http://www.saltshaker.net/20060708/running-of-the-bulls Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 20 Nov 2008 10:02:58 +0000 http://wordpress.org/?v=2.6.2 http://www.saltshaker.net/20060708/running-of-the-bulls#comment-126214 SaltShaker » Blog Archive » Lit Day Wed, 21 May 2008 14:06:49 +0000 http://www.saltshaker.net/20060708/running-of-the-bulls#comment-126214 [...] the latter being something I decline to use - see here, towards the bottom). I had made some limequat marmalade the other day which I thought would pair nicely with this, and it did. I promised the last time I [...] [...] the latter being something I decline to use - see here, towards the bottom). I had made some limequat marmalade the other day which I thought would pair nicely with this, and it did. I promised the last time I [...]

]]> http://www.saltshaker.net/20060708/running-of-the-bulls#comment-58611 SaltShaker » Blog Archive » Fiesta Duo Mon, 09 Jul 2007 15:10:01 +0000 http://www.saltshaker.net/20060708/running-of-the-bulls#comment-58611 [...] ice by proposing a menu that combined elements from Navarra, Spain - Friday being the start of the San Fermín festival, the annual bull versus drunk idiot race - and Japan - the annual Tanabata star festival, [...] [...] ice by proposing a menu that combined elements from Navarra, Spain - Friday being the start of the San Fermín festival, the annual bull versus drunk idiot race - and Japan - the annual Tanabata star festival, [...]

]]> http://www.saltshaker.net/20060708/running-of-the-bulls#comment-842 SaltShaker » Blog Archive » Cold Lunch Wed, 19 Jul 2006 13:20:12 +0000 http://www.saltshaker.net/20060708/running-of-the-bulls#comment-842 [...] She’d been here for the encierro dinner and had really enjoyed the piquillo pepper soup. For lunch, we decided to lighten it up a bit, but stay in the same vein. I went with a cold roasted pepper and garlic soup - very simply a mix of two oven roasted red peppers, a rocotto, and a head of garlic (90 minutes at 200°F), a bit of chopped pancetta, and about a quart and a half of herb stock - all simmered together for about half an hour and then pureed and strained. Finished it off with a half cup of light sour cream. I delivered it in a couple of containers along with a packet of fresh chopped chives to sprinkle on top. Skipping the main course a moment, she asked if I’d duplicate the manchego cheese tart from the same dinner - easy enough, I just made a smaller one, cutting all the ingredients to 2/3 of the recipe I have on the page for that dinner. I still had one more small jar of the limquat marmalade, so the topping was already taken care of. [...] [...] She’d been here for the encierro dinner and had really enjoyed the piquillo pepper soup. For lunch, we decided to lighten it up a bit, but stay in the same vein. I went with a cold roasted pepper and garlic soup - very simply a mix of two oven roasted red peppers, a rocotto, and a head of garlic (90 minutes at 200°F), a bit of chopped pancetta, and about a quart and a half of herb stock - all simmered together for about half an hour and then pureed and strained. Finished it off with a half cup of light sour cream. I delivered it in a couple of containers along with a packet of fresh chopped chives to sprinkle on top. Skipping the main course a moment, she asked if I’d duplicate the manchego cheese tart from the same dinner - easy enough, I just made a smaller one, cutting all the ingredients to 2/3 of the recipe I have on the page for that dinner. I still had one more small jar of the limquat marmalade, so the topping was already taken care of. [...]

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