Comments on: A Partridge in a Pear Tree… http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree Casting a little flavor (and a few aspersions) on the world of food, drink, and life Wed, 07 Jan 2009 01:45:07 +0000 http://wordpress.org/?v=2.6.5 By: SaltShaker » Blog Archive » Gone Troppo http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-10804 SaltShaker » Blog Archive » Gone Troppo Sun, 28 Jan 2007 14:50:28 +0000 http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-10804 [...] Make dulce de leche - two cans worth. When cool, spoon over the top of the cupcakes in a bowl. [...] [...] Make dulce de leche - two cans worth. When cool, spoon over the top of the cupcakes in a bowl. [...]

]]> By: SaltShaker » Blog Archive » A Quiet Space for Dinner http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-513 SaltShaker » Blog Archive » A Quiet Space for Dinner Thu, 29 Jun 2006 19:12:40 +0000 http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-513 [...] Dinner last night was oriented around Argentine classics, though my own versions of them. I decided to make a duo of empanadas. For the first, I braised osso buco along with diced batatas in red wine, orange juice, crushed Chinese five spice, and mustard seeds - more or less combining the flavors from the main course on my English Renaissance dinner last month. For the second empanada I recreated the pork, walnut and chard versions I made in an earlier menu. Two days before the dinner, the hostess got back to me to let me know that one of the young ladies attending is semi-vegetarian (she eats fish). On arrival, it turned out another guest keeps semi-kosher, so fish and vegetables for him as well. I like to plan for things like that, so there’s always something in the refrigerator… For their empanadas I parboiled some diced batatas and then sauteed them with radicchio, garlic, orange peel, and mustard seeds (this turned out to be my favorite empanada of the evening). For the other, I sauteed some fresh white and brown mushrooms with leeks and thyme. It was good, but I think it needs some work - maybe some wild mushrooms thrown into the mix. [...] [...] Dinner last night was oriented around Argentine classics, though my own versions of them. I decided to make a duo of empanadas. For the first, I braised osso buco along with diced batatas in red wine, orange juice, crushed Chinese five spice, and mustard seeds - more or less combining the flavors from the main course on my English Renaissance dinner last month. For the second empanada I recreated the pork, walnut and chard versions I made in an earlier menu. Two days before the dinner, the hostess got back to me to let me know that one of the young ladies attending is semi-vegetarian (she eats fish). On arrival, it turned out another guest keeps semi-kosher, so fish and vegetables for him as well. I like to plan for things like that, so there’s always something in the refrigerator… For their empanadas I parboiled some diced batatas and then sauteed them with radicchio, garlic, orange peel, and mustard seeds (this turned out to be my favorite empanada of the evening). For the other, I sauteed some fresh white and brown mushrooms with leeks and thyme. It was good, but I think it needs some work - maybe some wild mushrooms thrown into the mix. [...]

]]> By: SaltShaker » Blog Archive » School Daze http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-468 SaltShaker » Blog Archive » School Daze Fri, 26 May 2006 12:57:52 +0000 http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-468 [...] I nearly don’t want to comment on this feeble excuse for a flan. Advertised as a coconut flan topped with dulce de leche and a puree of red fruits, it was, well, to be kind, a reinterpretation. A tall, gritty, almost coconut flavored pudding, with a density that approached saltwater taffy, it bore minimal resemblance to the simple, classic dish it was called. The dulce de leche? Remember my little demo of how to make it the other day? Clearly they erred on the undercooked side - this was a runny caramel syrup. They got the fruits right, that squiggle of red was the only thing on the plate worth eating. [...] [...] I nearly don’t want to comment on this feeble excuse for a flan. Advertised as a coconut flan topped with dulce de leche and a puree of red fruits, it was, well, to be kind, a reinterpretation. A tall, gritty, almost coconut flavored pudding, with a density that approached saltwater taffy, it bore minimal resemblance to the simple, classic dish it was called. The dulce de leche? Remember my little demo of how to make it the other day? Clearly they erred on the undercooked side - this was a runny caramel syrup. They got the fruits right, that squiggle of red was the only thing on the plate worth eating. [...]

]]> By: dan http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-461 dan Wed, 24 May 2006 02:08:42 +0000 http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-461 Glad you guys enjoyed it! It was a pleasure to have you here, and thank you for including me in the conversation at the end of the dinner. I do tend to get bored hanging out in the kitchen after the food is done with nothing to do. Especially as Henry's niece cleaned all the dishes as she brought them back in! I didn't even have cleanup to do! Glad you guys enjoyed it! It was a pleasure to have you here, and thank you for including me in the conversation at the end of the dinner. I do tend to get bored hanging out in the kitchen after the food is done with nothing to do. Especially as Henry’s niece cleaned all the dishes as she brought them back in! I didn’t even have cleanup to do!

]]> By: Coastin http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-458 Coastin Tue, 23 May 2006 23:44:49 +0000 http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-458 Aloha Dan, Yep, as mentioned we were three lucky hunters. It was so nice to get a home prepared gourmet dinner in such a warm and friendly setting. We felt lucky to be able to have been in Bs As during the launch of Casa Saltshaker. You told us about each serving as they were presented which was great, but reading about the individual ingrediants and the time spent for such a dinner was truly special. The wines were wonderful, and sorry the steaks were consumed so quickly...lol Regards, Tom Aloha Dan,

Yep, as mentioned we were three lucky hunters. It was so nice to get a home prepared gourmet dinner in such a warm and friendly setting. We felt lucky to be able to have been in Bs As during the launch of Casa Saltshaker. You told us about each serving as they were presented which was great, but reading about the individual ingrediants and the time spent for such a dinner was truly special. The wines were wonderful, and sorry the steaks were consumed so quickly…lol

Regards,

Tom

]]> By: saint http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-456 saint Tue, 23 May 2006 22:04:45 +0000 http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-456 Hi Dan, Again, thanks for the wonderful dinner. I hope you enjoy that bottle of wine. That is one of my favorites! It was nice meeting you. As you know I've been a fan of the site for a while. Keep up the good work. Cheers, Mike Hi Dan,

Again, thanks for the wonderful dinner. I hope you enjoy that bottle of wine. That is one of my favorites! It was nice meeting you. As you know I’ve been a fan of the site for a while. Keep up the good work.

Cheers,

Mike

]]> By: dan http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-416 dan Tue, 16 May 2006 02:48:02 +0000 http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-416 1 bottle of Don Cristobal 1492 Verdelho, 2005; 2 bottles of Sur de los Andes Bonarda, 2004; both from me, and 1 bottle of Luigi Bosca Malbec 2004 that one of them brought as a gift for the host. Oh, and one of the guests gave me a delightful (soon to be drunk) bottle of Angelica Zapata Malbec Alta 2001! 1 bottle of Don Cristobal 1492 Verdelho, 2005; 2 bottles of Sur de los Andes Bonarda, 2004; both from me, and 1 bottle of Luigi Bosca Malbec 2004 that one of them brought as a gift for the host.

Oh, and one of the guests gave me a delightful (soon to be drunk) bottle of Angelica Zapata Malbec Alta 2001!

]]> By: ksternberg http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-415 ksternberg Tue, 16 May 2006 02:19:23 +0000 http://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-415 Them is three lucky hunters, Dan. Extremely fascinating menu. I'm curious to know what they drank with dinner. Them is three lucky hunters, Dan. Extremely fascinating menu. I’m curious to know what they drank with dinner.

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