Urte berri on! We rang in the New Year with a six-course dinner here in Spain, which included a husband with the 24 hour flu, a best friend from the states, lots of drinks and even more food. And contemporary pop/hiphop. The menu was simple but delicious..
hummus + foie gras para picar
piedmontese steak tartare, a la bottega, which I just HAD to make after seeing the mouth-watering New Year's meals from Stittland.
endive-bibb lettuce salad with avocado, white asparagus, and a creamy lemon dressing
txistorra and slow-cooked chard (because collard greens don't exist here)
idiazabal cheese, toasted walnuts, and membrillo (aka quince paste)
and all that followed by the traditional 12 grapes and some Moet & Chandon.
and lots of dancing.
txistorra with slow cooked chard
- three bunches of Swiss chard, rough-chopped
- a few slices of jamón or pancetta, diced or in lardons
- 1 shallot, diced
- 1/2 cup sherry
- 1 cup chicken broth
- bay leaf
- dried chile
- 2 tbsp sherry vinegar
- olive oil
Saute the ham/pancetta in olive oil until rendered, then add the shallot. Saute another 30 seconds. Add the sherry, let it simmer for a minute or so. Add the chard, stirring about a minute. Add a generous pinch of salt, the chicken broth, the bay leaf, sherry vinegar and the chile. Cook on a gentle simmer for an hour or two. Season to taste.
Heat a generous coating of oil over med-hi heat. Add the txistorra cut into manageable pieces, then saute, turning, until the outer layer is golden all around. Drain on a paper towel.