This text belongs to the ‘Comer’ newsletter, which Cristina Jolonch sends to La Vanguardia subscribers every Friday. If you want to receive it, sign up here.
We are fans of soups and we will not tire of insisting that we would like to see them more frequently on restaurant menus. Is there anything more comforting than that welcome broth to prepare the stomach and spirit before enjoying the rest of the dishes? We also like cold soups in summer, light consommés or strong stews.
And with the cold, double cup. In this report we propose some classic recipes for these days: from a cod porrusalda to a thyme soup, a Galician broth or an escudella. Preparations that require time to prepare but that, if we organize ourselves, can last us a few days and can be used to prepare other dishes. Because we are also excited about the use.
– Smaller portions in the school cafeteria? The increase in prices in the market has an impact on what we eat at home and in the restaurant. But also in school cafeterias. In this report, Iker Morán delves into the matter to find out if this increase in the cost of living is reflected in the size of the portions or in the quality of the food they serve.
– Whole 30, the diet that experts advise against. Unnecessarily restrictive. This is how experts describe this fashionable regimen that proposes a radical change in diet for a month straight. It is a diet in which vegetables and lean meats are the protagonists and food groups such as dairy products, legumes and cereals are eliminated. Laura Conde tells us here the reasons why it is not advisable to follow it.
– Ice wines. The sommelier María José Huertas has selected a series of interesting ice wines, those that are made with grapes harvested when the first frost occurs, of different prices and origins. They are sweet and have very peculiar nuances. Here we have the 7 bottles that he recommends to us.
– Hermanos Torres Kitchen. Yaiza Saiz has tried the new menu of the three-star Barcelona restaurant run by twins Javier and Sergio Torres. A whole experience that she tells us and analyzes in this report and in which she highlights, as one of the jewels of the season, her royal hare.
– Leek and ham croquettes. We are enthusiastic about croquettes, leeks and good ham. So the recipe that Ana Casanova proposes to us today seems irresistible to us. In this case the leeks are candied and if we prepare them now that they are in season we can freeze them to use at any time.
