The role of dried common beans in the cuisine of Catalonia is unique in the Mediterranean. They play a role in the staple diet more akin to the role of beans in Mexico than with any other region of the Mediterranean. Although it’s true that beans are a staple or near-staple everywhere in the Mediterranean, […]
Archives for February 2017
Country Soup-Rustic Corsican Soup for Winter
February 22, 2017 by Leave a Comment
This is the most famous of all the Corsican soups. The soup is simply called minestra which in the Corsican culinary pantheon is simple soupe paysanne, country soup. Although it’s called a soup, it’s meant to be so thick you could eat it with a fork. Shepherds would take some leftover with them into the […]
Make A Spicy Jewish Soup from North Africa
February 15, 2017 by Leave a Comment
Bread bakers set aside a portion of yeasted dough to act as a starter for the next batch of bread. This starter is called a sponge, poolish, levain de boulanger in French, and biga in Italian. But in this medieval soup of the Jews of North Africa it is the foundation to a soup. The […]
Potato Gratin with Swiss Chard is for Wintertime
February 6, 2017 by Leave a Comment
Potato gratin is one of those preparations that speaks to people. When a gratin comes out of the oven it is one of the most inviting foods. It’s also a dish perfect for winter. Swiss chard developed from the beet and was first mentioned in a book about plants published in Basel, Switzerland in 1596. […]
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