22 Monday Oct 2012
Posted in Meat and Poultry, Pasta and Rice
Yesterday I got from a work colleague, who grows vegetables in Dublin, a beautiful cabbage. And why not trying something different? I don’t really know where this mess of recipe is coming from but it was very, very nice. And the different flavours combined well.
Be generous (if you like it) with the chilli…I ended up adding some Habanero sauce to my rolls…and get a cold beer.
Music for a Monday. Ziggy Stardust by David Bowie.
17 Monday Sep 2012
Posted in Pasta and Rice
A different use for rice. I used the ingredients I had handy at home but you can play around: asparagus, artichokes, mushrooms, prawns, roasted peppers…
It goes very well as a side for meats…Pork Skewers maybe?
An Irish band for today. S.E.C.R.E.T. by Delorentos.
31 Tuesday Jul 2012
Posted in Pasta and Rice, Salads
With this weather I feel more into stews than salads. But following the body biological calendar I have to go for a salad. And it is a very, very easy one. And healthy too.
You can use any pasta but Orzo has something special.
I used the ingredients I had handy at home. You can play around with you favourite ones. Anchovies, prawns, mangoes…
And the music. And “old” song from my teenage years. Mmm Mmm Mmm Mmm by Crash Test Dummies.
20 Friday Jul 2012
Posted in Pasta and Rice
My addiction to Porcini (Boletus Edulis) is more than obvious. I can’t get tired of its peculiar flavour.
A quick recipe, no more than 30 minutes, with a excellent result. Enjoy it!
Music for a Friday. My Baby Just Cares for Me by Nina Simone.
19 Thursday Jul 2012
Posted in Fish and Seafood, Pasta and Rice
It seems that I completely abandoned my blog. But it has been in my mind every day. The last few weeks had been very busy between painting in the house and family and friends visits. I was cooking, but mainly dishes already in the blog or basic salads to feed big numbers…
Visitors will be around for a good while and the second round of painting is due to start next week. I won’t be very regular posting in the next few weeks but I will try to be better.
Today, a different Paella. Simple but full of flavour. I don’t like to add too many ingredients, quality Vs. quantity. And the Fregola, what a discovery! It retains better the flavours than the rice and has a lovely texture. If you try it you will repeat.
And the music, Common People by Pulp. I was lucky to see them last year and they are brilliant in concert.
21 Saturday Apr 2012
Posted in Pasta and Rice
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This is a lovely recipe from the Middle East. First recorded in 1226, you’ll be having a piece of history for dinner.
Back home I used to have lentils once a week but the Spanish way, with meats (Chorizo, ribs, pig ear…). This version is much lighter and with exotic flavours.
Healthy, suitable for vegetarians and full of flavours.
03 Tuesday Apr 2012
Posted in Fish and Seafood, Pasta and Rice
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Arroz Negro is a very popular dish from Valencia and Cataluña, these guys are mad with their rice recipes. It combines very well with the garlicky Alioli.
If I have to choose I prefer the Arroz Negro to a Paella. However, I love the Paella made in an open fire with Rabbit and Butter Beans.
The ink gives a different seafood flavour and texture to the rice. And colour, it is more elegant than other rice dishes.
As a tip, go for the rice at the bottom of the pan. The crispy one stick to the pan.
28 Wednesday Mar 2012
Posted in Fish and Seafood, Pasta and Rice
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This is a classic at home. I usually make more Pesto than the pasta requires and keep it in jar in the fridge. You can add it to any pasta or sandwich and have a lunch ready in minutes.
21 Wednesday Mar 2012
Posted in Fish and Seafood, Pasta and Rice
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Last night, after the run, I stopped at the Organic local shop, Eco Logic, and I got red peppers. Real red peppers! With them, and some seafood I made this pasta. Easy and with a very Mediterranean taste.
The photo is not great, sorry, but it was getting cold!
12 Monday Mar 2012
Posted in Meat and Poultry, Pasta and Rice
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The last trip to Spain we bought some Botifarras in a superb butchers in Puigcerdà, Xarcuteria Meya. I have never tried them in a Risotto but the result, combined with Boletus, is more than satisfying .
If you can’t find Botifarra you can replace it with any white sausage. Some German and Polish are excellent.
Acorn in the Kitchen 