Casa SaltShaker

Plate by Plate: Puttin’ on the Blintz

2015.May.15 Friday
Thumbnail image for Plate by Plate: Puttin’ on the Blintz

Roasted Garlic Panqueque Panqueque: 170 gm semolina flour, 4 large eggs, 300 ml milk, pinch of salt, whisked together, left to hydrate for about 45 minutes, then made crepes using roughly 50ml of batter at a time. Filling: Roasted 1 head of garlic with a splash of olive oil, all wrapped in foil, until soft, […]

Read the full article →

Plate by Plate: Just Beet It

2015.May.05 Tuesday
Thumbnail image for Plate by Plate: Just Beet It

Textures of Beet Walnut crust: 65 gm ground walnuts, 140 gm cake flour, 1 Tb sugar, ¼ tsp salt, 85 gm butter, 2 Tb water – parbake at 180°C until just starting to brown and firm up. Cheesecake: 1 large roasted beet, 250 gm blue cheese, 250 gm cream cheese, 100 ml scalded milk, 2 […]

Read the full article →

Plate by Plate: Eggs & Legs

2015.May.04 Monday
Thumbnail image for Plate by Plate: Eggs & Legs

This one garnered a whole lot of interest, both from the twenty guests who got to sample it, and from the Instagram post of it that I put out there, Chili Crab Risotto. (By the way, if you don’t follow me/us on Instagram, why not? dan_casasaltshaker) Everyone loves chili crab, don’t they? Now, traditionally the […]

Read the full article →

Plate by Plate: For the Workers

2015.May.03 Sunday
Thumbnail image for Plate by Plate: For the Workers

May 1st, International Workers’ Day. It’s a tradition here in BA to serve up a main course of locro, the, a-number-one, classic stew of Argentina. Now, we have our own, long standing recipe, though it’s not something we’ve ever served up at a Casa SaltShaker dinner – it’s pretty much a full meal in itself. […]

Read the full article →

Plate by Plate: A Moment in Red

2015.May.02 Saturday
Thumbnail image for Plate by Plate: A Moment in Red

Roasted beet wedges. While still hot immersed in a vinaigrette of olive oil, lemon juice, ground coriander seed, grated garlic, chili flakes, salt and black pepper, and left to marinated for several hours. Then rewarmed and served over red quinua cooked in chicken stock. The sauces: Puree of ají amarillo (Peruvian yellow chili) and sour […]

Read the full article →

Rolling Chickens

2015.Apr.27 Monday
Thumbnail image for Rolling Chickens

Just a quick glimpse at a couple of new dishes from the last couple of weeks. Chicken roulade – pounded out breast of chicken layered with fresh spinach and rolled around potato puree flavored with roasted garlic – wrapped in cling film and then poached for about 15 minutes to just set it. Then unwrapped, […]

Read the full article →

The Pleasant “Pop” of a Pomegranate Seed

2015.Apr.15 Wednesday
Thumbnail image for The Pleasant “Pop” of a Pomegranate Seed

The new dish of the week, and still a work in progress… It may have gotten overly complicated – I started playing with this dish for my recent broccoli post – the idea of a broccoli pesto (blanched and shocked broccoli florets processed with toasted Brazil nuts, garlic, dried peperoncinos, olive oil, salt and pepper. […]

Read the full article →

On the Air

2015.Apr.09 Thursday
Thumbnail image for On the Air

For those who missed Shari Bayer’s All in the Industry podcast yesterday, we got her nod for the Solo Dining segment. We’re almost at the end of the show (the 40 minute mark), but the whole thing is well worth listening to! You can also add her show to your lineup on Stitcher or iTunes […]

Read the full article →

“B” is (also) for Brócoli

2015.Apr.08 Wednesday
Thumbnail image for “B” is (also) for Brócoli

Okay, that was short-lived. Doing these alphabetical explorations as classes didn’t work – for two reasons. First, I heard back from the couple of folk who attended the first two – I guess it just hadn’t clicked in that these would be experimental, i.e., that some stuff might not be totally worked out, and that […]

Read the full article →