BOQUERIA’S COOKBOOK DINNER SERIES
Early Summer Edition 2019
This is one of our favorite times of year—the weeks when late spring and early summer harvest deliciously overlap. The New York City and Washington DC green markets are suddenly colorful again; verdant padrón peppers are scooped up by the handful, sweet and fragrant summer melons make their annual debut, and for the first time in a year, we’ll step away from our trusty planchas to enjoy the experience of cooking over a searing hot grill.
Our favorite dishes, featuring the best of market summer produce and starring the grill, will be featured in the latest installment of our cookbook dinner series. Hosted for the first time in DC at our new Penn Quarter locations’ 12 seat open-kitchen counter, watch as Chef Vidal personally cooks a feast suitable for a summer soiree paired with refreshing Spanish regional selections served by beverage director Kieran Chavez.
COOKBOOK DINNER SERIES: EARLY SUMMER EDITION
Tuesday, June 18, 2019 at 7:00pm
The Chef’s Counter
Boqueria Penn Quarter
777 9th Street NW, Washington DC 20001
$120, plus tax and gratuity
ON THE MENU
A sample of recipes from and inspired by our cookbook
Gañeta 2018 / Hondarrabi Zuri ~ Getariako Txakolina
Mejillones en Escabeche
Pickled “escabeche” PEI mussels, house-made potato chips, and Guindilla peppers
In New York we have brunch, but, in Barcelona, lazy weekend meals are best begun with ‘el Vermut.’ This easygoing, early-afternoon tradition turns cans of preserved seafood delicacies into a hearty first course or light meal paired with an aperitif wine. On the food front, potato chips and Pan con Tomate round out the feast. This dish celebrates the tradition of ‘el Vermut’ and the premium canned seafood served in Barcelona’s best tapas bars.
Pimientos de Padrón
Blistered shishito peppers, coarse sea salt
These Spanish peppers from the Galician village of Padrón tend to be mild and almost fruity with fiery exceptions. Usually sizzled in olive oil, these peppers can be thrown on the grill for perfectly blistered skins and a grogeous char and sprinkled with a flurry of flaky salt for a hit of crunch.
MONTADO DE ANCHOAS DEL CANTÁBRICO
Salt-cured Spanish anchovies, lemon zest, butter, grilled toast point
In northern Spain, anchovies are often salt-cured and preserved in olive oil, resulting in mild and meaty fillets. Look for our favorite Don Bocarte anchovies from Cantabria to use in this recipe. In this pairing, the creaminess of butter is the perfect counterpoint to the savory anchovies. The brightness of lemon consummates that marriage beautifully in this summery two-bite montado. Toasting the bread on the grill adds an extra bit of smokiness.
Bermejos Blanco 2017 / Diego Seco ~ Lanzarote, Canary Islands
Melón con Jamón
Melon with Iberian Ham and Fresh Herbs
A classic combination of cured ham and melon is taken to the next-level in this dish, pairing nutty, melt-in-your-mouth Jamón Ibérico with ripe cantaloupe and a fresh lemon herb salad. The combo brings out new flavors in each component for a palate-pleasing summer masterpiece.
Gambas de Palamós
Salt grilled head-on peel-and-eat prawns
These renowned red prawns caught off the coast of Palamós, are grilled on the plancha, sprinkled with salt, and served head-on to peel-and-eat the Catalan way. Enjoyed with a glass of rosé, this is the epitome of summer cuisine and life truly doesn’t get much better.
Artuke 2018 / Tempranillo ~ Rioja
Merluza a la Plancha
Grilled hake, potato “panadera”, tomato confit, grilled scallions, black olive oil
This recipe makes use of first-of-the-season tomatoes and confits them with super flavorful extra-virgin olive oil, salt, sugar, garlic, thyme, and rosemary to bring out the their natural sweetness. It’s served over a piece of grilled hake, an extremely versatile, soft, and moist fish that holds up well on the grill. All of this tops a bed of thinly sliced potatoes, coated in olive oil and baked until the middles are soft and the edges are beautifully crisp. A drizzle of black olive oil electrifies the flavors of this traditional grilled fish.
4 Kilos ‘12 Volts’ 2017 / Callet, Fogoneu, Syrah, Cabernet ~ Mallorca
Brócoli con Ajo Blanco
Roasted broccoli, Marcona almond ajo blanco, sumac, raisins, mint
Ajo blanco is a refreshing, chilled “white gazpacho” thickened with almonds and loaded with garlic. Here, Marc makes an extra-thick version to use as a dip. It is as rich and creamy as hummus, but with the unmistakable luscious richness of Marcona almonds and olive oil. The flame grilled broccoli florets are the perfect sponge to soak up the ado blanco and the dish makes a great accompaniment to grilled meats.
Grilled ribeye, confit piquillo peppers, pimentón butter
The Basque classic of grilled ribeye is hightened by a drizzle of our ‘spiced butter’. Clarified, so it’s pure savory fat without the sweet cream of dairy, the hot butter is a sublime balance of sweet paprika and hot smoky pimentón. Paired with potato salad, this makes for a picnic perfect summer meal.
Bermejos ‘Malvasia Dulce’ / Malvasia ~ Lanzarote, Canary Islands
Fresas con Caramelo de Vinagre
Market strawberries, Chardonnay vinegar, caramel, fresh cracked pepper, orange zest
Honey drizzled over fresh cheese: that’s the classic Catalan dessert mel i mato. It symbolizes the cuisine’s commitment to treating the best products simply to let them shine. To highlight the cheese’s super fresh creaminess, Marc simply drizzled mounds with honey and scattered berries and nuts on top.
Tarta de Melocotón
Fresh farm peach Tart, pastry cream, yogurt ice cream, Marcona almonds, lavender
One of Marc’s lasting memories of working with famed chef Alain Passard is rolling perfect puff pastry and transforming it into fruit tarts. He does the same now at Boqueria, topping the pastry with beautifully ripe market peaches and lavender cream in the summer months.
Boqueria: A cookbook from Barcelona to New York
About The Cookbook
After countless days testing Spanish recipes in our home kitchens and recalling stories from the past 10+ years since opening our first Boqueria on 19th Street, we are excited to share this book with you. In the volume of recipes, we highlight the Spanish dishes that have become Boqueria classics, and brought such fond memories to our guests over the years. But it’s more than just food – we also tell the story of the restaurant, which has come to mean so much to us. We feel honored to have been a beloved food destination in NYC for so many years, and to have so many longtime regulars and staff that we now count as family. As much as these recipes are inspired by our fondness for the energy of Spain and our treasured time living there, they are a part of our history now, as well. We hope you enjoy these recipes and their heritage as much as we do!
WHAT PEOPLE ARE SAYING
Notes from our friends and fans of the cookbook
“A sublime collection of traditional Spanish and Tapas recipes. Boqueria captures the soul of Spanish cuisine.”
~ James Beard Award-winning chef and cookbook author Alfred Portale
Boqueria has been our neighbor in Soho ever since we first opened our bakery in 2011. What I love most about tapas and the food at Boqueria is that it’s meant for sharing and enjoying together with friends and family. It’s wonderful that Yann and Marc are now opening up their kitchens to home cooks and sharing these classic recipes with people to recreate and enjoy together at home.
~ Dominique Ansel, Chef/Owner, Dominique Ansel Bakery & Kitchen
“El Mercado de la Boqueria is the heart of Barcelona’s markets, and through this bookBoqueria and Marc Vidal have managed to bring this soul to New York and Catalan cuisine to the world.”
~ Nandu Jubany, Michelin-Starred Chef of Can Jubany
If you’ve ever walked Barcelona’s Gothic Quarter or San Sebastian’s old town, you are familiar with the pure magic of a croqueta, tortilla, or pintxo when done right. Thanks to a chef who carries those traditions in his bones, here are the tools to make those classics and much, much more: an extensive guide to the Spanish table that never intimidates and only invites.
~ Ignacio Mattos, Chef-owner of Estela, Café Altro Paradiso, and Flora Bar
I have seen throughout my life that tapas – sharing many delicious plates – are more than just a meal … they are a way of life. I know that Marc and Yann, and everyone who has been to Boqueria, agrees. This book will let you in on the fun. ¡Salud!
~ José Andrés, Chef/Owner, ThinkFoodGroup & minibar by José Andrés
Lively, Barcelona-style tapas bar in NYC and Washington D.C.