The history behind Killer at the Cimarron Social Club
June 13, 2019
Recipe through the ages
All my Dreams Sopas Mallorquínas
August 9, 2018
Majorca Spain, present day
3 tablespoons extra-virgin olive oil 1 large sweet onion (such as Vidalia or Maui), finely chopped 1 large green bell pepper, chopped 3 garlic cloves, minced 6 cups coarsely chopped green cabbage (about 1/2 large head) 1 1/2 cups small cauliflower florets (about 1/4 small head) 2 large tomatoes, seeded, chopped 2 tablespoons chopped fresh parsley 1 1/2 teaspoons chopped fresh thyme 1 1/2 teaspoons chopped fresh rosemary 1/2 teaspoon sweet paprika, preferably Spanish smoked paprika* 3 14-ounce cans vegetable broth or low-salt chicken broth 1 cup coarsely chopped fresh spinach leaves 8 4x3x1/2-inch slices country-style wheat bread Oil-cured black olives Sliced radishes
Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add onion, bell pepper, and garlic; sauté until golden and beginning to soften, about 7 minutes. Stir in cabbage and cauliflower; sauté 5 minutes. Add tomatoes, parsley, thyme, and rosemary; sprinkle with salt and pepper. Simmer 5 minutes. Add paprika and stir 30 seconds. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Stir in spinach; simmer uncovered 3 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Preheat oven to 450°F. Immerse 4 bread slices in broth in pot. Place remaining 4 bread slices atop broth; press to submerge. Drizzle with remaining 1 tablespoon oil. Bake uncovered 10 minutes. Serve stew from pot. Pass olives and sliced radishes alongside.