Declassified archive · open source material
// DECLASSIFIED RATIONS
110 recipes released to the public. The rest of the archive is not on the internet.
Escalivada (Catalan Ember-Roasted Vegetables)
Escalivada is Catalonia's essential vegetable dish: whole aubergines, red peppers and onions cooked hard in wood…
Ham Croquettes (Croquetas de Jamón)
Croquetas de jamón are small fried barrels of very thick, ham-flavoured béchamel, set overnight until it can be…
Fair-Style Octopus (Polbo á Feira / Pulpo a la Gallega)
Polbo á feira is the octopus of Galician village fairs: a whole octopus tenderised by freezing, dipped three times…
Salt Cod in Pil-Pil Sauce (Bacalao al Pil-Pil)
Bacalao al pil-pil is the four-ingredient acid test of Basque cooking: salt cod poached gently in garlic oil, then…
Cocido Madrileño (Madrid Boiled Dinner)
Cocido madrileño is the Sunday stew of Madrid: chickpeas, beef shin, stewing hen, cured pork and two sausages…
Andalusian Gazpacho (Gazpacho Andaluz)
Gazpacho andaluz is an uncooked soup of high-summer tomatoes, cucumber, green pepper and garlic, bulked with soaked…
Paella Valenciana (Valencian Paella)
Paella valenciana is the rice dish of the Albufera wetlands south of Valencia: chicken and rabbit browned hard in a…
Spanish Potato Omelette (Tortilla de Patatas)
Tortilla de patatas is Spain's national omelette: a thick, deep cake of egg and potato, usually with onion, bound…
Kraków Lattice Cheesecake (Sernik Krakowski)
Sernik krakowski is the lattice-topped baked cheesecake of Kraków: a slab of twice-ground full-fat twaróg beaten…
Silesian Beef Roulade with Potato Dumplings and Braised Red Cabbage (Rolada Wołowa z Kluskami Śląskimi i Modrą Kapustą)
Rolada is the Sunday plate of Upper Silesia: slices of beef top round beaten thin, spread with sharp brown mustard…
Herring in Oil with Onion (Śledź w oleju z cebulą)
Salt-cured herring desalted in water and milk, briefly acidulated, then layered raw with onion, bay, allspice and…
Farmhouse Smoked Sausage (Kiełbasa Wiejska / Swojska)
Kiełbasa wiejska is the coarse, garlicky, alder-smoked pork sausage that every Polish farmhouse used to make after…