Food & Recipes

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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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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Another Hamburguesa Round-Up

2015.Jun.06 Saturday
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There will no doubt be more and more potential hotspots for really good hamburgers opening up in BA, so I have no doubt there will be further round-ups and the list will just keep getting longer! In response to my last round-up, someone from Dellepiane Bar, Pasaje Luis Dellepiane 685 in San Nicolas, not a […]

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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 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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