La Comida (Lunch)
Las Verduras (Vegetables)
Chón is making the sauce (salsa) for the meatballs (albóndigas). The salsa had onions (cebollas), green bell peppers (pimentón verde), garlic (ajo), bay leaf (hoja de laurel), paprika (pimentón), and lots of olive oil (aceite de oliva) of course!
The garlic (ajo) was fried and then cooked with the cabbage and some paprika. We had this as our first course and it was delicious! I was quite hungry since we were eating at 3, and decided to have seconds, since dinners contain few, if any vegetables.
Albóndigas con salsa y una ensalada de tomates y pepino
The meatballs and sauce were very flavorful. The meatballs had a little oregano (orégano) in them. The tomato and cucumber salad was very refreshing and I liked Chón´s addition of cumin (comino). We had watermelon (sandía) as our last course.
La Cena (Dinner)
Merluza Frita
The hake (merluza), a cod-like white fish, was dipped in a mixture of flour (harina) and egg (huevo) and then fried, producing something tender and flavorful. There was also ham and chorizo. I tried a small piece of chorizo and was surprised to find it tasted just like salami. We had yogurt and peaches (melocotón) after.
How did Chón cook the cabbage? Ever since I read "Cooked" I've been trying to eat more cabbage. -AM
ReplyDeleteShe simmered the cabbage in water for an hour,drained it, then added fried garlic and paprika. It tasted really good. Unfortunately, cruciferous veggies lose a lot of nutrients with extended cooking times. From what I´ve observed, most Spanish cooks either serve veggies raw or very-cooked. Chón was surprised at how bright the asparagus looked on a cooking show, and I said it was because the chef cooked it quickly. She seemed suprised by this concept of quick-cooking.
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