Sunday Feast № 7 | "Like you'd cook for Picasso in his seventies. Like it's a matter of love and death."

Oh my, it's that day tomorrow, the one that either wakes a crazy ravenous romantic or utterly world weary cynic in you. Either way, you gotta eat! Might as well make a multi-course feast of it, because it is good for your soul and your body. Puurrrfect!      And what better source than "The Cosmic Feast: Divine Inspiration For Earthly Pleasures" by David McKay, Anna Johnson and Kirsten McKay (a threesome of authors? well lookie here and how about that *snicker* ... I totally digress - blame tomorrow) - "a spell book for the modern chef" toying with the dictates of Western horoscopic astrology. Utterly silly secret pleasure? Well, why thank you!      Whether for tomorrow or any other Sunday when a three course feast is called for (no dessert yet, have to work up my way to that slowly, then again - here I digress once more), the chilled red pepper and tomato soup with fresh prawns can be made the day before and sit pretty in the fridge, the squid stuffed with rice will test your skill and patience during stuffing but it is totally worth the suggestively "naughty" fun and the taste once ready, while Pablo's chicken, although maybe not truly Picasso's dish (then again who knows, too busy entertaining to research), warms and grounds towards olé!      Now that sounds like delicious fun *wink*

Fun on the side and after Music Pandora Flamenco Channels Movie "Pulp Fiction" & "Under the Skin" Drink Hoegaarden with squid & Vinos de Arganza "Flavium" Premium Bierzo 2011 with chicken

Squid stuffed with rice
6 or more baby squid cleaned 150 g/5.3 oz arborio rice 1 onion finely diced 2 cloves garlic crushed 60 ml/2 fl oz white wine 2 cups/500 ml/17 fl oz fish stock 5 leaves basil chopped 2 tbsp olive oil 20 g/1 oz butter	Heat the fish stock. Meanwhile, if the squid needs to be cleaned, remove the ink sack, the cellophane back bone, and tentacles. Wash out the tube thoroughly and pat dry. Melt the butter and olive oil together. Add onion and garlic to sauté for couple of minutes before adding the rice. When the rice is transparent, pour in the white wine and cook till it has been absorbed by the rice. Add a ladle of fish stock and continue to stir until this has also been absorbed. Continue this process until the rice is cooked and then add chopped basil leaves. When the risotto has cooled, spoon it into the squid tubes carefully, ensuring that you do not split the tubes. Close the end of the tube and seal with a toothpick. Sauté the stuffed squids in olive oil over a low heat until they have colored slightly all over. Serve with chilled pale beer.
Chilled red pepper and tomato soup with fresh prawns
2 red peppers 1½ kg/3 lb ripe tomatoes 1 telegraph cucumber peeled 3 celery sticks 3 cloves garlic 1 onion 3 tbsp extra virgin olive oil 1 tbsp balsamic vinegar basil leaves Garnish: red pepper, shallot, cucumber, 12 prawns cooked and peeled	Wash peppers, tomatoes and other vegetables thoroughly. Chop all into chunks. Save ¼ of peeled cucumber for garnish. Place tomatoes, cucumber, celery, garlic, onion and basil either in food processor (this may need several loads) or into one pot if using a hand-held blender. Purée, then add olive oil, vinegar, salt and pepper, and mix and chill. Dice pepper, shallot and cucumber for garnish. Just before serving, give soup a good stir as it will have separated. Ladle into soup bowls and garnish with chopped vegetables and prawns.
Pablo's chicken with potatoes and aioli
Chicken 1 chicken cut into pieces or equivalent in chicken thighs and drumsticks 2 onions 12 cloves galic unpeeled 12 chat potatoes 1 cup/250 ml/8 fl oz dry white wine 100 ml/3.5 fl oz sherry 50 ml/1.7 fl oz olive oil 2 sprigs thyme or dry equivalent 2 sprigs rosemary or dry equivalent 8 sage leaves or dry equivalent 2 bay leaves 2 tsp paprika 2 small red chilies seeded and finely chopped 75 g/2.6 oz pine nuts toasted 150 ml/5 fl oz chicken stock ½ bunch parsley chopped salt and pepper Aioli 5 cloves garlic 2 egg yolks 1 tbsp Dijon mustard 2 tbsp white wine vinegar 1 cup/250 ml/8 fl oz olive oil	Chicken Preheat the oven to 410°F/210°C. Peel and slice onions. In a heavy bottomed oven proof casserole dish, sauté in olive oil the onions and garlic with the thyme, rosemary and paprika. Add the chicken and brown on all sides. Add the wine, sherry, bay leaves and chili. Cover with a lid and place in the oven for 25-30 min. Finish with the toasted pine nuts and chopped parsley, Serve with aioli and good crusty bread. Aioli Roast garlic cloves in their skin. Remove and mash. Place garlic, egg yolks, vinegar, mustard and salt in a food processor. Blend the ingredients and slowly add the olive oil in a slow stream.