The Catalan TableRecipes tagged with: boiled
Cod Rice Forki
Rice with a smooth texture where the grains absorb the intense flavor of shredded cod, gently desalted, cooked with pure mineral water.
Brown Rice with Razor Clams (or Clams, Mussels)
Brown rice with razor clams, clams, and mussels, cooked slowly to achieve a firm yet tender texture, with the marine touch of the bivalves.
Roman-Style Artichokes Recipe from the Barcelona School for Women
Tender Roman-style artichokes, infused with oil and water, featuring a smooth texture and delicate flavor.
Rice with Milk
Rice pudding is a sweet and creamy combination of round Bomba rice and fresh whole milk, where the softness is enhanced with a bit of cream and the addition of sugar that provides a comforting touch of sweetness.
Chocolate Base for Any Cake
A soft and fluffy chocolate base made with the richness of 70% couverture chocolate and the lightness of beaten egg whites until stiff, perfect for any cake.
Brightly Colored Icing
A vivid-colored glaze that combines white sugar, water, and condensed milk to create a shiny and smooth layer, ideal for covering your cakes with a sweet and silky touch.
Rice with Yogurt
Soft basmati rice cooked in oil and vegetable broth, creating a creamy and slightly tangy dish thanks to the yogurt.
Rice with Vegetables
Soft and fluffy basmati rice mixed with delicate pieces of green onion, all sautéed in oil to enhance the natural flavors of the vegetables.
Basmati Rice with Prawns Recipe by Carme Ruscalleda (Sant Pau)
Soft basmati rice with tender prawns, cooked with mineral water to enhance the authentic flavor of the seafood.
Boiled Rice with Monkfish recipe by Carme Ruscalleda - restaurant Sant Pau
Boiled rice with succulent monkfish supremes, featuring a velvety texture that enhances the sea flavors.
Shipboard Rice
L'arròs d'abordo is a brothy rice dish made with Bomba rice that perfectly absorbs the flavors of fresh squid, complemented by the sweetness of green pepper.
Rice with Orange and Saffron
A gentle rice dish with a sweet and citrus touch, infused with the aroma and vibrant color of saffron combined with fresh orange juice.
Sweet and Sour Sauce
Sweet and sour sauce with a silky touch of oil, infused with aromatic garlic and the intense sweetness of ripe tomato.
Chickpeas with Spinach and Egg
A comforting casserole of chickpeas with tender spinach and egg, combining soft textures with a touch of vegetal freshness.
Mujaddara (Forki Style)
Mujaddara is a flavorful dish with a base of cooked rice and lentils, topped with caramelized red onions that add a crunchy texture and a sweet touch.
Peas with Potatoes and Spring Onion - Forki
Sweet and tender peas combined with soft potatoes and nestled on a bed of sautéed spring onion and sliced garlic, adding a subtle and aromatic touch.
L'Àngels' Christmas Broth (escudella i carn d'olla)
Escudella i carn d'olla with a deeply flavorful broth, enriched with the tenderness of beef and the pork jowl, a comforting classic of Catalan festivities.
Artichoke cream
Artichoke cream made with vegetable stock and onion, garnished with boiled artichokes and crispy artichoke slices.
Boiled White Asparagus
Tender and flavorful white asparagus, boiled with a touch of salt and sugar to enhance their delicate sweetness.
Pumpkin Purée
A smooth and creamy purée made with sweet squash, green onions, and potatoes, ideal for warming up cold days.
Forki-style chestnut and pumpkin purée
Chestnut and pumpkin purée with leek, spiced with cloves and nutmeg, and finished by passing it through a chinois to obtain a smooth texture.
Onion, Almond, and Monkfish Soup (recipe by Carme Ruscalleda from Sant Pau restaurant)
The onion, almond, and monkfish soup by Carme Ruscalleda is a gentle and aromatic dish, where caramelized Figueres onions blend with the velvety touch of extra virgin olive oil and Port wine.
Forki Porcini Mushroom Soup
A creamy Forki cep soup with the earthy flavor of dried ceps, combined with the smoothness of leeks and the fresh touch of zucchini.
Shrimp Soup
Creamy shrimp soup with an intense marine flavor, enriched with a gentle sauté of onion and tomato and a touch of butter that adds smoothness.
Pa Forki Soup
A simple and comforting soup where slices of bread are soaked in olive oil, creating a smooth texture with the bottled water that adds a subtle and natural touch.
Bread and Garlic Soup
The bread and garlic soup is a comforting dish, with a smooth and rich texture, made with slices of bread soaked in a flavorful broth infused with garlic.
Rockfish Soup or peix de roca
A comforting monkfish soup, with its head and liver providing depth, thickened with breadcrumbs and enriched with the gentle sweetness of onion.
Vichyssoise with Poached Egg
Vichyssoise with poached egg is a smooth and delicate cream of leeks and potatoes, crowned with a perfectly cooked succulent egg, adding a delicious texture and contrast.
Bourdaloue by Peres Forki
The Bourdaloue from Peres Forki combines the delicacy of large conference pears, submerged in a gentle syrup that highlights their firm yet juicy texture.
Fruit sorbets made from a base syrup
Recipe for sorbets made from a previously matured base syrup, with instructions for preparing them using an ice cream maker or in the freezer, and with the base syrup formulation.
Brossat (Recuit de Drap)
The brossat (recuit de drap) is presented with a smooth and delicate texture, made with the typical whey from Cerdanya, providing a fresh and slightly acidic taste perfect for accompanying sweets or as a light dessert.
Quince Paste
Quince paste made with boiled quince, sugar and lemon juice, with optional ground cinnamon. The cooking point is reached when the mixture pulls away from the sides of the pan.
Red berry coulis
Coulis made with red berries or any other fruit, with sugar to taste and a base of mineral water or lemon juice.
Cherry Jam - Forki
Cherry jam with a smooth texture and a balanced tart touch thanks to citric acid, ideal for spreading on toast or accompanying cheeses.
Tangerine Marmalade - Forki
Delicious mandarin marmalade with a perfectly balanced sweet and tart profile, achieved through the precise addition of citric acid to enhance the fresh and fruity flavor of the fruit.
Bitter Orange Marmalade
Jam with a subtle balance between the vibrant bitterness of oranges and gentle sweetness, ideal for spreading with a thick and aromatic texture.
Homemade Apple Pectin
Homemade apple pectin is a natural and thick jelly made with slightly unripe, tart Granny Smith apples, enriched with a citrus touch of lemon.
Fish Fumet
A delicate fish broth, rich and aromatic, made with sautéed onions, leeks, and ripe tomatoes.
Neutral Shiny Glaze
A shiny neutral glaze with a smooth and glossy texture, made with water, sugar, and NH pectin to provide a professional finish to cakes and desserts.
Syrups - Almívar - Caramel
Sweet and translucent syrup made from a simple yet balanced mixture of sugar and water in equal parts, at room temperature, ideal for desserts and drinks.
Cooking of the Rice
Rice cooked to perfection, with a soft and light texture, ideal for accompanying any main dish and adaptable to different portions according to needs.
Eggs: cooking methods and times
Egg sizes and cooking times for hard-boiled, soft-boiled, poached and onsen tamago eggs.
Seafood Cooking Times
Salt per litre, cooking time, and whether the seafood goes into boiling or cold water.
Pop the Market
Octopus "a feira" is a traditional Galician dish featuring tender whole octopus on a bed of boiled potatoes, flavored with bay leaf and sprinkled with paprika.
Rossellons with Beans
Rossellones with white beans is a succulent dish where the clams infuse their sea freshness into a fish broth base, enriched with the velvety texture of cooked white beans.
Cuttlefish with Lentils
Tender lentils cooked in a delicate fish broth, accompanied by succulent baby cuttlefish and infused with marine flavors.
Traditional Pannacotta with Eggs
Traditional egg pannacotta is a smooth and creamy dessert, made with whole eggs and egg whites, that melts in the mouth with its velvety texture.
Crème Anglaise
A smooth and rich cream made with egg yolks, whole milk, and sugar, ideal for adding sweetness to desserts or for accompanying a fruit cocktail.
Chocolate Pastry Cream for Filling
A smooth and rich chocolate pastry cream, perfect for filling desserts, with the creaminess of egg yolks and just the right thickness provided by corn starch.
Pastry Cream for Filling
The pastry cream for filling is velvety and rich, made with egg yolks, whole milk, and sugar to achieve a smooth texture and sweet flavor.
Leek Stew Forki
The Forki porrusalda is a warm dish with a smooth texture, where desalted shredded cod is combined with leeks and carrots, creating a delicious, comforting soup full of rich flavors.