With the New Year here, we are all being a little more mindful of our lunch habits. While we love churros, Jamón & croquettas we also enjoy a simple meal that leaves us feeling energized and ready to take on the day! Our Barcelona Bowl pairs a perfectly poached egg with labne yogurt, stewed lamb meatballs, Tuscan kale, pilaf rice and crispy shallots for a satisfying and nutrient packed lunch.
Chef Marc shares a recipe for the Barcelona Bowl below – but we suggest you swing by and let him make one for you! A rotating roster of flavor packed options hit our lunch menu each week. (Pictured above a version made with cumin stewed chickpeas)
- 1 poached egg
- ½ cup of pilaf rice
- ½ cup of diced cucumbers
- 1 pinch fresh mix herbs (pick your favorites!)
- 1 shallot (sautéed until crispy)
- 4 meatballs (you can use good quality store bought to save time)
- labne yogurt
- .5 cup of sliced kale
For the meatballs:
- Make a sauce with ¼ cup labne yogurt and ½ cup water and mix until smooth.
- Bake meatballs in a 400º oven for 15 minutes (or to specified directions).
- Put the sauce and the meatballs in a pan, cover and cook for about 15 minutes. Remove from heat and set aside.
For the Pilaf Rice:
- Dice one onion.
- In a shallow pot with a cover, cook the onion for 10 minutes on low heat with olive oil and 1 bay leave. Don’t let the onion get too brown, make sure it is soft and cooked!
- Add ½ cup of rice and sautée for about two minutes.
- Add 6oz of chicken stock and bring to a boil. Cook for 5 minutes.
- Cover with a parchment paper and the pot cover.
- Put in the oven and cook for about 12 minutes.
- Remove from oven and separate with a fork.
Layer the rice, meatballs, yogurt sauce, cucumbers, crispy shallots, kale and herbs and top with a poached egg.
What better way to celebrate the holidays and bring family and friends together than by cooking up a classic sweet treat for your guests? Chef Marc shares a recipe for a holiday dessert that recalls sweet memories and a time honored holiday candy; Turrón! Derived from the Moors in the town of Jijona, which remains the Turron capital of the world, this “nougat” like dessert has classic ingredients that will surely satisfy your sweet tooth; almonds, honey, eggs and sugar. At Boqueria, we mimic the flavors of this classic Spanish candy by making a hazelnut cake, and topping it with candied hazelnuts, Chantilly cream, Dulce de Leche ice cream and local honey.
Ingredients for the Hazelnut cake
• 9 ounces hazelnut praline
• 8 eggs
• 9 ounces confectionary sugar
• 5 ¼ ounces butter
• 11 ½ ounces almond flour
• Coat 4 ounce aluminum containers with butter and cornstarch to prevent the cake from sticking. Set aside.
• Place the diced butter and the praline in a bowl and mix close to the heat of the oven or stove until the butter is incorporated
• At the same time put the eggs and confectionary sugar in the mixer and whip until the volume is tripled.
• Incorporate the eggs into the praline mix with a spatula.
• Add almond flour and incorporate with a spatula.
• Fill the molds to the top.
• Cook the Cake in the oven at 370ºF for 20 minutes. Set aside to cool.
Ingredients for the Caramelized Hazelnuts
• 9 ounces of toasted hazelnuts
• 3 ½ ounces of sugar
• 2 tbsp clarified butter
• Put sugar and a little water in a large pot. Cook until a thick syrup is formed.
• Add toasted hazelnuts and mix in with a spatula.
• Remove from the heat and keep mixing until the sugar becomes white.
• Add the butter and cook until caramelized.
• Set aside on a tray lined with parchment paper to cool.
• 1/2 almond-hazelnut cake
• 1 scoop of ice cream (Dulce de Leche, Salted Caramel or similar)
• 1 tbsp of crushed caramelized hazelnuts
• 1 tbsp of whipped cream
• 1 tbsp of good local honey
• A pinch of maldon salt
• Cut the cake in half and heat up in the oven for about 3 minutes.
• Cut that half cake in 4 pieces.
• Plate the cake and top with one scoop of ice cream.
• Top with the hazelnuts, whipped cream, a drizzle of honey and a pinch of maldon salt.
Happy Holidays from our family to yours ~ Buen Provecho!
Chef Vidal shares his recipe for Lobster stock; the base to a perfectly rich seafood Paella.
It begins with a slow simmering stock of lobster and shrimp with caramelized onions and paprika, but the real magic enters with the Brandy flambé!
• 4 lbs lobster heads
• shrimp shells if available
• 1 onion chopped
• 1/4 head garlic head cut in two
• 3/4 lbs plum tomatoes, roughly chopped
• 1/2 lb leeks, chopped
• 1/2 lb carrots, chopped
• 2 tbsp sweet unsmoked paprika
• 1/4 qt white wine
• 1/2 pint brandy
• Water, about 6 litters
• 1/2 cup canola oil
• 2oz of tomato paste
• Roast lobster heads in a large pot with the oil. Add the shrimp shells, flambé with brandy and remove from the pot and set aside.
• In the same pot, sweat onions, carrots, garlic and leeks over medium heat until caramelized.
• Add sweet paprika and sweat without burning for 10 seconds, until fragrant.
• Add the tomatoes and cook for 5 minutes.
• Add white wine and reduce by half.
• Add water, bring to a boil and simmer for 1 hour.
• Remove from the heat and let infuse for 2 hours.
• Strain through a fine chinoise.
If fish bones are available, add them 20 minutes before the cooking time is done, to add more flavor!
Use as a stock for Paella, rice dishes or stews.
Chef Marc shares his recipe for Bistec a La Navarra, a comforting dish of grilled sirloin steak, a confit of piquillo peppers (indigenous to the region of Navarra in Northern Spain) and a delicate, crispy potato terrine served with a seriously addictive chimichurri sauce.
Chimichurri Sauce Ingredients
• 1 pint of salsa verde
• 2 lemon peels, chopped
• 1 bunch of cilantro, chopped
• ¼ cup of fresh oregano, chopped
• ½ fresh cayenne pepper
• ¼ tsp cumin
• ¼ tsp sweet paprika
• 2 tbsp white whine vinegar
• 1 cup olive oil
• 2 tbsp lemon juice
• Mix all the ingredients in a bowl
• 4 oz Sirloin Steak
• butter, garlic (skin on), rosemary, thyme and pepper
• 4 potatoes
• 3 piquillo peppers, cut in half
Piquillo Confit Procedure
• Sear the piquillo peppers in a skillet until caramelized (about 8 minutes) turning them every two minutes.
• Pour the liquid from the piquillo peppers from the skillet into a bowl. Add water (1 to 1 ratio) and a little sugar. Mix and add back to the skillet, covering the peppers. Cover with foil and cook in the oven for 10 minutes at 450ºF.
• Set aside.
Potato Terrine Procedure
• Clean and peel the potatoes. Slice the potatoes thin. Put a layer of plastic film in a baking dish and layer the potatoes slices making small terrines, add salt between each layer. Cover the pan tightly with plastic wrap and steam in the oven at 245ºF for 1 hour.
• Cool and set aside.
• When cool, gently fry each terrine in a pot of oil at 375º until crispy.
• Sear a steak on a griddle or skillet.
• Half way through cooking time, turn the steak and add butter, garlic (skin on), thyme and rosemary. • Continue to cook, basting the top of the steak with the butter using a spoon. Cooking time will vary depending on the size of the steak, about 6-12 minutes. Let rest for a few minutes before slicing.
• Transfer to a plate with the Piquillo pepper mixture, and top with the garlic, rosemary, thyme and chimichurri sauce. Garnish with some fresh parsley leaves and the potato terrines.