Adulting: Holiday Hosting

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This year we did Thanksgiving as well as a ladies Christmas potluck. I love hosting and preparing a menu for friends but it can be exhausting. I’m a big fan of hosting potlucks because it’s so much easier and less pressure. Everyone brings something to share. On the other hand it is sometimes nice to host a full dinner party yourself because you control everything and it feels great to serve others. As the only American in the family over here in Madrid most of the Thanksgiving responsibility is bound to fall on me even though my lovely sister in law is now the appointed pumpkin pie baker. Slowly but surely everyone is getting involved and my Thanksgiving’s over here get better each year.

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Here’s our menu.

S T U F F I N G

I love Ina Garten’s Sausage and Herb Stuffing

I follow her recipe and use 4 baguettes of bread. This year I didn’t add salt to the stuffing going into the turkey because the salt from the brine would go into that. This is my number one Thanksgiving dish. I could eat these bready leftovers forever.

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T U R K E Y

The turkey is so important and causes me the most stress. Somehow I have managed not to completely screw it up over the past few years. This year we tried something new and did a brine.

B R I N E

For a 12-15 lb turkey.

2c sea salt

1c sugar

3 bay leaves

3 cloves garlic, crushed

1tbsp black pepper corns, crushed

3 sprigs rosemary, thyme and sage

2.5 gallons cold water

Mix salt in water until dissolved. Place turkey breast side down in large plastic bag. Leave in brine for 12 hours. Remove from fridge and brine one hour before roasting. Rinse turkey and drain well.

Stuff turkey. Rub with olive oil and put butter and garlic between skin and meat. Add a few sprigs of rosemary and thyme to the cavity and on legs and wings.

Add a few coils of aluminum foil to the bottom of turkey roasting pan. Place turkey on foils breast side up. Add a few cups of chicken broth to bottom of pan. Roast at 325°F (160°C) basting every 30 minutes or so. Cover with aluminum foil if it browns too quickly. Turkey is done when thermometer reads 165°F in the thickest part of the leg and in stuffing.

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W H I T E  W I N E  P A N  G R A V Y

Turkey drippings 2-3 cups

1c white wine

4tbsp butter

6tbsp flour

1/2 tbsp dried sage

Pour liquid from turkey pan into a large measuring cup. Place in freezer for about 10 minutes. Remove from freezer and scrape off excess fat. Heat the same turkey pan over low heat scraping off the drippings. Add 1/2c wine to deglaze pan. Add butter and melt. Add flour while whisking to make a roux. Continue whisky about five minutes until it is a nice golden brown. Add remaining wine and let it reduce down. Slowly add the broth. Continue stirring until mixture thickens. Add sage and season with salt and pepper.

G R E E N  B E A N  C A S S E R O L E

1kg green beans, fresh is better

500g cremini mushrooms, sliced

1tbsp olive oil

2tbsp butter

4 sprigs thyme

2 cans Campbells cream of mushroom soup

1 cup milk

2 cups crunchy fried onions

Salt

Pepper

1/4 cup parmesan, grated

First cook green beans in a large pot of boiling salted water. Drain and set aside.

In a large frying pan or cast iron skillet heat olive oil. Cook mushrooms until browned on both sides. Add butter and thyme. Continue cooking until tender. Season with salt and pepper.

Add soup, milk, cooked green beans and 1cup onions to pan. Mix. Sprinkle with parmesan. Bake at 175°C for 20 minutes. Sprinkle with remaining onions and cook 5-10 more minutes.

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S M A S H E D  S W E E T  P O T A T O E S

Another side we did was one that I featured a few weeks ago and it was a hit. Josemi’s father is amazing and was able to detect all of the ingredients in this dish just after having one bite.

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For dessert my sister in law always makes a classic pumpkin pie and I normally make my mom’s apple crisp. This year we got a Costco (yes, I finally went to Spain Costco and I love it) apple pie to take off some of the stress with all of the preparations.

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Chuka Ramen

This place is one of the TOP restaurants in Madrid.

After listening to an episode on the TAPAS magazine podcast and finding out that american John Husby (one of the founders of Chuka) had worked in Momofuku alongside David Chang, I was dying to eat at Chuka Ramen Bar.

As I said in previous posts, my ramen obsession began with watching The Mind of a Chef season one, I have been actively trying to make and or find the perfect bowl of ramen. I have found it at Chuka.

Chuka Ramen Bar is a version of “chuka” cuisine. Japanese style Chinese dishes.

Their menu is short and simple consisting of bao buns, gyozas, ramens and other things that are in season. We tried something of each.

First the tatiki de vaca. Amazing.

Next the bao bun de cangrejo de concha blanda. So good I ate it before I had the chance to take a picture. Bao buns are super popular in Madrid right now and I can understand why. This one was so interesting because it was literally the whole crab fried. At first we didn’t know how to approach it but were surprised to find that we loved it.

Gyozas de pollo y ajo negro. Beautiful and delicious. Can’t wait to try and replicate this one.

Finally the tori paitan ramen. So full in flavor. The broth was incredible. I’m craving it again and can’t wait to go back for more.

I don’t even have words to describe how great the food was here. I’m so excited to tell everyone about it and to go back as soon as possible. Just be sure to make a reservation ahead of time. It is usually fully booked and can be tough to get a table on the weekend.

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Carbonara a la Josemi

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When Josemi and I first started dating when we were so young and in a dumb love, where I could hardly understand anything he said, he cooked dinner for me one night. The first time he had ever cooked for me! This recipe is his and he has it perfected. It’s a go to dish that we always go back to and its one of our favorite comfort foods.

I N G R E D I E N T S

1/2 packet of linguini

150 grams of bacon, about 8 slices diced

1 yellow onion, small diced

dry white wine

3 eggs

1/2 cup parmesan cheese, grated

2tbsp fresh flat leafed parsley, chopped

olive oil

salt

pepper

I N S T R U C T I O N S

Put a pot of water on to boil with a pinch of salt. Cook pasta until doneness of your liking.

Beat eggs in bowl. Add 1/4c grated cheese and 1tbsp parsley. Season with salt and pepper.

In a large saucepan heat olive oil. Add bacon and onion. Cook until the bacon is crisp and onion is soft and beginning to caramelize. Cover with wine and heat on medium low until alcohol is cooked off. Take off heat.

Add pasta to pan and mix. Add egg and mix well.

Plate and sprinkle with reserve parmesan cheese and parsley.

Enjoy!

 

 

Potato Leek Soup

This is a family recipe. So simple and great for a cold winter meal. Here is my simplified version of the recipe (for when I was unable to find a shallot or convert all the measurements properly).

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I N G R E D I E N T S

1 tbsp olive oil

1 medium onion, finely diced

2 leeks, finely chopped

4 potatoes, peeled and quartered

200g bacon, dice

2 tbsp dill, finely chopped

4 cups chicken broth

 

M E T H O D

In a large stockpot heat oil on medium heat. Add onion, leek and bacon and cover. Let sweat 10 minute only stirring once or twice. Add potatoes, dill and broth. Simmer 30 minutes. Blend with a submersion blender and enjoy.

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Here is the original recipe:

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Don Oso

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This burger is everything a burger should be.

Perfectly juicy, all the fixings and you can add cheese, bacon and mushrooms to your liking.

Josemi holds this spot near and dear to his heart. A place his parents used to go to on dates. His aunts used to eat here. He would go as a teenager on Saturday’s with his cousins before the family lunch. And now a place that we frequent together.

Once someone told me that they didn’t like the hamburgers from this place and I immediately added him to my “do not trust this person” list, because these burgers are perfect. Almost everyone in Madrid agrees.

This place is nothing fancy. A basic Spanish style bar with the floor cluttered with napkins at first might turn an American like me away, but after my first bite I was sold.

This is a place with a “short menu” posted on the wall. I always order the small hamburger with bacon and cheese, no mustard. Josemi gets the grande burger and we split an order of fries. Wash it down with some cold Mahou beers and call it a day.

Best burger in town!

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