Last one.
Sad to see this end, but other than going back and putting the whammy on the chocolate cookie recipe that initially drove me write this blog, this is the end of parsing out Ardriá’s copyediting train wreck. It’s been good, I’ve learned a hell of a lot. Also, I’ve got a french version of this cookbook coming, if there recipe errors are not there, I may post a list of recipes with a guide. Or something.
Just one or two substitutions, and nearly no staggering recipe zombie callouts.
BASIL!!
The first course is a Waldorf Salad — not too much to watch out for. The zombie callouts are there, but I don’t think it’s going to move the flavor needle that much. The only head shot that will blow up this dish are the walnuts: make certain that tannin-bitter brown flake/peel is OFF the walnuts, or that bitterness will clothesline the whole thing. Really.
Next course may be the best seafood dish in the book. You always hear people raving about “linguini with clams” — I’m a believer after this one. Again with the building blocks of sofrito and picada (used half the picada called for) — and this time it was just awesome. Just awesome. I didn’t have the Filini pasta, so I took regular spaghetti and broke it into 1.5 inch lengths — also, still no mussels, so I had to use steamer clams, otra vez. Same with using Better-than-Bullion’s Lobster base in place of fish stock. No matter, NOTHING was stopping this epic freight train of culinary detonation. Just do it — you won’t be disappointed.
Last dish, last course — good in an el Bulli wink & nod sort of way. Bump the sugar up to 3 Tablespoons for the serving for six, and just follow the pictures. Great finish to a very interesting cook book. Maybe one more post on that.
Ciao.
Cooking Ferran Adriá’s The Family Meal — The Erratas