Category Archives: Spanish food

chilindron (spanish stew) and a book event with hank shaw

This summer, Hank Shaw of the blog Hunter Angler Gardener Cook announced he was going on tour to support his new book Hunt, Gather, Cook: Finding the Forgotten Feast . Much like the tours organized by many of my friends in fledgling bands over the years, this was a DIY, couch-surfing, cross-country jaunt, with Hank scheduling the events himself sans (at least to my knowledge) the aid of his publisher. Curious to see if there was anything in the works for Detroit, I emailed him and offered to help out. We went back and forth a bit as far as what type of event it should be, and Hank suggested a potluck. Marvin generously offered up his studio in the Russell Industrial building as a gathering place. I had hoped Hank might be able to spend the afternoon prior to the event foraging around the area to bring in examples of things people could find locally, but it didn’t pan out that way- the weather was already getting a bit too cold to find many wild plants, and Hank had other plans for hunting woodcock up north.

I put the word out about the event, and was pretty pleased with the response, given that I’ve worked many, many book signings where only a small handful of people show up and even less actually purchase the book. We had about 20 in attendance and probably would’ve had more if not for the really nasty freezing rain that night. But despite the inclement weather, we had quite a spread: home-cured prosciutto, lardo and lonzino, a few kinds of homemade pickles, jams, and home-brewed spruce beer were some of the contributions, in keeping with the spirit of the evening (Hank covers many curing and preservation methods on his blog in addition to hunting and foraging). Not to mention this beautiful pie that my friend Abigail (one of les culinettes) brought!

I decided to make a recipe I’d recently seen on Hank’s blog- a Spanish stew called chilindron, which I could make ahead and warm in the slow cooker. For side dishes, I put together a garlicky raw kale salad with pecorino, and a plateful of the nuptial ham. Last but not least, I was able to make paw paw ice cream thanks to a gift of some foraged paw paws courtesy of my friend Ian. I was super excited about this since I had never tried paw paw before. I wanted to do a full post just about the ice cream, but I didn’t use a recipe and it turned out a little too icy and hard, although the flavor was good. If you ever get a chance to eat a paw paw, they’re wonderful- the texture is sort of like mango but with none of the stringiness, and the flavor is delicately tropical and custardy. Some people compare it to banana but I didn’t particularly get that. Paw paws do have large seeds that are somewhat obnoxious to work around to get all the fruit off, but the effort is well-rewarded. I can’t believe I’ve lived my whole life in Michigan without trying one until now, and I’m definitely going to seek them out next year.

As folks filtered in for the event, the table grew heavy with food; I think I sampled everything at least twice (you know, not wanting anyone to feel slighted!). We decided to eat first, and then Hank talked for a while about what hunting means to him, sharing some stories of hyper-local meals and other hunting-related experiences. Afterward, he stayed signing books and chatting with guests before heading off to Slows for a beer. I’m not sure how he felt about the event- it was a much more modest affair than many of the fine-dining events he’s been a part of- but the attendees were all thanking me profusely for putting it together, so I’m calling it a success. It was cool to be able to share something I’ve been a fan of for a while with a bunch of people who had never heard of it (I think maybe one or two people had been aware of Hank’s blog prior to that night), and have them react so positively.

Not only did I have a fun evening with great food and company, but I now have a new recipe in my repertoire to boot. The original recipe leaves a lot of leeway for different types of meats, but I just used bone-in chicken thighs, not having access to any game meats at the time. It calls for the meat “in serving pieces”, so I’m not sure if that means bone-in or boneless. Because it was a potluck, for ease of serving and eating I took the meat off the bone, but if serving at home you could leave it on. I also went against the “use white wine with chicken” suggestion and stuck with red, as I felt it would go better with the heartier flavors. Besides, I cook dark meat chicken with red wine all the time and it pairs just fine (hello, coq au vin?). I made a few other tweaks, prepping and adding ingredients where it made more sense to me, but the essence of the dish is the same. Hank’s feedback was that it was good, but “needed to be spicier”. I had followed his recipe measurements for the hot paprika, so maybe the brand he uses is just spicier; I would say, taste as you go and add more if you want a bit of a kick.  I had thought about doing rice or polenta as a starchy accompaniment, but due to time constraints wound up making couscous, which was just as suitable. Potatoes or crusty bread would, of course, be a couple more options.

Photos of stew and paw paws are mine; all other photos this post by Marvin Shaouni

Chilindron (Spanish Chicken & Pepper Stew) adapted from Hank Shaw’s blog Hunter Angler Gardener Cook
printer-friendly version

3 ½ pounds chicken thighs (or a combination of thighs and drumsticks), trimmed of excess fat
salt and pepper
5 roasted red bell peppers (see note)
½ oz dried porcini mushrooms (feel free to use up to an ounce if you’re feeling flush)
1 cup boiling water
2 large onions
10 cloves garlic
¼ cup olive oil
2 slices bacon, cut into strips
2 cups red wine
1 tablespoon chopped fresh rosemary
a couple sprigs fresh thyme (optional- not in Hank’s recipe but I had some lying around and it’s a nice addition)
2 tablespoons sweet paprika
1 tablespoon hot paprika
4 bay leaves
1 cup crushed tomatoes
1 cup chicken stock
chopped fresh parsley to garnish

Note: To roast peppers, broil or put directly on a gas burner, turning until blackened and blistered all over. Place in a covered bowl or paper bag rolled shut to trap the steam. When cool enough to handle, remove skins, stems and seeds.

Rinse the chicken and pat dry. Season with salt and pepper and set aside at room temperature for about 20 minutes. Meanwhile, prep the vegetables: Put dried mushrooms in a small bowl;  pour in 1 cup boiling water and cover. Roast the peppers as indicated above. Slice the onions in half-moons and mince the garlic.

Heat the olive oil in a Dutch oven or other large, heavy pot with a lid over medium high heat. Brown the chicken in two batches, adjusting the heat as needed. Follow Hank’s advice: “Take your time and do this right”. You want the meat to be really nicely browned. As each piece is done, remove it from the pan to a plate covered loosely with foil.

Sometime during this process, you should have time to deal with the mushrooms and peppers. Lift the mushrooms from the liquid and roughly chop, reserving the soaking liquid. Peel the peppers and remove the stems and seeds; cut into strips.

Cook the bacon over medium heat until it begins to render some of its fat; if there is a lot of fat in the pan, you may want to pour a little off. Raise the heat slightly and add the onions and a pinch of salt. Cook until they begin to soften, stirring well to dislodge the browned bits. Add the garlic and cook for another minute or two.

Return the meat to the pan, along with any collected juices. You can either take the skin off first or leave it on, your preference- I don’t care for soggy chicken skin so I remove it and nibble on the crispy parts while I cook. Increase the heat to high and add the wine, bay leaves, rosemary, thyme sprigs (if using) and paprika; boil rapidly until the wine has reduced by half. Add the tomatoes, roasted peppers, stock and reserved mushroom liquid, pouring it slowly and carefully to leave any debris behind. The liquid should come about 2/3 of the way up the meat; if necessary, add more stock or a bit of water. Cover the pot and cook at a very low simmer for about an hour.

If desired, remove the chicken pieces from the pot and allow to cool enough to handle. Remove the meat from the bones, tearing into bite-sized pieces, and return to the pot. Alternately, you can leave it on the bone, your choice.

Just before serving, taste the stew and season with salt and pepper as needed- it will most likely need at least another 1/2 teaspoon salt. If you want it a little spicier, add more hot paprika to taste. Remove and discard the bay leaves and thyme sprigs. Chop the parsley and serve on the side to be sprinkled on top of each diner’s dish.

gu detroit sherry tasting party

So, I know it’s Christmas Eve and you’re all probably running around doing your last-minute preparations.  But I’ve been sitting on this post for a long while now and wanted to get it published- there’s a recipe for romesco sauce that you just might be interested in if you need a last-minute appetizer for a Christmas or New Year’s party.

There ain’t no party like a Detroit… sherry tasting!

Those of you who have been following this blog are familiar by now with the GU Detroit*, a loose collective of “food and drink professionals and serious enthusiasts”. A couple months ago the topic of sherry came up in the forums, and since no one was extremely knowledgeable, and because we all love an excuse to get together and imbibe, our friend and cohort Suzanne seized the occasion to host a sherry tasting.

*That’s “gee-you Detroit”, short for Gourmet Underground, not “goo Detroit”, in case you were wondering.

The GU Detroit gang being what it is, I shouldn’t have been surprised to walk in and see a large table groaning with the weight of what seemed like several tons of food- Spanish charcuterie, cheeses, olives, and tapas of all sorts were nestled in tightly, and I was challenged to find room for my contributions.  Although I should be used to this kind of spread at a GUD event, it was still a bit overwhelming and I had that “kid in a candy store” feeling for at least the first hour I was there.

In addition to about 10 or 12 types of sherry, there were wines (including several bottles of Les Hérétiques, a GUD favorite that Putnam and Jarred turned us on to) and homemade cider my brother brought.  The tasting was semi-organized in relation to the number of people there- someone (Evan or Putnam, I’m guessing?) had lined up the bottles in order from the pale finos to the darker, richer olorosos so that we could attempt some semblance of a proper tasting.  However, due to the somewhat chaotic nature of the event, I can’t tell you much beside the fact that I preferred the lighter sherries;  the intense raisiny flavors of the darker sherries were not as much to my liking.

I hadn’t had a chance to cook for quite some time, so the day of the party I decided to go all out and make three different tapas to bring.  Flipping through The New Spanish Table, I came across a recipe for deviled eggs with tuna (which I blogged about in a less breezy post than this) that sounded perfect. I also made a batch of romesco sauce from the same book, a paste (although that word makes it sound less appealing than it is) made from hazelnuts and peppers and garlic and sherry vinegar that can be eaten with crudites. Last but not least, I sauteed some button mushrooms with garlic and parsley.  I think I’m at my cooking-mojo best at times like these- when I have the day to consecrate to the task, and an event to prepare for.

I can’t wait for the next GU Detroit gathering, aka excuse for me to actually cook.  I’m not anticipating doing much cooking to speak of in the next month (not counting lots of scrambled eggs/omelettes and salads for dinner), as I focus on packing and moving house and getting the new house in order, so unless there’s an event to kick me into gear it may be a while before you hear from me, at least regarding new recipes! But I’ll be around, regaling you with other food-related news and happenings.

For now though, here’s the romesco recipe.  If you’ve never tried it, I strongly encourage you to do so- it’s a nice break from all the roasted red pepper hummus and cheese spreads and ranch flavored veggie dips so prominent around this time of year.  In addition to using it as a dip, it has other applications as well- in the Zuni Cafe Cookbook, Judy Rodgers cooks shrimp in it (I’ve made this too and it’s uhhh-mazing!!) and I can picture it as a great sauce for chicken too.

Romesco Sauce (adapted from The New Spanish Table)

1 medium-sized ñora pepper or ancho chile
⅔ cup hazelnuts, toasted and skinned
2 large garlic cloves, peeled
1 ½ Tbs toasted breadcrumbs
1 small ripe plum tomato, chopped (if unseasonal, substitute 1 good quality canned plum tomato or 3-4 Tbs canned diced tomatoes)
1 Tbs sweet (not smoked) paprika
pinch of cayenne
6 Tbs fragrant extra virgin olive oil
2 Tbs sherry vinegar (quality red wine vinegar may be substituted)
coarse salt

Notes: I could not locate a ñora pepper or ancho chile when I made this last time, so I used something labeled “chile California” which, although inauthentic, worked fine. Also, almonds may be substituted for the hazelnuts, or a combination used. The sauce will have a slightly different character but will still be delicious.  If you want to gild the lily, fry the nuts in olive oil instead of dry-toasting them.

Soak the dried pepper in very hot water until softened, about 30 minutes. Remove and discard the stem and seeds and tear into small pieces, either before or after the soaking, whichever is easiest. Reserve the soaking liquid.

Place the nuts in a food processor and pulse a few times until roughly chopped.  Add the garlic, pepper, paprika, tomato, breadcrumbs, cayenne and ⅓ cup of the pepper water and pulse until fairly smooth but retaining some texture.  With the motor running, drizzle in the olive oil, processing until completely incorporated.

Scrape the contents into a clean bowl, stir in the vinegar, and season with salt to taste.  Cover and let sit for at least 30 minutes at room temperature for the flavors to meld, then taste and season with more salt or vinegar as necessary.

Serve with crudités such as endive leaves, fennel or celery sticks, or use as a sauce for grilled shrimp, chicken or asparagus.


Hey there.  Just a friendly warning, if you’re here for the recipe you may want to scroll down; the following may not be of interest to many of you, and that’s fine, but it’s something I felt I needed to write.

I had a post all written and ready about how my friend had this great sherry-tasting party last month, with all of this amazing Spanish food, lively conversation, etc. but I had this nagging feeling and it just didn’t feel right to post it. Although the party was beyond lovely and I had a great time, the evening was marred by the fact that I completely and totally flaked out on a good friend.  I was supposed to text her the address of the party, and even after having said out loud to my brother as we were walking in the building that I needed to do just that, a few seconds later I was distracted by a conversation and the thought left my mind. I then proceeded to leave my phone in my coat pocket in the bedroom all night, so I didn’t hear any of my friend’s calls or texts. To make matters worse, she had already driven over 20 miles and was in a bar nearby awaiting contact from me.

Of course, as soon as we walked out of the building to leave the party, it triggered the memory that I was supposed to have contacted her, but by then it was too late.  I called and offered frantic apologies, but the damage was done. Of course she felt, as I would have, that it was simply unimportant to me and that my other friends had taken precedence. I was so frustrated- how to explain that that was not the case; that I just hadn’t “pictured” her at the party (she decided to go at the last minute) so it didn’t seem “off” that she wasn’t there? Although it was the truth, it sounded like a lame excuse even to me.

I’ve been doing some research lately to try to understand why my mind works the way it does and why I’m often frustrated by my forgetfulness, inability to be organized or to accomplish certain tasks.  I came across the following  and it was like reading a summary of my life story: frequently losing things, trouble completing routine or mundane tasks, academic underachiever, short temper, low stress threshold and several other characteristics that were uncomfortably familiar.

These are some of the manifestations of a certain type of ADD.  Now, I haven’t been officially diagnosed, but based on a laundry list of symptoms which I won’t bore you with here, it’s exceedingly probable that this is the explanation to years and years of figuratively banging my head against a wall wondering why I couldn’t seem to be motivated to accomplish as much as my peers of similar intelligence and education, why my house is frequently a mess, and why I feel  disproportionately stressed out by life’s day-to-day tasks.  Apparently it’s common for the condition to go undiagnosed in high-functioning girls/women, because they often don’t exhibit the hyperactivity and disruptive behavior that boys do.  Because the hyperactive form of ADHD is so much more prevalent in the general discourse, I never knew that there were different types and it never occurred to me that it could be an explanation.

I couldn’t help but get emotional reading the list of symptoms and feeling this overwhelming sense of recognition, after literally decades of feeling that something was “wrong” with me but not knowing what (Am I just lazy? Why is it so hard for me to be organized? etc).   Even my blog posts, which I enjoy, often take me two to three weeks after the fact before I am able to post them, and those of you who are regular readers have probably noticed that I often sound harried or overwhelmed even though I don’t have any kids and have a lifestyle with (relatively) few responsibilities.

Lest this post be a total drag, I did want to share with you this most excellent recipe for Spanish-style deviled eggs that I took to the sherry party.  Just about everyone likes deviled eggs, and a couple people at the party said these were the best they’d ever had.  They come from a colorful and well-put-together cookbook called The New Spanish Table, and although they’re no more difficult to make than any other deviled eggs, they pack a lot more flavor thanks to the inclusion of tuna and some other goodies.

2011 is going to be a huge year for me with the new house and the wedding, so  I’m hoping that getting better informed about this condition will allow me to better manage these seemingly monumental events and enjoy them rather than feel freaked out and stressed.  Wish me luck.  As for you, I wish you all the best of holidays, and a healthy and happy New Year!

Spanish-Style Deviled Eggs with Tuna (Huevos Rellenos de Atun) adapted from The New Spanish Table
printer-friendly version

6 hard-boiled eggs, peeled and halved lengthwise (I recommend making one or two extra in case you have a couple that don’t peel cleanly)
1 6-oz can tuna in olive oil, tuna drained and flaked
2 Tbs capers, rinsed and drained
1 Tbs lemon juice
1 small or half a large shallot, minced (about 1 heaping Tbs)
2 Tbs mayonnaise
salt and freshly ground pepper to taste
piquillo or roasted pepper, cut into thin strips for garnish
handful of chopped parsley

Mash the yolks well in a bowl. Stir in the mayonnaise, lemon juice, shallot and capers until well incorporated.  I like to mix the tuna in at the very end so it retains a bit more of its texture.  Season to taste with salt and pepper.  Mound as much of the filling as possible into the halved egg whites (you may have a bit left over).  Garnish each egg with strips of pepper, and scatter the plate with the chopped parsley.

chorizo & potatoes in a sherry broth, and the ruhlman standard

On the weekends, I am all about those hours-in-the-kitchen types of dishes; trying new things; looking at cooking as a “project”.  During the week, however, because of my schedule, I’m lucky if I can make myself a big salad or scramble a couple eggs and call it dinner.  Much has been made lately over “having time” to cook- Michael Ruhlman wrote an op-ed in the Huffington Post “calling bullshit” on people who claim not to have the time, and others have been recycling the quote (I think it was originally attributed to Marcella Hazan) that “saying you don’t have time to cook is like saying you don’t have time to bathe”.  I could go on at length about this topic*- the short version being that I mostly agree with Ruhlman but think he comes off as elitist and unrealistic (uh, he’s a writer, he makes his own hours, most of us do not!). But instead, let me tell you about someone who does live up to what I’ll call “the Ruhlman Standard”.

My friend Amanda is a role model for all of us who would aspire to prepare homemade meals on weeknights. Despite having two jobs (a full-time office job AND giving music lessons after work in the evenings), she manages to put together amazing weeknight dinners on a regular basis. Take Monday night, for example.  She invited me for dinner and I was treated to a simple but amazingly flavorful dish of chorizo and potatoes in a garlicky, sherry-spiked broth.  A salad, bread and good cheese rounded out the meal, and a bottle of rosé from Provence was the perfect foil to the spicy chorizo.

As if this all wasn’t enough, she was generous enough to let me take some home!  I hadn’t brought my camera to her house so I have no shots of her lovely table with the cheeses, salad and wine, but I got to snap a few shots of the leftovers- I love the way the creamy potatoes look in the bright red sauce, with a scattering of cilantro for contrast of flavor and color.  If you’re in need of an uncomplicated but decidedly un-boring after-work recipe, look no further: all you have to do is chunk up some potatoes, chop a little onion, and you’ll have this simmering on the stove in no time.

*Anita over at Married with Dinner had a very thoughtful response to this which pretty much sums up my feelings.  She is doing a series called Dinner on a Deadline, in an attempt to provide realistic solutions for people who want to find time to cook after work.  Hop on over there for more ideas.  I also have a Fast and Easy category here where you might find inspiration for after-work meals.

Chorizo & Potatoes in a Sherry Broth
printer-friendly version

1 medium yellow onion, finely chopped
4 oz bacon or pancetta, cut in small strips or cubed
12 oz Mexican (fresh) chorizo (see note)
3 garlic cloves, finely chopped
1 bay leaf
1 cup dry sherry
1 ½ lbs small waxy potatoes, scrubbed and skin-on, halved or quartered depending on size
4-5 cups boiling water (a tea kettle is handy for this)
salt and pepper to taste
chopped fresh cilantro (if you can’t abide cilantro, substitute parsley)

Note: This recipe was originally intended to be made with Spanish chorizo, a cured, dry sausage.  However, Amanda made it with fresh, and as fresh chorizo is much more easily obtained (not to mention less expensive) here, I have adapted the recipe accordingly.

Directions: Preheat the oven to 400°.  Put water on to boil.  Heat a Dutch oven or other large oven-safe pan over medium-low heat.  Add the bacon or pancetta and cook until it begins to render a bit of its fat.  Add the onion and garlic. Continue to cook, stirring occasionally, until the onion has softened.

Raise the heat to medium-high and add the chorizo by squeezing it out of its casing in bite-size pieces (think small meatballs/coins).  Let the pieces of sausage “set” for a moment so they don’t break apart when you stir them.  Cook for another 5 minutes, stirring gently. Add the bay leaf, sherry, and about 1 tsp salt; stir. Add the potatoes and pour over enough boiling water to cover the potatoes about ¾ of the way.

When the liquid has come to a simmer, put the dish, uncovered, in the preheated oven and cook for 30 minutes. Check it half way through that time to make sure it hasn’t dried out too much, and give it a stir (if the liquid looks low, add another splash of water and sherry).

Remove the dish from the oven and taste the broth. Season with salt and pepper if needed, or if it tastes at all watery, you can further reduce the cooking liquid by simmering on the stovetop.  You’re not really looking for it to be a soup, but you definitely want several spoonfuls of the flavorful broth with each serving.  Ladle into 4 shallow bowls, and garnish with some chopped cilantro.

basque-inspired peasant soup

soup-color-adjust-21There’s a soup I’ve made several times out of the Moosewood Daily Special cookbook that consists of sautéed onions, thinly sliced potatoes, and tomatoes on a garlicky broth. (This cookbook is a great resouce for vegetarian soups and hearty grain-based salads, although I have to cop to using chicken stock instead of vegetable in many of the soup recipes…)* The Moosewood recipe is good, don’t get me wrong, but I wanted a heartier soup and needed to use up some leftover ham I had from Christmas dinner.  The Basque region of France & Spain is known for using ham, peppers and onions in a variety of dishes, so I was inspired by those flavors.  I decided to cut the potatoes in chunks rather than slices to make the soup more rustic, and added the peppers for a bit more color and sweetness.  The addition of smoked Spanish paprika, aka Pimenton de la Vera, was the final element.  (There is another type of dried, powdered red pepper specific to the Basque region called Piment d’Espelette that would probably be great in this as well, but I didn’t have any on hand.) As long as we’re on the subject of spices, Penzey’s is a great resource. You can order online, or if you’re in the Detroit area they have a store at 13 mile & Southfield. The last time I was there, I picked up Szichuan peppercorns, kalonji, mustard seed, garam masala and more… But back to the soup! Here it is: hearty, simple, with warm Spanish flavors to ward of the chill of winter.

*Notes for vegetarians: To make this a vegetarian soup, simply omit the ham and substitute vegetable stock for the chicken stock. The Moosewood book actually has a great garlic stock that is used in the original recipe. Also, smoked paprika is a great way to add a little “meatiness” without actually using meat (the smokiness emulates a bacony flavor).

Basque-inspired Peasant Soup/ Soupe Paysanne à la Basquaise printer-friendly version

3 medium sweet onions, such as Vidalia or Walla-Walla
6-8 small redskin potatoes, or the equivalent amount of larger potatoes (see notes)
1 head roasted garlic (see notes)
2 cups chicken stock
1 14-oz can diced tomatoes
1 16-oz jar roasted red peppers, not marinated (I’d say two large peppers if you’re roasting them yourself)
2 cups diced ham
4-5 sprigs fresh thyme
olive oil
smoked Spanish paprika


Notes: For the potatoes, I used redskins, but feel free to substitute a starchier potato if you’d like a thicker soup. I would guess that two large potatoes would suffice if you’re using Russets or Yukons. If using either of these, I’d probably peel them. For the roasted garlic, if you don’t want to turn on the oven, you can “roast” the garlic in the microwave. It’s not quite the same, but it’ll do if you need to speed things along. Just peel away most of the outer skin, slice off the top, put in a small dish, pour olive oil to coat, and microwave on 30% power for 10 minutes, flipping it halfway through.


Directions: Slice the onions as thinly as possible, and cut the potatoes into bite-sized cubes. Remove all the skins from the garlic and cut all but the smallest cloves in half. Heat a few tbs. olive oil in a heavy-bottomed stockpot or Dutch oven, add the onions and lightly salt them. Sauté over medium heat until they begin to soften, and then add the potatoes and garlic. Cook for another 10 minutes or so while you slice up your peppers and dice the ham, stirring occasionally. When the onions are fully softened and translucent, add the 2 cups chicken stock and a large sprig (or 2 smaller sprigs) thyme, and bring to a simmer. Cook at a low simmer until the potatoes are tender. Add the can of tomatoes (juice and all), peppers, and ham and keep at a very low simmer for about 10 more minutes to warm through and allow the flavors to blend. When serving, garnish with a sprinkle of the smoked paprika and a scattering of fresh thyme leaves. To continue the Spanish theme, serve with crusty bread and slices of Manchego cheese, and a nice bottle of Rioja.