Andaluz by Fiona Dunlop & John Boos Artisan Board
August 20, 2019 by Jenny
Andalucia is the anti-fad foodie region of Spain with cuisine
that is earthy and unpretentious according to the author.
In Andaluz,
Fiona paints a true portrait of this charming region with
photographs of the glorious landscape, profiles of the people, and
dishes that will be at home in anyone’s kitchen.
A dish that seems as basic as chicken salad is refined and
becomes elegant with the addition of pomegranate, almonds, and
orange along with chicken pieces that are coated in sesame seeds
and fried. When these crunchy morsels are combined with the other
ingredients and plated, a very simple recipe delivers an incredible
punch.
The recipes here are approachable and rustic while impressive
such as the Chilled almond soup dish we are sharing below.
Chilled
almond soup with apple and fig (Ajoblanco con pan de higo y
manzanas)
Add
this recipe to your Bookshelf (click the blue +Bookshelf
button).
This chilled soup is an absolute Andalusian classic, the
precursor of gazpacho and son of mazamorra (made without almonds).
Cities quarrel over who invented it, with Málaga usually winning,
but Granada is a close second. The classic version floats white
grapes with a slick of olive oil on top, but Juan Francisco brings
an original twist. Use the best almonds you can get hold of (or
afford), if possible, the Spanish Marcona variety, which is rounder
and more flavorful than the bland, mass-produced (GM) ones. If you
cannot make or obtain the fig roll (see p. 132), use a few finely
chopped dried figs instead.
Serves 4 to 6
- 1 lb (500 g) blanched almonds
- 6 cloves garlic, peeled
- 4¼ cups (1 liter) water
- 2 cups (500 ml) extra virgin olive oil
- Salt
- 1 tablespoon white wine vinegar, plus more if needed
- 1 lb (500 g) mild flavored apples like Golden Delicious, peeled and cored
- 9 oz (250 g) fig roll (see recipe p. 132), finely diced
- Handful of arugula or dill, to garnish
The number one name in cutting and carving boards is John Boos. To celebrate our tenth year here at EYB, John Boos is joining the party by offering one of our members their latest Artisan board, pictured above. This is my third piece by Boos that has taken residency in my kitchen and is so incredibly handy. I use it far more than the larger boards for chopping vegetables with the bonus is that it makes a great serving board for cheese, jams, honeys.
Special thanks to Interlink books for providing two copies of Andaluz and John Boos for offering one of their Artisan boards in our giveaway below to one grand prize winner.
The publisher is offering 2 copies of Andaluz and John Boos’ is providing one of those winners their artisan board shown above. This contest is open to EYB Members in the US. Two of the entry options are to answer the following questions in the comments section of this blog post.
Which recipe in the index would you try first?
Visit John Boos‘ and leave a second comment here about which board is your favorite.
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries.
Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 25th, 2019.Recipe excerpt from Andaluz: A Food Journey through Southern Spain, by Fiona Dunlop, published by Interlink Books, recipe copyright © Fiona Dunlop, 2019, p. 99.
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