Casa SaltShaker

The Pleasant “Pop” of a Pomegranate Seed

2015.Apr.15 Wednesday
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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. […]

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On the Air

2015.Apr.09 Thursday
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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 […]

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“B” is (also) for Brócoli

2015.Apr.08 Wednesday
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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 […]

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Three New Takes on Ceviche

2015.Mar.30 Monday
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Over the last couple of weeks I’ve been playing around with new versions of ceviche, and have a trio of presentations that we were quite happy with at the various dinners. First up, a simple whitefish ceviche – lenguado and mero – or sole and grouper – cured for roughly 30 minutes in our “basic […]

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On the Lamb

2015.Mar.26 Thursday
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In rapid succession eleven days ago, we fired off our ingredient choices – ginger from Jennifer, lamb from Kevin, blue cheese from me. Yes, Kevin picked lamb before, but that was a year ago, let’s see what we can do with it this time around. Jennifer doesn’t like blue cheese she informs us. Embrace the […]

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“B” is for Berenjena

2015.Mar.19 Thursday
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I had so much fun with the new vegetable cookery class last week, that I started thinking, maybe I should work my way through all the vegetables available here, and stay on the “A”s – but, I’d already put the progression through the alphabet out there, I can always go back later and play with […]

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Plate o’Squidlets & Egg

2015.Mar.17 Tuesday
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Isn’t that purty? The new plate of the week, and a pretty much wow hit all around. Chipirones, baby squid, cleaned and quickly sauteed in smoked paprika oil and finished with just a touch of sea salt. Accompanied by a sous vide (66°) egg. The sauce underneath, slow cooked onions, garlic, chili, and the squidlet […]

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“A” is for Acelga

2015.Mar.11 Wednesday
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Acelga is the Spanish name for Chard. Chard, in turn, goes by a variety of names, Swiss chard, silverbeet, perpetual spinach, spinach beet, crab beet, bright lights, seakale beet, and mangold – and in South Africa it’s generally just called spinach, despite being a different vegetable entirely. Chard is a member of the beet family, […]

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Main-Lining

2015.Mar.09 Monday
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A trio of main courses, the principales, from the last week or so of dinners, with public and private events crossing our threshold. Let’s begin at the fish. As you might have noticed over the last month or so, I’ve been on a little bit of a kimchi kick. Having tried a few different versions, […]

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