Catalonia is one of the constituent autonomous communities of Spain. It is divided into four provinces: Barcelona, Girona, Lleida, and Tarragona. Catalonia borders France and Andorra to the north, Aragon to the west, and Valencia to the south. To the east there is a 580 km coastline which meets the Mediterranean Sea.
Its territory corresponds to most of the historic territory of the former Principality of Catalonia and the capital is Barcelona. The autonomous community of Catalonia covers an area of 32,114 km² with an official population of 7,134,697 (2006) from which immigrants represent an estimated 12.3% of the total population.
On September 11, Catalonia commemorates the 1714 Siege of Barcelona defeat during the War of the Spanish Succession. As a punishment for their support to the claim of Habsburg Archduke Charles to the throne of Spain, institutions and rights of the territories of the Crown of Catalonia and Aragon were abolished by the victorious absolutist Bourbon monarchy.
In 1980, the restored Generalitat de Catalunya (autonomous Government of Catalonia), as its first public act proclaimed 11 September La Diada, the Catalan National holiday.
Organizations and political parties traditionally lay floral offerings at the monuments of Rafael Casanova and General Moragues for their fight against the Bourbon army.
Catalan nationalists also meet in the Fossar de les Moreres, where they pay homage to the defenders of city who died during the siege and were buried there.
Throughout the day, there are political demonstrations, concerts and celebration events.
In Observance of this Holiday we prepared a veal roast, which is one of the favorite meals in Barcelona, two days ago on September 11th.
Dijon-herb Veal Roast
Ingredients
1) 2 lb Boneless Veal Roast
2) 2 clove of garlic, cut into slivers
3) ¼ cup Dijon mustard 2oz
4) 1 teaspoon dried thyme
5) 1/2 teaspoon of black pepper
6) salt to taste about 1/2 a teaspoon
Directions
1) Preheat oven to 325ºF (160ºC).
2) Cut tiny slits in the veal with the tip of a sharp knife and insert garlic slivers.
3) Combine mustard, thyme, salt and pepper.
4) Set roast on rack in roasting pan.
5) Rub mustard mixture over meat.
6) Bake for 40 to 45 minutes/lb(About 90 minutes)
7) Internal temperature should be 168-169 degrees(use a meat thermometer)
Let stand 10 minutes before carving.
A gravy can be made with the pan drippings using a little beef broth(1/4 cup)and 1/4 cup of sour cream. Heat through on the stove but do not bring to a boil. Spoon over the slices of veal.
We also prepared another Catalonian specialty to serve with our veal. Sauteed spinach in garlic and olive oil with anchovies. It was excellent over rice and black beans.
Thursday, September 13, 2007
Wednesday, September 5, 2007
VIVA Swaziland
In honor of Swaziland's Independence (September 6th) and one of your illustrious hosts (Ken was born there: By the way HAPPY BIRTHDAY MONTH KEN) we are sharing a wonderful Mango Chutney Recipe that will compliment meals from many ethnicities' and points of origin.
Ingredients:
1) 4 mangoes (green)
2) 4 small onions
3) 1 cup lemon juice
4) salt and pepper to taste
5) 1/2 cup of sugar
6) 2 Hot Chilies
Prepare:
1)Lay slices of mangoes and chopped onions in a dish, sprinkle with salt, and let stand for 1 hour.
2)Put all the ingredients in a pan and boil slowly until thick.
3)Pour into hot jars and seal for future use or spoon over your favorite dish, such as Monkey Gland Steak from South Africa:
Ingredients (serves 4):
1) 1 Beef steak per person
2) 1 Tablespoon of oil for frying
3) 1 large onion diced
4) 2 large tomatoes diced (8 oz can of tomatoes work just as well)
5) 2 Tablespoon of tomato puree
6) 3 ounces of Worcestershire sauce
7) 2 cloves of garlic finely chopped
8) 1 cup Mango chutney
9) 3 ounces of brown sugar
10)2 tablespoons of cider vinegar
11)1 teaspoon of Tabasco sauce
12)1/4 cup beef broth
13)salt and pepper to taste
Method:
1) In a heavy pan, heat the oil and then saute the onions and garlic until soft.
2) Add remaining ingredients except the meat, mix well and simmer for a few minutes.
3) Fry the steaks separately.
4) When done frying, spoon the sauce over the steaks.
Serve with rice, beans and Brussel sprouts or potatoes and vegetables.
This is a delicious steak recipe. I hope you enjoy it too. Please let us know how you like it. Until the next time, may all of your food, be delicious.
Ingredients:
1) 4 mangoes (green)
2) 4 small onions
3) 1 cup lemon juice
4) salt and pepper to taste
5) 1/2 cup of sugar
6) 2 Hot Chilies
Prepare:
1)Lay slices of mangoes and chopped onions in a dish, sprinkle with salt, and let stand for 1 hour.
2)Put all the ingredients in a pan and boil slowly until thick.
3)Pour into hot jars and seal for future use or spoon over your favorite dish, such as Monkey Gland Steak from South Africa:
Ingredients (serves 4):
1) 1 Beef steak per person
2) 1 Tablespoon of oil for frying
3) 1 large onion diced
4) 2 large tomatoes diced (8 oz can of tomatoes work just as well)
5) 2 Tablespoon of tomato puree
6) 3 ounces of Worcestershire sauce
7) 2 cloves of garlic finely chopped
8) 1 cup Mango chutney
9) 3 ounces of brown sugar
10)2 tablespoons of cider vinegar
11)1 teaspoon of Tabasco sauce
12)1/4 cup beef broth
13)salt and pepper to taste
Method:
1) In a heavy pan, heat the oil and then saute the onions and garlic until soft.
2) Add remaining ingredients except the meat, mix well and simmer for a few minutes.
3) Fry the steaks separately.
4) When done frying, spoon the sauce over the steaks.
Serve with rice, beans and Brussel sprouts or potatoes and vegetables.
This is a delicious steak recipe. I hope you enjoy it too. Please let us know how you like it. Until the next time, may all of your food, be delicious.
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