Sara’s Weeknight Meals: Season 13
Episode 1303: Catalan Soul Food
A wild food tour of Barcelona kicks off my discovery of Catalan foods starting with “coco” bread from a local bakery for breakfast, a visit to a vermouth bar for a pre-lunch aperatif, lunch of snails and offal stew and wine literally poured directly into the mouth, followed by an afternoon nut milk shake. Then I join chef and Catalan cooking instructor, Nuria Gine Gras, to make a family meal of the old fashioned fish stew, Suquet de Peix Back at home I make my own quick and easy Spanish dish of Pork with Spanish Olives.
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GUESTS
Núria Giné i Gras grew up in Barcelona in a family that loves to eat, and in a culture that traditionally has celebrated food with family and friends. Gatherings have been a very important part of her life.
Núria’s mother is an amazing cook and prepares everything from scratch, so she was eating delicious homestyle food every day. But she also spent much of her time with her family traveling around Catalonia to try different restaurants – and in Núria’s family, it was first pick a restaurant they wanted to try, and then (and only then) find out what else they can do in the area where it was located.
Núria moved to New York City where she worked for 15 years as a graphic designer in the fashion industry. But as she started cooking more and more on her own, she decided that what she really wanted to do was cook. Núria decided to complete culinary school at the Natural Gourmet Institute in New York, where she received a culinary degree with a strong focus on health. After some time working as a cook at Gramercy Tavern, then in a personal chef business, and finally as a cooking instructor, she decided she wanted to teach the food from her home region of Catalonia.
Núria and her family moved to Barcelona, she built a big teaching kitchen in the center of Barcelona, and she worked with her mother and other family chefs to learn those delicious meals that she ate growing up. Núria also wanted to bring her nutrition-based culinary training to these dishes, so she adapted some recipes for vegetarians and vegans, developing delicious vegetarian Catalan dishes without compromising the flavor and authenticity.
In her classes Núria loves to share her favorite dishes. They are dishes from her mother and her grandmother and from other grandmothers in Catalonia, as well as from friends and from restaurants, fishmongers.
Cooking school:
Sam Zucker
https://zuckerandspicetravel.com/
WHERE WE ATE
Morro Fi Vermouth Bar (vermouth, snacks)
Gelida Restaurant, (snails, offal stew, wine)
https://www.barcelona.com/barcelona_directory/restaurants/catalan/gelida
Horchateria Sirvent, (nut milk)
Sponsors
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Oceania Cruises is the world’s leading culinary- and destination-focused cruise line. The line’s eight small, luxurious ships carry a maximum of 1,250 guests and feature The Finest Cuisine at Sea® and destination-rich itineraries that span the globe. Expertly curated travel experiences aboard the designer-inspired, small ships call on more than 600 marquee and boutique ports in more than 100 countries on seven continents on voyages that range from seven to more than 200 days. |
