October is a month that is there. It does not have that rumor of melancholy that characterizes September, the spring reverie of April or the heat of a family reunion that December brings. Not October, October is there still, quiet, without making a fuss. October is to the months what King Gaspar cavalcades: so bland, you just wait for it to pass once and for all. But hey, you also have to see that on these dates we have pumpkins, endives or chard, ingredients that are great to make a weekly menu like the one we propose this time. And remember: if you want to find out before anyone else about everything that is going on, you can subscribe to our newsletter and you will receive El Comidista’s weekly menu in your email every Friday. Here you have all the information.
Monday September 27
A caprese salad of a lifetime with the addition of fruit, which not only adds color but also combines exceptionally with mozzarella cheese, tomato and basil.
CHULETILLAS DE TERNASCO A LA VILLEROI DE ROMERO
If you add a villeroi to some lamb chops from Aragon, the result is an easy platazo to make. In addition, the touch that gives the milk infused with rosemary to the béchamel makes it even more irresistible.
100% old and 100% homemade, the star of the eighties kitchen always returns with the heat, just like ‘Verano Azul’, ‘The A team’ or ‘The fantastic car’.
Tuesday, September 28
In Morocco there is a puree called zaluk in which the aubergines are boiled. And although it seems that it is going to be a watery and dull paste, it is a very subtle way of consuming them
SPAGHETTI WITH OCTOPUS AND BLACK GARLIC
Chop the garlic, add it to the sautéed octopus; and only by stirring the spaghetti does it impregnate the mollusk and the pasta with its fabulous flavor.
SEASONAL FRUIT: GRAPES
Take advantage of the fact that the grapes are already in full season and eat them at all hours even if the seeds make you lazy.
Wednesday September 29
The dough of this Valencian uncovered coca is unfermented, so it is prepared in less time than others. Along with the tomato, the peppers, some pineapple and the ‘tonyina de sorra’ (salted tuna belly) finish off the game.
BEANS WITH PUMPKIN
The oven does the hardest part of the job on this comforting stew. You can use canned vegetables or cook them yourself, and take the opportunity to roast other vegetables while the pumpkin is being made.
BAKED FIGS WITH GRAPES AND FRESH CREAM
Baking enhances the sweetness of the figs, while the grapes provide the necessary juice and freshness so that the dessert is not too cloying.
Thursday September 30
A salting that triumphs as an aperitif or ingredient for all kinds of recipes, which we can prepare at home in a very simple way and then flavored with herbs, citrus or spices.
SEASONAL FRUIT: PEARS
They are juicy, they are good, they are in season and they can be eaten alone or in combination. There is no fault.
Friday October 1
Onion is one of the basic ingredients of our gastronomy. What would the sofrito, the potato omelette, the stuffed onions or the classic rabbit onions be without the aforementioned bulb?
Chard, boiled egg and cheeses fill this salty cake typical of Genoese cuisine. The recipe is somewhat laborious, but perfect for celebrations and special occasions.
HAZELNUT AND CHOCOLATE PLUM CAKE
Do you think you are useless at baking? Crying is going to end with this easy and wonderful recipe, suitable for big hands and destined to brighten up your mornings. Or afternoons. Or table tops.
Saturday 2nd October
This fruit is rich in pectins and fiber, as well as being delicious, so take advantage of what the new season brings.
Sunday October 3
This stew of Russian origin is originally prepared with veal, but it can be varied. The important thing is cooking in a creamy and smooth sauce based on cream, tomato and almost caramelized onion.
PUMPKIN, CHEESE AND CHOCOLATE CAKE
We put together a cucurbit that is in full season with cream cheese and chocolate to assemble a very easy piece of pastry -no matter how clumsy you are, you can make it-, autumnal and delicious.
The weekend drink
Did you think that tomato juice only went well with vodka? Manel Vehí, in charge of the Boia Nit cocktail bar in Cadaqués, gives a twist to Bloody Mary using gin, olives and mustard.
If you want to read our previous weekly menus, click here