Tuck's Reviews > Plancha: 150 Great Recipes for Spanish-Style Grilling

Plancha by Liliane Otal
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565487
's review
Feb 01, 2013

really liked it
bookshelves: spain, basque, wine-and-food
Read from July 07, 2011 to February 01, 2013

funny thing is author, seemingly a putz, does not really say anything about HOW TO plancha, that is, what the heck the thing looks like, temps, types if oils. so not like a regular cook book. but here's what you do, maybe or maybe not would work in a regular kitchen stove, but heat a thick thick cast iron skillet to about 600 degrees (see? may not work) then cook your food for about 2-3 minutes and eat as soon as possible.
spanish bar food. if you ever go to spain, or better, the basque country, just go to a bunch of bars and order what's cooking. that's plancha. has all kinds of recipes though, from veggies to fish and cows and pigs and such.
here's a super easy one and damn good, goes well with beer or wine, you choose.
lemon stuffed mushrooms
2 pounds mushrooms (like white or little brown ones) stems removed
3 tablespoons olive oil
juice of 1/2 lemon or juice the whole lemon but only use half
pepper to taste
1 clove garlic diced fine
kosher salt to taste
loaf of french bread sliced and toasted (on plancha of course)

cook mushrooms a couple of minutes on both sides
at same time create an emulsion by vigorously mixing olive oil and half of lemon juice and pepper and garlic
line the mushrooms on plate
pour emulsion into each cap
sprinkle on salt and serve with bread

see? easy, fast fast fast,. and yummy.
but you gotta eat them fast, horrible if cooled off, and lots of people, drinks, music, chit chat, drinks are needed for best taste.
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Comments (showing 1-2 of 2) (2 new)

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message 1: by Jenneffer (new)

Jenneffer i don't remember eating anything bad in El Pais Vasco. But nothing was hot, really, except those mushrooms. Most things were room temperature. Hmm...


Tuck we shoulda just ate faster?


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