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The first month of the year always brings boxes of lettuce, oranges, cauliflower, cabbage, spinach, leeks or tangerines. And of course we use all these seasonal foods to prepare recipes like our new weekly menu. Baby hearts with salmon, roasted Brussels sprouts with cheddar sauce or a coleslaw, carrot and parsley salad: we have something for everyone.
Monday 23 January
FIRST: BUDS WITH SALMON
Although its price used to be steep, smoked salmon has become an affordable ingredient that we can celebrate with this classic salad: serving it on a Duralex plate is optional, but highly recommended.
SECOND: SCHNITZEL
The capital of Austria is not only known for the Sachertorte and the opera, but also for its schnitzel. To prepare it we need white veal leg or rump, although there are those that use pork, turkey or chicken.
DESSERT: CRÊPES SUZETTE
Some gems of international haute cuisine that have fallen into the old groceries sack after years of neglect and decay. Help them regain their flashy dessert status and flambé them in style.
Tuesday, January 24th
FIRST: BROCCOLI AND RED LENTILS SOUP
The fastest-cooking legumes and a good amount of seasonal vegetables form the basis of a cream that can be served hot, cold or at room temperature. The quark and croutons put the icing on the cake.
SECOND: PASTA WITH BOTTARGA
If you’re looking for a pasta recipe that’s quick and easy to prepare, but doesn’t clash with a special dinner, Pasta with Bottarga is for you. It’s delicate, tasty and makes you look like a Medici.
DESSERT: SEASONAL FRUIT: KIWI
Kiwi is in season and is one of the fruits with the highest concentration of vitamin C. Ideal for colds.
Wednesday January 25th
FIRST: ‘TARALLI’ FROM PUGLIA
In the Italian region of Puglia, it is very typical to serve these mini bagels as an appetizer. Best of all, these taralli allow for many variations in their ingredients.
SECOND: ROAST BRUSSELS SPRUITS WITH CHEDDAR SAUCE
If you had childhood trauma from overcooking those mini cabbages, you can make peace with them by roasting them in the oven and washing them down with a cheese sauce you’ll want to eat by the spoonful.
DESSERT: CINNAMON ROLLS
The dough of the classic cinnamon rolls is versatile. With it we can prepare other breakfasts or snacks with sweet and savory fillings: try it and think of your favorite combination.
Thursday, January 26th
FIRST: SALAD WITH CABBAGE, CARROTS AND PARSLEY
A combination of wintry ingredients typical of Macedonian cuisine, resulting in a fresh, colorful and tasty recipe. And suitable for vegans as it contains no ingredients of animal origin.
SECOND: COD WITHOUT STAW POTATOES
A traditional Portuguese dish where we replace the straw potatoes with others cut as if for an omelette. The result is a game of textures that doesn’t disappoint.
DESSERT: SEASONAL FRUIT: ORANGE
We’re sorry to tell you that oranges don’t cure colds, but they’re delicious nonetheless.
Friday January 27th
FIRST: LEEK AND ROASTED GARLIC SOUP
If, when we turn on the oven to cook anything, we add a few cloves of garlic, we get a soft and candied version of it. We can use them in dishes like this delicious cream.
SECOND: SPINACH WITH CHICKPEAS AND SHRIMP
A very simple technique for cooking thawed spinach right in a skillet or Dutch oven. You just have to drain them well to remove excess water and get the best result.
DESSERT: COOKIES WITH CHOCOLATE CHIPS
Figuring out why they do well or badly isn’t easy. It’s good that we – with a little help from physics and a little from chemistry – did that for you.
Saturday January 28th
MAIN DISH: CAULIFLOWER WITH BECHAMEL
The creaminess of the béchamel, the flavor of the melted and crunchy cheese thanks to the gratin, and a base of cauliflower cooked to the point: the vegetables don’t go too far in this reinterpretation of the eighties dish.
DESSERT: SEASONAL FRUIT: MANDARIN
Ok: The smell of tangerines is not so easy to wash off your fingers, but compared to its juiciness it is the lesser evil.
Sunday January 29th
MAIN DISH: OCTOPUS WITH THAI CURRY, COCONUT MILK AND PISTACHIOS
The meat and flavor of the squid, accompanied by the spiciness and acidity of the Thai curry, the creaminess and sweetness of the coconut milk, and the crunch of the pistachios combine to create a ten-dish dish.
DESSERT: DAIRY FREE ORANGE FLAN
Let’s use the season of oranges for a different kind of flan with almond milk and orange blossom water. The diced orange flan, the orange that gives it all or the whole Naranjil flan.
the drink of the weekend
MATCHA TEA
What “Pacha” with matcha tea, isn’t that headline cool? While we punish ourselves with several lashes for wit, we’ll give you the essentials on trending tea and recommend some places to drink it.
If you would like to read our previous weekly menus, click here