Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
If there’s one thing chorizo is not, it is subtle. Pork, fat, garlic and pimentón. In copious amounts. Even in its most reserved incarnation, chorizo is bold.
Recipe and pictorial of chorizo fresco from "Charcutería: The Soul of Spain" by Jeffrey Weiss.
Nata is the cream that thickens and congeals from boiling raw milk. Its naturally sweet, creamy, silky, and tastes absolutely fabulous dolloped on top of toasted homemade, European style bread.
Wild but very mild Alioli recipe, based on the original Catalan recipe. No egg yolks/ No food processor. Serve with potatoes, meat,fish or add to sandwiches.