Food & Recipes

Plate by Plate: All Prawn All the Time

2015.Jul.27 Monday

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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The Cooking Class: Empanaditas Chinas

2015.Jul.15 Wednesday
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I’m not going to get into the whole origin of these little dumplings. Some of the history is fairly well known – in China they’re called jiaozi, in Japan, gyoza, and in other countries, other things (here, pretty much regardless of which ethnic version, they’re called empanaditas chinas, then again, anyone looking remotely Asian is […]

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Food from the Land of Big Water

2015.Jul.13 Monday
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Forget the stories of Venezuela being named some version of “Little Venice”, a popular, though pretty much disproved theory of the origin of its name. Local lingo called the area around Lake Maracaibo “Veneciuela”, meaning “big water”, and all actual evidence, including preserved correspondence from explorers at the time corroborates that. Yesterday was the 4th […]

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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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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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The Chicken Crab Conundrum

2015.Jun.18 Thursday
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It’s been awhile since we had a Reinventing the Whisk challenge – almost three months in fact. We’ve all been a bit busy, with our attentions turned to other things. Perhaps that’s part of what led to what faced off to be a challenge of a blank white canvas – I picked white button mushrooms, […]

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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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