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🇪🇸 Spanish Lamb and Chickpea Stew (Cocido Madrileño) and 🇺🇸 American Southern Fried Chicken and Waffles and 🇮🇹 Italian Tiramisu

Today, we’re embarking on a culinary journey across three continents! From a hearty Spanish stew to a tender American duo of fried chicken and waffles, and finishing with a classic Italian dessert. Ready? Let’s get started!

🇪🇸 Spanish Lamb and Chickpea Stew (Cocido Madrileño)

Ingredients (serves 6):

Lamb (shoulder or breast) — 1 kg (cut into 5×5 cm pieces)
Dried chickpeas — 300 g (soak in cold water for 12 hours)
Potatoes — 500 g (peeled, cut into 3×3 cm cubes)
Carrots — 3 (peeled, sliced into 1 cm rounds)
White cabbage — 300 g (cut into 5×5 cm squares)
Chorizo — 200 g (sliced into 1 cm rounds)
Mortadella or ham — 150 g (diced into 1×1 cm cubes)
Onion — 2 (finely chopped)
Garlic — 4 cloves (minced)
Bay leaves — 2
Olive oil — 3 tbsp
Salt — to taste
Black pepper — to taste
Water — 2.5 L

Instructions:

Preparing the chickpeas:
Drain the soaked chickpeas. Transfer to a pot, cover with fresh cold water (2 L), and bring to a boil over medium heat. Reduce heat to low, skim off the foam, and simmer for 45–50 minutes until tender. The chickpeas should be easily pierced with a fork. Drain, reserving 500 ml of the broth for the stew.
Searing the meat and vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 3–4 minutes until golden. Add the lamb pieces and sear for 5–7 minutes until a crust forms on all sides. The meat should turn from pink to light brown.
Braising the lamb:
Pour in the reserved chickpea broth and 2 L of hot water. Add the bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes. The meat should be tender and easily fall off the bone.
Adding vegetables and sausages:
Add the carrots, potatoes, cabbage, chorizo, and mortadella to the pot. Stir and simmer for another 20–25 minutes on low heat. The vegetables should be tender but not falling apart. Test the potatoes with a fork—they should pierce easily.
Final touches:
Remove the bay leaves. Taste the broth and adjust seasoning with salt or pepper if needed. Let the stew rest, covered, for 10 minutes before serving. The broth should be rich, and the meat and vegetables infused with flavor.
Serving:
Ladle the stew into deep bowls, distributing the meat, vegetables, chickpeas, and sausages evenly. Drizzle with broth. Serve hot with crusty bread.

💡 Fact: Cocido Madrileño isn’t just a dish—it’s a whole tradition! In Madrid, it’s often served in three stages: first the broth with noodles, then the chickpeas with vegetables and sausages, and finally the meat. It’s so popular that Madrid even hosts festivals in its honor.

🇺🇸 American Southern Fried Chicken and Waffles

Ingredients (serves 4):

For the fried chicken:

Chicken (thighs and drumsticks) — 8 pieces (skin-on, bone-in)
Buttermilk — 500 ml
Eggs — 2
All-purpose flour — 300 g
Cornstarch — 50 g
Salt — 2 tsp
Black pepper — 1 tsp
Smoked paprika — 1 tsp
Garlic powder — 1 tsp
Vegetable oil — for frying (about 1 L)

For the waffles:

All-purpose flour — 200 g
Baking powder — 1 tbsp
Sugar — 1 tbsp
Salt — ½ tsp
Eggs — 2
Milk — 200 ml
Butter — 80 g (melted)
Vanilla extract — 1 tsp

For serving:

Maple syrup — 100 ml
Butter — 50 g (for drizzling)

Instructions:

Marinating the chicken:
In a deep bowl, mix the buttermilk with 1 tsp salt and ½ tsp black pepper. Submerge the chicken pieces in the marinade, ensuring they’re fully coated. Cover with plastic wrap and refrigerate for 12 hours (minimum 4 hours). The meat should become tender and absorb the flavors.
Preparing the breading:
In a large bowl, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder. In a separate bowl, whisk the eggs. Remove the chicken from the marinade, letting excess liquid drip off, then dip each piece first in the egg, then in the flour mixture, coating evenly on all sides. The breading should cling tightly to the meat.
Frying the chicken:
In a deep skillet or fryer, heat the vegetable oil to 175°C (use a thermometer for accuracy). Fry the chicken in batches of 2–3 pieces at a time to avoid dropping the oil temperature. Fry for 12–15 minutes, turning every 3–4 minutes, until golden brown and the internal temperature reaches 75°C (check with a thermometer). The chicken should be crispy outside and juicy inside. Transfer to a paper towel to drain excess oil.
Making the waffles:
In a bowl, mix the flour, baking powder, sugar, and salt. In another bowl, whisk the eggs, milk, melted butter, and vanilla extract. Combine the dry and wet ingredients, stirring gently until smooth. The batter should be thick but pourable.

Preheat a waffle iron to medium heat (about 180°C). Pour a portion of batter (about 100 ml) onto the center of the iron, close the lid, and cook for 3–4 minutes until golden and crisp. The waffles should release easily from the surface. Repeat with the remaining batter.
Assembling the dish:
Place 2 waffles on a plate, top with 2 pieces of fried chicken. Drizzle with melted butter and maple syrup. Serve immediately while the chicken is hot and the waffles are crisp.

💡 Fact: Fried chicken and waffles is a unique combo born in the U.S. in the 1930s. It blends African-American and European culinary traditions. Today, it’s a symbol of Southern cuisine—and in Los Angeles, there’s even a restaurant dedicated solely to this duo!

🇮🇹 Italian Tiramisu

Ingredients (serves 6):

Savoiardi ladyfingers — 200 g
Eggs — 3 (separated into whites and yolks)
Sugar — 100 g
Mascarpone cheese — 500 g
Espresso coffee — 300 ml (cooled)
Cocoa powder — 2 tbsp (for dusting)
Dark rum or Amaretto liqueur — 30 ml (optional)
Salt — pinch

Instructions:

Preparing the coffee syrup:
Brew strong espresso (300 ml), add 1 tbsp sugar, and stir until dissolved. Cool to room temperature. Add rum or liqueur if using. The coffee should be strong but not bitter.
Making the cream:
In a bowl, whisk the yolks with the remaining sugar (90 g) over a double boiler (the bowl shouldn’t touch the water). Heat over low heat, whisking constantly, until the mixture lightens, thickens, and triples in volume (about 5–7 minutes). It should reach 65–70°C and leave a "ribbon" when the whisk is lifted.

Remove from the double boiler and continue whisking for 2–3 minutes until fully cooled. Add the mascarpone and fold gently with a spatula until smooth. The cream should be silky and airy.
Whipping the egg whites:
In a separate bowl, whip the egg whites with a pinch of salt to stiff peaks. The whites should hold their shape and not slide off the whisk. Gently fold the whipped whites into the mascarpone cream with an upward motion to preserve the airiness.
Assembling the tiramisu:
Quickly dip each ladyfinger into the coffee syrup for 1–2 seconds on each side. The cookies should absorb the coffee but not become soggy. Arrange them in a single layer at the bottom of a dish (20×20 cm or similar).

Spread half the mascarpone cream over the ladyfingers, smoothing with a spatula. Repeat the layers: coffee-dipped ladyfingers and the remaining cream. The top layer should be cream.
Chilling and serving:
Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours (overnight is best). The cream should set, and the flavors should meld.

Before serving, dust the surface with cocoa powder through a fine sieve. Slice into portions and serve chilled. The cocoa should coat evenly, and the layers should be distinct.

💡 Fact: Tiramisu translates from Italian as "pick me up"—likely due to the caffeine’s uplifting effect. It’s a relatively young dessert, invented in the 1960s in the Veneto region. Today, tiramisu is one of the world’s most recognizable Italian desserts!