Cocido Madrileño

cocido madrileno
Originally uploaded by EatingVideo

I took the boy to Spain to spend some time speaking spanish. While in Madrid we decided to have some proper cocido. This is a dish that is all cooked in the same pot, but the ingredients are then served in sequence.
It starts with the cooking liquid, with small noodles, pretty much an awesome noodle soup. Served in a large soup dish, and accompanied by a selection of pickled peppers and olives.



The amount of soup could easily have been an entire meal, actually that is true of every portion of this meal. (we ordered for two!)



I ate two bowls of soup before the next plate arrived, the garbanzo beans with potato, carrot and cabbage



Everything was perfectly cooked. We remarked that the potato in particular was spectacular. Very flavorful and perfectly cooked. I think it is easy to throw everything in a pot but the skill is to have each ingredient cooked appropriately not under or overcooked.
Soon after the garbanzos the meats arrived.



Chicken, pork, morcilla, bone marrow, beef shank all super tender and delicous, and bountiful.
I was about to blow up satisfied and starting to bust into the meat sweats, yet the boy ordered dessert.



A lemon sorbet.

A great meal, good service.

Taberna de Buenaventura
Calle de Hermosilla, 69, 28001 Madrid, Spain

Roasted Garbanzo beans

garbanzo pan
Originally uploaded by EatingVideo

I got this recipe off of SteamyKitchen, and served it with lamb meatballs. It is incredibly easy and gives the garbanzo beans a nutty crunch and taste. Flavored with whatever spice you want to use. The recipe is linked above.



The meatballs are half ground beef half ground lamb, seasoned with salt, pepper, grated onion, garlic, oregano. Browned in the pan then finished in the oven at 400deg (same temp as garbanzo beans) with marinara and red wine.



I served them together in a bowl, the toasted garbanzo acting as the pasta or starch for the meatballs. Turned out great.

Updated Garbanzo, finished pictures

Check it

Stewed Garbanzos - Cocido de Garbanzos

embutidos
Originally uploaded by EatingVideo

This is actually a rather simple dish that requres patience and planning. It is a take on galician and madrilenan stews. The first step is to soak your beans overnight. I used garbanzo beans but you could also use large white beans. I used one bag of beans, which pretty much will feed a small army (I'm thinking around 12 adults).
The next day, I drained the remaining water and refilled the pot (large pot) with water and added two onions, one whole head of garlic,



and a pig tail, you could add trotters here as well. I also tied up a large bunch of parsley stems and hung them in the broth. I let the broth cook for 4 hours. I removed the parsley midway through this cooking.
After 4 hours I added one large blood sausage, two chorizos a generous hunk of cured pork loin and a slice of my head cheese.







I let this cook for another 2 hours then added salt pepper and one teaspoon of pimenton (smoked paprika)
After the next 2hrs (6hrs so far)
The tips of the legs of two rabbits along with its livers, heart and kidneys



As well as some blanched collard greens and one small cabbage






This cooks for the remaining two hours, taste for salt. It really doesn't need a side other than some good crusty bread and a nap afterwards. The leftovers keep well. Somehow after 8 hours of cooking and everyone smelling and tasting we missed out on a final shot as we were ravenous. (I'll update with a shot when I heat up some leftovers)
UPDATE
here it is done



and served