Envy me!

[Laocoon]

Originally Posted by Mynydd

Never heard of it.

It goes with the bolhabaissa.

You might know the romesco sauce.

I know its name. I couldn't say about its taste.

[Kernunnos]

Originally Posted by Gonzalvus

BY THE HIGH PRIESTESS OF PAELLA (My mother-in-law):

Attachment 11362


BY A PROMISING YOUNG STAR (My girlfriend):

Attachment 11363


Envy me!

nay nay nay my mother, garndmother and mother in law will surpass you ...

[Menydh]

Ok. Maybe what you mean is more like the all i pebre, which is a sauce made with garlic, paprika and sometimes a dry chilli (pebrera), saffron, almonds and flour or toasted bread. I can't find a picture of it because the word "all i pebre" is commonly used to name a dish made with eels and this sauce.

I use similar ingredients (in fact nearly the same) to make a mash that I then mix with the fish broth, to cook the suquet de peix. See in the picture one I cooked in August. The suc (broth) should have come thicker, but I fried the potatoes too much (should be less than golden, almost nothing) and didn't put any wheat flour in the mash. The solution would be to add some corn flour, but still at an early point while cooking. Basically it is the starch that thickens the sauce.

[Laocoon]

Originally Posted by Mynydd

Ok. Maybe what you mean is more like the all i pebre, which is a sauce made with garlic, paprika and sometimes a dry chilli (pebrera), saffron, almonds and flour or toasted bread. I can't find a picture of it because the word "all i pebre" is commonly used to name a dish made with eels and this sauce.

Yes, or maybe safran. "A sort of" red alioli.

la rouille de seiche elaborado con sepia troceada y cocinada en una salsa, que se sirve con ali-oli, y supions, calamares pequeños fritos; también hay otros muchos platos, con calamares rellenos y mejillones; brasucades, parrilladas de pescado y marisco que se hacen en las playas durante el verano. También hay pescado del Mediterráneo asado y numerosos tipos de marisco.

Pèbre d'ail; it is how they call in French an aromatic plant over here, a local name for sarriette (savory?).

[Susi]

Mynydd! You still owe me those recipes and you're not getting out of it!

[Heretik]

Fancy westerners...

Now, THIS:



...is SOMETHING!

[Laocoon]

Meet me at the Eastern BBQ!

[Heretik]

So you would rather eat something you don't know what it contains then a nice piece of lamb? Plus some fresh onions, fresh bread and, of course, some beer or wine...

We're simple people. Women, food and booze and we're happy...

[Laocoon]

Originally Posted by Heretik

So you would rather eat something you don't know what it contains then a nice piece of lamb? Plus some fresh onions, fresh bread and, of course, some beer or wine...

Ah, you never know what's in this white sauce they serve with kepaps...

Your cuisine has a "soul". I would eat a piece of that Easter lamb rather. I don't like much too sophisticated food anyway.

We're simple people. Women, food and booze and we're happy...

That's legendary.

[Savorgnan]

Originally Posted by Susi

I can still cook the best risotto out of ALL of you. :p

Yeah, right. As they call me the "Gran Risottin" (something like "Grand Risotto Master") or "Sua Risottenza", I will be curious to see that, a Canadian risotto, though there are many Friulians in Canada (Toronto). My favourite is the yellow Bell pepper one btw (with a good Friulian Schioppettino or Refosco "black" wine).

[Menydh]

This is an arrós al forn that I cooked over the weekend. I used some of the leftovers of a puchero (meat and vegetables stew) plus the mandatory pieces of pork meat and panceta (sort of like bacon, but thicker and non smoked). I also used the broth of the stew instead of water, which makes it so much tastier.

At the point where I was frying the meat, after pouring the chickpeas and the rice, I poured in the fry-pan about one cup of coffee of brandy (as well as the cinnamon, later). First time I use brandy and it does enhance the taste most positively.

Traditionally, the garlic goes entire (one whole head) without peeling on the center of the rice. But I prefer to use only a few cloves spread in the rice.

The black sausages that you see there are blood and onion sausages. We usually put pieces of meat sausages too.

[Susi]

Originally Posted by Heretik

We're simple people. Women, food and booze and we're happy...

If it wasn't weird, I would totally signature that. :p

Originally Posted by Mynydd

This is an arrós al forn that I cooked over the weekend.

Recipes! NOW!

[Heretik]

Originally Posted by Carnyx

Ah, you never know what's in this white sauce they serve with kepaps...

Your cuisine has a "soul". I would eat a piece of that Easter lamb rather. I don't like much too sophisticated food anyway.

A lovely and soon to be tasty animal.

Originally Posted by Carnyx

That's legendary.

I knew froggies would understand.

[Martín Zalacaín]

Originally Posted by Mynydd

At the point where I was frying the meat, after pouring the chickpeas and the rice, I poured in the fry-pan about one cup of coffee of brandy (as well as the cinnamon, later). First time I use brandy and it does enhance the taste most positively.

¡Apuntado! My mother-in-law will know about that soon.