I knocked out two more recipes from my Spanish cookbook last week, both of which were mitigated successes. I say ‘mitigated’ because while we enjoyed both dishes, both had significant problems.
First, Lentils and Mushrooms.
Photo by Javier García
There are few things more hunger-inducing than the smell of sauteeing onions, garlic, and mushrooms – which is exactly how this recipe starts. Add in the lentils and a few other things, then cover and simmer until the lentils are soft and the liquid is almost gone – EXCEPT that that never happened. Instead of stirring Pernod and a handful of fresh parsley into the pot, we added a small amount of each to bowls of slightly drained stew, the remainder of which was left on the stove in hopes that it would reduce. It didn’t. We enjoyed the dish, but I question the necessity of covering the pot, especially since the lentils were pre-soaked and well on their way to being soft.
We’ve been getting the occasional tuna steak from Trader Joe’s – they come frozen in packages of two, which is just the right amount for a hearty dinner. While the tuna is typically cooked in the stew, the recipe I used recommended searing it in a separate pan, then adding it to the pot, where it is then topped with potatoes and simmered for half an hour or so. In theory, this means that everything is nicely reduced and the tuna is moist and tender. However, as with the previous recipe, there was just too much damned liquid, even with the lid removed for the last ten minutes. I did scale the recipe back and used fewer potatoes than required, but I doubt that the small amount of omitted potatoes would have soaked up the extra two cups of liquid that I spooned out before serving. A fine dinner, and good leftovers, but not something we’ll make again.
This take on Spanish Mushrooms and Lentils from Herbivoracious looks excellent, though it lacks the anise that was so appealing for me in the recipe we tried. This version of Marmitako from Global Gourmet appears to avoid the too much liquid problem by not covering the pot and also baking it in the oven, rather than simmering on the stovetop.
1 It is worth noting that any photos shared on this site that are not ours were either shared with the explicit permission of the photographer or are licensed under Creative Commons.