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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in ham (2)

Thursday
Sep062012

Huevos Cordoniz

DateThursday, September 6, 2012 at 9:05PM

Back at Busot it was my turn to cook for the Lippy Witches. I did a spread of a number of things, including a couple of the tapas dishes from MoVida Rustica that I have posted previously – Pinchos and Alcachofas con Jamon. As always, however, the most popular dish was the simplest – Huevos Cordoniz (literally, quail eggs).

When I was 17 I lived in Granada for 3 months. My friend and I found a little bar near where she lived and it became our local. Granada is one of the few places in Spain where you still get free tapas with every wine or beer and Bar Rios on Calle Socrates is one of the few bars in Granada that gives you a choice of what that will be. We went almost every night to fill up before our night out.

The menu at Bar Rios has just 8 items and is very simple – chorizo on a roll, omelette on a roll, lomo on a roll, morcilla on a roll…  but the produce was good quality and all cooked and seasoned perfectly. My favourite was what they called Huevos Cordoniz, a baguette round with a slice of jamon topped with a fried  quail egg. For my English palette – it was like a mini mouthful of bacon and eggs. So simple but so good. I have made it many times since and everyone always loves it.

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AuthorVix | Comment5 Comments |
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Thursday
Jun022011

Tapas no.2: Alcachofas con jamón from Movida Rustica

DateThursday, June 2, 2011 at 10:08PM

In Andalucia, Southern Spain, it is rare to come across vegetables when dining out. Apparently, this is because the locals eat a lot of vegetables at home so when they go out they prefer to order meat and fish. Perhaps this is why one of the first dishes that caught my eye when I was flicking through Movida Rustica was the Alcachofas con Jamón. I love artichokes, but I never saw one in my entire time living in Andalucia, although the addition of jamón in vegetable dishes is familiar making a vegetarian’s passage through Spain even more trying.

“In Zaragoza there is a small suburban restaurant owned by a man who has made his life studying jamón. He is a brilliant cortador … who jokingly says he sold his soul to the devil to be able to cut jamón so well. ... This is one of the dishes he served me one day: brilliantly soft artichokes in a delicate jamón and sherry-flavoured sauce.”

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AuthorVix | Comment2 Comments |
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