In this episode, test cook Keith Dresser shows host Bridget Lancaster how to make Albondigas en Salsa Almendras (Spanish-Style Meatballs in Almond Sauce) and Test cook Becky Hays shows host Julia Collin Davison how to make Espinacas Con Garbanzos.
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Get the recipe for Espinacas Con Garbanzos:
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Mate your boiling them, not steaming, no need to tell the girl your steaming as at least half of the meat ball is in liquid, she knows what she sees, then you turn them over, to cook the other side in liquid. Liquid is cooking them, the "steam" just helped the part on the top in the first place, but still its cooked in a sauce, its not steamed.
En salsa DE almendras (come on guys)
I’m definitely going to make those meatballs!
So glad you guys are still releasing full-length episodes!
The modern trend is for short clips for short attention spans; but I for one will always prefer this superior format.
Saving this episode to my "Food To Make" playlist, and looking forward to trying these meatballs at home!
Keith and Becky, my two favs.
Bread sauces are interesting, heavy, tapas perfect.
What is that type of serving dish that the Spinach with garbanzos was served in?
I love canned olives!! 🫒
Both fo the Albondigas en Salsa Almendras and Espinacas con Garbanzos are perfect for the winter. So hearty.
That looks so delicious! I can’t wait to try all of them! I Loved the lesson on olives and the best food tenderizers! Thanks so much for all of the wonderful recipes and tips!❤
i'll use empty wine bottle !
Looks great! I still like a little color on my meatballs. Maybe a couple minutes under the broiler before adding to the sauce. I see dune experiments in my future. 😁
I would love an ATK Spanish Cookbook — I just love Spanish food!
Those meatballs look DELECTABLE.
Looks good 🤩
Why do you keep repeating your shows ? Please move on and do new shows.
I love albondigas soup!
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Hey Adam, Was just looking through your archives and I did NOT see anything on "meat slicers," like the ones you see at the butchers or at the deli meat counters. I have been interested in getting one for the longest time and think that your other viewers would also appreciate seeing what they do. Food storage machines and bags are nothing without a decent "meat slicer!" You know its cost effective when buying in bulk!
I don't ever remember albondigas being like this,
I love that Spanish recipes use parsley! I'm one of those people who can't abide cilantro.
I've made the spinach with garbanzos, and it's absolutely delicious! Most of us Americans would view this as a side dish; however, you might try it as a vegetarian main dish with a salad or, like I did, a topping for bruschetta. Toss in some cooked shrimp or sausage if you want more protein.
Thanks for the olive lesson!
It’s great to see Keith.
I absolutely love Adam. His enthusiasm is infectious.
I doubt spaniard would use sandwich bread
Will try this with beef or lamb. Love his recipes. No need to purchase bread crumbs.
Some of us dig black olives.
Making both of these recipes. Yummy.
Oh wow…. nummy, nummy, nummy….. gotta do this asap!!! Thank you ATK!!! 🥰😘😋
Kieth is fine🥵
Yep, making these.