Mid-October arrives and between the wardrobe change and the bridges you don’t even know what products are in season and, much less, what recipes to cook at home with them. Culinary nonsense, wow. But don’t worry: here we bring you a new edition of our weekly menu, which comes well loaded with dishes made with fruit and vegetables at their optimal consumption date. And remember: if you want to find out before anyone else about everything that is cooking, you can subscribe to our newsletter and you will receive the weekly menu of El Comidista in your email every Friday. Here you have all the information.
Monday October 18
This yellow corn, tomato and pepper soup is an explosion of color and flavor.
MEDITERRANEAN BEEF TATAKI
This tataki, which uses an oriental technique but very Mediterranean ingredients, turns around the traditional system –which marks the pieces at the last moment– to play in favor of flavor.
JAPANESE REQUESTION CAKES
A version of the traditional pancakes, light and airy thanks to the magic of egg white beaten to the point of snow. You can change the cottage cheese for mató and the vanilla for cinnamon.
Tuesday October 19
If you don’t usually eat beets, this salad will reconcile you with it. The creamy yogurt and herb dressing, combined with the hard-boiled egg, makes the flavor of this vegetable soften considerably.
PASTA WITH PORTOBELLO MUSHROOM SAUCE
A frying pan, some mushrooms, a blow of the mixer and little else is what you will need to make this recipe. As a gift, a trick to get a creamy sauce well integrated with the pasta.
SEASONAL FRUIT: KIWI
Kiwi is in season and is one of the fruits with the highest concentration of vitamin C. Ideal for coping with the cold.
Wednesday October 20
This recipe is from Albert Adrià, but you don’t have to have his last name to cook it. The key to the dish is to toast the leeks in the oven to give it a smoky touch.
Yes, we know that cauliflowers do not have wings, but we refer to this recipe like this because we are going to give it the same treatment as chicken ones. And the best: the marinade admits a thousand variants that are just as delicious.
The quesada is a product that in a diet dictatorship would be prohibited. And not only because of its calorie content, but because it is so good that it is difficult to eat just a little.
Thursday October 21
Mix butter with miso and discover the dressing that will enhance any dish in an instant, thanks to its melting texture and the deep flavor of fermented soybeans.
HERBAL STUFFED MILLETS
We tuned a recipe from the book The Silver Spoon, a best-seller in Italian cuisine. Pure Mediterranean concentrated in small stuffed fish.
SEASONAL FRUIT: APPLES
This fruit is rich in pectins and fiber, as well as being delicious, so take advantage of what the new season brings.
Friday October 22
Turn a regular coleslaw into a mind-blowing trip to the East with this recipe. Coleslaw will mix with just about anything.
FABES WITH GIPSY CHEF CLAMS
There are two schools for cooking beans with clams: the green and the red. Pablo Albuerne fuses the two and adds a ‘gypsy’ citrus touch to this classic of Asturian cuisine.
PANNA COTTA DE CASTAÑAS
This recipe was created by Mònica Escudero as a tribute to that time of year and to those good ladies who go cold to make us happy.
Saturday October 23
Juicy thigh, dry breast. Juicy breast, raw thigh. If you want to get out of this vicious cycle when roasting chicken at home, try the butterfly cut. You will also save time and have it ready in half an hour.
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.
Sunday October 24
We version the umpteenth Ottolenghi vegetable recipe, this time with a greeting to autumn with pumpkin as the protagonist, a dried fruit that provides a crunchy touch and a tasty sesame-based sauce.
APPLES AND RAISINS CAKE
The apple and the mixing technique of the ingredients make this cake very juicy, and the yogurt sauce makes it a great dessert.
The weekend drink
Based on the Once Upon A Time series, it is one of the proposals in the book Cocktails out of series, by Mariló Garcia.
If you want to read our previous weekly menus, click here