'The Family Meal' on Serious Eats

Cook the Book: Saffron Risotto with Mushrooms 

This creamy, buttery risotto is flecked with stands of lightly toasted saffron which colors it a deep, bright yellow. Although the risotto is finished with butter and Parmigiano, Ferran Adrià goes a step further by garnishing it with paper-thin slices of mushrooms that lend another level of earthiness and texture to an already great dish. More

Cook the Book: Gazpacho

This week we wanted to test out Ferran Adrià's take on the iconic Spanish dish, Gazpacho, to see how he translated the chilled soup. Turns out, it's simple, classic, and shockingly easy to make at home, requiring nothing more than a blender and a fine-mesh sieve for a bowl of bright, vegetal, tomatoey soup. More

Ferran Adrià's Roasted Chicken

Ferran Adrià's roasted chicken is a take on Catalan dish, pollo a l'ast, an herb and lemon rubbed bird, traditionally spit roasted. In this recipe he's made a poultry seasoning blend of dried thyme, rosemary, bay leaves and peppercorns, all ground together and rubbed into a chicken that's also seasoned with salt, lemon zest, and olive oil. This recipe uses a high heat method of cooking, flipping the chicken midway through. More

Cook the Book: Catalan-Style Turkey

Just like chicken thighs, turkey legs are an economical cut that's often overlooked. By braising instead of roasting, these legs emerge juicy and nearly falling off the bone with sweetness and warmth from the sherry, raisins and prunes. Served up with something starchy like a Saffron Risotto with Mushrooms (recipe to come later this week) and you've got a lovely fall family meal. More

Cook the Book: 'The Family Meal'

Before elbulli shut its doors back in July, it was arguably the most important and influential restaurant in the world. Reservations were made years out for a dinner at the famed restaurant in Roses, Spain. And while much has been written about dining at elbulli, the public knows relatively little about what went on behind the scenes. For instance, has anyone ever stopped and thought about what Ferran Adrià's 75 employees sat down and ate before the restaurant opened for service each night? It might be fun to imagine the staff chowing down on Olive Spheres and Hot Cold Gin Fizzes, but in reality things were a little tamer and a lot more practical for the home cook. The Family Meal is Adrià's latest cookbook, and it's quite a departure from his previous titles. We'll be cooking from it all week. More

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