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He left feverish, so short, and ushers in March, the month of… those things that happen in March. Well, it does have something special: new seasonal foods are coming in, like the first asparagus and peas of the year, for example. With them and with many other fruits and vegetables at their optimum date for consumption, we have prepared a new installment of our weekly menu, as tasty and balanced as ever.
Monday February 27
FIRST: ARTICHOKE AND SPINACH SOUP
The artichokes are in full season and fresh they are delicious, but if in the end you are going to grind them to prepare a cream there is a trick to save time: buy them frozen.
SECOND: STEWED TURKEY MEATBALLS
The cook Amor González shares a family recipe where the turkey meat is enriched with cold cuts and frolics in a sauce with potatoes, peas and minced almonds and garlic.
DESSERT: SNACK MILK
The traditional –and somewhat forgotten– milk shake should triumph for its flavor of rice pudding and its frozen foam texture.
Tuesday February 28
FIRST: BORSCH (BEETROOT CREAM)
This simple and comforting soup was Yuri Gagarin’s food in space and started the “Battleship Potemkin” riot. You are lucky to be able to prepare it in your kitchen without further complication.
SECOND: PASTA WITH SARDINES AND ASPARAGUS RAGÚ
The ‘pasta con le sarde’ was the humblest and most popular in Sicily. Our version differs from the original because it is enriched with green asparagus and a tomato and carrot sauce.
DESSERT: SEASONAL FRUIT: MANDARIN
Ok: the smell of tangerines is not easy to wash off your fingers, but it is a lesser evil compared to its juiciness.
Wednesday March 1
FIRST: Puff pastry bags with chard and blue cheese
Not having time to cook does not mean throwing out convenience foods daily: there are complex recipes that can be adapted. As an example, these filled puff pastry bags, in which we skip the step of making the dough.
SECOND: CAULIFLOWER ‘WINGS’
Yes, we know that cauliflowers do not have wings, but we refer to this recipe that way because we are going to give it the same treatment as chicken ones. And the best: the marinade admits a thousand equally delicious variants.
DESSERT: PORTUGUESE PASTELS DE NATA
These puff pastry and cream tarts, whose secret formula is known only to the owners of the Lisbon pastry shop of the same name, are a real delight and have become a tourist attraction thanks to the international fame of the product.
Thursday 2 March
FIRST: ROQUEFORT GUACAMOLE
It is not a conventional guacamole, but it is a delicious appetizer in which the intensity of the cheese is added to the creaminess of the avocado.
SECOND: BAKED WHITING WITH GARLIC AND LEMON
A very simple dish of baked fish, where the blue whiting can be replaced by mackerel, brotola, boga or others, but the fresh lemon, oil, garlic and parsley dressing is non-negotiable.
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.
Friday March 3
FIRST: THAI SEAFOOD COCKLES
Except for the red chili (replaceable with chilli) for this recipe, it is not necessary to go crazy looking for rarities.
SECOND: LENTILS WITH SPINACH
Nothing modern or exotic: this is a traditional lentil stew. In this version, the chorizo and blood sausage are replaced by spinach.
DESSERT: CHEESE SOUP WITH ORANGE AND HAZELNUTS
The freshness of the citrus and the saltiness of the goat cheese round off a dessert that seems very fine, but is made with the cap.
Saturday March 4
MAIN DISH: PERUVIAN ROASTED CHICKEN
A recipe to obtain all the flavor of a Peruvian chicken ‘al carbon’ without having to use this fuel. Home fries and salad are optional, but highly recommended.
DESSERT: SEASONAL FRUIT: ORANGE
We are sorry to tell you that oranges do not cure colds, but they are still very tasty.
Sunday March 5
MAIN DISH: ROASTED CAULIFLOWER WITH CARROT AND ORANGE
For those who find boiled cauliflower tastes like a stink bomb, we highly recommend trying it roasted.
DESSERT: MOIST CHOCOLATE CAKE
A chocolate cake with a powerful, moist and juicy flavour, topped by a chocolate ganache topping, which we can enhance with a little salt so that the contrast helps us appreciate the sweet more.
the drink of the weekend
The marianito is a very popular aperitif in Burgos, the Basque Country and La Rioja, which consists of mixing vermouth with a shot of gin. This is a finolis version, courtesy of the Bilbao Cotton Club bartender Íñigo Parallé.
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