In keeping with the ongoing food topic, epicurious.com has published how to "eat your way around the world." Click on the country after opening the link and find a meal you like. It makes me hungry reading all this stuff about food-for example- the Cocido Madrileño recipe below (thank you Madrileña Laura!)
To make a good Cocido you need chickpeas, potatoes, carrots, onion, chicken, morcillo (I think in English it is called knuckle of veal) morcilla (black pudding) chorizo and a piece of bone ham. You need to leave the cheakpeas to soak the night before in water with salt. In a pressure cooker you put at the bottom the chicken, morcillo and the piece of bone ham, and on top the chickpeas after rinsing them with water, and add water to cover everything. You close the pressure cooker and put on the stove at the maximum intensity until the valve begins to spin. Then you reduce stove intensity and cook over a low heat for half hour or 40 minutes (in traditional pressure cookers, more modern models can be quicker see directions). After that you open the pressure cooker and add the carrots, onion and potatoes, and more water if it is necessary to cover the ingredients, and cook everything during 10 minutes more or less, counting them after the valve has begun to spin. You also have to reduce the stove intensity. Finally, I add the chorizo and black pudding and leave them to cook in a very low flame until they are soft with the pressure cooker open (without the lid). At the end of the cooking the chickpeas must be soft, but not mushy. Finally, I prepare the Cocido soup with the stock obtained after cooking all the ingredients. You put that stock in a saucepan and when it comes to the boil you add fideos (vermicelli) and cook them on a low heat for 10 minutes or until you see they are soft. We eat the soup as first course, and all the rest is served as second course without stock.
If all this seems to difficult, hop a plane to Madrid and try the following recommended restaurants for Cocido Madrileño:
Morcilla is actually blood sausage or black pudding as they say in the UK. http://spanishfood.about.com/od/sausages/a/morcillaintro.htm
ResponderBorrarAdonde podremos comprar morcillas en Doylestown o sus alrededores? -"Mi reino por una morcilla o una butifarra"
ResponderBorrarGonzalo-Tal vez pueda comprar morcillas en Illg's
BorrarBuena pregunta.. ni idea!! Si encuentras un sitio, por favor dimelo!
ResponderBorrarAmanda
ResponderBorrarParece que estamos mas cerca de adquirir esas butifarras tan mentadas. Por lo menos La I-Tienda ofrece envios de productos fabricados en USA. Imaginamos que las recetas sean originales y no nos den gato por liebre...!
Ayer martes hemos degustado en el BBLunch un postre llamado Manjar del Cielo, semejante al conocido en Espana bajo el nombre de Tocinillo del Cielo. La gran diferencia es la cantidad de huevos utilizados para su confeccion: 24 yemas en Espana y 6 en USA.
ResponderBorrarA pesar de que viví en México, acabo de comer tlacoyos de buen gusto que nunca probé antes en todos los años visitando México. Gracias a Martín, el padre de mi hermanito Mexicano.
ResponderBorrarMuy interesante que hayas comido tlacoyos.....Martin viene de Hidalgo?. Nunca los he probado pero imagino me gustarian debido a la salsa verde que los cubren. Sinceramente, me gusta mas el aguacate que los frijoles negros, ya que estos ultimos no se dan bien conmigo. Wonder why! Por eso es que te aconsejaba este martes pasado que probaras las arepas de Venezuela, y las pupusas de El Salvador, semejantes a los tlacoyos. Buena suerte con la venganza de Moctezuma...!!!
ResponderBorrarMartin viene de Puebla, una ciudad(estado) que me gusta mucho visitar. ¡Moctezuma no apareció!
BorrarASADO DE TIRA
ResponderBorrarParece que el origen del asado de tira (que en nada se parece a los huaraches), fue el hecho que los ingleses, duenos de los frigorificos en el Rio de la Plata, se llevaban la carne sin huesos hacia Europa, mientras dejaban los cortes con costillas tanto en Uruguay como en Baires. De alli que se haya hecho popular una comida baratisima .......que ahora se ha convertido en carisima...! As time goes bye...!
Carmine's NYC Gnocchi with Bolognese Sauce
ResponderBorrar------------------------------------------
· 2 oz blended oil + 1 oz sliced garlic + 2 oz Spanish onions finely chopped
· 1.5 oz carrots peeled finely chopped + 1 oz celery stalks cleaned finely chopped
· 1/4 tsp salt & pepper mix + 1 tsp chopped fresh rosemary
· 2 tsp chopped fresh oregano + 2 tsp chopped fresh basil
· 2 tsp chopped fresh parsley + 1 small bay leaf + 8 oz ground beef
· 2 oz loose sweet Italian sausage + 2.5 oz red wine + 3 oz veal stock or beef stock if you can't find
· 6 oz of a can whole peeled tomatoes, 2 oz of the juice + 1 lb fresh gnocchi p asta
Procedure:
Heat oil in 8” in sauté pan on high heat
Add garlic & brown
Add onions, carrots, celery, half of the salt & pepper mix & brown
Add oregano, rosemary, basil, parsley, bay leaves, & stir well
Add beef & sausage evenly browned & break up larger pieces
Add wine & reduce for 5 minutes
Add veal / beef stock & cook for 5 minutes
Add tomatoes slightly breaking tomatoes
Add the remaining salt & pepper
Reduce heat to medium
Simmer for 1 hour stirring periodically
Place gnocchi in half gallon sauce pot of boiling salted water, stir often.
Strain when tender.
Buena suerte con los gnocchi en salsa bolognesa. Cuidado con el colesterol del chorizo italiano.
(Gentileza de Carmine's)