Getting ready to make a batch of Caldo Gallego

[J Willhaus]

Just wondering @scruffy1 how your plants are doing? I only have Collard Greens and ham hocks to work with in addition to the white beans here in the Missouri Ozarks. Anyone else making a Camino reminder in your kitchen today?

 

[Bradypus]

Anyone else making a Camino reminder in your kitchen today?

Not today but very recently. Membrillo. Goes very well with a sharp hard cheese.



PS. This year's version of patxaran is also on the go in the kitchen.

 

[Jeff Crawley]

Not today but very recently. Membrillo. Goes very well with a sharp hard cheese.

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PS. This year's version of patxaran is also on the go in the kitchen.

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Ooh! Recipe for the Membrillo please. I've been given a couple of jars of quince jelly - the clear type - but it's not quite the same as the more solid, chewy Membrillo.

 

[judydaisy]

Made tarta de Santiago yesterday and we scoffed the lot!

 

[Anhalter]

Currently have a pot of Albondigas on my stove...

As for the Caldo Gallego, i like to use a few different beans, whatever the store carries. And fresh Kale. Also: Chorizo. Might not be the 100% authentic version, but tastes really good.

 

[Bradypus]

Ooh! Recipe for the Membrillo please. I've been given a couple of jars of quince jelly - the clear type - but it's not quite the same as the more solid, chewy Membrillo.

I cheat a little and use the fruit of Chaenomeles cathayensis rather than genuine Cydonia quince. I have a C. cathayensis in my garden which fruits most years. Very similar taste and texture in the end but it tends to turn more orange than red in colour when cooked. Very similar to the common ornamental Japonica shrub except that the fruit is enormous by comparison. Usually 250-300g each! This recipe is pretty much what I use: https://www.simplyrecipes.com/recipes/membrillo_quince_paste/




PS: I usually quarter the fruit and remove the many seeds and just cover the pieces with water before simmering. Takes less time than with Cydonia to soften them. I then remove the skin and some fibrous strands from around the seed case before pulping the fruit. I keep the skins and tough pieces for further boiling with the cooking water and use them to make a soft jam. Works very well.

 

[jblaskovits]

Just wondering @scruffy1 how your plants are doing? I only have Collard Greens and ham hocks to work with in addition to the white beans here in the Missouri Ozarks. Anyone else making a Camino reminder in your kitchen today?

Not today but often! I use white beans or great northern beans if I can find them. I find they keep their shape better than white or navy beans. Collard greens are often hard to find so I use kale. This is a wonderful dish for a cold day here in Northern BC Canada but today I have a big pot of tomato and green lentil soup underway! Greetings to you and Phil! We often think of your summer visit.

 

[Pelegrin]

Currently have a pot of Albondigas on my stove...

As for the Caldo Gallego, i like to use a few different beans, whatever the store carries. And fresh Kale. Also: Chorizo. Might not be the 100% authentic version, but tastes really good.

Chorizo is good if you like but I never put chorizo. Today ham hock and olive oil.

 

[J Willhaus]

Here's the end result. More collards than beans really, but still tasty.

 

[Holly West]

Just wondering @scruffy1 how your plants are doing? I only have Collard Greens and ham hocks to work with in addition to the white beans here in the Missouri Ozarks. Anyone else making a Camino reminder in your kitchen today?

I would love a caldo Gallego recipe!!!!

 

[J Willhaus]

Here is one I use. This cookbook is one my husband brought me from the American Pilgrims on the Camino Gathering a few years ago. (Signed by the author). I now know my recipes pretty much by heart, but is still good.

 

[J Willhaus]

I use a ham hocks as there's no fat back or salt pork (unto) available at my store. I also used Collards as Kale is not as easy to get in the very rural Missouri Ozarks.

 

[Camino Chrissy]

I make a version of Caldo Gallego soup occasionally that we enjoy. I cook a pound of lima beans in a large Insta pot pressure cooker first. I then add plenty of chicken broth, ham with Jerk seasoning, kale, onion, potatoes and S&P.

 

[Pelegrin]

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Here is one I use. This cookbook is one my husband brought me from the American Pilgrims on the Camino Gathering a few years ago. (Signed by the author). I now know my recipes pretty much by heart, but is still good.

Yes, I am Galego and this is the recipe I use. I myself put a lot more vegs because I like it. In Madrid I don' t find "unto" but no problem for me. I prefer ham hock and olive oil as fat. I eat caldo in lunch five days a week from October to May.

 

[Scott Sweeney]

Yes, I am Galego and this is the recipe I use. I myself put a lot more vegs because I like it. In Madrid I don' t find "unto" but no problem for me. I prefer ham hock and olive oil as fat. I eat caldo in lunch five days a week from October to May.

Unto is nothing but pork belly or lard, you should be able to locate it.

 

[Scott Sweeney]

Just wondering @scruffy1 how your plants are doing? I only have Collard Greens and ham hocks to work with in addition to the white beans here in the Missouri Ozarks. Anyone else making a Camino reminder in your kitchen today?

We made Fabada on Saturday, put the rest in the fridge and will finish in the middle of the week ( it's like chili, get better after it sits).
Locally, we have several Latino markets that carry chorizo, mocella, pork belly and hocks are easily accessible. When making the soups we like to use cannellini or navy beans.

 

[Anhalter]

While i don't want to turn this thread into something controversial, i would not give to much on the authenticity of a cookbook that has a Paella with prawns and chicken on it's cover...

(yes, yes, theres plenty of paella with seafood and chicken to be had in Spain, but it's not the authentic recipe)

 

[J Willhaus]

These are mostly recreations and recipes that the author tasted while on her Camino. She says that the paella with chicken was a recreation from Casa Barbadelo. It was made originally with rabbit and not chicken, but it is hard to source rabbit in the US. She admits that most paella on the Camino Frances are frozen products and nothing like you'd get in Valencia.

Not a perfect cookbook by any means--she wants you to make tortilla Español with onion-- which is controversial.

But the book was a gift from my beloved at Christmas one year so it is still special to me.

 

[Pelegrin]

Unto is nothing but pork belly or lard, you should be able to locate it.

Yes I know but unto is not a healthy fat. I am not interested in looking for it here in Madrid ( where is not easy to find).

 

[Holly West]

View attachment 181987View attachment 181988View attachment 181989View attachment 181990
Here is one I use. This cookbook is one my husband brought me from the American Pilgrims on the Camino Gathering a few years ago. (Signed by the author). I now know my recipes pretty much by heart, but is still good.

Thank you!!!

 

[witsendwv]

My Camino reminders are in my front porch. I grow them in pots so I am trying to over-winter them inside. There should be enough peppers for the two of us to ring in the New Year!