Casa SaltShaker

Thirty Days – Favorite Plates

2016.Jan.24 Sunday
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Just a look back at the last thirty days of dinners and some favorites out of the various dinners. A raved about favorite over the last year since we introduced it and brought it back numerous times, our combination Parihuela-Chupe, a tomato based seafood soup with a touch of dairy, miso, herbs, and plenty of […]

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The Annual Round-Up v. 2.0.1.5

2016.Jan.03 Sunday
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Time once again for that annual look back at whatever, in my mind, made last year interesting. Let’s hit the Casa SaltShaker stuff first. 120 dinners, 1041 people. That’s pretty much the same as the previous year, at 123 dinners and 1096 people. Those are both a drop from the previous couple of years which […]

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Plate by Plate: The Cavolfiore is Coming!

2015.Nov.23 Monday
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Over time, I’ve been playing with various versions of vegetable gnocchi that don’t involve potatoes. It’s not that I don’t like potatoes, I love them, but, just to do something different. It’s not some invention I came up with – various vegetable gnocchi are out there in the canon of recipes, and as I’ve been […]

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Plate by Plate: In Like a Loin, Out Like a Lamb

2015.Nov.03 Tuesday
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In Like a Loin, Out Like a Lamb The lamb: Trim lamb loins, setting the fat aside, toss the silverskin. Cut into serving sections. Season with salt and pepper, lightly coat with olive oil, and vacuum seal in bags, side by side, ready for sous vide cooking. Pull out your trusty Nomiku (or other sous […]

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Plate by Plate: Hopping Down the Bunny Trail

2015.Oct.21 Wednesday
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“Best rabbit I’ve ever eaten!” New plate that’s been in the works for a bit: Rabbit Loin with Semolina Gnocchi. Rabbit: Salt and pepper a rabbit loin inside and out, roll, and tie. Sear until lightly browned on all sides, finish in hot oven for 6-7 minutes, until just medium. Rest. Untie. Slice. Separately, saute […]

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A Few New Dishes

2015.Sep.20 Sunday
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Over the last weeks, since returning from our adventures, a few new plates have found their way onto the menus. A few others, also new, are still “works in progress” that need some tweaking. And, I have yet to sit down and come up with some new inspirations from our travels in Colombia, Ecuador and […]

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Plate by Plate: All Prawn All the Time

2015.Jul.27 Monday
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Pretty as a picture, no? Basically, prawns/shrimp, five ways. Risotto of shallots and dried baby shrimp, made with broth from some prawn shells. Finished with a little butter. Ají de langostinos – the same yellow chili sauce we use to make ají de gallina, with prawns sauteed at last moment and then tossed with the […]

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Ay Sea Phood

2015.Jul.21 Tuesday
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Several people have complained that I no longer do full write-ups of our Casa S dinners, having opted for a scattering of more detailed, individual recipes of dishes that have been particularly successful. On the other hand, when I was doing full write-ups, roughly the same number of people (possibly the same people, now that […]

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Plate by Plate: Mushroom Ficelle “al Ajillo”

2015.Jul.06 Monday
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A ficelle, or really, a ficelle picarde, is a type of stuffed, rolled crepe, coated in grated cheese and broiled. Since a ficelle is also a type of bread loaf, similar to a baguette but much thinner, I assume the etymology of the name relates to the shape. Literally, I guess, the word means “string”, […]

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