As I revisit my memories of Shoreditch and Brick Lane, my mind always goes back to the vibrant, unique, and colorful street art. As someone who loves to walk and look around wherever I go, this neighborhood became one of my favorite parts of London.

When I first headed out on my own, I lived in a diverse and eclectic neighborhood in Chicago. Looking back, I think that is part of why I loved living in the Pacific Northwest and why I enjoy living in Luxembourg today. I like places where different cultures, traditions, and perspectives come together.

When you walk through Shoreditch and Brick Lane, nearly every street has something interesting to see. There is everything from traditional graffiti to massive murals. Some are painted by unknown artists and others by artists as famous as Banksy. The street art helps define the neighborhood beyond the food.

Actually, both help define it.

Different cultures, different voices, different histories, and different traditions all sharing the same streets.

Brick Lane’s food culture begins, and is still shaped, by generations of immigrants who brought their own recipes, traditions, and inspiration with them. If I had to describe Brick Lane in one sentence, it would be this: the vibrant colors and creativity of the street art spill from the walls and onto the plate.

This time, I chose a recipe from The Brick Lane Cookbook that felt like it represented the modern neighborhood. Brick Lane has a strong Bangladeshi community and the food reflects it.

One restaurant that stood out was City Spice. Our meal there was superb and really highlighted the flavors and depth of Bangladeshi cuisine. The Lamb Tikka Makhani, with its fenugreek flavors, stood out, as did the Chicken Tikka Masala, which was sweet, rich, and velvety.

As I looked through the cookbook, I came across Homestyle Lamb and Potato Curry. It felt like the right recipe to make after the Salt Beef. Just as the street art reflects the many influences that have shaped Shoreditch and Brick Lane, so does the food.

I made a few changes along the way. I used leg of lamb instead of lamb shoulder. Since leg of lamb is leaner, I browned the meat first to help keep it moist and add a little extra flavor. I also added the leg bone to the pot while the curry simmered and removed it before serving. It added even more lamb flavor to the dish and was well worth it.

I also used my own homemade garam masala. I enjoy making my own spice blends. I think they add more depth and freshness to a dish, but they also help me connect to the traditions behind the food I am making.

The aromas that filled the kitchen while this curry simmered were mouthwatering. Warm spices, tender lamb, and potatoes slowly cooking together. This is the kind of dish that makes you want to grab a bowl and settle in for the evening.

True comfort food.

It warmed both our bellies and our hearts.

Home-Style Lamb and Potato Curry

Serves 4

Ingredients

4 to 6 garlic cloves
2 to 3 inch piece fresh ginger, roughly chopped
1 kg leg of lamb or lamb shoulder, cut into 2 inch cubes
If using a leg of lamb, reserve the bone and cook it with the curry for extra flavor. Remove before serving.
2 medium onions, sliced
1 bay leaf
1 cinnamon stick
6 peppercorns
4 cardamom pods
4 cloves
1 teaspoon mustard seeds
1 star anise
2 teaspoons salt
5 tablespoons canola oil
1 tablespoon ground coriander
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ancho chili powder
2 teaspoons paprika
1 teaspoon garam masala
1 tomato, chopped
700 g potatoes, peeled and quartered
3 to 4 green chilis
3 tablespoons fresh coriander, chopped
100 ml water, plus additional as needed

Method

Using a mortar and pestle, grind the garlic and ginger into a paste. Set aside.

Heat a large Dutch oven or heavy pot over medium high heat. Brown the lamb in batches, making sure not to overcrowd the pan. Once browned, return all of the lamb to the pot. If using the lamb bone, add it now. Cook’s Note: I cooked the curry with the lamb leg bone for extra flavor and removed it before serving.

Add the garlic and ginger paste, onions, bay leaf, cinnamon stick, peppercorns, cardamom pods, cloves, mustard seeds, star anise, and salt. Cook for about 5 minutes, stirring occasionally.

Cover the pot and simmer for 30 minutes.

Remove the lid and increase the heat slightly. Add the oil and stir to coat everything. Add the ground coriander, turmeric, cumin, ancho chili powder, paprika, and garam masala. Stir well and cook for a few minutes until fragrant.

Add the chopped tomato and 100 ml water. Cover and cook over medium heat for 10 minutes, stirring occasionally. Add a little more water if the mixture becomes too dry.

Add the potatoes and green chilis and cook for 5 minutes. Pour in enough water to just cover the meat and potatoes. Rather than stirring, gently shake the pot to combine so the meat and potatoes stay coated in the spices.

Bring to a boil, then reduce the heat to medium low. Cover and simmer for about 20 minutes, or until the potatoes are fork tender.

Taste and adjust the seasoning if needed. Stir in the chopped coriander.

Remove the lamb bone if using. Serve hot.

When I think of Greece, I don’t immediately think of the beaches, although they are beautiful, or even the blue waters of the Mediterranean. What comes to mind first is the feeling of being there. The warmth of the people, long meals shared outdoors, and a sense that life slows down just enough for you to notice the things around you.

I’ve been fortunate to visit several places in Greece, both on the mainland and the islands. I’ve wandered through ancient sites in Athens, explored the old streets of Rhodes, and climbed the many steps in Santorini while stopping every few minutes to admire the breathtaking views. Every place felt different, but they all shared something in common. There was a feeling of connection. To history, to family, to food, and to the people around you. Greek people are joyous and welcoming. You feel like part of the family. It’s all about “Opa!”

Some destinations are wonderful to visit. Greece is one of the few places where I’ve found myself thinking, “I could stay here.”

And then there’s the food.

Greek food is some of my favorite kind of cooking. It’s not complicated or fussy, yet it can be elegant. It takes simple ingredients and turns them into something rewarding. From moussaka and stifado to fresh seafood, vegetables cooked with olive oil, and dishes that have been passed from one generation to the next, Greek food feels deeply connected to home and family.

One afternoon on Rhodes, after a morning of exploring the old town, we found ourselves sitting in a shaded plaza at Ta Mezeklikia’s. We ordered a mixed platter for two that included moussaka, gemista, stifado, and dolmadakia. Around us were old stone streets, trees shading us from the summer heat, and a few sleepy cats stretched out nearby, completely unconcerned with the world around them. It wasn’t a fancy meal, but it was one of those afternoons that stays with you long after the trip is over.

Looking back, I think it wasn’t just the food. It was the combination of everything. The shade of the trees, the slow pace of the afternoon, the conversation, and the feeling that nowhere else in the world needed your attention at that moment. Greece has a way of slowing you down and reminding you to enjoy where you are.

So when I came across gemista in Salt of the Earth, I felt like it represented my experience well. Beyond the ingredients, gemista is a slow roasted dish. It takes patience as the aromas of tomatoes, herbs, and vegetables slowly fill the kitchen while it bakes.

It allows time to slow down, enjoy your surroundings, and appreciate those around you.

Family.

As I hollowed out the vegetables, stirred the rice filling, and filled my kitchen with those familiar aromas, I found myself back in Rhodes for a little while.

That’s one of the things I love about cooking through these cookbooks. A recipe has a way of bringing back not just a meal, but the memories, the people, and the places connected to it.

There were a few things I adjusted in the recipe. I used small globe zucchini because I felt they fit better with the shapes of the other stuffed vegetables. I also used my homemade roasted garlic and thyme infused olive oil and added a little extra vegetable stock to the pan while everything slowly roasted.

Overall, this dish was hearty while still feeling light. All of the flavors came together beautifully, especially the mint. It added a brightness that lifted both the vegetables and the tomato sauce. The feta and breadcrumbs rounded everything out. The breadcrumbs, along with the Carolina rice, added texture and a slight bite that I really enjoyed. The potatoes soaked up the tomato and mint flavors and provided a creamy contrast to the other vegetables. The infused olive oil added another layer of herbal flavor and just enough richness to bring the dish together.

All of it came together beautifully. The flavors, the memories, and the feeling of Greece that first drew me in years ago. For an afternoon, my apartment in Luxembourg felt a little more like a shaded plaza in Rhodes.

Gemista

Serves 6 to 8

Ingredients

Vegetables

4 medium ripe tomatoes
2 medium green bell peppers
1 red bell pepper
1 medium eggplant
2 globe zucchini
3 medium potatoes, quartered
1/4 cup fresh breadcrumbs
Salt and pepper, to taste

For the Stuffing

5 oz Carolina white rice
Olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 medium carrot, grated
3/4 tsp dried oregano
1 handful parsley, chopped
1 handful mint, chopped

For the Sauce

5 oz ripe tomatoes
Olive oil
1/2 tsp dried oregano
3½ oz water
Salt and pepper, to taste

Method

Preheat the oven to 400°F (200°C).

Slice off the tops of the vegetables, keeping the tops to use as lids. Scoop out the insides of the vegetables. Set aside the tomato flesh. Set aside the eggplant and zucchini flesh.

Finely chop the zucchini and eggplant flesh and place in a bowl. Put the tomato flesh in a blender and puree until smooth. You will need 12 oz of tomato pulp. If you do not have enough, add canned chopped tomatoes.

Rinse the rice under cold water until the water runs clear. Set aside.

In a saucepan over medium high heat, sauté the onion in olive oil. Once the onion is translucent, add the garlic and cook until fragrant, about 3 minutes.

Add the zucchini, eggplant, and grated carrot and stir to combine. Add the rice and toss well to coat. Cook for 1 to 2 minutes. Season with salt and pepper.

Add the tomato pulp and cook for another 2 minutes. Add 3½ oz water, stir, and cook for 10 to 12 minutes until the liquid is absorbed. The mixture should resemble a creamy risotto. Remove from the heat and stir in the oregano, parsley, and mint.

While the rice is cooking, prepare the sauce. Place the tomatoes in a blender with olive oil and 3½ oz water. Blend until smooth. Season with salt and pepper and stir in the oregano. Set aside.

Coat a casserole dish with olive oil. Fill each vegetable with the rice mixture, place the lids on top, and arrange them in the casserole dish. Nestle the potatoes around the vegetables.

Pour the tomato sauce over and around the vegetables. Sprinkle the breadcrumbs evenly over the top.

Bake on the lowest rack of the oven for 1½ hours, until the tops are lightly charred and caramelized. If the sauce begins to dry out too quickly, add a little vegetable stock as needed. The sauce should be thick by the end of baking.

Remove from the oven and let rest for 15 to 20 minutes before serving to allow the flavors to come together. Garnish with feta cheese crumbles and mint.

Enjoy. 🇬🇷🍅

London is a short flight away from Luxembourg and, from time to time, my husband’s work takes him there for a few days. When possible, I tag along.

Beyond the historic and iconic sites, the heart of London is really in its neighborhoods. Like any great city, that’s where you discover the real feel of daily life.

I’ve always been drawn to eclectic neighborhoods. My first apartment in Chicago was in Lakeview, and I loved it. Ever since then, I’ve been the person who wanders side streets, pokes around bookstores, browses local shops and markets, and looks for the places where people actually live their daily lives. Shoreditch has that same kind of energy, which is probably why I keep going back.

The first time I wandered down Brick Lane, I knew I would return again and again. The street is filled with independent shops, thrift stores, restaurants, food trucks, market stalls, the famous Sunday market, and some of the most incredible street art I’ve seen anywhere. Since our hotel is usually within walking distance, I spend a lot of time exploring the neighborhood, trying food from market vendors, and simply wandering.

On one visit, I wandered into the lovely Brick Lane Bookshop and discovered Brick Lane by Dina Begum. It only took a quick flip through the pages to know this cookbook was coming home with me.

Today I’m sharing one of my favorite recipes from the book: Salt Beef.

I am half Irish and half Luxembourgish, and for years I made corned beef every March as part of an Irish American Saint Paddy’s Day tradition. Since moving to Luxembourg, I’ve missed making it. Beef cuts are different here, and finding a brisket isn’t always easy.

Recently, I discovered MeatBros and finally found my first brisket in Luxembourg. Saint Patrick’s Day had already passed, but that seemed like the perfect excuse to give the Salt Beef recipe a try.

I’ve always loved a good Jewish deli. Bagels, pastrami, kosher pickles, and mustard are hard to beat. This recipe is inspired by the iconic Brick Lane Beigel Shop. Brick Lane was once home to a large Jewish community, and while the neighborhood has changed over the years, a few Jewish establishments still remain.

Authentic bagels can be hard to find in Luxembourg too. I’m just getting started with a new sourdough starter, gifted by a friend. That’s how the sourdough community works. So bagels and bialys may be in my future.

Once the salt beef was finished, I needed something worthy to serve it on. I took a short drive across the border to Café Louis Besch in Perl, Germany, where I buy traditional rye bread. While I was there, I couldn’t resist picking up a few pretzel rolls. They turned out to be the perfect choice for the salt beef.

The hardest part of this recipe was the wait. The brisket cures for seven days, and I checked on it far more often than necessary. Seven days can feel like forever when you’re excited about a recipe.

The wait was worth it. After being gently braised with vegetables, the beef becomes tender, moist, and full of flavor.

I served it on pretzel rolls with mustard, quick pickled red onions, and homemade shoestring potatoes.

Every bite reminded me of wandering the streets of Brick Lane.

Salt Beef

Serves 8

For the Brine

300 g dark brown sugar
300 g kosher salt or coarse sea salt
2 tablespoons black peppercorns
2 teaspoons juniper berries
1 tablespoon coriander seeds
3 bay leaves
5 sprigs thyme
1 tablespoon mustard seeds
50 g saltpetre or curing salt
1 teaspoon chili flakes

For the Braise

2.5 kg beef brisket
1 large carrot, cut into chunks
1 leek, cut into chunks
2 celery stalks, cut into chunks
1 onion, cut into chunks
6 garlic cloves
Handful of parsley stalks

Method

In a large saucepan, combine all of the brine ingredients with 3 liters of water. Bring to a boil, then reduce the heat and simmer gently until the salt and sugar have dissolved. Remove from the heat and allow the brine to cool completely.

Trim any silver skin from the brisket. Using a knife or skewer, pierce the brisket all over.

Place the brisket in a large casserole dish or nonreactive container and pour the cooled brine over it. The meat should be completely submerged. If necessary, place a plate or weight on top to keep it beneath the surface. Cover and refrigerate for 7 days.

After 7 days, remove the brisket from the brine and rinse it thoroughly under cold water.

Place the brisket in a large stockpot along with the carrot, leek, celery, onion, garlic, and parsley stalks. Add enough water to just cover the brisket.

Bring to a gentle simmer and cook for about 2½ hours, or until the beef is tender.

Remove the pot from the heat and allow the brisket to cool in the broth.

Remove the brisket and slice for sandwiches, or refrigerate until ready to serve.

The salt beef will keep in the refrigerator for up to 1 week.

Serving suggestion: Serve on pretzel rolls or rye bread with mustard, quick pickled red onions, and homemade shoestring potatoes.

I have so many memories from visiting Paris, but there are certain places and neighborhoods I always return to. Every arrondissement has its own mood, and walking through the city can feel like stepping into entirely different versions of Paris within a few streets.

During a trip for our son and daughter-in-law’s engagement photos, we spent the afternoon wandering through Marché des Enfants Rouges in the 3rd arrondissement before ending the evening at Le Perchoir Ménilmontant in the 11th, a hidden rooftop bar our daughter-in-law found while planning the trip. The market felt busy and historic while the rooftop bar felt modern and relaxed. Completely different moods, but somehow both are still very Paris.

On another visit, we had lunch at Au Cochon à l’Oreille in the 1st arrondissement where I ordered suprême de poulet avec ratatouille. The neighborhood felt like classic Paris to me. Old streets, bistros, cafés, and people lingering over lunch. The meal was simple, comforting, and exactly the kind of French cooking I always remember long after the trip is over.

While making the Poulet Basquaise with Butter Rice from Paris Picnic Club, that lunch came back to me. The dish feels like a modern take on the same kind of classic French comfort food. Rustic and satisfying, but fresh and bright from the tomatoes and peppers. I substituted ancho pepper for the traditional Espelette pepper, which gave the dish a little spice and a deeper chili flavor. I cut up a whole chicken for the recipe and saved the backbone and wing tips for stock later. That’s my kind of home cooking. Nothing wasted and everything used.

Poulet Basquaise with Butter Rice

Serves 4

Ingredients

Chicken

1 whole bio chicken (3 to 3½ lbs), cut into 4 pieces
salt and pepper
2 tsp ancho chili powder
2 lbs plum tomatoes
olive oil
2 onions, thinly sliced
2 red bell peppers, thinly sliced
1 yellow bell pepper, thinly sliced
5 cloves garlic, minced
2 bay leaves
¼ cup kalamata olives, pitted

Butter Rice

olive oil
3 tbsp butter
¼ cup onion, diced
1 cup basmati rice
12 ounces duck or chicken stock
½ tsp salt

Method

Chicken

Season the chicken well with salt and pepper.

Score the bottom of the tomatoes with an X. Bring a large pot of water to a boil and add the tomatoes for about 1 minute, or until the skin begins to loosen around the cuts. Transfer immediately to an ice bath. Peel and roughly chop the tomatoes.

Heat olive oil in a large skillet over medium high heat. Place the chicken pieces skin side down and brown well on both sides. Work in batches if necessary so the pan is not crowded. Remove the chicken and set aside.

Add a little more olive oil if needed. Reduce heat to medium and add the onions and peppers. Sauté for a few minutes, then add the garlic, bay leaves, and ancho chili powder. Cook until softened, about 10 minutes.

Add the chopped tomatoes and simmer for another 10 minutes.

Return the chicken to the pan skin side up and add the olives. Cover and simmer for about 20 minutes, or until the chicken is cooked through.

Serve with butter rice.

Butter Rice

Heat a saucepan over medium high heat. Add a little olive oil and the butter. Add the diced onion and cook until translucent.

Add the rice and stir constantly for a few minutes until the grains begin to look slightly translucent around the edges. Stir in the salt.

Pour in the stock and bring to a boil. Cover, reduce heat to low, and simmer for about 18 minutes, or until the liquid is absorbed.

Let the rice rest for 3 to 5 minutes, then fluff with a fork and serve alongside the chicken.

Recipe Below

I’ve been to a few places in France, but a fast train from Luxembourg to Paris at times is hard to resist. It’s about a 2½ hour ride and the scenery out the window is lovely.

I’ve been to Paris several times visiting all the iconic sites and museums, Notre Dame, and so many beautiful places throughout the city. Really though, it’s true, Paris in the spring is gorgeous. Trees blooming, folks out and about, cafés and restaurants setting up their outdoor seating, and parks filled with people laying out soaking up the sun.

Paris is a city to walk and explore. Each district has its own vibe and you really have to take a stroll to understand and experience it. Some of my favorite moments there have happened simply by turning down a quiet street and discovering a hidden courtyard, a tiny café, beautiful gardens, or some unexpected piece of art or architecture. Heck, even a long walk along the Seine is enough to know you are someplace special.

But what I love most about Paris are the moments where you simply slow down and take it all in. Finding a spot in the Jardin du Luxembourg or Champ de Mars and watching people linger for hours in the parks, sitting in the grass or laying out on blankets soaking up the sunshine, feels very Paris to me.

One of my favorite places in Paris is Père Lachaise Cemetery.

It may sound unusual to some people, but I find it peaceful and beautiful. Walking through the paths and seeing the resting places of artists, writers, and musicians makes you stop and think about all the lives, stories, and history that have passed through Paris.

Even on a rainy day here in Luxembourg, this meal from Paris Picnic Club by Shaheen Peerbhai and Jennie Levitt has brought me right back to those afternoons in Paris. Smoked ham, brie, and onion jam tartines with a crisp apple, fennel, and kohlrabi salad felt like something you would pack up and carry to the park for a slow lunch in the sunshine.

While there are several small components to prepare, most are simple and can easily be made ahead of time. The onion jam took much longer than the recipe timing suggested, but it was absolutely worth the extra time. Slow cooking the onions develops a deep caramelized flavor that really makes these tartines special. I roasted the garlic with a few thyme sprigs, which added another layer of flavor to the jam.

Kohlrabi is one of those vegetables I’ve often noticed at produce markets but had only used once before this recipe. I think many people probably are not quite sure what to do with it. Thinly sliced in this salad, it reminded me a bit of a mild radish with a slight sweetness and added such a fresh crunch to the dish.

Apple, Fennel, and Kohlrabi Salad

Serves 4

Ingredients

Salad

2 fennel bulbs
2 Granny Smith apples
1 large kohlrabi bulb
Mixed baby greens
Manchego cheese, thinly shaved
Candied walnuts

Apple Cider Vinaigrette

½ tbsp apple cider vinegar
½ tbsp Dijon mustard
¼ tsp ground toasted fennel seeds
½ tbsp honey
3 tbsp olive oil

Method

Make the apple cider vinaigrette by whisking all ingredients until emulsified.

Slice the fennel, apples, and kohlrabi as thinly as possible or use a mandoline for consistency. Toss the fennel, apples, and kohlrabi with the shaved Manchego, some candied walnuts, and the vinaigrette.

Transfer to a serving bowl and top with additional Manchego and candied walnuts.

Smoked Ham, Brie, and Onion Jam Tartines

Serves 4

Ingredients

Tartines

4 slices pain de champagne or sourdough bread, toasted
10 oz Brie, rind removed and sliced
4 slices dry cured ham such as serrano, prosciutto, or iberico
Zucchini sautéed with garlic, sliced
Butter toasted or roasted almonds, roughly chopped
Walnut and honey vinaigrette or vinaigrette of choice
Arugula

Onion Jam

15 cloves roasted garlic, roasted with thyme sprigs
2 lbs onions, large dice or thinly sliced
4 tbsp dark brown sugar
4 tbsp balsamic vinegar
Olive oil
Salt to taste

Method

Make the onion jam first. Heat olive oil over medium heat, add the onions, and stir. Reduce the heat to low, cover, and sweat the onions until translucent.

Stir in the brown sugar and continue to cook over low heat until the moisture reduces. If the onions begin drying out too quickly, add a couple tablespoons of water as needed. The onions should begin to break down but not become mushy.

After about 20 minutes, cover the pan again and continue cooking until the onions are deeply caramelized and dark in color. Stir in the balsamic vinegar, mashed roasted garlic, and salt to taste. Cook uncovered until the liquid has evaporated.

Cool to room temperature before using or refrigerate for later use. The onion jam makes about 2 cups and keeps well refrigerated for up to one month. It is wonderful as a condiment for sandwiches, burgers, or cheese boards.

Spread onion jam onto the toasted bread slices. Top with Brie, ham, and zucchini. Toss the arugula lightly with vinaigrette and place some onto each tartine. Finish with chopped almonds and serve.

Simple food and slowing down for a while. That’s part of the magic of Paris.

Madrid, 18 December 2023

After cooking a lighter dish from Spanish at Home that brought me back to the coast near Barcelona, I found myself flipping through the book again, looking for something a little more grounded. So I chose a pork dish.

Pork is everywhere in Spain. You notice it almost immediately. It’s hanging in market stalls, layered into sandwiches, served in small plates, and worked into so many everyday meals. And then there’s Ibérico pork, which feels a little different. A little richer, deeper, and honestly hard to forget once you’ve had it.

I first came across it in Madrid. Like I tend to do, I went off in search of a market and ended up at Mercado de San Miguel. I remember sitting at the Arzábal stall with a plate of Ibérico croquettes and blistered peppers, just taking it all in. It was simple, but so good. Another meal that stayed with me was at Casa Mortero, where the pork was just as memorable.

That’s something I’ve carried with me and come back to in my own kitchen. I’ve cooked with Ibérico pork quite a bit over the years, especially rib roasts and some of the smaller cuts like secreto and pluma. It’s become one of those ingredients I’m always happy to cook with.

So this time, I went back to Spanish at Home and chose Chuleta de cerdo con habas rehogadas. Pork with broad beans. A simple dish, but one that feels very much like everyday cooking in Spain.

What I liked about this recipe is how the beans are added in stages. Some go in early and soften into the sauce, others later, and then a final handful at the end so you still get a bit of texture.

I made a few changes along the way. I substituted nduja and smoked paprika for the sobrassada. I like a little heat, and it worked perfectly with this dish. The slight spice, smoky paprika, and richness from the nduja all worked really well together without overpowering the dish.

I also used duck stock instead of chicken stock, which gave the broth a deeper, richer almost umami-like flavor.

One thing I really loved in this dish was the mint. I’ve always loved how mint is used in so much Mediterranean and Middle Eastern cooking. It adds a freshness that cuts through the richness and gives the dish a little brightness at the end.

I kept it simple and served it with some crusty bread.

Chuleta de cerdo con habas rehogadas

Pork with Broad Beans

Serves 4

Ingredients

4 pork chops
Olive oil
Butter
2 lb fresh broad beans (fava beans)
5 oz pancetta, chopped
1 onion, thinly sliced
1 tbsp nduja
1 tsp smoked paprika
4 garlic cloves, minced
6 oz dry sherry (Fino)
28 oz duck stock (or chicken stock)
Zest and juice of 1 lemon
5 to 6 mint leaves, whole

Method

Prepare the broad beans by removing them from their pods. Keep about a third of the beans in the pods, trimming off the edges, for the sauce. Divide the podded beans into two piles.

Heat a little butter and olive oil in a large frying pan. Sear the pork chops until they form a nice crust on both sides. Set aside.

Add the pancetta to the pan and cook until crisp. Remove and set aside.

Pour off most of the fat, leaving about 2 tablespoons in the pan. Add the onions and cook until softened and translucent. Stir in the garlic and cook for another 2 to 3 minutes until fragrant.

Add the nduja and smoked paprika and stir until melted into the onions and fragrant.

Pour in the sherry and lemon juice and reduce by about a third. Add the pancetta back to the pan along with the husks and duck stock. Let simmer for about 10 minutes to develop flavor.

Return the pork chops to the pan, cover, and simmer for 10 to 12 minutes. Turn the pork chops over and add the first pile of beans. Cover again and simmer another 10 to 12 minutes.

Remove the pork chops from the pan. Add the remaining beans and mint leaves, raise the heat, and cook for another 3 to 5 minutes, just until the beans are tender but still bright.

Spoon the beans and broth into shallow bowls, top with a pork chop, and garnish with extra mint if desired.

Serve with crusty bread.

I’ve included the recipe below if you’d like to try it.

Barcelona, 20 February 2025

Traveling to Barcelona for the first time was a bucket list item checked off.

The first couple of days, I spent time on my own wandering the waterfront and the neighborhoods, taking in the views. The city felt easy to navigate, whether walking or taking public transportation. I was especially interested in the legacy of Antoni Gaudí in Barcelona. His architecture is a true reflection of the city, whimsical, flowing, and colorful. It is a vibrant place, full of energy, good food, and welcoming people. I felt comfortable there right away.

One thing I love to do when visiting a new place is find a local bookstore and bring home a cookbook as a keepsake. With that in mind, I found my way to Laie Llibreria Cafè and knew right away I had stumbled upon a gem. The shop was packed, people browsing every shelf, and the café was just as full. I took my time and eventually came across Spanish at Home by Emma Warren. I still remember sitting there, flipping through the pages for the first time. Barcelona has its own Catalan food culture, but Spanish at Home focuses on everyday cooking from across Spain.

The cookbook that came home with me.

I left with the book in hand and made my way to Mercat de la Boqueria. I have always loved food markets. The displays, the vendors, the energy all make the experience feel alive. Each city has its own rhythm, and Barcelona did not disappoint. The market was bustling. I found a seat at Kiosko Universal, ordered a few tapas and a glass of sangria, and sat there with my book.

What stayed with me most was the rhythm behind the counter. The chefs moved in sync, calling out orders, grilling, sautéing, frying, plating. It was fast, focused, and somehow calm all at once. It brought back memories of working in a restaurant kitchen. A part of me wanted to jump over the counter and join in. There is so much joy in the cooking process.

Between turning the pages of Spanish at Home, I started to notice the ingredients around me. Seafood, sardines, Imbérico pork, zucchini, beans, peppers, all the products that make Spain what it is.

Later in the trip, my husband and I had dinner at Cal Pep. We sat at the counter and let them bring out what was fresh that night. Plate after plate of simple tapas, each one better than the last.

It was different from the market, but at the same time it wasn’t. The same ingredients, the same rhythm, just a different setting.

It made me realize how much it all reflects Spain, whether you are standing at a crowded market counter, eating at a local tapa bar, or cooking a meal at home.

By the time I left, I was already thinking about getting back into my own kitchen. When I did, I started with Salmonete de Gaudí. After spending time wandering through Gaudí’s work, this recipe felt like the right place to begin. Originally inspired by Ferran Adrià, the dish reflects the mosaic colors of Gaudí’s designs. The simple, fresh ingredients highlight the sweetness of the red mullet and create a clean taste of fresh produce and the sea. I served it with wild rice.

Salmonete de Gaudi

Serves 4

Ingredients

2 to 3 red mullet, cut into filets with the skin on
Olive oil
1/4 cup red pepper, small dice
1/4 cup yellow pepper, small dice
1/4 cup orange pepper, small dice
1/4 cup zucchini, small dice
1/4 cup yellow onion, small dice
1/4 cup plum tomato, small dice
1/4 cup chives, finely chopped
Salt and pepper
Arugula, olive oil, and lemon for garnish

Method

Pat the mullet filets dry and check carefully for any remaining bones.

Brush the filets with olive oil, including the skin side, to prevent sticking. Salt and pepper the flesh. Place each piece on parchment paper or foil, skin side up to make transferring to the pan easier.

In a bowl, combine the diced peppers, zucchini, onion, tomato, and chives.

Spoon the mixture evenly over the top of each fillet, pressing gently so it adheres to the skin.

Heat olive oil in an ovenproof pan. Carefully place each fillet flesh side down, taking care not to disturb the topping. Sear for about 2 to 3 minutes.

Remove the fillets and return them to the parchment paper. Transfer to a baking dish and broil until the fish is cooked through and the topping and skin is lightly crisped.

Place arugula on a serving platter and drizzle with olive oil and lemon, if using. Set the fish on top, drizzle with more olive oil and finishing salt. Serve.