How to Make Spanish-Style Meatballs and Espinacas Con Garbanzos
ฝัง
- เผยแพร่เมื่อ 1 ธ.ค. 2022
- In this episode, test cook Keith Dresser shows host Bridget Lancaster how to make Albondigas en Salsa Almendras (Spanish-Style Meatballs in Almond Sauce) and Test cook Becky Hays shows host Julia Collin Davison how to make Espinacas Con Garbanzos.
Get our recipe for Albóndigas: cooks.io/3Rdmrjs
Get the recipe for Espinacas Con Garbanzos: cooks.io/3pI8UEL
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So glad you guys are still releasing full-length episodes!
The modern trend is for short clips for short attention spans; but I for one will always prefer this superior format.
Saving this episode to my "Food To Make" playlist, and looking forward to trying these meatballs at home!
Keith and Becky, my two favs.
I've made the spinach with garbanzos, and it's absolutely delicious! Most of us Americans would view this as a side dish; however, you might try it as a vegetarian main dish with a salad or, like I did, a topping for bruschetta. Toss in some cooked shrimp or sausage if you want more protein.
did you find that there seemed to be as much as twice the amount of paprika and sherry vinegar I would have expected in such a recipe? Otherwise, it looks spot on. Little wary of using frozen spinach, but the explanation seemed reasonable.
@@kennielsen3896 Paprika (smoked or otherwise) and sherry vinegar are the heart and soul of Spanish cuisine. I enjoy them both. The vinegar especially loses punch as it cooks, as I'm sure you know. Try the recipe as they describe it and then dial back on the paprika and vinegar the next time if it's too much for you. Or use only half the amount the first time you cook it but be prepared to ramp it up the next time.
Now that I think about it, I wonder about using half the vinegar while the dish is cooking and then sprinkling on the rest after the dish is finished... You got me thinking, Ken.
Yum!
I absolutely love Adam. His enthusiasm is infectious.
I love canned olives!! 🫒
Both fo the Albondigas en Salsa Almendras and Espinacas con Garbanzos are perfect for the winter. So hearty.
My favorite is a large rubber mallet covered in plastic wrap. The soft head with rounded edges perfect.
I love that Spanish recipes use parsley! I'm one of those people who can't abide cilantro.
Made the Albondigas with chicken instead of pork. Otherwise I followed the recipe as described. Came out amazing. The 1 inch meatballs were a pain so I made them a second time with larger meatballs. Mistake. Took longer to cook and they came out tougher. The tender texture of the smaller meatballs is exquisite and worth the extra effort.
That looks so delicious! I can’t wait to try all of them! I Loved the lesson on olives and the best food tenderizers! Thanks so much for all of the wonderful recipes and tips!❤
I would love an ATK Spanish Cookbook -- I just love Spanish food!
Making both of these recipes. Yummy.
It’s great to see Keith.
Oh wow.... nummy, nummy, nummy..... gotta do this asap!!! Thank you ATK!!! 🥰😘😋
Thanks for the olive lesson!
*Those meatballs look DELECTABLE.*
I love albondigas soup!
Will try this with beef or lamb. Love his recipes. No need to purchase bread crumbs.
*Looks good* 🤩
Looks great! I still like a little color on my meatballs. Maybe a couple minutes under the broiler before adding to the sauce. I see dune experiments in my future. 😁
Some of us dig black olives.
Agreed, "don't ever buy" is such an odd take for a chef. They might not resemble other olives in taste or texture anymore, but they give a strong briny hit and are great in different uses then "normal" olives are.
Bread sauces are interesting, heavy, tapas perfect.
I’m definitely going to make those meatballs!
Savory
What is that type of serving dish that the Spinach with garbanzos was served in?
Turning on the captions or consulting the provided transcript helps. (cazuela)
Thanks! I usually never do that, duh!
I don't ever remember albondigas being like this,
En salsa DE almendras (come on guys)
11:15 - Jack did NOT just pronounce Niçoise as “knee-swahhh”…!!! 😣😩😳
Can somebody please tell Morgan is worth her body weight in gold oh, I love that girl
Kieth is fine🥵
i'll use empty wine bottle !
What are the people cooking in the background? What happens to all that food?
Mate your boiling them, not steaming, no need to tell the girl your steaming as at least half of the meat ball is in liquid, she knows what she sees, then you turn them over, to cook the other side in liquid. Liquid is cooking them, the "steam" just helped the part on the top in the first place, but still its cooked in a sauce, its not steamed.
Why do you keep repeating your shows ? Please move on and do new shows.
I doubt spaniard would use sandwich bread
José Andrés' recipe calls for one slice of day-old rustic bread.
I think that's why he commented that since most people have that kind of bread, that's what he's using.
Hey Adam, Was just looking through your archives and I did NOT see anything on "meat slicers," like the ones you see at the butchers or at the deli meat counters. I have been interested in getting one for the longest time and think that your other viewers would also appreciate seeing what they do. Food storage machines and bags are nothing without a decent "meat slicer!" You know its cost effective when buying in bulk!
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