Catalan Cuisine: Europe’s Last Great Culinary Secret

Catalan Cuisine: Europe’s Last Great Culinary Secret

by Colman Andrews

ISBN-10: 1558321543
ISBN-13: 9781558321540
Region: Spain
Publisher: Harvard Common Press
Publication Date: December, 1999
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Recipe Index

Recipe Pagesort icon Rating
Allioli Autèntic. Authentic Allioli 30
0
Allioli amb Ous. Allioli with Eggs 31
0
Allioli Negat. “Drowned” Allioli 32
0
Allioli amb Fruita. Allioli with Fruit 32
0
Mussolina d’All. Garlic Mousseline 33
0
Maionesa. Mayonnaise 34
0
Musclos Gratinats, Estil Antonio Ferrer. Antonio Ferrer’s Gratinéed Mussels 35
0
Sofregit 38
0
Picada. Catalan “Roux” 40
0
Samfaina 42
0
Petits Pastisos de Samfaina amb Anxoves. Samfaina Tartlets with Anchovies 43
0
“Filet” de Vedella amb Crema de Samfaina. Roast Veal Filet with Samfaina Cream 43
0
Albergínies Farcides amb Anxoves. Stuffed Eggplant with Anchovies 48
0
Albergínies d’Anfós. Eggplant “Sandwiches” with Grouper Mousse 50
0
Flam d’Albergínies. Eggplant Flan 51
0
Cassola d’Albergínies. Eggplant “Omelet” with Raisins and Pine Nuts 52
0
Albergínies Dolçes. Fried Eggplant with Sugar or Honey 53
0
Pit d’Indiot amb Salsa d’Ametlles. Turkey Breast with Almond Sauce 56
0
Panellets. Catalan Marzipan Cookies 57
0
Anxoves Fregides. Deep-Fried Anchovies 59
0
Espinas d’Anxoves Fregides. Deep-Fried Anchovy Spines 60
0
Petits Fullats de Cotlliure. Anchovy-Butter Canapés 61
0
Arròs amb Capetes de Torero. Rice with Salt Cod, Chick-Peas, and Sweet Red Peppers 64
0
Arròs amb Crosta. Rice with an Egg Crust 64
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Arròs Negre. Black Rice 65
0
Ànec amb Peres. Duck with Pears 69
0
Oca amb Naps. Goose with Turnips 70
0
Pollastre Rostit amb Samfaina. Roast Chicken with Samfaina 71
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Rostit de Festa Major. Holiday Roast Chicken 72
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“Pius Nonos”. Chicken and Potato Croquettes 72
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Pintada a la Catalana. Guinea Hen in Lemon and Garlic Sauce 74
0
Gall Dindi Farcit Nadelenc. Stuffed Christmas Turkey 75
0
Bacallà a la Llauna. Salt Cod with Garlic and Paprika “On the Tin” 80
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Bacallà amb Samfaina. Salt Cod with Samfaina 81
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Bacallà a la Manresana. Salt Cod Manresa-Style 82
0
Bacallà amb Mel. Salt Cod with Honey 83
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Bacallà amb Roquefort. Salt Cod with Roquefort 84
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Bunyols de Bacallà. Salt Cod Fritters 85
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Brandada de Bacallà. Salt Cod Purée 85
0
Brandada amb Carxofes. Salt Cod with Artichokes 86
0
Sopa de Bolets. Catalan Mushroom Soup 89
0
Sopa de Fredolics. Fredolic Soup 90
0
Bunyols de Ciurenys. Cepe Fritters 90
0
Bolets a la Graella. Grilled Wild Mushrooms 91
0
Patates amb Rabassoles. Potatoes with Morels 92
0
Perdiu a la Col, Estil Josep Pla. Josep Pla’s Partridge-Stuffed Cabbage 94
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Perdiu a la Vinagre. Partridge with Vinegar Sauce 96
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Guatlles amb Salsa de Magrana. Quail in Pomegranate Sauce 97
0
Cargols Estil Porreres. Snails Porreres-Style 100
0
Cargols de la Padrina Mercè. Grandmother Mercedes’s Roasted Snails 103
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Faves a la Catalana. Favas with Blood Sausage and Bacon 105
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Amanida de Faves amb Menta. Fava Salad with Fresh Mint 106
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Crema de Faves. Cream of Fava Soup 107
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Cigrons amb Mussolina d’All. Chick-Peas with Garlic Mousseline 108
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Amanida de Llenties. Lentil Salad 108
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Botifarra amb Mongetes. Pork Sausage with White Beans 110
0
Amanida de Mongets i Bacallà Empordà. Empordà-Style Black-Eyed Peas and Salt Cod Salad 110
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Fetge amb Ceba. Calf’s Liver with Onions 112
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Tripa a la Catalana. Catalan-Style Tripe 112
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Cap i Pota amb Samfaina. Stewed Calf’s Head and Foot with Samfaina 113
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Testicles de Toro amb All i Julivert. Bull Testicles with Garlic and Parsley 114
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Olives i Oli d’Oliva. Olives and Olive Oil 115
0
“Garum”. Anchovy-Olive Pâte 118
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Boles de Picolat. French Catalan Meatballs with Green Olives 119
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Anjoni ama Urivas. Lamb Chops with Olives 119
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Truita de Patata. Potato Omelet 122
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Truita de Samfaina. Samfaina Omelet 123
0
Truita de Pagès. Farmer’s Omelet 123
0
Ous Remenat amb Bolets, Tofones, i Manxego. Scrambled Eggs with Wild Mushrooms, Truffles, and Manchego Cheese 124
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Pastís Calent de Rap amb Mussolina d’All. Warm Monkfish Terrine with Garlic Mousseline 127
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Rap amb All Cremat. Monkfish with Burnt Garlic 128
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Llobarro al Forn. Baked Sea Bass with Potatoes 129
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Orada al Forn a la Pescador. Fisherman-Style Baked Gilthead Sea Bream 130
0
Tall de Tonyina al Pebre. “Pepper Steak” of Tuna 131
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Tonyina Estil Cambrils. Cambrils-Style Tuna 133
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Peix Espasa en Cassola. Swordfish with Raisins and Pine Nuts 133
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Truita de Riu Andorrana. Andorran-Style Trout 135
0
Gambes a la Sal, Estil Denia. Denia-Style Shrimp in Salt Water 135
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Gambes amb All Confit. Shrimp with Baked Garlic 136
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Cotzas a la Marinara. Algherese Mussels, Sailor-Style 137
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Calamars Saltejats amb All i Julivert. Squid Sautéed with Garlic and Parsley 138
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Calamars Farcits amb Salsa de Xocolata. Stuffed Squid with Chocolate Sauce 138
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Croquetes de Llagosta. Spiny Lobster Croquettes 139
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Civet de Llagosta. Spiny Lobster Stew 140
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All-i-Pebre de Llagostins. Prawns with Garlic and Paprika 141
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Pop Estofat amb Patates. Stewed Octopus with Potatoes 142
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“Pâté” del Camp. Country-Style Pâté 148
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“Pâté” Casolana. Home-Style Pâté 149
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Farcellets de Col. Pork and Cabbage Dumplings 151
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Llom de Porc amb Salsa de Magrana. Pork Loin with Pomegranate Sauce 152
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Freginat. White Beans with Fried Pork Liver 152
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Peus de Porc Farcits amb Bolets. Stuffed Pigs’ Feet with Wild Mushrooms 153
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Flam de Peuada. Pigs’ Foot Mousse 155
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Amanida Catalana. Catalan Salad 160
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Amanida Valenciana. Valencian Salad 162
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Trempó. Majorcan Salad 163
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Xató. Salt Cod and Tuna Salad with Romesco Dressing 163
0
La Calçotada 167
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Salsa per Calçots. Calçot Sauce 168
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Calçots Fregits. Deep-Fried Calçots 169
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Escalivada 170
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“Mousse” Freda d’Escalivada. Cold Escalivada Mousse 171
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Pastís Fred d’Escalivada amb Vinagreta d’Anxoves. Cold Escalivada Terrine with Anchovy Vinaigrette 171
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Esqueixada. Shredded Salt Cod Salad 173
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Esqueixada Estil Llorenç Torrado. Llorenç Torrado’s Shredded Salt Cod Salad 173
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Amanida de Bacallà. Salt Cod Salad 174
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Esqueixada de Lluç amb Caviar. Marinated Hake Salad with Caviar 174
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Esqueixada de Pollastre. Shredded Chicken Salad 175
0
Escabetx de Sardines. Pickled Sardines 176
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Escabetx de Gallina, Colomí, o Perdiu. Pickled Chicken, Pigeon, or Partridge 177
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Pesc ama Vi i Salvia. Fish with Wine and Sage 178
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Pebrots de “Piquillo” Farcits amb Brandada de Bacallà. Sweet Red Peppers Stuffed with Salt Cod Purée 179
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Pebrots Farcits amb Porc i Calamars. Sweet Red Peppers Stuffed with Pork and Squid 180
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Pebrots Farcits amb Ànec. Sweet Red Peppers Stuffed with Duck 181
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Rotllos de Brandada de Bacallà. Cabbage Rolls with Salt Cod Purée 183
0
Cebas Farcides. Meat-Stuffed Onions 184
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Patates a la Catalana. Catalan-Style Stuffed Potatoes 185
0
Pomes Farcides. Pork-Stuffed Apples 186
0
Pa amb Tomàquet. Catalan Tomato Bread 189
0
Pamboli amb Tomàtiga. Majorcan Tomato Bread 190
0
Coca de Pinyons. Pine Nut Coca 192
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Coca amb Recapte. Coca “with Everything” 193
0
Coca de Sant Joan. Saint John’s Day Coca 194
0
Coca d’Ànec i Olives. Duck and Olive Coca 194
0
Fideus. Catalan Pasta 196
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Fideus a Banda. Catalan Pasta and Rascasse, in Two Courses 197
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Arròs a Banda. Rice and Rascasse, in Two Courses 199
0
Fideus Vermells amb Cloïsses. Red Catalan Pasta with Clams 200
0
Cassola de Fideus Negres. Catalan Black Pasta 201
0
Fideus a l’Estil de Lleida. Lleida-Style Pasta 202
0
Canalons a la Barcelonesa. Barcelona-Style Canalons 204
0
Canalons d’Ànec. Canalons with Ground Duck 205
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Canalons de Peix al Cabrales. Canalons with Fish Mousse in Blue Cheese Sauce 206
0
Paella Valenciana 210
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Paella Valenciana amb Mariscos. Valencian Paella with Shellfish 213
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Paella Parellada. “Rich Man’s” Paella 213
0
Paella amb Verdures. Paella with Vegetables 216
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Fideuà. Valencian Pasta “Paella” 216
0
Caldereta de Llagosta. Minorcan Spiny Lobster Soup 218
0
Suquet. Catalan Fish and Potato Soup 219
0
Sarsuela. Seafood “Operetta” 221
0
Romesco de Peix. Tarragona Seafood Stew 223
0
Romesco I. Tarragona-Style Romesco Sauce 224
0
Romesco II. Josep Maria Morell’s Romesco Sauce 225
0
Mar i Muntanya I. Chicken and Prawn Ragout 226
0
Mar i Muntanya II. Ragout of Rabbit, Snails, Monkfish, Cuttlefish, and Prawns 227
0
Mar i Muntanya III. Ragout of Rabbit, Pork, Sole, and Mussels 228
0
“Mousse” de Fetge de Pollastre amb Panses i Salsa de Crancs de Riu. Chicken Liver Mousse with Raisins in Crayfish Sauce 230
0
Escudella i Carn d’Olla. Catalan Soup with Boiled Meats and Vegetables, in Two Courses 232
0
Estofat de Bou I. Catalan Beef Stew 234
0
Estofat de Bou II. Catalan Beef Stew with Orange Peel and Black Olives 235
0
Estofat de Quaresma. Catalan Vegetable Stew 236
0
Platillo de Sèpia amb Verdures. Cuttlefish Platillo with Vegetables 238
0
Platillo de Mandonguilles de Lluç. Platillo of Hake Quenelles 240
0
Platillo de Vedella amb Olives. Veal Platillo with Olives 241
0
Platillo de Xai amb Pèsols. Lamb Platillo with Green Peas 242
0
Fricandó. Braised Veal with Wild Mushrooms 243
0
Menjar Blanc. Almond-Milk Pudding 246
0
Menjà-Blanc Frit. Fried Almond-Milk Pudding 247
0
Crema Catalana. Catalan “Burnt Cream” 247
0
Pomes Farcides amb Crema Catalana. Apples Stuffed with Catalan “Burnt Cream” 248
0
Flam de Poma amb Puré de Maduixa. Apple Flan with Strawberry Purée 249
0
Puding de Patata. Sweet Minorcan Potato Cake 250
0
Flaó. Ibizenco Mint and Cream Cheese Tart 251
0
Gató de Formatge. Majorcan-Style Cheesecake 251
0
Pastís de Xocolata amb Banyuls. Chocolate Cake with Banyuls 252
0
Refresc de Menta. Mint Sorbet 255
0
Refresc de Muscat de Rivesaltes amb Figues i Menta. Sorbet of Muscat de Rivesaltes with Figs and Mint 255
0
Gelat de Canyella amb Culis Calent de Maduixes. Cinnamon Ice Cream with Warm Strawberry Coulis 256
0
Gelat de Crema Catalana. Catalan “Burnt Cream” Ice Cream 256
0
“Cassata” de Fruites Seques amb Culis de Kiwi. Frozen Custard with Pine Nuts, Hazelnuts, and Walnuts, with Kiwi Coulis 257
0
Peres amb Vi Negre. Pears Poached in Red Wine 258
0
Figues amb Aniset. Figs with Anisette 259
0
“Mousse” de Figues. Fig Mousse with Walnuts 259
0
Bunyols. Catalan Fried Pastries 260
0
Neules. Catalan Rolled Cookies 260
0
Mel i Mató. Fresh Cheese with Honey 264
0
Pa amb Formatge de Cabrot Torrat. Warm Goat Cheese on Toast 264
0
Camembert Fregit amb Confitura de Tomàquet. Fried Camembert with Tomato Preserves 265
0
Cremat. Costa Brava Rum and Coffee Punch 267
0
El Carajillo. Catalan Spiked Coffee 268
0
La Barreja. Catalonia’s Own Cocktail 268
0
Oliaigua amb Tomàtics. Olive Oil Soup with Tomatoes 271
0
Consomé de Pomes “Golden”. Golden Delicious Apple Consommé 272
0
Tumbet. Majorcan Vegetable Casserole 274
0
Bledes amb Panses i Pinyons. Swiss Chard with Raisins and Pine Nuts 275
0
Patates amb Allioli. Scalloped Potatoes with Allioli 276
0
Conill Farcit amb Allioli de Poma i Mel. Stuffed Rabbit with Apple and Honey Allioli 276
0
Vedella amb Peres. Roast Veal Loin with Pears 277
0
Xai Rostit amb 12 Cabeçes d’All. Roast Lamb with 12 Heads of Garlic 279
0

Publishers Information

About Catalan Cuisine: Europe’s Last Great Culinary Secret

Publisher Web Link: http://www.harvardcommonpress.com/

One of the most important books ever published on European regional cooking is available again. Catalan Cuisine is the definitive guide to the food, wine, and the customs of Catalonia, a province of northeast Spain.

Author Information

About Colman Andrews

Author Web Link: http://amzn.to/dmQMlI

Colman Andrews is the former editor-in-chief of Saveur magazine and an internationally acclaimed food and travel writer.  He is the author of numerous classic and definitive cookbooks and has written extensively for major newspapers and food and travel magazines including Saveur, Food & Wine, Bon Appétit, Metropolitan Home, the Los Angeles Times, and many more.

A leading authority on the food and culture of Spain’s Catalonia region, Andrews has also been a restaurant critic since 1972. Andrews is listed in “Who’s Who of Food and Beverage in America,” and is a member of the James Beard Foundation, a James Beard Foundation Awards Judge, and a recipient of five awards from the foundation, including the M.F.K. Fisher Distinguished Writing Award. He is the recipient of the International Association of Culinary Professionals’ Bert Greene Award for magazine food journalism. He is also a member of Share Our Strength’s Culinary Council, and gave the keynote address at the 2005 Oxford Symposium on Food & Cookery.

Under Andrews’ leadership Saveur magazine was nominated for 16 National Magazine awards and won the honor three times, including the award for General Excellence in 2000. Andrews lives in New York City and Riverside, Connecticut.  (http://www.harvardcommonpress.com/)

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