July 4-6 – 2019 – 4-6 de Julio Standout Plates / Platos Destacados     Semolina pappardelle, using a puree of portobello stems and egg as the liquid binder. The sauce is a puree of sauteed red onion, garlic, and portobello caps, blended with butter, miso, goat cheese, liquid smoke, lemon juice, salt, and pepper.… Read More Winter Nights: Mushrooms, Lamb, Potatoes

One of the very first Peruvian sauces I learned to make was huancaina, a bread thickened sauce of fresh cheese, walnuts, yellow chilies, and milk. It’s generally served chilled, over potatoes, as a simple cold appetizer. I learned it on the way to making an ají de gallina, the same base sauce, heated, with the addition… Read More How Far Can You Stray?

June 21-23 – 2019 – 21-23 de Junio Standout Plates / Platos Destacados   Prawns • Avocado • Black Vinegar – Prawns and cherry tomatoes poached in seaweed broth (kombu, wakame, nori); puree of avocado, white miso, lime juice; black vinegar jelly; roasted shallot petals, toasted nori strips, limo chilies, spirulina flakes. Langostinos • Palta… Read More Of Prawns and Strawberries

May 30-June 1 – 2019 – 30 de Mayo-1 de Junio   One of my favorite Chinese vegetable dishes is sauteed Chinese cabbage with dried shrimp. Uno de mis platos chinos favoritos de verduras es akusay saltado con camarones secos. I thought about turning it into a soup, and doing a little online research, found… Read More Minor Twists on Classics

May 23-25 – 2019 – 23-25 de Mayo Standout Plates / Platos Destacados   Mixed “Tiradito” – A tiradito is a form of ceviche where the fish is cut in strips like sashimi or sushi, rather than in small cubes. Here, we’re using a fish that’s currently in season, but one that not many people… Read More Seldom Used Ingredients

May 9-11 – 2019 – 9-11 de Mayo Standout Plates – Platos Destacados   Vitello Tonnato (I suppose in English I could put Veal with Tuna Sauce, but no one says that, do they?) – Thin slices of veal top round, poached in bacon stock; sauce of mayonnaise, tuna, Chinese spicy bean paste, capers, anchovies;… Read More A Combo of Classics

May 2-4 – 2019 – 2-4 de Mayo   Sandperch Tataki – Sandperch, rubbed in a mix of salt, merquén chili flakes, and smoke powder, and quickly seared, then chilled, leaving the inside still raw. Sliced, and then topped with salted cucumber slices, radish threads, and nira. Underneath, a classic dashi broth of kombu seaweed… Read More Peruvian, With a Touch of Nikkei

April 25-27 – 2019 – 25-27 de Abríl   Ever since my first foray into making a quick version of Huatía Sulcana, a Peruvian dish of slow braised beef in a mix of aromatic herbs, it’s been an ongoing series of experiments. I’ve made beef versions, oxtail versions, pork versions, and, chicken versions. And each has… Read More The Deeply Herbed Chicken