“I don’t have to tell you how fragile this precious gift of freedom is. Every time we hear, watch, or read the news, we are reminded that liberty is a rare commodity in this world.” – President Ronald Reagan
Something a little different for me in the breading department I mixed about 1 cup of panko crumbs, a couple of tablespoons of parmesan cheese and crushed pretzels for thin chicken cutlets to be breaded in the 3 step method, boy were they nice and crispy. I also seasoned the flour with pepper, but no salt since the pretzels and the cheese were salty. Finished, they needed no additional salt for my taste buds. Squeeze a bit of lemon over the lightly sautéed cutlets.
A big pot of Majorcan braised vegetables (stew) was the perfect side dish for one night with the intention of having again, but reheated with seasoned white beans over a gentle smoky fire on the grill. Serve over toasted garlic slices of rustic bread. Traditionally the recipe says “brown bread”, but I just went with what I had and like.
The vegetable dish comes together easily once you have all of the vegetables cut, sliced and chopped with a cooking time of about 30 minutes and is pretty basically seasoned with salt, pepper, smoked paprika, bay leaf and parsley and finished with a few shavings of Manchego cheese.
Very nice and satisfying, it is a great next day dish to which I will added cooked seasoned white beans and some spinach or chard…nice side to reheat on the grill alongside the Spanish BBQ ribs. Grill additional bread slices to go with the vegetables.
Recipe adapted from The New Spanish Table
6 tablespoons extra-virgin olive oil plus ¼ cup for finishing the stew
12 ounces bakery whole wheat bread dried sliced about ¼ inch or the same amount of rustic grilled bread rubbed with garlic
1 large sweet onion (such as Vidalia or Maui), quartered and sliced thin
1 large red bell pepper, seeded and sliced into strips
1 medium sliced leek, white and light green part halved and sliced
6 garlic cloves, sliced and an additional 3 cloves sliced
6 fat scallions , trimmed and cut into 1 inch lengths
1 bay leaf
1 small hot chili pepper
6-8 ounces green beans, trimmed and cut into 1 inch lengths
3 ½ cups coarsely chopped green cabbage (about 1/2 large head)
2 cups small cauliflower florets (about 1/4 small head)
2 large tomatoes, seeded, chopped
1 package frozen quartered artichokes
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme
4 teaspoon sweet paprika, preferably Spanish smoked paprika*
1 cup chopped parsley + 2 tablespoon
1 ½ cup + water or vegetable broth
Oil-cured black olives
Heat 6 tablespoons oil in heavy large ovenproof pot over medium heat. Add onion, leek and sliced garlic and cook stirring, until softened, but not browned. Add bell pepper, cabbage, string beans, and scallions and cook stirring, until cabbage wilts, 5-7 minutes, adjusting the heat so that the vegetables don’t brown. Add paprika and stir for a few seconds. Add the bay leaf, chili pepper, tomatoes, and 1 cup water or broth and raise the heat to bring to a boil. Place crumpled parchment paper directly over vegetables, reduce the heat, cover with lid and simmer for 15 minutes. Stir in artichokes, cauliflower, and 1 cup parsley, and ½ cup water or broth and return to simmer. Season with salt to taste, cover the stew again with waxed paper, and cook, covered, over very low heat, until vegetables are very soft, 25-30 minutes.
While the vegetables are cooking, place the chopped garlic and 2 tablespoons chopped parsley and a large pinch of salt in a mortar or mini chopper and mash or process into a paste and finally adding in the remaining olive oil.
Place with a layer of dried or grilled bread slices on the bottom of 11-12 inch casserole or baking dish, sprinkle bread lightly with salt and rush with some of the garlic-parsley mixture. Spoon half of the veggies over the bread. Top with another layer of bread, brush with remaining garlic-parsley mixture, spoon over remaining stew and its liquid. Bake 10 minutes. Allow to stand for a few minutes before serving. Invite guest to drizzle each portion with olive oil…
Serve stew from pot. Pass olives and sliced radishes alongside.