august 2023 – andalucia, spain
I just got back from a family trip to Andalucia. I’ll start this with some travel tips. Tip #1 Do not travel to Spain with your 18-month-old thinking it’s a good idea because you do not yet have to pay for the plane ticket. I should have learned this lesson by now but my daughter, who is now 13, was always super well-adjusted and when she was 18 months old was basically reading the shouts & murmurs section of the New Yorker out loud to my wife mid-flight. MY son does not travel as well… The food was great though, mostly. They do not believe in green vegetables. The seafood, namely the dozen types of prawns and clams I’ve never seen before, are incredible. The simple tapas and snacks are very familiar and comforting and boy do they love a potato over there! I brought back some recipes of some of my favorites, while admittedly making a few tweaks here and there. In our tortilla espanola we put in sweet potato greens. It richens and deepens the flavor and gasp… I love green vegetables. So sue me! I am happy to be back and excited to share this menu with you. Hope to see you soon.
We hope you enjoy.
-Fiore
what we have prepared for you for this month:
Ajo bianco and peaches
Ajo bianco is Spain’s classic chilled almond and bread soup, amazing for the hot weather we are all enduring. No heating is required, simply add peaches and pepitas to the soup and a little olive oil if required. Contains stonefruit, allium, and nuts. Best, refrigerated in 3 days.
Patatas Bravas
This dish can be found in some form or another across Spain, it is a personal favorite of ours. The potatoes were boiled in such a way that a crispy skin should form from roasting these spuds in a 400 degree oven for around 10-15 minutes. Serve hot with brava dipping sauce. Contains egg, nightshade, and chile. Best within 3 days, refrigerated.
Chorizo & Shrimp Bolognese with Rigatoni
To start this dish begin by boiling a pot of salted water for the rigatoni. While waiting for the pasta, in a wide pan slowly start to warm the bolognese over low heat. Once the noodles are done, about 4 minutes, add to the bolognese and stir to incorporate, a small tab of butter can be added to make the sauce more creamy and homogeneous. Contains nightshade, allium, shellfish, pork, chicken. Best within 7 days, refrigerated.
Olive Pesto with Rigatoni (vegetarian option)
This pesto feels like one of the most true representations of Spain without actually being a traditional dish of the region. Spain being a country rich with olives of several varieties, made us think about how we celebrate one of our favorite ingredients. To start this dish, bring a pot of salted water to a boil. Add the rigatoni to the boiling water and cook about 4 minutes. In a wide bottomed pan, add a little splash of pasta water to loosen the pesto, add one small tablespoon of butter for a creamier consistency. Finally, stir the pasta into the pesto until evenly coated. Contains stonefruit, allium, gluten. Best if used after 4 days, refrigerated.
Tortilla Espanola
The Spanish tortilla is a fun dish that is meant to be enjoyed at room temperature or slightly warmed. This can be found around cafes in Spain and is loved the world over. Simply place on the counter and allow to come to room temperature, or place in a 200 degree oven for less than 10 minutes. Enjoy with the lemon aioli. Contains nightshades, alliums, eggs and dairy. Best if used within 3 days, refrigerated.
Arroz con Leche
Our arroz con leche departs a bit from the traditional dish, in that we have incorporated Spanish sherry soaked raisins and preserved lemons into the mix. This brings a brighter, unique flavor that still holds true to the origin of the dish. To enjoy, simply dig in. Contains nightsade, dairy, egg. Best in 5 days, refrigerated.
