A few days ago, while talking with the Hat Bearer, he shared with me the story of his close friend. During their conversation, the topic of horses came up when they saw one together. She mentioned that she felt a special fondness for these animals. Intrigued, he asked her if she knew how to ride, to which she replied yes, thanks to her grandfather, who had owned several horses throughout his life.
Every time a new horse arrived, she was in charge of naming it. According to the Hat Bearer, the last one she remembers was named "Spirit," like the animated movie. Though to be honest, he admits he's not sure if it was that one or "Brave." What's clear is that the name came from an animated film.
Interestingly, her grandfather had a very peculiar tradition when naming his horses: he named them following the order of the alphabet. For example, if it was the twenty-first horse he owned, its name had to start with the letter "T." But that wasn't all; the name also had to come from a spirit-based drink.
So, a horse whose name started with "T" could be called "Tatascán," a well-known Honduran liquor distilled from sugarcane. This method is not only clever but also challenging, as finding a spirit for each letter of the alphabet requires creativity and knowledge.
After hearing this story, I reflected on Fearless Recipes. Its name is not just for show but because it embodies an adventurous spirit: recipes that go beyond the conventional, challenging me to step out of my comfort zone, like when I prepared the one-year-old Cheong.
Inspired by this story, I proposed a new innovative challenge for this section: each recipe in Fearless Recipes will follow the order of the alphabet. Each main dish must be complemented with a starter and/or dessert, and optionally, a drink, all starting with the corresponding letter.
The additional challenge? Beyond preparing the recipes, each set must be carefully paired to achieve balance, contrast, or enhancement between the elements. This ensures that each proposal is unique and challenging, breaking from the conventional and taking me—and those who try it—on a journey to explore new culinary horizons.
Having given context and explained the challenge for this section, let's begin with the first letter of the alphabet (in Spanish): the letter A.
STARTER:
Amanida d'api, sonso i pa amb tomàquet – Celery Salad with Sonsos and Tomato Bread
Original recipe source: Cuina a casa amb Carme Ruscalleda
Ingredients for 4 people:
- 200 g sonsos (type of fish)
- 50 g black olives from Aragón
- 4 slices of ripe tomatoes
For the jelly:
- 1/2 celery stalk
- 300 ml mineral water
- Juice of 1 lemon
- 2.5 sheets of gelatin
- 1/2 dried chili (optional)
- 160 g sugar
For the vinaigrette:
- 100 ml extra virgin olive oil
- 10 ml cava vinegar
- Salt to taste
Other:
- Flour for dusting
Preparation:
Prepare the jelly:
- Juice the celery (only the stalk) until you get 125 ml of juice.
- Bring the 300 ml of water to a boil in a saucepan with the sugar and chili. Cook for 5 minutes.
- Add the previously hydrated gelatin sheets and mix until dissolved. Add the celery juice and a few drops of lemon juice.
- Season the sonsos with some lemon and salt, and lightly dust them with flour.
- Cook the sonsos for 5 minutes in the mixture. Store the jelly in a container and refrigerate.
Prepare the vinaigrette:
- Mix the olive oil, cava vinegar, and salt until you get a smooth vinaigrette. Set aside.
Prepare the celery:
- Clean the remaining celery. Select the tenderest leaves, peel the stalks, and cut them into sticks.
- Immerse the sticks in ice water to keep them firm.
Prepare the tomatoes:
- Cut the Raf tomatoes into wedges.
- Remove the seeds from the ripe tomatoes, grate them, and season with oil and salt. Set aside.
Prepare the olives:
- Pit the black olives and cut them into pieces. Set them aside with a drizzle of oil.
Assembly:
- Toast the slices of bread until golden and crispy.
- Place the toasted bread slices as a base on each plate.
- On the bed of bread, add the seasoned celery sticks with the tomato wedges.
- Distribute the tomato wedges, celery sticks, and leaves seasoned with the vinaigrette.
- Add portions of jelly, pieces of black olives, and the prepared sonsos.
- Serve as a starter, enjoying the combination of flavors and textures.
MY TIPS & OBSERVATIONS:
It's worth noting that the book is in Catalan, so I used Google Translate, which might have caused some small language barriers.
Jelly:
- Making 125 ml of celery juice requires a considerable amount of celery, and there's quite a bit of leftover jelly. I recommend making a smaller quantity while still respecting the ingredient proportions.
- I couldn't find gelatin sheets at my market, so I used unflavored powdered gelatin, typically used for making lemon pies. How much? By eye, I used about 1/3 of the packet. Also, letting the gelatin rest in the fridge for at least 20 minutes helps it thicken.
Vinaigrette:
- Like the jelly, I recommend making a smaller amount if it's only intended for this recipe, as only 1 teaspoon is used per slice of bread.
- The salt is a "pinch," which I interpret as salt to taste. I suggest tasting the vinaigrette separately to find the right balance between the ingredients.
- I couldn't find grape vinegar, but I did find champagne vinegar, which I consider similar. It worked very well.
Toasts:
I decided not to use the sonsos for two reasons:
- I couldn't find them at my local market.
- The combination of fish and meat didn't sound appealing; maybe next time.
MAIN COURSE:
Italian Meatballs (Albondigas Italianas in spanish)
Original recipe source: Le Cordon Bleu. Homemade Recipes. Pasta
Ingredients for 4 people:
- 4 tablespoons olive oil
- 1 finely chopped onion
- 2 cloves garlic, finely chopped
- 1/4 teaspoon fresh oregano, chopped
- 500g lean ground beef
- 1 lightly beaten egg
- 500g spaghetti (dry pasta)
- Freshly grated Parmesan cheese for serving
For the sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cans of 425g Italian whole peeled tomatoes, crushed without draining in a food processor
- 5 cloves garlic, finely chopped
- 1 bay leaf
- 2 sprigs fresh thyme
Preparation:
Sauté the onion in half of the olive oil over low heat for 5 to 7 minutes or until tender. Remove from heat, add the garlic and oregano, and mix well. Drain the excess oil and set it aside. When the mixture cools, add it to the meat and combine thoroughly. Season with salt and pepper, and add the egg, mixing until the mixture holds together.
Divide the meat into eight portions and shape into balls. Fry the meatballs in a pan with the remaining hot oil until evenly golden brown. Drain them on a paper towel-lined dish.
For the sauce, sauté the onion over low heat for 5 minutes, ensuring it doesn't brown. Add the tomatoes, garlic, bay leaf, thyme, and meatballs. Let it simmer covered for about 20 minutes. Then, uncover and cook for another 30 to 40 minutes, skimming if necessary. Remove the bay leaf and thyme, and season with salt and pepper to taste.
Add a drizzle of oil to prevent the pasta from sticking in a large pot of salted boiling water, and cook according to the package instructions.
Drain the pasta well and serve in a large dish or individual plates. Top with the meatballs and sauce, and serve with Parmesan cheese on the side.
MY TIPS & OBSERVATIONS:
Meatballs:
Try to use fresh oregano, although I had no problem with dried oregano. The flavor would have been better with fresh oregano, and dried oregano sometimes contains stems that can be bothersome.
I recommend gradually adding half a beaten egg instead of a whole one. The mixture became too runny when I used a whole egg, so I had to add some flour to help the meatballs keep their shape.
Sauce:
When making pasta, I prefer to avoid store-bought sauces and make my own, which is relatively simple. The number of tomatoes will vary depending on how much sauce you need. For four people (spaghetti), 5 to 6 large ripe tomatoes work well (avoid tomatoes with greenish tones). I make a small "X" on the back of them.
Boil enough water in a pot to cover the tomatoes. Once the water boils, add the tomatoes until the skin starts to peel off. Remove them from the water and place them in a bowl of ice water to stop cooking, then blend the tomatoes. Done! You'll have homemade tomato sauce.
DRINK:
Arnold Palmer
Original recipe source: Oh, How Civilized: All Things Tea, Coffee, and More.
Cold Brew Tea:
- 2 cups water
- 1 tablespoon black tea
- Ice
Lemonade:
- 1 ⅔ cups water
- ⅓ cup lemon juice
- 2 ½ tablespoons sugar
MY TIPS & OBSERVATIONS:
Cold Brew:
The black tea you use will determine the final flavor intensity. I chose Smooth Jazz black tea from Renegade Tea Farms, which has a smooth, woody flavor. When brewed hot in a gaiwan, it reminds me of milk with a light chocolate note. For the cold brew, I used a ratio of 20g of tea to 500ml of water and let it steep in the fridge for at least 12 hours.
Lemonade:
As an extra, I added 1/3 cup of orange juice for additional sweetness and a citrusy touch.
Assembly:
First, pour the lemonade, then the tea. I used a 50/50 ratio (50% cold brew, 50% lemonade).
PAIRING:
Based on what I learned from Mariella Erkens's book Tea Wine Sober Sibling, both the starter and the main course have "rich" or intense flavors. However, the starter has a sweet beginning complemented by the subtle acidity of the vinaigrette, which balances the freshness of the celery.
The meatballs and pasta also start with a slight sweetness, but this is more subtle compared to the dish's predominant flavors of oregano, thyme, and garlic.
As for the drink, I initially thought the mix wouldn't work, but it was an excellent decision. With its lemony touch, the lemonade cleanses the palate and prevents the combination of dishes from feeling too heavy. Additionally, the cocoa and woody aftertaste of the tea complements the dish flavors perfectly.
If you prefer another drink, I recommend avoiding sodas or overly sweet beverages, as they overwhelm the palate. Instead, opt for lighter drinks like lemonade with strawberry and mint.
If you decide to try these recipes, let me know in the comments! I welcome all suggestions, advice, or comments. You can also share your recommendations or recipes for future Fearless Recipes editions.
Satoricha ~
References
Choe, J. (2020, Agosto 20). How to Make an Arnold Palmer Drink. ohhowcivilized. https://www.ohhowcivilized.com/arnold-palmer-iced-tea-lemonade/
Erkens, M. (2022). Tea: Wine's Sober Sibling. Lannoo N. V., Uitgeverij.
Le, C. B. (1999). Pasta - Recetas Caseras. Könemann.
Ruscalleda, C. (2005). Cuina a casa amb Carme Ruscadella: receptes per a cada mes amb productes de temporada. Salsa Books.
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