Casa SaltShaker

Plate by Plate: Thistle Me a Tune

2015.Jun.22 Monday
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We’re calling this our “Textures of Artichoke” plate, a very modernist sort of name, no? But it goes along with past “textures” plates of tomatoes, beets, mushrooms, and corn. This could almost count for one of our lexographic vegetable cookery posts, given that it approaches the vegetable in four different ways – “A” is for […]

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“N” is for Nabo (Japonés)

2015.Jun.13 Saturday
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We all know the daikon, or, as it’s generally called here, nabo japonés (japanese turnip), from the shredded stuff that comes with our sushi. Most of the time we just ignore it and it goes back to the sushi bar or kitchen, hopefully being discarded and not rinsed and reused. I’m just sayin’. On and […]

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Plate by Plate: Amazonia in the Soup Bowl

2015.Jun.12 Friday
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Although I’ve given this soup a bit of a write-up in the past, I’ve never really laid it out step-by-step. It’s one of our favorites, and it’s actually quite simple to make, and you can vary it quite easily. It’s our version of Timbuche, a traditional soup of the Peruvian Amazon basin. Variously, it’s described […]

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Plate by Plate: Lemme Smoke a Clam

2015.Jun.09 Tuesday
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A private party this last week for a friend of mine celebrating his 80th birthday. Some spectacular wines from Spain that he provided for his guests. And a request that we, more or less, suspend our usual style of cooking and go more with inspirations from classic Spanish dishes. It was kind of fun to […]

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Plate by Plate: Starring, Chocolate

2015.Jun.04 Thursday
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Chocolate Star Anise Tart Crust: 150 gm pastry flour, 120 gm butter, 90 gm sugar (5:4:3, a ratio I learned years ago), pinch of salt – all rubbed together until it’s the texture of crumbly, slightly wet sand. Add 1 egg yolk and knead briefly, just long enough to get it to come together. Chill […]

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Plate by Plate: The Whole Onion

2015.Jun.02 Tuesday
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You may remember our roasted leek and onion salad and the various iterations it went through, and it’s a dish we’ve served up several times since. But it was time to move on and try something new. The weather has turned chill, and I wanted to make it a hot dish, but that sort of […]

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Plate by Plate: The Bitters Truth

2015.May.29 Friday
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I’ve started making our own bitters for our welcome cocktails. We’ll see how they turn out in some upcoming cocktails. In each case it’s a judgement call as to how long to leave the various spices (not ground, I’m using whole spices) and such infusing – a matter of tasting them, but in general, 2-4 […]

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Plate by Plate: The Loreto Pasta Redux

2015.May.28 Thursday
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This one has a bit of history behind it. The inspiration was from a dish we had in Iquitos, Peru, at the restaurant Al Frio y al Fuego. Raviolis Loretanos (Loreto is the province that Iquitos is in), which were delicate, perfectly cooked half moons of pasta filled with cecina (cured pork flank), some sweet […]

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Plate by Plate: Manchego Cheese & Serrano Ham

2015.May.26 Tuesday
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I’ve been in the middle of finalizing a menu for a private party coming up for a long-time friend. He’d decided that at one point in the meal he wants a manchego cheese plate with some sort of accompaniments, but, rather than going the direction of something creative, he wanted to keep it a simple […]

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