Catalan Chicken
Richly flavored dish originating in the Catalonian region of Spain and especially nice with roasted potatoes on the side.
Catalan Escarole
A quick and delicious recipe from the Chicago Tribune that makes delightful use of our garden bounty of escarole. We have made a nice vegetarian dinner of this with freshly steamed rice. Of course, then this only served two instead of the listed four (LOL). They said, “Jose Garces uses dried guindilla chilies, but more common Anaheim, California or guajillo chilies can be substituted. This recipe is adapted from his book, “Latin Evolution.””
Catalan Mushrooms With Garlic & Parsley
from Fine Cooking – by Bill Devin. Serve these as a starter or perhaps as an accompaniment to the baked chicken. Leftovers are great on pizza or added to pasta sauce.
Catalan Chickpeas
Your kids will love this! A wonderful combination of chickpeas and raisins with the added depth of almonds. Ideal with pork chops or on its own.
Crema Catalana (Catalan Burnt Cream)
I haven’t tried this, but it looks like a tasty dessert. From The Essential Mediterranean Cookbook.
