Dinner reviews from our Casa SaltShaker evenings
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… Read More Plate by Plate: A Moment in Red
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,… Read More Rolling Chickens
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.… Read More The Pleasant “Pop” of a Pomegranate Seed
For those who missed Shari Bayer’s All in the Industry podcast yesterday, we got her nod for the Solo Dining segment. We’re almost at the end of the show (the 40 minute mark), but the whole thing is well worth listening to! You can also add her show to your lineup on Stitcher or iTunes… Read More On the Air
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… Read More “B” is (also) for Brócoli
Over the last couple of weeks I’ve been playing around with new versions of ceviche, and have a trio of presentations that we were quite happy with at the various dinners. First up, a simple whitefish ceviche – lenguado and mero – or sole and grouper – cured for roughly 30 minutes in our “basic… Read More Three New Takes on Ceviche
In rapid succession eleven days ago, we fired off our ingredient choices – ginger from Jennifer, lamb from Kevin, blue cheese from me. Yes, Kevin picked lamb before, but that was a year ago, let’s see what we can do with it this time around. Jennifer doesn’t like blue cheese she informs us. Embrace the… Read More On the Lamb
I had so much fun with the new vegetable cookery class last week, that I started thinking, maybe I should work my way through all the vegetables available here, and stay on the “A”s – but, I’d already put the progression through the alphabet out there, I can always go back later and play with… Read More “B” is for Berenjena