Official Jacket Of Boston Marathon

What happens when I get something ...

I spent a couple of weeks of poor appetite blogosphere. When the weekend comes, I lock myself in my kitchen conduct trials that capture my energy and not leave me time to post. The challenge takes me head is the bread, sourdough, with long time weighed with an authentic taste of people and a consistency that traps gravity. Found not to be easily hit the texture, timing, handling and got me hooked, fascinated by the magic vulgar enclosing the routine world around us. In my fridge there is now a jar that holds the small dormant life that make yeast dough rise transforming it into a spongy network that captures air.

But no, I'm not posting yet bread recipe because I have not yet mastered and wait to get the results I'm looking for before embarking on writing. I'm still working on it but until I get an incoming indigenous touches I made for dinner yesterday and failed none among the younger diners. I guess the texture of cod is not suitable for children ... High demands of the little people.

Cod with potatoes and romesco caliu

250g unsalted cod (I think this number but since I do everything by eye ...)

4 medium potatoes 4 tomatoes

1 onion 1 clove garlic 200g

raw almonds

4 peppers (or peppers chorizo)

1 handful of sprouts (alfalfa in my case, do not tell the joke at the table ...)

good oil salt and pepper

Put in the oven

potatoes, tomatoes, onion and garlic clove wrapped in foil for 45 minutes at 200 º. Cool slightly. Meanwhile, toast almonds in the pan raw. Put the peppers soaked in water tebia 5min and extract the pulp by scraping with a knife.

First, make mashed potatoes with a fork making potato and onion. Season and pour a good splash of oil. For the Romesco, put the rest of the ingredients in a blender with a splash of oil, salt and pepper.

Finally, mount the plate with the following layers: romesco + mashed + cod + touch of sprouts. Smart, rich, with an air of terroir and a good presentation.