My fuzzy birdling flew the nest early this past Autumn. They are off to try their wings in the real world. It was a little overdue and complicated by the events of the prior few years, but off they went, and they are making their way, as best that one can at 20.
Happy as I am, it is bittersweet when a child leaves home. I was as surprised as anyone to find I had a bit of teary, empty nest syndrome. It is one of life’s tender moments, where we’re able to re-evaluate, soul search, adapt, transform and grow, and it’s wonderful – and scary, and sad, and different. One of the ways I have been coping, is by cooking just for us. What do my Hunny and I want to eat? Grown-up things. Complex flavors. And lighter, smaller, but very special things.
As winter set in, I have found a craving for cozy brothy things. So much soup. Brothy dishes bring me comfort, and a feeling of nourishment, which I really need these days. This dinner is a fancy Sunday supper for us. A Spanish flavor profile. Smoked paprika and Spanish chorizo infuse a creamy brothy pot of clams. The broth to be sopped up with crusty bread. And the salad, a tart and briny counterbalance, deep greens, olives, Manchego cheese with a sherry vinaigrette.
Recipe
Smokey Spanish Clam Pot
This is just as good with mussels, and you should feel free to use either or both. I don’t want you to salt this until its done, as the clams and their juice are salty. SERVES 2 as a main, 4 as a starterINGREDIENTS
- 1-2 tbsp olive oil
- ½ sweet Spanish onion, diced
- 3-5 garlic cloves, minced
- 1 cup roasted red bell pepper, chopped small
- 2 oz Spanish chorizo, chopped ½” pieces
- 1 heaping tsp smoked paprika
- ½ tsp salt and generous grinds of pepper
- 1 tbsp tomato paste
- ⅓ cup sherry, brandy, or white wine
- ½ cup clam juice, chicken broth or water
- 2 lbs clean clams
- ¼ cup heavy cream
- Handful of parsley leaves with a quick chop
- Crusty bread to serve with
INSTRUCTIONS
- In a heavy pot with a lid, sauté onion and chorizo on medium heat for a few minutes until onions start turning translucent. Add garlic, sauté a minute more. Add to the pot red pepper, paprika, and tomato paste, stir for a minute. Add alcohol of choice, bring up to a boil, then reduce heat to a simmer and reduce liquid by half. Add broth or water and reduce again for 3 minutes. At this point, you can set this pot aside until you are ready to cook the clams and eat.
- Bring Pot to a boil, add the clams and cover. Clams are cooked when they are open, about 5 minutes. Remove from heat, discard any unopened clams. Pour over cream and give a good stir. Cook 1 minute more. Taste the broth and correct salt and pepper. Sprinkle with parsley and dig in.
Recipe
Simple Spanish Green Salad
I will also dress this salad simply, with lemon juice, olive oil and flakey sea saltINGREDIENTS
- 2 big handfuls baby spinach 2
- handfuls arugula
- Thinly-sliced sweet onion, to your taste
- ¼ cup green Castelvetrano olives, pitted and sliced
- 1 oz shaved Manchego cheese
- ½ cup halved cherry tomatoes
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, grated or minced
- ¼ cup olive oil
- Salt & pepper to taste
INSTRUCTIONS
- Make Dressing. In a jar with a lid, add vinegar, mustard, garlic, olive oil and shake to emulsify. Salt and pepper to taste. Toss spinach and arugula. Top salad with onion, tomatoes, olives and cheese. Toss all gently with the dressing and serve.
This is a sweet little note to say that I love you and appreciate you so much! You bring so much joy and light (and lightness) to my life. I just randomly pulled up your site to get some inspirado, and your note about your birdling leaving the nest gave me all the feels. Thank you for making the world a happier, more beautiful, and more delicious place! XO, Bree