Catalan Cooking: peasant food at it’s best — 10 Comments

  1. “I had to have Tomato Bread with Escalivada instead.
    And stinky cheese.”
    Oh you poor thing, to have to suffer like that.
    I am loving your slice of life stories. Of course, i will probably never get to your friends place, but i do love hearing how other people live.
    Excellent post

  2. Katie, It sounds like you had a wonderful time. Happy New Year and I look forward to following your progress on the house and life in 2010.

  3. Year on the Grill – I did skip the anchovies for breakfast…. Thanks for the kind words.
    Penny, we had a lovely, relaxing break, not it’s back to work.
    Zoomie, they were good – and it’s nice to have someone else cook

  4. Wow! These recipes sound wonderful….tomato bread? How delicious is that? Got to try!!! Sounds like you had a wonderful time….Ohh would so love to see that part of the world, thanks for sharing, Ina from the Westcoast. PS: The Coq Au Vin was to die for!!

  5. Escalivada sounds like summer on toast in this cold winter climate. I wonder if it can be preserved.

  6. Ina, I’m so glad the Coq au Vin was good ;-)) We had a lovely time…..
    BorderPundit, I think preserving would take away the freshly roasted flavor – and, for him it’s a winter dish as he doesn’t have a fire in his stove in summer – and doesn’t do ‘outdoor’ cooking. Spain has enough warm areas that good veg is available almost all year.

  7. Thanks Katie for the description of Catalan dishes: they all sound wonderful. After my adventure with picada, I am eager to explore this cuisine further.

  8. Val, it was lovely – and Happy New Year to you!
    Simona, I really enjoy almost all Catalan food – but I love lots of garlic, tomato and olive oil so it’s perfect for me. And beans….