More “What’s for Dinner?”

2010.Jul.15 Thursday · 2 comments

in Casa SaltShaker, Food & Recipes

“The secret of life is to have a task, something you devote your entire life to, something you bring everything to, every minute of the day for the rest of your life. And the most important thing is, it must be something you cannot possibly do.

– Henry Moore, English sculptor

Ideas I’ve been playing with in the kitchen – to be refined and quite possibly appear on future menus….

Ajipato

Based on a traditional Peruvian ajipato – literally “chili duck” – I pan-roasted the duck quarters and finished them in a glaze of pureed ají panko and ají mirasol, oregano, parsley, coriander, cumin, olive oil. Served up with Mexican esquites – slow cooked corn with lime, chili and green onion.

Cockles and Mussels with Potatoes

Inspired by a classic Portuguese dish, a saute of smoked sausage, sun-dried tomatoes, green onions, cockles, mussels, smoked and hot paprikas which is then simmered with three different kinds of potatoes.

Pan-sauteed Sole with Spicy Rice Cakes

As I may have mentioned recently I picked up a copy of the Momofuku cookbook – if for nothing else, for the recipe for David Chang’s Roasted Rice Cakes. The long sausage shaped rice cakes were not to be found in Barrio Chino, so I settled for the lozenge shaped ones. The texture is off, but the sauce came out perfectly – I added in a little wilted spinach right at the end. Served up with a flour, salt and pepper dusted fillet of sole that is simply browned on each side. Needs work. Thinking gnocchi with a sauce based on his… but different… wait for it.

Oyster Florentine Pizza

Did he say “oyster pizza”? No, but I was about to. Actually sort of an Oyster Florentine Pizza. Chicago style crust with the crunch of cornmeal. Slow cooked finely chopped bacon with spinach wilted into it. Classic bechamel sauce. Mix those together to form the sauce base and melt in some fresh goats’ milk cheese. Top with pieces of freshly shucked oysters and slices of pickled serrano chilies. Grate some Pecorino romano cheese over the top. Bake at highest heat the oven will go. Spectacular!

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{ 2 comments… read them below or add one }

dan June 16, 2010 at 16:56

Not sure why the emails failed, but, you got me here. First, yes we offer cooking classes, including a whole class spent on empanadas. And second, we have a listing here of “best of empanadas in BA” that you’re welcome to checkout and see if there are places you might have missed. And, I’d love to see yours for the same reason in reverse.

Philip July 16, 2010 at 15:05

Dear Dan

I tried to email you but the mail failed – anyway, this was my enquiry:

I’ve been looking at your blog recently as i’ve been doing a little research on empanadas. I put together a bunch of “best empanadas in BA” lists and have been trying to find my favourites. I’ve been in South America for 3 years and am about to leave. We’ve lived in Salta, here in BA, Bolivia, Peru and everywhere i’ve been i’ve always been on the look out for good empanadas. Recently i’ve begun cooking them myself but the results are far from perfect. This is where you (might) come in!

Do you ever offer cooking classes – or in my case, empanada-making classes? I need to master the art of the masa, getting the right kind/ amount of grasa de pella etc. Despite my own experiments I can’t seem to get it quite right. Any help you could offer would be hugely appreciated.

Your restaurant looks wonderful too – maybe I’ll get a chance to visit before we leave.

All the best and look forward to hearing from you

Philip

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