Low and high brow

pork liver pate
Originally uploaded by EatingVideo

On the high end of our weekend the boy and I hit Secco Wine Bar for our second visit as we had had a great time the first time around. The menu had changed a bit, but we still had great food.
we started with the cheese and salumi plate.



The cheese was excellent: Roncal, Ewes, Blue
The meats also tremendous: Jamon Iberico, and a Lomo for local producer Olio.
We also shared the Tortilla de Hongos (fritata with fungi)



We shared the Venison Sausage with white beans



and the pork liver pate



oh yeah and I had a beer (whatever was on the specials board)



Once again we had a very fun time, sat at the bar and shared small plates of interesting foods. Would reccomend to all.

White bean stew

plated beans
Originally uploaded by EatingVideo

This dish is a variation of a fabada which is an asturian dish (from Asturia Spain) which combines common or ingredients into a bean dish. These were family subsistence meals where in one pot you can feed many people and stretch the budget. The main ingredient is the bean. I bought some very large dried white beans "alubias judion" from La Tienda.





I soaked the beans overnight, and was a little worried as some of them split in half, some others lost their husk



but I got over it, after chatting with my mother and asking her if I should peel the beans or what. She told me to leave them alone. (mother is always right)
I then got my ingredients in order

One onion
2 bunches of green onion
one whole head of garlic
2 bay leaves



1 tbsp of thyme
2 tbsp of pimenton (smoked paprika) sweet
2 morcilla links (blood pudding sausage)
1 piece of hard cured chorizo
strand of soft non cured chorizo
1 piece of salt cured ham (prosciotto or serrano)
1 large slice of head cheese (I made this)
1 large slice of cured pork loin (la tienda)
1/2 cup of roasted red pepper
1 tbsp of capers
black pepper to taste

I cut a large piece of ham off my La Quercia Paleta





and began to render it in some olive oil in a large stock pot



I then added the onions, bay leaves and green onions and sauteed till only slightly brown



I added the morcilla to brown it and render some fat but then removed it so it wouldn't burst in the stew



I made a puree of roasted red peppers with capers by using an immersion blender and adding a bit of water.



then blended to form a sauce



at this point I added the pimenton to the onions sauteed quickly as it will burn and then added the pepper puree to deglaze the pan



I let it cook for a minute or two then added the beans and the meats



I added water to cover it all as well as the whole head of garlic and returned the morcilla to the pan



I cooked it for 4 hours which was when the beans were tender. I actually let it cool and placed it in the fridge at this point to let the flavors meld. The next day (what is this day 3 of this dish!) I blanched some kale



and added it to the beans as they reheated. The finished product was spectacular. the beans are soft but not mush, they retain their individuality, the pork flavor is perfect with the ham retaining it's flavor and melding with the head cheese and chorizo with the morcilla being perfect. The Kale adds some nice color and contrast. If you have the time I highly reccomend trying this or a variation on this dish.



I've got plenty of leftovers (as usual) so i'll be working my way through it.