A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
“Five years ago, a man’s fantasy became a reality in a forum never seen before: Casa SaltShaker, a giant Kitchen Stadium. The motivation for spending his fortune to create Casa SaltShaker was to encounter new original cuisines which could be called true artistic creations. To realize his dream, he secretly started choosing the top chefs… Read More Our Iron Chef Weekend
Anyone who has spent time here in Argentina has probably encountered alfajores, the lovely dulce de leche or chocolate or marmalade filled sandwich cookies that are what every Oreo dreams of being when it grows up. I’ve always noted that there were various kinds, particularly marplatenses, santafesinos, and maicenas – i.e., from Mar del Plata,… Read More Pastry Class 9
“At noon, on the day of secession, at Mallory Square in Key West Florida, Mayor Wardlow read the proclamation of secession and proclaimed aloud that the Conch Republic was an independent nation separate from the U.S. and then symbolically began the Conch Republic’s Civil Rebellion by breaking a loaf of stale Cuban bread over the… Read More The Keys to Dinner
Our occasional vegetarian nights are becoming more popular, and they make a fun break for me in the kitchen to do something different – taking ideas that I might normally use in a meat-based meal and giving them some interesting twists. By the way, if you haven’t noticed, we’ve begun to focus on the cuisines… Read More Another Night of Vegging Out on the Mediterranean
Is there anything better than cream puffs and eclairs? Practice, practice, practice! Profiteroles, or cream puffs, baking in the oven. An interior look at the finished cappuccino cream filled puffs, topped with chocolate glaze and a dusting of cinnamon and sugar. And, cappuccino cream filled eclairs, topped with a vanilla glaze. I joined a new… Read More Puff the Magic…
This week’s little gems, masas secas – tea cookies, or, more commonly here, coffee/mate cookies. “masas cortes” – chocolate and vanilla cookies made with a simple mixed and kneaded dough and then combined in fun little shapes. And “masas batidas”, or beaten dough, which is then piped out to form various shapes, baked, and dipped… Read More Pastry Class 7
“This is perhaps the best bread in the world.” – David Lebovitz, The Grainy Breads of Paris High praise indeed for a loaf of bread found in the back alleys of Paris – or wherever it is that Eric Kayser has his shop – I simply imagine David skulking about the back alleys looking for… Read More Pain aux Cereales
“Syria has long scowled at the idea of Lebanese sovereignty. It never admitted to Lebanon’s independence, officially gained in 1943, nor did it concede to the French mandate’s separation of the two countries. And today, regardless of its diminished presence in the country, the recent rise of “diplomatic relations” between Beirut and Damascus, and their… Read More Independencia de Siria