A Little on the Side

2008.Dec.31 Wednesday · 1 comment

in Casa SaltShaker, Food & Recipes

“No matter how good the entree is, the entire dinner falls apart if the side dishes don’t add up.”

– Anne Braly, Chattanooga Times Free Press

Buenos Aires – Just the roundup on this week’s classes – our Color Palate of Italy session 5 came off without a hitch and with a quartet of i contorni, or side dishes – deep fried fennel with a pistachio and pecorino breading, slow cooked endive with garlic and basil, roasted peppers bathed in a traditional anchovy and garlic bagna cauda, and the sweet and sour eggplant stylings of a classic Sicilian caponata. Full pix, as each week, on my Flickr page.

Vegetable side dishes class

And, in my own studies, Brazilian cooking this week covered acarajé com vatapá and bobó de camarão.

Acaraje com vatapa and bobo de camarao


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