (and this is ugly but it only left home to go to the doctor.) So we spent the morning together, usually after lunch we tour the market, or we will see shops, the charm ... Anyway, girl stuff. Normally I try to control the time but often give us so many and I have to run to collect purchase that I have ordered and anything else that is always to buy, which I get home between the two, two and something, and keep under the purchase and are now, hopefully all three. At these times and I have no time or inclination to get to cook great dishes, but as we try to do things like to eat tasty and above all fast.

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feet (or hands) of pork with mushrooms

What things are. When I was young and unaware I did not like anything at all pig's feet, and why my mother was out of fear. If there was nothing I ate, of course, but the skin or crazy, and certainly, if I could choose, would prefer otherwise, I'll tell you ... a chicken with potatoes, for example.
Until you get that age, in which one day come to dinner, and dinner is ready and no one comma, one of the same, and another, until finally tired of your mother prepare dinner and begins to pass you "like" that you pass it, and make dinner thinking they like them and not you, and somehow I get the girl, late and hungry and there is only trotters.

- "O dinners that or you do what you want but it's there!"

Well, I were divine, fantastic, delicious .... I ate the skin, bones sucked, I dipped bread into the tomato and I think until I ate a banana for Rounding out the dinner. Since then I like, much as my Maxi you like best, which do not know why he had not done before.
I like, because I wanted to be different, but not the typical single tomato. O boned and stuffed with whatever, that give more task, apart, Escura bones is what I like and in restaurants, if you put the foot bones, which is not as usual, you can not make sucking and re-than-you-suck as you can in the privacy of your home. On the other hand we must also take into account the head servant, icing the foot and then see recipes for ideas ...

So as I said, I searched for all books and magazines from home and finally the only one that seemed appealing was a recipe I found the restaurant The Pep Passadís , a classic among classics, and although no had all the ingredients you put at the bottom of the letter, I could make do with what I had.

ingredients I used were:

• 5
trotters
• Assorted dried mushrooms (camagrocs (Cantharellus lutescens), porcini (Boletus edulis ), trumpet de la mort ( Craterellus cornucopioides)) A eye.
• 5 shitakes
• dry 1 / 2 Viada cut bacon or what is, bacon
• 3 duck gizzard confit
  cut up into pieces 2 onions
• 4 tomatoes 3 cloves
• 1 bay leaf 1 sprig
• dried rosemary Salt
• olive oil
• a carrot
• a celery
• a piece of leek, the green almonds
• 10
• Pine. A
eye
• 10
• hazelnuts 1 garlic clove

first thing is to boil the feet, attached to not deform, with the onion with three cloves stuck in it, laurel, rosemary, half head of garlic with skin, leek, carrot, celery and enough salt. From what I read, should be boiling an hour and a half to two hours (in some places put a half hours and put in other two) I made in the pressure cooker and freely weighed with 45 "would be perfect. The I did the day before for not having to rush later.
In the morning I started with the sauce. In a pan put oil, duck gizzard, and bacon cut very small with a little salt, a little, that the bacon is already salty, until it was golden, then added the other onion finely chopped, leaving also brown. Once golden brown joined tomatoes peeled and cut into pieces and the rest of the garlic bulb with your skin. Over medium heat for about 15 "more or less. Meanwhile, the bite did grinding nuts and garlic with a little water to hydrate the mushrooms. When the sauce was more or less been added the bite and a little boiling water and let little hands a little lower. After a few minutes I added the pork feet and I put a little more broth simmering leaving for 20 minutes, uncovered. Constructive self-criticism

.-> I have to improve the cooking time because I dumped a little. Tiernísimos that if. When I took the photo thought I did not do justice to how good they were and not publish it, but how about a bit I took my mother and ate when I called to tell him they were real good, they were better that those who did it, and that (As advertised in the detergent) had told anyone who would listen.

I liked it so much I thought as if it deserved a post.

LRK.

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Like Me Dinner! (Sopem In Blog)

Well, the issue is this.

Mar Calpena , we proposed to the bloggers Catalan an encounter of the kind that do bloggers and famous Galician Xantanzas .

Anyway, I find great this to know each other, and I pointed. And it's very easy . You go to the Bloc de la Mar, follow the instructions indicated, any question is asked, and you join saying (or typing ) in the same post. In any case, I advance seems to be that the date has been set for March 7 and will be a dinner.

Some who have signed already know them, but the rest is a mystery and cool!

Mar, t'he caught borrowed your image to put it as logo dinner in link I left fixed the "event "

Lrk .

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Briámi

Briámi is a cazuela gratinadas of vegetables, thought it something to ratatouille ratatouille with potatoes or French, and emphasizes the Because I believe that something thought it English cuisine, Italian, Greek ... and why not? French have much in common. To begin the taste for fresh produce in general and for vegetables in particular, although each has its many intrinsic characteristics that differentiate them.

Briámi Well said that is a pot of vegetable gratin, I guess you eat in Greece, but is particularly characteristic of the northern islands of the Aegean (read Lemmens, Lesbos, Chios, Icaria, Psara, Samos Innusses and "leave me any?) where the cuisine is very varied and have developed incredible mix from Greek elements, Venetians and Turks that when combined with ingredients make the difference from each other from the culinary point of view. In addition to the added value that Samos is one of the most famous wineries of Greece where they make the best wines of Muscat, sold worldwide.

Ultimately, Briámi consists of:

• 500 gr sliced \u200b\u200bzucchini
• 500 gr potatoes, peeled and thinly sliced \u200b\u200b
• 500 grams of eggplant slices also
• 500 gr. tomatoes cut into cubes
• 2 onions, sliced \u200b\u200binto rings
• see 1 pepper, cut into strips
• Parsley priate
• 1 / 2 teaspoon dried thyme
• 1 / 2 teaspoon oregano
• AOVE a glass of
• a glass of water (I guess if mineral better, I added tap)
• 200 gr. Goat cheese crumbled
• salt and freshly ground black pepper

Put oven to 180 degrees and as it heats are placed vegetables in an ovenproof dish seasoned with oregano, thyme, salt and pepper. Mix well and pour over the oil and water. We put the tray in the oven and leave it more or less about an hour and a half, if need be added a little more water. A little before removing from oven Briámi spread goat cheese on top and is broil. Serve it hot, but I kinder felt a cold and rested overnight.
The cheese I used was a handle bars, soft, soft cheese from sheep that is done in different regions and say I think, because I bought my poultrymeat deli long-Carmen I did not know much more than specified the fact that he was Greek and it was Feta. For its characteristics it was deduced that comment.

And no, I have not been in Greece recently. In fact I've never been to Greece, all these I have taken and put into practice thanks to the book "Culinary Greece. The Greek cuisine" of the editorial Könemann a great book which I have already several in my collection, completito where they are. You will introduce in the country through its regions, explaining in detail the s features gastronomic every one of them.

LRK

PD. No. This book brought me no kings. And no. I have not come to talking about my book.

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My torch

As a child I was very, very good and I've been good with my Kings (lease, Maxi and Mini), the Kings have been very good to me and have given me a kitchen torch.

VOILÀ (see that nice)

The fact is that I wanted for a long time, but well, well, I had not stopped to think for I needed it, I think I got the monkey when I read this recipe of Thumb @ , then I saw the program Combinat Plat a recipe precisely Jordi Herrera, a gutters filled with vegetables, noodles and sauce escalivada ... Or something. In short, a very original thing you did with the torch, and of course, ass ass I wish, "melopidí." I did not think I would listen, and I forgot.
Now I have a torch and even after the initial enthusiasm and try to grill him gutters (that's no good), I was a little stop to do anything other than burn sugar crème brûlée or caramelized foie could use it.
Today I've been walking around the net and it turns out you can do a lot of things with it. Since using it to clean meat pen or hair, which I find fantastic, until a bunch of recipes to which they want to give a smoky, or like I said before, caramel desserts or savory dishes that we want to compare ...

I'm fascinated!

This weekend I put to the test and I will share the results here. Suggestions welcome ... you want to rock the torch and any contribution is welcome.

I said I'm fascinated?? LRK

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Pumpkin pastries and cakes Fine (or something)

Every Christmas my mother made some cakes, I guess that should do well in many regions but for me are typical of my mother. A friend of yours sends you by November, a couple of pumpkins for cooking and confit .
Well, the confit the guard, until they get the Christmas holidays, which allegedly has already purchased the exact point of maturity to his role and then prepares a Candied Pumpkin pastries and a Fine Cakes are our delight and we pushes back in time.
My mother gets older and increasingly it is harder to do things, (well, rather than put them, then once set no stopping her) so this year as they were dragged its feet, I volunteered to pinch him, and once more in plan witty reporter, taking notes and photos of each and every one of the steps you take to make these delicacies with which year after year we have been entertaining.
When I arrived, she already had candied pumpkin, but I explained in detail that the day before, has put it on your skin boil in plenty of water and a lemon cut into quarters. (I had to do because it has twice as big as pots for cooking calabazón like all in one) Once boiled, with a spoon was taking entire pulp pumpkin and separating the seeds in a colander and let it drain overnight.
The next morning, and drained, the confit in a pan with about slightly more than 1 / 2 kg of sugar, lemon juice and a little water they had been boiled the day before. And between hour, hour and a half, already had candied . As I said, it's just turning to go to get rid the sugar and mix well. A gigs go, and that he did not want to get!

So as hard work was done, we immediately got to work side by side. Now we needed for the dough:
(Measurements, as a good mother over 70 years are always approximate, as I say but rather to put eye)

• 1 kg flour ½


• 2 tablespoons (but not soup, if not spoon) sugar


• 2 glasses of water, but anise (guess which )


• 3 cups of oil (My mother spends a fairly strong flavor oil and you put 1 and 2 olive, sunflower, yet they felt the oil flavor)

Then, in a deep dish, in this case, relatively deep, put flour, sugar and anise, and heat a little oil in a pan, not much, only cogiese temperature for heat rid sugar. As she added the oil carefully I was stirring, until they have thrown all the oil, then, as with the wooden spoon was a little difficult to mix, we gave him first with hands in the bowl and then kneading on the table. There my mother gave me a masterclass in mixing I believe that I can never overcome. Is it about not having Princess or Thermomix or anything like that.
(It seemed so cool at the end of post and if you are not very well the link I have posted the video that I recorded on the plan crappy photo camera.)
In short, what we were going, once it was well mixed question of going round the cutting pasta and filling of candied pumpkin, is closed, sealed with a fork and place it neatly and without touching the baking sheet. The oven of my mother (that is particular, if) is a gas, is an old kitchen, which further intrigue to the matter, because first you have to put the fire below, once they are made, the fire is lit from above. It has no timer, so that, all I can do is go looking at it, and careful, will not be extinguished in a blink of door. If I remember correctly, were between 10 and 15 minutes on each side. I say, controlled. The fact is they have to be more or less and . Then he dipped in sugar and are ready to let it cool, fair, and sink his teeth. So on until finished, or pasta or stuffing. In this case as there was very little filler and plenty of pasta decided to make a cake tray Fine, (the so called because they are similar to the cream, the difference is made with oil, not butter, hence the name) and add a Royal little yeast, a pinch single. The short-cut pasta with a is older than me, heart-shaped, and as before, oven, do not burn control, door open, door closed and if I remember correctly they were ready to just under 10 minutes per side.

left us in total about 40 pasta pumpkin cake and 20 fine.

And the toasted seeds with salt and ate them in the afternoon in one sitting.

LIVE MACROBIOTIC PIPES!

LRK

As I am not impartial, because of course my mother, but I think it's worth wasting a minute to see it.