Hi! Here’s the English version of this fabulous recipe, signed by a great Spanish chef, Ferran Adrià.
Butifarra “esparracada” or ragged
For 6 people
- 6 butifarras (Catalan sausages) or any other fresh sausages
- 600 g mushrooms sliced or chopped into quarters
- Minced fresh parsley
- 12 cloves garlic, peeled
- A sprig of fresh rosemary
- A sprig of fresh thyme
- 12 tablespoons of wine (The original recipe uses sour wine (a Catalan wine), but if you can’t find it, use other kind of wine)
- Olive oil
- Salt and black pepper to taste
Remove the skin from the sausages and form small meatballs with the meat (to remove the skin make a cut along the sausage).
Sauté the meatballs in olive oil until golden. Add garlic, rosemary and thyme. Sauté for 5 minutes.
Add the wine and deglaze, scraping the pan to retrieve all the meat juices. Remove from heat and set aside.
In another pan add the mushrooms and a bit of salt. Sauté for a few minutes and then add the sausage (with juices) and cook everything for 15 minutes.
Finally add the chopped parsley, correct the seasoning if needed and serve.
From the book “The Family Meal” by Ferran Adrià
This week I’ve been cooking several recipes that were long overdue. One of these was the lemon lime macarons’ recipe. It is a simple adaptation of the classic macarons but with a touch of summer.
- 200 g icing sugar
- 100 g ground almonds
- 120-125 g egg whites (3 large eggs)
- Pinch of salt
- 40 g caster sugar
- 1 lemon
- Yellow gel color
- ¼ cup (56 g) unsalted butter
- 1-2 cups of icing sugar
- 2-3 teaspoons of cream
- 1 tablespoon lime juice
- 2 teaspoons grated lime peel
- ½ teaspoon vanilla extract
- Pinch of salt
- Green gel color
Wash and dry lemon and grate. Set aside.
Put the icing sugar and almonds in the bowl of a food processor (or blender) and mix until it comes together, about 30 seconds.
Beat the egg whites with a pinch of salt until they begin to rise and then gradually add the caster sugar. The merengue must form stiff peaks.
Add a few drops of yellow food coloring and lemon zest.
Incorporate the mixture of icing sugar and almonds and mix with a rubber or silicone spatula until you have a homogenous batter (use enveloping movements).
Fill a pastry bag and form the shells. Then let stand for 15 minutes to one hour until “dry” (when you touch them they will not stick to your fingers).
Preheat oven to 140 -150 ° C and bake for about 12 minutes. After that time, open the oven and touch the macarons (carefuly) to see if the shells are attached to the collar of the macarons, if not, close and check again every 30 seconds until they are ready.
Let them cool for a few minutes on the tray and then lift them and fill when cold.
Beat butter on medium – high speed for 2 minutes until light and fluffy. Add the icing sugar, half a cup at a time. Add the cream and lime juice.
Then add the grated peel, vanilla and salt, continue beating for 1 to 2 minutes. Add more sugar if it appears too runny or more cream if too dry.
Fill the macarons and enjoy!
While my mom is in town a rarely cook, she takes care of everything. I miss her already…
Last month she made stuffed Peppers, and as a side dish I made a batch of wild rice with caramelized onions and balsamic vinegar.
Mom’s recipe I’ll post soon, but today I’m sharing this simple recipe as an amuse-bouche.
- 500 g of wild rice mix, made up of wild rice, two kinds of brown rice, and red rice.
- Extra virgin olive oil
- 3 white onions cut into julienne
- 500 ml balsamic vinegar.
Put the rice in a large pot, add cold water until it is cover and the water exceed 5 cm. Bring to a boil and cook covered for 15-20 minutes.
Strain and wash with cold water, letting it drain well again.
In a large skillet or a wok, pour a bit of olive oil and when it is hot, add the onion and sauté for a few minutes on high heat until browned. Pour the balsamic vinegar and continue to cook until reduced and the onions are caramelized.
Finally, add the rice, season with salt and stir well.
This rice is delicious hot as a side dish or it can be enjoyed cool as a salad or starter.
Spring made a spectacular entry into Madrid. With a hint of summer, temperatures invited us to wear sandals and sundresses… But this weekend, cold winds and rain sent us back home, saying turn on that oven and bake, bake! ;)
- 500 g ground beef
- ½ cup chopped onion
- 2 cloves garlic, minced
- ¼ cup chopped green bell pepper
- 2 tablespoons chili powder
- 500 g crushed tomatoes
- 3 tablespoons oil
- 1 teaspoon salt
- Pepper to taste
- ½ jalapeno chopped
- ½ cup water
- 500 g elbow macaroni
- 4 cups Béchamel sauce with cheese *
* Béchamel sauce with cheese
- 3 tablespoons butter
- Pinch of nutmeg
- Salt and pepper to taste
- 225 g shredded cheddar cheese
Béchamel: Melt butter, add flour, stirring constantly, incorporate the milk gradually, stirring to avoid lumps. Add cheese and stir until melted. Finally add salt and nutmeg. Set aside.
Chili: Sauté onion, bell pepper, jalapeno and garlic in a pan with olive oil until soft. Remove from the pan and add the meat. Sauté until golden brown. Reincorporate the veggies, add tomatoes and chili powder. Stir well, add water and cook until most of the liquid has evaporated.
Cook the pasta al dente according to package directions.
Mix three-quarters of the béchamel with the pasta and three quarters of the chili. Pour into a baking dish and cover with the rest of the béchamel and the chili; sprinkle with grated cheese and bake at 180 ° C for 20 minutes.