Recipe - Crema Catalana

Much of Andorran food is Catalan in nature.  This is the Catalan version of Creme Brulee.  The Catalans and French disagree on who created the dish first.  The major difference between the French version and the Catalana is in this one you can taste the Moorish influence of the cinnamon and the citrus peel.  It's very common to eat on March 19th, Saint Joesph's Day.

Crema Catalana

Ingredients:

• 1 cup sugar (divided)
• 4 egg yolks
• 1 T cornstarch
• 1 cinnamon stick
• 1/2 lemon or orange rind (I used orange)
• 2 cups whole milk (I used 1 cup cream and 1 cup 2%...it evens out...)

Directions:

1. In a pan, but not on the heat yet, beat together the egg yolks and 3/4 cup of the sugar until the mixture becomes frothy
2. Add the cinnamon stick and grated lemon/orange rind.
3. Mix the cornstarch with 2 T of cold milk.  Once well incorporated, add to the rest of the milk.
4. Turn the heat on medium-low and slowly add the milk to the egg mixture. 
5. Stir until it just starts to thicken and then remove from the heat.  This took me about 12 minutes.
6. Remove the cinnamon stick before pouring the mixture into 4 ramekins.
7. Refrigerate at least 2-3 hours or overnight
8. Pre-heat broiler.  Sprinkle the remaining sugar over the cremas.  Broil for 10 minutes.  Serve immediately.

References:

• http://spanishfood.about.com/od/dessertssweets/r/cremacatalanar.htm
• http://laylita.com/recipes/2009/03/19/crema-catalana/
• http://www.hispanickitchen.com/profiles/blogs/crema-catalana

Recipe - Trinxat (Savory Potato and Cabbage Cake)

This is a bit like an Andorran "Bubbles and Squeak".  The name comes from the Catalan word trinxar, which means "to slice".

You can add sauteed mushrooms and/or shredded cheese to this dish.  Just add them when you add the garlic.

Trinxat

Ingredients:

• 1 green cabbage, cored and shredded
• 1 lb potatoes, peeled, not diced.
• 1 package bacon, diced
• 4 T minced garlic
• olive oil

Directions:

1. In a large pot, boil the cabbage in salted water for 20 minutes.
2. Add the potatoes and cook until they are tender, another 20 to 25 minutes.
3. Drain then return to pot.  Mash with the garlic.
   
   
   
   
   
4. In a skillet that can also go in the oven, saute the bacon until well cooked.
   
   
   
   
   
5. Press the potato cabbage mixture onto the bacon and cook for about 5 minutes.
   
   
   
   
   
6. Place under the broiler until it's golden brown, another 3 to 5 minutes.  If your pan cannot go in the broiler, either carefully flip the Trinxat and cook the other side, or slide it onto a pan that can go into the broiler.
7. Put on serving dish, bacon side up.

http://globaltableadventure.com/2010/02/28/recipe-trinxat/
http://www.europeancuisines.com/Andorra-Trinxat-Savory-Potato-And-Cabbage-Cake
http://en.wikipedia.org/wiki/Trinxat

Recipe - Chorizo and White Bean Stew

This reminds me of an Andorran cassoulet.  It was perfect for a cold February day.

Chorizo and White Bean Stew

Ingredients:

• 2 jars white beans
• 1 jar tomato
• 1 T tomato paste
• 3 cups chicken stock
• 3 T garlic
• 2 T butter
• 1/4 cup white wine
• 1 yellow onion, diced
• 4 Spanish chorizo links, coined
• 4 cups fresh spinach
• 1 t cayenne
• 1 t thyme
• 1 t oregano

Directions:

1. Saute the onions in the butter for about 10 minutes
2. Add the garlic and saute another minute
3. Add the chorizo and cook about 3 minutes per side.
4. Mix in the herbs and wine.  Let simmer for 3 minutes to reduce.
5. Add the tomatoes and tomato paste, simmer for 5 minutes.
6. Add the chicken stock and simmer for 15 minutes.
7. Rinse the beans and add them with the spinach.
8. Simmer 10 minutes.

References:

• http://www.recipeisland.com/blog/andorra-chorizo-and-white-bean-stew-with-spinach/