Spanish chorizo—dense, flavorful sausage—paprika, red bell peppers, onion and garlic turn potatoes into a colorful, satisfyingly hearty meal, perfect for chilly nights. Recipe below.
Before I get started, I’d just like to say that this post marks Blue Kitchen’s fourth anniversary. As Anonymous once said, “Time flies when you don’t know what you’re doing.”
MY, WE’VE BEEN BOOKISH LATELY. Today’s second post below mentions two books, one the memoir of a chef who forever changed food and professional cooking, the other, a resource for anyone interested in a career in the kitchen. A recent USA Character Approved Blog post reviews Amanda Hesser’s The Essential New York Times Cookbook, which many home cooks will find essential indeed. And this recipe was inspired by José Andrés’s lively, inventive Tapas: A Taste of Spain in America.
Andrés comes by his inventiveness honestly; he is a protege of Ferran Adrià, chef of El Bulli, Spain’s temple of molecular gastronomy Continue reading “Patatas Riojanas: Potatoes and sausage with a spicy Spanish accent”