Comments on: A Partridge in a Pear Tree… https://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 04 Feb 2020 14:16:52 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Vacation Inspiration https://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-219156 Mon, 27 May 2013 12:55:31 +0000 https://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-219156 […] additions. Two different takes on the two nights of a chocolate and salted caramel tart. First I made dulce de leche. The first night I used a chocolate cookie crust (crushed chocolate cookies with brown sugar and […]

]]> By: SaltShaker » Blog Archive » Gone Troppo https://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-10804 Sun, 28 Jan 2007 14:50:28 +0000 https://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-10804 […] Make dulce de leche – two cans worth. When cool, spoon over the top of the cupcakes in a bowl. […]

]]> By: SaltShaker » Blog Archive » A Quiet Space for Dinner https://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-513 Thu, 29 Jun 2006 19:12:40 +0000 https://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-513 […] Dinner last night was oriented around Argentine classics, though my own versions of them. I decided to make a duo of empanadas. For the first, I braised osso buco along with diced batatas in red wine, orange juice, crushed Chinese five spice, and mustard seeds – more or less combining the flavors from the main course on my English Renaissance dinner last month. For the second empanada I recreated the pork, walnut and chard versions I made in an earlier menu. Two days before the dinner, the hostess got back to me to let me know that one of the young ladies attending is semi-vegetarian (she eats fish). On arrival, it turned out another guest keeps semi-kosher, so fish and vegetables for him as well. I like to plan for things like that, so there’s always something in the refrigerator… For their empanadas I parboiled some diced batatas and then sauteed them with radicchio, garlic, orange peel, and mustard seeds (this turned out to be my favorite empanada of the evening). For the other, I sauteed some fresh white and brown mushrooms with leeks and thyme. It was good, but I think it needs some work – maybe some wild mushrooms thrown into the mix. […]

]]> By: SaltShaker » Blog Archive » School Daze https://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-468 Fri, 26 May 2006 12:57:52 +0000 https://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-468 […] I nearly don’t want to comment on this feeble excuse for a flan. Advertised as a coconut flan topped with dulce de leche and a puree of red fruits, it was, well, to be kind, a reinterpretation. A tall, gritty, almost coconut flavored pudding, with a density that approached saltwater taffy, it bore minimal resemblance to the simple, classic dish it was called. The dulce de leche? Remember my little demo of how to make it the other day? Clearly they erred on the undercooked side – this was a runny caramel syrup. They got the fruits right, that squiggle of red was the only thing on the plate worth eating. […]

]]> By: dan https://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-461 Wed, 24 May 2006 02:08:42 +0000 https://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-461 Glad you guys enjoyed it! It was a pleasure to have you here, and thank you for including me in the conversation at the end of the dinner. I do tend to get bored hanging out in the kitchen after the food is done with nothing to do. Especially as Henry’s niece cleaned all the dishes as she brought them back in! I didn’t even have cleanup to do!

]]> By: Coastin https://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-458 Tue, 23 May 2006 23:44:49 +0000 https://www.saltshaker.net/20060514/a-partridge-in-a-pear-tree#comment-458 Aloha Dan,

Yep, as mentioned we were three lucky hunters. It was so nice to get a home prepared gourmet dinner in such a warm and friendly setting. We felt lucky to be able to have been in Bs As during the launch of Casa Saltshaker. You told us about each serving as they were presented which was great, but reading about the individual ingrediants and the time spent for such a dinner was truly special. The wines were wonderful, and sorry the steaks were consumed so quickly…lol

Regards,

Tom

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