Weekly menu of El Comidista (September 12-18)

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Our weekly menu arrives this Sunday to make life easier for parents who are ready to go back to school, for workers returning from vacation and in general for everyone who wants to eat healthy, delicious and seasonal. Products. How could it be otherwise, in September there is no shortage of recipes made with pumpkin, pear, apple, pomegranate or fig. A feast that will make anyone happy even on dates when laziness gets the better of us.

Monday September 12

FIRST: Cucumber, yogurt, melon and chia CREAM

Although it is still very good, a little smoked salmon, a little chopped anchovies, or a few cubes of feta cheese will be a little more substantial.

SECOND: VILLEROY CHICKEN BREAST

Enough of the old sweets. Today is the time to open the trunk of memories to dust off a salty and outdated recipe that deserves both our respect and recognition. Long live the pie!

DESSERT: POMEGRANATE MACERATED IN PACHARÁN WITH YOGURT

The liqueur brings out the best of this seasonal fruit, and the yogurt flavored with fresh vanilla highlights it all. Here’s a trick to quickly peel pomegranates as a gift.

Tuesday, September 13

FIRST: SÜGE WITH GOAT CHEESE AND HAM

Figs are in full season. Pretend you’re a great chef by pairing them with two tasty ingredients that will make their candy shine with minimal effort.

SECOND: Spaghetti with Octopus, BLACK TOE BARS

Chop the garlic and add it to the steamed octopus; and by mixing the spaghetti, it impregnates the mollusk and the pasta with its fantastic taste.

DESSERT: SEASONAL FRUITS: PEARS

They are juicy, good, they are in season, they can be eaten alone or in combination. No error.

Wednesday, September 14

FIRST: PUMPKIN HUMMUS

Modifying an emblematic dish always carries risks: if you add a new ingredient to the main character, you can very easily destroy its essence or directly touch the guarrindongada. This is not the case with this pumpkin hummus.

SECOND: HASSELBACK EGGPLANT

Slicing vegetables without separating them at the bottom will help them crisp up and cook faster, and sauces, cheeses, and other ingredients will slide into the slots.

DESSERT: VANILLA YELLOW FLAN

Let’s be clear: few desserts beat a well-made donut with a wonderful texture and the perfect balance of milk, eggs, and sugar.

Thursday, September 15

FIRST: CAROT, APPLE AND ELBOW SOUP

We start the season of warm creams with a delicious flavor combination. And it’s pink, what more could you ask for in a pot?

SECOND: BONITO WITH ONIONS RAISINS AND PINE NUTS

A dish of pure Catalan origin, whose grace lies in an Andalusian ingredient like Oloroso: simply unbeatable.

DESSERT: SEASONAL FRUIT: POMEGRANATE

To select a good specimen, make sure it is heavy for its size and fairly pink or reddish in color.

Friday September 16

FIRST: With spiced honey, WALNUTS AND IDIAZABE CHEESE

This dish combines the bitterness of endive with the intensity of Idiazábal, the crunch of walnuts and a touch of spicy honey. And it can be served as an appetizer or main course.

SECOND: GREEN BEANS WITH POTATOES 2.0

Creamy twist on beans with potatoes and traditional fried garlic. It is not mandatory to put a fried or poached egg on top, but it is highly recommended.

DESSERT: PEAR BURVELED in saffron and cardamom
A sweet and spicy dessert that can be eaten on its own or used in salads, toast, or as an accompaniment to duck or pork dishes.

Saturday September 17

MAIN COURSE: PUMPKIN AND SPINACH GRATIN

This recipe is a great way to put vegetables on the table with a gratin that combines the delicacy of ricotta and the power of parmesan.

DESSERT: SEASONAL FRUITS: FIG
Figs and breva can also be combined well: with ham, mozzarella and hazelnuts, they are spectacular, fried, even more so.

Sunday, September 18

MAIN COURSE: PITU CALEYA

Asturian “road chickens” are reared in the old way and stand out for their intense flavor. We travel to Vallín to see how they live and learn to cook them the traditional way at Casa Cristina.

DESSERT: AMERICAN APPLE CAKE

The two-layer apple pie is one of the most recognizable American icons. Here we bring an interpretation that is not new, but less often seen in these parts.

the drink of the weekend

LAPSANG SOUCHONG TEA

It originates from China and has become fashionable due to its multiple uses in the kitchen. If you want to add a smoky flavor to any dish without the need for embers or liquid smoke, Lapsang is the ingredient for you.

To read our previous weekly menus, click here