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Halloween, All Saints’ Day and other festivities have passed that announce that November has returned. In this autumn month we bring you, as always, a weekly menu according to these dates: soups, creams, gratins and desserts with citrus fruits, which are the things the body asks for at this time of the year. There is no shortage of sweet potatoes, walnuts, mushrooms, cauliflowers or oranges in this new edition of the section that always goes with the season.
Monday, November 6
FIRST: WARM SWEET POTATO, GORGONZOLA AND WALNUT SALAD
The dates of Chestnut Day, Magosto, All Saints and Halloween are moving away, but the sweet potato plans to stay as long as the cold lasts. Here we eat it in the form of a salad.
SECOND: VILEROY CHICKEN BREASTS
Enough of the old sweets. Today it’s time to open the trunk of memories to dust off a salty and outdated recipe that also deserves our respect and tribute. Long live breading!
DESSERT: GLUTEN-FREE MISO AND BLACK SESAME COOKIES
Some very simple cookies for those who enjoy sweet things with a salty touch, which can also be eaten by celiacs and gluten intolerant people.
Tuesday, November 7
FIRST: ENDIVES GRATINATED WITH HAM AND BÉCHAMEL
This typical dish of Belgian gastronomy takes endives to their maximum splendor. If you don’t usually cook or eat this vegetable, this recipe is perfect to start.
SECOND: PASTA WITH PORTOBELLO MUSHROOM SAUCE
A frying pan, some mushrooms, a stroke of a blender and little else is what you will need to make this recipe. As a gift, a trick to get a creamy sauce that is well integrated with the pasta.
DESSERT: SEASONAL FRUIT: KIWI
Kiwi is in season and is one of the fruits with the highest concentration of vitamin C. Ideal for coping with the cold.
Wednesday, November 8
FIRST: CAPTERMEL AND POTATO SOUP WITH CHOPPED HAZELNUTS
A simple and comforting soup with mushrooms and potatoes that you can adapt to the contents of your refrigerator: snapping the tuber is the only trick to make the broth strong and tasty.
SECOND: VEGETABLES IN COCOTTE WITH ALMONDS, PARSLEY AND LEMON
We copy Jamie Oliver’s technique to cook a whole cauliflower, massage it with a dressing of herbs and spices and accompany it with leek and parsnip. And then we eat it all, of course.
DESSERT: BLANCMANGE
A sweet of medieval origin that really hit the mark centuries ago and wants to succeed again, showing that the years do not pass by it and it remains as fresh as a young girl.
Thursday, November 9
FIRST: ARANCINI (RICE CROQUETTES)
The Sicilian recipe to use leftover rice can be sublime, if it remains juicy and the filling is well balanced.
SECOND: BRAZIL WITH CRISPY LEMON CRUST
Any fresh, quality, portioned fish will work perfectly with this simple, tasty, aromatic preparation that is prepared in no time at all.
DESSERT: SEASONAL FRUIT: PERMISSION
In addition to the soft one – the usual one – we also find saroni and persimon, with a texture more similar to that of an apple.
Friday, November 10
FIRST: GREEN CAULIFLOWER AND YOGURT CREAM WITH CARAMELIZED HAZELNUTS
As a first course it can be eaten as is, but you can give it a little more substance and turn it into a light dinner if it is accompanied with a toast – or two – of rye bread au gratin with your favorite cheese.
SECOND: BEANS WITH CLAMS FROM GIPSY CHEF
There are two schools for cooking beans with clams: the green one and the red one. Pablo Albuerne fuses the two and gives a ‘gypsy’ citrus touch to this classic of Asturian cuisine.
DESSERT: DAIRY-FREE ORANGE FLAN
Let’s take advantage of the final stretch of the tasty oranges to make a different flan, with almond milk and orange blossom water. The cubed orange flan, the orange giving everything or the holistic naranjil flan.
Saturday November 11
MAIN DISH: SWEET POTATO ‘TACOS’ WITH BEANS AND AVOCADO
We stuff some roasted sweet potatoes with cooked pinto beans, pico de gallo, avocado and the meat of the sweet potato itself, with a final touch of yogurt sauce that adds creaminess and flavor to the whole.
DESSERT: SEASONAL FRUIT: MANDARIN
Ok: the smell of tangerines is not easy to remove from your fingers, but it is a lesser evil compared to their juiciness.
Sunday, November 12
APPETIZER: CLASSIC CHEESE SUFFLE
Cheese soufflé is one of the classic preparations that earns the most respect due to its reputation for being difficult, but with these wise instructions you will see that it is not that bad either.
MAIN DISH: PASTA GRATIN WITH BROCCOLI AND PINE NUTS
Crispy on the outside, creamy on the inside and with enough broccoli to count as a vegetable dish and its detractors have no complaints. If you’re looking for a good reason to turn on the oven, here it is.
The weekend drink
APPLE RED
Based on the series Habia una vezis one of the proposals of the book Outstanding cocktailsby Mariló García.
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