The Family Cook Book

I am in LALA - land for thanksgiving. I am sitting in the hive of activity that is the Pricey kitchen. Suzy is making a sweet potato recipe to take with us to the Werners for lunch. We are all tasting the romesco and thinking that it's pretty damn good .... I'm looking forward to trying the completed dish later on with ken's legendary barbecued turkey. Whatever way you look at it, it has to be better than sweet potatoes with marshmallows!! SWEET POTATOES WITH BACON, SPINACH, AND ROMESCO Ingredients 1⁄3 cup brown sugar (we left the sugar out) 1 cup sherry, reduced to 1⁄2 cup 8 ounces (2 sticks) unsalted butter 1 tablespoon sliced sage leaves 2 teaspoons thyme leaves 3⁄4 pound slab bacon 1⁄2 pound young spinach, cleaned 1⁄2 cup Romesco (see recipe below) Kosher salt and freshly ground black pepper ROMESCO 2 tablespoons raw almonds 2 tablespoons blanched hazelnuts 11⁄4 cups extra-virgin olive oil 1 slice country bread, about 1 inch thick 1⁄3 cup canned tomatoes, San Ma

I mean this both literally and metaphorically. I used to be able to get my fix  of Spain's finest ingredients  from Brindisa's shop in Exmouth market but since that closed (to be replaced by the equally brilliant Morito) I have not been able to do so. Until, that is, I tried ordering from their excellent online store. I have to say that my experience was extremely good ... If you like any of the Moro recipe books, or indeed any other Spanish cook book, I suggest you try it for yourself. www.brindisa.com/shop/ Last night I came home late from working a pitch to discover Joe putting together a little selection of tapas featuring their Chorizo and some lovely Ortiz anchovies. We had anchovies on toast in the style of Lucy Boyd (I have blogged about it before but I make no apologies for repeating the recipe here) some Chorizo with a fennel and rocket salad accompanied by a bowl of peppers di padron. It was the perfect way to finish the day. I'm looking forward to tes

That's Baked bream with potatoes and tomatoes to you and I . The recipe is from the Casa Moro book and I have made it before. It's easy to make and a treat to eat.  The two was Lisa and I. In the book they say that the method also works well with cod or hake steaks or filleted sea bass - these take about 15 minutes less to cook, so roast the other ingredients for 15-20 minutes before you cook the fish.  I actually started off the potatoes for 5 minutes on their own which probably wasn't necessary but we ended up with some very nicely crisped potatoes! I also cooked the fish, which were slightly smaller, for about 25 minutes, not the 35 the recipe suggests. Serves four Ingredients 2 bream (red, golden or black), each big enough for two (ie around 500g), scaled and gutted Sea salt and black pepper Aboiut 1kg waxy potatoes, sliced into rounds 3mm thick 2 medium red onions, thinly sliced 12-18 cherry tomatoes, halved 2 garlic cloves, crushed to a paste w