Dinner reviews from our Casa SaltShaker evenings
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… Read More Plate by Plate: The Whole Onion
I’ve started making our own bitters for our welcome cocktails. We’ll see how they turn out in some upcoming cocktails. In each case it’s a judgement call as to how long to leave the various spices (not ground, I’m using whole spices) and such infusing – a matter of tasting them, but in general, 2-4… Read More Plate by Plate: The Bitters Truth
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… Read More Plate by Plate: The Loreto Pasta Redux
I’ve been in the middle of finalizing a menu for a private party coming up for a long-time friend. He’d decided that at one point in the meal he wants a manchego cheese plate with some sort of accompaniments, but, rather than going the direction of something creative, he wanted to keep it a simple… Read More Plate by Plate: Manchego Cheese & Serrano Ham
Roasted Garlic Panqueque Panqueque: 170 gm semolina flour, 4 large eggs, 300 ml milk, pinch of salt, whisked together, left to hydrate for about 45 minutes, then made crepes using roughly 50ml of batter at a time. Filling: Roasted 1 head of garlic with a splash of olive oil, all wrapped in foil, until soft,… Read More Plate by Plate: Puttin’ on the Blintz
Textures of Beet Walnut crust: 65 gm ground walnuts, 140 gm cake flour, 1 Tb sugar, ¼ tsp salt, 85 gm butter, 2 Tb water – parbake at 180°C until just starting to brown and firm up. Cheesecake: 1 large roasted beet, 250 gm blue cheese, 250 gm cream cheese, 100 ml scalded milk, 2… Read More Plate by Plate: Just Beet It
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… Read More Plate by Plate: Eggs & Legs
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.… Read More Plate by Plate: For the Workers