Savory Saturday – Catalan Cuisine

I don’t have much time today to make a fancy meal, as a bunch of my friends from out of town are visiting Toronto…so I need to be a very quick chef today!

This recipe from Catalina sounds very simple and very delicious.

Tomatoes and garlic….a few of my favorite ingredients, plus bread, sea salt and olive oil. That’s it!

Must try today!

Pa Amb Tomaquet

pa amb tomaquet
Pa amb tomaquet is an easy Catalan starter course, which is very traditional in the region including Barcelona. It can be served on its own, as a starter dish or even served as tapas. Sometimes, it is topped with cured ham, sliced botifarras (Catalan traditional sausages) and even anchovies.

Pa amb tomaquet – traditional Catalan fare

Whether serving Pa amb tomaquet as an appetizer or starter course, the host usually provides the toast and ingredients and their guests traditionally prepare their own toasted bread.

Ingredients – serves 4

Four slices of thick crusty Italian or French bread.
In Catalonia they use toasted slices of pa de pagès – which is Catalan peasants’ bread but a good crusty loaf does the same thing!
1 – Tomato, halved
1 – Clove garlic, halved
Extra Virgin Olive Oil
Good Quality Sea Salt to taste.

How to make Pa Amb Tomaquet

Grill or toast bread slices and serve at the table hot. It might be best to put them in a bread basket and cover them with a linen towel to keep the bread warm.
Let your guests continue from here guided by your watchful eye!

  • Rub toasted bread with the garlic halves
  • Next, rub the tomato halves into the toast to soak the surface thoroughly.
  • Drizzle the slices with decent olive oil to taste, then sprinkle with some sea salt.

Tip – serve the toasted slices of toast for the pa amb tomaquet hot! A very traditional Catalan cuisine.

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Back to the grind

Well, March Break is now over and it’s time to get back into the classroom and teach like there is no tomorrow…

Stuffed chicken with goat cheese

Unfortunately I did not have an opportunity to travel as my bank account is holding on to my money until the summer, but I did have a nice relaxing time in Toronto.

Aside from wandering around the city as the gorgeous weather dictated us to partake in, one of the other main forms of entertainment over the past 2 weeks, my boyfriend and I experimented with our culinary skills in the kitchen.

Let’s see – what did we make:

1. Fish tacos (with spicy basa fish) (boy)

2. Greek stew (me)

3. Mussels with spicy tomato sauce (we like spice!) (boy)

4. Stuffed portabello mushroom caps with roasted rosemary garlic potato fingers (me)

5. Stuffed chicken with goat cheese and asparagus on a bed of garlic kale (me)

6. Homemade deep dish pizza (from scratch – all of it!) (boy) – we had this twice, as it was – in my opinion – as good as Giordano’s in Chicago

7. Scotch Pie (me)

8. Seafood pasta with garlic bread (boy)

9. Australian style mussels (me)

10. Carolina style ribs with cornbread, corn and green beans (boy)

11. Seasoned flank steak fatijas with homemade pico de gallo and guacamole (boy)

The other thing I did a lot of over the break was WORK OUT. Much needed after a few heavy meals!