This text belongs to the 'Comer' newsletter, which Cristina Jolonch sends to La Vanguardia subscribers every Friday. If you want to receive it, sign up here.
We had to wait until December to arrive to have to dress warmly and to look for that comforting feeling that only hot soup gives us. We are enthusiastic about soups; the simple and light ones and the most sophisticated ones. Those that we can prepare with basic ingredients from our pantry or those that require more exclusive products.
We are also motivated by those soups with exotic flavors that make us travel mentally. Because soups are always appealing. You also cold them when the heat hits. That's why we like to encourage you to cook them at home and we confess that we would like to find them more present on restaurant menus. Or aren't you excited to be welcomed with a steaming bowl of broth?
- Stay to eat. Chef Begoña Rodrigo stars in the new episode of the podcast Stay to eat. With her we talked about Michelin stars and the rush to get them, about the relationships between colleagues in haute cuisine, about conferences, about the need to be liked by everyone or about the social scourge of mistreatment, which She lived in her parents' house.
- In his ink, chapter 100. Under the heading En su Tinta, every Friday the Comer channel collects one of the succulent stories that our colleague Domingo Marchena writes. This one that you can read here is number 100. The series premiered on September 10, 2021 with the story of Lopecito's adventure, in La Modelo's most surreal escape. Since then we wait impatiently for each new delivery.
- Castelldefels rice. Traditions exist or are created, as has been done by a group of chefs from Castelldefels who together have created a rice that, for them, reflects the essence of the landscape and the pantry of Baix Llobregat. The new Arròs in Castelldefels, at the moment, is already served in fifteen restaurants. Iker Morán tells us about it here.
- The Tortillez. The egg is the main ingredient in Barcelona's Los Tortilez, an establishment with an eighties feel that Hada Macià has visited. There, she explains to us, in addition to a wide variety of tortillas and other traditional dishes, social work is crucial and has just been recognized with an award.
- Lentils with sweet potato parmentier. With the same enthusiasm that we defend the habit of preparing soups, we say that we are enthusiastic about legumes and we defend that they are a regular part of our diet. Today Ana Casanova suggests this recipe for lentils made with violet sweet potato parmentier, a delicious seasonal dish that is also very healthy. Cheer up.
