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Garbanzos y Salchichas |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 01 May 2010 at 13:01 |
Recipe developed and shared by John Rivera, along with this:
i prepared it exactly as described by john with one exception: along with the two beef cubes, i also put in two chicken cubes. i did this because i have found the a combination of beef and chicken flavour results in a great "porky" flavour. looking back, however, i should have just used one of each, as this seems like it might be a little salty. no worries ~ i simply diced up a couple of potatoes and toss them in as well so that they could soak up the salt! it was still a little salty, but the potatoes added a great depth that gave the best preparation of this dish during this time where, up here, we still get days that make us wonder if we are headed for summer or still in the clutches of winter.
one thing i can say is that when heating the salchichas (and, to a lesser extent, the bacon), you want to keep the heat low enough so that nothing burn but also big enough to get some good browning "maillard" action going on. this will also render out a LOT of fat and leave behind that crisp, crusty goodness that makes well-prepared pork so dang good. stick with it....and then when it seems like it is ready to remove the bacon and salchichas from the heat, stick with it a little more. you will know when things are done right, they will look beautiful coming out of the frying pan.
here's a pic of the soup simmering on the stove. not once during the preparation did the water come to boiling, nor did it really "simmer," but everything came up to perfect temperature, consistency and state of done-ness very well:
one thing i would say is that even though my bacon was "done," it was not quite rendered out as much as i think it should have been. i sliced the slices of bacon into "fifths" before frying and probably should have sliced them into sixths. in any case, they tasted great, they just didn't seem "done" in context of texture after simmering, whereas smaller pieces that were more rendered-out during pre-frying would have gotten them closer to crisp may have resulted in a better look and texture.
here's a picture of the finished soup, ready for mrs. tas to sample it:
as for taste, i was very impressed. other than the saltiness mentioned above, all was outstanding! under nearly all circumstances, i am thinking that the salchichas and bacon will provide enouggh salt, so next time i prepare this, i will use only two bullion cubes (beef, chicken or one of each), and will definitely not add any other salt until tasting near the end. it seems that either because of the extra bullion cubes or because of the 2 TBSP of sea salt that i added when i put the garbanzos on (i will admit i was rather generous with my measuring), it was too much, even for me, and i am a huge salt-o-holic. the addition of potato helped a lot and brought down the saltiness to something that was acceptable and even downright tasty to me, but still a little much for the family.
now, salt aside, the flavours of this dish were absolutely first-rate and wonderful! the rich earthiness of the smoked paprika went very well with the deep, seared goodness of the bacon and salchichas; the paprika also provided beautiful colour to this dish. the smooth consistency and nutty flavour of the garbanzos played well off the other flavours and all was balanced by the last-minute addition of fresh-squeezed lemon juice. i thoroughly enjoyed this traditional spanish staple and will most definitely be making it again! |
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Congratulations on a beautiful dish, Ron! Looks perfect in every way~ sorry to hear it was too salty but your plan of limiting the boullion cubes and sea salt is right. Perfect introduction to traditional Spanish cooking!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Yep, this is definitely a make-again dish with lots of flavour. Improvements for my next preparation are outlined above, including limiting salt, rendering/crisping the bacon better and simmering just a little longer to help the flavours marry together.
In doing a lot of reading, I can't really pin down the origins of this dish; I've seen similar dishes in regions all around Spain; the Basque country, Madrid, and Asturias all seem to have close relatives of this dish, and the common thread seems to be garbanzos, salchichas and pimentón de la Vera. As is said above, it must truly be universal!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas,
Great looking garbanzos ... This is a very common dish particularly in Madrid Capital and Castila León. The gastronomy of these ancient lands, hail from the monastic kitchens ... The OLLA PODRIDA or bean hot pot, included a wide variety of pork parts, and soaked overnight beans ... each family and Tavern having their own recipe ...
The main difference, is that home made pork stock or ham stock or beef stock would be used; not bouillon cubes especially in rural homes.
The cold, intensely dry climate of Madrid and the bitterly cold snow laden regions of Castilla León, are veered toward the spoon cuisine, to give substance and warmth to the body.
Thanks for posting.
Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Margi -
Yes, there are times when I curse the convenience of beef or chicken cubes! I rely on them way too much, and need to start weaning myself off of them. They are too salty, and usually the products for good, home-made stock are always right there in the kitchen anyway....
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas, In traditional cuisines such as the Mediterranean, a good old ham hock or beef bone is always the way to go ... some minced veggies ... and a pinch of salt, Smoked Paprika ( La Vera Pimentón dulce ) and a hefty grind of some black peppercorns ... some beef parts ... I posted a very simple Beef Stock in the MEAT SECTION ... It is quick and easy ...
The cubes contain a tremendous amount of Sodium; they are not prepared with sea salt !
In the summertime, lentils are more common in Spain as they are much lighter... Have u ever prepared LENTEJAS ? and added fresh tomato, and leek as Arguiñano does ?
MARE ...
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I can't say I have, Margi - would that make a whole new dish, or simply another variation of garbanzons y salchichas?
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas,
THE SAME DISH ... U ARE SUBBING THE CUBES FOR BEEF STOCK ... so, u could figure out the amount of water you use to mix the cubes ...
the beef stock already has water ---
same ... however, it shall taste wonderful ... and it is MUCH HEALTHIER ...
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I meant, would the lentils, tomatoes, leeks etc. turn it into a whole new dish? Or would it be another version of this dish? There is a version of a lentil dish here:
It has a lot of similar ingredients....
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas, The main difference is the type of legume ... one can employ navy, northern white beans or cannelli white beans, or lentils ... or pochas ( a large white bean ) or Tolosa red beans ( alubias ); it would taste a little different, however the dish has more similarities than differences ...
IT IS JUST THE LEGUME VARIETY ... I have made almost the same dish as you; however, we prefer ALUBIAS BLANCAS ( white beans ) or POCHAS ( large white beans ) ... Once in awhile, we like to prepare the dish with TOLOSA RED BEANS OR TOLOSA BLACK BEANS ( TURTLE BEANS IN USA ) ...
You would only be subbing the type of bean; nothing else ...
BEANS ARE VERY VERSATILE ...
I SHALL POST A PHOTO OF THE DISH WE HAD LAST SATURDAY AFTERNOON FOR LUNCH ...
YOU SHALL SEE IT IS QUITE SIMILAR ... EXCEPT, I EMPLOY OTHER SPANISH SAUSAGES ... I LIVE IN SPAIN !!!
Mare.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Bringing this back to the top, as I plan to make it again, soon, using tomatoes.
Refinements and "improvements" (for lack of a better word) in my preparation re discussed above. One other thing - I'd recommend taking the cookware off the heat before adding the smoked paprika. In my experience, it greatly reduces the risk of scorching the paprika. I'll try to get a better photo when this is made. The one above (in the cooking pot) does NOT do justice to this wonderful soup! |
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