http://www.saltshaker.net/20060529/poetic-license Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sun, 06 Jul 2008 00:20:09 +0000 http://wordpress.org/?v=2.5.1 http://www.saltshaker.net/20060529/poetic-license#comment-126672 SaltShaker » Blog Archive » Exquisite Thu, 22 May 2008 18:40:37 +0000 http://www.saltshaker.net/20060529/poetic-license#comment-126672 [...] I’ve had in Buenos Aires over the last three and a half years. [And, before you ask, Maat and Urondo are the other two of those three.] Definitely a special occasion place, as it’s a bit pricey [...] [...] I’ve had in Buenos Aires over the last three and a half years. [And, before you ask, Maat and Urondo are the other two of those three.] Definitely a special occasion place, as it’s a bit pricey [...]

]]> http://www.saltshaker.net/20060529/poetic-license#comment-9712 SaltShaker » Blog Archive » Crawling Around Fri, 29 Dec 2006 14:04:31 +0000 http://www.saltshaker.net/20060529/poetic-license#comment-9712 [...] Clearly we need a cab to get back from here, especially because I think we ought to make a side trip out to Parque Chacabuco and see if Javier at Urondo can whip us up his mixed vegetable copetín, or maybe an asparagus flan… he does them both so well… [...] [...] Clearly we need a cab to get back from here, especially because I think we ought to make a side trip out to Parque Chacabuco and see if Javier at Urondo can whip us up his mixed vegetable copetín, or maybe an asparagus flan… he does them both so well… [...]

]]> http://www.saltshaker.net/20060529/poetic-license#comment-6553 SaltShaker » Blog Archive » Another Spirited Evening Mon, 06 Nov 2006 12:22:00 +0000 http://www.saltshaker.net/20060529/poetic-license#comment-6553 [...] The risotto is the merging of a couple of ideas. First, I recently made a barley risotto for our Southeast Asian inspiration dinner. I had plenty of barley still around, and thought I’d try another twist on it. Way back, on my first visit to what is now one of my favorite restaurants in the city, Urondo Bar, I’d had an osso buco and gremolatta risotto that was spectacular, and I’d been thinking about reproducing it. Beef and barley are natural matches - there was no osso buco at the butcher’s shop yesterday so I picked up a small roast beef and braised it slowly for several hours in white wine, and the usual suspect vegetables. Since I was going to use the gremolatta to finish the dish (a chopped mixture of lemon peel, parsley, and onion, in this case the purple part of some green onions), I started thinking about Tapaus’ crema limón liqueur, so I added some to the braising liquid as well. The risotto was cooked with a light stock - I used a white chicken stock rather than beef so that the other flavors would stand out better. The shredded beef and a little parmesan was added to it at the end, then it’s topped with some gremolatta, a drizzle of parsley oil, and as a last touch, another drizzle of the lemon liqueur - the heat from the risotto made the lemon essence stand out as the liqueur warmed. [...] [...] The risotto is the merging of a couple of ideas. First, I recently made a barley risotto for our Southeast Asian inspiration dinner. I had plenty of barley still around, and thought I’d try another twist on it. Way back, on my first visit to what is now one of my favorite restaurants in the city, Urondo Bar, I’d had an osso buco and gremolatta risotto that was spectacular, and I’d been thinking about reproducing it. Beef and barley are natural matches - there was no osso buco at the butcher’s shop yesterday so I picked up a small roast beef and braised it slowly for several hours in white wine, and the usual suspect vegetables. Since I was going to use the gremolatta to finish the dish (a chopped mixture of lemon peel, parsley, and onion, in this case the purple part of some green onions), I started thinking about Tapaus’ crema limón liqueur, so I added some to the braising liquid as well. The risotto was cooked with a light stock - I used a white chicken stock rather than beef so that the other flavors would stand out better. The shredded beef and a little parmesan was added to it at the end, then it’s topped with some gremolatta, a drizzle of parsley oil, and as a last touch, another drizzle of the lemon liqueur - the heat from the risotto made the lemon essence stand out as the liqueur warmed. [...]

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