Once again though not much time has passed, it seems the whole order of the universe has shifted since my last post. It's officially spring now, which the Persian new year has kindly reminded me, though for the most part the whether refuses to acknowledge that. On the table these days are a bunch of hard, honest, and essential questions, pending decisions, possible travel, and of course as it always is with these things, so many possible variations. You can get yourself pretty tangled in thinking sometimes as your comfortable grip on things fades farther and farther away and out of reach. This is where food comes to the rescue. It fills your stomach, your mind, and your kitchen. Something about the smell of cooking in the house, a cutting board covered in scraps and a sink full of dishes forces you to stop asking questions even just for a few hours. So here are recipes for chorizo (two ways) to keep you busy. Take a break, you don't have to do everything at once.
Glazed Chorizo Tappas Style
150 g chorizo sausage
1/2 small clove garlic, crushed
1 tbsp honey
1tbsp balsamic vinegar/red wine
Slice the chorizo and fry in olive oil until crisp and slightly darkened in colour (photo above). Drain all but about a tablespoon of the oil, add the garlic and cook for a minute. Turn the heat down and add the honey and vinegar/wine and cook on medium until reduced and glaze-like.
1/3 recipe pizza dough
sliced red pepper
sliced red onions
Prehead oven to the highest possible temperature.Oil a baking sheet, sprinkle with cornmeal (very important step), and place your thinly rolled out dough over it, pricking the surface with a fork several times. Brush olive oil over the dough and a bit of tomato paste if you like. Arrange the sliced toppings and slip in the oven. Pour yourself a glass of wine as your pie bakes, but careful, it takes minutes, so don't walk away.