Quails in Escabeche

Codornices en Escabeche is the Spanish name for a traditional Catalan dish often used for tapas. In Catalan it is called Guatlles amb Vinagreta. Instead of quails you can also use Rock Cornish hens (Poussins).

Escabeche is an age old technique used to preserve food. Fish, mussels, poultry or game are poached or fried in olive oil. Then they are marinated for at least 24 hours in garlic, herbs and vinegar and served at room temperature.

Pork Roast with Tomatoes and Fennel

Arista di Maiale con Pomodori e Finocchio, a flavorful dish from Tuscany. Fennel, which grows wild in the Tuscan hills, imparts a light and refreshing flavor that seeps into the roast while cooking.

Green Beans and Potatoes (Fagiolini con Patate) are a great side dish to the roast pork.

Lamb and Artichoke Stew

Agnello con Carciofi, a traditional dish, dearly loved in Italy. Braising lamb with artichokes in a rich tomato herb sauce is an elegant way to present it. A winning combination for sure. Creamy polenta or a nice crusty farm bread completes the delight.

Baked Apples with Quincy Jelly

Maçãs com Geleia de Marmelo, an oldtimer from the Minho Region, Portugal’s fruit and vegetable garden. Crème Fraîche or vanilla ice cream will go well with this dessert.

Zucchini stuffed with Meat

In Greece this dish is known as Kolokithakia Gemista Me Kima. You can serve it with roasted potatoes and cherry tomatoes. A wonderful main dish in the summer months, when zucchinis are plentiful. Serve with roasted potatoes and roasted cherry tomatoes.

There are a number of steps involved in preparing this dish, but the result is worth the work.

Beef, Chorizo and Chickpea Pie

A modern twist on a traditional beef pie, Spanish flavor included. A spicy chorizo touch mellowed by tomatoes, chickpeas and sherry vinegar. It is hard to get a more satisfying combination of flavors.