Tag Archives: wine pairings

Guapissima!

This marks the second in a thrilling series of recipes by Begonia Colomar.  

Gemelli Pasta in Old Fashioned Basque Style Tomato Sauce, Sauteed Beet Leaves, Button Mushrooms, and Chorizo 

Serves 2 (lovers)

Old Fashioned Basque Style Tomato Sauce

Ingredients:  

6 fresh ripe plum tomatoes cut into fourths

1 small yellow onion /chopped

 3 tbsp olive oil

2 tbsp brown sugar (for this recipe, I recommend the extra sweetness)

1 garlic clove

1 tsp salt, or to taste

Preparation:  

Heat oil, then add onions and cook at medium high heat until clarified and golden.  Then add the garlic and cook for 1 minute, stirring constantly.  Add the tomatoes, salt, and sugar and bring to a boil.  After the sauce has reached boiling, reduce the heat to low let simmer for 30 minutes, stirring occasionally to prevent from sticking.

Sauteed Beet Leaves, Button Mushrooms, and Chorizo

 

Ingredients:

1 tbsp raw pine nuts

1 shallot / finely chopped

1 garlic clove / minced

10 button mushrooms / brushed clean and thinly sliced

1 bunch beet greens with stems / well washed and cut roughly into large pieces

3 tbsp olive oil

1 three-inch piece of Spanish chorizo/ halved and cut in thin slices

1  stem fresh thyme

pinch salt

Preparation:

Remove thyme leaves from stem and set aside.

Heat oil in a pan over medium-high heat.  Add pine nuts and brown for 10 seconds.  Remove the pine nuts and set aside.  Leave remaining oil in pan.

Reheat the oil over a high flame.  Add shallots and allow to brown for 1 minute.  Add  garlic and cook for one minute, then add mushrooms and saute over high heat for 2 more minutes.  Finally, add chorizo and stir, allowing flavors to mingle for one minute before adding beet greens, salt, and thyme leaves.  Cook until the greens turn dark and reduce in size ( 3 – 5 minutes).

Gemelli

Ingredients:

Gemelli pasta 

1 stem fresh thyme

olive oil

salt

Preparation:

Remove thyme from the stem and set aside.

Bring water to a boil.  Add plenty of salt and a bit of olive oil to the boiling water.  Then add gemelli and boil, until al dente.

Drain well.  Sprinkle with the thyme and a bit of olive oil (this will keep the noodles loose and firm).  Set aside.

To Serve:

Warm a large serving bowl.  Add the gemelli, tomato sauce, toasted pine nuts and green and toss thoroughly.

Sprinkle with fresh Romano or parmigiana cheese and serve immediately.

This is a hearty winter pasta that will pair well with a robust red Merlot or Chianti.

Buono Appetito!

gemelli

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A Real Treat

Begonia Colomar has agreed to contribute her culinary talents to A Rockridge Life.  Ms. Colomar was raised in the Basque country of Spain.  Her nuanced palate, which she cultivated in the Spanish countryside of her childhood, is obvious in the impeccable flavors she is able conjure with fresh, everyday ingredients.  We can’t all sit down at her table each night, but we may now strive to replicate such an experience in our own homes through her thoughtful recipes.  Without further ado, I present Ms. Colomar:

Galloping Flavours: Braised Pork Chop with Saffron Chorizo Orzo and  Onion Marmalade

by Begonia Colomar

Serves 2 (lovers)

Ingredients:  

two 1″ cut  Pork Chops

For the Rub:  

1   tsp  whole coriander

1/2 tsp  whole white pepper

1/4 tsp  whole fenugreek

1/4 tsp  whole cumin

1/2 tsp  smoked paprika

Preparation:  

Bring pork chops to room temp approximately 20 minutes prior to braising.  Generously salt them (Maldon is highly recommended).  Combine the herbs and spices and then grind them.  A spare or carefully cleaned coffee grinder can be used for this purpose.  A mortar and pestle works too but requires more elbow grease.  Pat the pork chops generously on both sides with the herb and spice rub.  Set the pork chops aside and keep at room temperature while preparing the marmalade.  

For the Onion Marmalade:

3 yellow onions /peeled,halved and sliced

1 shallot /peeled,halved and sliced

3 tbsp brown sugar

pinch freshly ground pepper

pinch salt

1/4 tsp dried tarragon

3 tbsp extra virgin olive oil

1 tablespoon unsalted butter

Preparation:

Heat oil and butter in a skillet.  Add the onions, brown sugar, salt, and pepper.  Cook on very high heat while stirring frequently for 5 minutes.  Add tarragon and continue to cook on high heat for an additional 5 minutes.  Do not allow onions to boil or burn. 

For the Orzo:

1 cup orzo

1/2 yellow onion /minced

1/2 leek/minced

1 garlic clove /minced

1/4 tsp Spanish saffron threads

3 cups vegetable stock

3 large whole sage leaves

2 inch cube Spanish chorizo halved and thinly sliced

1 tsp salt

olive oil

Preparation:

Preheat the oven to 375.

Add a bit of olive oil, just enough to barely coat the pan (approximately 1/2 tbsp) to an oven-proof frying pan. Heat the oil until you see smoke forming.

Add the pork chops and sear 2 minutes per side on high heat.  Cover the pan with an oven-proof lid or tin foil and place in the oven.  Let the pork chops cook in the oven for 10 to 12 minutes.

While the pork chops are in the oven, heat the oil for the orzo in a medium size pot.  Add onions and leeks and cook on medium high heat until caramel color, then add garlic.  Add the orzo and saffron to the mix and stir constantly for approximately 2 minutes.

Add the stock and salt and let simmer at medium high heat for 10 -12 minutes or until the orzo has absorbed the stock and has a creamy texture. 

While the orzo is cooking remove the pork chops from the oven and let sit, still covered for 5 minutes before serving.

Keep stirring the orzo.  When the stock has been completely absorbed, add the sage and chorizo.  Turn off the heat, and serve the orzo very hot.  

Place the pork chops atop the hot orzo, and spoon the onion marmalade on the side.

This meal will pair deliciously with a full-bodied Chardonnay.

Buen Apetito!!

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