We had a lovely luncheon here with Mr. & Mrs. T. The menu was something like Spanish/Portuguese dishes (in my opinion).
One was white beans with chorizo, clams and shrimps. I adopted
a recipe by Los Angels Times with a small changes like replacing 3 cups out of 7 cup water with low-sodium chicken broth. This might be one of best stew we made. Cannellini beans were so creamy, chorizo added a wonderful smoky sweet flavor and depth, seafood, which was separately cooked and mixed into the beans at last, created very tasteful juice that I could not stop soaking with breads.
A tapas staple, Spanish Tortilla was another. This simple omelet filled with potato, onion, red pepper, green peas, which could be served hot or room temperature, was a perfect addition to our relaxing luncheon.
I wanted to have some healthy green too. Arranging a classic Spanish spinach dish, I cooked kale tossed with bread crumbs flavored with garlic, paprika, cinnamon, cumin, and cayenne pepper, and finished with sherry vinegar. The hint of cinnamon on kale was new for me. Interesting.
We enjoyed these dishes with some homemade breads, drinking a glass of cranberry soda that Mr. & Mrs. T kindly brought. Nothing could have complement the summer Spanish/Portuguese-ish luncheon better than the passionate beautiful red drink.
Gracias/
Obrigada, T and M!!
Of course, nobody could leave our home without desserts. Since peaches seemed to be still in season, I baked summer peach cake
again. Although this choice went astray from our dinner theme, I was happy with the cake - a lot of fresh yellow peaches, which was something we could enjoy only this season.
Having comfort foods, sweets, and friend's great company made a delightful Sunday afternoon.
