Black Beluga Lentil Salad with Bacon, Blue Cheese and Cilantro Vinaigrette

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When I had my restaurant in Barcelona, vacation was something that I had to do quickly and closely.  For me, the best place to make me relax and feel transported without travelling too far was Ibiza.  Ibiza is only 30 minutes by plane from Barcelona, but it is worlds apart.  It is what you make it, you can party all night and day, or you can relax with your family.  I chose the latter, obviously.  But one place I really loved and still do, is Jockey Club.  It is a beach bar restaurant, and my favorite thing to do is get there early, grab some beach chairs and spend all day lounging by the crystal clear waters, and listening to some fabulous music.  The food is pretty amazing, but I would always order their lentil salad with a bottle of Enate Rosado, a spanish Rosé wine.  I don’t get to go to Ibiza as often as I wish now, but I do try to recreate their lentil salad at home.  I change it often, but never their 3 key ingredients: black beluga lentils, bacon and cheese.  They use goat cheese, but you can substitute any soft cheese you have at home.  This salad is very quick and easy to make, but it is incredibly decadent, so if you serve it as an appetizer at a dinner party you can´t go wrong!  I personally love it, and tonight I used the veggies I had in my fridge.  You can substitute what you like, but this version is absolutely fantastic, I really really recommend you try it!  Also, you can omit the bacon and chicken stock if you are vegetarian, and it will still taste delicious.

Serves 4

1/2 cup black beluga lentils (or puy lentils if you can’t find these)

1 garlic clove, with skin

1 bay leaf

2 cups chicken stock

1/4 cup olive oil

1 small eggplant, cut in 1 inch cubes

1/2 small yellow pepper, cut into 1 inch dice

1/2 small green tomato, diced

1/4 cup bacon, sliced

2 tbsp blue cheese, crumbled

For the cilantro vinaigrette:

1/4 cup extra virgin olive oil

1 tsp white wine vinegar

1 small bunch cilantro, minced

1 garlic clove, smashed and minced

1 tsp whole grain Dijon mustard

Salt and pepper to taste

6-7 leaves of Romaine lettuce or Frisee lettuce, washed and chopped

In a medium stock pot, place the chicken stock, bay leaf and garlic to boil.  When boiling, add the lentils and cook for 15 minutes.  Strain and set aside to cool.

In a large sauté pan, over high heat, add the olive oil.  Fry the bacon and eggplant until golden, about 7-10 minutes, stirring constantly.  Strain over paper towels.

Mix all the ingredients for the vinaigrette, shake well.

In a large bowl, place the lentils, bacon, eggplant, yellow pepper, tomato and blue cheese.  Add about 2 tbsp of the vinaigrette, mix well.

To serve, place the lettuce in a salad bowl, then top with the lentils.  Drizzle half a tbsp over the lettuce, enjoy!

From my kitchen to yours,


Leek, Bacon, and Mushroom Quiche

Quiche with leeks, bacon and mushrooms


quiche with leeks, bacon and mushroom


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Last night around 10 pm, I remembered that I had invited a friend over for lunch……uh oh.  I had completely forgotten, and didn’t have anything in mind or ready to prepare.  So I looked in my fridge and pantry……and voila!  I love that you can make a Quiche out of basically anything.  Just as long as you have the mains, which are flour, eggs, cream and cheese, it doesn’t matter what the fillings are.  I think that it’s versatility has made it a mainstay in my house!.  So these were the ingredients I had in my pantry and fridge, but feel free to swap any of the ingredients for the ones you have on hand.

So here’s what you’re going to need:

For the crust:

250g all-purpose flour

150g butter, chilled and cut into 1 inch cubes

1 tsp salt

1 egg

1 tbsp cold milk

For the filling:

1 leek, halved and thinly sliced

2 slices bacon, julienned

1 small can sliced mushrooms, drained

1 egg

3 egg yolks

300ml heavy cream

1 1/2 cups Emmenthal (swiss cheese), grated

1 tsp salt

freshly ground pepper to taste

pinch of nutmeg


In a large bowl, add the flour, salt, and butter, mix with a pastry blender until it resembles coarse sand.  Add the egg and milk, and mix with your hands until it forms a ball.  Flatten it with your hand into a disk, and cover with plastic wrap and refrigerate for 30 minutes.

In the meantime, make the filling.  Saute the leeks and bacon together over low heat for about 10 minutes until soft and bacon is cooked but not crispy.  Let cool.  In a large bowl, mix the cream, eggs, salt, pepper and nutmeg.  Add the leek mixture, and half of the grated cheese.  Mix well and set aside.

Pre-heat oven to 190C (375F), take dough out of the fridge and place on a counter dusted with flour.  Roll out the dough into a disk that is about 2mm thick.  Place in a buttered tart or springform pan, cover with plastic and refrigerate for another 20 minutes.

Take the dough out, and with a fork pinch all over.  Cover with parchment paper and place pie weights or beans in the pan.  Cook in the oven for 15 minutes.  Reduce the heat to 170C (350F) and remove the parchment and pie weights, and cook for another 5 minutes.

Take out of the oven, and sprinkle the remaining cheese onto the bottom of the crust, and then add the filling mixture.  Cook for about 25-30 minutes, or until it is set but still has a slight wobble.  Let cool on a rack and serve warm or at room temperature.  Serve with a green salad and basic vinaigrette!

From my kitchen to yours,


Arista di Maiale Al Rosmarino – Pork with Rosemary

Pork with Rosemary


This is recipe no. 3 from our “Italy, The Beautiful Cookbook” challenge.  My husband chose this one, and I am so glad he did.  Insanely simple, with incredibly familiar ingredients, this too, was a winner. The book says that this recipe is from Tuscany, but I am sure there are versions of this from every region in Italy.

I love rosemary.  Rosemary is one of my favorite cooking herbs, thus I have an incredibly large bush on my balcony, and apart from using it in the kitchen, it smells divine.  I think my favorite part is when I’m picking the leaves off the stem, and its sap imparts its beautiful, medicine-like aroma.  During the cooking process your kitchen will smell incredible too, with all that delicious garlic and rosemary!  After the pork is done, you finish the sauce with a nice, dry white wine.  Classic Italian cooking, simple ingredients creating a masterful and superb dish.  Easy enough for a weeknight if you have time, perfect for a Sunday roast, too.

So here’s what you’re going to need:

1 fresh rosemary sprig

6 garlic cloves, crushed

salt and freshly ground pepper

1 chine of pork, about 2 1/2 lbs (1.25kg)

2 tbsp olive oil

1 tbsp butter

1/2 cup (4 fl oz/ 125ml) dry white wine

Finely chop the rosemary leaves.  Mix rosemary and garlic with salt and plenty of pepper.  Rub the meat well with this mixture and tie it securely to the bone.  Place the meat in a dutch oven or aluminum saucepan with the oil and butter.  Bake in a preheated oven at 400F (200C) for 1 1/2 hours, turning frequently.

Untie the meat and remove the bone.  Arrange meat in slices on a serving dish.  Pour wine into the pan and bring to a boil, scraping up browned bits and season to taste.  Serve this sauce with the meat.

Serves 6

From my kitchen to yours,


Lentil and Chorizo Stew

Lentil and Chorizo Stew

Yesterday my baby girl was home sick with a tummy bug, which incidentally I caught, so I decided to make her a clear broth.  I had some chicken and ham bones in the fridge, plus loads of veggies, and I always have some herbs and spices on hand, so it was easy-going.  Today she is feeling much better, and I put that delicious stock to good use.  Lentils-  I love lentils, having grown up eating it almost every week.  In Colombia our grains are usually accompanied with white rice, but here in Spain, lentils are eaten as a dish on its own.  That is what I was going for today, swapping my usual “latino” herbs and spices for some more “mediterranean” ones.  Oh, and let’s not forget the chorizo……no lentil dish worth its name would be without it here, since pork is king!

Lentil and Chorizo Stew

I love the chorizo in the lentils, it gives it a warmth and depth that really isn’t achieved with in our Colombian counterpart; at least in my home our lentils were more of the vegetarian variety.   Also, I added some smoked sweet “pimenton” to give it that extra smoky kick!  Adding the chorizo and pimenton makes this more of a one plate meal, no accompaniment needed, and as the weather cools down, it definitely warms your belly too!

So here’s what you’re going to need”

4 cups dark stock (recipe below)

1 tbsp olive oil

1/2 onion, finely chopped

1/2 green pepper, finely chopped

1 clove garlic, crushed

1 tbsp tomato paste

1 carrot, chopped

1/4 cup chorizo, cubed

1 tsp smoked sweet pimenton or paprika

1 cup Pardina lentils, or Lentilles du Puy (french lentils)

2 bay leaves

1 sprig of thyme

Salt and Pepper, to taste

In a medium sauté pan, add the olive oil and warm it up over medium low heat.  Add the onion and green pepper, and sauté until softened, about 8 minutes.  Add the garlic and tomato paste, and cook for another 5 minutes.  Add the carrot, chorizo and pimenton, stirring and cook for another 2 minutes.

In the meantime, in a dutch oven or medium stockpot, bring your stock to a boil.  When boiling, add the vegetables, lentils, bay leaves and thyme.  Season with salt and pepper, and cook over high heat for 10 minutes.  Lower the heat to medium low, and simmer for another 35 minutes or until the lentils are fully cooked and it has slightly thickened.  Serve with fresh crusty bread and enjoy!

For the Stock:

This is a go to stock recipe that can be used as a broth, or base for other food preparations.  This makes about 6 cups, and feel free to swap some of the vegetables and herbs for what you have on hand.  The most important part is the cooking time so it really develops some flavor.

Makes about 6 cups of stock

2 tbsp olive oil

1 tbsp butter

1 leek, sliced

3 shallots, diced

2 carrots, diced

2 celery sticks plus some leaves, sliced

1 large tomato, diced

1 cup cabbage, diced

1 tbsp tomato paste

Chicken bones and neck

3 ham bones

8 cups water

2 sprigs of sage, roughly chopped

2 sprigs of thyme

3 bay leaves

1 tsp black peppercorns

Salt, to taste

In a large dutch oven, heat the olive oil and butter over medium heat.  Add the leek, shallots, carrot, celery, tomato and cabbage, cook for about 15 minutes, until softened.  Raise heat to high, add the tomato paste and your bones, stirring constantly to incorporate the paste.  Add the water and the rest of the ingredients.  Boil for about 10 minutes, and then lower heat to medium high, and cook for another 40 minutes.  Turn off heat, and cover to let the flavors meld for another 20 minutes.

Strain through a chinois, and return to the dutch oven.  If you want a very clear broth, like consome, then when the stock is simmering, add 2 scrambled egg whites to the stock, and let it simmer for about 5 minutes.  Remove the egg whites, this picks up all the impurities and leaves you with a crystalline broth.

From my kitchen to yours,


Tarragon, Mushroom, and Leek Tart

Tarragon, Mushroom, and Leek Tart


It’s starting to cool down a bit here, not enormously, but in the evenings there is a slight chill in the air;  for me, that means that I can start using the oven more often, and I love it!

I have an obsession with all the ingredients of this tart, but the most recent one is tarragon.  I had never tried it before a couple of years ago, it really isn’t an ingredient readily available in Miami or the Bahamas.  After moving to Spain I started noticing it in the market, and wondered if it tasted as good as it smelled.  I think it is a definite acquired taste, but I liked it more and more every time.

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This is a very simple tart to make, but just because its simple doesn’t mean it isn’t elegant enough to serve at a dinner party.  I love these types of meals, unfussy, rustic and über delicious.  Perfect to serve as a starter, or as a main with a simple lamb’s lettuce salad.

Here’s what you’re going to need:

For the shell:

1 1/4 cup flour

1/2 tsp salt

3 tbsp cold unsalted butter, cut into small squares

1 1/2 tbsp lard

2 – 3 tbsp ice water


For the filling:

2 leeks, thinly sliced

2 tbsp butter

1/2 tsp salt

1 1/2 cups mushrooms, sliced (cremini or white)

2 tsp fresh thyme, chopped

3/4 cup tarragon, chopped

3 eggs

1 cup heavy cream

1/2 cup Gruyère or comte cheese, grated

Pinch of freshly ground black pepper

Pinch of freshly ground nutmeg

Pre-heat the oven to 425F (220C).  In a medium bowl place the flour and salt, mix well.  Add the butter and lard, and with your hands or a pastry cutter, mix until all the fats are incorporated.  Add the water, one tbsp at a time, and mix with your hands to form a ball, and just until the dough sticks together.  Add more water if needed (but I only used 2 tbsp).  Wrap in plastic film, and place in the refrigerator for 30 minutes.

Roll out dough on a clean and floured surface.  Roll out to about 1/8 thick, and place in tart mold, trimming the edges.  Cover with aluminum foil and put it in the freezer for about 30 minutes.  Remove from freezer, and add pie weights or beans, and bake in the oven for 10 minutes.  Uncover and bake for another 5 minutes.

Meanwhile, in a large sauté pan, melt the butter over medium low heat.  Add the leeks and cook until softened, about 5-6 minutes.  Add the mushrooms, thyme and salt.  Raise the heat to high and cook until the mushrooms have let out their liquids and it has evaporated.  Add the tarragon cook for another minute, then take off heat.  Let cool.

In a medium bowl, add the eggs, cream, cheese, black pepper and nutmeg.  Mix well.  Add the cooled mushroom mixture.

When your tart has finished pre-baking, lower the oven to 375F (190C).  Place the mushroom mix in the tart shell, and bake in the oven for 40 minutes.  Let cool 20 minutes before serving.

From my kitchen to yours,



Pesce al Acqua Pazza – Sea Bream in “Crazy Water” Sauce

Pesce al Aqua Pazza

Acqua Pazza is probably one of my favorite styles of baking fish.  I tried it in Positano for the first time, and I was so enthralled with it, it completely embodies what you want to eat in summer in the Mediterranean.

Acqua Pazza literally means, crazy water.  I guess the crazy part is that it has just a touch of chili pepper, but if that’s what crazy means, I am totally “loco” over it!

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Super simple to make, it will literally take you all of 40 minutes to make this.  Most of the ingredients you will probably have in your pantry already, all you need is some delicious super fresh fish.  We decided on this beautiful Red Sea Bream, very typical here in Spain.

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Easy enough for a weeknight meal, but spectacular for an early lunch now that the weather is warming up!   I hope you try it, cause I am sure you will be hooked too!

So here’s what you’re going to need:

1  2kg whole firm fleshed white fish, such as Corvina, Snapper, Sea Bream, or Sea Bass.  Ask your fishmonger to clean it for you.

Salt and Pepper, to taste

3 tbsp olive oil

1 tsp chili pepper flakes

1/2 large onion, sliced

3 garlic cloves, smashed

1 cup cherry tomatoes, halved

1 tbsp capers

1/2 cup dry white wine

1/4 cup water

1 tbsp lemon juice

Lemon slices, for garnish

Pre heat the oven to 200 C.  Wash the fish thoroughly, inside and out.  Sprinkle with salt and pepper, and place in a large baking dish.  Set aside.

In a large frying pan, heat the olive oil over medium low heat.  Add the chili pepper, onion, and garlic, and sauté until translucent, about 5 minutes.  Add the cherry tomatoes and raise the heat to high, stirring.  Add the white wine and capers, and cook for another 5 minutes, or until super fragrant.  Take off heat and add the 1/4 cup water and lemon juice.  Let cool for about 5 minutes, and pour over fish, add the lemon slices to the top.

Bake in the oven for 25 minutes, serve immediately.

From my kitchen to yours,


Asparagus and Red Pepper Quiche


Spring has definitely sprung, and as the days grow warmer in Madrid, it’s time to eat lighter and take advantage of nature’s bounty.  Asparagus is something that I look forward to every year, especially since my daughter absolutely loves them.  Yet I find that I seem to prepare them in the same ways, lightly sautéed either with eggs, parmesan or just a simple vinaigrette.

This year, I was going through a book that I have not opened in a long time.  My copy of Michel Roux’s “Pastry; Sweet and Savoury” has been sitting on my shelf for years.  I always leaf through it, and promise myself that I will try some of the recipes, yet I think I have only made one before.

I remember I bought the tart pan for this recipe specifically a couple of years ago, because the picture in the book struck me for its beauty.  I was a bit wary though, because the many times I had read the recipe, it seemed quite complicated.  I wasn’t wrong.  But what I didn’t realize, was how wonderful and delicious it is.  So yes, it is time-consuming, but I think if you tackle it bit by bit then it will become infinitely easier.  It isn’t hard, just laborious.

The result is a Quiche so elegant, so refined and bursting with spring flavors.  I hope you will try it too.  Oh, and the pastry is to die for.  ‘Nuff said.

So here’s what you’re going to need:

Adapted from Michel Roux’s  Pastry; Sweet and Savoury

1 recipe short crust dough (follows)

40-45 medium asparagus stalks

salt and freshly ground pepper

5 red peppers, semi-confit (recipe follows) 600g total weight before confit

1 egg

1 egg yolk

200ml whipping cream

pinch of nutmeg

6 dill sprigs

Roll out the dough to 3mm and cover the elongated tart pan.  Cover and refrigerate for 20 minutes.

Preheat oven to 190C, poke the dough in the tart pan and cover it with parchment and pie weights (or dried beans if you don’t have pie weights).  Bake for 20 minutes.   Lower the heat to 170C, remove pie weights and parchment and bake for another 10 minutes.  Remove from oven and proceed with the filling.

Trim asparagus to 10cm to fit the tart pan ( do use a ruler).  Reserve bottom stalks for soups or frittata.  Steam until just tender, about 3 minutes.  Rinse under cold water to stop the cooking process and set aside.

Chop the already confit peppers, and set on a paper towel to drain off all the oil.  Place evenly on the baked tart pan.

In a medium bowl, mix the egg and the yolk with the cream, season with nutmeg, salt and pepper.  Pour 3/4 of the cream mix onto the peppers.  Carefully place the asparagus, 2 by 2 horizontally facing opposite sides in your tart pan.  Spoon the rest of the cream mixture on top.  Bake in oven for 30 minutes.  Take out of the oven and place over a rack to cool for 20 minutes before unmolding.

With a spatula, lift the Quiche on to a plate.  Place the dill springs on top, and serve warm.  You can accompany it with a side salad for a perfect spring meal.


250g flour

150g cold unsalted butter, cut into small squares

1/2 tsp salt

1 egg

1 tbsp cold milk

In a large bowl, add all the ingredients.  With your fingertips, start mixing all the ingredients until it resembles wet sand.  Form into a ball, cover with plastic wrap and refrigerate for 1 hour or up to a week.  You can also freeze it for up to 3  months.


600g red peppers (if not for this recipe, you can use whatever color you want, or a mix)

600ml of olive oil

2 thyme sprigs

1 bay leaf

1 rosemary sprig

1 garlic clove, peeled

1 tsp black or white peppercorns

Roast the peppers, in the broiler or on a grill.  Char the skin all over, then place in a plastic bag for 15 minutes to cool and sweat.  Remove skin and seeds.

Heat oil in a small stock pot to 70C (very very low heat).  Add all the ingredients plus the peppers and cook for 30 minutes.  Let cool, and if not using immediately, place the oil with all the ingredients in an airtight container in the refrigerator until you are going to use them.

From my kitchen to yours,