Recipes from The Barcelona Cookbook

Spanish Classics from The Barcelona Cookbook


Well, these recipes are not from Spain exactly, but from the eponymous chain of fine Spanish restaurants that dot the Connecticut landscape. The original Barcelona wine bar sprung up in the fertile grounds of Southern Norwalk (SoNo, to those in the know) as the city was renovating its attractive old seaport waterfront. In short order the restaurant has expanded to several fine dining restaurants, all providing a touch of Latin love to a very appreciative audience. With The Barcelona Cookbook, the authors hope to extend their reach to all those who love a little tapas with their Tempranillo.

The book is filled with great recipes, but there’s a lot more. Stories about the chefs' purveyors and inspirations really give you an idea of how passionate these folks are about food, wine, and celebrating life. In fact, one of the most attractive parts of the book is a great little rundown of menus for parties; their mouthwatering entrée recipes make me want to start planning a full-scaled Spanish fiesta.

Meet the Authors

Sasa Mahr-Batuz, a native of Argentina, has been in the restaurant business since 1993. He is in charge of the design and concepts for Barcelona restaurants. Andy Pforzheimer has worked as a chef and restaurant developer in France, California, and New York City. Both authors live in Norwalk, CT.

Buy The Barcelona Cookbook: A Celebration of Food, Wine, and Life
This is a great dish to make ahead for parties as it keeps for as long as four days, although we admit it tastes best on the day it is made. It’s flavorful, inexpensive, and exotic. When done right and allowed to sit at room temperature, the goat cheese softens so that it can be spread on toasted baguettes or crackers. After that, the brilliant green of the mojo verde starts to fade. It still tastes good the next day.

Click here to download the full recipe as a PDF.  Serves 6

Goat Cheese Logs

6 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
2 sprigs fresh rosemary
¼ bunch fresh chives
Two 8-ounce logs goat cheese
¼ pound cream cheese
1 clove garlic, minced
Kosher salt and freshly ground black pepper

Mojo Verde

1 green bell pepper, seeded, cored, and cut into ¼-inch dice
¼ medium red onion, cut into ¼-inch dice (about ¼ cup)
¼ bunch fresh cilantro, stems removed and leaves thinly sliced
1 clove garlic, minced
1 jalapeño pepper, cut into ¼-inch dice (for less heat, scrape out the seeds and membranes first)
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
Juice of ½ lime
Kosher salt and freshly ground black pepper
Baguette slices, flat bread, or endive spears, for serving

To make the goat cheese logs: Strip the leaves from the thyme, parsley, and rosemary sprigs, discard the stems, and mince the leaves and the chives.

In an electric mixer fitted with the dough hook or the paddle attachment and set on medium speed, combine the goat cheese, cream cheese, garlic, and minced herbs. Season lightly with salt and pepper and mix well. Taste and adjust the seasonings.

Lay a sheet of plastic wrap about 1 foot long on a work surface. Using a rubber spatula, scrape enough of the cheese mixture along the plastic wrap to make a strip about 6 inches long and 1 inch wide. Roll the plastic wrap around the cheese to form a log about 6 inches long. Pinch and twist the ends to seal.

Continue to make logs with the cheese mixture until you have used all the mixture. You should have 2 to 3 logs. Refrigerate the logs for at least 2 hours and for up to 4 days.

To make the mojo verde: In a mixing bowl, mix together the bell pepper, onion, cilantro, garlic, and jalapeño. Add the vinegar, olive oil, and lime juice and mix gently. Season lightly with salt and pepper and stir well.

Using dental floss or a small, very sharp knife, slice the goat cheese logs into 18 rounds, each about ½ inch thick. Arrange 3 rounds on each of 6 serving plates to form a triangle. Spoon 2 tablespoons of the mojo verde on top of each round of cheese. The tapas can be prepared up to this point and left at room temperature for up to 2 hours or refrigerated for up to 6 hours. Let them return to room temperature before serving.

Serve with the baguette, flat bread, or endive spears.

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  • I live and work around the Priorat/Montsant region south of Barcelona, it is a wonderful city with great food and the 2 dishes featured are absolutely local classics, so despite the fact I´ve never actually seen the book, I recomend it!

    But a couple of little points, Barcelona is in Catalunya which to everybody else in the world is Spain except for the Catalans who will tell you passionately Catalunya isn´t Spain, (it is though really, so forget it). More importantly though I wouldn´t myself associate Tempranillo with Barcelona, I´d be Grenache and Carinena all the way.

    May 14, 2010 at 6:39 PM

  • Snooth User: hhotdog
    Hand of Snooth
    78705 481

    anything that has to do with tempranillo will always get my attention!! i live about 35-40 minutes from so-no(south norwalk) great reasons to visit so-no!!!

    May 14, 2010 at 8:52 PM

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