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We are already in September and the children return to school, the employee to work, the leaves to turn brown, the weekly menu to El Comidista. After the break in August, this section returned two weeks ago as always: full of healthy, tasty recipes made with seasonal products. With the arrival of autumn on the 23rd, we are beginning to see the first pumpkins and mushrooms and the last tomatoes and melons at their optimum consumption date, so what better way to make the most of all this fruit and vegetables to prepare dishes like the ones we are proposing today.
Monday September 19
FIRST: TOMATO, PEACH AND MOZZARELLA SALAD
A traditional caprese salad with the addition of fruit, which not only adds color but also combines exceptionally with mozzarella cheese, tomato and basil.
SECOND: BUTTERFLY CHICKEN
Juicy thigh, dry breast. Juicy breast, raw thigh. If you want to break out of this vicious cycle when grilling chicken at home, try the butterfly cut. You will also save time and have it ready in half an hour.
DESSERT: MACEDONIA OF MELON WITH BLACKBERRIES AND COTTAGE CHEESE
Fresh melon, seasonal blackberries and a dairy touch of fresh cheese, which rise to the stratosphere thanks to a touch of vanilla caramel, mint and lime: the definitive jet dessert is here.
Tuesday, September 20
FIRST: LEEKS WITH TARTAR SAUCE
The only difficulty with this dish is in making the mayonnaise. The rest comes down to cutting off the ends of the leeks and steaming them. Nothing more.
SECOND: FAKE ZUCCHINI PASTA WITH HAZELNUT PESTO
It looks like pasta, it is zucchini: some cold ‘zucchini’ with a light pesto that will reconcile you to the mandolin and will make you discover a new way of eating vegetables.
DESSERT: SEASONAL FRUIT: FIG
Both figs and brevas are well combined: with ham, mozzarella and hazelnuts they are spectacular, and baked, even more so.
Wednesday, September 21
FIRST: COBS WITH AROMATIZED BUTTER
A recipe whose full ingredients are listed in the name is always a safe bet, but this one will make you salivate as soon as you smell the garlic browning in the butter.
SECOND: SAUTEED SPINACH WITH CHICKPEAS AND HARD EGG
An easier and faster version of the Sevillian or Andalusian lentils that works perfectly as a single dish.
DESSERT: PUMPKIN MUFFINS
The muffin is the juicy cousin of the cupcake, thanks to a composition that includes a greater amount of wet ingredients. In this recipe we make them from roasted pumpkin.
Thursday, September 22
FIRST: GALICIAN OCTOPUS WITH POTATOES
Preparing this popular tapa at home is as simple or as difficult as using good raw materials and getting the amount of dressing and cooking point right, so that the octopus is tender but not chewy.
SECOND: BONITO EN ESCABECHE
If you think that cooking today, waiting a few days and eating fresh and delicious for others without making the egg is one of the greatest pleasures of these dates, this marinated tuna is the treat you were waiting for.
DESSERT: SEASONAL FRUIT: PEAR
They are juicy, they are good, they are in season and can be eaten alone or combined. There is no fault.
Friday September 23
FIRST: TOMATO SALAD AND SMOKED SALMON TARTAR
There are still good examples of tomatoes that we can turn into quick, healthy and very tasty salads, like the one we propose here.
SECOND: MUSHROOM STROGONOFF
This stew of Russian origin is originally prepared with beef, but it admits variations. The important thing is cooking in a creamy and smooth sauce based on cream, tomato and almost caramelized onion.
DESSERT: RASPBERRY TARTLETTES
Víctor Gonzalo and Sofía Janer’s mini red fruit tarts adapt to the time you have: you can make them complete or eliminate parts to simplify them. In either case, they are delicious.
Saturday September 24
MAIN DISH: SICILIAN CAPONATA
The ‘caponata di melanzane’ is one of the great classics of southern Italian cuisine. We have tried several recipes, but none as good as this one.
DESSERT: SEASONAL FRUIT: POMEGRANATE
To choose a good specimen, make sure it is heavy -relative to its size- and has a fairly pink or reddish color.
Sunday September 25
MAIN DISH: PUMPKIN AND PARMESAN PARMENTIER
If turning on the oven to make a gratin seems synonymous with hard work, it’s because you haven’t yet experienced this pumpkin parmentier, finished off with a crunchy layer of toasted Parmesan.
DESSERT: ROASTED PEARS WITH CHOCOLATE AND GORGONZOLA CREAM
Roasted and caramelized fruit without added sugar, a powerful chocolate and a cream with a soft touch of blue cheese: a jet dessert that will make you look like God with little more effort than turning on the oven.
the drink of the weekend
BLOODY SIMI ISLAND COCKTAIL
Did you think that tomato juice only got along with vodka? Manel Vehí, in charge of the Boia Nit de Cadaqués cocktail bar, gives a twist to the Bloody Mary using gin, olives and mustard.
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