http://www.saltshaker.net/20061105/another-spirited-evening Casting a little flavor (and a few aspersions) on the world of food, drink, and life Wed, 07 Jan 2009 17:57:34 +0000 http://wordpress.org/?v=2.6.5 http://www.saltshaker.net/20061105/another-spirited-evening#comment-9308 SaltShaker » Blog Archive » Radish Night, Part Two Sun, 24 Dec 2006 14:02:32 +0000 http://www.saltshaker.net/20061105/another-spirited-evening#comment-9308 [...] I covered the main course, the mole chatino, yesterday, so it’s on to dessert. This gave me the most difficulty. I wanted to incorporate some classic flavors from the region - Oaxacan chocolate (flavored with cinnamon), dulce de leche (yes, yes, I know Argentines, and Uruguayans, think they invented it… but it’s part of traditional cuisine all over Latin America, and parts of Europe as well), and fresh fruit. I decided on playing with a version of the chocolate pasta dessert I was working on a month or so ago. I was first thinking about a layered lasagna style, but that seemed to be too heavy and too much for a dessert. So I went, the first night, with a lasagna noodle size and shape, and folded them over a mix of dulce de leche and mascarpone cheese, roughly 1:2 on the ratio, and then topped the whole thing with “red sauce” of cherries that were simmered in caramel liqueur and then dusted it with cinnamon. The only difference from the pasta recipe I used before is I added a half teaspoon of cinnamon to the mix. [...] [...] I covered the main course, the mole chatino, yesterday, so it’s on to dessert. This gave me the most difficulty. I wanted to incorporate some classic flavors from the region - Oaxacan chocolate (flavored with cinnamon), dulce de leche (yes, yes, I know Argentines, and Uruguayans, think they invented it… but it’s part of traditional cuisine all over Latin America, and parts of Europe as well), and fresh fruit. I decided on playing with a version of the chocolate pasta dessert I was working on a month or so ago. I was first thinking about a layered lasagna style, but that seemed to be too heavy and too much for a dessert. So I went, the first night, with a lasagna noodle size and shape, and folded them over a mix of dulce de leche and mascarpone cheese, roughly 1:2 on the ratio, and then topped the whole thing with “red sauce” of cherries that were simmered in caramel liqueur and then dusted it with cinnamon. The only difference from the pasta recipe I used before is I added a half teaspoon of cinnamon to the mix. [...]

]]> http://www.saltshaker.net/20061105/another-spirited-evening#comment-6572 ksternberg Mon, 06 Nov 2006 13:56:55 +0000 http://www.saltshaker.net/20061105/another-spirited-evening#comment-6572 And all I got on the plane home was a dry piece of chicken and some limp lettuce they called a salad. A far cry from Casa SaltShaker. Anyone living in BA is extraordinarily lucky to have Dan's restaurant in their city. Next visit, I stay for dinner. Thanks so much, Dan! And all I got on the plane home was a dry piece of chicken and some limp lettuce they called a salad. A far cry from Casa SaltShaker. Anyone living in BA is extraordinarily lucky to have Dan’s restaurant in their city. Next visit, I stay for dinner. Thanks so much, Dan!

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