What beautiful light this photo has Julia Laich
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Well, we’ve almost reached December, the last month of 2023, fellow foodies. Family dinners, business lunches, mantecados, anise and other Christmas gastronomic paraphernalia are on the rise. Because we know that maintaining a balanced diet is difficult, we want to make it easy for you with our new weekly menu, packed, as always, with dishes made from seasonal fruits and vegetables.
Monday, November 27th
FIRST: ENDIVES WITH BLUE CHEESE
We give a special touch to the old Roquefort endives by removing the cream from the recipe and replacing it with sweet wine. We also add a touch of orange for refreshment and walnuts for added crunch.
Of light and color, like lifeMònica Escudero
SECOND: Duck confit with beet chips
The duck legs are marinated in oil (if available, they can also be cooked in duck fat) and the vegetables are deep fried to give them a bit of a crispy texture that will appeal to even the most beet-phobic person.
DESSERT: ALMOND AND COCOA POLVORONE
For those who have already prepared a list of Christmas carols, there’s nothing better than getting out the tinsel and trying out homemade powders. Perfect for gifting and looking like a wizard king.
Tuesday, November 28th
FIRST: Goat cheese and caramelized onion croquettes
We use the effective combination of goat cheese and caramelized onions in one of the most typical preparations of our traditional gastronomy: croquettes, to which we give an oriental touch.
SECOND: PASTA WITH THAI PESTO
Pesto can be customized to suit your taste, and here we give it a Thai twist with peanuts, fish sauce and confit garlic for a creamy, umami-packed sauce.
It’s not canon, but very rich. Alfonso D. Martin
DESSERT: SEASONAL FRUITS: KIWI
Kiwi is in season and is one of the fruits with the highest concentration of vitamin C. Ideal for colds.
Wednesday, November 29th
FIRST: BEET AND ROASTED GARLIC CREAM WITH EGG
It’s worth turning on the oven to get this cream with all the flavor of caramelized beetroot and roasted garlic. The addition of soft-boiled egg can make it a unique dish that is perfect for dinner.
SECOND: SAUITED BRUSSELS SPRUNS WITH MUSTARD VINAIGRETTE
The trick to keeping these cabbages from smelling like our childhood nightmares is to lightly steam them in the same pan instead of boiling them: garlic and vinegar complete the miracle.
Fresh and crispyMònica Escudero
DESSERT: SWEET MILK MOUSSE
Dulce de leche is almost ubiquitous in Argentine pastries and we find it in desserts such as alfajores, pancakes or chocotortas. In this easy recipe, the sweetness has a silky texture.
Thursday, November 30th
FIRST: CANDIED ARTICHOKE BRUSCHETTA
We put some artichokes in oil flavored with garlic, mint and lemon, cook them a little beforehand to make the work easier and serve them on toast, in the style of Italian “antipasti”.
SECOND: SAUITED BEANS WITH COCKLES
Not all legume dishes are spoons or salads. They also taste great in stir-fries like this one, enhancing the butteriness of the beans with the umami of the cockles.
Butter beans and cockles add a touch of flavor. Miriam Garcia Martinez
DESSERT: Seasonal fruits: permission
In addition to the soft one – the usual one – we also find saroni and persimmons, whose consistency is more similar to that of an apple.
Friday, December 1st
FIRST: HARDENED BASS, CITRUS AND ENDIVE SALAD
By pickling and curing fish in salt, we can take our appetizer to a higher level. After that, all you have to do is add a few more ingredients and we have the perfect salad.
Sea bass cured without hydrogen peroxideClaudia Polo
SECOND: LENTIL CHICKPEA BURGER
As tasty as the best beef and much healthier and cheaper. The only secret they have is not to overdo it when grinding the legumes.
DESSERT: JAPANESE curd pancakes
A version of traditional pancakes, light and airy thanks to the magic of stiffly whipped egg whites. You can replace the cottage cheese with mata, the lemon with orange, and the vanilla with cinnamon.
Saturday December 2nd
MAIN DISH: PIRI-PIRI CHICKEN
A juicy chicken, ideally prepared grilled to give a smoky touch, accompanied by a sauce with spicy, sweet and salty notes that perfectly complements it.
The secret lies in the sauceClara Pérez Villalón
DESSERT: SEASONAL FRUITS: MANDARIN
Ok: The smell of tangerines isn’t easy to remove from your fingers, but compared to their juiciness, it’s a lesser evil.
Sunday December 3rd
MAIN DISH: SPINACH CANNELLONI
A hearty dish with matching béchamel sauce, ricotta and parmesan. We prepare it with pancakes, not noodles like in some South American countries.
DESSERT: GRAPEFRUIT ‘GALETTE’
A crispy base covered in a delicious almond cream and garnished with grapefruit slices. The citrus fruits provide freshness and a bitter note, but if you don’t like them you can mix them or replace them with other fruits.
If you don’t like grapefruit, you can use other fruits Julia Laich
The weekend drink
SEASONED CHOCOLATE IN A CUP
A creamy, thick and delicious version of hot chocolate enhanced by a blend of spices in which we can dip churros, ensaimadas, milindros or our favorite pasta.
Chocolate for everyoneRaquel Bernácer
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