Serves 4 When the weather permits, grilled whole trout is a nice treat. Andorrans like whole trout with a little olive oil, lemon juice, and parsley – nice and simple. Serve with Andorran Trinxat – panfried potato, cabbage, and bacon hash. Ingredients: 4 whole trout, head on 3 Tbsp olive oil 3 Tbsp lemon juice 1/4 cup minced fresh parsley salt pepper Method: 1. Preheat grill to medium-high. 2. Rinse fish inside and out. Blot dry. Season insides with olive oil, lemon juice, parsley, salt, and pepper. 3. Oil the outside of the fish and place in a grill rack. 4. Cook for about 6 minutes per side. Serve immediately. Grilled Whole Trout Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe When the weather permits, grilled whole trout is a nice treat. Andorrans like whole trout with a little olive oil, lemon juice, and parsley – nice and simple. Serve with Andorran Trinxat – pan-fried potato, cabbage, and bacon hash. CourseMain Dish Lifestyle5-ingredients or less, Gluten-Free, Grilling Food TypeSeafood Servings Prep Time 4 10 minutes Cook Time 12 minutes …
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Serves 4 Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. Ingredients: 12 oz assorted mushrooms (Iused 4 oz French Horn Mushrooms; 8 oz Oyster Mushrooms) 2 cloves garlic, thinly sliced 3 Tbsp olive oil, plus 1 Tbsp for the last step 1/4 cup white wine 1/4 cup raisins 1/2 lb baby spinach 1/4 cup slivered almonds salt, pepper Method: 1. In a large skillet over medium high, saute mushrooms in 3 Tbsp olive oil until reduced and golden brown. Add garlic. Saute a few more minutes, until fragrant. Add raisins. Deglaze with white wine. 2. Add spinach and turn off heat. Toss for a few minutes to wilt. Transfer to serving bowl. Toss with slivered almonds, 1 Tbsp olive oil, salt and pepper. Warm Spinach and Mushroom Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. CourseSides & Salads LifestyleGluten-Free, Quick, Vegan, Vegetarian Food …
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These travel videos show some highlights of Andorra: https://youtube.com/watch?v=Fwpc3bb1XAE This video is just a scenic ride through a valley in Andorra. Gosh, how beautiful!
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Trout is a favorite in Andorra. They serve the fish whole, either grilled or pan-fried. I found this video to show you just how easy it is to prepare fish this way. I have a few friends that will not touch a whole fish. They say the eyes bug them out. Even knowing that this is the tastiest way to eat a fish does not convince them. So what about you? Would you dare?
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If this weekend’s forecast read 80 degrees and sunny, instead of 30 degrees and snowy, I would have plans to cook around a campfire. Campfire cooking is traditional in Andorra during the warm season. I’m a little bitter because I just know Trout grilled over rhododendron branches would be excellent. But here we are, in February, so let’s talk about Andorra’s winter plate. Andorrans follow the seasons with their foods. The winter plate is loaded with cold loving produce such as mushrooms, spinach, and cabbage. Also present are vegetables that can be stored throughout the winter, such as potatoes. During the long winter months Andorran food is straightforward, stick to your ribs, “food of the people” food. With the winter we’ve been having, I’m looking forward to it!
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Andorrans have a wonderful tradition of growing and hunting their own foods. Whether vegetables from a small garden, mushrooms found on a mountain path, or fish pulled from a nearby river, there’s nothing better than fresh picked flavor. Pa amb tomaquet [recipe] Toasted country bread rubbed with fresh cut tomato and garlic cloves Trinxat [recipe] Potato, cabbage, and fried bacon hash Grilled Whole Trout [recipe] A whole trout seasoned with olive oil, lemon juice and parsley. Warm Spinach & Mushroom Salad [recipe] Warm spinach tossed with sauteed wild mushrooms, garlic, raisins, and slivered almonds. Brac de Gitano [recipe] Apricot cream roll. Brac de Gitano means “Gypsy Arm.”
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Giant evergreen shrubs make the best hideouts. Their tallest branches form umbrellas as they sweep down to the ground. When I was a little girl I used to push my way through the prickly needles until I reached the open area in the middle. I could play for hours without being seen. I loved my secret hideout. Andorra is a lot like the giant evergreen shrubs. Tucked away in the middle of the mountains between France and Spain, Andorra survived for centuries without being noticed or impacted by her neighbors. In fact, she just got her first university in 1997. Andorra is only 175 square miles (To give you some reference, that’s 30% of Tulsa county… or 37% of New York City). Population: about 84,000. Despite her small size, Andorra is perfect for explorers. The tiny country boasts more than 60 lakes and 65 mountain peaks. Can you imagine all of that in a place 37% the size than NYC?! Incredible. Understandably, favorite pastimes include hiking and skiing. The country’s foods are a product of the geography. Here are several points regarding Andorran cuisine: For most of the country’s …
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A Timeless Algerian feast “Great.” My husband smiled. “I think dinner was really great.” Our friends quickly nodded in agreement. Basic words. But their warmth was balsam after a hectic day cooking. I might as well have won an Oscar. We sipped our Ceylon tea with fresh mint sprigs, savoring the memory of the meal we just enjoyed. Although we were going on four hours of sitting around the dining room table, no one made a move to get up. If that’s not indication of an enjoyable meal, I don’t know what is. (The spell finally broke when baby Ava woke up for her midnight feast). Aside from the company, our Algerian meal was a big hit for two simple reasons: big flavor and originality. Our favorite dishes were (by a mile) the chickpea Soup and the Hot Algerian Lasagna. I will be making both of these dishes again. The Algerian Recipes: Algerian Chickpea Soup | Hummus bi’l Kammun [Recipe] What do I like most about this dish? This soup was smoky, earthy, and downright craveable. I cannot say enough good things about this soup. If you love …
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Serves 8 Hot Algerian Lasagna blends traditional Italian lasagna with chickpeas, potatoes, ground lamb, and a healthy dose of cayenne pepper. Make this unusual dish once and you will crave the flavors for life. NOTE: Cayenne pepper’s heat is rated in “heat units.” This recipe was made with a 35,000 cayenne, which is on the low-end of the scale. If you have a 90,000 cayenne, you only need 1/3 of the cayenne pepper for the same kick. The label on your spice jar should give you this information. Ingredients: 1 pound ground lamb or chicken 1/2 cup olive oil 1 medium onion, diced salt and pepper 1 Tbsp harissa 1 clove garlic, crushed 2 tsp cayenne pepper (or 1 tsp to make it mild) 1/2 tsp ground cumin 1/4 tsp ground caraway 1 Tbsp tomato paste 2 cups tomato puree, plus a half cup 1 can drained, rinsed chickpeas 1 cup water 3 medium potatoes, peeled and diced (about 1 lb) 1 lb no-boil lasagna sheets 15 oz ricotta 2 eggs 2 cups shredded mozzarella 2 cups shredded Gruyère Method: 1. In a large …
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Serves: 4 Bil Zbib is eaten for breakfast or dessert in North Africa. Serve this sweet couscous warm in the winter and cool in the summer. Ingredients: 1/4 cup golden raisins 4 dried apricots, diced 2 prunes, diced 1 1/2 cups water 1 1/8 cup dried couscous 2 tablespoons melted butter 2 tablespoons sugar 1 tsp cinnamon 1/8 cup powdered sugar Method: 1. In a small pot combine the raisins, apricot, prunes, and water. Heat until boiling. Add couscous, cover, and turn off heat. Let sit 5 minutes. 2. Add butter, cinnamon and granulated sugar. Gently fluff the couscous; pile in a mound on a small shallow platter. Dust with powdered sugar. 3. Serve warm or cool. Bil Zbib (Sweet Couscous) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Bil Zbib is eaten for breakfast or dessert in North Africa. Serve this sweet couscous warm in the winter and cool in the summer. CourseSweets LifestylePotluck Friendly, Vegetarian Food TypeFruit, Random Carbs & Grains Servings Prep Time 4 people 5 minutes Cook Time Passive Time 5 minutes 5 minutes Servings Prep Time 4 people 5 …
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Serves 4 Algerian green beans, called Loubia, are a nice side dish to almost any meal. Make them ahead and reheat in the oven at the last minute. Ingredients: 1 lb fresh green beans 3 Tbsp peanut oil 2 cloves garlic, crushed 1/2 tsp ground cumin 1/2 tsp paprika a hefty pinch ground cloves 3 Tbsp slivered almonds Method: 1. Steam green beans until tender, about 15 minutes (or if you like them firmer, that’s okay too). 2. In a small skillet over medium heat, combine oil, garlic, cumin, paprika, and cloves. Saute until fragrant, about 5 minutes. Add slivered almonds and cook for 1 minute more. 3. In a large serving bowl toss green beans with seasoned oil. Serve hot. Algerian Green Beans Votes: 3 Rating: 4.33 You: Rate this recipe! Print Recipe Algerian green beans, called Loubia, are a nice side dish to almost any meal. Make them ahead and reheat in the oven at the last minute. CourseSides & Salads LifestyleGluten-Free, Potluck Friendly, Quick, Vegan, Vegetarian Food TypeVegetables Servings Prep Time 4 people …
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Serves 4 Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination. Ingredients: 2 blood oranges, the rind cut off and sectioned 1 fennel bulb, trimmed and sliced thinly 1/4 cup oil-cured black olives 1/4 cup mint leaves, sliced thinly 1/4 cup olive oil 2 Tbsp lemon juice salt pepper Method: 1. In a medium bowl, whisk together olive oil, lemon juice, salt, pepper, and mint leaves. 2. Add orange segments, fennel, and olives. Toss to combine. 3. Let sit overnight & adjust seasonings as necessary. Algerian Sunset Salad with Blood Oranges, Fennel, & Black Olives Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination. CourseSides & Salads LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeFruit, Vegetables Servings Prep Time 4 people 15 minutes Passive Time 8 hours Servings Prep Time 4 people 15 minutes …
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