Food & Recipes

Plate by Plate: Eggs & Legs

2015.May.04 Monday
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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 […]

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Plate by Plate: For the Workers

2015.May.03 Sunday
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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. […]

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Plate by Plate: A Moment in Red

2015.May.02 Saturday
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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 […]

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An Afternoon of This

2015.Apr.29 Wednesday
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Although I’m not particularly into the world of molecular gastronomy or modernist cooking, it’s still an interest on the level of intellectual curiosity. I’ve said before, I have no doubt that if I was a young chef coming up now, I’d be totally into it – I used to love science experiments and all that […]

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Rolling Chickens

2015.Apr.27 Monday
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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, […]

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Case-O’Azúl #2

2015.Apr.20 Monday
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Continuing our exploration of Argentine blue cheeses… El Criollo Queso Azúl – elaborated using Penicillium roqueforti, produced in roughly 2.5kg wheels, in Buenos Aires province. Foil wrapped, no rind. Very white. Well mottled with medium blue-green mold. Aromas of butter and fresh herbs. Semi-soft, slightly creamy, with bits of crystallization. Fresh, buttery and herbal flavors, […]

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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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Another Hamburguesa Round-Up

2015.Apr.12 Sunday
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I’ve been fitting in hamburger reviews here and there as part of my Bite Marks series and prior to that in whatever I happened to name my casual dining out. But I thought it might be time for another concentrated look at one of our favorite expat casual meals. The original one was, wow, almost […]

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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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