Saturday, April 22, 2017


We seem to have a lot of April birthdays in our family—grandparents, cousins, my son Benjamin. So there’s inevitably at least one birthday cake on the agenda.

My usual favorite for birthdays is a carrot cake, which is big enough to serve a party. For Ben’s spring birthday the cake was always accompanied by strawberries. Son Daniel would get pomegranates for an October birthday.

"Gypsy's arm" cake roll, lovely for spring birthdays. Serve with bubbly cava to celebrate.

This year I decided to do something different—a roulade filled with white chocolate mousse. In Spanish, it’s called brazo de gitano—meaning “gypsy’s arm,” presumably because the filled and rolled cake sort of looks like an arm. I’ve noticed that in current pastry packaging, the cake is just called “brazo.” The gypsy designation has disappeared, perhaps because singling out that ethnic group is not politically correct in this day and age.

Ben was off to a birthday barbecue afternoon, shared with a friend with a birthday the day before his. He decided that he wanted a carrot cake too. He got it started; I finished it up. Both cakes went to the party!

"Brazo" in arms.

Cake filling is a white chocolate mousse.

Cake and filling are light and sweet. Strawberries are a nice accompaniment.

“Gypsy’s Arm” (Rolled Cake with White Chocolate Filling)
Brazo de Gitano con Chocolate Blanco

Use either the Custard Cream Filling or the White Chocolate Mousse Filling for this rolled cake, also called roulade, Swiss roll or jelly roll. (You will need some custard cream to make the white chocolate mousse; the remainder can be saved for another pastry.) If using the plain custard, flavor the cake and filling with grated lemon zest. If choosing the white chocolate, flavor it with vanilla.

While still warm, roll up the sponge layer with the towel.

The cake—a simple sponge—bakes in a sheet pan lined with parchment. While still warm, unmold it onto a clean dish towel that has been lightly sprinkled with confectioners’ sugar. Roll cake up with the towel.

When the filling is ready, unroll the cake, spread the filling and use the towel as a guide to roll the cake around the filling. Use the towel to lift the cake and ease it onto a serving platter. 

Makes 10 1-inch slices.

For the sponge cake roll
4 eggs, separated
2/3 cup sugar
1 cup flour, sifted
1/2 teaspoon baking powder
Pinch of salt
½ teaspoon vanilla extract
2 tablespoons confectioners’ sugar
Custard cream or white chocolate mousse filling (recipes follow)
1 teaspoon unsweetened cocoa powder

Preheat oven to 350ºF. Prepare a jellyroll pan or rimmed baking sheet, 11 X 17 inches. Brush it with oil, then place a sheet of baking parchment on the bottom.

Place the egg whites in a mixing bowl and beat them at high speed until stiff.

In another bowl, combine the yolks and sugar. Beat on medium speed until thick and pale. Beat in a quarter of the egg whites. Then fold in remaining whites.

Sift the flour, baking powder and salt into the batter and fold it in with the vanilla.

Spread the batter evenly in the baking pan. It will be very thin. Bake until cake springs back when pressed in the center, about 12 minutes.

Spread a clean dish towel on a work surface and sprinkle it with 1 tablespoon of confectioners’ sugar. Reverse the cake while still warm onto the towel. Peel off the baking parchment. While cake is still warm, roll it with the towel into a long cylinder.

Unroll the cake and spread it with the custard cream filling or white chocolate mousse. Using the cloth as a helper, roll up the cake, enclosing the filling. Roll the cake onto a serving dish and allow it to cool.

Sift remaining powdered sugar over the top. Sift cocoa over the sugar. 

Refrigerate the cake. Use a serrated knife to slice it.

Use an offset spatula to spread mousse on the cake.

Roll the cake, enclosing the mousse filling.

The filled and rolled cake. Ends can be trimmed.

Place strips of parchment alongside the cake and sift sugar over it.  Remove parchment with excess sugar.

Sift cocoa over the sugar.

Custard Cream Cake Filling
Crema Pastelera

Makes 2 cups of custard. You will need only 2/3 cup to make the White Chocolate Mousse. The custard also can be served as a pudding or spooned over fresh fruit.

If using the custard cream for the White Chocolate Mousse, it can be prepared in advance, refrigerated, and melted along with the chocolate.

2 cups milk
1/3 cup cornstarch
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla extract (or lemon zest)

In a bowl combine ½ cup of the milk and the cornstarch. Stir until it is very smooth. Add the sugar and egg yolks to the cornstarch and beat until smooth.

Scald the remaining milk. Pour it through a strainer into a heat-proof pitcher. While beating the egg mixture with a whisk, slowly pour the hot milk into the eggs.

Place the custard mixture in a clean pan on a medium heat, beating constantly, until it thickens. Cook, stirring, on a low heat 5 minutes more. Remove and stir in the vanilla. Beat the custard well, then let it cool before spreading on cake.

White Chocolate Mousse Filling
Mousse de Chocolate Blanco

Chilling bowl and beaters makes whipping the cream faster.

2 teaspoons unflavored gelatin
¼ cup water
2/3 cup of Custard Cream Filling (recipe above)
4 ounces white chocolate, broken into pieces
1 cup whipping cream

Sprinkle gelatin over water and allow to soften 5 minutes.

Set a heatproof bowl over a pan of simmering water. Put in the custard cream and the chocolate. Heat, stirring frequently, until chocolate is melted. Add the gelatin and stir until dissolved and the custard cream is smooth. Remove from the heat. Scrape into a chilled bowl.

Fold whipped cream into white chocolate.

Beat the cream until stiff. Beat a scoop of the cream into the chocolate-custard filling, then fold the rest of the cream into the filling. Refrigerate 15 minutes. The mousse filling is now ready to spread on the cake.

Why is the cake called a "brazo"? It does sort of look like an arm.

Birthday boy, Ben, gets a carrot cake too. Not nearly enough candles!

More birthday cake recipes:

Layer Cake with Apricots and Marzipan (Bizcocho de Toledo)  
Sugar-free Almond Torte (Torta de Almendras sin Azucar)  

Friday, April 14, 2017


As I was putting pieces of bacalao to soak, in preparation for my annual Holy Week visitation to salt cod, I realized that my Good Friday postings have amounted to a cod fish aficionado’s tour of Spain.

So far, the tour has touched in Catalonia, with bacalao a la llauna, baked in a wine sauce and served with tiny mongete beans; Andalusia, with cod fritters served with a drizzle of molasses; chickpeas with spinach and cod dumplings from Castilla-La Mancha; creamy cod brandada from Castilla y León, and the renowned bacalao al pil pil from the Basque Country. (Links to those recipes are at the end of this post.)

Cod, potatoes and cauliflower with tangy red ajada sauce. Garden peas add a springtime touch.

This year I’ve headed to Galicia, the far northwest corner of Spain, to sample a popular cod recipe that is ever-so-easy. Potatoes, cauliflower and cod are simmered in water, then served with a tangy ajada sauce made with  garlic, pimentón and vinegar. It’s a dish also served on Christmas Eve, so for the spring holiday, I’ve added fresh green sugar snap peas from the garden. Serve it with a crisp Albariño white wine from Galicia’s Rias Baixas.

Where to next year? I have yet to visit the bacalao dishes of Valencia, of Extremadura, or of Cantabria. After which, I can begin again, as every region of Spain has a dozen or more recipes for this season.

Crisp Albariño is the wine to serve with the Galician cod dish.

Spoon some sauce over cod and vegetables, serve the rest on the side.

Salt Cod with Cauliflower, Potatoes and Garlic Sauce
Bacalao con Coliflor y Patatas con Ajada

Traditionally, the potatoes, cauliflower and cod are all cooked in one pot of water. I’ve chosen to steam the cod separately, which gives it a nice, fluffy texture. If you prefer to cook the cod in the water, add it at the very end, letting it barely simmer for 5 minutes. Overcooking toughens the cod.

Skinless and nearly boneless pieces are cut from center of the cod. Tail is added to flavor the vegetables.

I used skinless, almost boneless pieces of lomo, center-cut “loin,” each weighing 3 to 4 ounces. They needed about 36 hours soaking time. Thicker cuts of cod need longer soaking. Change the water every 6 to 8 hours. I used a skin-on tail-end of cod to cook with the potatoes and cauliflower, adding flavor to the vegetables. (Picked off the bones, the flesh is great for croquettes or patties.)

The Galicians have dozens of varieties of potatoes. I find that waxy-red boiling potatoes are best for this dish, as they won’t disintegrate when cooked.

Traditionally the ajada sauce is made with ordinary unsmoked pimentón (paprika). You can add some smoked pimentón as well.

Start this recipe 2 or 3 days before serving in order to allow time for the cod to soak.

Serves 4.

8 (3-ounce) pieces center-cut salt cod plus another piece of cod to cook with the potatoes
8 cups water
1 teaspoon salt
Sprig of parsley
4 medium red potatoes (1 pound), peeled and cut in half
1 egg
½ onion
1 pound cauliflower, cut into sections
1 cup sugar snap peas (optional) or parsley
4 cloves garlic
1/3 cup extra virgin olive oil
2 teaspoons pimentón (paprika)
½ teaspoon smoked pimentón
Pinch of hot pimentón or cayenne (optional)
1 tablespoon vinegar
2 tablespoons hot water
Salt, if necessary

Wash the pieces of salt cod to remove surface salt. Place them in a glass container and cover with cold water. Cover the container and refrigerate. Soak the cod for 36 hours, changing the water 6 times during the soaking period. Drain well and set aside.

Bring 8 cups water to a boil with 1 teaspoon salt and parsley. Add the potatoes, egg and onion. Cook until potatoes are almost tender, 10 minutes. Remove the egg and plunge it in cold water.

Add the cauliflower and extra piece of cod to the potatoes. Bring again to a boil, reduce heat and cook until cauliflower is just tender, about 5 minutes. Do not overcook. Cook the peas, if using, in the same pot for 1 minute.

Drain the potatoes and cauliflower and keep them warm.

Steaming cod over boiling water keeps it tender, prevents it from disintegrating in cooking.

Meanwhile, place a steaming rack in a pan with at least 1 inch of water. Bring the water to a boil. Place the pieces of salt cod on the rack, cover and reduce heat so the water bubbles gently. Steam the fish until it flakes easily, about 8 minutes.

Ajada sauce is olive oil, garlic and three kinds of pimentón.

Meanwhile, slice the garlic crosswise or chop coarsely. Heat the oil in a small saucepan. Add the garlic on medium heat and cook it until it begins to turn golden. Remove the pan from the heat. Stir in the three kinds of pimentón, the vinegar and hot water. Add salt, if needed (cod may not need extra salt).

Peel and cut the cooked egg in quarters.

Serve the potatoes, cauliflower and pieces of cod with peas, if using, and quartered egg. Spoon some of the garlic-pimentón sauce over the cod and vegetables. Pass remaining sauce at the table. If you have not used peas, garnish the plates with parsley.

More recipes with salt cod:
Cod Fritters with Molasses (Tortillitas de Bacalao con Miel de Caña)
Salt Cod in Garlic Pil Pil Sauce (Bacalao al Pil Pil)
Chickpeas and Spinach with Cod Dumplings (Potaje de Garbanzos y Espinacas con Rellenos)
Garlicky Salt Cod Spread (Brandada de Bacalao 
Olive Pickers’ Cod and Potato Stew (Pote Aceitunero) 
Salt Cod with Manchego and Pine Nuts (Bacalao al Ajo Arriero)


Friday, April 7, 2017


Over the years, I have collected dozens of soup recipes from every region of Spain. Many are simple and rustic peasant meals, often concocted with little more than bread, water, garlic, salt and olive oil, a paltry few ingredients to feed a family. But, add some unusual flavoring, some bits of ham, a few eggs, crushed nuts, foraged greens or vegetables from a garden plot and they become inspired.

Asparagus soup is served with cheesy toasts.

This asparagus soup is a good example of that. It is originally made with skinny, somewhat bitter, wild asparagus, foraged in the springtime. Here I’ve used fat stalks of cultivated asparagus and the “refinement” of good chicken stock to give the soup more substance.

A La Mancha version might have saffron (or, yellow coloring, if you're a peasant who is saving all the precious saffron to sell) and, interestingly, caraway seeds, which complement asparagus very nicely. The toasted bread goes on top of the soup, which might have eggs poached in it.

In Andalusia, the soup starts with a sofrito of onion, green peppers and tomatoes with pimentón (paprika) instead of saffron. The soup with asparagus is ladled on top of thick slices of stale bread. In fact, in the area where I live, it’s called sopa porcima, meaning “por encima,” “on top”.

Today I'm making the La Mancha version. There are several ways to finish this soup. 1. Ladle the soup into individual oven-safe earthenware bowls; place the toasted baguette on top and break an egg into each bowl. Bake until egg is set. 2. Poach one egg per person in the simmering soup. Ladle out egg and soup to serve. 3. Beat one or two eggs. Beat some of the hot soup into the eggs, then stir them into the soup. Do not boil.

Asparagus soup with eggs and toast is baked in individual cazuelas. as

Or, poach the eggs right in the soup, then ladle them into individual bowls.

A third way to finish the soup--beat eggs into the hot soup to slightly thicken it.

Manchegan Soup with Asparagus
Sopa Manchega con Espárragos

Use homemade or canned chicken stock for this soup or, if you happen to have some, the caldo from a cocido pot, made with ham bone, chicken and beef. Or, make a vegetarian version of this soup by changing the chicken stock for water or vegetable stock and omitting the optional ham bits.

The rounds of toasted baguette in the soup soak up the broth and turn into pillowy “dumplings.” If you prefer crisp toasts, serve them separately.

Toasts with cheese--add to the soup or serve on the side.

Should you have esparragos trigueros, wild asparagus, chop it and blanch in boiling salted water for 5 minutes. This eliminates possible bitterness.

Serves 4.

1 ½ pounds green asparagus
¼ cup plus 2 tablespoons olive oil
1 cup finely chopped onion
¼ cup chopped ham (optional)
2 cloves garlic, sliced crosswise
Pinch of saffron threads
6 cups homemade or canned chicken stock
Freshly ground black pepper
¼ teaspoon caraway seeds, lightly toasted and coarsely crushed
½ cup grated Manchego cheese
1 tablespoon chopped parsley
½ tablespoon chopped chives
8 1-inch thick slices of day-old baguette

Break off and discard butt ends of asparagus. Cut off tips and set aside. Chop stalks into ¼ -inch pieces and reserve. Blanch the tips in boiling, salted water for 1 minute. Refresh under cold water, drain, and reserve them.

Heat ¼ cup of oil in a soup pot or deep cazuela on medium heat. Sauté the onion until it begins to brown, about 8 minutes. Add the ham, if using, sliced garlic and chopped asparagus. Sauté 5 minutes more. Push the asparagus to one side and add the saffron threads to the pan. Toast it 1 minute.

Add the chicken stock. Season with salt and pepper. Bring to a boil, then simmer the soup, covered, until asparagus is very tender, about 15 minutes. Add the crushed caraway seeds.

Preheat broiler.

In a bowl combine the cheese, parsley and chives. Set aside.

Toast baguette slices under broiler, then add cheese.
Place the baguette slices on a rack and brush on both sides with 2 tablespoons of oil. Place under the broiler. Turn to brown both sides, about 1 minute per side. Remove.

Spoon cheese on top of each slice and return to the broiler until cheese is melted, 30-60 seconds.

If finishing soup in the oven, preheat oven to 450ºF. Ladle soup into 4 cazuelas. Place 2 cheese-toasts in each. Break an egg into each cazuela and scatter a few asparagus tips on top. Bake the cazuelas until egg white is set, but yolk still liquid, 5 to 8 minutes. Carefully remove the hot cazuelas and serve.

If poaching eggs in the soup, bring the soup to a simmer. Using one egg per person, break them, one by one, into a saucer or cup and carefully slip them into the soup. Cover the pot and simmer until whites are set but yolks still runny, about  3 minutes. Use a slotted spoon to remove eggs to soup bowls. Ladle over soup and add the toasts. Add a few asparagus tips to each bowl.

To thicken soup with beaten egg: beat 1 or 2 eggs in a bowl. Beat in some of the hot soup, then whisk the egg into the soup pot. Do not boil. Serve the soup in bowls with the toasts on top and garnished with reserved asparagus tips.

Poach eggs right in the soup. Ladle them out onto the cheese-toasts.

More asparagus recipes:

Other peasant soups:

Sunday, March 26, 2017


Ben came home with 10 kilos (22 pounds) of avocados, picked at a friend’s orchard. After several joyful days of eating guacamole, avocado-shrimp cocktail, avocado toasts, soup with avocado garnish, I started looking for some new ways to enjoy the fruit. At the rate of several a day, we would never be able to use them all, especially as they tend to ripen all at once. 

Avocados galore! Unfortunately, once picked, they all tend to ripen at the same time.

I experimented with freezing the whole avocados, hoping to assure my guacamole futures. This works, sort of.
Frozen and thawed.

Defrosted, the avocados still have good flavor, but they become soft, great for smashing for guacamole but not much good for slicing into salads.

The freezing experiment gave me an idea, though—what about avocado ice cream? I make myself batches of fruit “ice cream” every week, using whatever fruit is in season. Locally-grown mangoes are finished and the ones from Brazil have suffered in transport and storage. Strawberries are coming in, but it’s still early to buy them in bulk. My other favorites—nectarines, peaches and apricots—are a few months away. Persimmons won’t happen until fall. So, when life gives you avocados, make ice cream!

Avocado ice cream, not too sweet, is wonderfully creamy.

Hint: If you have space, refrigerate the unripe avocados, stems still intact. As you use ripe ones, take green ones out of the fridge to begin ripening. This works better than trying to refrigerate all the ripe ones.

The avocado’s creaminess makes it a natural for ice cream. Lemon juice complements the flavor as well as preventing the fruit from darkening. But, then what? A passing comment by a Facebook friend—chile powder on avocado ice cream—inspired me to make the red pepper jam with a jolt of chile. While my ice cream swirling techniques need some improvement, I gotta say that the flavor combo is absolutely sensational.

A swirl of red pepper puree adds piquancy to the ice cream.

Freeze ice cream in individual cups for easy serving.

The red pepper jam is hot and sweet, so I was happy not to add sugar to the ice cream. But Ben preferred it sweetened, so I divvied the cream into two batches, both good.

My only caveat is that this ice cream freezes really hard. Be sure to take it out of the freezer 30 to 45 minutes before serving to soften before dipping. You can also freeze it in individual glasses and only take out as many as will be used at one time.

Avocado Ice Cream with Red Pepper Swirl and Crunchy Pumpkin Seed
Helado de Aguacate con Vetas de Pimiento Rojo y Crocanti de Pipas de Calabaza

2 pounds ripe avocados (3 cups chopped)
½ cup fresh lemon juice
2 cups plain yogurt
1 cup mascarpone, softened
½ teaspoon salt
¼ cup sugar (optional)
2 teaspoons grated lemon zest
½ cup roasted red pepper jam (recipe follows)
Pumpkin seed crunch to serve (recipe follows)

Peel and cut up the avocados, adding the lemon juice to the cut fruit. Puree the avocados, juice, yogurt and mascarpone until smooth. Add the salt, sugar if using and lemon zest.

Freeze the avocado cream until partially frozen, about 3 hours. Using an immersion blender or mixer, beat the ice cream until smooth.

Use a skewer to swirl in red pepper jam.
Spoon about ¼ of the ice cream into a metal bowl. Dribble red pepper jam over the surface and use a skewer to swirl it through the cream. Add another layer of cream, more red pepper and swirl. Continue layering and swirling.

Return the ice cream to the freezer.

To serve, remove ice cream to soften 45 minutes before serving. Scoop into dessert cups and sprinkle with the pumpkin  seed.

Freeze cream in a metal bowl.

Roasted Red Pepper Jam
Mermelada de Pimiento Asado

You won’t need all of the red pepper jam for the ice cream swirl. Try it dolloped into pumpkin or zucchini soup; spread on sandwiches or burgers; as a sauce with roast chicken or lamb.

Canned piquillo peppers could be substituted for the roasted bell peppers. Use 2 (185-gram) cans. Fresh red chile can be used—roast it with the bell peppers—or just use pimentón picante (hot paprika) or a lesser amount of cayenne.

Makes 1 ½ cups jam.

3-4 red bell peppers (to make 1 ½ cups roasted and chopped)
½ cup water
½ teaspoon hot pimentón
¼ teaspoon salt
6 tablespoons sugar

Roast the bell peppers over a gas flame or under the broiler, turning to char them on all sides. Set aside in a pan and tent with foil until peppers are cool enough to handle. Peel away the blackened skin, discard stems and seeds. Cut the peppers up and place them in blender with the water. Puree the peppers until very smooth.

Place the pepper puree in a saucepan with the salt and sugar. Bring to a boil, reduce heat and cook, stirring frequently. Partially cover the pan to prevent splattering. Cook until the puree is thick and jammy, about 15 minutes. Cool.

Pumpkin Seed Crunch
Crocanti de Pipas de Calabaza

3 tablespoons pumpkin seeds
½ teaspoon sugar

Place the pumpkin seeds and sugar in a small heavy skillet. Toast on medium-high heat until sugar is melted and seeds are toasted, about 3 minutes. Scrape the seeds onto a wooden board and allow them to cool. 

Sprinkle the seeds over the ice cream. 

Soften ice cream 45 minutes before scooping.

Sugared pumpkin seeds add crunch to smooth ice cream.

Individual cups are easy to serve.

More recipes for ice cream:
More recipes with avocados: Avocado, grapefruit and fennel salad. Shellfish cocktail with avocado.

Saturday, March 18, 2017


I am all about traditional Spanish cooking, home cooking, which, although often inspired, is seldom fancy. Variations on family dishes are legion, with every housewife adapting recipes to availability, but innovations are few. No one would dream of putting basil or chile into gazpacho, let alone of making a jellied variation with shrimp or turning it into ice cream or foam or smoke.

But, sometimes even the tried and true needs a little tweaking, just for fun. So after I decided on a very traditional Málaga recipe to make this week—potaje de jibia con garbanzos—cuttlefish and chickpea stew, a traditional dish for Lenten meals in which cuttlefish takes the place of the meat and sausage in typical legume stews —I dreamed up some variations to jazz it up a bit.

A traditional Lenten stew with chunks of cuttlefish, chickpeas, chard and potatoes.

Potaje is a sturdy, one-pot family meal--

Same potaje with the addition of shrimp and an inky alioli sauce.

I served the original stew in small portions molded in a disc and embellished them with a garlicky alioli sauce colored black with cuttlefish ink.  The kids thought it was a hoot. I loved the way it looked—right up until I stirred the inky sauce into the chickpea stew, turning it a weird grey! See what you think.

Cuttlefish (jibia, sepia, choco) is a cephalopod, like squid and octopus. It is exceptionally meaty, making it a good choice for this stew. However, either squid or octopus could be used instead. Squid is not so thick as cuttlefish and needs less cooking time. Octopus should be cooked whole for 30 minutes, then cut into pieces to continue cooking in the stew.)

Traditional stew.

Same stew, jazzed up. Serve it as a starter.

Cuttlefish and Chickpea Stew
Potaje de Jibia y Garbanzos

Put the chickpeas to soak a day before cooking the stew.

Char-roast the head of garlic over a gas flame or under the broiler until blackened. Rub off outer skin, but leave the head of garlic whole to make it easier to remove from the stew later.

Serves 6.

Meaty chunks of cuttlefish.
1 pound chickpeas
Hot water
2 bay leaves
1 onion
2 cloves
10 peppercorns
1 tablespoon salt
1 ¼ pounds cleaned cuttlefish, cut in bite-size pieces
1 head garlic, char-roasted
1 green frying pepper, stem and seeds removed
1 medium tomato
1 tablespoon pimentón (paprika, not smoked)
½ teaspoon cumin
¼ cup olive oil
2 cups chopped chard
2 medium potatoes, peeled and cut in chunks
Sprigs of fresh mint to serve

The day before cooking the stew, put the chickpeas in a large bowl and cover with hot water to 1 ½ their depth. Soak overnight.

Drain the chickpeas and rinse them in warm water. Fill a large pot with 10 cups of water: Bring it to a boil and add the chickpeas. When water again comes to a boil, skim off the froth that rises to the top. Add the bay leaves, whole onion stuck with cloves, the peppercorns and salt. Simmer, covered, 40 minutes. (Chickpeas will be about half-cooked.)

Add the cut-up cuttlefish, the whole head of garlic, green pepper and whole tomato. Mix the pimentón and cumin with the oil and stir into the pot.  Bring to a boil, then simmer, covered, 40 minutes. 

Squeeze pulp from garlic cloves.

Use a skimmer or slotted spoon to remove the onion, garlic, pepper and tomato. Discard the cloves and put the onion in a blender. Slip skins off of the pepper and tomato and place them in the blender. Squeeze the garlic cloves into the blender. Blend the vegetables, adding a little liquid from the pot, as needed. Stir the blender mixture back into the pot. Add the chard and potatoes. Bring again to a boil, reduce heat and cook, uncovered, until potatoes and chard are tender, about 20 minutes.

Allow the stew to settle 5 minutes before serving with a sprig of mint in each bowl.

Molded tower has collapsed!


Mold the well-drained stew in ring molds or oiled flan cups. (You can make a disc mold by removing both top and bottom from a 3-inch diameter tuna-fish can.)

Use ink sacs from fresh cuttlefish or packets of frozen cuttlefish ink to color the sauce. Ask your fish vendor for the packets of ink or look for them in the frozen foods section.

Cuttlefish and chickpea stew
Rainbow chard
18 cooked and peeled small shrimp
For the inky alioli sauce:
¼ cup mayonnaise
1 clove crushed garlic
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
3 or 4 (4-gram) packets of cuttlefish ink

Make the stew as in the preceding recipe, using rainbow chard. Use a slotted spoon to separate 6 cups of the cuttlefish, chickpeas and vegetables. Drain off as much of the liquid as possible.

Place a small ring mold on a plate. Fill it with about 1 cup of the cuttlefish and chickpeas, pressing down slightly to pack the mixture. Blot any liquid that runs off with paper towels. Carefully lift off the ring. Continue to mold the remaining 5 servings.

Place 3 cooked shrimp on top of each mound. 

Squeeze ink from packets.

Make the ink sauce. Stir the mayonnaise until smooth. Add the garlic. Beat in the oil little by little so the sauce emulsifies. Stir in the lemon juice. Squeeze cuttlefish ink into the sauce and stir.
Use a spoon to dribble and trail the sauce around the mound of chickpea and cuttlefish stew. Serve room temperature.