Welcome to Petes Pans. Here you will find traditional dishes from France, Spain and Portugal, cooked like the locals. I focus on the most authentic recipes, free of personal interpretation and additional touches - I bring you the genuine food as prepared in the area, not misunderstood or jazzed up versions one usually finds on the web. A graduate of the French Culinary Institute in New York, I research and prepare the regional dishes of France, Spain and Portugal, many times on location and under the critical supervision of the local people. So, if you would like to learn how things are really cooked and thereby gain a solid grasp of classic cuisine, please subscribe to Pete's Pans on RU-vid.
Hey aperson! Yes! Sardines, quail, pigeon... I'm not an expert, but very interesting to find out. Always the same technique though. I did another vid here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LXuo_dhsJGA.html
Aw that looks great. And edible for me, too, re: health requirements, blah blah. Only problem: where do I get trout, lol! I wouldn't trust the trout in the dirty lakes around my area. Gonna have to order it, I reckon. Anyway, thanks for another glimpse into paradise!
Hah, just been around myself catching these beauties in the Pyrenees. All went back but I love this dish though. Lamb is also quite famous around there.👌
Another entertaining video, many thanks. But as I have remarked before, far more preferable than the usual cookery "personalities"...so why haven't you been snapped up by a TV production company ?
I dislike trout from lakes. Trout from mountain fed rivers is so much better, a fitter fish that lives in refreshed water takes away the taste of soil, that accompanies its lake cousin. Putting the trout into iced water also helps take away the muddy taste.
Ah, so very similar to our Danish "stegte sild i lage": herring rolled in rye flower and fried in butter, then left to swim in a mixture of water and vinegar spiced with bay leaf, black pepper corns, loads of onions and sugar. To be consumed with brownish-black rye bread, beer and a very cold glass of akvavit... Not bad at all.
WIsh I was up there, away from the oppressive heat on the Costa del Viento, rebranded de Sol. Both in abundance and everything is brown. I'll try that trout in escabeche, looks classy. Happy trails!
Well Pete your talents have no end; brilliant cook; doughty cyclist; raconteur; cineaste; and now lieder singer! Maybe we could have your Winterreisse whilst cooking a “Poule au Pot”. Anyway enough of this whimsy, I’m going to be cooking this dish tonight. Unfortunately I don’t have access to the Cordero tenasco, but will be using the excellent Cordero di Bruton ( a town in Somerset where I live). Bravo Pete, wish I was there!
I‘ve only just discovered your videos and they are wonderful. I adore Spanish cuisine. In fact I’m in Spain now and cooked Garbanzos con Espinacas a la Catalana for dinner. Wonderful with a chargrilled baguette, olive oil and a big glass of red wine. Really looking forward to your book and watching more of your videos.
Thanks Pete for this video, I enjoyed it. May I suggest if you haven’t already, a version of your videos with a Spanish overdub or captions in Spanish to help us that are learning Spanish. Otra vez, gracias.
Aaah , was just thinking this very morning… I wonder when you’re going to post another video. And here you are! Lamb shanks, one of my favorites. Thank you so much, Chef !
