We held a tapas dinner party over the weekend and wanted to do a couple of the same recipes that we had done at a similar party we held in Marin. Unfortunately, we came here to FoodFixers ourselves to find the recipes and realized that we had not blogged about them. It's always a bit of a pain to re-find the exact recipe that was such a success the last time you cooked it. So, if nothing else, we're going to use this post as a recipe repository.
We may do a different albóndigas the next time even though this one kicks so much ass. With this recipe you end up blowing through a lot of saffron and almonds, both expensive items, and the result is not the same as that you'd get in a restaurant, which always seem to be more tomato-based. Perhaps the next time we'll go for that flavor.
This recipe comes from a book given to us by Peta's brother. It's an interesting Middle Eastern cook book that is organized by ingredients. This one we found under pistachios but the main ingredients are those right in the recipe title. But trust us, even though it may sound weird, the flavors are great and Peta whips up a Meyer lemon aioli that really complements the dish.
The last time we made the dish though, we had to put toothpicks in the tops of the tubes to keep the stuffing from bursting out. However, in the interim of our move, we saw a show hosted by our man, Alton Brown. He suggested that the squid tubes be turned inside out to allow for a sort of self closing since the outside skin tends to curl outward. That trick worked a treat. Also, I would recommend buying the cleaned squid tubes rather than having to do as much cleaning/dissection as Jim did.
While all of this cooking was going on, Peta managed to "whip up" a Walnut Cake. Jim thought that it was going "a bridge too far", but it was excellent. Just don't skim on the whipped cream since it can be a little dry.
Our guests brought a variety of excellent food, but I'll let them blog about it if they want to!
On to the next meal...
Jim and Peta
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