Comedor restaurante Cannon- Bermeo
Recipe of the day 06-12-2017
“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” - Cesar Chavez. While food is ultimately about survival, it’s
also about connecting with others. Coming together to share food is a practice that’s been used throughout history to forge relationships, share stories, provoke laughter and celebrate blessings. When I invite friends for a meal at my home, my intention
is to nurture the association of food with love, health, and a true sense of joy. Coming together over food is a celebration and an opportunity to acknowledge and honour the goodness of others and the gifts of everyday life. We all like to sit around a table
with our family or our friends. What better way to share friendship and a delicious meal than in the relaxed atmosphere of our own home. The flavours of the food itself are enhanced by the stories shared and the connections formed over the course of a meal,
whether it’s with your favourite uncle, brother an old friend or a new acquaintance. Both small and large gatherings can be rich and rewarding! Eating forms
connections, connections beget opportunities, sharing meals bolsters team building and a sense of community. Enjoy today’s recipe. I encourage you to place a comment. Please make it happen.
Stew of Red Beans from Tolosa with Vegetables.
Understanding what beans are and their nutritional value. Biologically speaking, beans are legumes, meaning they are the seed or fruit of a pod. But beyond the bean's official status, humans
tend to use them in one of two ways -- as a vegetable or as a protein. How you classify them in your diet is primarily a matter of where you get your protein. True to their name, these popular beans are kidney shaped and are especially good in simmered dishes
where they absorb the flavours of seasonings and the other foods with which they are cooked. Kidney beans are a very good source of cholesterol-lowering fibber, as are most other beans. In addition to lowering cholesterol, kidney beans' high
fibber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycaemia. When combined with whole grains such as rice, kidney beans provide
virtually fat-free high quality protein. But this is far from all kidney beans have to offer. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulphite oxidase, which is responsible
for detoxifying sulphites. Ingredients for todays recipe: 500 grams red beans from Tolosa ( they are the best), 6 large carrots, 6 cloves of garlic, 2 large
onions,1 bay leaf,1 leek, 2 large turnips, 1 small fennel (not much) and a stalk of celery, 1 kg of ripe tomatoes, 5 medium potatoes, 150 gr. Pumpkin,1 red,1 green 1 yellow pepper, fresh herbs (oregano, basil, cilantro, parsley), 300 grams of broccoli, Salt and freshly
ground black pepper (to taste) 50 ml extra virgin olive oil. Spread the beans on a flat surface and discard those that are damaged. Wash them to remove all impurities. Introduce them in a bowl with cold water to soak overnight, normally 12 hours. It
is not necessary to add salt at the time of soaking. The following day drain water and set aside until it’s time to prepare them. In Portugal and Spain there are a thousand ways to make beans, there are those who cook them with sausage, with
bacon, with pork, etc. but today my recipe is different to how most cooks would do them. I have cooked them with lots of vegetables and no meats, which is how we like them at home and I assure you that the result is great. But the secret is
in the fresh vegetables that I have used, they give the dish a flavour that a normal stew does not have, I assure you that once you try them this way you will not think of doing them in another way again. Very important, the beans must be of
excellent quality and not aged, normally red kidney beans are not that expensive, but spend a little money and you will see that it was worth it.
I used onions, red and green peppers, leeks, fennel, celery and garlic. Chop everything into very small pieces so that they mix well when cooking, the smaller the better. In the end we hardly notice any texture of any of
the ingredients but all its flavour will be felt. Peel carrots, pumpkin, turnips, potatoes and tomatoes. Chopped tomatoes in 2 parts and all the other ingredients in small pieces, Remember that the smaller the pieces the better they will cook.
I do not want them to identify themselves when they are served on the plate, what I want is the taste. In a pan, add a little extra virgin olive oil and let it heat, add the onions, fennel, celery and leeks first. Allow everything to fry for 5 minutes so that
the flavours mix well. Then add the crushed garlic. Toss around all contents very well and let it brown a little, 3 minutes over low heat is more than enough.
Introduce the peppers, the carrots, the pumpkin, the turnip and the potatoes. Mix well with the previous ingredients and let it cook for 5 minutes over medium-high heat. Add the tomatoes and the bay leaf. Add the beans, steering again
so that everything gets well mixed together. Cover with cold water (important, so that it begins to boil slowly) until the pan is almost full, if you want the broth thicker put a little less water, then you can always rectify with hot water (not to
break the cooking). After 1 hour cooking add salt and pepper to taste, allow slow cooking at medium-low temperature for 2 more hours, stirring from time to time with a wooden spoon and adding every 1/2 hour a little more water, always cold. The
last half hour cook the stew on a low heat, add the broccoli, testing from time to time to see if its cooked. As you can see its quite easy to make, it takes some time, but the trick is to do a big pot, you can freeze the excess or better still invite
friends over, feed them this delicious meal and then give them each a Tupperware to take home, to enjoy the next day.
of the day 06-12-2017
There's nothing worse than loading up during your weekly trip to the farmers market and
then forgetting about all your goodies, only to find them languishing limply in your crisper drawer days later. To keep produce fresher for longer, follow these tips:
Keep potatoes, onions, and tomatoes in a cool, dry place, but not in the fridge. The cold will ruin their flavour. Store salad greens and fresh herbs in bags filled with a little air and sealed tightly. Wrap
celery in aluminium foil and store it in the veggie bin in the fridge. Other types of produce such as carrots, lettuce, and broccoli start to spoil as soon as they're picked, so place these in separate plastic baggies in the crisper in your fridge
(make sure they're dry since moisture speeds up spoiling). If you notice any rotten produce, compost it immediately before it starts to spoil the rest of the produce. If
your greens have started to look a little wilted due to the cold temperature of your fridge, or from being left on the counter for a little too long, you can easily refresh them by giving them and ice bath. Simply place the lettuce leaves
or herbs in a large bowl of ice water and shake the greens around a bit to revive them. A minute or two should awaken them and get them looking fresh and new!
If you overestimated how quickly you could consume your purchases, don’t get down on their eventual demise and waste. Instead, chop those ripened fruits and veggies up and freeze them for use on a future occasion. You can freeze
items such as bell peppers, green beans, broccoli, Brussel sprouts, cabbage, celery, cucumbers, onions, eggplant, mushrooms, strawberries, blueberries, bananas… and the list goes on! Just make sure you blanch them in hot water before sticking
them in below freezing temperatures. Blanching neutralizes bacteria present in foods, delaying spoilage. Using these tips will help you keep vegetables fresh in your refrigerator until they’re ready to go into a salad, soup or stir-fry.
Policing your refrigerator will help you avoid dehydration-related wilting and damage from excess cold. Dear friends do try out these fun tips a little vigilance will
keep your veggies tasty, crisp and nutritious.