Croquettes catalanes Suzanne Dunaway shares her PO-inspired recipes in this weekly blog.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Team Cargols, a Perpignan-based association seeking to promote the delicacy that is snail cuisine, cordially invite you to the Fête del Escargot
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
If you’re looking for a bit of indulgence give this classic tarte au chocolat recipe a go. Super crispy sweet shortcrust pastry married with a rich and decadent chocolate ganache is simple but hard to beat.
A traditional Catalan recipe of meatballs and olives simmered in a rich spicy sauce, often served with haricot beans, this recipe does vary from restaurant to restaurant. Here is one of several variations.
One of the finalists in the ‘meilleur burger de France’ competition to be held in Paris hails from our very own Pyrenees-Orientales.
This Catalan sauce has a wonderfully complex flavour and conveniently keeps for at least a week in the fridge. It is traditionally served with Calcots, but works beautifully with simply-cooked fish, roast chicken, and even over warm new potatoes. In this instance I suggest serving it with a simple Tortilla Espanola.
Aioli (in Catalan…. allioli – all->garlic i->and oli->oil) Ingredients 5 large garlic cloves (about 1 1/2 ounces), peeled 1/2 teaspoon salt 1 large egg 1 cup olive oil or 1/2 cup each pure or virgin…
