Catalan cuisine

Dear students, here you are some words from the recipes below:

garlic cloves, minced, extra-virgin, blender, thick, emulsified, hazelnuts, blanched, roasted, fresh, egg yolk, parsley, mortar and pestle, spice mill, almonds, food processor, zucchini, unpeeled, diced, seeded, roasted, ground, eggplant, sliced, golden brown, canned, split, vinegar, soaked

Could you make three lists:
one for ingredients,
one for kitchen utensils
and a third one for adjectives related with cooking?

What are the red words?

Could you translate: airtight container and season? What kind of words are they?

How would you called a 2-pint bottle of beer in Spanish slang?

1 pint = 2 C = ml.?
1 cup (C)= 16 Tbsp = ml.?
1 tablespoon (Tbsp) = 3 tsp = ml.?
1 teaspoon (tsp) = 4.73 ml. (aprox.)

AND NOW,.....THE RECIPES
(from : www.barcelonaby.com/recipes)

Allioli Sauce (they don't use egg, but I always add the yolk!!!)

8 garlic cloves, minced
1 cup extra-virgin olive oil
Salt

In a blender, add the garlic. With the blender running, slowly drizzle in enough oil until the mixture is thick and emulsified. Season with salt.

Picada Sauce

2 cloves garlic, peeled and minced
1/4 cup blanched almonds, roasted
1/4 cup blanched hazelnuts, roasted
1 slice fried bread
1 tablespoon finely chopped fresh parsley leaves
Olive oil
Salt and pepper

Using a mortar and pestle or a spice mill or a food processor, grind the garlic, nuts and bread together. Add the parsley and mash until incorporated. Add in enough oil to the mixture to form a thick paste. Season with salt and pepper.

Samfaina Sauce

1 cup extra-virgin olive oil
2 1/2 cups medium eggplant, unpeeled and diced
2 1/2 cups medium diced zucchini, unpeeled and diced
3 cups fresh tomatoes, peeled, seeded and chopped
3 medium red pepper, roasted, peeled and thinly sliced
5 cups onions, thinly sliced
2 tablespoons garlic cloves, chopped
Salt
Black pepper, freshly ground

Heat oil in large pot. When the oil is hot, add the onions. Season with salt and pepper. Saute until soft, about 6 minutes. Add the garlic and eggplant. Season with salt and pepper. Saute until wilted, about 4 to 6 minutes. Add the zucchini, tomatoes, and peppers. Season with salt and pepper. Bring to a simmer and cook until the liquid is evaporated and the vegetables are very soft, about 30 minutes. Taste and season if necessary.

Sofregit Sauce

1/3 cup extra-virgin olive oil
1 cup onion, chopped
1 teaspoon garlic cloves, minced
1 cup tomatoes, peeled, seeded and chopped (fresh or canned)
1 teaspoon flat-leaf parsley, minced
1 teaspoon sage, minced
Salt and pepper, to taste

Heat a heavy sauté pan and pour in the olive oil. When the oil is hot, add the onions and cook over low heat until they turn soft and golden brown, about 20 minutes. Stir in the garlic and cook until it begin to color slightly, about 5 minutes. Add the tomatoes and cook slowly until they begin to blend with the onions, about 20 minutes. Add the parsley and sage and cook for another 10 minutes. Add salt and pepper to taste.

Romesco Sauce

3 dried peppers, soaked, seeded and minced
1 small fresh red pepper, split in half
3 whole garlic cloves
2 slices white bread, crust removed
1 cup tomatoes, peeled, seeded and chopped
1/2 cup blanched almonds, roasted
1/2 cup hazelnuts, roasted
4 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1 tablespoon finely chopped fresh parsley leaves
Salt, to taste

In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the peppers. Sauté for 1 minute and remove from the pan. Reserve the oil. In a food processor, combine the peppers and garlic. Process until a paste forms. Add the reserved fried bread, tomatoes and nuts. Process until smooth. Add the vinegar, 2 to 3 tablespoons of the reserved oil and season with salt. Process for 15 seconds. Add the parsley and process for 5 seconds. Remove and store in an airtight container under refrigeration until ready to use.

NB! Sautéing is cooking food in a small amount of fat over high heat.