Food & Recipes

2017 Menu #28

2017.Aug.13 Sunday
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August 9-12 – 2017 – 9-12 de Agosto   Palm Heart Tart – sour cream crust; filling of palm hearts and bechamel sauce flavored with ancho chili and sheep’s milk manchego cheese; chive-arugula oil; reduced balsamic vinegar; arugula. Tarta de Palmitos – masa de crema ágria; relleno con palmitos y salsa blanca saborizada con ají […]

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2017 Menu #27

2017.Aug.08 Tuesday
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July 26-August 5 – 2017 – 26 Julio-5 Agosto   Four Mushroom Cheesecake – Savory cheesecake, homemade cream cheese, flavored with pine mushrooms and shallots; oyster mushroom and green lemon oil puree; sauteed baby portobellos; Chilean black mushroom powder; polenta parmesan crisp; chive-arugula oil. Cheesecake de Quatro Hongos – Cheesecake salado, queso crema casero, saborizado […]

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The July Home Eats and Fun Photos

2017.Aug.04 Friday
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A mashup of the last month’s kitchen and outdoor play. Steak au poivre – a simple thin cut lunch steak seasoned generously with crushed black, white, green, pink peppercorns and allspice, and salt. Pan seared in anchovy butter. Accompanied by baked potatoes topped with horseradish creme fraiche and scallions. So good, and pretty, that a […]

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Peculiar Pastas #5

2017.Aug.01 Tuesday
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This time around, Umbricelli, a traditional thick noodle from Umbria, in central Italy. Now, as I understand it, in local dialect, umbricelli is the word for earthworms, and the idea is to, more or less, end up with something the length and thickness of those. The debate, if there really is one, seems to be as to […]

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2017 Menu #26

2017.Jul.28 Friday
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14-20 de Julio – 2017 – July 14-20   Polenta Galette with Confit Bayaldi – Crisp base of polenta and Romano cheese; trio of roasted vegetables: eggplant with smoked chili, zucchini with coriander, tomato with mixed herbs; piquillo pepper puree; parsley salsa verde. Oblea de Polenta con Confit Bayaldi – Masa crocante de polenta y […]

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Peculiar Pastas #4

2017.Jul.23 Sunday
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Continuing on in my series of looking at different pastas, this one, another from our “Thick Hand-Rolled Pastas” class. Yes, I know, I’m giving away all the secrets, but believe me, it’s more fun, and you’ll learn more, if you come and take the class with me! As “money shots” go, I’m not going to […]

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2017 Menu #25

2017.Jul.15 Saturday
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July 7-8 – 2017 – 7-8 de Julio   Warm Salad of Roasted Palm Hearts & Tomatoes – red quinua cooked with togaroshi; broiled palm hearts brushed with chili oil; herb roasted tomato slices; guacamole puree; black olive and sun dried tomato puree; cilantro-chive puree. Ensalada Tibia de Palmitos y Tomates Asados – quinua roja […]

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2017 Menu #24

2017.Jul.09 Sunday
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July 1-5 – 2017 – 1-5 de Julio   Smoked Salmon Causa – Trio of potato purees rolled together – flavored with lemon & yellow chili, lime & green onion, tangerine & roasted bell pepper; over horseradish sour cream; topped with smoked salmon, pickled cherry tomatoes, red onion, avocado, capers, chives. Causa de Salmón Ahumado […]

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The Càihua of the South Lake

2017.Jul.06 Thursday
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’tis the season and all that (being winter down here in BA). Lots of brassicas, be they cabbages, brussels sprouts, broccoli, or cauliflower. I hadn’t planned on a Chinese dish, or more specifically a Hunan dish, for dinner, but wanted something spicy that used up most of a head of cauliflower (càihua) that was in the refrigerator, […]

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