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I love shrubs. They are surprisingly easy to make too. I prefer the cold pressed method. And a good jumping off point is equal measures of vinegar, sugar and fruit. Basically you macerate the fruit in the sugar to draw out the juices. Add vinegar and mix. Let sit a bit and the strain. I picked up a good book on Amazon about them. I became obsessed when I tried some shrubs at a well known restaurant in Portland. Pok Pok. Yumm. I really dig strawberry basil, blueberry lemon, and triple berry.
Shrubs: An Old-Fashioned Drink for Modern Times https://www.amazon.com/dp/158157388X/ref=cm_sw_r_cp_api_glt_fabc_MMNXYQBFJZVJ3TCY5NG4
We go through a lot of shrubs in both our standard and lo-no cocktail programs. All the citrus shrub recipes I've seen either use the citrus juice as the acid base or only use the peel. We really don't need to combine the acids from both citrus juice and vinegar. I highly suggest grabbing Michael Dietsch's Shrubs: An Old-Fashioned Drink for Modern Times.
I'll save you the trouble :D
https://www.amazon.com/COCINA-CRIOLLA-Spanish-Carmen-Valldejuli-ebook/dp/B00NWX1Z7O?
> "1080 recetas de Cocina"
Seconding this one. There was an English language edition put out. It might be out of print now, but Amazon US shows it:
https://www.amazon.com/1080-Recipes-Simone-Ortega/dp/0714848360/
I also like the Janet Mendel books like "Cooking in Spain"
Proteins such as salmon, sardines, mackerel, steak, bone-in pork chops. And when it comes to chicken, get thighs! The dark meat is the best. Doesn’t dry out near as easily.
If you like walnuts and or pecans, look up some seasoning recipes. Pecans are very versatile when it comes to being baked. They’re great with savory seasonings or candied.
The vast majority of my recipes are paleo/ keto combo. But not strict keto. Tried it and hated it.
This cookbook, Made Whole, is still one of my favorites. I’ve gifted it a few times. The recipes are fantastic, but there is also a load of information in the book.
The Castaway Kitchen website by Cristiana Curp is awesome for dairy-free recipes.
https://thecastawaykitchen.com/recipes/?fwp_diet=keto She also has a couple recipe books. My favorite is: Made Whole https://smile.amazon.com/dp/1628602945/ref=cm_sw_r_cp_api_glt_i_7DY2TV90D9R7TTKK0ZAS
This reminds me of a recipe I use frequently from Cocina Criolla.
You marinate turkey (or in my case a whole chicken)
1 clove of garlic
1 peppercorn
1/4 tsp oregano
1 tsp salt
1 tsp olive oil
1/2 tsp white vinegaar
For each pound of turkey/chicken. But you can add more or less of whatever to get the flavor you want. I put the whole thing in a gallon ziploc, slosh it around to coat evenly, then marinate for at least an hour, and then roast. You could probably replace the garlic for the sage, and maybe put more oil to even out the flavors a bit.
1080 recipes from Simone Ortega is a classic and you'll find it on every Spanish home. It's basically what it says 1080 recipes. They go from cocido, to boiling eggs. It also has a substantial french influence.
Another possibility is the food of Spain from Claudia Roden. It's a radically different book but very awarded. In its 600 pages it explains both the recippes and it's history. It's the book I would buy.
We have this book, but my hubby said he just did stuff that sounded good or he had lots of, mix fruit and/or sugar with vinegar. We had lots of rhubarb and apricots, so he did that, and he was able to buy a bunch of frozen cherries and strawberries so he made shrubs with those. We have a keg of soda water, so we usually mix it in that. I'm sorry I don't remember more specifics of it!
Yes, they should be with other mixers like simple syrup. I make shrubs on a regular basis. You could make a quick one now while you wait for the good one sit. 🙂 Check out this book: https://www.amazon.com/Shrubs-Old-Fashioned-Drink-Modern-Second-dp-158157388X/dp/158157388X/ref=dp_ob_title_bk
They actually are still making new copies of the book apparently and it is on Amazon in both Spanish and English
Haha, if you're looking for a book recommendation this one is really good. If I ever write one I'll let you know.
I do keep mine in the fridge because the actual making of the shrub is only a day, and when it's a shrub I usually want it cold to mix with seltzer for a beverage. Whether or not you need to keep your jars in the fridge I couldn't say. You'd probably be fine, I guess. Especially if you had the vinegar hot and washed the pears to begin with.
And no, message me any time you have questions. I'm by no means an expert, but we could probably figure things out together!
I'm going to have to make something when I get home tonight, haha.
Melissa Joulwan's Well Fed and Michelle Tam's Nom Nom Paleo are where my brain immediately goes. They're paleo and (mostly Whole30), but have a heavy focus on eating real food and not a whole lot of desserts. They do, however, feature sweet potatoes and such on occasion.
Personally, I'm waiting anxiously for this book to come out, but I think that would probably be above the price range you're looking for.
You might do better to just find a collection of recipes you can keep printouts of, or even something like the one week meal plan.
This book is the reference book I use for PR recipes that I don't know or quite remember.
There's an English version.
Her recipe is what I used to start my pasteles when I decided to make it.
In addition to Shrubs: An Old Fashioned Drink for Modern Times, (recommended below by /u/badhoneylips), I recommend Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails, and Elixirs.
The "Ginger Lime Shrub" from Bitters and Shrub Syrup Cocktails is excellent. Like many (most?) shrub, it calls for apple cider vinegar.
For a twist, you can also make the "Quick Balsamic-Fig Shrub" which uses balsamic vinegar to great effect.
AKA a shrub. Americans have been drinking it for hundreds of years. Here's a book on it - https://www.amazon.com/Shrubs-Old-Fashioned-Drink-Modern-Second/dp/158157388X/ref=sr_1_1?ie=UTF8&qid=1475755108&sr=8-1&keywords=shrub
The salsa brava that goes with these wings is OUTSTANDING. Tons of reuse for it: put it on a fried egg with arugula. Add it to sandwhiches. Add it to pork ribs. So great. The wings are ok, but the salsa is the main attraction for me.
http://www.globalgourmet.com/food/cookbook/2007/tapas/fried-chicken-wings.html
Also... this book is worth your money f you are a tapas afficianado: Tapas (Revised): The Little Dishes of Spain https://www.amazon.com/dp/0307265528/ref=cm_sw_r_awd_c8I6ub1YFJPNC
I use this book as a reference:
follow the quantities for adobo, comes out awesome! Sometimes I add more garlic, because garlic
That way I get to make pernil when I feel like it (like next week)
First of all, thank you. Your book made me giggle like a little kid as I reminisced about my 12 years as a cook. Thank god I'm out of that industry.
Second, I fucking loved "Decoding Ferran Adria". Where does he rank on your list of brilliant chefs?
*edit: everyone should see this clip