Claudia&Julia's Blog

I was very excited that our friend Loreto, from the food blog Sabores de Colores, is presenting this tasty and flavorful smoked salmon recipe. I'm thrilled because it shows how easy it can be to achieve a super special touch (and in this case spiced!) on fish or meat.

Our guest today you know well. It's Miriam, The Winter Guest, who always appears with the most appetizing curiosity. This time she brings us a traditional chicken fricassée, a perfect recipe for family meals that, without much fuss, will delight both adults and children.

Fish suquet is a traditional dish, typical of fishing areas, since fishermen made it with the fish they had not been able to sell. Like almost all popular recipes, it is a dish that is simple to prepare, tasty and very nutritious, and a real delight when made with good fresh fish.

Our contributor Virginia, from the gastroblog Sweet & Sour, brings us a perfect recipe for mushroom season: meat pies with black trumpets. A recipe that creates happiness at home: a delicious combination of flavors with an irresistible presentation.

How nice it is to remember that there are things that, without elaborate preparations, are absolutely delicious! Our friend Míriam, well known for her blog El invitado de invierno, knows this very well. Today she tells us how she enjoys some prawns cooked in the Le Creuset cast-iron skillet (everything cooked on iron tastes even better, right?), and she pairs them with a homemade aioli that you'll want to finish by dipping bread into.

I'm excited. You might think I'm exaggerating, but it's true, and I'll tell you why.

Months ago already, from time to time there have been magazines showing interest in our smoker. They are interested because it's rarely seen here, we brought it from the United States, and despite seeming that the name says it all, the smoker allows cooking results so good that it's a shame people think it only serves to give a smoky flavor

Miriam García, from El Invitado de Invierno, invites us to make a juicy pork shoulder steak on the griddle with vegetables, made using a Le Creuset cast-iron grill. A dish as simple as it is appetizing, healthy, and tasty!

The turkey is indispensable at a traditional Christmas meal. Àngels Pallàs's proposal is a recipe of early British traditional cuisine adapted to our tastes. It can be made with a whole turkey by increasing the stuffing ingredients; in fact the original recipe was intended for a whole stuffed turkey.

Today I bring you a traditional Persian tenderloin recipe, a very tasty and flavorful meat dish, since the tenderloin is served with onion, tomato and lentils flavored with turmeric, cumin, nutmeg and cinnamon, yet it is very easy to cook.

Lamb tagine is a very popular dish that we can make with our Emile Henry tagine. The tagine condenses the cooking steam in its distinctive lid until it returns to liquid form and falls back onto the food. In this way the lamb cooks slowly, resulting in tender, very flavorful meat. It can be served at the table in the tagine itself.

As our dear Julia Child tells us in her indispensable book, Mastering the Art of French Cooking, there are many ways to arrive at a good Boeuf Bourguignon. This dish, which is cooked covered with stock and wine over low heat, is a typical dish of Burgundy that has become a classic of French haute cuisine worldwide. As I mentioned, there are many variations of this recipe; the one I bring you today is an updated version of the classic recipe.

Coq au vin (or chicken in wine recipe, as we would say here) is a classic dish of French Occitan origin, truly delicious. Today I bring step-by-step the authentic chicken in wine recipe, which became famous in the United States largely thanks to our beloved Julia Child.