Another Smoked Paprika recipe and a change of allegiance
As you all must know by now, I loved Gourmet magazine (well, most of the time) *sigh*, RIP. What you might not know is that I'm addicted to magazines. I have a serious addiction that I constantly have to contain. I could seriously spend unbelievable amounts of money on monthly magazines (this is both disturbing and embarrassing for me to admit due to both my commitment to better my environment and my 'tight-wad' tendencies - OK). Which is why I was so happy to discover that one of the teachers at my school runs a magazine drive each year for the students (prizes for magazine subscription sales - you get the picture) and teachers get a tidy discount on their subscriptions. Well, I'm like a kid in a candy shop, right! Where do I start. I did get two subscriptions to prominent Canadian magazines that have everything in them, including recipes. Now they aren't half bad, these magazines, but let me take you back with me to 2002 (Yes, another World Cup Year) when we went off to London (Yes, during the World Cup) to spend time with friends/family and generally be tourists. It was in the Sainsbury's near D's cousins house that I discovered magazine heaven and it was there that I discovered that Brit magazines blow the crap out of north american ones - yes... all popular north american ones. No jokes!
Back to the present, I discovered at my local Chapters that I can get BBC's Food magazine. Yes... I pay through the nose but damn, that thing is worth five of the other magazines that are half the price. I'm hooked again and I'm sorry to all my North American food magazines but I'm divorcing you and hooking up with a foreigner. Here is just one of the recipes that converted me forever...
Patatas Bravas with chorizo (from BBC's Good Food magazine)
serves 4 (they say it's an appetizer but I like it as a meal)
1 tbsp olive oil
1 onion, chopped
2 garlic cloves (I used 3), sliced
1 red chili (didn't have, it didn't matter)
pinch cayenne pepper
pinch smoked paprika (I used about 2 tsp in total)
salt to taste
500 ml (approx.) of canned, chopped tomato
2 lb new potato halved or quartered (steamed for about 10 min. to soften)
250 g (I used about 2 - 2 1/2 cups) chorizo sausage chopped in large chunks
my addition:
4 cup of spinach
Heat a little oil in a med. to large pan and fry the onion, garlic and chili until the onion softens. Add the spices and stir. Add in the chorizo and let it sizzle a bit with the spices. Add in the tomato and spinach. Mix the spinach in so it's covered in liquid and begins to boil down.
Simmer the mixture for about 20 minutes to let the liquid escape and the flavours to get stronger. Once it's boiled down, add in the steamed potato and mix it all well. Check the taste and adjust as necessary. Put a lid on the pot and let it sit for a bit before serving.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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