1 sm. red onion
Red wine vinegar
1/2 green pepper
1/2 red pepper
2 ripe tomatoes
1/2 cup flat leaf parsley
2 cloves garlic
Extra virgin olive oil
Sherry vinegar
1/2 lb. salt cod, soaked, skinned, boned and shredded
Black olives

This is a general list of possible ingredients, such as parsley or sherry and red wine vinegar. Many local Esqueixada dishes in Catalunia do not cointain those ingredients.

• 1 pound mix of carrots and beets, peeled and trimmed
• 1/4 cup olive oil
• 1 teaspoon orange zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice
• 1 garlic clove, minced
• 1 teaspoon harissa paste (optional)
• 1 teaspoon paprika
• Sea Salt to taste
• 2 tablespoons chopped mint, plus more for sprinkling
• 2 tablespoons chopped Italian parsley
• 3/4 cup crumbled feta

• 1/2 cup small-dice red onion (about 1/2 medium red onion)
• 1/4 cup freshly squeezed lime juice (from about 3 medium limes)
• 1/4 cup vegetable oil
• 1 teaspoons sea salt or as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 medium garlic clove, finely chopped
• 1 medium head of green or red cabbage (about 2 pounds)
• 1/3 cup coarsely chopped fresh cilantro

Hot Chocolate

450ml whole milk

70g 70% cocoa high grade, i.e. Valrhona, chocolate, finely chopped

30g good-quality milk chocolate, finely chopped or grated

75ml cream

¼ tsp ground cinnamon

Pinch of salt

1. Warm about 150ml milk in a pan over a medium heat and stir in the chocolate. Continue to stir until the chocolate has melted into the milk, then whisk in the remaining milk and the cream.

2. Continue to heat until the mixture is hot, but not boiling, then add the cinnamon and a pinch of salt. Taste, adjust if necessary, and serve. For a frothy finish, whisk vigorously just before pouring.

Serves 2

Chili Hot Chocolate

300 ml whole milk

1/2 red chili

50g Chocolate broken into small pieces

50ml single cream

1. Pour the milk into a saucepan. Carefully slice the chillies in half lengthways and deseed, leaving the stalks attached in order to remove them from the milk easily. Add to the milk.

2. Slowly bring to a shivering simmer. Remove from the heat and infuse for 10 minutes, so that the milk takes on the chili flavor. Reheat the milk, add the broken chocolate and cream and stir on a low heat until the chocolate is dissolved. Remove and discard the chillies. Serve garnished with a slice of fresh chili (in season.

1 teaspoon ground fennel
1 teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided (I used dried and skipped the sprigs)
2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided
1 tablespoon kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
6 tablespoons olive oil, divided
1 3½–4 pound chicken
1 lemon, quartered
1 head of garlic, halved crosswise

1. Preheat oven to 300°F (150 C°). Mix the fennel, red pepper, chopped or dried marjoram, chopped thyme, 1 tablespoon salt, ½ teaspoon pepper, and 3 tablespoons oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.

2. Roast, basting chicken every hour, until skin is browned, meat is extremely tender, 2-3 hours. Let chicken rest about 10 minutes before carving.

• 6 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 9 garlic cloves, crushed
• 6 sprigs marjoram, plus more for garnish
• 7 pounds ripe orange or red tomatoes (about 14), coarsely chopped
• a pinch of sugar
• Sea salt and freshly ground pepper

In a large stockpot, heat the oil over medium-low heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent and very tender, about 15 minutes. Stir in marjoram, tomatoes, and sugar; season with salt and pepper.

Raise heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer until liquid is reduced by one-quarter and has thickened slightly, 15 to 20 minutes. Remove from heat and remove marjoram sprigs. Let soup cool 10 minutes.

Pass soup through a food mill, season with salt and pepper. Serve garnished with marjoram sprigs.

North African style is probably my favorite out of 12 recipies of grilled eggplant

Preparation

Cut eggplants into 1-inch-thick rounds; make shallow cuts on both faces and rub with a mixture of 3 tablespoons olive oil and 1 tablespoon minced garlic. Add 2 tablespoons honey and 1 tablespoon ground cumin. Grill, covered, until tender and lightly browned, turning and brushing with more oil as needed, about 20 minutes. Layer with grilled tomato and onion and if you like, cooked ground beef or lamb. Garnish: Parsley.