Morcilla is Spanish-style blood sausage. It's meatier than boudin and has a coarser grind. The one we got (at The Spanish Table) was combined with rice, which makes a really nice, substantial stuffing mix. If this kind of thing scares you, you can easily make this recipe with normal bulk sausage.
Monday, November 24, 2008
Saturday, November 22, 2008
Thursday, November 20, 2008
My friend Trang, patiently and generously, taught me to make Banana Blossom Salad and Clay Pot Sea Bass, two of our favorite Vietnamese dishes, a while ago. I decided to try them myself to see if I still remembered the lesson. A few phone calls to Trang and some quick internet searches later, here are the results.
Wednesday, November 19, 2008
This is shockingly easy and cheap-- for some reason (probably because people don't know what to do with it), squid is pretty inexpensive, and most markets sell it pre-cleaned. You can play with the ingredients to create different flavor combinations-- this would be great with olives and red wine, for example.
1 lb squid (calamari)
1c cherry tomatoes (or any other tomato. canned is fine too)
2T olive oil
5 cloves garlic, smashed
1 serrano chili, chopped (or red pepper flakes)
chopped fresh herbs (I used thyme and sage)
1T tomato paste
1-2T paprika (I used sweet; I'll probably try smoked next time, for more oomph)
1 1/2c white wine
Monday, November 17, 2008
Sunday, November 16, 2008
I had some leftover cooked pasta, but not quite enough for a meal, so I sauteed an onion, some chopped garlic, sliced shittake mushrooms and some chopped kale. I added the pasta til it warmed up and topped the whole thing with some good olive oil and freshly grated parmesan
Tuesday, November 11, 2008
All you need to make these delicious "quick pickles" is something to pickle (cucumber works nicely) and some vinegar and spices. I chopped-- and sliced-- some "Mediteranean pickling cucumbers (the small bumpy ones) and stuck them in a jar with a teaspoon of sugar, a 1/2 teaspoon of salt, a chopped serrano chili, and some cilantro; I covered them with rice vinegar, gave the jar a good shake, and stuck it in the fridge for a day or two. The result was perfectly crispy, vinegary, spicy pickles!