After my great triumph in the kitchen Saturday, I felt it was important to step aside and once again give Jerry the chance to demonstrate his culinary skills. What he prepared for dinner last night was exceptional — perhaps not as exceptional as my freshly microwaved Twinings Earl Grey tea from the bag, but then everything is relative.
CREMA DE GARBANZOS CON JAMON CRUJIENTE.
Dinner was Garbanzo Cream with Ham Cracklings (chickpea puree soup). It was drizzled with freshly made paprika oil (heated olive oil infused with smoked sweet Spanish paprika), which smelled incredible and tasted even better. The recipe came from the pages (82–84) of the amazing cookbook, “The New Spanish Table,” and can be easily adapted for vegetarian tastes (so easily that even I can figure it out… I think).