Chicken with Potatoes and Romesco Sauce
This is paella!
It has been a few weeks since I have posted a Mark Bittman Recipe, but this week I am hosting The Food Matters Project so I have to honor to pick the recipe and post it in it’s entirety. It’s a challenge to choose a recipe when you have 500 to select from, but the choice became clear when narrowed down to Spanish cuisine. Since I’m in Spain now, it just had to be Spanish. My husband is from Spain, and he has a summer program here. I’m the lucky duck who gets to come along with him (apart from the program), to enjoy seeing friends and family. This year, as in other years, I enrolled in great yoga class, enjoyed making rounds to the tapa bars, went to a village celebration hosted by some friends, had a week-end blast in Barcelona, and visited numerous sites in and around the town of León, in the Northwest.
Tapas and Montaditos at Cervercería Catalana
There’s nothing new about oven-roasted chicken, but Romesco sauce may be new to you. The sauce originates in the area of Tarragona, Cataluña, in the northeast of the country. The ingredients are fresh tomato, roasted bell pepper, ground raw or roasted almonds, garlic, and olive oil. It makes a great companion to roast chicken, beef, pork, grilled tofu, fish, or vegetables. The following recipe for roast potatoes with chicken and romesco is courtesy Mark . . . → Read More: Roast Potatoes with Chicken and Romesco
Grilled Potatoes with Apple and Mint
A few months back I wrote about a wedding that I was privileged to attend that took place on a bluff in the National Forrest on the outskirts of the Grand Canyon North Rim. The food that covered in this post was delicious! The wild meats were grilled at the site over homemade steel grills. Carp, Jay, and Bruce cooked, and one particularly tasty side dish they made was grilled potatoes with apple and mint. I came up with cover version of the recipe, adding a bit of thyme to kick up herb flavor. I’m sure you’ll love these potatoes. They make a great side dish for breakfast, lunch, or dinner.
Total Time: 40 minutes
Yield: 4 cups
1/4 cup olive oil
1 ½ pounds russet potatoes, chopped into ½ inch cubes
2 Granny Smith apples, peeled, seeded and chopped into ½ inch slices
2/3 cup chopped onion
1/3 cup chopped mint
½ teaspoon dry thyme, or 2 teaspoons fresh
Salt and pepper to taste
1. Heat 2 -1/2 tablespoons of olive oil on the grill or in a skillet. Cook the potatoes until they are three-quarters done.
2. While the potatoes are cooking, pour 1-1/2 tablespoons of oil into a pan and begin to cook the apples. Add the onion after two minutes. Stir frequently and cook the apple and the onion until they are tender.
3. When the potatoes are three-quarters . . . → Read More: Grilled Potatoes with Apple and Mint
Tortilla de patata
Last week I kicked off a six-week summer in Spain series with gazpacho. Today’s recipe, tortilla de patata, also known as tortilla Española, is another traditional popular food. Spaniards eat it for lunch, dinner, snacks (meriendas), and for tapas. But, if you ask for a Spanish omelet in the United States, chances are you’ll be served an egg omelet filled with tomato sauce, bell peppers and onions.
You might be wondering why I’m sharing this recipe with you, after all, tortilla de patata isn’t exactly what you would think of as health food. It contains eggs and oil. However, one thing I learned here in Spain is that when you have healthy eating habits, you don’t have to think about calories, or how much fat is in the recipe. When you have healthy eating habits you eat a variety of fruits, vegetables, grains, and legumes, while going easy on sugar and fried foods. You eat home cooked meals rather than take-out. And you eat at the same time daily, which helps to regulate your metabolism. If you eat eggs today, tomorrow you’ll eat something else so you don’t repeat what you’ve already consumed. Variety is key.
My mother-in-law, Petra, and my sister-in-law, Gelines, demonstrate in the pictures below how to make the perfect tortilla de patata. Without a doubt, it’s the best I’ve ever tasted!
Yield: 4 to 5 large servings, or 12 tapa servings
Prep time: 25 minutes
Cook time: 20 minutes
. . . → Read More: Recipe: The Perfect Tortilla de Patata