I haven't had a fricandó for several years, I never learned how to cook it from my mum. I was actually making all kind of (longing) sounds when seeing those moixernons and the bolets being prepared and tossed in that beautiful sofregit, plenty of childhood memories. Thanks for that. This is a little treasure of a channel.
Another triumph Pete stunning location as always ! Love the local market and those unusual mushroom's another well made local dish great touch. Keep them coming amazing 👍👍
Pete as I am sure that you know the French have a dish that is also made in The Netherlands and it is actually almost like a block of beef that is sliced and made into a sandwich. It is called Fricandeau up there.
Love the intro! You are not kidding though, what a fab location. Your fresh mushrooms look to die for. Wish I could find them like that here. How was that fortified wine, just curious.
Hi! Chicken carcass/wings, onion, carrot, celery, leek, garlic, thyme and bay, black peppercorns, perhaps turnip, perhaps a veal bone / meat. The Spanish often add potato but I don't see the point... However, I often make cocido/escudella/pot au feu etc (th-cam.com/video/6IXjxEXAPZg/w-d-xo.html), so will have broth ready to go - these will already be salted so go easy in the dish.
@@Petespans Totally agree on the ingredients, the only ingredient we often use in catalan's chicken stock is parsnip, and yeah, adding potato is a bad idea because lowers the flavour (useful If you overdid with the salt)
I would say carrots or cauliflower may be good options to swap the mushrooms. Greetings from Barcelona. PS: Wouldn't recommend both because could be too sweet.
Just don't use them, I use them only in season. The stew will be good. I do even a more minimalistic version (with no vegies, just a full tomato and a full clove of garlic in half), and is surprisng how good it is with so few ingredients.
I haven't had a fricandó for several years, I never learned how to cook it from my mum. I was actually making all kind of (longing) sounds when seeing those moixernons and the bolets being prepared and tossed in that beautiful sofregit, plenty of childhood memories. Thanks for that. This is a little treasure of a channel.
Any thoughts of compiling a cookbook?
Love your videos!
Your videos are some of our favorite on TH-cam. They never fail to impress. We learn something new each time we watch. Very cool.
Wow, thank you!
Wowwww!! I've just found yr channel😆
Authentic recipes, great!!
Would like to see more Spanish dishes😘
I've subscribed!!
Excellent video. The dish looks incredible--will definitely try! 🌹
I love your videos! Almost done watching all your vids.
It's always such a wonderful treat to see a new video from you. This looks delicious and the setting is marvellous
Yes it was a wonderful spot. Glad you like my stuff Natalia :)
This looks lovely. Your channel is great
Thought you had a new intro for a minute!!
This channel is so awesome!! I'm so glad I just found it while searching for a Migas recipe (: You deserve more views
Another triumph Pete stunning location as always ! Love the local market and those unusual mushroom's another well made local dish great touch. Keep them coming amazing 👍👍
Thank you so much Lee!!. As always a most encouraging comment :)
This looks like a wonderful stew!
I thought picada was predominantly made with hazelnuts? Looks like a great recipe, can't wait to make it.
Pete as I am sure that you know the French have a dish that is also made in The Netherlands and it is actually almost like a block of beef that is sliced and made into a sandwich. It is called Fricandeau up there.
Didn't know that... Will be looking into it :)
River sent me over.
Me too ☺️
Me too
Gotta love River. Bless you for coming!
Ah, lovely stuff. Are the almonds roasted?
Love the intro! You are not kidding though, what a fab location. Your fresh mushrooms look to die for. Wish I could find them like that here. How was that fortified wine, just curious.
Hey Kimberly,
It's not expensive and in my view better for cooking than drinking :)
@@Petespans I thought that might be the case!
Great video....as always. What do you use for chicken stock in this case?
Hi! Chicken carcass/wings, onion, carrot, celery, leek, garlic, thyme and bay, black peppercorns, perhaps turnip, perhaps a veal bone / meat. The Spanish often add potato but I don't see the point...
However, I often make cocido/escudella/pot au feu etc (th-cam.com/video/6IXjxEXAPZg/w-d-xo.html), so will have broth ready to go - these will already be salted so go easy in the dish.
@@Petespans Totally agree on the ingredients, the only ingredient we often use in catalan's chicken stock is parsnip, and yeah, adding potato is a bad idea because lowers the flavour (useful If you overdid with the salt)
What is the cook book you are referencing from on this recipe?
Hi Pete. I'm gonna try this recipe!.. but do you have a good alternative for mushrooms? I'm allergic to them 😔
I have had Fricando with other vegetables, perfectly ok, just depends on what you like and what you've got (as usual) Enjoy !
@@Petespans thank you! And well done on your videos. I enjoy watching them and I'm learning so much.
I would say carrots or cauliflower may be good options to swap the mushrooms. Greetings from Barcelona.
PS: Wouldn't recommend both because could be too sweet.
Just don't use them, I use them only in season. The stew will be good. I do even a more minimalistic version (with no vegies, just a full tomato and a full clove of garlic in half), and is surprisng how good it is with so few ingredients.
Pete when I give your video a thumbs up the total does not increase like in some other videos. Is YT cheating you?
Greg, thanks for your concern... probably have to wait a bit for it to register. Who knows?
Why would they be cheating me?
Thumbs up working and total going up when I click here in Australia. YT does some strange things at times.