Comments on: No Pressure

By: It’s Jake With Me

It’s Jake With Me — Thu, 03 Dec 2015 03:44:16 +0000

[…] I haven’t been keeping up with my Heluenis. A few months after my round-up of the various family members and their associated food outlets early last year, the granddaughter of the folk who run the take out spot at Córdoba and Larrea, Cythia, opened up her own spot, along with a partner, Andrea. The idea behind hola Jacoba, Thames 1801, Palermo, is to share the tastes of their childhood with the general public. This is, and isn’t cross-cultural cusine – it is, in the sense that there are dishes from both Sephardic (Middle Eastern) and Ashkenazic (Eastern European) traditions, but isn’t, in the sense that all the food falls under the general heading, “Jewish food” (albeit, not kosher). This isn’t a place for Charles from Boston…. […]

By: dan

dan — Thu, 07 Mar 2013 20:42:48 +0000

In reply to Donald Zealand.

I used to, long ago, before Casa S, but I learned the hard way that it doesn’t achieve anything. And when it comes down to it, unless it were to be someone who was living here who was regularly trying to come, it’s just easier to tell them I don’t have space during the period they’re here. Cookbook is in the final draft stage, the “story book” is in proofing, I just got a galley copy that I’m reading through and making some minor changes to, that should be out in about a month, while the cookbook I’m figuring on maybe around August or September. [edit: the storybook came out and did/is doing well, the cookbook went back on the drawing board when I decided I didn’t like the entire concept of the way I’d written it.]

By: Donald Zealand

Donald Zealand — Thu, 07 Mar 2013 16:36:24 +0000

How do you manage not to tell these people to just go f..k themselves!

Chocolate and lemon. Oh, my yes. Am I going to see the Casa Saltshaker Cookbook in my life time?

hugs to you and Henry

By: Rita Singleton

Rita Singleton — Wed, 06 Mar 2013 04:38:12 +0000

Dan,
People never surprise me any more, but they do continue to amaze me.

Thanks for the recipe. I can do simple pretty well.

Lemon sorbet with dark chocolate chips – I need another trip to BsAs. Soon.

By: dan

dan — Tue, 05 Mar 2013 19:36:43 +0000

In reply to Rita S.

Rita – no, those were real e-mails. I get ones similar to that every week, often several. People really don’t think through how they present themselves online and often say things they’d never say in person.

The chocolate ganache is actually pretty basic – a straightforward dark chocolate ganache with the addition of some lemon peel and juice. I bring 360ml (1.5 cup) of cream to a simmer and pour it over 300 gm (just over 10 oz) dark chocolate that’s broken up in a bowl, along with the zest and juice of one lemon and a pinch of sea salt. Let it sit about five minutes to melt the chocolate and then whisk it until smooth and glossy. Per tartlet I used about 1/4 cup measure – just squeaks out 11 of them – 10 for the guests and 1 extra for us!

Last night I tried a vibrant lemon sorbet with dark chocolate chips in it, from a new local ice cream spot. Delicious and something I’m going to play around with – I love the combination of the two flavors too.

By: Rita S

Rita S — Tue, 05 Mar 2013 15:48:22 +0000

Please tell me those emails were poor jokes.
I’m not Jewish or a Wall Street lawyer, but I certainly enjoyed both the food and company both times I dined at Casa Saltshaker.

I’ve been on a lemon with chocolate kick lately. Would you consider sharing the chocolate lemon ganache filling recipe?